Sat.Aug 28, 2021 - Fri.Sep 03, 2021

7 Must-Know Hospitality Marketing Trends For Business Owners

Sling

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.

The Ultimate Guide to Tequila

EATER

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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What is a Go-to-Market Strategy?

Indoor Media

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.

You Should Close Your Restaurant

Embrace the Suck

*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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The Restaurant Technology Buyer's Checklist

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.

Meet the Team: Migdalia Rodriguez

Bottleneck Management

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.

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Innovative Technology Allowed Emerging Canadian Franchise to Expand Into US

Modern Restaurant Management

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.

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Why Your Restaurant Group Needs a Profitability Strategist

Restaurant365

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?

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How to Write a Restaurant Business Plan (Step by Step Guide with Samples)

The Eat Restaurant

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?

Five Reasons Restaurants Are Upgrading Tech in 2021

Modern Restaurant Management

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.

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Is Your Back Office Sinking Productivity? Stay Afloat by Automating These 5 Admin Tasks

Hot Schedules

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.

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.

How to Count Liquor Inventory in Your Bar: The Complete Guide

Sculpture Hospitality

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

Restaurant Reviews: What Are Your Customers Saying About You?

Black Box Intelligence

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.

The Current Status of the Labor Shortage and What it Takes to Survive

Modern Restaurant Management

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.

Why Is My Business Not Making Money?

Indoor Media

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.

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.

The Future of the Delivery Space | Season 4, Vol. 10: Olo

Foodable

Listen to "The Future of the Delivery Space | Season 4, Vol. 10: Olo" on Spreaker.

Philadelphia Breweries Guide: Where to Drink Craft Beer Around the City

Restaurant Clicks

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.

Unlock Customer Loyalty with Digital CX: Three Ways Restaurants Can Take Action

Modern Restaurant Management

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.

5 Must-Have Restaurant Technologies to Improve Business Performance

Sculpture Hospitality

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

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.

Typical Restaurant Overhead Costs and Expenses

BNG Point of Sale

Typical Restaurant Overhead Costs . Restaurant owners need to know how much things cost so they can be sure their business is profitable.

Pittsburgh Brunch Guide: Where to Go This Weekend

Restaurant Clicks

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?

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Four Things Bar and Restaurant Owners Should Consider in their Coverage 

Modern Restaurant Management

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.)

Technology That Will Build The Future Of Restaurants

The Restaurant Times

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.

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.

A Guide to a Restaurant’s Ideal Profit Margin for Food

BNG Point of Sale

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.

Where to Find Amazing Burgers in Washington DC

Restaurant Clicks

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.

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July/August 2021 Legal Update

Modern Restaurant Management

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.

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How TikTok Has Managed To Stay Away From Toxicity

Lady Boss Blogger

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.

What I Wish I Knew Before Buying A POS System

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.

Average Profit Margin for A Bar and Grill Restaurant

BNG Point of Sale

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%.

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Top Fort Lauderdale Restaurants You Should Plan to Visit this Week

Restaurant Clicks

Going out to eat in Fort Lauderdale is an incomparable experience to almost any other city that I’ve been to.

Using Location-Based Advertising with Text Message Marketing

Modern Restaurant Management

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.

The Best Recipes for Your Labor Day Weekend Party, According to Eater Editors

EATER

Ekaterina Kondratova /Shutterstock.

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.