Restaurant Engine
FEBRUARY 24, 2021
Hiring good staff is integral to your overall customer dining experience. With more than two and a quarter million waitstaff in the United States, competition is fierce, and hiring just the right team members can be crucial to your restaurant’s success. As the people your diners spend the most time with, your waitstaff is pivotal to the overall customer experience.
Modern Restaurant Management
FEBRUARY 22, 2021
According to The Enterprises Project , digital transformation can be defined as the integration of digital technology into all areas of a business, fundamentally changing how you operate and deliver value to customers. It’s also a cultural change that requires organizations to continually challenge the status quo, experiment, and get comfortable with failure.
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The Restaurant Times
FEBRUARY 22, 2021
In an increasingly competitive and unpredictable F&B industry, it is difficult to keep up with the latest trends and align the processes accordingly. However, with the recent advancements in technology, restaurant owners can now have detailed access to valuable information. Operational issues such as poor inventory management, employee scheduling, unidentified marketing metrics, or menu forecasts can be easily tracked and rectified through restaurant data and analytics.
Culinary Cues
FEBRUARY 25, 2021
An exercise that I have found to be really helpful is to occasionally state/re-state what you believe in as a chef. Every now and then this can serve as a “checks and balance” activity to keep you on the right path and assess where and why you might have strayed from those “stakes in the ground” that are important to your core. This is also a great comparative process to use when seeking a new career opportunity – a chance to note if taking a different position aligns with your beliefs or if it
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.
Social Hospitality: Restaurants
FEBRUARY 25, 2021
For most of its existence, restaurant marketing focused on a single goal: getting more people through the door. How can you convince a customer to come to your business and spend money on your food? That all changed in 2020. Technological advancements and changes to the industry brought on by COVID-19 flipped the focus of restaurant marketing on its head.
Modern Restaurant Management
FEBRUARY 26, 2021
The pandemic has been particularly hard on the restaurant industry and its workforce. That’s why many are sharing experiences and making efforts to explore mental health and wellness initiatives. “In a world where so much has come to light and happened in this past year: racial injustice in America, massive unemployment, political strife, etc.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Culinary Cues
FEBRUARY 22, 2021
Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. Let’s start with what we are fairly comfortable saying: whatever “normal” is will likely not make an appearance until the end of 2021 – so…let’s begin our speculation with January of 2022 to be safe.
Goliath Consulting
FEBRUARY 26, 2021
Though words like “work culture” and “cultural fit” have been controversial in the recruiting realm (1), there is no denying that restaurants with excellent work culture benefit from happy employees and many loyal customers. So what do we mean by culture? And what does it mean to have a great one? In this article, we define culture as a set of guiding or shared organizational values that define behaviors and a restaurant’s operations.
Modern Restaurant Management
FEBRUARY 23, 2021
I grew up learning the business from the best restaurateur I know — my father, T.J. Moran. He opened the first Ruth’s Chris franchise in 1975 and became one of the company’s largest U.S. franchisees. Throughout his career, which included owning and operating several more restaurant concepts and other service businesses, he spent decades leading his teams through many highs and lows.
EATER
FEBRUARY 24, 2021
Viktor Zolotukhin /Shutterstock. The rush to purchase heat lamps for outside seating has led to a lucrative secondary market — and a surge in stealing On the Thursday before Valentine’s Day, in the early hours of the morning, McGillin’s Olde Ale House had its heat lamps stolen. In a time when outdoor heating can be the difference between a restaurant surviving the winter or shuttering for good, these lamps, as the thief likely knew, were more valuable than cash.
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.
ChowNow
FEBRUARY 24, 2021
Consistent, streamlined experiences are table stakes —pun intended—for restaurants. Predictable and high-quality food, service, operations, and customer experience makes businesses more profitable, builds trust with guests, generates loyalty, and makes everyone’s life easier. This is especially true for operators of multi-unit restaurants, for whom scale matters even more.
7 Shifts
FEBRUARY 22, 2021
Restaurants have been pressured to make the move online to stay afloat amid the global pandemic and city-wide lockdowns. Leveraging F&B technologies solutions can entice online customers and attract traffic to your website and social media pages. If you aim to increase customer retention, one of the most important investments is loyalty programs.
Modern Restaurant Management
FEBRUARY 23, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia gets into a spirited discussion about to-go cocktails, 2021 beverage trends and more with Nicole Quist, Beverage Director for bartaco. Things at bartaco changed when COVID-19 became reality. “We wanted to reimagine what our at-home guests were looking for, and as our CEO says, ‘Hospitality is safety’ ” So, could to-go cocktails work?
EATER
FEBRUARY 20, 2021
Bowery Farming uses technology to prioritize accessibility and sustainability in their produce growing operations To some, the pristine growing conditions and perceived mechanical interference of a vertical farm can seem unnatural, but at Bowery Farming “interference” is actually not the goal at all. “We don’t really think about how people are involved in the growing process, but how to take people out of the growing process” says chief science officer Henry Sztul.
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.
Deliverect
FEBRUARY 22, 2021
Since its inception in 2013, DoorDash has become one of the biggest players in on-demand food delivery in the United States. The American food delivery service is currently available in over 850 cities across America, Canada and Australia, and has one of the largest market shares in the US food delivery industry. Since 2019, DoorDash also includes the Caviar online ordering platform, which specializes in delivery from upscale urban restaurants that typically do not offer delivery services.
Typsy
FEBRUARY 23, 2021
Reducing the environmental impact of hotels and resorts has been an industry priority for decades. And in a world forever changed by the spread of COVID-19, addressing health and environmental concerns has become a critical aspect of hotel operations. In today’s blog post, guest contributor Beau Peters explores how you can turn sustainability to your advantage, ensuring your guests feel safe and your reputation soars.
Modern Restaurant Management
FEBRUARY 25, 2021
More than 90 percent of restaurants have made, or plan to make, investments in kitchen automation technology, according to a report from Square that looks at the future of restaurants and retail. “We’re seeing restaurants shift to a model that places more emphasis on the kitchen as the central hub of the operation,” said Bruce Bell, head of Square for Restaurants. “Restaurants are embracing new channels for customers to interact with their business, effectively meeting th
EATER
FEBRUARY 24, 2021
Shutterstock. People are using credit card disputes to get free meals and it’s putting restaurants out of business The restaurant industry might be in dire straits, but that’s not stopping some people from scamming small business to get free food. According to a report in the LA Times , an increasing number of customers have been filing credit card disputes on meal charges, falsely claiming that their order was missing items or that it never arrived.
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.
Indoor Media
FEBRUARY 22, 2021
Whether you’re considering your first campaign or trying to get a better sense of how much you could have saved on your last one, it’s time to set a firm marketing budget. In this guide, we’ll break down the different platforms your business should be marketing on and how to determine how much to spend. If it’s your first time advertising beyond your local means, don’t worry, we’ve got plenty of tips for reaching your community offline as well.
Social Hospitality: Restaurants
FEBRUARY 25, 2021
For most of its existence, restaurant marketing focused on a single goal: getting more people through the door. How can you convince a customer to come to your business and spend money on your food? That all changed in 2020. Technological advancements and changes to the industry brought on by COVID-19 flipped the focus of restaurant marketing on its head.
Modern Restaurant Management
FEBRUARY 25, 2021
The past year has been a challenge for small businesses and no industry has been impacted quite like small hospitality operations. Restaurants have been flexible, nimble and downright creative to keep the doors open during the pandemic. Yet, as we settle into one new norm, in many parts of the country spring severe weather now looms. The good news is severe weather is one challenge you can do something about.
EATER
FEBRUARY 24, 2021
Shutterstock. A bread drawer frees up more space and offers better protection for your secret stash of starch It’s one of my clearest sense memories from childhood: I’m standing in my grandparents’ kitchen, surrounded by the smooth, white (probably Formica) countertops, and pull out a seemingly unremarkable drawer to reveal an unusual interior sliding cover.
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.
Sculpture Hospitality
FEBRUARY 22, 2021
Whether you’re the owner of a restaurant or the day-to-day manager, you likely got into this career for the love of creating delicious dishes and delighting customers.
Restaurant365
FEBRUARY 20, 2021
Many news outlets have been referring to a $25 billion RESTAUARANTS Act, but no such act exists. This timeline will help to clarify the confusion between the $120 billion RESTAURANTS Act and the $25 billion Restaurant Rescue Plan. June 15, 2020: The Real Economic Support That Acknowledges Unique Restaurant Assistance Needed to Survive Act (RESTAURANTS Act of 2020) was introduced in a previous session of Congress and was passed by the House but was not voted on by the Senate.
Modern Restaurant Management
FEBRUARY 24, 2021
As a restaurant owner, you might not be able to connect with your customers in person right now, so social media is the next best place where you can establish and maintain relationships with your patrons. Recent studies show a 21 percent uptick in monthly social media usage, demonstrating the time is now to connect and sell to your customers online.
EATER
FEBRUARY 22, 2021
Indoor dining at Hudson Yards in New York City | Photo by ANGELA WEISS/AFP via Getty Images. From the Editor: Everything you missed in food news last week This post originally appeared on February 20, 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.
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.
Restaurant Technology Guys
FEBRUARY 21, 2021
Join Jeremy and Audrey Hogan of TimeForge where they talk all things labor. From compliance to scheduling to what the future holds for labor management. Check them out at Employee schedules, labor management, and so much more – TimeForge. The post 110. Restaurant Technology Guys Podcast Ep. 110 – Better Labor Practices with TimeForge appeared first on Restaurant Technology Guys.
Deliverect
FEBRUARY 22, 2021
Since its inception in 2013, DoorDash has become one of the biggest players in on-demand food delivery in the United States. The American food delivery service is currently available in over 850 cities across America, Canada and Australia, and has one of the largest market shares in the US food delivery industry. Since 2019, DoorDash also includes the Caviar online ordering platform, which specializes in delivery from upscale urban restaurants that typically do not offer delivery services.
Modern Restaurant Management
FEBRUARY 25, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the importance of sound in creating a restaurant's ambience and enhancing the guest experience with Ola Sars, founder of Soundtrack Your Brand, the only global music streaming service for business. “Music is an amazing art form.
Restaurant365
FEBRUARY 24, 2021
It’s common that a single-location, small-sized restaurant may start the business with generic accounting software, like QuickBooks. And when a business only has one set of books to manage, this bookkeeping solution may function well enough at first. But for multi-unit restaurant groups, generic accounting software such as QuickBooks presents challenges.
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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