Modern Restaurant Management

APRIL 29, 2021

Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly. While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. Two-thirds of new hires signing up for DailyPay.

Fast Casual

7 Shifts

MAY 10, 2021

We need to start to build that foundation for having that equity of you have a sustainable lifestyle that this is ‘a real job,' because the reality is it's not right now because real industries are investing in the success of their people, and [the restaurant industry is] using the success of our people to invest in the success of our business.

Hiring

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. It involves tracking massive amounts of real data and industry benchmarks. Sounds complicated?

Point of Sale

EATER

SEPTEMBER 11, 2024

Margins are tighter than ever as restaurants try to balance higher costs of rent and ingredients, reservation site fees and insurance premiums , and paying fair wages, all while trying to keep prices at a level customers will actually pay. The food was great,” we say, “but.” Was it worth it? Things are feeling more expensive everywhere.

Pricing

Modern Restaurant Management

JULY 1, 2020

Takeout and delivery has continued to sustain interest on Yelp, still up 148 percent based on consumer interest relative to pre-pandemic levels. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights.

2020

Modern Restaurant Management

AUGUST 5, 2020

In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Bar

Ken Burgin

FEBRUARY 13, 2024

Applicants may wonder about the restaurant’s culinary direction, commitment to sustainability, sourcing ingredients, and how innovation is balanced with tradition in the kitchen. And don’t forget, people are always looking for answers to their questions; if you don’t provide them, they may make them up!

Front of House

Deliverect

OCTOBER 23, 2019

But should your restaurant opt for in-house delivery operations or use one or multiple third-party platforms like Uber Eats, Glovo or Deliveroo? While offering in-house delivery comes with many benefits, it may take away focus from your end product - which, ultimately, is what your customers will remember you by.

Delivery

The Restaurant Times

AUGUST 25, 2022

In an exclusive conversation with The Restaurant Times, Vikas Punjabi, MD, and Co-founder, of The Chocolate Room shares insights from his entrepreneurial journey about how to sustain and grow in a competitive market, and the role of menu engineering, consistency, and people strategy in creating a successful brand.

Franchising

The Restaurant Times

NOVEMBER 25, 2021

The conflict between the kitchen and the front of the house is a major source of frustration for employees across many restaurants. The long-term benefits of providing health insurance outweigh the drawbacks, but getting past the initial obstacles is the difficult part. Retain Your Restaurant Staff With These Techniques.

Healthcare

EATER

MARCH 30, 2023

The hearing was much anticipated, especially after Schultz only agreed to testify under the threat of a subpoena from HELP Committee chair and Vermont Sen. Starbucks is appealing this ruling. He repeatedly referred to NLRB findings as “allegations” and insisted that “Starbucks has not broken the law.”

Employee Relations

Apicbase

JANUARY 28, 2025

When the Autumn Budget landed, food and drink leaders warned ministers that the tax increase would cost the British Hospitality industry 3 billion and force businesses to reduce investments, cut jobs, and raise customer prices. This sharp rise in expenses puts significant pressure on profit margins for restaurants and pubs.

2024

Apicbase

JUNE 16, 2023

In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. To help you out, we’ve put together this comprehensive guide on restaurant metrics. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain.

Point of Sale

Modern Restaurant Management

MARCH 10, 2022

Many restaurants turned to their insurance policies to provide protection for revenue reimbursement, (i.e., insurance proceeds for loss of revenue), but found the majority of insurance policies, unfortunately, did not / do not provide the coverage they anticipated. How Insurance Policies React.

Insurance

EATER

SEPTEMBER 1, 2020

We have not figured out how to replicate matter, nor have we abolished money, so even in our most progressive and sustainable restaurants, the food has to come from somewhere and must be paid for by someone. In the back of the house, dishwashers, bussers, and cooks are often paid the minimum wage, while in the front of the house, in most U.S.

Restaurant Law

EATER

JULY 6, 2022

Now, its mission is linked more than ever to fine dining destination Blue Hill at Stone Barns and a famous chef’s vision for trickle-down change. On the morning of February 7, 2020, office employees at the Stone Barns Center for Food & Agriculture filed one by one into meetings with management. Some came out crying. It was not a gentle pivot.

Agriculture

EATER

MAY 29, 2020

I brought in, we have about 22 front of house and back of house managers across the group in Chicago. Meanwhile Tock, a reservations platform that should be in deep trouble as bookings for dine-in experiences go to zero, just raised $10 million. Nick Kokonas is an owner of both operations. Clair Supper Club. We have to do it.

Back of House

Modern Restaurant Management

MAY 17, 2021

Restaurants should focus on short-term recovery and sustainability as they work with their employees to outline an approach that not only adheres to their different state and city codes and requirements, but also takes into account their employees’ comfort levels. .” Health and Safety Concerns.

2021

Lavu

SEPTEMBER 29, 2023

This statistic is based on a survey of restaurant operators conducted in January 2023. The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned. This has left restaurants struggling to find and retain staff. million, while the number of hires was 1.3 million, while the number of hires was 1.3

Loyalty Program

EATER

JULY 6, 2022

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. This story contains a detailed account of a sexual assault. In November 2013, a 22-year-old cook named John Schaible arrived in Pocantico Hills, New York, to work at Blue Hill at Stone Barns.

Compost

EATER

OCTOBER 7, 2024

Having to go from one end of the store to the other constantly in order to gather customers’ items and bring them up front, you’re basically doing a workout.” Photo-illustration by Lille Allen As climate change drives temperatures up, restaurant staff face uncomfortable, even unsafe, conditions without heat regulations to keep them from harm.

Kitchen Safety

EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. This version was dyed with squid ink.)

Fine Dining

EATER

MARCH 30, 2021

That’s a big loss — even though his restaurants made a lot of money in sales before the pandemic, Mark also spent a lot on rent, wages for his staff, insurance, equipment, and expensive seasonal fish. “As These pivots require time, resources, creativity, innovation, and, of course, money — and their success can mean a restaurant’s survival.

Outdoor

EATER

MARCH 30, 2021

That’s a big loss — even though his restaurants made a lot of money in sales before the pandemic, Mark also spent a lot on rent, wages for his staff, insurance, equipment, and expensive seasonal fish. “As These pivots require time, resources, creativity, innovation, and, of course, money — and their success can mean a restaurant’s survival.

Outdoor

EATER

SEPTEMBER 22, 2020

Meanwhile, the climate crisis is front and center like never before, with unprecedented wildfires raging on the West Coast and devastating storms hitting Iowa, Louisiana, and other states. Drew Angerer/Getty Images. And those are changes that won’t likely please agribusiness.

Agriculture

EATER

JULY 22, 2021

Now, as they forge a sustainable path beyond the pandemic, one of them is ready to double down, and the other is ready to walk away. Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chef Russell Jackson was tired. Honestly,” he said, “I’m broken.”.

Fine Dining