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Whether you’re meandering the streets of Pittsburgh as a tourist or enjoying a Sunday afternoon walk, what better way to power your urban jaunt than with a delicious brunch under your belt? MORE
The restaurant industry has changed dramatically over the past two years, with technology playing a significant role. Restaurateurs today are more interested in building a sustainable business that will last beyond the blips and continue to thrive in challenging situations. MORE
Overtime, clocking in, rounding hours, and local regulations can make restaurant payroll a nightmare. Labor is one of the largest expenses in the industry, and mistakes can irreparably damage a restaurant's reputation and bottom line. MORE
While U.S. foodservice brands frequently expand into Canada, the reverse is less common. The simple reason is: technology. Many Canadian restaurant brands hit an immediate wall when they attempt to adapt to the United States’ tech-forward approach to operations. MORE
For a city that is as passionate about its cheesesteaks, as they are their football team, it should be no surprise that Philadelphia has one of the country’s most vibrant and exciting craft brewery scenes. MORE
At first glance, hospital marketing (or HM for short) may seem like a job reserved for hotels and resorts. In reality, hospitality marketing is essential for the success of all businesses that provide goods and services to the general public. MORE
Although social media ushered in new ways of connecting people, it also fosters some toxic behavior. Applications like Instagram, Snapchat, and even VSCO portray perfect lifestyles and put undue pressure on today’s youth. MORE
Going out to eat in Fort Lauderdale is an incomparable experience to almost any other city that I’ve been to. MORE
In Washington, D.C., you can often find restaurants proclaiming that they have the best burgers in the District. This comes as no surprise, as it is considered one of the favorite foods in our country, not just limited to enjoying at cookouts for long holiday weekends. MORE
A lot has changed in the hospitality industry within the past couple of years. The most successful restaurants are those that have been able to adapt to changing customer expectations and ever-evolving back-of-house processes MORE
A Guide to a Restaurant’s Ideal Profit Margin for Food . Ideal Profit Margin for Food . The food business is notoriously tough. It is difficult to make a profit when you are trying to satisfy your customers with high-quality ingredients while at the same time not overcharging. MORE
Businesses have long searched for ways to optimize communications to specifically target people in close proximity with advertisements. It’s why marketers will spend up to $38.7 billion on location-based marketing in 2022. Eighty-four percent already use this type of marketing because it works. MORE
After the rollercoaster of the last year and a half, the restaurant industry is moving forward with making upgrades they put off because of the disruption COVID-19 created. MORE
As the nation rebounds from the massive COVID shutdowns that forced huge portions of our workforce into a period of hibernation, it might come as a surprise to some that supply chain shortages and service delays continue to loom, even after most economies have fully opened back up. MORE
*The following is an excerpt from my new book: Your Restaurant Culture Sucks coming out in September 2021. You should close your restaurant.". I can’t believe the words just came out of my mouth. There was a very long silence on the other end of the Zoom call. MORE
Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. The restaurant industry moves at a fast pace, filled with data that changes by the day. Are you able to step back and look at the bigger picture? MORE
Is Your Back Office Sinking Productivity? Stay Afloat by Automating These 5 Admin Tasks. B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. Here’s how to throw your best steward a life jacket. MORE
General Manager: Migdalia ‘Miggy’ Rodriguez. Migdalia ‘Miggy’ Rodriguez’s career with Bottleneck Management began in 2016 as a server at Old Town Pour House in Chicago and after only four years she was promoted to General Manager. MORE
Restaurant reviews hold a tremendous amount of sway for consumers. Word-of-mouth is some of the best marketing you can get, and there’s a direct correlation between high ratings and profitability. MORE
Your accounting period is coming to a close and it’s time to conduct your dreaded liquor inventory count. At best it’s incredibly boring, at its worst it’s time-consuming and expensive. Bar Management Bar Inventory MORE
There’s no doubt the coronavirus pandemic wreaked havoc on the restaurant industry, making the past fifteen months a never-ending uphill battle. Amid the chaos of mandatory lockdowns and wavering safety regulations, only the most adaptable were able to stay afloat. MORE
Average Profit Margin for A Bar and Grill Restaurant. Average Profit Margin for A Bar and Grill . The average profit margin for a bar and grill restaurant is about 3%-5%. MORE
Ekaterina Kondratova /Shutterstock. MORE
Let’s face it — owning a business is rarely easy. Your employees can often clock out, go home for the day, and do whatever it is they do with their lives. But, unfortunately, you may not have that luxury. MORE
Listen to "The Future of the Delivery Space | Season 4, Vol. 10: Olo" on Spreaker. MORE
Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Legislation. MORE
Have you decided to open a restaurant? Has it been something you've thought of doing for years and are finally in a position to make it happen? MORE
With the laundry list of everything bar and restaurant owners need to handle on a daily basis, proper insurance coverage should be top priority. But don’t worry, this needn’t be an everyday task.) MORE
Typical Restaurant Overhead Costs . Restaurant owners need to know how much things cost so they can be sure their business is profitable. MORE
Are you a silver, reposado, or an añejo kind of drinker? Tequila is unique in its versatility. Open-air fermented blancos can have the wild essences of mezcal, while extra añejos are smooth and as pleasing as sweet, woody XO cognacs. MORE
The world of marketing is full of lingo and jargon , including acronyms like B2C and phrases like user-generated content. For the uninitiated, it can be a little bit confusing. MORE
Sling
AUGUST 30, 2021
At first glance, hospital marketing (or HM for short) may seem like a job reserved for hotels and resorts. In reality, hospitality marketing is essential for the success of all businesses that provide goods and services to the general public.
EATER
AUGUST 31, 2021
Are you a silver, reposado, or an añejo kind of drinker? Tequila is unique in its versatility. Open-air fermented blancos can have the wild essences of mezcal, while extra añejos are smooth and as pleasing as sweet, woody XO cognacs.
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Indoor Media
AUGUST 30, 2021
The world of marketing is full of lingo and jargon , including acronyms like B2C and phrases like user-generated content. For the uninitiated, it can be a little bit confusing.
Embrace the Suck
SEPTEMBER 1, 2021
*The following is an excerpt from my new book: Your Restaurant Culture Sucks coming out in September 2021. You should close your restaurant.". I can’t believe the words just came out of my mouth. There was a very long silence on the other end of the Zoom call.
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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.
Bottleneck Management
SEPTEMBER 2, 2021
General Manager: Migdalia ‘Miggy’ Rodriguez. Migdalia ‘Miggy’ Rodriguez’s career with Bottleneck Management began in 2016 as a server at Old Town Pour House in Chicago and after only four years she was promoted to General Manager.
Modern Restaurant Management
AUGUST 30, 2021
While U.S. foodservice brands frequently expand into Canada, the reverse is less common. The simple reason is: technology. Many Canadian restaurant brands hit an immediate wall when they attempt to adapt to the United States’ tech-forward approach to operations.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Restaurant365
SEPTEMBER 3, 2021
Restaurant owners, operators, and managers are constantly faced with decisions about accounting, operations, inventory, customer service, and staffing. The restaurant industry moves at a fast pace, filled with data that changes by the day. Are you able to step back and look at the bigger picture?
The Eat Restaurant
AUGUST 30, 2021
Have you decided to open a restaurant? Has it been something you've thought of doing for years and are finally in a position to make it happen?
Modern Restaurant Management
SEPTEMBER 1, 2021
After the rollercoaster of the last year and a half, the restaurant industry is moving forward with making upgrades they put off because of the disruption COVID-19 created.
Hot Schedules
SEPTEMBER 3, 2021
Is Your Back Office Sinking Productivity? Stay Afloat by Automating These 5 Admin Tasks. B etween payroll, inventory, reporting, and more, it’s easy for a manager to get trapped in the back office, sinking under paperwork. Here’s how to throw your best steward a life jacket.
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.
Sculpture Hospitality
SEPTEMBER 2, 2021
Your accounting period is coming to a close and it’s time to conduct your dreaded liquor inventory count. At best it’s incredibly boring, at its worst it’s time-consuming and expensive. Bar Management Bar Inventory
Black Box Intelligence
AUGUST 31, 2021
Restaurant reviews hold a tremendous amount of sway for consumers. Word-of-mouth is some of the best marketing you can get, and there’s a direct correlation between high ratings and profitability.
Modern Restaurant Management
SEPTEMBER 2, 2021
As the nation rebounds from the massive COVID shutdowns that forced huge portions of our workforce into a period of hibernation, it might come as a surprise to some that supply chain shortages and service delays continue to loom, even after most economies have fully opened back up.
Indoor Media
SEPTEMBER 2, 2021
Let’s face it — owning a business is rarely easy. Your employees can often clock out, go home for the day, and do whatever it is they do with their lives. But, unfortunately, you may not have that luxury.
Advertisement
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.
Foodable
AUGUST 31, 2021
Listen to "The Future of the Delivery Space | Season 4, Vol. 10: Olo" on Spreaker.
Restaurant Clicks
AUGUST 31, 2021
For a city that is as passionate about its cheesesteaks, as they are their football team, it should be no surprise that Philadelphia has one of the country’s most vibrant and exciting craft brewery scenes.
Modern Restaurant Management
AUGUST 31, 2021
There’s no doubt the coronavirus pandemic wreaked havoc on the restaurant industry, making the past fifteen months a never-ending uphill battle. Amid the chaos of mandatory lockdowns and wavering safety regulations, only the most adaptable were able to stay afloat.
Sculpture Hospitality
AUGUST 31, 2021
A lot has changed in the hospitality industry within the past couple of years. The most successful restaurants are those that have been able to adapt to changing customer expectations and ever-evolving back-of-house processes
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.
BNG Point of Sale
SEPTEMBER 2, 2021
Typical Restaurant Overhead Costs . Restaurant owners need to know how much things cost so they can be sure their business is profitable.
Restaurant Clicks
SEPTEMBER 3, 2021
Whether you’re meandering the streets of Pittsburgh as a tourist or enjoying a Sunday afternoon walk, what better way to power your urban jaunt than with a delicious brunch under your belt?
Modern Restaurant Management
AUGUST 31, 2021
With the laundry list of everything bar and restaurant owners need to handle on a daily basis, proper insurance coverage should be top priority. But don’t worry, this needn’t be an everyday task.)
The Restaurant Times
SEPTEMBER 1, 2021
The restaurant industry has changed dramatically over the past two years, with technology playing a significant role. Restaurateurs today are more interested in building a sustainable business that will last beyond the blips and continue to thrive in challenging situations.
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.
BNG Point of Sale
SEPTEMBER 2, 2021
A Guide to a Restaurant’s Ideal Profit Margin for Food . Ideal Profit Margin for Food . The food business is notoriously tough. It is difficult to make a profit when you are trying to satisfy your customers with high-quality ingredients while at the same time not overcharging.
Restaurant Clicks
AUGUST 30, 2021
In Washington, D.C., you can often find restaurants proclaiming that they have the best burgers in the District. This comes as no surprise, as it is considered one of the favorite foods in our country, not just limited to enjoying at cookouts for long holiday weekends.
Modern Restaurant Management
SEPTEMBER 1, 2021
Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Legislation.
Lady Boss Blogger
AUGUST 30, 2021
Although social media ushered in new ways of connecting people, it also fosters some toxic behavior. Applications like Instagram, Snapchat, and even VSCO portray perfect lifestyles and put undue pressure on today’s youth.
Advertisement
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.
BNG Point of Sale
SEPTEMBER 2, 2021
Average Profit Margin for A Bar and Grill Restaurant. Average Profit Margin for A Bar and Grill . The average profit margin for a bar and grill restaurant is about 3%-5%.
Restaurant Clicks
SEPTEMBER 1, 2021
Going out to eat in Fort Lauderdale is an incomparable experience to almost any other city that I’ve been to.
Modern Restaurant Management
SEPTEMBER 3, 2021
Businesses have long searched for ways to optimize communications to specifically target people in close proximity with advertisements. It’s why marketers will spend up to $38.7 billion on location-based marketing in 2022. Eighty-four percent already use this type of marketing because it works.
EATER
SEPTEMBER 2, 2021
Ekaterina Kondratova /Shutterstock.
Advertisement
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.
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