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THE 2021 CHEF SKILL SET
Culinary Cues
JANUARY 8, 2021
It is always safe to say: “things change”. Change is an inevitable part of life and as we all know if we fail to recognize that and adapt – we can become obsolete.
January, 2021
Working IN Your Restaurant Doesn’t Work
Embrace the Suck
JANUARY 12, 2021
Author’s Note: This is an excerpt from my new book title Your Restaurant Culture Sucks! Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant.
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Why Weighing is the Most Efficient and Accurate Bar Inventory Method
Sculpture Hospitality
JANUARY 18, 2021
Successful beverage inventory management results in a huge number of benefits for your bar. It helps your business to reduce drink shortages, limit waste, optimize reordering, avoid order mistakes, increase profits and much more. Industry & Technology
Restaurateur Connection 2020 MVP Winners
Sante
JANUARY 21, 2021
In our move to give Santé writers the broadest possible audience, we partnered with Aggregage last year to establish Restaurateur Continue Reading. January 2021 Management Publisher's Plate @restaurateur-connection @Restaurateur_C
Reader Survey 2021 Restaurateur Connection
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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.
Three Critical Restaurant Advertising Strategies for 2021
Modern Restaurant Management
JANUARY 4, 2021
2020 was difficult for everyone, and the restaurant industry wasn’t spared. With millions out of work and nearly 100,000 restaurants closing, the industry took a hard hit.
5 tactics for restaurant success in 2021
ChowNow
JANUARY 6, 2021
To say that 2020 changed the restaurant industry would be an understatement. More than 110,000 restaurants have closed permanently or long term, according to the National Restaurant Association.
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Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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The Perfect Recruiting Plan
Embrace the Suck
JANUARY 20, 2021
If you’re like the majority of restaurants and bars in your market, you’ve been struggling to find staff. Many operators are struggling to find any staff! Are they breathing? Can they form a coherent sentence? Hired!
Beverage Trends of 2021: Non-Alcoholic Drinks
Goliath Consulting
JANUARY 11, 2021
Now that 2021 is finally here, it’s out with the old and in with the new. And in the business side of beverages, no topic is more trendy right now than “functional beverages.” Functional drinks are just what it sounds like.
Breaking the Silence on Sexual Harassment
Sante
JANUARY 15, 2021
Les Dames d'Escoffier NY presents Breaking the Silence on Sexual Harassment. January 2021 Management #metoo Master Sommelier sexual harassment
Staying In Is Here to Stay. What Does that Mean for Restaurant Loyalty Programs?
Modern Restaurant Management
JANUARY 18, 2021
Undoubtedly, one of the most affected industries as a result of the COVID-19 pandemic was the restaurant industry.
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.
5 Ways to Promote Your Restaurant App to Customers
ChowNow
JANUARY 22, 2021
Now that you’ve invested in your own restaurant app for online ordering , your next question is likely, “How do I encourage my customers to use it?”. Incentivizing app downloads is important because it gives you a boost in visibility and customer loyalty.
CULINARY SCHOOL – STICK YOUR TOE IN THE WATER BEFORE BUYING A BOAT
Culinary Cues
JANUARY 18, 2021
There are a handful of very significant decisions that we make in life – decisions that involve tremendous commitments of time, effort, focus, and yes – money.
Get Ready for the Post-COVID Economy Now!
Embrace the Suck
JANUARY 20, 2021
The bad news : Here we are, waiting for the world to end. I know I wrote a post a little while back saying that there would be a restaurant apocalypse in 2020. I did not see this curveball coming. The good news : The world is not going to end!
Controlling Restaurant Prime Cost by Empowering Store-Level Managers at All Your Locations
Restaurant365
JANUARY 13, 2021
Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor.
Webinar Survey 2021 Restaurateur Connection
Advertisement
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.
Do you think delivery and takeout isn’t right for your restaurant? Think again
Deliverect
JANUARY 18, 2021
2020 was a huge year for off-premise dining. Restaurants had to do whatever they could to survive. For some that meant stepping up their already hot delivery game using the latest tech.
Don’t Let COVID-19 Erode Customer Experience
Modern Restaurant Management
JANUARY 5, 2021
As COVID-19 continues to impact the country, it is obvious that few industries are exempt from the impact of the pandemic.
Simple Restaurant Marketing Plan for 2021 [PDF Template]
7 Shifts
JANUARY 7, 2021
With a new year comes new challenges, and after the year for the industry that was 2020, we want to help set your restaurant up for success in 2021. As restaurants reopen and business starts to pick up again, it’s important you pick up your marketing plan, too.
THE EINSTEIN MOMENT FOR RESTAURANTS
Culinary Cues
JANUARY 4, 2021
I have been thinking quite a bit lately about a comment made by Chef Jeremiah Tower during our recent podcast conversation. He stated: “The restaurant industry needs an Einstein Moment.”
Excuse Me, Have You Seen My Core Values Running Down the Street?
Embrace the Suck
JANUARY 19, 2021
What’s going on with you? Seriously—why haven’t you started taking action on your big goals for this year yet? Still, waiting for a couple of key elements to fall into place? The position of the moon not favorable for this grand venture?
Controlling Restaurant Prime Cost by Empowering Store-Level Managers at All Your Locations
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JANUARY 13, 2021
Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor.
5 Reasons Why You Can’t Track Restaurant Inventory on a Spreadsheet
Sculpture Hospitality
JANUARY 21, 2021
Did you know that one of the most common hidden expenses for restaurateurs is down to poor food and beverage inventory management processes? Yet, despite this, many restaurants are still struggling to implement successful inventory management processes. Industry & Technology
Driving the Digital Guest Experience Forward
Modern Restaurant Management
JANUARY 5, 2021
When it comes to the digital guest experience, can you afford to offer anything less than the best? We read it and heard it repeatedly in 2020; COVID-19 has changed the hospitality industry forever.
Santé Gets a New Look for the New Year and Beyond.
Sante
JANUARY 6, 2021
Emiliano De Laurentiis. Serving you since 1996, Santé is about insights into the restaurant business. Whether you’re a restaurateur or a restaurant enthusiast, we are here to elevate hospitality standards.
How NYC Restaurants Can Thrive Through the Winter
7 Shifts
JANUARY 11, 2021
"Winter is coming".said said every restaurateur in existence. 2020 was a tough year, and you made a ton of sacrifices and difficult decisions already. But 2021 is the year to evolve your restaurant for whatever comes next.
How Fear Holds Your Restaurant Back
Embrace the Suck
JANUARY 19, 2021
Gather ‘round and allow me to tell you a tale. The names have been changed to protect those not so innocent. Let this tale be a precautionary lesson for you to not go down the same path lest you suffer the same fate as this restaurant did.
Flexible Covered Period and Expanded Allowable Expenses Makes Newest Round of PPP Funds More Advantageous for Restaurant Businesses
Restaurant365
JANUARY 5, 2021
At long last, Congress agreed on a new $900 billion stimulus package and the president signed it into law last week.
6 Restaurant Inventory Management Best Practices You Need to Know
Sculpture Hospitality
JANUARY 7, 2021
It may be repetitive and time-consuming, but restaurant inventory management really is one of the most important aspects of your job as a restaurateur. Bar Management Kitchen Management
Building a Strategy of Trust and Safety in the Restaurant Industry Amid Covid-19
Modern Restaurant Management
JANUARY 11, 2021
With health and safety on the forefront of everyone’s minds, restaurants need to build their strategies upon a foundation of trust and safety.
How to Build Your Nail Salon’s Menu
Indoor Media
JANUARY 8, 2021
When we say “Nail Salon Menu,” we’re talking about your salon’s list of services. Building a list is about providing information to your current and potential customers in a clear, accessible format so that they can make informed buying decisions.
How to use QR code menus
Deliverect
JANUARY 7, 2021
With the rise of contactless ordering in the hospitality industry, the use of QR code menus has been on the rise. But we’ve increasingly found that QR code menus benefit businesses beyond minimizing contact – and so we think they’re here to stay for the long run.
How Restaurants are Evolving Labor with Third-Party Delivery in 2021
7 Shifts
JANUARY 14, 2021
The restaurant industry will look back on 2020 as the spark that changed how it does business. The COVID-19 pandemic left dining rooms empty and accelerated the industry’s shift to third-party delivery services as a major revenue driver.
How to Optimize Food Cost Percentage at All Your Restaurant Locations
Restaurant365
JANUARY 21, 2021
Your restaurant group is looking to the new year and making plans. Because your food costs are one of your largest expenses, creating a focused food cost strategy can have an enormous impact on your business. Your food cost percentage is key to optimizing your profit levels.
The Internet’s Most Incredible Collection of Food History Has Been Saved
EATER
JANUARY 12, 2021
Illustration by D’Ara Nazaryan.
How Can Restaurants Manage the Disposables Dilemma?
Modern Restaurant Management
JANUARY 14, 2021
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.
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