Sat.Aug 07, 2021 - Fri.Aug 13, 2021

5 Effective Ways to Build Social Proof for Your Restaurant

Social Hospitality

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.

The Importance of Existing Customers

Indoor Media

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.

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5 Tips for Reducing Labor Costs in Your Restaurant

Touch Bistro

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.

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BEFORE THE DINING EXPERIENCE TRY THE KITCHEN EXPERIENCE

Culinary Cues

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!

The Restaurant Technology Buyer's Checklist

Evaluating new technology for your growing restaurant enterprise tends to be a long, murky, burdensome process. After helping dozens of companies on their restaurant management solution selection journey, we’ve identified the common factor in finding the right fit: precise, thoughtful research. In this simple guide, we highlight the twelve most essential research areas that technology evaluators need to include in their evaluation journey. Download the guide today.

MRM Franchise Feed: Non-Traditional Dunkin’ and Boxing-Themed Concept

Modern Restaurant Management

MRM Franchise Feed features news about the restaurant franchise and MUFSO landscape. Dunkin' Explores New Opportunities. Dunkin’ unveiled its most recent non-traditional openings and growth plans for the year.

Restaurant Floor Plans: 8 Ideas To Inspire Your Next Location

Sling

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.

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IT’S TIME FOR RESTAURANTS TO PLANT THE SEEDS AND HARVEST THE TALENT

Culinary Cues

Identifying problems has never been a challenge in the restaurant industry – there are many. Making the effort to solve those problems is another story.

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Top Drive-Thru Tech for Keeping Guests – and Employees – Happy

Modern Restaurant Management

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.

Umpqua Valley Wineries

A Wine Story

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.

How to Build a Data-driven Culture for Your Restaurant Group

Restaurant365

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.

Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.

Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations

Hot Schedules

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.

Self-Ordering Kiosks: One Solution to the Current Labor Shortage

Modern Restaurant Management

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.

Why Are the World’s Greatest Mangoes Almost Impossible to Buy in the U.S.?

EATER

Isip Xin. Customs restrictions, high transport costs, and a short shelf life have made the world’s greatest mangoes — grown in Pakistan — difficult to come by in the U.S.

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The Best Ways to Measure and Reduce Restaurant Turnover Rates

Black Box Intelligence

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.

Changes in Consumer Habits: Looking Back Over the Last 12 Months of Retail

This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect, how habits are solidifying, and where to focus to drive the greatest impact.

Rising Restaurant Minimum Wage: What to Know for 2021

Touch Bistro

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.

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Gluten-Free: What Restaurants Need to Know

Modern Restaurant Management

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.

Where to Curl Up with a Bowl of Ramen in Philly Right Now

Restaurant Clicks

As summer comes to a close and the weather (finally) begins to cool down, ramen season is upon us. Although I could eat soup year-round, there’s something comforting about holding a piping hot bowl of ramen in your hands during one of Philadelphia’s frigid cold winters.

How Small Restaurant Owners Are Navigating the Labor Shortage

EATER

Shutterstock.

Maximize Your Profit Margins

Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality

In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.

User-generated Content and Marketing

Indoor Media

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.

Creating Vibrant Vintage Vibes

Modern Restaurant Management

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.

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How Many Hours Is Part-Time? | Your Questions Answered

Sling

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.

Marketing Tools That Are Easy to Use | Season 4, Vol. 7: Thanx

Foodable

Listen to "Marketing Tools That Are Easy to Use | Season 4, Vol. 7: Thanx" on Spreaker.

Restaurant Management Masterclass

Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant

Due first to necessary staffing cuts, extreme safety protocols, and now the need to rehire against outsized government stimulus, unemployment benefits and wage requirements, managing and staffing have become the most urgent conversation in restaurants today. This, adding on to the lynch-pin management style restaurants often have, has made restaurant cultures more vulnerable and volatile than ever. If your restaurant is suffering from cut staff, low morale, or ineffective training, you've come to the right place. Join Harlan Scott of Harlan Scott Hospitality, learn how to get back in control of your restaurant and your operation back on autopilot.

Best Boozy Bottomless Brunch Spots in Baltimore

Restaurant Clicks

Brunch is that magical time between breakfast and lunch where we get to have our favorite breakfast foods without having to wake up too early in the morning, plus there’s alcohol! What’s not to love?

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Protecting Patron Privacy While Using QR Codes

Modern Restaurant Management

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.

Multiple Business Locations and How to Manage Them Effectively

Bizimply

To ensure you start off right and stay on top of the challenges of running multiple business locations, follow these Bizimply steps! The post Multiple Business Locations and How to Manage Them Effectively appeared first on Bizimply. Uncategorized Workforce Management

Protecting Your Customers: How to Scale Your Food Safety Culture Across Multiple Locations

Hot Schedules

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.

What I Wish I Knew Before Buying A POS System

For multi-unit restaurant operators, poor technology decisions have disastrous, rippling consequences. Whether you have twenty locations or two hundred, the decision of which POS system to use can define your operation, team culture, growth potential, and profit margins — either by unlocking opportunity, or holding you back from it.

10 Washington DC Food Trucks to try this Summer

Restaurant Clicks

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.

What Restaurant Groups Need to Know about Managing Prescription Drug Expenditures

Modern Restaurant Management

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.

5 Tips for Financing a Second Restaurant Location

Restaurant Engine

When your first restaurant is highly successful, it’s time to think about opening another. Your restaurant is highly successful, and the time has come for you to think about opening another location.

How To Know Which Social Media To Use For Influencer Marketing

Lady Boss Blogger

Social media marketing seems to be the wave of the future. More and more companies are getting online personalities to promote their products across various social media platforms.

Insight Into the Post-Pandemic Restaurant

This pandemic has brought permanent changes to the market and consumer behavior. But like all things, the crisis will pass, and people will start to explore how to resume normal activities. It’s crucial to ensure that your restaurant is ready to adjust and kick-start once the pandemic has passed. Here’s how to adjust your business model in order to get your restaurant back on track.