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2020 has been quite a learning experience. From social distancing to customers wearing face masks, the COVID-19 pandemic has introduced us to new vocabulary and concepts never heard of in the restaurant industry: businesses had to sell grocery items and toilet paper during the quarantine, specialty menu items had to go due to supply chain issues and some indoor spaces had to be closed off to accommodate new safety measures.
We all know what it means to be a captive audience. Most often, it just means stumbling into your friend’s house only to listen to their child ramble on about their hobbies for a few hours. But if you’re a restaurant, realtor, lawyer, or other local business, there’s a captive audience you could be advertising to right now —and that’s grocery store shoppers.
It all has to do with ventilation, aerosols, and the fact that restaurant workers are stuck in the same air for hours while working indoors Outdoor restaurant dining is perhaps the closest we’ve come to a return to normalcy since the onset of the COVID-19 pandemic: Sidewalk and patio setups offer a familiar service while, if approached responsibly, mitigate risk.
Adults with confirmed COVID-19 were twice as likely to have dined at a restaurant in the 14 days before becoming ill, according to the Centers for Disease Control and Prevention (CDC). That statistic is alarming — both for consumers and the restaurant industry. As the COVID-19 pandemic continues past the six-month mark, people remain wary about dining out.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work. We know about the aching muscles, the throbbing feet, the faltering knees, and the heat – did I mention the heat? But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast.
Did you know that three in four customers will visit a restaurant's website before dining at that restaurant? In an era when enabling online ordering is essential to running a restaurant, having an online presence for your restaurant is critical. However, relying on your restaurant's Facebook page or Instagram just won't cut it. These social networks don't have the capabilities your restaurant needs to become an online business.
Channel 4. Typically a soothing balm, “Bake Off” has oddly made 2020 more chaotic There are things you expect to experience when tuning into a new season of The Great British Bake Off (or as it’s known stateside on Netflix, the Great British Baking Show ): Judge Prue Leith will wear statement glasses and necklaces , host Noel Fielding will wear statement everything , bakers and viewers alike will overestimate the power of a Paul Hollywood handshake, and there will be lingering shots of babbling
Channel 4. Typically a soothing balm, “Bake Off” has oddly made 2020 more chaotic There are things you expect to experience when tuning into a new season of The Great British Bake Off (or as it’s known stateside on Netflix, the Great British Baking Show ): Judge Prue Leith will wear statement glasses and necklaces , host Noel Fielding will wear statement everything , bakers and viewers alike will overestimate the power of a Paul Hollywood handshake, and there will be lingering shots of babbling
Ghost kitchens, you’ve got spirit, but not much soul. Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Ghost kitchens have been critical to enabling take-out meals during the current pandemic and are predicted to be central in restaurant operations moving forward.
Part two of a series that explores how restaurants are surviving and thriving in the COVID-19 pandemic. Read part one here. . With an increased emphasis on safety, evolving local regulations, and heightened customer demand of takeout and delivery, restaurants nationwide have had to make strategic operational changes to help them survive and thrive amidst the COVID-19 pandemic.
Melbourne based dining barriers to meet covid safe requirements (Image via Facebook). Trends for 2022 Re-engaging with Food in a Design Led World. 2021 is going to be, in the parlance of your local footy team, a rebuilding year. So much damage has been done to retail in general and hospitality in particular this year that 2021 is going to be a year to heal, slowly getting back on public transport and getting settled into the Next Normal. 2022, then, is shaping up as a really interesting year.
Instacart users in some states can use their SNAP benefits to pay for groceries at Aldi stores | Instacart. Grocery delivery platform Instacart is launching a pilot program to begin taking food stamps as payment in its app. The program will only be available at Aldi stores and only in a few states, starting with Georgia, then expanding to California, Florida, Illinois, and Pennsylvania.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. In addition, 210,000 businesses have reopened that were once temporarily closed, with a large increase of reopenings in September 2020.
Penny Weiss. Slowly but surely women are making their presence known in the wine industry by assuming important roles from operations management and business development to winemaker and winery owner. Over the last few years I have had the pleasure of meeting many dynamic women in the wine industry from around the world. These women hold positions that range from winemakers and winery owners to operations management, business development, marketing and financial planning.
“Culture” has been a business buzzword for the last decade. Organizational gurus say it should be every business owner and CEO’s #1 priority, claiming that a strong culture can create extraordinary results like improved productivity, lower employee turnover, more sales, and higher profits. But restaurant owners, you may be asking yourself, “What is company culture, and how do I get it?
Choosing coffee beans is about more than just picking something that tastes good. In fact, there’s a lot more to coffee beans than you might think. Making an informed choice, and being able to talk about those choices with your customers, is how you take your coffee to the next level and provide an awesome guest experience every day. To talk us through it, guest contributor Kate MacDonnell writes about the different factors that influence coffee bean taste, price, and sourcing, so you can make t
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
After months-long dining room closures prompted by the COVID-19 pandemic, restaurants gained new life in the summer when most government jurisdictions allowed outdoor patio dining. But as temperatures fall, establishments in colder climates are exploring ways to extend their patio season into the winter. With the possibility that 20 percent of restaurants could permanently close due to the pandemic , owners are looking to an array of alternatives including heaters, blankets, and plastic domes to
2020 has been a difficult year for the hospitality industry, but many restaurants and bars are now discovering that with the implementation of contactless technology they can significantly enhance customer satisfaction and improve their own internal operational processes. In our previous blog, Stay Connected to Restaurant and Bar Customers With Contactless Tech (Part 1) , we looked at some of the main hurdles facing restaurants during the COVID-19 pandemic and how contactless technology can help
Open Road – Metropolitan Hospitality Group – 8 Units – DC Metro Area. While our industry continues to show its resiliency and traverse an unprecedented number of hurdles – there is no question there are more factors impacting our bottom lines than ever before. Regulations, local COVID cases, weather (when so much is dependent on outdoor dining), staff schedules’ with less child-care options, the supply chain – all difficult to control – all with meaningful impacts to our
Even with the perfect ambiance and tasty delights, your bakery business may not flourish until you have invested in a robust bakery management system. Choosing the right bakery POS system is essential for your business to deliver the perfect customer experience. By implementing a robust bakery management software, you can optimize and automate the entire bakery operations and increase the shelf life of your baked delights without having to compromise on the quality.
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
The restaurant industry, along with the rest of Travel and Hospitality have been among the industries most negatively impacted by COVID-19. While various measures have been taken to support restaurant businesses, such as pivoting to off-premise dining and home cooked meal planning, there are still challenges as the core restaurant offering has changed.
Ranking well in search engines is one of the most effective ways of getting more visitors to your website and leads for your business. Since businesses usually do not have the resources to hire an entire staff of trained search engine optimization (SEO) professionals to help them improve the ranking of their website, some might […]. The post 4 Deciding Factors To Help You Choose The Best SEO Agency appeared first on LadyBossBlogger.
Reading Time: 4 minutes. As businesses are gradually reopening in California , restaurants are coming up with reopening marketing strategies to fit a COVID-19 world. Last week we talked about getting your restaurant ready for reopening. Now we’re here to share with you 4 proven marketing tips and techniques to help you keep loyal customers and get some new ones.
Have you ever jumped in to do dishes at your restaurant because your dishwasher decided not to show up that day? Despite doing everything possible to interview and hire the most reliable people, the term “no call, no show” is bound to enter a manager’s vocabulary, and turnover will inevitably haunt their dreams. The Bureau of Labor Statistics estimates an annualized employee turnover rate of 73.8% in hospitality , making it the second highest industry rate next to technology.
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
A great menu or location will bring customers into your restaurant, but stellar customer service is what will keep them coming back. Providing excellent service and a friendly atmosphere will earn you regulars – and those sought after five-star customer reviews. So how do we develop vital customer service? With a thorough and well thought out training plan.
It’s not hard to write a good advertisement – most are so poorly written yours will stand out with just a little care! The secret is to offer real BENEFITS – talk about what applicants want , not just what you want – this is basic Marketing 101, and most operators ignore it. Incude these terms if you can genuinely offer them: Business name – most applicants will Google it or check social media Parking & transport options Day shift, Monday to Friday (if that’s wh
Jeremy and David talk about people, process, technology and how to deploy it effectively. Check out David’s Bio. David Scott Peters is an author, restaurant coach and speaker who teaches restaurant operators how to use his trademark Restaurant Prosperity Formula to cut costs and increase profits. His first book, Restaurant Prosperity Formula: What Successful Restaurateurs Do, teaches the systems and traits to develop to run a profitable restaurant.
3 Reasons Why Some Restaurants Are UP in Sales Over 2019. Yes, the restaurant industry, as a whole, has suffered terribly because of the COVID virus and the subsequent state and federally mandated shutdowns and restrictions on business. State by state, governors have targeted (fairly or not) the hospitality and travel industries with rules and regulations severely restricting business and occupancy levels.
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Mike Whatley, the National Restaurant Association’s vice president of state and local affairs about outdoor dining, prepping for the holiday season and the current state of the restaurant industry. He advocates on behalf of the restaurant industry throughout the country and advises restaurants to get involved on the local level.
Why are pharmacies choosing Bizimply to help manage their businesses? The post Run Staff Better with Bizimply – Mullins Totalhealth Pharmacy Case Study appeared first on Bizimply.
Check out the Restaurant Recovery Resource to keep up to date on the latest innovations and ideas to help your business recover from the crisis. In this episode of The Barron Report, host Paul Barron sits down with Jason Dorsey, an acclaimed keynote speaker and the author of Zconomy. Barron and Dorsey explore the ins and outs of Generation Z, and how this demographic may play a key role in the recovery of businesses across the country.
If you’re a business, you have an audience, and they have a sales cycle. It’s that easy. Understanding how to meet your customer every step of the way and push them towards your product? Now that’s a little harder. . This cycle can be triggered by a few different things, but for most companies, it’s almost always in flux. Imagine 200 customers running out of a different item at the same time.
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
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