Lavu
FEBRUARY 14, 2020
A well-developed employee handbook is the foundation for streamlined operations at any restaurant. It has the power to steer management to make difficult decisions and empower employees when questions about policies and procedures arise. It can settle disputes and push employees to maximize their job performance. It’s the holy grail of your business. .
Embrace the Suck
FEBRUARY 12, 2020
I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do! Never fear, the names have been changed to protect those that have a restaurant that sucks. Sidenote: If you just asked yourself the question, "Does my restaurant suck?".
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Focus POS
FEBRUARY 14, 2020
It’s no secret that many businesses across the restaurant industry are turning to the power of technology to make running their operations easier. Not only are they looking to improve operations within their kitchens, but also enhance the overall customer experience. Here are 4 benefits your restaurant can find when you leverage the power of online management tools: Run your business anywhere with internet access.
Modern Restaurant Management
FEBRUARY 14, 2020
Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Concerned about climate change and the environment, these consumers are increasingly spending their dining dollars with restaurants demonstrating sustainability initiatives. This preference for environmentally conscious brands makes it critical for restaurants to find ways to integrate sustainability into operations and develop a plan to promote these sustainabil
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.
Culinary Cues
FEBRUARY 8, 2020
There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention. A chef may be talented, have a great resume, be noted for his or her pronounced taste in food, and even be established as a person who understands how to earn a profit, but if a chef is unable to pull together a great team of focused cooks, build an environment of professional camaraderie, and determine ways to keep that team int
ChowNow
FEBRUARY 11, 2020
If you’ve taken a look at Grubhub’s app lately, you may have noticed an immense amount of new restaurants available for online ordering. After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. While customers might initially be delighted by the array of choices they have, the prices will leave them shocked and disappointed.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
FEBRUARY 10, 2020
Restaurateurs put great passion into their food, their concept, and their decor. But, a restaurant’s brand identity – and visual brand design – is equally important and not to be forgotten. A restaurant’s brand identity is the cumulative effect of what your guests see, taste, smell, feel and hear at your restaurant, online, and in the world at large.
Culinary Cues
FEBRUARY 12, 2020
CHEF-to-CHEF, So.you made it! As a property chef you have reached one of the pinnacles of your career – having paid your dues and likely worked very hard in a variety of properties until demonstrating the right mix of skill, knowledge, experience, and temperament to hold the lead position in a busy kitchen. Congratulations! So.now what? With the title comes a basket full of new responsibilities and challenges that will likely weigh you down for years to come.
Sante
FEBRUARY 8, 2020
The San Francisco 49ers held a winning card at the charity event. Deborah Grossman. ?The 49ers may have lost the Super Bowl, but Chef Parke Ulrich prepared a delicious San Francisco-influenced Dungeness crab fried rice dish to please attendees at the NFL sanctioned feast before the big game.??. Enough already with analysis of the Super Bowl. Patrick Mahomes is the NFL MVP, and baseball fans are already speculating on spring training.
Perfect Daily Grind
FEBRUARY 12, 2020
China might be the fourth-largest country in the world and have the largest population on earth, but it has one of the world’s lowest coffee consumption rates, with citizens consuming an average of just one cup a year. . While this might not sound promising, coffee consumption rates in China are growing at 30% a year, compared to an international rate of 2%.
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.
Modern Restaurant Management
FEBRUARY 11, 2020
Restaurants, cafés and hotels are offering premium tea service – and profiting – in 2020. Businesses in the restaurant, café and hotel sector are looking to elevate their tea game in 2020. Indeed, trendy third-wave cafés are no longer the only place where consumers can find stout, fermented teas that have been aged in caves or delicate high-quality tea leaves hand-worked to exude a natural fragrance reminiscent of tuberose.
Goliath Consulting
FEBRUARY 9, 2020
4 Things to Consider Before Adding Delivery to Your Restaurant. Food delivery is projected to grow 12% per year over the next 3 years 1. Aside from the sales opportunity, there are other clear benefits to incorporating food delivery at your restaurant, such as giving the restaurant increased visibility, exposure to new customers and gaining of valuable insights on purchasing trends 2,3.
Open for Business
FEBRUARY 10, 2020
Valentine's Day for restaurants is a high-stakes game, and restaurants need to plan ahead and prepare their whole teams. Here's how to make sure your floor and your kitchen are up to speed. The post V-Day Prep: How to Train Your Staff on Special Menus appeared first on Open for Business.
Focus POS
FEBRUARY 12, 2020
As a restaurant owner or manager, you already know how important the decisions you make about your restaurant are to the overall success of your operations. However, are you making the best decisions, ones that will set you up for success, or are you unsure of how they will affect your restaurant? Leave the guesswork out of making decisions with the power of web-based reporting tools.
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.
Modern Restaurant Management
FEBRUARY 10, 2020
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI).
Deliverect
FEBRUARY 12, 2020
Setting up a business in the hospitality industry comes with a big checklist of things not to forget. In addition to your restaurant’s concept, location and menu, there are a few technical aspects you need to think about, as well. One which certainly cannot be overlooked is the POS system. What is a POS system? A POS system , in full a "point-of-sale system", is the heart of a catering business.
Sante
FEBRUARY 12, 2020
kelsey-knight-udj2tD3WKsY-unsplash copy.jpg. Author(s): Alicia Rennoll. Teaser: A compound found in red wine has been scientifically proven to lower one’s risk of certain health conditions and block the production of a hormone that can cause poor mental health. Photo by Kelsey Knight on Unsplash. America is presently dealing with an anxiety epidemic, with the National Alliance On Mental Illness reporting that around 40 million adults in the country have an anxiety disorder.
Restaurant Clicks
FEBRUARY 12, 2020
Opening a restaurant isn’t just about creating menus and investing capital. There are various licenses and permits needed to open a new restaurant legally. Before you can open a new restaurant, you’ll need to apply for and receive an assortment of state licenses and local permits. . Restaurant licensing differs state by state , so the process for getting restaurant licenses isn’t always the same.
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.
Modern Restaurant Management
FEBRUARY 12, 2020
In 2018, Grubhub reported $5.1 billion in food sales demonstrating a 34 percent increase from the prior year, according to the Associated Press. Meanwhile, Uber Eats expected to deliver $10 billion worth of food in 36 countries in 2019. DoorDash, Grubhub and Uber Eats are among the most popular third-party ordering (“TPO”) platform services on the market, which tout online ordering and delivery solutions to restaurant owners across the country.
Xtra Chef
FEBRUARY 13, 2020
Love it or hate it, Valentine’s Day is a big deal for restaurants. From singles on first dates to longtime couples to groups of Galentine’s Day enthusiasts, people across the country use Valentine’s Day as an excuse to celebrate and go out for a nice meal. Restaurants see about a 30% increase in sales , with that number tripling for fine dining.
Sante
FEBRUARY 11, 2020
Event date: June 2, 2020 (All day). The World Health Organization expects a considerable reduction in alcohol consumption in the coming years. AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit: North America, June 2-3, Los Angeles. The World Health Organization expects a considerable reduction in alcohol consumption in the coming years.
Transact
FEBRUARY 12, 2020
Valentine’s Day is both a day to look forward to and a day to dread (as a restaurant manager, that is). Yes, more diners mean more income–which is always a good thing. But it also means more stress for your team as you try to deal with the Valentine’s Day dinner rush. If the customer has a bad night because your team can’t get it together, you’re not just ruining a meal.
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.
Modern Restaurant Management
FEBRUARY 11, 2020
It’s no secret that loyal customers drive more business at a lower cost than first-time guests. But how can you create restaurant regulars in this competitive market? Consider the five points below when cultivating a world class experience for your customer. Think about how you can implement each of these creatively, and don’t be afraid to try something new.
Ken Burgin
FEBRUARY 14, 2020
Here’s the thing: we don’t mind giving staff a pay rise if they plan to add more value. But most times, they don’t know how to negotiate for a raise in a convincing way. Ramit Sethi’s Briefcase Technique, outlined in the video below, is a great way to help them understand what you really want to hear. If they do plenty of preparation, you only have to say yes – the case they make is so attractive!
Lavu
FEBRUARY 10, 2020
As a working environment, restaurants have ebbs and flows in stress levels. One season, it can be a constant frantic pace that’s punctuated with lulls of quiet, and in slow times, it’s the opposite. . When it’s calm, steady business, it’s easy for your team to work together. Poor employee relations go unnoticed and slip-ups in communications can be handled without disturbing the customer experience.
Crunchtime
FEBRUARY 11, 2020
Let’s end the confusion on what “restaurant management software” really means. If you’ve reached this page, you probably want to know more about restaurant software and the solutions available in the market. But you may also be wondering what the phrase means and what it actually does. If you aren’t sure, we completely understand.
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.
Modern Restaurant Management
FEBRUARY 13, 2020
Small business owners in nearly every industry struggle with cash flow and how to best utilize their working capital. Nearly 60 percent of failed businesses cite cash-flow issues as a primary reason for their failure, which shows how cash flow management can make or break your business. Here are four ways you can set your business up for cash flow success: Better Manage Your Inventory Costs.
The Restaurant Group
FEBRUARY 12, 2020
Restaurant design is critical to the success of any food service establishment, yet it tends to be regularly disregarded. Nobody wants to spend all their efforts on the perfect menu, service, and training, just to have visitors leave due to a lack of waiting area, uncomfortable interior space, or excessively high levels of noise. Your guest’s first impression is paramount, they will have determined whether or not they like or love your restaurant brand within the first couple of minutes –
360Training
FEBRUARY 12, 2020
Repeat customers are so valuable. Not only do regular customers spread the word of your restaurant’s amazing food and service, but for your business, repeat customers are less expensive than new customers. After all, to reach new customers you need to spend time and money to market your restaurant. . However, maintaining a group of repeat customers can be a challenge.
Lavu
FEBRUARY 12, 2020
Any food service operator, including small- to medium-sized restaurants, need to measure some key performance indicators (KPIs). The dining industry is vast with many layers, and that makes it a fiercely competitive space. Developing a short list of KPIs is essential to beat back the competition, and, if it’s in your plans, grow your business. . Running an ice cream or frozen yoghurt parlor is very different from running a restaurant.
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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