Sat.Nov 14, 2020 - Fri.Nov 20, 2020

What Customers Don’t Know About Restaurant Work

Culinary Cues

More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.

How to Reduce and Track Restaurant Food Waste

Xtra Chef

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year.

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How to Support Staff to Give Productive Feedback & Suggestions

Ken Burgin

Your staff have plenty of bright ideas, but do they know the best way to present them? If you want your staff to keep taking a positive interest in your business, you may need to teach them about ‘managing upwards ’.

How to Create and Use a Restaurant Employee Evaluation Form

7 Shifts

Think about the best job you've ever had (hopefully it’s the one you have now!). Perhaps you loved that job because you were good at it, because you clicked with your coworkers, or maybe because your supervisors made you feel appreciated.

Reader Survey 2021 Restaurateur Connection

Can you believe we are in 2021? 2020 was a challenging year for restaurant professionals. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our site, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our site has affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.

CHEFS – FAILURE IS NOT INEVITABLE

Culinary Cues

It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors.

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Tips for Keeping Restaurants Afloat as COVID Cases Spike

Modern Restaurant Management

As the restaurant industry continues to grapple with understanding what the new normal looks like, there may be some hope.

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Boardroom Spirits Releases Seasonal Nocino

Sante

Green Walnut Liqueur Returns for the Season and is Featured in Two New Ready-To-Drink Bottled Cocktails. Boardroom Spirits, the award-winning, sustainable precision craft distiller announces the seasonal release of its annual holiday spirit, Nocino (28% ABV $39.99

10 Recruitment Strategies To Improve Hiring And Attract Top Talent

Sling

Finding the best team members is crucial to the success of your business. That’s why recruitment strategies are essential for attracting top talent.

How the Restaurant Industry Can Tackle the Cold Weather Season

Modern Restaurant Management

In this Q&A, Modern Restaurant Management (MRM) magazine gets advice on from Guy Bloch, CEO at Bringg on how restaurants can prepare for the colder months ahead.

Restaurant Inventory Management All-time Best Practices

Crunchtime

It's as unavoidable as death and taxes: we're talking inventory management. Counting inventory can be a restauranteur's least favorite part of their job - but, it doesn't have to be. There are several ways to make taking inventory a little easier and less painful.

Restrictions into Opportunities: How to Make Your Restaurant Succeed

Speaker: Patrick Cottrell and Joe English

The restaurant industry has changed so dramatically in the pandemic era that it's time to redesign your business strategy. This requires us to take a look at our menus, inventory, staff, and even our seating strategy. Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, and fit your restaurant to thrive in face of pandemic restrictions.

How Main Squeeze Reduced Their Labor by 25% Across 10+ Locations in 9 Months

7 Shifts

Main Squeeze started in 2017 as a single-location juice bar in Louisiana, but serving up healthy and quick smoothies and bowls to their hometown of Lake Charles. We spoke with Jessie Williams, Director of IT, to learn more about the amazing growth of Main Squeeze in the past three years.

11 Essential Techniques for Controlling Restaurant Food Costs

Restaurant365

Your restaurant food cost is pivotal to your business’ financial success. Everything from inventory management to recipe costing plays a role in controlling your cost of goods sold (CoGS).

Five Local SEO Tips to Boost Your Restaurant’s Online Visibility

Modern Restaurant Management

Not too long ago, the restaurant storefront and menu helped to attract customers, but now an online presence is more important than ever. The battle for visibility is no longer in your street presence but in web search results.

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Zareen’s Celebrates 1,000 Orders with Cheetah

Cheetah

Reading Time: 3 minutes. As the 1000th anniversary with one of our favorite customers is approaching, we decided it’s time for a proper introduction! Meet Zareen’s, a Palo Alto restaurant that gives a new kick to the classic Pakistani & Indian cuisine.

Webinar Survey 2021 Restaurateur Connection

Can you believe we are in 2021? 2020 has been a challenging year for restaurant professionals. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our webinars, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our webinars have affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.

Salary Vs. Hourly Pay: The Complete Manager’s Guide

Sling

All businesses must choose to classify their employees according to a salary vs. hourly pay structure. From an operational perspective, the choice can have a dramatic effect on your business’s bottom line.

4 Steps to Choosing the Best Food Delivery Service for Your Restaurant

ChowNow

2020 has put a spotlight on delivery. Dining room closures nationwide due to the COVID-19 pandemic has made delivery a critical part of business operations. Many restaurateurs have been left to evaluate the best food delivery service for their restaurant. .

Touchless Ketchup, Icing on the Frosting and Bobacino

Modern Restaurant Management

In this edition of MRM News Bites, we feature restaurant community support endeavors, new tech and a little holiday fun. Supporting Independents. Ocean Spray Cranberries, Inc.

4 Tips to Help Small Businesses Compete with National Brands

Indoor Media

2020 was one of the most difficult years for small businesses. Countless companies failed to stay afloat, let alone expand, so it might be difficult to think about advertising right now. However, if you are one of the few that made it this far, you’re already ahead of the curve.

Time Clock Rules For Hourly Employees: What Managers Should Know

Sling

Every business needs time clock rules for hourly employees. Without them, your business could be running afoul of the federal government and the team members you depend on to get the job done.

Reduce Your Carbon Footprint with an Eco-Friendly Digital Menu

Evergreen

Thinking about an eco-friendly digital menu for your sustainable restaurant? Learn the environmental benefits of digital menus. Do you want to incorporate sustainable technology and practices into your restaurant? An eco-friendly digital menu could be the solution […].

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Three Fresh Tips for Leveraging PR to Grow

Modern Restaurant Management

Indeed, recent world events have put the kibosh on traditional dining, networking, and events which play a significant role in a company’s business development strategy. Yet, in a crisis like this, there’s one critical thing that should not be forgotten: public relations.

Restaurants and the People Who Work in Them Need a Bailout. Let’s Finally Give Them One.

EATER

Spencer Platt/Getty Images. It’s absurd and infuriating that eight months into this pandemic, we’re still exactly where we started Coronavirus infections are spiking uncontrollably. Hospitals are over capacity.

Restaurant365 Helps Accounting Partner FTR Hospitality Save Millions for Restaurant Clients

Restaurant365

Background. FTR Hospitality is a full-service restaurant consulting, accounting, and technology company, helping multi-unit full service restaurant groups efficiently integrate and streamline support center functions.

Self-Scheduling: Definition, Benefits, And An Example

Sling

Need a flexible way to organize the shifts your team works? Self-scheduling may be the answer. Creating a staff schedule is often one of the most labor-intensive tasks you, as a manager, have to contend with on a regular basis.

For Restaurants, 2021 Budgeting Will Require a Three-Tiered Approach 

Modern Restaurant Management

The high levels of uncertainty surrounding the future of the COVID-19 pandemic highlight the importance for restaurants to rethink their approach to budgeting for 2021.

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Overwhelmed by How to Help the Restaurant Industry? Make a List.

EATER

Budae jjigae at Han Oak in Portland, Oregon | Dina Avila/EPDX. Think of all the places you want to survive and start ordering Supporting restaurants, if you have the financial means, feels more important now than ever before.

How Do Billboards Work?

Indoor Media

At their core, billboards are signs —and signs work. Whether you’re using one to post your company’s daily hours or trying to tell customers what your company does, we all need signage.

7 Best Virtual Team Building Activities Your Remote Team Will Love

Sling

How do you keep your employees’ cooperation, collaboration, and engagement high when everyone is working remotely? Virtual team building activities.

MRM Research Roundup: Mid-November 2020 Edition

Modern Restaurant Management

This edition of MRM Research Roundup features holiday plans and expectations and the move to contactless and digital. State of the Industry.

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GPS Clock-In

Bizimply

Today we are announcing one of Bizimply’s most exciting releases in 2020: the GPS Clock-In feature. The post GPS Clock-In appeared first on Bizimply. Bizimply News Human Resources Operations Management Retail & Hospitality Workforce Management HR

HotSchedules Gets a New Look

Hot Schedules

HotSchedules Gets a New Look. Continues Focus on Hospitality and Retail Success. H otSchedules was created in 1999 to solve one of the hospitality industry’s most complex problems: keeping teams connected.

What Is An Organizational Chart And Why Does Your Business Need One?

Sling

You’ve probably seen an organizational chart that illustrates the relationships between members of your nuclear family and your extended family. But did you know that you can apply the same concept to your business to help it run smoother?

The Formula for Franchise Success

Modern Restaurant Management

Below is an excerpt from Scott Greenberg's The Wealthy Franchisee: Game-Changing Steps to Becoming a Thriving Franchise Superstar (Entrepreneur Press, November 17, 2020). During the months between signing my franchise agreement and opening my store, I continued traveling and giving presentations.

Hospitality Mindset – A sales & service maximiser approach (Part 2)

Future Food

Zoobibi in Hawthorn, Melbourne Image via A chronicle of Gastronomy. Hospitality Mindset - A sales & service maximiser approach (Part 2).