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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two

Modern Restaurant Management

– Peter Kellis, CEO of TRAY Since the pandemic, it has been complicated managing through government issues, supply chain issues, manufacturing shortages of restaurant equipment and, of course, hardest of all the loss of great staff and managers who were forced to leave the hospitality industry.

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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

Over the past year, state governments have been working with the restaurant industry to create a regulatory framework to fix the system by giving control over their own reservations back to restaurants. Greg and Deepka were instrumental in launching NYC’s First Green Dining Destination™ in the Flatiron and NoMAD neighborhoods.

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How I Got My Job: From Making Artisanal Jam to Public Service at SF City Hall and Beyond

EATER

In the past few years, Shakirah Simley transitioned from working in the food industry to founding a city government department to running a 100-year-old community center — but these weren’t career changes. After a restorative and necessary mental health break, Simley found her way into city government. What was your first job?

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MRM Research Roundup: Super Bowl and Valentine’s Day 2024 Edition

Modern Restaurant Management

“Customer behavior and brand loyalty are now almost entirely governed by emotional values related to expectations, and expectations grow constantly,” noted Passikoff. Being a Loyalty Juggernaut essentially commands category leadership. ” This year’s CLEI also makes it clear that consumers will not simply settle.

2024 492
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Fast-Casual Academia, Climatarian Menu and Ice Auction

Modern Restaurant Management

“Without assistance at all levels of government, many of these businesses will be forced to close their doors. Laws governing alcohol consumption must always be observed, and hospitality businesses must remain informed of current rules and regulations. Unfortunately, many already have.

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WARNING: Restaurant Culture In Crisis

Embrace the Suck

In leadership, and you and I both agree on this, leadership is critical, especially right now in restaurants. Leadership again, what's your feeling or belief on, do you believe in self care for leaders? What we're getting out of this, or what things were, moving away from what the government calls essential businesses.

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Why Brasa Peruvian Kitchen Believes in Higher Wages and Pay Transparency

7 Shifts

We pay way more than what the government tells us we have to pay with minimum wage. And of course, including myself and our senior leadership team, we hire and off-board according to these values. Any leadership that I may have, I can directly relate to my mom and my dad and how they raised me. We give a lot.