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.
7 Shifts
OCTOBER 15, 2020
As the Head of U.S. Operations for 7shifts, I have been based in the New York technology and hospitality space for years (including a leadership role at Yelp for nearly a decade). Never before has our local market experienced such a massive disruption to the restaurant industry as we are experiencing with the Coronavirus pandemic. Every restaurant has been forced to adapt their operations in order to survive and ultimately grow for the future.
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.
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.
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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. .
Modern Restaurant Management
OCTOBER 12, 2020
How to improve customer experience, capitalize on new opportunities, and implement innovative technologies. Even in this challenging time for the industry, restaurants are finding innovative ways to better serve the needs of their customers. They are evolving at breakneck speed to keep up with constantly changing rules and regulations, but still managing to innovate as they go.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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 16, 2020
Akerri /Shutterstock. People didn’t believe COVID would affect our remote community in South Dakota, but my cafe can’t take that chance This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. I was raised in Philip, South Dakota, a small rural community located 80 miles from the nearest big-box shopping center.
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.
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.
Advertiser: Paycor
Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
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.
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
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.
Ken Burgin
OCTOBER 13, 2020
Toyota built its world-class success by watching and controlling every step of the manufacturing process, especially waste. It’s very useful to apply the discipline of manufacturing to hospitality – we make things too! Use Toyota’s classification of 8 different types of waste, and discover new ways to cut costs and improve your bottom line. Over-Production: creating more of a product than is needed.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
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