7 Shifts
MARCH 18, 2021
A year ago this month, our industry was rocked to its core. After a few weeks of uncertainty in February and early March 2020, COVID-19 was declared a pandemic on March 11, 2020, by the World Health Organization. America and Canada soon followed suit by declaring states of emergency, effectively turning all restaurants into takeout-only businesses. Foot traffic disappeared overnight.
Modern Restaurant Management
MARCH 18, 2021
Menus are shifting quickly to digital screens, promising operational efficiency and a consistent brand experience from dine-in to drive-thru. Physical menus are a trial to maintain: They need to show multiple day parts, they may not reflect what’s actually available in the kitchen, and they can be impossible to coordinate across more than a few locations.
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Modern Restaurant Management
MARCH 15, 2021
Gaining traction as you work to franchise your concept can take a great deal of effort and strategic thinking. After more than a decade of investing in a variety of industries and branded businesses, I’ve learned what exactly businesses need to do before they start franchising and throughout the process to maximize success. These steps are tried and true, and have guided the franchisors I’ve worked with to the opening of 750 successful new franchise locations.
Culinary Cues
MARCH 15, 2021
There has never been a more important time for culinary schools than right now. Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change.
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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
MARCH 16, 2021
Reading Time: 2 minutes. If you haven’t noticed, vegan is back. Big time. It’s not just the food, either. Vegan culture and plant-based diets are gaining ground in every aspect of life, from what we eat to what we wear to how we get around. It’s gotten to the point where, more than the food you eat, being vegan has become a lifestyle for millions of people.
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Modern Restaurant Management
MARCH 17, 2021
Attracting customers into your restaurant starts with their ability to easily identify and find your business. This is why it is crucial to have a signage strategy. The biggest factors to consider when developing one are: location, size, and design. Consider this to be your first impression on any new customers — what do we want them to see? Keep in mind that primary outdoor signage should be large including a logo, text displaying business name, and potentially smaller text with a restaur
EATER
MARCH 19, 2021
COVID-19 changed the way we dine out forever. Some of those changes should be permanent. It was one year ago that COVID-19 forced dining rooms across America to close, shutting down countless restaurants in the process. In the weeks that followed, whether or not they would return to the way they once were was an open question — and it still is. The past 12 months have seen restaurants navigate changing regulations with little guidance from the government.
Hot Schedules
MARCH 15, 2021
Blog. Health Insurance Requirements for Small & Medium Businesses. How offering affordable health benefits to your employees can work wonders for recruiting and retention. H ealth insurance is one of the most important benefits an employer can offer, regardless of size. Employer sponsored healthcare can be a make-or-break factor for both recruiting and retention, offering current and prospective employees a sense of security and a contingency plan if they should ever get sick.
Goliath Consulting
MARCH 19, 2021
The pandemic has brought a talent crisis to the restaurant industry, with a recent survey showing that more than 55% of hiring managers had difficulty sourcing hourly workers, while about 45% expressed difficulty scheduling interviews (1,2). The pool of younger workers in the industry is also expected to drop sharply in the next five to ten years (3), and workers are also leaving the restaurant industry for good in search of “more stable, reliable jobs” (4).
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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.
Modern Restaurant Management
MARCH 19, 2021
Restaurant owners have had to completely flip their operations to accommodate proper health and safety protocols for over a year now, but the country is finally starting to see the light at the end of the tunnel with an influx of vaccine distribution. 2021 may have some good in store for the industry moving forward. However, change isn’t going to happen overnight.
EATER
MARCH 15, 2021
The numbers associated with COVID losses are staggering. But numbers don’t truly convey the lives lost, the families and friends left in their wake. What was the moment when the coronavirus crisis became real to you? For many people in the United States, it wasn’t until the middle of March last year — after the World Health Organization declared COVID-19 a pandemic , the NBA suspended its season , Tom Hanks tested positive , and restaurants started closing their doors amid shutdown orders — that
Sling
MARCH 16, 2021
Human capital management may sound like an impersonal process that your HR department uses once in a while without your business even noticing. But nothing could be further from the truth. Human capital management is an extremely personal process that affects the happiness, focus, and engagement of your employees. What’s more, it is not simply a cost of doing business — it is, rather, a core business asset.
Crunchtime
MARCH 18, 2021
The 6 Must Have Features of an Effective Restaurant Management Dashboard. All operators want to win. The roadmap to victory is paved with information that helps guide restaurant managers toward smart decision-making. Simple questions are almost impossible to answer without a restaurant operations management platform. Your operations platform gets everyone on the same page by providing the guidance and answers to those questions -- and the results can be remarkable.
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.
Modern Restaurant Management
MARCH 16, 2021
Operating a 40,000-square-foot San Diego bayfront destination offering four distinct concepts with 1,100 seats is no easy task, but one thing enables the management to focus on hospitality: automation. The Brigantine, Inc., owners of Portside Pier turned to technologies powered by Control4 so most of the building runs automatically every day, including the lights, climate controls, outdoor firepits, audio system, video displays and even the security system and surveillance cameras.
EATER
MARCH 18, 2021
How many immigrant-owned restaurants and mom-and-pops were left out of early conversations about “saving restaurants”? In March 2020, Irene Li, chef of Mei Mei , a modern Chinese restaurant and food truck in Boston, and program manager of CommonWealth Kitchen , was spending most of her time thinking about how to keep her restaurant running in a way that made employees and customers feel good.
ChowNow
MARCH 17, 2021
2020 flipped the restaurant industry upside down, and the restaurant industry statistics compiled in this blog post convey just that. The COVID-19 pandemic impacted everything from restaurant operations to customer expectations. It also sped up adoption of digital tools to facilitate takeout, delivery, and on-premise digital ordering. We’ve seen restaurants display strength and a tremendous showing of adaptability during uncertain times.
The Wine Knitter
MARCH 16, 2021
This story was originally published on Santé Magazine. “Every generation brings their touch, with their own history and own experience.” Thirty-six-year-old Delphine Nathalie Gardère is the fifth generation and newest CEO of Rhum Barbancourt, one of Haiti’s largest rum exporters. Delphine is the second woman in her family to attain the head position in the company’s history.
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
Modern Restaurant Management
MARCH 16, 2021
Restaurant recovery is a main topic of discussion in this episode of The Main Course as we spoke with Cristin O’Hara, Managing Director, Restaurant Group, at Bank of America. “There is enthusiasm and positivity that the industry is turning the corner,” she said. “The second half of the year could see strong GDP growth, as people become more comfortable with returning to restaurants and the takeout business continues to soar.” Overall, she thinks the demand for dinin
EATER
MARCH 18, 2021
The tools you’ll need for elaborate buttercream decorations. Spring pastels and intricate buttercream bouquets are within reach with these tools Whether you’re trying to treat your family to an after-dinner showstopper or you want to impress total strangers on social media, it’s hard to go wrong with a very pretty cake. The Great British Bake Off and cake influencers have convinced everyone that a colorful buttercream stunner is the peak of baking artistry.
T-Ching
MARCH 19, 2021
Continuing their efforts to support specialty tea businesses, World Tea made an impressive Covid pivot last October with their first Virtual Summit and were delighted when more than 2000 participants gathered for the event. This week, the platform was reprised with new speakers, new panel topics, different hosts for “Happy Hour” and the launch of Tea Tycoons.
Buzztime Business
MARCH 15, 2021
CARLSBAD, Calif., March 15, 2021 /PRNewswire/ — NTN Buzztime, Inc. (NYSE American: NTN) today announced that its stockholders have approved the proposed merger between NTN and Brooklyn ImmunoTherapeutics LLC. The proposed merger remains subject to further customary closing conditions and regulatory approvals. NTN expects that the merger will close in the next two weeks.
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Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
Modern Restaurant Management
MARCH 16, 2021
With COVID-19 guidelines restricting dine-in, restaurants need revenue from sporting events now more than ever. One way to capture more sales? Trim the menu. For many restaurants, major sporting events are a predictable and dependable boon for food and bar sales throughout the year. But with COVID-19 restrictions putting a damper on indoor dining, restaurant owners are scrambling to make the most of these timely moments through off-premise sales.
Foodable
MARCH 17, 2021
On this episode of The Barron Report , host Paul Barron explores the recent legislative bill that designates $28.6 billion in assistance to restaurants, food trucks, bars, and street vendors. Three Key Points: The stimulus checks are non-repayable grants, and are capped at $10 million for restaurant groups and $5 million for individual venues. Publicly traded companies and restaurants with over 20 locations cannot receive the grants, and any PPP loans that restaurants received will be subtracted
Restaurant Technology Guys
MARCH 14, 2021
Join Jeremy and Chef And Restaurateur Josh Kopel where they talk all things business. Josh has been a successful restaurant owner and operator for many years but the pandemic caused him to rethink his strategy. Check him out at Official Website of Joshua Kopel (joshkopel.com). The post 112. Restaurant Technology Guys Podcast Ep. 112 – Lessons Learned Running A Restaurant In A Pandemic With Chef And Restaurateur Josh Kopel appeared first on Restaurant Technology Guys.
Buzztime Business
MARCH 15, 2021
CARLSBAD, Calif., March 15, 2021 /PRNewswire/ — NTN Buzztime, Inc. (NYSE American: NTN) today announced that its stockholders have approved the proposed merger between NTN and Brooklyn ImmunoTherapeutics LLC. The proposed merger remains subject to further customary closing conditions and regulatory approvals. NTN expects that the merger will close in the next two weeks.
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From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
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