Social Hospitality: Restaurants
AUGUST 8, 2021
Social proof is the idea human beings are conditioned to copy the actions of other people with whom they relate. It’s noticeable from a young age. A child that can barely walk or talk will naturally get drawn to other children playing. Teenagers get pressured into doing things by their friends. Adult’s choices are influenced by the people in their social circles.
Indoor Media
AUGUST 9, 2021
Advertising is all about raising brand awareness and attracting new customers, right? Well, sort of — that’s only part of it. It’s just as important to maintain and please your existing customer base. Maintaining your current assets isn’t always as glamorous or exciting as acquiring new assets, whether those assets be customers, old blog posts, or storefronts.
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Touch Bistro
AUGUST 11, 2021
If. If you’ve ever scheduled too many front of house staff for a shift at your restaurant, you might think that you’re reducing labor costs by simply sending staff home early. And while this is a sensible short term solution, you still need to get strategic about proactively controlling labor costs to avoid long term damage to your restaurant’s bottom line.
Modern Restaurant Management
AUGUST 10, 2021
The food and beverage industry is on a hiring frenzy. With pandemic-related restrictions being eased and dine-in being allowed again, restaurant owners are in need of a lot of staff. The April 2021 Job Openings and Labor Turnover summary issued by The Department of Labor showed that restaurants added almost 350,000 new job openings since March, bringing the sector’s total number of job openings as of April to 1.34 million.
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.
Culinary Cues
AUGUST 9, 2021
The goal of every restaurant and every chef is to create memorable experiences for the guest. Somewhere in our internal job description is a desire, and even a need to build an environment of WOW! Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. We may complain about the guest who is taking loads of pictures of their food and posting them on Instagram, but deep inside we get a bit of a rush when it happens.
7 Shifts
AUGUST 12, 2021
In today's highly competitive environment, restaurant marketing requires precise, dependable, and complete consumer data. Data acquired about your actual consumers can be used in both online and offline marketing campaigns. As technology evolves and client tastes change, successful marketing techniques must be examined and updated accordingly. Every stage of the client's journey should be examined.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
AUGUST 9, 2021
Modern Restaurant Management ((MRM) asked Lindsey Yeakle, Gluten-Free Food Service (GFFS) Program Manager, Food Safety at Gluten Intolerance Group (GIG), what restaurants need to know about gluten-free options. Yeakle has a culinary history working at four-star and four-diamond rated restaurants. A celiac disease diagnosis encouraged her to attend culinary school at Indiana University of Pennsylvania Academy of Culinary Arts.
Culinary Cues
AUGUST 7, 2021
Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story. We have a problem right now that seems to be universal and there is no shortage of complaints and posts on social media that proclaim the effects, but little is done to point to active solutions. A good start would be to refrain from using the word “problem” since it seems to imply that solutions are mysterious and impossible and instead rely on
Social Hospitality: Restaurants
AUGUST 8, 2021
Social proof is the idea human beings are conditioned to copy the actions of other people with whom they relate. It’s noticeable from a young age. A child that can barely walk or talk will naturally get drawn to other children playing. Teenagers get pressured into doing things by their friends. Adult’s choices are influenced by the people in their social circles.
EATER
AUGUST 10, 2021
Shutterstock. From forgoing their own salary to giving raises, small business owners are finding ways to hire and retain their staff Every few weeks, it seems, a new photo goes viral on social media showing a sign in a restaurant window declaring: “This restaurant is closed because no one wants to work.” Restaurant owners have, for months now, been quoted in articles and TV news hits decrying the ongoing labor shortage, blaming the enhanced unemployment benefits enacted during the pandemic for d
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.
Modern Restaurant Management
AUGUST 12, 2021
In the beginning of 2020, no one could have predicted where the restaurant and quick service restaurant (QSR) industry would be today. When the pandemic hit and indoor dining was prohibited, the demand for online ordering, curbside pickup and drive-thru usage skyrocketed. Drive-thru usage increased more than 150 percent for some QSRs since Covid-19 began, according to Xenial data.
Hot Schedules
AUGUST 10, 2021
Blog. Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations. T he CDC estimates 48 million cases of foodborne illness across the United States in a given year. Restaurants are the most common place to contract these ailments, and multi-unit corporate restaurant groups are especially vulnerable to fines and lawsuits due to the scope of properties they are liable for.
Sling
AUGUST 9, 2021
A good restaurant floor plan can mean the difference between a crowded, chaotic environment and a spacious, relaxing environment. The best option for you, your team, your customers, and your business overall is the spacious, relaxing environment. But how do you go about creating such a restaurant floor plan? By taking inspiration from other successful layouts.
EATER
AUGUST 9, 2021
Fast food workers have been agitating for better wages for a decade | Photo by Brandon Bell/Getty Images. The pay hike is a step in the right direction, but it’s still not considered a living wage in many parts of the U.S., especially not for families Average pay for workers in restaurants and supermarkets hit $15 an hour for the first time in U.S. history, according to a report in the Washington Post.
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.
Modern Restaurant Management
AUGUST 11, 2021
Some restaurants are designed from a tabula rasa, a complete blank slate with nothing more to go on than the client’s vision and the architects’ imagination. In many ways, this can be especially liberating because it doesn’t impose any limitations or constructs other than the footprint of the land, local ordinances and the laws of physics.
Restaurant Clicks
AUGUST 10, 2021
If you ever find yourself in Washington, D.C., one thing you may or may not know – you will often find yourself in the midst of a food truck extravaganza, especially if you are visiting the downtown area in the middle of the day. Food trucks are all the craze for Washingtonians. We know that the food will be fresh, delicious, and usually locally owned.
Touch Bistro
AUGUST 11, 2021
With growing national pressure to increase the federal minimum wage in the U.S. from $7.25/hour, restaurant operators are starting to think about how they will adjust their businesses to a $15 restaurant minimum wage. The good news is that several states in the U.S. (and provinces in Canada) have already increased their restaurant minimum wage and tipped minimum wage in the past few years.
EATER
AUGUST 9, 2021
An evwere clay pot | Jiji Majiri Ugboma. In the Niger Delta region of Nigeria, the evwere is used to quickly thicken banga soup, but it can speed up the cooking time for any soup, stew, or broth I spent a lot of time in the kitchen as a kid, not out of curiosity but impatience. I would hover over my mom as she prepared Nigerian dishes like jollof rice and moi moi.
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.
Modern Restaurant Management
AUGUST 9, 2021
The pandemic has led to profound and, in many cases, likely long lasting, changes in the way we live, work and conduct businesses. Restaurants, in particular, have had to go through significant transformation. One of the ways in which many restaurants have responded to new concerns about transmission of viruses and other contagions in their establishments has been through the adoption of QR coded menus.
Black Box Intelligence
AUGUST 9, 2021
The restaurant industry has long been plagued by high employee turnover. In August of 2019, it was reported that fast-food restaurants were losing 100% of their workforce every year. They’re also leaving more quickly. According to Black Box Workforce Intelligence data, half of hourly front-of-house workers left within 90 days in 2018, compared to 43% in 2017.
A Wine Story
AUGUST 13, 2021
Umpqua Valley Wineries. Umpqua Valley wineries come from the most diverse winegrowing region of Oregon. Spanning 40 miles in width and 60 miles in length, the Umpqua Valley AVA sits south of the Willamette Valley AVA and north of the Rogue Valley AVA. The Umpqua Valley has been growing wine grapes since 1934, making the region the oldest continuously producing wine region in the Pacific Northwest.
EATER
AUGUST 11, 2021
Tiffany Brice for Eater; images: Getty Images, Shutterstock, Object Superette , and Tchachke. On Instagram, vintage home decor shops are prioritizing kitsch over class and personality over practicality It was a set of Vandor salt and pepper shakers that convinced me ??Tchachke , a New York-based vintage store on Instagram, was worth a follow. One shaker was a pale pink 1950s convertible; fitting snugly in the driver’s seat was the other piece: a preening cat wearing a bright-red dress, tiara, c
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.
Modern Restaurant Management
AUGUST 11, 2021
This year, Tork wanted to provide restaurants with even more insights, tools and resources through its Take Back the Lunch Break effort to help during this critical period of recovery. As such, Tork conducted research to understand the consumer mindset when it comes to lunchtime behavior during the workweek and through these insights, created key tips to help improve business operations.
The Restaurant Times
AUGUST 12, 2021
Owned and operated by Bloombay Enterprise Ltd, The Belgian Waffle Co. is India’s first waffle-centric QSR that offers on-the-go waffle sandwiches. Founded in 2015, the brand chose franchising as the apparent route to scale the business. Being a large franchising business, BWC has been on the lookout for a technology partner that could enable them to manage their supply chain efficiently, give them complete control over the entire business and provide avenues to increase overall revenue. .
Foodable
AUGUST 10, 2021
Listen to "Marketing Tools That Are Easy to Use | Season 4, Vol. 7: Thanx" on Spreaker. In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Zachary Goldstein , the chief executive officer and founder of Thanx , to explore marketing and elevating the digital experience for consumers.
Restaurant365
AUGUST 12, 2021
For 21st-century companies, data is a powerful tool that can help improve nearly every area of business. Data can be used to streamline operations, provide better customer service, and drive strategic decisions. But when most people talk about data, they’re usually speaking about the tools and technology that can be used to track, process, and analyze information.
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.
Modern Restaurant Management
AUGUST 10, 2021
This edition of MRM's "Ask the Expert” features advice from Trion Group. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. When it comes to managing medical plan costs for restaurant employers, aggressive management of prescription drug expenditures can yield significant savings.
Indoor Media
AUGUST 12, 2021
A few decades ago, marketing was somewhat of a monolith. The stereotype of “Mad Men,” heavy-drinking, suit-wearing professionals working in offices high above New York City’s Madison Avenue, is based in truth. But, then, advertising was done by specialized professionals. Today, it’s much more democratized. Even business owners with a zero-dollar marketing budget can effectively advertise on social media.
Restaurant Clicks
AUGUST 11, 2021
Breakfast has always been a favorite meal for many, and franchises are catching on. More than 40 percent of restaurants in the United States have some sort of breakfast option, and many chains are opening as specialists in delicious breakfast foods, like pancakes, waffles, and egg scrambles. . Whether you love the same breakfast of eggs, toast, and coffee each day or love to try new dishes, there are numerous breakfast chain restaurants to satisfy your taste buds.
Sling
AUGUST 11, 2021
If you’re facing the prospect of hiring a part-time employee, you’re also likely struggling with the issue of how many hours is part-time. It’s an important question to answer because it depends largely on the way you classify your employees. Unfortunately, there’s no one right answer that defines how many hours is part-time. That makes it difficult for you as a manager because there’s very little guidance on the matter.
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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