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
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.
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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?
Modern Restaurant Management
JANUARY 28, 2020
This edition of MRM's "Ask the Expert” features advice from EZ-Chow Inc. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: Would delivery work for my concept? A: Delivery –of all things– is a hot topic. Consumers demand it and the market has responded by offering several delivery options, from independent delivery companies to national firms.
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.
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.
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.
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
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
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.
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 […].
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.
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.
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.
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
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.
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
Lavu
JANUARY 27, 2020
Thanks to a recent tech evolution, the human resources arena is undergoing extraordinary changes. Legacy HR systems that led to cloud-based HR have evolved into a new generation of tools: HR automation. These new automation programs remove most of the manual effort that has plagued HR departments for decades, which means less papers, forms, and files, and more organization, speed, and agility.
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
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.
Advertiser: Paycor
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.
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 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.
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.
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.
Advertiser: Paycor
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