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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. MORE
2020 has put a stress on the need for residential buildings to have a strong visitor management system in place for its guests. MORE
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. MORE
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. MORE
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. MORE
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. MORE
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. MORE
Getty Images. While the rest of the country focused on something other than the forest floor, I started foraging for chanterelles I’d been staring at the ground too long. That’s most of what foraging is, by the way. It’s ignoring the blue sky and the trees to focus your gaze on the dirt. MORE
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. MORE
As the pandemic began to sweep through Florida, business owners found themselves struggling to understand what their future would hold. The governmental efforts to stop the spread of the disease shut down non-essential businesses; restaurants were allowed to remain open, but only for take-out. MORE
A biometric time clock makes tracking employee work time more convenient for everyone in your business. Many managers and owners, however, are still unfamiliar with this emerging technology. MORE
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. MORE
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. MORE
Founded in Spain in 2014, Glovo is an on-demand courier service that purchases, picks up, and delivers orders, whether food or other types such as medicines or consumer products. MORE
End of Year To-Do List for HR and Payroll Teams. W ho is ready to say goodbye to 2020? I think the answer to that question is one that we can all agree on. MORE
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. MORE
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. MORE
If you’re a realtor , you know you have to build trust with your clients. Before they welcome you into their home —and allow you to commodify everything they love— they’re going to want to know that you have their best interest in mind. MORE
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. MORE
Pim Techamuanvivit | Nahm. MORE
The restaurant industry is a labor-intensive industry. No matter how many innovations come about, the need for staff still remains, both at the front end and the back end. Therefore, the importance of training and a comprehensive restaurant staff training manual cannot be understated. MORE
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. MORE
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. MORE
Now that I have your attention – allow me to walk you through a cook’s journey of experiences that activate the senses. One of the most amazing aspects of the human mind is its capacity to store and remember every single experience from birth to last breath. These experiences whether they are tactile, social, psychological, or spiritual are stored in the subconscious mind – a person’s “built-in” hard drive. MORE
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. MORE
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. MORE
With the recent influx of cold weather throughout most of the Northeast, businesses have been able to continue attracting patrons through a shift to outdoor operations. MORE
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. MORE
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. MORE
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. MORE
Coming up with new ways to make vegetables the main course wasn’t always easy for Deborah Madison. Charles Amundson /Shutterstock. MORE
The UAE has witnessed impressive growth in delivery-only restaurants. According to statistics, the country’s food delivery sector is expected to grow 6% annually. MORE
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. MORE
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. MORE
7 Shifts
NOVEMBER 12, 2020
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.
Modern Restaurant Management
NOVEMBER 12, 2020
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
EATER
NOVEMBER 11, 2020
Pim Techamuanvivit | Nahm.
Sante
NOVEMBER 9, 2020
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.
Advertisement
Can you believe we are in 2021? 2020 was a challenging year for restaurant professionals. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our site, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our site has affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.
The Restaurant Group
NOVEMBER 9, 2020
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.
Typsy
NOVEMBER 9, 2020
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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Xtra Chef
NOVEMBER 11, 2020
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.
Sculpture Hospitality
NOVEMBER 12, 2020
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.
Indoor Media
NOVEMBER 12, 2020
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.
Modern Restaurant Management
NOVEMBER 13, 2020
As the pandemic began to sweep through Florida, business owners found themselves struggling to understand what their future would hold. The governmental efforts to stop the spread of the disease shut down non-essential businesses; restaurants were allowed to remain open, but only for take-out.
Speaker: Patrick Cottrell and Joe English
The restaurant industry has changed so dramatically in the pandemic era that it's time to redesign your business strategy. This requires us to take a look at our menus, inventory, staff, and even our seating strategy. Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, and fit your restaurant to thrive in face of pandemic restrictions.
ChowNow
NOVEMBER 11, 2020
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.
Restaurant Engine
NOVEMBER 11, 2020
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.
EATER
NOVEMBER 9, 2020
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.
Modern Restaurant Management
NOVEMBER 11, 2020
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.
Advertisement
Can you believe we are in 2021? 2020 has been a challenging year for restaurant professionals. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our webinars, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our webinars have affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.
Xtra Chef
NOVEMBER 9, 2020
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.
Indoor Media
NOVEMBER 9, 2020
If you’re a realtor , you know you have to build trust with your clients. Before they welcome you into their home —and allow you to commodify everything they love— they’re going to want to know that you have their best interest in mind.
Deliverect
NOVEMBER 9, 2020
Founded in Spain in 2014, Glovo is an on-demand courier service that purchases, picks up, and delivers orders, whether food or other types such as medicines or consumer products.
Modern Restaurant Management
NOVEMBER 11, 2020
With the recent influx of cold weather throughout most of the Northeast, businesses have been able to continue attracting patrons through a shift to outdoor operations.
EATER
NOVEMBER 12, 2020
Getty Images. While the rest of the country focused on something other than the forest floor, I started foraging for chanterelles I’d been staring at the ground too long. That’s most of what foraging is, by the way. It’s ignoring the blue sky and the trees to focus your gaze on the dirt.
Sling
NOVEMBER 8, 2020
A biometric time clock makes tracking employee work time more convenient for everyone in your business. Many managers and owners, however, are still unfamiliar with this emerging technology.
Culinary Cues
NOVEMBER 12, 2020
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.
Modern Restaurant Management
NOVEMBER 13, 2020
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.
Hot Schedules
NOVEMBER 12, 2020
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.
EATER
NOVEMBER 11, 2020
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.
2ndKitchen
NOVEMBER 9, 2020
2020 has put a stress on the need for residential buildings to have a strong visitor management system in place for its guests.
Modern Restaurant Management
NOVEMBER 10, 2020
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.
Hot Schedules
NOVEMBER 12, 2020
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.
The Restaurant Times
NOVEMBER 12, 2020
The UAE has witnessed impressive growth in delivery-only restaurants. According to statistics, the country’s food delivery sector is expected to grow 6% annually.
Culinary Cues
NOVEMBER 7, 2020
Now that I have your attention – allow me to walk you through a cook’s journey of experiences that activate the senses. One of the most amazing aspects of the human mind is its capacity to store and remember every single experience from birth to last breath. These experiences whether they are tactile, social, psychological, or spiritual are stored in the subconscious mind – a person’s “built-in” hard drive.
Hot Schedules
NOVEMBER 10, 2020
End of Year To-Do List for HR and Payroll Teams. W ho is ready to say goodbye to 2020? I think the answer to that question is one that we can all agree on.
The Restaurant Times
NOVEMBER 10, 2020
The restaurant industry is a labor-intensive industry. No matter how many innovations come about, the need for staff still remains, both at the front end and the back end. Therefore, the importance of training and a comprehensive restaurant staff training manual cannot be understated.
EATER
NOVEMBER 10, 2020
Coming up with new ways to make vegetables the main course wasn’t always easy for Deborah Madison. Charles Amundson /Shutterstock.
Modern Restaurant Management
NOVEMBER 9, 2020
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.
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