A Wine Story
SEPTEMBER 21, 2020
Wine Business Trends 2020 - Wine Business Monthly. Man Ordering Wine Online - Wine Business Trends. Highlights from Technology and Financial Webinar. Are you curious about wine business trends 2020? Most of us know that e-commerce is booming in the US wine industry. Some wineries boast record sales, but others struggle. Why? What role does technology play into a winery’s bottom line?
Culinary Cues
FEBRUARY 8, 2020
There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention. A chef may be talented, have a great resume, be noted for his or her pronounced taste in food, and even be established as a person who understands how to earn a profit, but if a chef is unable to pull together a great team of focused cooks, build an environment of professional camaraderie, and determine ways to keep that team int
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Modern Restaurant Management
OCTOBER 8, 2020
The food and restaurant industry has been steadily moving toward greater visualization of menus options. Plain text evolved into beautiful food photography and video boards. The next phase in the advancement of food imagery will be in the application of 3D and Augmented Reality (AR) menus. AR technology enables the customer to use their own smartphone to display immersive 3D models onto a surface in front of them.
Perfect Daily Grind
DECEMBER 21, 2020
In the late 2000s, lifestyle author and the CEO of Bulletproof, Dave Asprey, returned from Tibet after drinking yak butter tea at high altitudes. In the years that followed, he began to promote coffee mixed with butter, which swept the United States and became a favourite among fitness enthusiasts and those on low-carbohydrate, high-fat diets. Consequently, butter coffee became popular in Western coffee consuming markets, specifically the UK and the US.
Speaker: Lissa Bowen - Chief People + Culture Officer, Full Course Executive Director, Full Course Foundation
Employee burnout is a pervasive issue in the fast-paced and demanding restaurant industry, resulting in decreased productivity, high turnover rates, and compromised mental well-being. Effectively addressing this challenge requires a comprehensive approach that combines conventional management techniques, insights from neuroscience, and stress management strategies.
EATER
DECEMBER 21, 2020
David Chang’s new memoir grapples with the white-hot fury that defined most of his career. But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang changed the way America eats. In 2004, Momofuku Noodle Bar, a ramen joint in NYC’s East Village, ushered in a style of restaurant that’s now recognizable everywhere: food that emphasized “what cooks really wanted to eat” with little regard for existing conventions; unabashed loudness; and a
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
The Salt
MAY 22, 2020
The charitable organizations called food banks are getting a lot of attention and donations right now. But they aren't nearly as important or effective as SNAP, formerly known as food stamps. (Image credit: Frederic J.
The Restaurant Manifesto
NOVEMBER 1, 2020
Chefs are speaking out with a greater sense of urgency and we should listen. The post The Age of the Politically Agnostic Chef is Over appeared first on THE RESTAURANT MANIFESTO.
Gastro Gays
MARCH 29, 2020
In these testing times, panic buying won’t solve anything, neither will us all running to supermarkets. We need social/physical distance and to stay at home and away from other people as much as physically possible… The post COVID-19 Irish Food Delivery Services [MEGAPOST] appeared first on GastroGays.
Foodable
NOVEMBER 10, 2020
In the latest episode of the Taste Kitchen ’s Good Food lab series, Brittany Cascone chats with Josh Tetrick, the chief executive officer and co-founder of Eat Just, Inc. Cascone and Tetrick sample and discuss the plant-based company’s pourable and folded JUST Egg varieties. Founded in 2011, Eat Just, Inc. is committed to providing low-cost plant-based egg products that do not compromise on taste, texture, or quality.
Advertiser: Paycor
Discover the power of AI in recruitment with Paycor’s complete guide. Learn how to streamline your hiring process, increase interview pipeline, uncover candidates other tools miss, and save time. Get ready to revolutionize your talent acquisition strategy today!
Restaurateur Connection Submitted Articles
OCTOBER 12, 2020
A Wine Story
JULY 27, 2020
7 Sensational Secrets to Loving Italian Grape Varieties. Italian Grape Varieties Love Italian wine? Curious about Italian grape varieties? You probably already know Italian grape varieties like the white wine Pinot Grigio and the red wine Sangiovese. Experts count over 1000 Italian grape varieties in Italy. (You can read about them here). Many of these Italian grape varieties come from Italian regions unfamiliar to most Americans.
Modern Restaurant Management
SEPTEMBER 24, 2020
Off-premise dining was already on-trend in the restaurant industry well before COVID-19. According to Morgan Stanley estimates, online delivery is set to grow from $260 billion in 2017 to $325 billion in 2020 – and possibly $470 billion by 2025. But now there’s something coming on stronger than even delivery: takeout. Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to th
Modern Restaurant Management
SEPTEMBER 16, 2020
Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Here are their insights. Tony Abate, Vice President and Chief Technical Officer at AtmosAir Solutions. Customers are going to be hesitant to dine indoors. They’ve heard from the experts that Covid spreads through the air.
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Artificial Intelligence continues to dominate conversations around technology. The transformative potential for this technology is massive. Virtually no industry is siloed from the possibilities of artificial intelligence, including restaurants. All new technologies come with a degree of uncertainty. Considering AI’s disruptive potential, many in the restaurant industry have feelings ranging from curiosity to concern regarding what these advancements might mean for the workers powering restauran
Modern Restaurant Management
SEPTEMBER 23, 2020
Since the start of the pandemic, restaurants across the country have been on a rollercoaster ride. Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. While some had well established services already in place, others have had to start from nothing to provide these capabilities. Here are five tips for planning for the future to provide the best service: Understand Your Customers.
Modern Restaurant Management
DECEMBER 31, 2020
According to a recent study , 44 percent of Americans use food delivery services, and the entire country spends over $100 billion on food delivery in a year. Offering delivery can, without a doubt, lead to more sales for your restaurant. For restaurants who are not able to employ their own delivery drivers, third-party delivery services like Grubhub, Uber Eats and EatStreet handle the delivery.
Modern Restaurant Management
MAY 20, 2020
To say that the current COVID-19 crisis represents a major change to the way we live our lives is, at this point, probably a bit of an understatement. This is especially true in terms of how we do business, as the pandemic is already having a negative impact on restaurants in particular across the board. A lot of restaurants have seen sales decrease by as much as 70 percent in a lot of cases, with no end to the current situation in sight.
Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part one, click here. Nick Kenner, Founder & CEO, Just Salad. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world.
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Running a restaurant is hard work, so it can be discouraging when you see how little of that work shows up in your bottom line. In our white paper “Maximizing Profits,” we show how you can improve your restaurant profit margins by implementing flexible technology. Because hard work can’t cut the fees from third-party delivery apps or get orders in and out of the kitchen to your guests faster.
Modern Restaurant Management
MARCH 16, 2020
Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The National Restaurant Association has provided a list of best practices to ensure business continuity.
Modern Restaurant Management
SEPTEMBER 1, 2020
Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. According to a recent study by Mastercard , “79 percent of respondents worldwide say they are now using contactless payments, citing safety and cleanliness as key drivers.” In fact, Mastercard est
Modern Restaurant Management
JANUARY 21, 2020
We get it, you’re busy. The idea of using social media marketing to attract customers, all the while managing inventory and payroll, can be exhausting. But millennials and Gen-Z are quickly becoming the largest generation, overtaking baby boomers in 2019. And one thing we know about those 35 and younger – they love social media. Checking into restaurants, tagging beautiful platings, and sharing their experiences with friends and family.
Modern Restaurant Management
NOVEMBER 24, 2020
With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Restaurant owners are being forced to find a way to make it through winter with vastly reduced revenue, and many operators are scrambling to reallocate budgets and manage staffing to survive COVID-19.
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Technology is transforming the way restaurant operators work. Advanced analytics and forecasting. automated procurement. you name it, tech companies (like Apicbase) are already working on it. The digital transformation of restaurants and food service businesses represents major advances for the industry, especially when the driving force becomes AI.
Modern Restaurant Management
DECEMBER 30, 2020
We have watched as the pandemic has gutted the economy, altered consumer behavior, and destroyed longstanding businesses essentially overnight. While some industries have thrived, the hospitality industry has been one of the hardest hit. With continued restrictions being imposed across the country as cases surge, making it through to the other side is hardly guaranteed.
Modern Restaurant Management
DECEMBER 10, 2020
As restaurants work to navigate through the seismic economic impact of the coronavirus, connecting with and engaging customers is more important than ever for driving revenue and weathering the crisis. Digital marketing is a key ingredient that can help restauranteurs connect with customers to achieve both. Digital marketing strategies can be a force multiplier for bringing back loyal restaurant customers, attracting new customers and increasing brand awareness.
Modern Restaurant Management
AUGUST 31, 2020
COVID-19 has indelibly changed every aspect of our lives. Its influence has created challenges, restructured social settings, and redefined meanings of common words and phrases. The terms "organic" and "clean," for example, have a new, heightened relevance with consumers in a post-COVID-19 environment with their hyper-focus on strengthening immune systems and preparing bodies for any potential interaction with the virus.
Modern Restaurant Management
JULY 2, 2020
As restaurants around the country start to re-open for on-premises dining in some capacity, there are a lot of lessons to be learned from the experience of the past few months. Whether they closed entirely or adapted their business model to some other form such as delivery or curbside pickup, restaurants have had to rely more heavily on wireless technologies.
Speaker: Hillary Holmes - SpotOn Operator in Residence; Troy Hooper - CEO, Kiwi Restaurant Partners; Jason Berkowitz - Founder and CEO of ARROW UP Training
Running a restaurant is hard work, so it can be discouraging when you see how little of that work shows up in your bottom line. The most efficient way to improve your restaurant's profit margins is to implement flexible technology. Hard work can’t cut the fees from third-party delivery apps or get orders in and out of the kitchen faster, but technology can!
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