Restaurant365
OCTOBER 14, 2020
One of the most important yet frequently overlooked parts of a business is the budget. For restaurant owners and operators in particular, in the midst of making the thousands of decisions needed to run a restaurant business, it’s easy to forget about the restaurant budget. There are four stages to your restaurant budget: Plan. Collect data. Evaluate.
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The Restaurant Times
OCTOBER 15, 2020
An active social media presence is a must for all restaurants. It not only provides potential customers an inside look into your restaurant but also helps in building relationships and creating top-of-the-mind recall value. According to an intricated report on the Restaurant Industry & Market Evolution, restaurant operators said that they received 43 percent of online orders via direct channels out of which 22% chose social media channels like Facebook, Instagram for direct ordering.
Modern Restaurant Management
OCTOBER 15, 2020
As consumers expect more convenient ways to get their favorite meals – even more so than ever before amidst the pandemic – adding delivery has enabled restaurants to meet those demands and grow digital sales. In fact, delivery has become mission critical. According to William Blair , delivery is projected to have a 25 percent CAGR over four years, growing from about $25 billion in 2018 to $62 billion in 2022.
Advertiser: Paycor
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.
ChowNow
OCTOBER 14, 2020
Like so many other places, California has been hit hard by the COVID-19 pandemic. One in three restaurants in the state will close down due to the economic fallout, and 76 percent of operators report that they urgently need rent relief. Against this backdrop, it’s important to illuminate the restaurants that are adapting and surviving during the pandemic. .
EATER
OCTOBER 15, 2020
Still struggling to recoup shutdown losses, businesses now must survive the harsh blow of cold weather It happened around Labor Day weekend, the spiritual end of Midwestern summer. School was about to go back in session and those waking up early found that it was no longer sunny and sweltering at 7 a.m. While there were still several weeks left before autumn, there was a creeping cold in the upper Midwest over the holiday weekend, a reminder to everyone that, before you know it, it’ll be time to
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
OCTOBER 16, 2020
This edition of MRM Research Roundup features hot fall flavor trends, pandemic dining habits, National Coffee Day winners and what Gen Z audience wants. What Customers Want. People are dning out, according to a study by The Manifest, a B2B research firm. The contradiction between people’s claimed fear about in-restaurant dining and actions is a likely result of access to outside dining options during the summer months.
Indoor Media
OCTOBER 14, 2020
Did you know that it costs your auto shop five times more to acquire a new customer than to keep an existing one? Financially, it only makes sense to focus on maintaining repeat customers, and one of the best ways to do that is with an auto repair loyalty program. Research shows that 79% of consumers look for deals in loyalty and reward programs before making a purchase.
EATER
OCTOBER 13, 2020
It’s the people that make a place — but these days, human interaction is hard to come by I used to love to travel. I’d wander through new cities for days on end, eating and drinking (but mostly eating) in four-seat izakayas, farm-driven pizzerias, southern seafood halls, and boat noodle cafes, talking to locals and walking for miles. Restaurants have always been my joyous entry point to a place and its people.
Xtra Chef
OCTOBER 14, 2020
A recent study conducted by the National Restaurant Association showed that 60% of restaurant orders occur off-premises —a fancy way to say that the majority of consumers are now enjoying restaurant-prepared meals outside of an actual restaurant. The research was published in October 2019, months before COVID-19 changed the hospitality industry as we know it.
Advertiser: Paycor
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.
Modern Restaurant Management
OCTOBER 12, 2020
To promote safety and efficiency, the restaurant industry is encouraging cashless transactions. But what about those without access to a bank or credit cards? When the coronavirus crisis took hold of the U.S. in mid-March, restaurants were forced to close their doors and shift to offering take-out and delivery services exclusively. In an attempt to mitigate the spread of the virus, many of these businesses said they would, for the time being, no longer be accepting cash.
Indoor Media
OCTOBER 15, 2020
For many, the major drawback of advertising is the cost. Some people believe it will be too expensive to advertise their business, or that their specific audience doesn’t need to be reminded they exist. Neither attitude is going to bring in any business. When you spend money on an ad campaign your objective is always to make more money. Increased visibility means increased sales, and promotions can bring in new customers and increase your regular customer base.
EATER
OCTOBER 15, 2020
This jack-o-lantern better pull that face mask up over its nose. | Photo: DavidCarpio /Shutterstock. From scavenger hunts to hurling candy from your porch, here’s what they had to say Spooky season may have arrived, but thanks to the pandemic, many of Halloween’s most time-honored traditions are off limits this year, from crowded costume parties to screaming in terror inside haunted houses, according to a COVID-19 guide to upcoming holidays from the Centers for Disease Control and Prevention.
Typsy
OCTOBER 12, 2020
Hospitality is a great industry for a flexible lifestyle, but it can also be a place to develop an amazing, fulfilling career. All jobs have their ups and downs, but hospitality management is one of those jobs where you have a chance to make a difference to someone’s life in a real, meaningful way. So if you’re working in hospitality and wondering how you can take the next step for your career, we’re here to guide you through your options.
Speaker: David Worrell, CFO, Author & Speaker
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.
Modern Restaurant Management
OCTOBER 13, 2020
Robert Rosenberg served as chief executive officer of Dunkin Donuts from 1963 until his retirement in 1998, growing it from from 100 shops and $10 million in sales when he first became CEO, to 6500 outlets including Baskin Robbins Ice Cream Shops and nearly $2.5 billion in sales when he retired 35 years later. Among the key takeaways from Rosenberg’s story and in-the-trenches wisdom are: The four primary functions of a leader.
Restaurant Engine
OCTOBER 14, 2020
Tap your local area with creative strategies to increase revenue. You’ve spent time, money, and a lot of effort to get your restaurant off the ground. Every day you go to work hoping and expecting to see more actual diners inside your restaurant excited to sample your menu. But even though you have great food and superb services, the people just aren’t there.
EATER
OCTOBER 13, 2020
Photo by Brian Stukes/Getty Images. The video network, overseen by new editor-in-chief Dawn Davis, will feature DeVonn Francis and Samantha Seneviratne, among many others Following months of negotiations and talent departures, Bon Appétit has announced that it is returning to its popular YouTube channel with new content and a new roster of hosts. The publication, which has both internally and externally been accused of racial discrimination, is advertising a far less white look as it moves into
Sculpture Hospitality
OCTOBER 14, 2020
The COVID-19 pandemic has had a huge impact on every single industry across the world, but none more so than the hospitality sector. In fact, according to The National Restaurant Association , US restaurants are expected to lose some $240 billion by the end of 2020. Since the outbreak of the pandemic at the start of the year, both organizations and customers alike have had to make huge changes to their way of lives.
Advertiser: ZoomInfo
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.
Modern Restaurant Management
OCTOBER 14, 2020
Digital signage screens are everywhere. Big restaurant chains such as McDonalds and Taco Bell use them to display their different menu items next to delicious looking images. But digital signage doesn’t just have to be used to display menu items. You can use it to lay out your menu items in a way that influences your customers to purchase more, increasing the average order value.
The Restaurant Times
OCTOBER 12, 2020
With consumers shifting away from the dining-out trend towards home delivery services, technological growth has paced up in the sector. Food delivery services are currently leading the online marketplace. According to statistics, the online food ordering marketplace’s total revenue is expected to grow at 8.8% until 2024. Food delivery businesses are continuously acquiring a substantial number of new customers each day.
EATER
OCTOBER 16, 2020
Barbara Kalbfleisch /Shutterstock. It’s a long overdue move, but companies like &pizza and Sweetgreen are leading the way in helping workers get to the polls Restaurant employees have a lot at risk this election season. Major issues like healthcare, the economy, immigration, minimum wage, the environment, and the national response to COVID-19, among many others, directly impact the restaurant industry.
Deliverect
OCTOBER 16, 2020
A dark kitchen should be a hardcore production kitchen. That is, if you want to keep your head above water. Let there be no doubt about that. The purpose of a dark kitchen is to produce large quantities of dishes hyper-efficiently, and at a speed that makes F1 pilots dizzy. And with a menu optimized for delivery. In other words: in order to be profitable, there must not be an ounce of fat on your business operations.
Advertiser: Paycor
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.
Modern Restaurant Management
OCTOBER 16, 2020
In the last few months, many restaurants and foodservice brands have had to reevaluate branding and marketing strategies. One crucial point to consider: the impact that font and color choice have are often overlooked, and it shouldn't be. Restaurants especially need to be cognizant of their font and color choices, from the actual logo to the website to the menus.
Crunchtime
OCTOBER 16, 2020
When it comes to a restaurant inventory management system, those old Excel spreadsheets fall short. Your inventory management solution should pick up where your spreadsheets leave off. You want accuracy, control, and scalability.
EATER
OCTOBER 15, 2020
Giedriius /Shutterstock. If you build a winterized outdoor patio, they still might not come As more states are allowing the hospitality business to reopen in varying capacities, restaurants, particularly those in cooler climates, are hastily prepping for a winter al fresco. Heat lamps are selling out and restaurants are attempting to build structures like insulated bubbles, all while encouraging customers to layer up under parkas and blankets.
Sling
OCTOBER 15, 2020
Employers and employees alike often wonder what the difference is between part-time vs. full-time work schedules. And it really is no wonder because a lot depends on the part-time vs. full-time distinction. In this article, the experts at Sling show you how the part-time vs. full-time classification affect everything from schedules and pay to benefits and taxes.
Advertiser: Paycor
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.
Modern Restaurant Management
OCTOBER 13, 2020
Restaurants have shifted their marketing messaging, channels, and more in the pandemic. They have also relied on digital solutions more than ever. In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Nabeel Alamgir, CEO, and Co-Founder of Lunchbox , about how restaurants can own their digital ordering footprint and why it's so important.
Ken Burgin
OCTOBER 14, 2020
People expect a lot from us – fast, friendly, good value, available, and more. That’s why the H-Word can add power to your reputation, and even bring down costs with suppliers. Not magic, but it works – you do it, now all the staff need to get with the same program…hands180. The H-Word stands for Helpful , and it may sound a bit low-key. Like ‘nice’ and ‘tasty’ – not much power in it.
EATER
OCTOBER 14, 2020
Before the coronavirus pandemic ravaged the food and beverage industry, bars were the default backdrops for many people’s lives: first dates, heartbreaks, celebrations, bad days. There was the comforting embrace of bar stools and leather booths, the warm buzz of lively conversation, and soothing banter with bartenders. Even if only for a night, sitting shoulder-to-shoulder with strangers and friends alike was a balm.
Cheetah
OCTOBER 13, 2020
Reading Time: 4 minutes. Increasing average order size at your restaurant is crucial for improving your bottom line. Especially today, with the limit on seating capacity according to the new color coded reopening plan for California restaurants. The average order size is the amount of dollars spent by customers in your restaurant divided by the number of tickets in a given time period.
Speaker: Jennifer Hill
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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