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
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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.
7 Shifts
FEBRUARY 26, 2021
If you weren’t thinking that much about online ordering before, you definitely are now. The habits of diners have changed, and our approach to off-premise along with it. The easiest way to get your food out there is by partnering with a third-party delivery app. While easy, this way ends up costing more in the short term, does not contribute to long-term growth, and can end up hurting your business.
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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.
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.
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
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.
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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.
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.
EATER
FEBRUARY 23, 2021
The overwhelmingly white image of beer culture erases a much longer, far-reaching narrative of Black brewing. In a 1995 article in the Journal of Black Studies , Kenneth Christmon describes an interaction between the French ethnographer Marcel Griaule and a Dogon elder and priest named Ogotemmeli. Griaule, who was doing work in Mali, told Ogotemmeli that he was confused by the occasional ramblings he had heard from older, apparently drunk men who repeated what he believed to be a curious phrase:
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 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
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.
Next Restaurants
FEBRUARY 24, 2021
By Adrian Johansen, Contributor. The arrival of the COVID-19 pandemic turned our lives upside down. In an instant, we lost our normal ways of life in exchange for lockdowns and safety guidelines. This unfortunate series of events was especially bad for the restaurant industry as it could no longer allow for large groups of paying customers. The good news is, as the new year continues, we are beginning to see a light at the end of the tunnel.
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.
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.
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?
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
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.
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.
EATER
FEBRUARY 24, 2021
Shutterstock. Demand for seeds is up this year, and many hope this is the sign of a longer-term shift toward people growing their own food This story was originally published on Civil Eats. Annastasia Mullen has been expanding her home garden in Des Moines, Iowa, since 2015. After starting with three raised beds in her backyard, she rented three more in a community garden nearby and started planting flowers in addition to produce like tomatoes, peppers, leafy greens, and root vegetables.
Modern Restaurant Management
FEBRUARY 25, 2021
COVID-19 has been a devastatingly destabilizing force for the food service industry. This time last year, industry revenue was strong, job growth was evident, and small business diversity was alive. But a few short weeks would change everything, from in-person dining to supply chain access to consumer standards regarding health, safety, and sustainability.
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Restaurant Clicks
FEBRUARY 26, 2021
Philadelphia has its fair share of amazing restaurants all across the city. If you find yourself hungry in the Northern Liberties section of Philly, we’ve got you covered. Check out our list of the Top 10 Restaurants in the Northern Liberties ! Craft Beer lovers and brunch-goers, prepare to be pleased. Honey’s Sit ‘N Eat. 800 N 4th St.
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.
EATER
FEBRUARY 23, 2021
Black food is “omnivorous and multinational,” says historian Jessica B. Harris. And it’s nourished this nation. Many assume African-American cuisine consists solely of fried chicken, collards, and cornbread. These are indeed touchstones of Black food in America, but that assumption is limiting in more ways than one, most obviously because it too narrowly defines the diversity of what we bring to the table.
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.
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