Modern Restaurant Management

JANUARY 31, 2024

Will 2024 be a comeback year for restaurants? Despite challenges including inventory costs, commission fees and staff turnover, many restaurant owners are expressing optimism about moving forward, according to TouchBistro’s 2024 State of Restaurants Report. Ninety-four percent of operators are planning some form of expansion and more than half of the 600 U.S full service restaurants surveyed plan to introduce catering services.

2024 203

2024 Online Ordering Website Management 2023 203

Restaurant Business

FEBRUARY 1, 2024

The pandemic was tough on everyone in charge of running a business. Here’s what savvy operators need to be aware of.

Operations 113

Operations 113

Culinary Cues

FEBRUARY 2, 2024

Yes, I have been preaching the need for change in restaurants. Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process of cooking for others. Far too often, in recent years, I have shaken my head and sighed with despair as I watched a haphazard approach to the proud profession that I have been part

Training 351

Training Uniforms Leadership Customer Service 351

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 397

Management Management Kitchen Safety Front of House 397

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Leadership

Blue Orbit Restaurant Consulting

JANUARY 29, 2024

Welcome to 2024. The year began with more minimum wage increases across the country and the elimination of tip credits in more states. With these wage increases we also see increases in payroll taxes. Overall labor costs that should be hovering in the mid thirty percent range are quickly moving to ten percentage points higher. […] The post I Dreamed of a Restaurant with No Labor first appeared on Blue Orbit Restaurant Consulting.

2024 52

2024 Leadership Hospitality Bar 52

Open for Business

JANUARY 28, 2024

What’s the cost of a food truck? The short answer: starting up a food truck costs about $50,000 on the low end, at least in California. The long answer: it can cost much, much more to actually get a food truck business off the ground–depending on who you are, where you are, and what your goals may be. Food trucks have been a source of growing interest for the food and restaurant industry, and for good reason.

Food Truck 78

Food Truck Food Social Media Mobile Ordering 78

Crunchtime

JANUARY 30, 2024

Work jointly with your team to create schedules more efficiently. Collaborative schedule editing from Crunchtime Labor & Scheduling makes it easy for managers to work together and get more done in less time. Read this article to learn how you can leverage this feature for your restaurant.

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Article Management Management Operations 128

Modern Restaurant Management

JANUARY 30, 2024

Ambitious restaurateurs often want to expand quickly to capitalize on initial success. However, rapid growth without an intentional strategy frequently erodes quality, culture and profits over time. Sustainable restaurant expansion requires balancing excitement with patience and perspective. There’s an art to scaling any small business intelligently.

Leadership 203

Leadership Small Business Cash Management Customer Experience 203

Restaurant Business

JANUARY 30, 2024

Restaurant Rewind: Dominance within the full-service sector has shifted appreciably during the last 20 years. Here’s a look at how the balance of power has shifted, humbling two powerhouses in particular.

Dine-in 109

Dine-in Casual 109

Advertiser: Paycor

There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!

Download

Culinary Cues

JANUARY 29, 2024

If you’re a chef from my generation then you likely have concerns over the changing landscape in the kitchen. I hear, nearly every day, “things are not what they use to be.” Chefs lament over a time when cooking was a giving craft, not one focus on what the cook received in return. We speak of a time of unconditional commitment to the craft and the job – sacrificing all else for the plate of food in the pass.

Kitchen Safety 381

Kitchen Safety Guest Recovery Uniforms Food Safety 381

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 195

Management Management Kitchen Safety Front of House 195

Modern Restaurant Management

FEBRUARY 2, 2024

The restaurant industry is transforming significantly, driven by changing consumer preferences, technological advancements, and a competitive market landscape. Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. The need for innovation and efficiency has never been greater in this evolving scenario.

Operations 189

Operations Front of House Customer Service Kitchen Safety 189

Sculpture Hospitality

JANUARY 30, 2024

Effective inventory management is the cornerstone of success for your restaurant. Strategic inventory management can reduce waste, increase your company’s profit margins and help deliver a superior customer experience.

Inventory 118

Inventory Waste Customer Experience Management 118

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.

Hiring

EATER

JANUARY 31, 2024

Jimmy Pan doing his thing. | Photo courtesy of Jimmy Pan. Photo-illustration by Lille Allen Dragon’s beard candy is a staple of Chinese and Lunar New Year celebrations, but in the U.S. and Canada, a generation of candymakers are determining the best way to pass the difficult art to a new generation Even as a kid with severely limited patience, I knew the dragon’s beard candy from Jimmy Pan’s cart was worth the wait.

Social Media 127

Social Media Online Ordering Hiring Back of House 127

Crunchtime

FEBRUARY 2, 2024

Forms are the heartbeat of execution in any restaurant operation—they allow brands to standardize procedures across many locations, create a simple way for employees to follow necessary steps, and collect information that field teams and corporate offices need visibility into.

Operations 91

Operations Information 91

Modern Restaurant Management

JANUARY 31, 2024

Looking around the lively atmosphere of any restaurant, there are no doubt patrons capturing and sharing fun memorable moments. These genuine snapshots—when shared on social media—can help paint an authentic picture of your business, and create a powerful word-of-mouth effect. This type of user-generated content (UGC) has emerged as a key tool in the digital marketing landscape, offering brands a genuine and engaging way to connect with their target audiences.

Social Media 203

Social Media Email Marketing Influencer Customer Experience 203

Restaurant Business

FEBRUARY 2, 2024

The pioneers who created commissary-style, shared kitchens for rent have closed, pivoted or show signs of struggle. But elements live on in a variety of new delivery-forward concepts that some call ghost kitchens 2.0.

Delivery 122

Delivery Operations 122

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.

Food

EATER

JANUARY 29, 2024

A double reveal: The cake goes from Charmander to Charmeleon to Charizard. | Namaya Navaratnarajah/ @CakesByNams Here’s how the burn-away cakes all over TikTok actually work The internet loves a reveal: a Princess Diaries -esque makeover scene; a home renovation; a gender reveal, for better or worse. It’s no wonder then that burn-away cakes, in which the top layer of a cake is burned to reveal another image beneath it, have quickly taken over social media in the past month.

White Paper 118

White Paper Social Media Blog Design 118

Bizimply

JANUARY 29, 2024

Hospitality Mavericks Podcast: Darragh Fanning GM Ireland at Zambrero Ireland Dive into Fanning's journey, former rugby player that turned general manager of Zambrero Ireland. The post <b>From Rugby Fields to Restaurant Franchise</b>: How Darragh Fanning Did It? appeared first on Bizimply.

Franchise 98

Franchise Franchising Hospitality Management 98

Modern Restaurant Management

JANUARY 30, 2024

It’s a common assumption that past performance is the best predictor of future behavior, but the last few years have been anything but common. Quick-service restaurants (QSRs) rode the wave of unprecedented consumer behavior shifts and the successes and challenges it brought along. So, what can the QSR industry expect in 2024? Looking back at last quarter’s performance suggests the glass is proverbially half full.

2024 162

2024 Fast Casual Point of Sale 2023 162

Restaurant Business

FEBRUARY 1, 2024

Under a bill introduced this week, restaurants would be required to disclose the countries of origin for all seafood that's sold, along with whether it was wild-caught or farmed.

Sourcing 120

Sourcing Operations 120

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

Loyalty Program

EATER

JANUARY 31, 2024

Shutterstock/Eater Sunday roasts, jacket potatoes, and cheese toasties are having a social media moment British cuisine has, fairly or not, been the butt of countless jokes. Its critics insist that the food in the U.K. is too gloopy, too bland , too boring to earn a place in the pantheon of haute cuisine in the same way that, say, Japanese and French food have.

Food 116

Food Social Media 2023 Sourcing 116

Squirrel Systems

FEBRUARY 1, 2024

A modern restaurant point of sale (POS) system can significantly improve the efficiency and workflow of a restaurant server, making their daily tasks much easier and more manageable. Here are some of the ways that a modern POS system can help: Streamlined Order Taking and Processing: A modern POS system makes order-taking and processing much more efficient.

Tip Distribution 52

Tip Distribution POS Food Supply Customer Experience 52

Modern Restaurant Management

JANUARY 29, 2024

I n the hospitality and service industry, the ability to see beyond the obvious and anticipate guests' needs before they are even aware of their own needs is a skill that sets good from exceptional service apart. The key lies in understanding subtle cues and employing a proactive approach to ensure a seamless and delightful experience for patrons.

Dine-in 189

Dine-in Hospitality Events Take-out 189

Restaurant Business

JANUARY 29, 2024

More than half the surveyed restaurateurs and club owners say they'd consider shutting down at least one of their operations. Nearly 9 of 10 contend it'd be a disaster.

Operations 117

Operations 117

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.

Hiring

Culinary Digital

FEBRUARY 2, 2024

A streamlined menu can significantly improve quality assurance in a food service establishment in several ways: Consistency A streamlined menu reduces the number of dishes and options offered, making it easier for kitchen staff to consistently prepare each item to the highest quality standards. With fewer items to focus on, chefs can pay more attention to detail and ensure that each dish is prepared consistently.

Dietary Restrictions 52

Dietary Restrictions Front of House Customer Experience Back of House 52

MBB Hospitality

JANUARY 30, 2024

The allure of a good meal is only heightened when paired with a tantalizing restaurant promotion. The thrill of uncovering an exceptional deal through restaurant discounts and offers not only enhances the dining experience but also keeps patrons coming back for more. In this realm of culinary bargains, mbbmanagement.com stands out as a pioneer in devising unique promotional strategies that cater to the appetites of diverse diners.

Loyalty Program 52

Loyalty Program Social Media Customer Experience Events 52

Modern Restaurant Management

FEBRUARY 1, 2024

The restaurant sector is at an equilibrium in an era when convenience is key and customer preferences are continuously changing. Food delivery services have not only changed the way people eat, but they have also provided restaurant operators with both obstacles and possibilities. We dig into the tremendous impact of meal delivery services in this thought leadership essay, providing fresh insights, strategic ideas, and views targeted at enhancing the restaurant industry's grasp of this trans

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Delivery Food Food Supply Customer Service 100