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Tricky_Shark/Shutterstock. The pandemic has forced restaurants to accommodate delivery in order to stay relevant. And there’s no going back now. MORE
Northern Liberties is Philadelphia’s most popular and rapidly developing neighborhood. This neighborhood is full of things do, including great bars to visit. MORE
Your restaurant’s mission statement is a pillar of your identity. It tells the world who you are and what you stand for while helping to guide your decisions as a company. Management MORE
It’s all restaurant owners and operators are talking about: the current staffing challenges in the restaurant industry. Restaurant restrictions are starting to ease, with many places starting to resume full indoor capacity. MORE
Reading Time: 3 minutes. Traditionally, Mother’s Day is the busiest day of the year for restaurants. Last year, COVID-19 kept many families apart, forcing them to miss out on one the most joyous, delicious celebrations of the year. MORE
Crayons are a perfect symbol of the joys of childhood: creating, playing, learning. They’re classic; they’re inexpensive … They are timeless. As basic as they may seem, crayons bring so much to the table for families in restaurants. MORE
While careful labor management has always been an important part of controlling prime costs in the restaurant industry, operators should be looking toward better ways to manage labor costs with competition for labor increasing and a potential minimum wage increase on the horizon. MORE
If you follow a Vegan or Vegetarian lifestyle, it is often difficult to find great restaurants to fit your dietary needs. In Washington, D.C., there are a plethora of great restaurants that offer a large variety of Vegan and Vegetarian options. Some restaurants are entirely plant based! MORE
Northern Liberties is an up-and-coming neighborhood in Philadelphia that has seen a lot of growth over the past few years. With so many new restaurants, bars, and shops popping up all the time, it can be hard to keep track of them all. MORE
The past year ushered in some big, unprecedented changes. For the average person, one of the most visible changes witnessed was the overnight impact on the restaurant industry. With strict government health lockdowns in place, dining out became a thing of the past. MORE
The good news for restaurants is now that many state restrictions are lifted and dining hours are expanding, newly vaccinated patrons are venturing out, and the restaurants who survived are getting slammed with customers. MORE
COVID-19 vaccines are all over the news. There have been lots of different incentives from across the United States to encourage more Americans to become vaccinated. There are reports of free beer, doughnuts, chances to win a new vehicle—all to add a bit of incentive to get the COVID-19 vaccine. MORE
Pedro Fiúza/NurPhoto via Getty Images. Amid reports of a restaurant industry “labor shortage,” employees say all they really want are wages that makes the risk worth it After eight years in the restaurant industry, Estefanía decided she’d had enough. MORE
In the restaurant industry, maintaining good customer relationships is just as important as having a functioning kitchen. But between running a restaurant and managing its finances, restaurant management tends to forget to allocate the time to better understand their customers. MORE
According to Forbes, more than 40% of restaurants struggled to survive during the COVID-19 pandemic crisis. What’s interesting is that G2 research highlights that almost 50 million people in the U.S. will use food apps by the end of 2021. Digital and Tech Transformation. MORE
In a 2019 survey by Restaurant Business , 39% of restaurant operators said they were lagging in tech adoption. Guest experience MORE
So you’ve selected your branding and hit the ground running. You’ve done what you can to build out your social media platforms, and you’re starting to see some serious merchandise sales. MORE
Smart Quick Service Restaurant (QSR) brands have been able to navigate the COVID-19 pandemic by way of nimble and adaptive solutions that prioritize providing exceptional experiences to consumers, a factor that is paramount to the success of many QSRs. MORE
Each year, food waste in the restaurant industry reaches losses that are in the billions. And, while there are multiple points of waste throughout the food supply chain, imagine if it were possible to limit losses due to power outages. MORE
I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My MORE
Facebook is a hugely popular platform for digital advertisers. Estimates suggest it has a 19.6 percent share of all digital adverts in the U.S. This is second only to Google, which has around 37.2 percent of the U.S. market. There are some excellent reasons for Facebook’s popularity. MORE
The American Rescue Plan Act, passed this spring, allocated $28.6 billion to a Restaurant Revitalization Fund (RRF) to help restaurants on the road to recovery. The Small Business Administration (SBA) has recently revealed a sample form and program guide for applicants. MORE
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Randy's Donuts Plans Aggressive Expansion. MORE
Want a unique and fun way to break the ice and build a sense of unity and engagement among your employees? Set aside time to share team-building questions. MORE
A 4-Part Weekly Series by Buyers Edge Platform: Part 3 Increased Focus on Food-Based Margins, Overall Spending and Accounting Operators Continue Reading. First Press May 2021 Accounting Food-Based Margins Inventory Pandemic Restaurants MORE
South Philly is an amazing neighborhood in Philly to explore, eat, and drink. But after a long day, you may find yourself wanting to relax and grab a drink at a local bar. Luckily, this spot has plenty of great restaurants with happy hour specials you can’t miss. MORE
We are so close to the turning point, so close that we can almost taste it. If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. Well, this is what we hope. MORE
It seems like every time you turn the corner, there’s another “award-winning” restaurant. At this point, most restaurants are so heavily decorated, having an award is the bare minimum. Awards can be challenging to procure, and once you have one, it’s not clear what you need to do with it. MORE
For many businesses, salaried employees are the foundation of their workforce. But the consistency and dependability of these types of team members also come with some drawbacks. MORE
By Adrian Johansen, Contributor. The hospitality business has always been difficult, and even more so since COVID-19 wreaked worldwide havoc. Given how tumultuous 2020 was, the last year has necessitated a complete transformation in the way restaurants function. MORE
Patio season is upon us—and it looks a bit different than years’ past. Tables on the sidewalk. Sidewalk structures. For some restaurants, it’s been a lifeline during the pandemic—the only way to make payroll each week. For some, it’s been a way to improve and bolster their business. MORE
The Eat Restaurant
MAY 6, 2021
In the restaurant industry, maintaining good customer relationships is just as important as having a functioning kitchen. But between running a restaurant and managing its finances, restaurant management tends to forget to allocate the time to better understand their customers.
Sante
MAY 2, 2021
A 4-Part Weekly Series by Buyers Edge Platform: Part 3 Increased Focus on Food-Based Margins, Overall Spending and Accounting Operators Continue Reading. First Press May 2021 Accounting Food-Based Margins Inventory Pandemic Restaurants
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Modern Restaurant Management
MAY 6, 2021
The good news for restaurants is now that many state restrictions are lifted and dining hours are expanding, newly vaccinated patrons are venturing out, and the restaurants who survived are getting slammed with customers.
Culinary Cues
MAY 5, 2021
I have been asked to provide potential solutions for a generations long dilemma in the hospitality industry, a dilemma that has resulted in physical, mental, and emotional burnout and even a dependence on drugs and alcohol to serve as a band-aid for the wounds that are formed. “My
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.
7 Shifts
MAY 3, 2021
Patio season is upon us—and it looks a bit different than years’ past. Tables on the sidewalk. Sidewalk structures. For some restaurants, it’s been a lifeline during the pandemic—the only way to make payroll each week. For some, it’s been a way to improve and bolster their business.
Restaurant365
MAY 7, 2021
It’s all restaurant owners and operators are talking about: the current staffing challenges in the restaurant industry. Restaurant restrictions are starting to ease, with many places starting to resume full indoor capacity.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Culinary Cues
MAY 4, 2021
We are so close to the turning point, so close that we can almost taste it. If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. Well, this is what we hope.
Cheetah
MAY 7, 2021
Reading Time: 3 minutes. Traditionally, Mother’s Day is the busiest day of the year for restaurants. Last year, COVID-19 kept many families apart, forcing them to miss out on one the most joyous, delicious celebrations of the year.
App Institute
MAY 2, 2021
Facebook is a hugely popular platform for digital advertisers. Estimates suggest it has a 19.6 percent share of all digital adverts in the U.S. This is second only to Google, which has around 37.2 percent of the U.S. market. There are some excellent reasons for Facebook’s popularity.
Modern Restaurant Management
MAY 4, 2021
While careful labor management has always been an important part of controlling prime costs in the restaurant industry, operators should be looking toward better ways to manage labor costs with competition for labor increasing and a potential minimum wage increase on the horizon.
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.
EATER
MAY 3, 2021
Pedro Fiúza/NurPhoto via Getty Images. Amid reports of a restaurant industry “labor shortage,” employees say all they really want are wages that makes the risk worth it After eight years in the restaurant industry, Estefanía decided she’d had enough.
The Restaurant Group
MAY 3, 2021
According to Forbes, more than 40% of restaurants struggled to survive during the COVID-19 pandemic crisis. What’s interesting is that G2 research highlights that almost 50 million people in the U.S. will use food apps by the end of 2021. Digital and Tech Transformation.
Restaurant Clicks
MAY 5, 2021
South Philly is an amazing neighborhood in Philly to explore, eat, and drink. But after a long day, you may find yourself wanting to relax and grab a drink at a local bar. Luckily, this spot has plenty of great restaurants with happy hour specials you can’t miss.
Modern Restaurant Management
MAY 7, 2021
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Randy's Donuts Plans Aggressive Expansion.
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.
EATER
MAY 5, 2021
Tricky_Shark/Shutterstock. The pandemic has forced restaurants to accommodate delivery in order to stay relevant. And there’s no going back now.
Indoor Media
MAY 3, 2021
So you’ve selected your branding and hit the ground running. You’ve done what you can to build out your social media platforms, and you’re starting to see some serious merchandise sales.
Restaurant Clicks
MAY 6, 2021
If you follow a Vegan or Vegetarian lifestyle, it is often difficult to find great restaurants to fit your dietary needs. In Washington, D.C., there are a plethora of great restaurants that offer a large variety of Vegan and Vegetarian options. Some restaurants are entirely plant based!
Modern Restaurant Management
MAY 3, 2021
Smart Quick Service Restaurant (QSR) brands have been able to navigate the COVID-19 pandemic by way of nimble and adaptive solutions that prioritize providing exceptional experiences to consumers, a factor that is paramount to the success of many QSRs.
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.
The Eat Restaurant
MAY 3, 2021
In a 2019 survey by Restaurant Business , 39% of restaurant operators said they were lagging in tech adoption. Guest experience
Restaurant365
MAY 7, 2021
COVID-19 vaccines are all over the news. There have been lots of different incentives from across the United States to encourage more Americans to become vaccinated. There are reports of free beer, doughnuts, chances to win a new vehicle—all to add a bit of incentive to get the COVID-19 vaccine.
Indoor Media
MAY 6, 2021
It seems like every time you turn the corner, there’s another “award-winning” restaurant. At this point, most restaurants are so heavily decorated, having an award is the bare minimum. Awards can be challenging to procure, and once you have one, it’s not clear what you need to do with it.
Modern Restaurant Management
MAY 5, 2021
Each year, food waste in the restaurant industry reaches losses that are in the billions. And, while there are multiple points of waste throughout the food supply chain, imagine if it were possible to limit losses due to power outages.
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.
Restaurant Clicks
MAY 5, 2021
Northern Liberties is Philadelphia’s most popular and rapidly developing neighborhood. This neighborhood is full of things do, including great bars to visit.
Sling
MAY 7, 2021
For many businesses, salaried employees are the foundation of their workforce. But the consistency and dependability of these types of team members also come with some drawbacks.
The Eat Restaurant
MAY 2, 2021
Your restaurant’s mission statement is a pillar of your identity. It tells the world who you are and what you stand for while helping to guide your decisions as a company. Management
Modern Restaurant Management
MAY 6, 2021
The American Rescue Plan Act, passed this spring, allocated $28.6 billion to a Restaurant Revitalization Fund (RRF) to help restaurants on the road to recovery. The Small Business Administration (SBA) has recently revealed a sample form and program guide for applicants.
Advertisement
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.
Restaurant Clicks
MAY 4, 2021
Northern Liberties is an up-and-coming neighborhood in Philadelphia that has seen a lot of growth over the past few years. With so many new restaurants, bars, and shops popping up all the time, it can be hard to keep track of them all.
Sling
MAY 2, 2021
Want a unique and fun way to break the ice and build a sense of unity and engagement among your employees? Set aside time to share team-building questions.
Next Restaurants
MAY 4, 2021
By Adrian Johansen, Contributor. The hospitality business has always been difficult, and even more so since COVID-19 wreaked worldwide havoc. Given how tumultuous 2020 was, the last year has necessitated a complete transformation in the way restaurants function.
Modern Restaurant Management
MAY 7, 2021
Crayons are a perfect symbol of the joys of childhood: creating, playing, learning. They’re classic; they’re inexpensive … They are timeless. As basic as they may seem, crayons bring so much to the table for families in restaurants.
Advertisement
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.
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