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Did you know that restaurant employees change jobs every 56 days ? The restaurant industry welcomes new staff at unprecedented rates. In other industries, the average employee tenure is 4.2 years. In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. Strategic onboarding is critical to battling costly and disruptive employee turnover.
The devastating effects of restaurants during COVID-19 cannot be understated. According to recent data published by Yelp , 26,000 restaurants have permanently closed due to COVID-19. Here in Colorado alone, 62 percent of Colorado restaurants say they will be forced to consider closing permanently in the next six months under current or worsened conditions, according to the Colorado Restaurant Association.
Pim Techamuanvivit | Nahm. San Francisco chef and restaurateur Pim Techamuanvivit breaks down COVID-19’s effects, and the difficult decisions she’s had to make “This is a time that you look around at the people, the makers, the restaurants you care about and you support them because you want them to be here. It’s a matter of extinction,” the chef and restaurateur Pim Techamuanvivit said when we first spoke in August.
For restaurant owners, using third-party delivery apps like DoorDash, UberEats, Grubhub, and Postmates can seem like a necessary evil. These middleman platforms with millions of users lure restaurateurs with promises of big sales and countless new customers. Even those with their own restaurant ordering system may list their restaurant on one or more delivery apps to tap into large user bases and strong brand recognition.
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.
Restaurant-to-Consumer Social Media Engagement. If “a picture is worth a thousand words,” social media is to be thanked for taking Norwegian playwright Henrick Ibsen’s adage and using technology to digitally canvas the ether with multiple complex ideas, then framing them in a single image. Restaurants use social media to draw in diners. Patrons and tourists take photos of their meals, run them through filters, and make the food look as enticing as possible.
While many restaurant executives work from an office setting, most of their employees are on the ground floor, bussing tables, taking orders or preparing food. In the workforce, these workers are considered “non-desk employees” – those who don’t sit in front of a computer to do their job, don’t have corporate emails, and often have a different set of needs, values and work patterns than their desk-based counterparts.
Rows of shipping containers were used to create the small kitchens inside the Grand Food Depot in LA. | Mariah Tauger / Los Angeles Times via Getty Images. Delivery-only restaurants, which have proliferated during the pandemic, could change the way the industry does business for years to come Sunset Squares Pizza has fewer than 1,000 followers on Instagram.
Rows of shipping containers were used to create the small kitchens inside the Grand Food Depot in LA. | Mariah Tauger / Los Angeles Times via Getty Images. Delivery-only restaurants, which have proliferated during the pandemic, could change the way the industry does business for years to come Sunset Squares Pizza has fewer than 1,000 followers on Instagram.
The holiday season is usually full of family, friends, and fun—and a lot of profitability for the restaurant industry. In fact, a survey of small business owners found that 47% of restaurants enjoy the most profitability during Q4. But as we know, 2020 is a year unlike any other, so the holidays are bound to be a bit different than what we’re all used to.
Now more than ever, branching out to find creative ways to promote your business and brand is absolutely essential. The events of this year have proven that “traditional” (in other words, non-digital) marketing can’t give you the same edge and reach that social media can. Partnering with influencers is a great way to leverage yourself into more exposure and boost your revenue.
Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Election Results. Voters in several states passed propositions that will affect the food and beverage industry. Florida Increases Minimum Wage : Over 60 percent of Florida voters approved Amendment 2 to increases the minimum wage.
Breakfast at Soda Tala: coffee, aguadulce en leche (panela or unprocessed cane sugar in warm milk), a Talapinto with salchichón, and a tortilla con queso. Wander the maze-like aisles of San José’s historic market for gallo pinto, picadillo, and anything else you could ever want When navigating Costa Rica, landmarks are your main guide. Though street and house numbers definitely exist, the country has never fully developed a nationwide address system.
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.
Interruptions to your business can be hugely damaging to your bottom line, and many brands in the hospitality business have realized this more so than ever in 2020 with social distancing and lockdowns forcing them to close their doors or limit their number of guests for extended periods of time.
Test your subject lines to find a clear winner. According to one email service provider , email marketing outranks popular marketing tools like social media, SEO, and PPC advertising. This means email marketing for your restaurant is more important than ever. It helps you get promotions and events into the hands of your customers. It also helps you build relationships with your customers, increasing their loyalty.
Comfort food, outdoor dining, Riesling and streamlined menus were top trends for 2020, according to Kimpton Hotels & Restaurants ' seventh annual Culinary & Cocktail Trend Forecast for 2021. The comapny released a look back at how the pandemic has impacted food and beverage trends of 2020 and shared predictions for how evolving consumer behavior will shape 2021 trends.
Chipotle. The ghost kitchen in New York State won’t have an actual dining room, but it will have a lobby with sounds and smells designed to make you feel like you’re. sitting in Chipotle. While restaurants that rely on dine-in business are barely making it through this year, a new restaurant model has surged in popularity during the coronavirus pandemic: the ghost kitchen.
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.
Kris Fulton opened Sophomore Coffee nine months before the pandemic. Today he shares how he has stays true to his goal--keep it simple, and keep it delicious. Quality doesn't lie. When we are all grappling with how to manage the winter nothing seems to be more crystal clear to all owners, is to simplify and give people only the best of what they know and love about your place.
The official champagne of the National Basketball Players Association partners with Thirstie Inc. to build an innovative “DTC” purchase option for consumers on the Cheurlin website. Cheurlin Champagne, the award-winning champagne imported and owned by NBA Hall of Famer Isiah Thomas, announced earlier this month the launch of an e-commerce storefront powered by Thirstie Inc., the leader in e-commerce and data solutions for beverage alcohol brands.
Owning and operating a restaurant is difficult under the best circumstances. So, what do we consider owning and operating a restaurant impacted by COVID-19? Challenging, but not impossible. As general counsel to over a dozen restaurants in the San Francisco Bay Area and Orange County, I have seen a lot of changes since the first shutdown orders came out in March.
Getty Images. From fresh to fried, how to get turkey shipped straight to your door, from the Strategist Thanksgiving 2020 is shaping up to be unlike any other. More people will be driving to see their relatives than flying, and many folks may not travel at all , choosing instead to spend the holiday with close friends (or with Zoom ). Factor in the need to put together an elaborate meal, and stress is inevitable — especially when it comes to sourcing a turkey.
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.
Our product and development teams have been hard at work to bring you xtraCHEF version 9.3! Updates are now live for all xtraCHEF customers. This product release includes user experience updates to navigation and the Daily Sales Calendar, per unit pricing in Product Groups, improved functionality in Recipe and Inventory Management, and more! Check out detailed release notes by logging into [link] and navigating to the Knowledge Base.
Blog. Top Five Supply Chain Management Tips. . S uppliers in the hospitality industry have been adversely impacted by the pandemic, with reports of revenues of less than 10% of 2019 levels during the first lockdown. There are a number of suppliers to the industry who sadly have not survived the crisis, making operating more challenging for hospitality businesses who cannot function without their suppliers.
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Robert Rosenberg who served as chief executive officer of Dunkin Donuts from 1963 until his retirement in 1998, growing it from from 100 shops and $10 million in sales when he first became CEO, to 6500 outlets including Baskin Robbins Ice Cream Shops and nearly $2.5 billion in sales when he retired 35 years later.
Photo via Grubhub. From the Editor: Everything you missed in food news last week This post originally appeared on November 7, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Read the archives and subscribe now. I don’t know about you, but I spent most of last week refreshing results from Maricopa County, canceling meetings, and watching John Legend sing ‘Georgia On My Mind’ on repeat.
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.
The Commons at the Ormond Collective brought to us by The Big Group Image via The Big Group. Hospitality Mindset – It’s All About The Customer. The Business of Food starts with thinking about hospitality – I call it a Consumer-First Approach. One that consistently excites as well as offers choice, efficiency, value, quality and consistency. Food and hospitality spend across the globe is on the rise, with all sectors vying for the food-dollar.
We are tactile beings – the feel and texture of things that we encounter is very personal and very important to our life experience. Such is the case with the food that we consume. As is stated by the Institute for the Psychology of Eating – some believe that chew or experiencing the texture of food is an innate need to show a level of aggression – a necessary release for our piece of mind – while others simply point to the process of chewing as an essential part of the digestion process.
With 50,000 restaurants receiving PPP loans of $150,000 or more keeping thousands of restaurants and restaurant workers afloat, it’s time to find out about the PPP Loan Forgiveness Program. Because that is how it was designed. In April 2020, Congress implemented the PPP program offering businesses forgivable loans to cover costs associated with payroll or certain other operating costs, like mortgage payments or utilities, for a period of 24 weeks (the covered period).
Coming up with new ways to make vegetables the main course wasn’t always easy for Deborah Madison. | Charles Amundson /Shutterstock. In an excerpt from “An Onion in My Pocket,” chef Deborah Madison creates a four-course vegetarian menu at a time when vegetarian fine dining was still a foreign concept to many Deborah Madison is the author of nearly a dozen books on vegetarian cooking.
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.
Blog. Hotel Data Reveals the Latest Factors Driving Operational Success. H oteliers from independent bed-and-breakfast concepts, global hotel chains, and everything in-between have faced immense challenges throughout the pandemic. As hospitality evolves to meet the needs of today’s complex environment, widely adopted processes and procedures have now expired in favor of safety, secured profitability, and lean operations.
Today’s obsession with everything online has led to a lot of great innovation —and a lot of pop-ups. If you’ve ever logged on to use a search engine, you know the gamble that comes with surfing the web. One wrong click and you’re suddenly on a page with sixty different images flashing phrases like “You Won a Plasma Screen TV” or “Click Here for a Free iPhone!
What was once a relatively niche diet has certainly transformed into a cultural staple over the last few years. Veganism was once viewed as fringe movement, with vegans having to visit health food stores to do their grocery shopping. The number of vegans in the UK quadrupled between 2016 and 2018, and last year there were 600,000 recorded vegans. The number is expected to continue rising exponentially, forecasted to make up a quarter of the British population in 2025.
Photo: mnapoli /Shutterstock. Plus, United Airlines is resuming some food and beverage services, and more news to start your day Turkey farmers are trying to pivot to accommodate smaller Thanksgiving celebrations. The ongoing COVID-19 crisis is spelling out a very different holiday season in the U.S. this year, starting with Thanksgiving. Per public health guidance, there may be fewer trips back home, large gatherings, and feasts to feed a crowd — and, accordingly, fewer people buying big turkey
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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