Sat.Feb 06, 2021 - Fri.Feb 12, 2021

How To Improve Your Restaurant Operations

BNG Point of Sale

Owning a restaurant requires a mix of delicious food and drinks, reliable service, and efficiency in your operations. Hitting the right balance is an ongoing challenge for the restaurant industry. As a restaurant owner yourself, you may be confused about how to achieve it all.

7 Creative Ways to Use Videos to Promote Your Restaurant

Restaurant Engine

Video is king this year, and you’ll reap its benefits. Video marketing is here to stay. In fact, video marketing is key to your restaurant’s success this year. What’s more, according to one study , 54% of consumers want to see more video content from a brand or business they support.

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A Quick Recap of Restaurant Marketing Trends

Indoor Media

Today, there are thousands of restauranteurs around the country just trying to get one step ahead of their competition. For small business owners, it’s especially important to make sure you’re putting the same effort into marketing your business as you put into daily operations.

How to Schedule Social Media Ads to Run When People Are Hungry

Modern Restaurant Management

Facebook and Instagram are powerful advertising tools for any restaurant wanting to reach people in their community or tourists traveling through their area, whether to increase indoor dining numbers or, in today's climate, driving more pickup and curbside orders.

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.

Why Successful Bar Inventory Requires Both Tech and Expert Support

Sculpture Hospitality

Taking bar inventory can be time-consuming and frustrating. Yet most hospitality businesses are still using inefficient and ineffective manual spreadsheets to complete their bar inventory management

How to Buy a Restaurant: An Ultimate Guide

7 Shifts

So you want to open a restaurant. Maybe it’s to take your grandmothers’ recipes to the masses. Maybe you want to share your love of tacos with the world. A place to call your own, perhaps? The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic.

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More Trending

How Restaurants Evolve in the War for Talent in 2021 and Beyond

Modern Restaurant Management

As we continue to move past the fallout from the pandemic there will be a growing reliance on technology within every aspect of the operation and companies can be ready to take advantage, but they must start now or be left behind.

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Restaurant server training: top 10 etiquette tips


Providing great service in a restaurant isn’t just about ensuring customers receive their meal on time or smiling as you take their order. It’s also about the little actions you take throughout their time in your venue.

Explaining the neighbourhood coffee shop: “More than coffee and sandwiches”

Perfect Daily Grind

In 2018, there were about 24,000 coffee shops in the UK with a collective market value of approximately £9 billion. This number was projected to rise to over 30,000 by 2020, along with an increase in value of more than 50% to £15 billion.

Tips for Improving Restaurant Employee Retention During a Pandemic


2020 was a challenging year for restaurants. On the sales side, there have certainly been fluctuations in business as local public health restrictions changed and customer behavior shifted. However, the COVID-19 pandemic has also presented new challenges for food and labor costs.

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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.

Digital Marketing Tips to Attract More Valentine’s Day Diners

Modern Restaurant Management

The National Retail Federation estimates that 41 percent of consumers will celebrate Valentine’s day with a special dinner or celebration at home.

??3 “Secrets” For Remote Wine Tasting You’ll Love

A Wine Story

Can Remote Wine Tasting Kits Save the USA Wine Industry?

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6 Best Practices of Demand Planning for Small Businesses


Reading Time: 4 minutes. While large foodservice suppliers are maximizing revenue by accurately forecasting demand and supply needs, small businesses are still anxious about making a move.

The Limits of the Lunchbox Moment


Not all children of immigrants grew up embarrassed about their food, but pop culture convinced them they should be “Booger-gi” is what the kids call Justin’s bulgogi in The Invisible Boy by Trudy Ludwig, a picture book published in 2013.

Protecting Revenue and Profitability During Unexpected Times

The Coronavirus (COVID-19) pandemic is the latest example of unexpected turmoil, albeit on a larger scale, which initially caused voluntary, which initially caused voluntary and mandatory closings of dine-in areas as people needed to slow the virus spread by practicing social distancing. 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.

Long Live Digital Dining: How Consumers’ Appetite for Mobile Apps and Online Ordering Will Continue

Modern Restaurant Management

Mobile orders were expected to drive $38 billion in restaurant revenue in 2020. And more than 50 percent of consumers with restaurant apps use them at least once a week.

How to Buy a Restaurant: An Ultimate Guide

7 Shifts

So you want to open a restaurant. Maybe it’s to take your grandmothers’ recipes to the masses. Maybe you want to share your love of tacos with the world. A place to call your own, perhaps? The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic.

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Facebook Ads For Beginners

Indoor Media

We all have to start somewhere, so whether you’re gearing up to run your first Facebook ad campaign or just wondering how many users you could actually reach — be sure to keep reading.

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‘No Matter What Happens, People Know They Can Get a Meal From Us’


Volunteers Talia Owens, 13, and her mother, Mimi Owens, work to package up meals for distribution at Preble Street. Since 1980, Preble Street has been at the center of Portland’s safety net for homeless and food-insecure Mainers.

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

With the COVID-19 pandemic affecting virtually every industry, few have been hit harder than restaurants. 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.

Four Ways to Improve Your Gluten-Free Marketing Campaigns

Modern Restaurant Management

Demand for gluten-free products continues to grow, with 15 percent of consumers surveyed looking for gluten-free options when dining out, according to a 2020 report by market research firm Mintel.

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Birdeye Customer Experience Management


The Fast Casual Nation podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry.

A Love Story of Tea and Business


Kelly and Bryan Hackman, a tea sommelier and a craft brewer, are working together to grow their mutual businesses. Married for more than a decade, this year marks an important anniversary: 2021 marks the fifth anniversary of the couple’s business partnership.

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Pizza Babka Is All Over Instagram Right Now. Bill Clark Is Why.


Hunter Abrams /courtesy Bill Clark.

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A Masterclass in Restaurant Digital Transformation

Speaker: Jay Coldren, Alex Barrow, and Greer Kimsey, Street Sense Team

Behaviorists say it takes 21 days to solidify a habit. 365 days of quarantine later, it's safe to say that our customers will be keeping some quarantine habits. At the center of these habits is the digital world: online ordering, advertising, booking, reviewing, etc. It will become essential for restaurants to create omni-channel experiences for customers, and to market them effectively. Join Jay Coldren and his team in this masterclass to learn the tactics for dominating the digital restaurant sphere.

How to Create an Engaging Web Design for Your Restaurant 

Modern Restaurant Management

As a restaurant owner, you’ve put some serious thought into your interior design, menu development and ambience creation to make your guests feel comfortable and attract more people to visit. But have you thought about your website design?

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How Suggestive Selling Can Boost Business, Plus Tips For Training Your Team


Suggestive selling is a simple yet effective way to boost profits in your business. It’s a way for your employees to connect with your customers, forge customer loyalty, and make a good name for your business — all while bringing in more revenue for your bottom line.

Common Hourly Payroll Mistakes and How to Avoid Them

Hot Schedules

Common Hourly Payroll Mistakes & How to Avoid Them. Learn how payroll processing mistakes can hurt your business. H andling payroll in a hospitality or retail business is a complicated and often thankless task.

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Guy Fieri Is Operating Ghost Kitchens Out of a Handful of Boston Area Bertucci’s


And diners can (predictably) order jalapeño poppers wrapped in bacon, and burgers topped with mac and cheese [link

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Restrictions Into Opportunities: How to Make Your Restaurant Succeed

Speaker: Patrick Cottrell and Joe English

Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, for a webinar on Jan. 26th, and get your restaurant to thrive in face of pandemic restrictions

Why Strong Beverage Programs Matter (Podcast)

Modern Restaurant Management

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses why restaurants need to think about their beverage lineup with Luke Emery, CEO of Tractor Beverage Co.

Restaurant Technology Guys Podcast Ep. 108 – Managing Outdoor Comfort with Technology

Restaurant Technology Guys

Jeremy is joined by Tracy Christmann, Marketing Communications & Digital Director of Somfy and Calvin Gray, VP of Marketing/Business Development of StruXure where they talk about how to use your outdoor space 12 months of the year no matter the weather. StruXure – Case Studies | Stories From Our Clients. The post Restaurant Technology Guys Podcast Ep. 108 – Managing Outdoor Comfort with Technology appeared first on Restaurant Technology Guys.


Culinary Cues

One thing is for sure – we will be back. We don’t know exactly when, or what it might look like, but we will be back.

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You Should Be Drinking Grower Champagne


Grower Champagnes are a little wilder and lot more compelling than your average Champagne If you’re fortunate enough to have a reason to reach for a bottle of Champagne these days — a time when the very thought of celebrating remains complicated by world events — you best make it count.

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Maximize Your Margins Masterclass

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. It takes a lot of perspective and a ton of experience to optimize your net profit from within, so that's where we come in. 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.