Hot Schedules

JULY 8, 2021

U sing spreadsheets for hospitality inventory management is inaccurate, inefficient, and unwise. Learn how poor inventory management could be making operators crazy and hurting your business. You’d be hard-pressed to find an operator who actually likes taking inventory. Increased food waste. b3lineicon|b3icon-knowledge|?

Inventory 127

Inventory Management Management Food Supply 127

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Source: Future Food. Source: www.food-management.com.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Modern Restaurant Management

DECEMBER 16, 2021

Additionally, as a result of the ongoing labor shortage, we anticipate more automated chatbots to support on-site team members and help streamline their work as well as operators looking for locations with smaller dine-in square footage in favor of adding more drive-thru lanes. Clinton Anderson, CEO, Fourth Enterprises.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. Ben Johnston is the Chief Operating Officer of Kapitus. To do this, restaurants will either need to use lower cost food items or raise menu prices.

Pricing 196

Pricing Food Supply Seasonal Menu Menu 196

Future Food

MAY 5, 2020

Hospitality in Australia Emerging from under the Pandemic Restrictions Staying positive, finding the silver lining & planning for the ‘next normal’. Image via Frameweb. Charlie Carrington pivoted to delivery home meal box but tied in video master class.

Hospitality 88

Hospitality Point of Sale Customer Service Customer Experience 88

Modern Restaurant Management

MARCH 10, 2022

The impacts of COVID have been heavily felt by those in the restaurant and hospitality sector. The most significant impact of the pandemic on restaurants has been the loss of revenue and business interruptions during shutdowns due to supply chain challenges and worker / capacity restrictions.

Insurance 175

Insurance Food Safety Employee Relations Front of House 175

Touch Bistro

JUNE 22, 2021

If you’re looking to reduce operating costs at your restaurant, you’re not alone. So why is reducing operational costs so important? Well, according to the basics of profit margins , if you reduce your restaurant operating expenses, you can increase profit margins without the risk of scaring customers away with increased prices.

Operations 52

Operations Food Supply Inventory Employee Relations 52

Modern Restaurant Management

DECEMBER 21, 2022

In terms of trends, it is clear that in 2023 technology will continue to shape and enhance the restaurant industry and we will see operators adopting new technologies to create an even more seamless and frictionless experience for guests, while still maintaining unique and engaging dining experiences.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Hot Schedules

MARCH 4, 2021

The year 2020 certainly put the hospitality industry to the test. There were encouraging success stories in every segment, from ghost kitchens to virtual concepts to retail offerings, including full service and hotel food & beverage. Labor continues to be the most pressing pain point for operators today. Related Posts.

Webinar 134

Webinar Employee Relations Point of Sale Demo 134

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. and Canada.

Food Safety 234

Food Safety Kitchen Safety Small Business Employee Relations 234

Apicbase

NOVEMBER 4, 2022

The hospitality industry, like any industry, benefits from digitisation and automation. Apicbase partner Yollty , a loyalty software based in Luxembourg, takes a closer look at the critical areas of digital transformation in hospitality. Digitization of workflows increased especially due to the Covid-19 pandemic.

Loyalty Program 52

Loyalty Program Hospitality Point of Sale Allergens 52

Hot Schedules

NOVEMBER 3, 2021

Leading up to this, its pivotal that operators navigate global supply chain disruptions to continue enticing potential diners with a killer offering. With the very food and beverages your restaurant relies upon to operate no longer assured, knowing who to trust and what to expect over the coming months becomes essential.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. Almost more than any other sector, we’ve seen this in the restaurant and hospitality industry.

Back of House 197

Back of House Customer Experience Front of House Customer Service 197

Modern Restaurant Management

MARCH 15, 2021

If your would-be franchisee is unable to get a feel for your concept — or sees that your employees are disengaged and unenthused — they’ll likely look elsewhere for a brand that they know without a doubt will strongly resonate with them. Know Your Ideal Franchisee. Take the Time to Understand Your Market.

Franchise 208

Franchise Franchising Employee Relations Fast Casual 208

Apicbase

AUGUST 19, 2022

Every article about technology for the hospitality industry seems to start with a similar statement. It goes something like: ‘advanced software rapidly pushes hotels in a revolutionary new direction’, followed by long lists of solutions with headings such as: ‘Best systems for the hospitality industry [implement today!].’. We disagree.

Hotels 52

Hotels Technology Hospitality Back of House 52

Modern Restaurant Management

MARCH 10, 2020

In response to Coronavirus concerns: Danny Meyer tweeted that The Modern would be closed for a day and every inch sanitized after a guest tested positive for COVID-19, despite being told by the NYS Health Commissioner says no risk of transmission; “Team & guests come first,” the hospitality leader concluded. Eat healthier.”

Kitchen Safety 206

Kitchen Safety Food Safety Cash Management Food Supply 206

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Investing in retention will help battle the high employee turnover rate plaguing the restaurant industry right now. This sparked a lively debate around the efficacy of mandatory service fees.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Investing in retention will help battle the high employee turnover rate plaguing the restaurant industry right now. This sparked a lively debate around the efficacy of mandatory service fees.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Clover - Restaurants

MAY 3, 2024

According to the Centers for Disease Control and Prevention (CDC), there are an estimated 48 million people who get sick from foodborne illness each year, with 128,000 requiring hospitalization. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

MBB Hospitality

APRIL 14, 2023

Your budget should cover the costs tied to research, inventory supplies, licensing fees, staff wages, and the usual overhead costs. You want to consider planning the standard operating procedures. You’ll need to find out how to acquire food service permits and liquor licenses (assuming you plan on serving alcohol).

License 52

License Food Supply Insurance Small Business 52

Modern Restaurant Management

JUNE 16, 2020

Taking this personalized approach helped many quickly adapt and modify operations using problem-solving skills tailored to the unique conditions of their individual markets. Sarah Yee, who owns an L&L franchise in San Antonio, Texas, kept all 16 of her employees working their regular hours while growing her existing customer base.

Franchise 147

Franchise Franchising Leadership Food Safety 147

Hot Schedules

MARCH 26, 2020

As operators deal with unprecedented challenges, we are heartened by all of their creative efforts to generate revenue while serving local communities. The news is full of inspiring stories of operators making the best of a bad situation. Other operators are donating excess inventory , helping serve their community where they can.

Inventory 97

Inventory Management Management Social Media 97

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. According to this year's survey, restaurant operators' early investment in delivery and mobile ordering has paid off in a big way. Investment in delivery and mobile ordering pays off.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Modern Restaurant Management

DECEMBER 28, 2020

Contactless ordering at the table, virtual host stands, and online staff wellness checks have all become standard operating procedures for us now. The younger generations don’t just want great food, they expect memorable experiences. Now brands are trying to balance speed to market and operational readiness.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

DECEMBER 21, 2020

Keeping our guests and team members safe remains our top priority and is the highest form of hospitality in these times. Keeping our guests and team members safe remains our top priority and is the highest form of hospitality in these times. We’ve found our guests really appreciate and need that experience now more than ever.

2020 197

2020 Kitchen Safety Food Safety Loyalty Program 197

EATER

AUGUST 3, 2020

More than 43,000 meatpacking and food processing workers have tested positive for COVID-19 this year This story was originally published on Civil Eats. “A That’s how a decade-long employee for Tyson Foods, Inc. A nightmare.”. in northwest Arkansas describes working for the meat processor during the COVID-19 pandemic.

Food 109

Food Kitchen Safety Front of House Food Safety 109

Modern Restaurant Management

DECEMBER 3, 2020

The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet. Fuzzy’s Taco Shop named Jessica Wescott as Chief Operating Officer, in addition to her role as Chief Financial Officer.

Franchise 165

Franchise Franchising Catering Online Ordering 165

Modern Restaurant Management

MARCH 24, 2020

Brands, Mount Franklin Foods, US Foods, Melt Shop, FoodMaven, Nathan's Famous, Island's Fine Burgers & Drinks, Checkers & Rally’s, Lineage Logistics and Minnow. Bacardi employees and contractors also received the free product as the health and safety of people is always top of mind for the family-owned company.

Food Supply 101

Food Supply Kitchen Safety Cash Management Food Safety 101

Foodable

APRIL 23, 2020

Listen to "New Means of Operating Amid Coronavirus Part 3: Vromo" on Spreaker. Vromo is a hospitality-centric platform that focuses on supplying full delivery and customer engagement into restaurants, allowing brands to have a more efficient and cost effective operation, while maintaining their brand engagements with customers.

Food Safety 52

Food Safety Food Hospitality Employee Relations 52

Aaron Allen & Associates

MAY 26, 2021

The violent swings in demand and supply have devastated some businesses (restaurants led the U.S. While many only think “restaurants” when thinking “foodservice,” we look at the entire global food ecosystem of $14.6T. And operators are often (understandably) overwhelmed and services available.

Food Supply 59

Food Supply Food Safety Equipment Supplies 59

The Restaurant Group

JANUARY 27, 2020

In fact, seven of the top twenty trends listed by the chefs related in some way to sustainable and environmentally sound practices. For the survey, the NRA questioned 500 operators and 1000 consumers to find out what efforts are being made toward sustainable practice, and which are of primary concern to diners.

Sustainability 88

Sustainability Recycling Compost Waste 88

Modern Restaurant Management

JULY 30, 2021

It’s one more way we can show how much we care about our employees. “We’re thrilled to partner with the KFC Foundation to provide KFC restaurant employees with the tools they need to quickly build emergency savings funds and establish long-term saving habits,” said Leigh Phillips, President and CEO, SaverLife.

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

Modern Restaurant Management

AUGUST 17, 2020

Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study. Americans preferred to pick-up their food (38 percent US vs. 22 percent UK), while the UK preferred home-delivery (57 percent UK vs. 33 percent US). COVID-19 Consumer Dining Trends.

2020 197

2020 Loyalty Program Mobile Ordering Fast Casual 197

Harbor Touch

APRIL 17, 2018

The city and state where you operate your restaurant could have different sales tax requirements, and if you own multiple locations, it is even more important to be up to date on the different requirements. If employees receive benefits and compensation, they must be provided for work that employees perform. Employee Meals.

Employee Relations 97

Employee Relations Insurance Point of Sale Cash Management 97

Modern Restaurant Management

AUGUST 14, 2020

Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet. Virtual kitchens handle food delivery and have additional staff at the facility, so the barbecue brand will only need to employ a limited number of team members. .

Franchise 189

Franchise Franchising Kitchen Safety Food Safety 189

Aaron Allen & Associates

MARCH 12, 2021

LPs and employees are increasingly aware of ESG policies and are determined to make an impact (the AUM for Principles for Responsible Investment signatories grew by 4.8x Sustainability and Food Security Generating Millions in Government Support. Some countries depend heavily (and critically) on food imports.

Government 59

Government Sustainability Agriculture 2030 59

Aaron Allen & Associates

AUGUST 24, 2023

SUBWAY RESTAURANTS: TEN YEARS WITHOUT GROWTH The Average Unit Volume for Subway was flat for a decade at less than $434 thousand sales per restaurant per year, which really goes to show the pressure on margins, with labor and food cost inflation not being countered with any increases in the top line. climbed to $468 thousand.

Franchise 52

Franchise Franchising Employee Relations Food Supply 52