Modern Restaurant Management
OCTOBER 20, 2023
2023 brought new challenges to the table for the restaurant industry, from rising food prices due to inflation to continued disruptions in the supply chain. To attract customers while accommodating tightened budgets, restaurants should consider employing marketing strategies that leverage data-driven insights to tailor messaging according to consumer needs.
Apicbase
OCTOBER 17, 2023
Heidi Stirkkinen, the powerhouse CEO of Kotipizza Group, Finland, unveils the secrets behind managing 280 franchisees and multiple restaurant concepts. The cornerstone of Kotipizza’s success “is our 2000 employees and the franchisees leading them.” Heidi’s Golden Rule: “The profitability of our partners is key. We are committed to being a responsible franchisor.” A Glimpse into Kotipizza’s Empire: Kotipizza: A 305-unit fast-casual chain.
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Restaurant Business
OCTOBER 16, 2023
Working Lunch: The podcast from public affairs firm Align Public Strategies features a discussion on Biden’s “junk fees” proposal and more on the tip credit.
ChowNow
OCTOBER 18, 2023
ChowNow has recently launched our Preferred Partner Program—a handpicked group of industry leaders to help take your restaurant to the next level. This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. Meet our current Partners and see what they have to offer.
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The Eat Restaurant
OCTOBER 17, 2023
Wix vs. Squarespace for restaurants: A comprehensive comparison, covering pricing, design, blogging, e-commerce, and more.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
OCTOBER 18, 2023
Finding employees willing to take on the demanding hard work of a kitchen and retaining those employees has always been a struggle, and it’s time restaurants begin looking at solutions to the problem for the next generation of chefs. This generation, Gen Z, has grown up relentlessly surrounded by technology — whether it's at-school laptops, online gaming, or digital communication, it's here to stay.
Sculpture Hospitality
OCTOBER 17, 2023
Inventory management is a crucial aspect of any business, as it directly impacts profitability and efficiency. One of the most widely used methods for valuing inventory and managing stock is the First-In, First-Out (FIFO) method.
Apicbase
OCTOBER 19, 2023
Slapping on technology isn’t a magic fix. It isn’t the antidote to the challenges of the restaurant industry. In fact, adding new tech can even complicate things more than it simplifies them. Is this an odd statement coming from a tech CEO? Probably, but before you think I’ve lost my mind, allow me to explain. The food service industry is in the midst of digital transformation.
EATER
OCTOBER 18, 2023
Kelly Nam finishes a mugwort maple tiramisu with mugwort tea at New York City’s Joomak Banjum. | Lanna Apisukh These five chefs are pushing pastry forward, making it an especially thrilling time to order dessert Pastry chefs are back. During the pandemic, they were often the first to be cut as restaurants slimmed down operations. This meant that many of the country’s most skilled dessert makers could be found running their own pop-ups and micro-bakeries from home.
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
Culinary Cues
OCTOBER 19, 2023
Think back in personal time. Do you remember when you first discovered how to snap your fingers or whistle? What about that moment when the training wheels came off and you were able to balance and ride your bike independently? Throughout life there were extraordinary moments in time when discovery and learning coincided: driving a car, hitting a baseball, throwing a perfect spiral with a football, standing up on skates, or playing your first song on a guitar or piano.
7 Shifts
OCTOBER 16, 2023
You wouldn’t go to three different grocery stores to make a sandwich, so why do 68% of restaurant operators currently work with at least three different tech vendors to manage their team? Ben Torres at The Menagerie Hospitality Group says it all: “I was overseeing multiple [restaurant] concepts, there were multiple tools being used by multiple concepts, and having to log in and out, back and forth, having to remember all these different passwords, it became so cumbersome—it almost reached the po
Modern Restaurant Management
OCTOBER 16, 2023
The last few years have not been easy for several key industries in the U.S., including restaurants. According to CNN, there are fewer U.S. restaurants today than in 2019 and it is not clear when —if ever — they’re coming back. In 2022, there were about 631,000 restaurants in the United States. That’s roughly 72,000 fewer than in 2019.
Sante
OCTOBER 18, 2023
MINA Group, led by James Beard Award-Winning Chef Michael Mina, is a San Francisco-based restaurant management company specializing in creating Continue Reading
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Food Business
OCTOBER 20, 2023
Third in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update.
Open for Business
OCTOBER 20, 2023
Opening a restaurant is a dream for many aspiring entrepreneurs and food lovers alike, but it’s also a complex venture that requires careful planning and execution. With this guide, we walk you through the key steps to turn your restaurant dream into a successful reality. From budgeting and licensing to crafting the perfect menu, here’s everything you need to know about how to open a restaurant.
Modern Restaurant Management
OCTOBER 17, 2023
October is National Disability Employment Awareness Month (NDEAM), and there’s never been a better time to consider employing people with disabilities in the food service industry. The restaurant and food service industries, like many businesses that rely on hourly employees, are impacted by a significant restaurant labor shortage, low retention rates, and high absenteeism.
ChowNow
OCTOBER 19, 2023
ChowNow has recently launched our Preferred Partner Program—a handpicked group of industry leaders to help take your restaurant to the next level. This program provides ChowNow’s clients with special access and exclusive discounts to unique product integrations and services, from front- to back-of-house, and everywhere in between. Meet our current Partners and see what they have to offer.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Future Food
OCTOBER 19, 2023
Image credit Greenbank Services Club Food and beverage provides Clubs with substantial competitive advantages: Positive Business Case. A well-performing F&B venue can translate into a substantial revenue stream for Clubs. Point of Difference. Hospitality and food & beverage service can be the differentiator that advances a good Club experience to an exceptional one.
Restaurant Business
OCTOBER 20, 2023
As operators continue to deal with labor challenges, speed-scratch ingredients can help save time and labor while making menu expansion easy.
Modern Restaurant Management
OCTOBER 20, 2023
Rebranding is the process of creating a new identity both visually and strategically through a new logo, website, and marketing strategy. Everyone from Burger King, to Chipotle, has rebranded at some point, and it often occurs in reaction to a change within the restaurant, the local area, or the customers. It’s important to start with understanding why you want to rebrand in order to drive the right kind of change.
EATER
OCTOBER 18, 2023
Why not just go to Olive Garden? | John Greim/LightRocket via Getty Images Once shunned by millennials, “uncool” chains are gearing up for a comeback For years, millennials were blamed for the death of the casual chain restaurant. You know the kinds of places I’m talking about — an Applebee’s, a Longhorn Steakhouse, a Chili’s. The pundits insisted that millennials wanted trendier eats, not a basket of chicken wings and a bottomless Long Island Iced Tea, and you know what?
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Wasserstrom
OCTOBER 19, 2023
In an era where sustainability is at the forefront of consumer and business consciousness, Eco-Products stands out as a shining example of a company dedicated to environmental responsibility. Among their impressive range of sustainable products, today, Plantware by Eco-Products takes center stage. How PLA Transforms Into Compostable Utensils Plantware is a line of renewable, compostable […] The post Spotlight on Sustainability: Plantware Cutlery appeared first on The Official Wasserstrom B
Restaurant Business
OCTOBER 20, 2023
After falling into what new CEO Brandon Coleman called a “sea of sameness,” the storied casual-dining brand is betting things like sushi, mocktails and entertainment will help make it relevant again.
Modern Restaurant Management
OCTOBER 19, 2023
It’s hard to escape the continuing boom in restaurant franchises. Quick-serve brands are leading the trend, and not just for restaurants, but for franchises overall. But it’s not just newbies to franchising – or restaurant franchises themselves, for that matter – that need to stay on top of the management intricacies that characterize the business.
EATER
OCTOBER 16, 2023
When in Baltimore, Himalayan House’s momos, thin Nepalese dumplings, are always worth a stop. | Nat Belkov/Eater There’s so much more to the city than crabs and Old Bay This post originally appeared in the October 14, 2023 edition of Eater’s Travel newsletter , a place for Eater’s editors and writers to share their tips for navigating the world’s most delicious destinations.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Bottleneck Management
OCTOBER 17, 2023
How to Stock a Home Bar Whether you’re a mixologist-in-training or just love to entertain guests, having your own bar cart can be fun to have in your home. We’re teaching you how to stock your own bar cart like a pro. Choosing the Perfect Cart The ideal bar cart should offer ample storage space for your bottles, glassware, and bar tools. Consider options that include adjustable shelves, wine racks and glassware holders.
Restaurant Business
OCTOBER 17, 2023
The Texas-based burger chain joins Shake Shack in transitioning to a more planet-friendly vegetable oil alternative developed by Zero Acre Farms, which has Chipotle as a backer.
Culinary Cues
OCTOBER 15, 2023
I admit that sometimes I look around at the state of the world and wonder “what is the possible meaning to what I did for a living as a chef”? With all the pain and suffering, mistrust, and angst, and hate and fighting – is there a real benefit to what cooks do daily in restaurants around the world? Reading the newspaper or watching the endless hours of television talking heads and “breaking news” can be exhausting and demoralizing.
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