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.
Culinary Cues
FEBRUARY 16, 2021
Every year, a significant number of new restaurants open and almost as many close their doors for good. It is, that spark of “I have a great idea for a restaurant” that drives many people towards the leap into entrepreneurship – a leap that too many are unprepared for. Nevertheless we have always been blessed with choice when it comes to finding a place to eat.
Advertiser: Paycor
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 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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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EATER
FEBRUARY 18, 2021
High-risk restaurant workers are struggling to navigate the pandemic For nearly a year, restaurant workers everywhere have faced unprecedented challenges as they’ve sought to weather the coronavirus pandemic. “The worst thing about it is the uncertainty,” says Michael Roper, who owns Hopleaf Bar in Chicago and is at high risk for severe COVID-19. “I have only one fully functioning lung. … I don’t want to be gasping for life and have a terrible end.
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.
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.
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.
Advertiser: Paycor
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.
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.
Cheetah
FEBRUARY 15, 2021
Reading Time: 3 minutes. Every year during February, the nation comes together to celebrate Black History Month with art, music, and lots of great food. This is a time to honor the contributions of African-Americans who have helped shape and change our country and its businesses. And what better way to explore and celebrate culture than through food?
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.
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.
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.
EATER
FEBRUARY 16, 2021
Semlor | Shutterstock. A brief guide to krapfen, paczki, and semlor Every year, as February approaches and thoughts of Christmas are long gone, European bakeries disrupt the bleakness of midwinter with windows and display cases filled with delightfully rich sweets seldom seen the rest of the year. The tradition is a hangover from the days when the Christian festival of Lent — which this year begins February 17 — meant giving up all that was good, like sugar, eggs, butter, and fat, for the 40 day
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.
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.
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.
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
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].
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
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.
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
Advertiser: Paycor
Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
EATER
FEBRUARY 19, 2021
Nick Mancall-Bitel. Look past the giblet pudding and cholera cures, and you’ll find a 19th-century cookbook that anticipates a 21st-century cooking trend The full title of Mrs. Levy’s book, as it appears on the cover, is Mrs. Esther Levy’s Jewish Cookery Book on Principles of Economy Adapted for Jewish Housekeepers With Medical Recipes and Other Valuable Information Relative to Housekeeping and Domestic Management and Being the First Jewish Cookbook Published in America as Published in Philadelp
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.
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.
Modern Restaurant Management
FEBRUARY 19, 2021
In the restaurant business, customer satisfaction is in the details, from the dining room’s aesthetic to the chef’s signature dish. One small detail that may often be overlooked is the quality of the water used to prepare food and drinks. When water is clean, clear, and free of contaminants, customers might not even realize why their soda is fresh, their dishes are clean, and their ice is crystal clear.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
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