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Jeremy and Tom talk about the convergence of POS, Technology and Operations and how to do it right. Also, on the value of starting with the end in mind. link]. The post Restaurant Technology Guys Podcast Ep. 94 – Building business value with Tom Bronson of Mastery Partners appeared first on Restaurant Technology Guys. Podcast MORE
In the past, large hotels had a much easier time using management and data collection tools than smaller hotels. But this type of software is incredibly helpful for venues with a smaller staff. MORE
Restaurant inventory management is not the most enjoyable restaurant task. It’s time-consuming, taking you and your staff away from the things that drew you to the restaurant industry in the first place: making incredible meals and creating memorable experiences. MORE
Coming Next Sign.jpg. Author(s): Emiliano De Laurentiis. Teaser: We are bringing the Santé Symposium back, online, using virtual reality! It's an opportunity to meet old friends, make new ones, and learn from the masters. Dale DeGroff, King Cocktail, and Hendrick's Gin, will present " The Evolution of the Martini " on November 9th., 1:00 PM EST. REGISTER NOW TO RESERVE A SEAT. Years ago, Santé developed the Santé Restaurant Symposium. MORE
1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. on a hot Tuesday in October, cars began to line up at a pair of tents pitched in a deserted stretch of downtown Los Angeles. MORE
In many countries in the northern hemisphere, autumn means cold weather, grey skies, and brown leaves. For baristas and coffee shops, it means customers moving away from summer beverages like cold brew and iced coffee in favour of warming seasonal drinks like the pumpkin spice latte. Although the pumpkin spice latte was originally popularised by Starbucks, it has taken coffee consuming markets by storm in recent years, and has been replicated by cafes around the world. MORE
Siim79 /Shutterstock. Lost the energy to cook? Look to the Instant Pot Now that we are over the sourdough-and-regrowing-scallions part of the pandemic, but in no way over the actual pandemic, we must prepare for The Hunkering. MORE
The hospitality industry is the third largest employer in the United States (behind healthcare and government.) It’s a workforce of over 15 million people that all contribute to our country’s economy and culture in a major way. MORE
Part three of a series that explores how restaurants are surviving and thriving in the COVID-19 pandemic. . As we’ve spoken with restaurateurs across the country to share their experiences during the pandemic, we’ve come across very different types of businesses. MORE
Time theft is a growing epidemic in businesses from California to New York and around the world. MORE
Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. MORE
Highlight and advertise your food truck with your website hub. Whether you’re just starting your food truck, or you’ve been around awhile a website is a pivotal piece in your marketing arsenal. MORE
Since quarantine lockdowns began mid-March of 2020, restaurants faced unprecedented turmoil. Before global lockdowns, the U.S. restaurant industry suffered from a 74.9 percent annual turnover rate , and even more for some businesses. MORE
It comes as no surprise that restaurants have had a difficult time over the past few months. Many are still challenged with a lag in guests returning to dine out, lowered capacities, and increased health and safety protocol even upon reopening. MORE
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Dara St. Louis, Senior Vice President and Founding Partner at Reach3 Insights, about how the pandemic has affected diner attitudes. MORE
Cozy Royale’s QR code is on a flag held by a turtle | Clay Williams/Eater. MORE
New Study Reveals PEO Impact Throughout the Pandemic. An industry study that closely examined the impact PEOs have had on business outcomes for their clients throughout the pandemic. MORE
In a restaurant, there’s always something that needs to be done. Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. As a restaurant owner or manager, sometimes you may need to jump in to help keep business running smoothly. MORE
Daylight Savings is Upon Us: It’s Time to Fall Back. Shifts scheduled overnight could be impacted on Sunday, November 1. I t’s that time of year again. On Sunday, November 1, if your state observes Daylight Savings , we will fall back and gain an hour of precious sleep and lose an hour of daylight. MORE
Finding the best team members is crucial to the success of your business. That’s why recruitment strategies are essential for attracting top talent. MORE
We recently got the chance to learn a little bit about olive leaf tea from Barbara Hare , co-owner of Baroness Olive Oil. Please enjoy! Please note that interviews do not necessarily reflect the opinions of T Ching, nor do we either agree or disagree with any scientific or anecdotal claims. ). MORE
Halloween Wine . Halloween candy. 3 Best Ways to Pair Halloween Wine. When you are dressing up for a Halloween party, what are you looking forward to the most??? The Halloween wine …. …. Or the vintage candy? Vintage candy is old time candy. MORE
Restaurateur Aaron Gordon brings Peter Smith on board to help meet diners’ needs during the pandemic at a new multi-restaurant “chef collective” in Washington D.C. Photo credit: Under a Bushel Photography. MORE
Extraordinary times always seem to lead to extraordinary innovations, and the restaurant industry is currently in the midst of perhaps the greatest time of upheaval, ever. And yet, despite the high unemployment, Quick Service Restaurants are one of the few sectors still hiring in massive numbers. MORE
This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. Ordermark Raises $120M in Series C Funding. Ordermark closed its $120M Series C funding round led by Softbank Vision Fund 2[1] and joined by returning investor Act One Ventures. The funding will be used to help more restaurants transition to online ordering during the COVID-19 pandemic and beyond. MORE
For years, hospitality businesses including restaruants have faced the challenges of using a paper-reliant process for both domestic and international payments. Here are five ways that the hospitality industry can benefit from an automated back office. Limit Paper Use and Multiple Payment Efforts. MORE
From pumpkin spice to Chile de Arbol, here we dive into the restaurant industry’s top trending flavors and predict the ones that’ll last until 2021. Fall Favorites. Fall flavors are dominating the market right now. MORE
Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization. MORE
Emiliano De Laurentiis. As we poke our communal heads out from our protective burrows, we look for answers to how to emerge safely. Here are some solutions ranging from Antibody tests, to air scrubbers and remote kitchens! MORE
The weather is getting cooler, and that means it’s time to prepare your restaurant for winter. There are a number of things you can do to boost profits during the winter season, but this year in particular is the time to focus on winterizing your patio. Restaurant Operations MORE
The year 2020 has brought with it many changes, whether social or medical, the happenings of the last few months will have a lasting impact on the food and hospitality industry and the consumers that make use of it. Most impactful of all the events has, of course, been COVID-19. With the pandemic came a change in the way consumers socialized, ate and spent their money. For the first time in many years, consumers have been forced to change their habits. MORE
For business owners in North Dakota, buying a POS system is a smart investment. Not only do they lead to increased sales, but they also keep your staff efficient for continued growth When you work with a POS company familiar with the North Dakota market, your business will see more of a benefit. MORE
The hospitality industry is the poster child of customer-centricity and always putting the customers’ needs first. This mindset is now embodied by other industries as well. Customers are now accustomed to a new level of customer care. Thus, those in the world of hospitality need to, again, elevate their own service and boost the experience they provide to guests. Market trends, industry-specific waves, and recognizing emerging customer behavior patterns are all relevant. MORE
If you’ve ever been to a grocery store, you’ve probably seen a can display. MORE
Reading Time: 3 minutes. Cheetah is coming full circle with our COVID-19 response and our promise to keep our community’s needs first. MORE
Xtra Chef
OCTOBER 28, 2020
Restaurant inventory management is not the most enjoyable restaurant task. It’s time-consuming, taking you and your staff away from the things that drew you to the restaurant industry in the first place: making incredible meals and creating memorable experiences.
Goliath Consulting
OCTOBER 27, 2020
From pumpkin spice to Chile de Arbol, here we dive into the restaurant industry’s top trending flavors and predict the ones that’ll last until 2021. Fall Favorites. Fall flavors are dominating the market right now.
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Restaurant Engine
OCTOBER 28, 2020
Highlight and advertise your food truck with your website hub. Whether you’re just starting your food truck, or you’ve been around awhile a website is a pivotal piece in your marketing arsenal.
Culinary Cues
OCTOBER 24, 2020
Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business.
Advertisement
Can you believe we are in 2021? 2020 was a challenging year for restaurant professionals. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our site, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our site has affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.
Social Hospitality
OCTOBER 28, 2020
The hospitality industry is the poster child of customer-centricity and always putting the customers’ needs first. This mindset is now embodied by other industries as well. Customers are now accustomed to a new level of customer care. Thus, those in the world of hospitality need to, again, elevate their own service and boost the experience they provide to guests. Market trends, industry-specific waves, and recognizing emerging customer behavior patterns are all relevant.
Sante
OCTOBER 27, 2020
Restaurateur Aaron Gordon brings Peter Smith on board to help meet diners’ needs during the pandemic at a new multi-restaurant “chef collective” in Washington D.C. Photo credit: Under a Bushel Photography.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Culinary Cues
OCTOBER 27, 2020
Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization.
Restaurant365
OCTOBER 30, 2020
In a restaurant, there’s always something that needs to be done. Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. As a restaurant owner or manager, sometimes you may need to jump in to help keep business running smoothly.
Sante
OCTOBER 30, 2020
Emiliano De Laurentiis. As we poke our communal heads out from our protective burrows, we look for answers to how to emerge safely. Here are some solutions ranging from Antibody tests, to air scrubbers and remote kitchens!
Modern Restaurant Management
OCTOBER 27, 2020
Extraordinary times always seem to lead to extraordinary innovations, and the restaurant industry is currently in the midst of perhaps the greatest time of upheaval, ever. And yet, despite the high unemployment, Quick Service Restaurants are one of the few sectors still hiring in massive numbers.
Speaker: Patrick Cottrell and Joe English
The restaurant industry has changed so dramatically in the pandemic era that it's time to redesign your business strategy. This requires us to take a look at our menus, inventory, staff, and even our seating strategy. Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, and fit your restaurant to thrive in face of pandemic restrictions.
ChowNow
OCTOBER 28, 2020
Part three of a series that explores how restaurants are surviving and thriving in the COVID-19 pandemic. . As we’ve spoken with restaurateurs across the country to share their experiences during the pandemic, we’ve come across very different types of businesses.
EATER
OCTOBER 26, 2020
1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. on a hot Tuesday in October, cars began to line up at a pair of tents pitched in a deserted stretch of downtown Los Angeles.
Sling
OCTOBER 30, 2020
Finding the best team members is crucial to the success of your business. That’s why recruitment strategies are essential for attracting top talent.
Modern Restaurant Management
OCTOBER 26, 2020
It comes as no surprise that restaurants have had a difficult time over the past few months. Many are still challenged with a lag in guests returning to dine out, lowered capacities, and increased health and safety protocol even upon reopening.
Advertisement
Can you believe we are in 2021? 2020 has been a challenging year for restaurant professionals. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our webinars, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our webinars have affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.
Typsy
OCTOBER 26, 2020
In the past, large hotels had a much easier time using management and data collection tools than smaller hotels. But this type of software is incredibly helpful for venues with a smaller staff.
Sculpture Hospitality
OCTOBER 28, 2020
The weather is getting cooler, and that means it’s time to prepare your restaurant for winter. There are a number of things you can do to boost profits during the winter season, but this year in particular is the time to focus on winterizing your patio. Restaurant Operations
BNG Point of Sale
OCTOBER 26, 2020
For business owners in North Dakota, buying a POS system is a smart investment. Not only do they lead to increased sales, but they also keep your staff efficient for continued growth When you work with a POS company familiar with the North Dakota market, your business will see more of a benefit.
Modern Restaurant Management
OCTOBER 29, 2020
This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. Ordermark Raises $120M in Series C Funding. Ordermark closed its $120M Series C funding round led by Softbank Vision Fund 2[1] and joined by returning investor Act One Ventures. The funding will be used to help more restaurants transition to online ordering during the COVID-19 pandemic and beyond.
Sling
OCTOBER 26, 2020
Time theft is a growing epidemic in businesses from California to New York and around the world.
Sante
OCTOBER 28, 2020
Coming Next Sign.jpg. Author(s): Emiliano De Laurentiis. Teaser: We are bringing the Santé Symposium back, online, using virtual reality! It's an opportunity to meet old friends, make new ones, and learn from the masters. Dale DeGroff, King Cocktail, and Hendrick's Gin, will present " The Evolution of the Martini " on November 9th., 1:00 PM EST. REGISTER NOW TO RESERVE A SEAT. Years ago, Santé developed the Santé Restaurant Symposium.
Cheetah
OCTOBER 26, 2020
Reading Time: 3 minutes. Cheetah is coming full circle with our COVID-19 response and our promise to keep our community’s needs first.
Modern Restaurant Management
OCTOBER 29, 2020
The year 2020 has brought with it many changes, whether social or medical, the happenings of the last few months will have a lasting impact on the food and hospitality industry and the consumers that make use of it. Most impactful of all the events has, of course, been COVID-19. With the pandemic came a change in the way consumers socialized, ate and spent their money. For the first time in many years, consumers have been forced to change their habits.
T-Ching
OCTOBER 27, 2020
We recently got the chance to learn a little bit about olive leaf tea from Barbara Hare , co-owner of Baroness Olive Oil. Please enjoy! Please note that interviews do not necessarily reflect the opinions of T Ching, nor do we either agree or disagree with any scientific or anecdotal claims. ).
A Wine Story
OCTOBER 24, 2020
Halloween Wine . Halloween candy. 3 Best Ways to Pair Halloween Wine. When you are dressing up for a Halloween party, what are you looking forward to the most??? The Halloween wine …. …. Or the vintage candy? Vintage candy is old time candy.
EATER
OCTOBER 27, 2020
Siim79 /Shutterstock. Lost the energy to cook? Look to the Instant Pot Now that we are over the sourdough-and-regrowing-scallions part of the pandemic, but in no way over the actual pandemic, we must prepare for The Hunkering.
Modern Restaurant Management
OCTOBER 28, 2020
The hospitality industry is the third largest employer in the United States (behind healthcare and government.) It’s a workforce of over 15 million people that all contribute to our country’s economy and culture in a major way.
Hot Schedules
OCTOBER 30, 2020
Daylight Savings is Upon Us: It’s Time to Fall Back. Shifts scheduled overnight could be impacted on Sunday, November 1. I t’s that time of year again. On Sunday, November 1, if your state observes Daylight Savings , we will fall back and gain an hour of precious sleep and lose an hour of daylight.
Indoor Media
OCTOBER 26, 2020
If you’ve ever been to a grocery store, you’ve probably seen a can display.
EATER
OCTOBER 26, 2020
Cozy Royale’s QR code is on a flag held by a turtle | Clay Williams/Eater.
Modern Restaurant Management
OCTOBER 27, 2020
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Dara St. Louis, Senior Vice President and Founding Partner at Reach3 Insights, about how the pandemic has affected diner attitudes.
Restaurant Technology Guys
OCTOBER 25, 2020
Jeremy and Tom talk about the convergence of POS, Technology and Operations and how to do it right. Also, on the value of starting with the end in mind. link]. The post Restaurant Technology Guys Podcast Ep. 94 – Building business value with Tom Bronson of Mastery Partners appeared first on Restaurant Technology Guys. Podcast
Perfect Daily Grind
OCTOBER 28, 2020
In many countries in the northern hemisphere, autumn means cold weather, grey skies, and brown leaves. For baristas and coffee shops, it means customers moving away from summer beverages like cold brew and iced coffee in favour of warming seasonal drinks like the pumpkin spice latte. Although the pumpkin spice latte was originally popularised by Starbucks, it has taken coffee consuming markets by storm in recent years, and has been replicated by cafes around the world.
Hot Schedules
OCTOBER 27, 2020
New Study Reveals PEO Impact Throughout the Pandemic. An industry study that closely examined the impact PEOs have had on business outcomes for their clients throughout the pandemic.
Modern Restaurant Management
OCTOBER 27, 2020
For years, hospitality businesses including restaruants have faced the challenges of using a paper-reliant process for both domestic and international payments. Here are five ways that the hospitality industry can benefit from an automated back office. Limit Paper Use and Multiple Payment Efforts.
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