ChowNow
FEBRUARY 18, 2021
You likely already know the value of having access to your restaurant’s customer data. This critical information—such as email addresses, ordering trends, and so on— can help spur business decisions and inform data-driven restaurant marketing tactics. There are a myriad of ways to begin collecting customer data. One of the easiest ways is via your online orders – if it’s set up correctly.
Restaurant Smart
FEBRUARY 15, 2021
A new refrigeration system for a commercial kitchen usually costs around $2,000 to $6,000. This is why it is crucial that you properly maintain your refrigeration system to make sure that it lasts longer and you get the best out… Read more. The post 5 Tips to Maintain Your Refrigeration System appeared first on Restaurant Smart Blog.
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The Restaurant Times
FEBRUARY 14, 2021
Online ordering has flourished with time and completely transformed the way restaurants deliver food. Customers are now seeking convenience and expecting timely and hygienic doorstep delivery options. Providing online food ordering is also considered a proven restaurant marketing strategy that tends to increase its revenue, sales, and profit margin.
Modern Restaurant Management
FEBRUARY 16, 2021
With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion in revenue from April through September of 2020—compared with $2.5 billion from the same period in 2019.
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.
7 Shifts
FEBRUARY 18, 2021
For restaurants, 2020 was a year full of challenges. In 2021, we are looking ahead with an eye towards growth, and evolution. We sat down with 7shifts' very own Preston Junger to chat about opportunities for restaurants and how restaurant technology is evolving for the inaugural episode of our interview podcast. Here are just some of the highlights from the full episode, available on Spotify , Google Podcasts , YouTube , and wherever you enjoy podcasts.
Culinary Cues
FEBRUARY 15, 2021
How did it happen that we drifted apart. In so many cases no room for a start. We live in a world closed off to so much. Where neighbors and friends are kept out of touch. What you believe, what I believe limits what, who, when, and where. Think about common ground – how would we dare. The house next door seems miles away. The people inside think different than us.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
FEBRUARY 16, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the rising demand for off-premise and more with Brian Wayne, VP of Customer Success at QSR Automations. Working with restaurants for more than two decades, the company has a good view of the industry and its challenges. The pandemic, however, disrupted it significantly. “The biggest pivot was to curbside.
Goliath Consulting
FEBRUARY 16, 2021
By Bora Kang, Colin Kopel. Restaurant staffing was hard enough before the pandemic, with common hurdles such as no-shows, mistake hires and high turnover rates (1). But the COVID-19 pandemic may have only made it worse. Despite the fact there are more unemployed foodservice workers and less competition now that there have been more than 100,000 restaurant closures nationwide (2, 3), most restaurants face a tighter labor market, and operators are finding themselves in a bind to find more talent.
Indoor Media
FEBRUARY 15, 2021
We scoured a successful restaurant study to bring you all the most important information in one clear guide. The information was collected from thousands of restaurants around the country, identifying the biggest challenges for restauranteurs and how to overcome them. If you are a small business restaurant owner, then you already know that balancing the day to day operations at your restaurant with any other task is a big ask.
EATER
FEBRUARY 18, 2021
A conflict broke out between Fred Meyer store employees and the people who were salvaging food, to the point where a manager called the police [link].
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
FEBRUARY 17, 2021
This edition of MRM Research Roundup features news of restaurant resiliency, dining trends in Canada, restaurant salaries across the U.S. and more. Restaurant Resiliency. Throughout one of the most challenging years for U.S. restaurants, the industry demonstrated its resiliency against a variety of headwinds throughout 2020 by rising from a -35 percent traffic decline in April to a -11 percent visit decrease in December compared to year ago, reports The NPD Group.
The Restaurant Times
FEBRUARY 16, 2021
The novel COVID-19 virus has transformed the restaurant industry like never before. Technology and automation, once considered an additional expense, has now become a necessity in the F&B industry. Technology and automation have helped restaurants transform in the way how they operate and thrive in the new connected and contactless era. Given the potential for increased revenue, restaurants today can no longer afford to miss the latest restaurant technology trends that are helping businesses
Sling
FEBRUARY 19, 2021
Workforce management once referred to a broad category of business activity — what we now call human resource management (HRM). As business practices evolved in the early part of this century, workforce management took on a much more specific, much more technical definition. What Is Workforce Management? Workforce management (or WFM for short) is a combined set of interrelated processes and practices that a business uses to track and improve the productivity of its employees.
EATER
FEBRUARY 18, 2021
MGM casinos had closed to mid-week stays in November [link].
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
FEBRUARY 17, 2021
Chicago-based Foodhaul is a digital platform that partners with chefs to create menus for delivery-only virtual restaurant brands. “We create an opportunity and a solution for third-party restaurants and hospitality partners to use their existing, underutilized kitchens and labor to generate new revenues by licensing and executing our virtual concepts,” explained founder and CEO Bill Stavrou.
Ken Burgin
FEBRUARY 15, 2021
Do you have a dream employee? They smile a lot, cover extra shifts, keep the bar tidy, and know how to fix the fryer and the coffee grinder. They can cheer up cranky guests and sell them all dessert… and they know how the boss likes her coffee. And because everything is going so well, it’s easy to leave them alone while you concentrate on fighting fires.
Deliverect
FEBRUARY 19, 2021
Food delivery and off-premise dining are more popular than ever. A crazy year for the restaurant industry saw this trend accelerate even faster to record the biggest growth in the industry. This means that many restaurants in the US, Canada, and Downunder are new to delivery, or are expanding their off-premise offerings. Many are already familiar with the biggest names in food delivery – the likes of Uber Eats, Doordash, Just Eat and Deliveroo have become household names.
Crunchtime
FEBRUARY 16, 2021
When the FDA placed requirements for calories to be listed on menus in chain restaurants, it meant nutritional information must now be be clearly displayed on menus and menu boards and for salad bars and buffets. All calorie information must be displayed on signs near the foods.
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
FEBRUARY 18, 2021
The COVID-19 pandemic has reshaped the way restaurants do business. Many areas across the country are in the midst of a “second lockdown,” as state and local governments are again restricting businesses with indoor dining to help curb COVID-19’s spread. The second lockdown, together with the first (occurring in areas throughout the country in the second quarter of 2020), has helped accelerate a new restaurant business model—the ghost kitchen.
The Restaurant Times
FEBRUARY 18, 2021
The restaurant industry is changing in London. While this spells good news for successful owners, it can give newbies such as yourself, more competition than you may be ready to face. Almost every street has bars, fast food restaurants, cafes and pubs that offer everything from Spanish, Italian and French to Indian cuisine. As such, the demand for diverse menus has increased exponentially in the city.
Foodable
FEBRUARY 18, 2021
On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Kathleen Wood, the founder of Kathleen Wood Partners and the co-founder of frozen yogurt company Suzy’s Swirl , to explore catering desserts, handling digital hospitality, and cultivating dynamic, collaborative leadership. Wood’s firm collaborates with Fortune 500 leaders, INC 1000 founders, and other emerging businesses throughout the hospitality, service, retail, manufacturing
Crunchtime
FEBRUARY 16, 2021
When the FDA placed requirements for calories to be listed on menus in chain restaurants, it meant nutritional information must now be be clearly displayed on menus and menu boards and for salad bars and buffets. All calorie information must be displayed on signs near the foods.
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
FEBRUARY 15, 2021
This an excerpt from Bruce Nelson's Restaurant Management: the Myth, the Magic, the Math. Part Three – The Math. “The laws of nature are but the mathematical thoughts of God.” —Euclid of Alexandria. Oh yes, the math. This is usually the part that throws most restaurateurs for a loop. A while back, I was enjoying a nice breakfast with the minister of my church one day when he looked at me somewhat slyly and said, “You know why I got into ministry?
Lady Boss Blogger
FEBRUARY 18, 2021
We all see PR packages every time we log on to social media. Sometimes, we may not even realize that is what we are seeing. There are many ways to market your new business to the world, but one of the most innovative ways that is now crucial for entering the marketplace is PR packages. […]. The post Why Sending PR Is ESSENTIAL For New Businesses appeared first on LadyBossBlogger.
Indoor Media
FEBRUARY 18, 2021
If you’ve never heard of a “Call to Action” (CTA), then listen up. These phrases have always been an important part of advertising and can be found in nearly every advertisement, no matter where or how that business is running its ads. What Exactly is a “Call to Action”? In the simplest terms, advertisers use CTAs to tell customers what to do. After promoting a product or service, it wouldn’t make sense to just end an advertisement.
The Eat Restaurant
FEBRUARY 17, 2021
We're excited to announce one of Eat App's latest feature for restaurant operators committed to growing their brand.
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
FEBRUARY 17, 2021
Let’s face it, many people find public speaking a daunting task. If you add lights, cameras, and an action-packed newsroom, it’s easy for anyone to become overwhelmed. In today’s media landscape, many interviews are taking place on Zoom which can add more complexity to the interview process. But no matter what the medium is, more often than not, an unprepared source can unwittingly squander a media opportunity while a well-prepared source will move the interview from average to
EATER
FEBRUARY 17, 2021
Where to donate money, food, and supplies to help the vulnerable in the city [link].
MBB Hospitality
FEBRUARY 17, 2021
A good point of sale system is essential for your restaurant. While it may not be visible to customers the computer system provides communication and ease of use to your workers, and communication is where customer issues start to arise. This article discusses a few of the most popular restaurant point of system, or POS, available on the market today and there advantages.
Foodable
FEBRUARY 18, 2021
Hosted by award-winning journalist, author, and futurist Paul Barron , Tech Path dives into tech reviews, analysis, and interviews with leading experts and change agents defining our technology-driven future. In this episode, host Paul Barron is joined by Rod Keller, CEO, President, and Director of Ayro to discuss the growth of electric vehicles in the food delivery space.
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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