Restaurant365
FEBRUARY 1, 2022
As a seasoned accounting or finance leader, you know that restaurant accounting is unique. But do your restaurant bookkeepers know the ins and outs of restaurant accounting? To ensure they’re the very best they can be at their jobs, it’s important that restaurant bookkeepers understand how restaurant accounting differs from accounting in other industries.
Modern Restaurant Management
FEBRUARY 2, 2022
A vast, community-wide event like Restaurant Week can be the perfect push to start 2022 successfully. Undoubtedly, it has become a community favorite across the country. Consumers are attracted by the promise of discounted meals at their favorite restaurants, as well as new and trending ones. Meanwhile, operators get the opportunity to grow their customer databases and turn new customers into loyal regulars.
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Cheetah
JANUARY 30, 2022
Reading Time: 3 minutes. Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Although supply chains have barely recovered from two years of disruption, demand for disposable restaurant supplies continues to surge with the delivery boom.
Culinary Cues
JANUARY 29, 2022
It always upsets me to run into a cook with a bleak attitude towards working in a kitchen. When an individual complains about the hours, his or her team, a lousy chef, a restaurant that doesn’t care about them, about how uninspiring the food is, or how poor the pay is and how limited the opportunities, then my reaction is: “it’s so sad that you haven’t found the right kitchen, the right chef.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Sling
FEBRUARY 3, 2022
Creating a good retail schedule is one of the most important jobs you will face as a manager. Your schedule sets the tone for your business and is instrumental in establishing a strong and effective team. A lot is riding on the names, dates, and times you put to paper, so it’s essential to do your best to create the best schedule possible. To help you in that regard, the management experts at Sling have compiled tips for setting up an effective retail schedule in the shortest amount of time poss
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Cheetah
FEBRUARY 1, 2022
Reading Time: 2 minutes. As we reflect on 2021 and move fully into the New Year, one hopes for an easier, healthier, more profitable year ahead. Cheetah works to bring you the most important breaking industry news so that you can thrive this year. Boost your profit, plan your inventory, reduce food waste, and overcome the labor shortage with help from Cheetah!
FreshCheq
FEBRUARY 1, 2022
Do you know that restaurant operational efficiency translates to the overall profitability of the business? But how do you measure the efficiency of your operations?
Margin Edge
FEBRUARY 3, 2022
Corporate Executive Chef Stephen Lyons, Clyde’s Restaurant Group. Running a restaurant has never been for the faint of heart, and the COVID-19 pandemic has only made staying afloat even harder. Labor shortages, supply chain issues, sick employees, not enough financial assistance, hesitant diners- the list goes on and on and we know if you’re running a restaurant right now this is by no means breaking news.
Modern Restaurant Management
FEBRUARY 1, 2022
More than half of restaurant operators said it would be a year or more before businesses conditions return to normal with food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022, according to the National Restaurant Association's 2022 State of the Restaurant Industry report. Additonally, ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges wi
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Cheetah
JANUARY 31, 2022
Reading Time: 3 minutes. Restaurant Supplier Cheetah Technologies is Poised to Upend a $200 Billion Industry! At Cheetah we are beyond thrilled to announce that we have closed our series C round of funding. Another whopping $60 million was raised to continue delivering our vision, and incredible restaurant supplies to independent restaurants around the country.
Sculpture Hospitality
FEBRUARY 3, 2022
Over the course of the pandemic, restaurants have had to pivot to takeout and delivery-only models as regulations and lockdowns meant that many restaurants were unable to physically welcome guests through their doors.
Foodable
FEBRUARY 1, 2022
Listen to "Speeding Up Service | Season 6, Vol. 3 : Curbit" on Spreaker. In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with Scott Siegel, co-founder and chief executive officer at Curbit , about the continued critical component of pickup and takeaway in the restaurant business.
Modern Restaurant Management
FEBRUARY 1, 2022
Since the first panic-inducing months of the pandemic in 2020, the restaurant industry has proven to be far more resilient than people would have expected. Sure, many establishments shuttered under that first wave of pressure and change, but those that adapted either survived or thrived. The establishments that made it through did so because of product, platform, or both.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Restaurant365
FEBRUARY 4, 2022
This article was written by Morgan Harris and featured in Modern Restaurant Management. We all know that being a restaurant manager is tough. When we think of a restaurant manager, we think of common traits such as a high-energy, service-oriented individual with strong people skills who can stay calm under immense pressure. While strong accounting skills may not be at the top of what comes to mind, every good restaurant manager must have at least a basic knowledge of accounting to be successful.
Sculpture Hospitality
JANUARY 31, 2022
The amount of wine a restaurant or bar has on hand in their beverage inventory varies from one location to the next.
The Restaurant Times
JANUARY 31, 2022
The ongoing COVID-19 has significantly stressed almost every industry, and the industry players are facing challenges irrespective of their size. However, despite the catastrophe, people need to eat, which means food and beverage is a sector that can survive the current situation much more comfortably. Consumers across the globe have a strange love affair with baked goods, and the current pandemic seems to have accentuated the relationship.
Modern Restaurant Management
JANUARY 31, 2022
“Order more food.” This is the American football fan’s philosophy when it comes to Super Bowl menu planning. Americans ate a record 1.42 billion chicken wings during Super Bowl LV, a trend consistent with the rising popularity of chicken wing consumption. As more restaurants continue to add wings to their lineup, with 36 prepare of the top 500 restaurant chains now offering chicken wings on their menu, we can only expect these numbers to rise.
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Restaurant365
FEBRUARY 4, 2022
This article was written by Morgan Harris and featured in Modern Restaurant Management.We all know that being a restaurant manager is tough. When we think of a restaurant manager, we think of common traits such as a high-energy, service-oriented individual with strong people skills who can stay calm under immense pressure. While strong accounting skills may not be at the top of what comes to mind, every good restaurant manager must have at least a basic knowledge of accounting to be successful.
ChowNow
FEBRUARY 4, 2022
Get ahead of the game– literally – by driving preorders for takeout ahead of big sports events. With so many digital dining tools now available, it’s easier than ever to forecast demand, prep your staff and your inventory, and get your diners excited about their upcoming meals. . When you lock in orders ahead of time, you maximize revenue and minimize headaches.
Food Business
FEBRUARY 4, 2022
Andrew Cosentino grew up here in Baltimore. He moved away, and after college moved back to Baltimore city to start his career. He is not a professional instagram influencer. Social media started as his way to explore what is good in our city — on his own personal account. Slowly but surely his friend group discovered Andrew was sharing useful, descriptive suggestions for beer, coffee, and restaurants.
Modern Restaurant Management
JANUARY 31, 2022
In December 2021, average check was up 22 percent compared to the same period in 2019 and sales were up eight percent, according to Revenue Management Solutions, which released sales, traffic and average check trends for QSR restaurants in December 2021. To best assess relative performance, it compared 2021 sales, traffic and average check trends to 2019.
Advertiser: Paycor
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Typsy
JANUARY 30, 2022
When they book a hotel reservation, people look forward to numerous amenities, but many prioritize the property’s in-house dining experience. An on-site restaurant makes things easy when guests are away from home and may even become a favorite venue for locals. People traveling for work or on a holiday have different preferences -, couples on holidays may prefer to dine in a more romantic or intimate setting whereas those traveling for work may require a more business-like atmosphere, or even so
EATER
FEBRUARY 2, 2022
Carvel [Official Photo]. There’s no need for a special occasion to treat yourself, you are the special occasion Now that January is over, there is some hope that the previous month’s incessant diet culture messaging will die down soon as the hordes of people who promised to eat healthy and exercise realize that both of those things are boring as hell.
Restaurant365
FEBRUARY 3, 2022
This article was written by Tyler Kump, Senior Manager of Implementation Customer Success Onboarding at Restaurant365, for FEI Daily. While it might feel like an overwhelming task, applying these five new year accounting resolutions can remove inefficiencies before you find yourself drowning in disorganization. On the heels of closing the books for year-end, it is natural to want to coast through January and February before we buckle down again to close Q1.
Modern Restaurant Management
FEBRUARY 3, 2022
Seventy-four percent of full service restaurants (FSRs) managed to maintain or increase their sales during the pandemic; however, profit margins in 2021 declined to 10 percent, compared to 12 percent in 2019, according to third annual State of Full Service Restaurants Report released by TouchBistro. Additional findings inlcude increased inventory costs caused the greatest financial strain for operators in 2021 with 33 percent citing it as their top expense, followed closely by rent (30 percent)
Advertiser: Paycor
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