RGU
NOVEMBER 6, 2019
By: Adam Guild Editor's note: While this article focuses on email marketing for restaurants, the information, links to resources, and tips and advice are easily applied to other industries. In today's hyper-visual world of social media, it may seem like email marketing is a little old-fashioned. Isn't it all about the Instachats and Snapgrams these days?
The Eat Restaurant
NOVEMBER 5, 2019
In the restaurant industry, table reservations are tricky to master; you want to accommodate as many walk-ins as possible, but you don’t want to make your loyal customers wait or feel unappreciated. Prioritize the latter, and you still face the risk of no-shows and latecomers. When reservations are mismanaged, it can throw off the check averages for an entire evening, which is why it’s crucial to focus on this aspect of your restaurant.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Buzztime Business
NOVEMBER 6, 2019
Truly satisfied customers are the best advertisements you have, and by showcasing them using the following tips, you can increase your customer base. The post 9 Genius Ways to Promote Customer Testimonials appeared first on Buzztime.
Modern Restaurant Management
NOVEMBER 5, 2019
Restaurants manage and deal with change daily – from menu changes to bringing on new employees. There’s also the constant struggle to ensure your labor meets the demands of your guests. And now, it turns out, restaurants – along with businesses across industries – must confront changes in the workplace itself. “While the world’s workplace has been going through extraordinary historical change, the practice of management has fallen behind how people work, live,
Advertiser: Paycor
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Benchmarque
NOVEMBER 3, 2019
Given the current hospitality skills shortage , now perhaps more than ever it’s imperative to attract the right candidates for your venue. Gone are the days of throwing up a generic job advertisement on SEEK. All the great talent out there have options, so why would they go for the standard, boring post that doesn’t illustrate culture or character?
Restaurant365
NOVEMBER 5, 2019
Food cost is one of the major expenses in your restaurant business, but fortunately, also one of the most controllable. Food cost is heavily influenced by your inventory management. With the restaurant industry’s notoriously razor-thin margins, controlling food costs — and managing your inventory — are essential for a healthy bottom line. There are many opportunities within the inventory lifecycle to apply efficient food cost controls.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Lavu
NOVEMBER 6, 2019
The most unfortunate part of being a restaurant owner is dealing with employee theft. According to the US Chamber of Commerce, an estimated 75% of employees steal from their employers and make a habit of it. Training and other corrective actions can be taken to minimize employee theft, like creating a loss prevention (LP) plan. The foundation of a restaurant LP strategy rests on two pillars: integrated restaurant POS technology and advanced data reporting.
Modern Restaurant Management
NOVEMBER 7, 2019
Smart restaurant owners understand sustainability benefits their bottom line and customer base. if you’ve decided to get started, how do you get employees excited about sustainability too? Your employees will complete the majority of your sustainability actions. “But turnover!” I can hear you say. Restaurant turnover is legendary. In 2018, the National Restaurant Association listed it at almost 75 percent.
Culinary Cues
NOVEMBER 8, 2019
It’s 5:15, 120 degrees in front of the battery of ranges, and sweat is pouring down every cook’s back, dripping off their foreheads. This is moment in time, like the starting line for an important race, when adrenaline is pulsing through a cook’s veins, fingers are tingling in anticipation, knees are a little weak, and that 5-minute cold sandwich that was inhaled while standing over a garbage can isn’t sitting too well.
7 Shifts
NOVEMBER 7, 2019
Fresh Restaurants is Toronto’s original go-to source for modern plant-based food. From cold-pressed juice to craft cocktails, this unique restaurant operation has been providing Canadians with healthy and delicious alternatives for over 20 years. Over 25 years ago, well before “vegan” was in everyone’s vocabulary, Ruth Tal burst onto the Toronto food scene with the launch of her first juice bar.
Advertiser: Paycor
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
ChowNow
NOVEMBER 7, 2019
The third-party restaurant delivery market has been changing rapidly, and certain providers are getting desperate to keep the sales coming in. There’s been a huge backlash among restaurateurs, consumers, and even governments against the fees that Grubhub and other third-party apps charge. Meanwhile, technology industry observers are questioning the benefits of the “growth at all costs” business model on which so many delivery apps depend.
Modern Restaurant Management
NOVEMBER 6, 2019
The National Restaurant Association , in partnership with American Express and Nestlé Professional, released its 10-year outlook report on the projected state of the restaurant industry in 2030. The report, " Restaurant Industry 2030: Actionable Insights for the Future, " examines key indicators shaping the future of the industry, identifies the most and least likely developments over the upcoming decade, and considers possible disrupters outside the industry that could transform it
Goliath Consulting
NOVEMBER 3, 2019
2019 has been fun. We saw the rise of veggie entrees, oat milk, boba tea and new allergy-free foods (1). We saw the growth of veganism, and the amount of sensation the Impossible Burger has generated around plant-based eating. But what comes afterwards? What new food trend would the new year bring? We’re pitching our predictions into the web-verse.
7 Shifts
NOVEMBER 5, 2019
Google Maps is an essential part of our day-to-day navigation. Considering that it’s one of the seven apps that has over a billion users, it’s a must-have tool to use for your business. To add your restaurant to Google Maps, you’ll need to create a Google My Business (GMB) account. This post will walk you through creating, optimizing, and managing your restaurant business profile not only for single-site restaurants, but also multi-location restaurants and franchises.
Speaker: David Worrell, CFO, Author & Speaker
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Sante
NOVEMBER 8, 2019
www.prosecco.it_.jpg. Author(s): Catherine Fallis. Teaser: A hilly corner of the Veneto in northern Italy was awarded Unesco World Heritage designation this past July, and odds are you are already familiar with it. It is the area known as Conegliano Valdobbiadene in the heart of Prosecco country. A hilly corner of the Veneto in northern Italy was awarded Unesco World Heritage designation this past July, and odds are you are already familiar with it.
Modern Restaurant Management
NOVEMBER 6, 2019
In the restaurant business your employees can become like a second family. You want to see your waitstaff excel in their positions and that means maximizing the revenue they bring in from tips. However, many types of customers can come between your employees and their 15 to 20 percent, including: drunk customers who forget to tip, customers from overseas who aren’t familiar with tipping customs in the U.S., cheap customers who will tip as little as they feel they can get away with, split c
Typsy
NOVEMBER 7, 2019
Whether you want to work in a restaurant, a hotel, or a tour company, your cover letter is one of the first things any hiring manager in the hospitality industry will look at. That’s why you must make a great first impression and show employers what you can bring to the table. In this blog post, we look at three writing tips that will help you perfect your cover letter.
Lavu
NOVEMBER 8, 2019
Know these five restaurant accounting practices to be in control of your business’s profitability and budget. As the owner or manager of a restaurant, when you’re aiming to grow profitability, accounting is an area where you need to be comfortable. It might be considered the most dreaded part of running your business, but to be profitable and to manage the money, there’s no way it can be avoided.
Advertiser: ZoomInfo
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
Sante
NOVEMBER 8, 2019
www.prosecco.it1_.jpg. Author(s): Catherine Fallis. Teaser: A hilly corner of the Veneto in northern Italy was awarded Unesco World Heritage designation this past July, and odds are you are already familiar with it. It is the area known as Conegliano Valdobbiadene in the heart of Prosecco country. A hilly corner of the Veneto in northern Italy was awarded Unesco World Heritage designation this past July, and odds are you are already familiar with it.
Modern Restaurant Management
NOVEMBER 8, 2019
The importance of restaurant weighing scales cannot be underestimated. These weighing scales are designed to take the guesswork out of food measurement and ensure controlled costs and better inventory management. There are several different types of restaurant weighing scales on the market, and each one is designed for a specific function. Let’s find out the types of restaurant scales and their uses: 1.
Buzztime Business
NOVEMBER 4, 2019
Today's restaurant managers need to be plugged in to the latest tools in order to maximize efficiency. See our top smartphone app recommendations, here! The post 7 Must-Have Apps for Restaurant Owners appeared first on Buzztime.
Food Business
NOVEMBER 8, 2019
Staff training can be just as simple and important as creating a dish “on the fly”. Training is often completed because it needs to be done. I’m fortunate to be your eyes and ears in the industry. I can share the trends and successes in the industry. The pattern is clear: if training exists in your restaurant you cannot help the success that comes your way.
Advertiser: Paycor
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
Sante
NOVEMBER 8, 2019
www.prosecco.it1_.jpg. Author(s): Catherine Fallis. Teaser: A hilly corner of the Veneto in northern Italy was awarded Unesco World Heritage designation this past July, and odds are you are already familiar with it. It is the area known as Conegliano Valdobbiadene in the heart of Prosecco country. A hilly corner of the Veneto in northern Italy was awarded Unesco World Heritage designation this past July, and odds are you are already familiar with it.
Modern Restaurant Management
NOVEMBER 4, 2019
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Meatless Farm Goes to Restaurant Tables. The Meatless Farm Co. is partnering New York City restaurant Pomodoro Rosso. The iconic Upper West Side Italian restaurant will be the first in the U.S. to add Meatless Farm’s plant-based products to its menu.
Bar and Restaurant Coach
NOVEMBER 8, 2019
Often when we think of liquor inventory control, our minds go to behind the bar. To take it one step further, the default-mode for most bar and restaurant operators is to attribute inventory loss to staff. If we’re not careful, we can wrongly place blame on our team members for over-pouring select guests, comping too many drinks, broken bottles, or outright theft.
Next Restaurants
NOVEMBER 6, 2019
The holidays are just around the corner, and for many restaurants, that means gearing up for catering gigs. Office holiday parties are often a big draw for restaurants that cater, so it’s important to know the ins and outs of how to successfully set yourself up for catering jobs, and how to market your business to draw in more events throughout the holiday season.
Advertiser: Paycor
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
Sling
NOVEMBER 4, 2019
The success of your business depends, in large part, on your staff rota. That makes planning, creating, and implementing your rota one of the most vital administration responsibilities you have. In this article, we’ll discuss what makes for a good staff rota — from both a manager’s and an employee’s perspective — and give you six easy tips for building the best schedule possible.
Modern Restaurant Management
NOVEMBER 5, 2019
This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. Changes at the Top for McDonald's. McDonald's Corporation has made a number of personnel changes as Steve Easterbrook resigned following the Board's determination he violated company policy and demonstrated poor judgment involving a recent consensual relatio
Bizimply
NOVEMBER 5, 2019
Inventory and storage is an important part of operations management. Learn how to ensure that everything is in its place when you need it in this article. The post How To Organise And Improve Your Inventory At A Lower Cost appeared first on Bizimply.
Typsy
NOVEMBER 7, 2019
Serving alcohol as part of your role involves a lot of responsibilities. From knowing legal information to handling alcohol related situations and being safer at work, alcohol sale and service is not only pouring a glass of wine, it’s also checking ID cards if needed and providing a better level of service to your guests.
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Expert insights. Personalized for you.
40 
Let's personalize your content