Sat.May 08, 2021 - Fri.May 14, 2021

3 Steps to Get Your Business Ready for the Restaurant Reopening

Cheetah

Reading Time: 5 minutes. Last August, we reported on the new color-coded reopening plan that assigns California’s counties to 4 tiers based on the risk of viral transmission within the population.

5 technology trends to consider for your restaurant

Typsy

As your restaurant looks forward to offering in-person dining again, you may want to try innovative approaches to customer experience. With new safety regulations coming into force and new technologies becoming available, now is the time to adapt and change the way your venue operates.

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Summer 2021 Food & Beverage Trends

Goliath Consulting

With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu.

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Does Your Small Business Need to Hire a Digital Freelancer?

Indoor Media

Let’s face it, a lot of work goes into running a business. Small business owners are asked to wear a lot of hats and manage many projects simultaneously. It’s okay to ask for help when you need it, mainly when that help will be used for a digital project outside your comfort zone.

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.

NO ONE WANTS TO WORK ANYMORE

Culinary Cues

Now, I have your attention. I hear this statement every day and receive countless calls from restaurant operators pleading for help finding employees to fill their vacant roles. I don’t believe this statement for one minute. Is there a labor shortage?

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What to Avoid When Looking for a Restaurant Job: 6 Red Flags

7 Shifts

On the latest episode of the 7shifts Restaurant Management & Growth Podcast, we had the opportunity to sit down with Jensen Cummings. He's a chef and the founder of Best Served Creative , a platform for hospitality works of all levels to tell their stories and make the industry better.

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More Trending

Restaurant Inventory: Calculating Food Cost Variance to Boost Profits

Sculpture Hospitality

Restaurants are all about customer experience and sometimes it’s easy to forget that a restaurant is a business, and any successful business needs good accounting. Kitchen Management Restaurant Inventory

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams

Hot Schedules

Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. E very sports team has a series of plays – running plays, passing plays, defensive plays and so on. But no matter how many times you read playbook, what matters most is how the team executes on the field.

3rd Party Delivery Apps Lying in Wait for Restaurant Reopening

Cheetah

Reading Time: 6 minutes. In the background of the coronavirus pandemic, the cries of restaurants over the way 3rd-party delivery apps are oppressing them finally reached San Francisco decision-makers. In April last year, Mayor London Breed announced a 15% cap on food delivery service fees.

How to Elevate Guest Experience in the Age of COVID-19

Modern Restaurant Management

It’s easy for restaurant experiences to be impersonal and ordinary right now, with face masks and takeout containers dictating the nature of dining. With so much of a focus on health and safety, other details and levels of service are understandably pushed to the backburner.

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.

Five Signs You Need to Switch from Excel to Scheduling Software

7 Shifts

We've all been there. Endless cells of names and shifts. On the surface, the natural organization of an Excel or Google Sheets spreadsheet makes sense for creating shift schedules. Once you take the time to make it, it looks nice and clean. You may even have it color-coded to make it easier to read.

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How to Read a Restaurant P&L Statement and Other Essential Data for Store-Level Managers

Restaurant365

If you manage a restaurant, you’ve probably heard this statement from above-store management: “You need to know how to read a restaurant P&L statement.”

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5 Effective Restaurant Loyalty Programs, Plus Tips For Success

Sling

One of the best ways to keep customers coming back to sample your fare is to implement restaurant loyalty programs into your workflow. But what type of system is right for your business?

Reducing Restaurant Food Waste

Modern Restaurant Management

The EPA estimated that in 2018, the United States wasted 35.3 million tons of food. That is more than the equivalent of 155,000 Statue of Liberties. According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste.

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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.

Amid a "Labor Shortage," Are Restaurants Offering Enough?

Crunchtime

The battle is ON for hiring restaurant workers. And what a fierce battle it is.

Saving Money with Cloud Kitchens

Restaurant Engine

Cloud kitchens are a cost-saving hack you want to be aware of. Technology, competition, customer needs, and evolving conditions today have led to the development of cloud kitchens. More and more of your restaurant customers are demanding online delivery. They want convenience and safety.

Content Marketing For Your Bar: Where To Start?

Next Restaurants

By Nancy Howard, Contributor. A bar is a treasure trove of aromatic dishes, drinks, and an extraordinary atmosphere. In real life, everything is exactly like that. But what impression do you make on the Internet? What do guests think about you when they look at your posts?

Why the Restaurant Industry Must Adapt its Hourly Hiring Practices

Modern Restaurant Management

The restaurant industry is poised to begin its recovery. For example, IHOP is planning to hire 10,000 new workers in the coming months to prepare for, “…a restaurant renaissance on the horizon.” ” But how exactly can they find these workers?

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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.

Your Least Favorite Gross Viral Food Videos Are All Connected to This Guy

EATER

Molly Ford /Shutterstock.

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The Smart, Legal Way to Pay Your Restaurant Delivery Drivers

Thrive POS

Brian Schaaf knows a lot about restaurant delivery driver reimbursements. He became an expert the hard way - suffering through a grueling Department of Labor audit of 2 years worth of delivery payments to drivers for his multi-unit restaurant franchise.

The Ultimate Guide to Philadelphia Brunch

Restaurant Clicks

Ah, brunch. The amalgamation of breakfast and lunch. A special meal that is usually consumed on Saturday or Sunday with friends after a long work or school week. Brunch has always been my favorite meal of the day.

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Food for Thought: New Digital Tools for Restaurants

Modern Restaurant Management

As restaurants turned more to technology, they need to think through their digital options. There are two new digital technologies available for restaurants to automate the ordering process that owners need to understand. The first technology is progressive web apps (PWA).

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.

Buyer Persona Explainer

Indoor Media

If you’ve ever been in an advertising meeting, the team probably identified a “ buyer persona.” This term essentially refers to your business’s ideal customer — and some business owners go as far as to name them.

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The Unique Challenge of Reopening a Massive Restaurant Space

EATER

China Live in San Francisco | Patricia Chang. George Chen, owner of 30,000-square-foot China Live, visits Eater’s Digest Like many restaurant operators, George Chen faced one obstacle after another this year trying to keep his business afloat.

Grab a Drink at Our Favorite South Philly Bars

Restaurant Clicks

South Philly is the best place to be if you are looking for a fun, laid-back atmosphere that offers great food and drinks. It’s also home to some of the best bars in Philadelphia.

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Business Models for Off-Premise Sales (Sponsored Post)

Modern Restaurant Management

No matter the type of restaurant you own, the type of food you serve, or the usual customers who walk through your door, you need to focus on making your off-premise sales a keystone aspect of your restaurant business. Restaurants are unique, and as such, need a unique approach to off-premise sales.

Protecting Revenue and Profitability During Unexpected Times

As the COVID-19 restrictions ease restaurants need strategies to adapt to crises in order to remain in business and protect profitability. The 2 ways of ensuring survival are protecting revenue and reducing costs. And the right technology can help. Read on to find out how.

5 Customer Engagement Strategies for Small Businesses (With Examples)

Bingage

Are You facing less customer interaction? Don’t have an idea how to boost the rate of engagement?

Biden’s ‘Suitable Jobs’ Remark Is Anti-Worker Political Pandering

EATER

BublikHaus /Shutterstock.

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Your Plan B for when the next COVID lockdown hits your cafe or restaurant

Ken Burgin

As COVID controls and vaccination helps business return to some type of normal operations, government policy in Australia and New Zealand now seems to be using selective lock-downs to control spot fires and outbreaks.

Experiential Dining: The Journey Back to Joy (Podcast)

Modern Restaurant Management

Experiential dining is the topic in this episode of The Main Course as host Barbara Castiglia spoke with Barry McGowan, CEO of Fogo de Chão. He shared how the brand pivoted and how they’re now expanding to deliver joy to customers.

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What to Consider When Purchasing a Point of Sale Solution for Your Restaurant

Consumer preferences have shifted from what is trendiest to what is safest. They are looking for ordering and fulfillment options on a greater scale than ever before. The solution? A comprehensive restaurant point of sale (POS) system that helps owners gain actionable insight, master efficient operations, and become more competitive.