Future Food
JANUARY 30, 2020
Customer Service at Mcdonalds (Image via Bustle). Great Service in an Era of Labour Costs & Technology. Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.” As every successful restaurateur will tell you, passion is the reason that they started their venture in the first place.
Deliverect
JANUARY 30, 2020
Food delivery is big business. The industry’s been growing at a steady pace and is expected to yield a worldwide revenue of US $164 billion by 2024. Today, 60% of all dining experiences are off-premises – a percentage that is believed to only increase. Needless to say, offering delivery is a smart move for restaurants of all sizes. But how can you make sure your at-home food experience meets your customers’ expectations?
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Sculpture Hospitality
JANUARY 31, 2020
Restaurants and bars around the world invest millions of dollars to improve their customer experience (CX) and to ensure customers come back to their brand time and time again.
Restaurant Clicks
JANUARY 31, 2020
If you think mission statements are useless blurbs used to fill the “About Me” page on your website, you’re wrong. When used correctly, a restaurant mission statement outlines the path of success for your brand, sets expectations for your restaurant, and sets the tone for your audience moving forward. What is a Mission Statement? A restaurant’s mission statement is a sentence or group of sentences that reflects your restaurant’s brand identity and core values.
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.
Restaurant365
JANUARY 28, 2020
Operating a successful restaurant requires restaurant owners and managers to focus not only on managing day-to-day operations, but also evaluating ways to reduce costs and grow future sales. Currently, some of the most powerful restaurant management systems on the market feature predictive tools around food and labor costs. Forecasting won’t lead to perfectly accurate results every day but forecasting for restaurants is vital to recognizing trends and responding proactively.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Culinary Cues
JANUARY 28, 2020
Staring at the POS printer, waiting for those orders to start their tap dance building to a crescendo in an hour or so, clicking a pair of tongs by your side, shifting weight from one foot to the other, and beads of sweat beginning to roll down your back and collect under that scull cap that fits just a bit too tight – is this one of those moments when you begin to wonder what in the world you are doing?
Ken Burgin
JANUARY 27, 2020
I’m still trying to process and understand the implications for restaurants, cafes and foodservice – the news keep unfolding every day. I’ll keep updating this over time – so much to consider… Last year we had more than 1.4 million tourists from Chinese, many of them travelling in groups – new bookings have now been stopped.
360Training
JANUARY 29, 2020
Have you ever considered working at a restaurant as a waiter/waitress? Becoming a server is great because it offers numerous advantages, such as flexibility, uncapped income, and growth opportunities. However, if you don’t have specific hard and soft skills, going to work every day can turn into a chore. So, before you dive in headfirst into a career as a restaurant server, make sure you sharpen these seven skills.
Modern Restaurant Management
JANUARY 30, 2020
It’s a new year, and if you own or run a restaurant, the best way to start 2020 off on the right foot is to begin thinking of how you can get more traffic in the door. There are countless ways to attract customers through creative PR and marketing — so much so that it can be overwhelming. Some PR ideas can be complex, which means taking valuable time away from running the restaurant, but here we’ve outlined five PR ideas restaurant owners and managers can implement in their res
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.
Sante
JANUARY 26, 2020
Event date: February 2, 2020 (All day). Enjoy the big game at a new eatery or acclaimed restaurant with stellar food & drink specials in Miami on Super Bowl Sunday! Kush photo credit: Gita Shonek. Ariete : Set in idyllic Coconut Grove, Chef/Owner Michael Beltran’s Ariete has established a name for itself as one Miami’s most dynamic restaurants, offering a contemporary menu of New American cuisine with Latin, particularly Cuban, influences.
KaTom
JANUARY 30, 2020
Fred Sauceman’s Foodservice Journey. Although most consumers only experience the components of foodservice operations directly involved in the serving process, foodservice industry careers encompass everything from equipment manufacturing and kitchen design to business management and menu creation. The process of growing, transporting, and preparing food is a complex, multifaceted endeavor that requires millions of people to fulfill a variety of roles, including some that take place far aw
Chef's Resources
JANUARY 26, 2020
Managing Restaurant & Hotel Food Inventory – (Part 1 of 4) One of the most important components of managing your food cost is managing your inventory process. Controlling your month end food inventory and food cost is essential both for your business as well as for your own professional reputation. Controlling your end of month […].
Modern Restaurant Management
JANUARY 31, 2020
With more than 300 active shooter events in the U.S. since 2000 , property owners and operators everywhere are taking a hard look at security options. The focus is two-fold: minimizing the risk of such an event from happening, and also reducing liability post-event should a victim’s family or local authorities claim the property should have been more secure.
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
JANUARY 27, 2020
The creation of a destination. Emiliano De Laurentiis. A progressive evolution that has allowed Mama Lion to manage renovations and to react to evolving markets. Mama Lion , a restaurant in the Koreatown area of Los Angeles (in the Wilshire Center), first opened its doors in 1978 as a nightclub and cabaret. It was a hot location! In the 80s and 90s, it changed hands a few times, but in 2017 it re-opened, reprising the Mama Lion name and its historic glory.
Hot Schedules
JANUARY 27, 2020
Blog. Top Restaurant Industry Trends to Know for 2020. Two industry experts discuss the new year’s key restaurant industry trends. . T he restaurant industry had a hectic and rather complicated 2019. Restaurant owners and operators faced a number of challenges last year, from an unprecedented labor shortage to changing consumer expectations and the continued advancement of new technology.
Crunchtime
JANUARY 29, 2020
No one wants to run out of inventory. Having to tell customers "sorry, we're out of that," especially during a busy period, can hurt your brand's reputation. At the same time, while it's important to be prepared, you don't want to be over- prepared with too much inventory on-hand. A quality BOH food operations platform will have a "Suggested Order" feature that can help you keep your inventory levels balanced.
Modern Restaurant Management
JANUARY 27, 2020
It’s been five years since you opened your first restaurant. Business is great and customers keep coming back for more. You may have even expanded to a second or third location. Out of town visitors frequently ask when you will open in their hometown, confident that you would have a line of customers out the door. But, while you are passionate about your concept and would like to keep expanding, you are not sure that you have the resources to manage the additional growth.
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
JANUARY 31, 2020
JoyceSevilla.png. Author(s): Emiliano De Laurentiis. Teaser: It is with great sadness that we say goodbye to Joyce Sevilla of Sevilla Strategic Communications, who passed Wednesday at the age of 47. It is with great sadness that we say goodbye to Joyce Sevilla of Sevilla Strategic Communications, who passed Wednesday at the age of 47. A publicist for major brands in the nightlife and entertainment industry, Sevilla started her publicity agency two years ago after a long tenure in entertainment p
The Restaurant Group
JANUARY 27, 2020
Restaurant Best Practices. According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. In fact, seven of the top twenty trends listed by the chefs related in some way to sustainable and environmentally sound practices.
Lavu
JANUARY 31, 2020
From dating to health, consumers are relying on an online company to guide them. Dining out is no exception; customers are seeking restaurants that integrate the latest reservation technology. It’s no secret that the day-to-day activities are moving at a fast pace, and the ease of online reservation tech is seductive to the modern customer. . Even though people still don’t mind calling a restaurant to make a reservation, there is strong evidence that shows that reserving a table online is prefer
Modern Restaurant Management
JANUARY 28, 2020
Internal branding and employee experience are extremely important because they create a consistent collaborative culture that keeps employees engaged. At Church’s Chicken, we recently performed a comprehensive rebranding required communication to all of our domestic and international franchises, as well as all of their employees. To complicate matters even further, the majority of Church’s Chicken employees work in the field for the majority of their shifts, which can make sharing in
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.
Hot Schedules
JANUARY 29, 2020
Blog. The Rise of Food Allergies. And how to keep your guests safe and happy. R oughly 15 million Americans (including 5.9 million children) are managing food allergies. Meanwhile, sensitivities and intolerances to specific ingredients are on the rise. Some allergies trigger a mild reaction (which would still ruin the memory of a nice meal out). Others have much more serious consequences.
Sling
JANUARY 29, 2020
Do you want to ensure your business meets customer needs and complies with state, federal, and local regulatory requirements? Implement a corrective action plan. At first glance, many managers may think that a corrective action plan is part of employee discipline or employee development. And while you can use a corrective action plan to address those issues, you can also use it to improve other aspects of your business.
Restaurant Clicks
JANUARY 28, 2020
You’ve done months of work planning your restaurant, creating menus, hiring staff – it’s finally time for the grand opening of your restaurant! A restaurant grand opening is an exciting event, and a successful one can help start your restaurant off on the right foot. When planning a grand opening, you’ll want to the best restaurant grand opening ideas to make sure you draw a good crowd to generate buzz.
Modern Restaurant Management
JANUARY 29, 2020
As we head into 2020 and digital ordering continues to boom, the restaurant segment is in for some major changes, particularly when it comes to delivery. While many fast casual and QSR restaurants are announcing partnerships with platforms like Uber Eats and Grubhub, not all owners and operators are on board with the third-party delivery trend. According to research done by eMarketer , 23 percent of all smartphone users will use a food delivery app by 2023.
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.
Lavu
JANUARY 27, 2020
Contactless payment systems launched in 2007 , yet they are only recently viewed as serious alternatives to cash or cards in the United States. Since more and more consumers are setting up contactless payment options though, it only makes sense that businesses start adapting them too. . The concept is simple: Customers simply wave or tap their card or device over a POS system to make a payment.
Bevology
JANUARY 28, 2020
Five years ago I was guiding the launch of a new-to-the-U.S. brand and category, Singani 63. I was referred to Academy Award winning film director Steven Soderbergh by my friend and partner Howard Bernstein to help respond to the question: “Hey, do I need a distributor or something?” There’s a lot more to that story and you can read in this article by David Driscoll, then editor of K&L Spirit Journal.
Buzztime Business
JANUARY 27, 2020
Prevenative maintenance isn't the most exciting of topics but it is something that can be a huge return on investment for your business! The post Understanding Restaurant Preventive Maintenance ROI appeared first on Buzztime.
Modern Restaurant Management
JANUARY 29, 2020
The weather has gotten colder, precipitation has turned into snow, and the likelihood of accidents caused by slick conditions has increased. While most restaurant workers know to keep their floors clean and free of fall risks, they may not think about their outdoor walking spaces quite the same way. To keep customers safe this winter, managers and staff need to think ahead and stay informed about the risks of seemingly minor problems, including cracks and holes in their parking lots.
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.
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