Expert insights. Personalized for you.
4 Things to Consider Before Adding Delivery to Your Restaurant. Food delivery is projected to grow 12% per year over the next 3 years 1. Aside from the sales opportunity, there are other clear benefits to incorporating food delivery at your restaurant, such as giving the restaurant increased visibility, exposure to new customers and gaining of valuable insights on purchasing trends 2,3. That said, incorporating delivery to an existing restaurant isn’t something that happens overnight. MORE
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., MORE
In 2018, Grubhub reported $5.1 billion in food sales demonstrating a 34 percent increase from the prior year, according to the Associated Press. Meanwhile, Uber Eats expected to deliver $10 billion worth of food in 36 countries in 2019. MORE
CHEF-to-CHEF, So.you made it! MORE
Your restaurant’s online ratings and reviews are important to monitor. Most consumers check reviews and ratings before visiting a business, so your online presence can seriously affect whether or not a customer converts. . But what do you do if you have poor ratings online or bad reviews bringing down your restaurant’s reputation? There are a few tactics you can take to improve your restaurant’s reputation online. . Do Restaurant Ratings Matter? . MORE
Valentine's Day for restaurants is a high-stakes game, and restaurants need to plan ahead and prepare their whole teams. Here's how to make sure your floor and your kitchen are up to speed. The post V-Day Prep: How to Train Your Staff on Special Menus appeared first on Open for Business. MORE
Explain your role at xtraCHEF. At xtraCHEF, I develop new business relationships and strategies, while helping to guide/develop others to do the same. What did you do before you came xtraCHEF? Hospitality management system sales. I like xtraCHEF much better. What do you love about xtraCHEF? MORE
Opening a restaurant isn’t just about creating menus and investing capital. There are various licenses and permits needed to open a new restaurant legally. Before you can open a new restaurant, you’ll need to apply for and receive an assortment of state licenses and local permits. . MORE
Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. MORE
China might be the fourth-largest country in the world and have the largest population on earth, but it has one of the world’s lowest coffee consumption rates, with citizens consuming an average of just one cup a year. . MORE
If you’ve taken a look at Grubhub’s app lately, you may have noticed an immense amount of new restaurants available for online ordering. After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter. MORE
Restaurants, cafés and hotels are offering premium tea service – and profiting – in 2020. Businesses in the restaurant, café and hotel sector are looking to elevate their tea game in 2020. MORE
I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do! MORE
Repeat customers are so valuable. Not only do regular customers spread the word of your restaurant’s amazing food and service, but for your business, repeat customers are less expensive than new customers. After all, to reach new customers you need to spend time and money to market your restaurant. MORE
As a restaurant owner or manager, you already know how important the decisions you make about your restaurant are to the overall success of your operations. However, are you making the best decisions, ones that will set you up for success, or are you unsure of how they will affect your restaurant? MORE
A well-developed employee handbook is the foundation for streamlined operations at any restaurant. It has the power to steer management to make difficult decisions and empower employees when questions about policies and procedures arise. MORE
Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs. MORE
Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. MORE
Here’s the thing: we don’t mind giving staff a pay rise if they plan to add more value. But most times, they don’t know how to negotiate for a raise in a convincing way. MORE
Valentine’s Day is both a day to look forward to and a day to dread (as a restaurant manager, that is). Yes, more diners mean more income–which is always a good thing. But it also means more stress for your team as you try to deal with the Valentine’s Day dinner rush. MORE
Insider Restaurant Management MORE
The San Francisco 49ers held a winning card at the charity event. Deborah Grossman. ?The The 49ers may have lost the Super Bowl, but Chef Parke Ulrich prepared a delicious San Francisco-influenced Dungeness crab fried rice dish to please attendees at the NFL sanctioned feast before the big game.??. MORE
Love it or hate it, Valentine’s Day is a big deal for restaurants. From singles on first dates to longtime couples to groups of Galentine’s Day enthusiasts, people across the country use Valentine’s Day as an excuse to celebrate and go out for a nice meal. MORE
kelsey-knight-udj2tD3WKsY-unsplash copy.jpg. Author(s): Alicia Rennoll. Teaser: A compound found in red wine has been scientifically proven to lower one’s risk of certain health conditions and block the production of a hormone that can cause poor mental health. MORE
Valentine’s day is just around the corner, and what better way to show someone you love them than with food. Luckily for you, the following restaurants are serving up Valentine’s day food specials. MORE
It’s no secret that many businesses across the restaurant industry are turning to the power of technology to make running their operations easier. Not only are they looking to improve operations within their kitchens, but also enhance the overall customer experience. MORE
zuni-8-1400x934.jpg. Author(s): Catherine Fallis. Teaser: A dish finished with high quality, current vintage Extra Virgin Olive Oil can completely transform a diner’s experience. MORE
Welcome to the "Love" edition of Modern Restaurant Management (MRM) magazine's Research Roundup, which offers Valentine and dating trends, the State of Local Restaurants and the Brand Bowl Report. Unique Valentine's Day Trends. MORE
Setting up a business in the hospitality industry comes with a big checklist of things not to forget. In addition to your restaurant’s concept, location and menu, there are a few technical aspects you need to think about, as well. One which certainly cannot be overlooked is the POS system. MORE
As a working environment, restaurants have ebbs and flows in stress levels. One season, it can be a constant frantic pace that’s punctuated with lulls of quiet, and in slow times, it’s the opposite. . When it’s calm, steady business, it’s easy for your team to work together. MORE
Small business owners in nearly every industry struggle with cash flow and how to best utilize their working capital. Nearly 60 percent of failed businesses cite cash-flow issues as a primary reason for their failure, which shows how cash flow management can make or break your business. MORE
Any food service operator, including small- to medium-sized restaurants, need to measure some key performance indicators (KPIs). The dining industry is vast with many layers, and that makes it a fiercely competitive space. MORE
Let’s end the confusion on what “restaurant management software” really means. If you’ve reached this page, you probably want to know more about restaurant software and the solutions available in the market. But you may also be wondering what the phrase means and what it actually does. MORE
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. MORE
What are the digital marketing trends for the food industry? MORE
Event date: June 2, 2020 (All day). The World Health Organization expects a considerable reduction in alcohol consumption in the coming years. AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit: North America, June 2-3, Los Angeles. MORE
Gluten free restaurants near you are probably plentiful—but if you don’t know where to look, they can be hard to find. Bottleneck Management offers a number of restaurants that serve gluten free meals across the country. MORE
Customers will now be able to accumulate points for more than just coffee Tim Hortons will focus in 2020 on remastering its basics: coffee, baked goods and breakfast, said Restaurant Brands International Tim Hortons is overhauling its loyalty program after coffee and doughnut giveaways dragged down sales in 2019, compounding the coffee chain’s troubles in an already-difficult year. Sales at Tims fell US$150 million last year, compared to the year previous. José Cil, chief executive at Tim’s parent company Restaurant Brands International, said the Tims Rewards program was partially to blame after it ballooned to 7.5 million members, all regularly redeeming a free coffee or baked good after every seventh purchase. “We’ve attracted far more guests to our loyalty program far more quickly than we had planned,” Cil told investors on a conference call on Monday. We’ve attracted far more guests to our loyalty program far more quickly than we had planned RBI chief executive José Cil Later this month, Tims Rewards will pivot to a points-based loyalty system. Customers will earn 10 points for every purchase, which they can eventually use to redeem free products. The move is an attempt to extract more value from the program, which appears to be testing the patience of franchisees. The Alliance of Canadian Franchisees, an independent group of Tims store owners, recently complained that the program hasn’t provided any benefits despite the massive number of giveaways. In a list of concerns circulated to members, and obtained by the Post, the alliance said the loyalty program was impacting food cost percentages Cil noted on Monday that franchisee profitability is down, though he wouldn’t say by how much. The new points-based format essentially preserves the previous one-in-eight giveaway structure, since 70 points is good for a free coffee, tea, premium doughnut or bagel. But customers can now accumulate more points to get larger menu items: for example, a premium breakfast sandwich is 220 points. The point is to drive sales growth by enticing customers to try new products. Through the program, Tims will send targeted offers to members, in an attempt to convert a customer who buys only coffee into one who also buys breakfast sandwiches. But to send those offers, Tims needs plan members to register online. Only 25 per cent of the current 7.5 million members have done that. In April, members who haven’t registered will be bumped to a worse program and only receive a reward after 12 purchases instead of seven. In Tim Hortons’ fourth quarter, comparable sales — a common gauge for success in retail — fell by 4.3 per cent across the chain. Comparable sales were worse in Canada, down 4.6 per cent, primarily because of the loyalty program. RBI said the program contributed negative three percentage points to the comparable sales figure. “You would come to Tim Hortons (eight times) and you would buy eight coffees,” said Duncan Fulton, RBI’s chief corporate officer. “Now you come to Tim Hortons eight times and you buy seven coffees. Extrapolate that math out over the entirety of the quarter. We always knew that in the short term it was going to be an investment and an associated sales drag.” You would come to Tim Hortons eight times and buy eight coffees. Now you come to Tim Hortons eight times and buy seven coffees. Extrapolate that math over the quarter Duncan Fulton, chief corporate officer, RBI The roll-out of the new program pushed back Tims’ signature promotion, Roll Up the Rim, which would normally be underway at this time of year. “Just wondering why you’re late,” asked BMO analyst Peter Sklar, noting that McDonald’s has already launched its $1 coffee offer that is often seen as a duelling promotion with Roll Up. “The concern would be that you’re going to lose some momentum this quarter because you are late with the program.” Last year, Tims signalled it was revamping the promotion after it failed to provide the same sales boost as in years past. But Tims has yet to reveal what the promotion will look like or when it will start. RBI chief operating officer Joshua Kobza said the chain wants to give customers time to understand the changes to the loyalty program before announcing the new Roll Up format. This month’s update to the loyalty program is part of RBI’s renewed push to rehabilitate Tim Hortons, which has become its most underperforming brand. Signage is displayed outside a Popeyes Louisiana Kitchen Inc. fast food restaurant several months talking to franchisees and management, trying to figure out how to boost flagging sales at the coffee chain. “I’ve made Tim Hortons in Canada my top priority,” he told investors. “We have not performed to expectations and have not properly put the strength of the Tim Hortons brand to work.” For all of 2019, RBI saw company-wide sales grow by 8.3 per cent, buoyed by stronger performances at its other two restaurant chains, Burger King and Popeyes Louisiana Kitchen. At Tim Hortons, however, sales fell to US$6.72 billion, from US$6.87 billion in 2018. In its fourth quarter, ended Dec. 31, Tims system-wide sales were US$1.68 billion compared with US$1.73 billion in 2018. After months of focusing on the chain, Cil’s strategy involves returning Tim Hortons to its roots. As the Financial Post reported last month, the plan will see Tims back away from rapid-fire menu experiments, including the failed Beyond Meat Burger, that were aimed at winning market share at lunchtime. The constant menu additions complicated operations in the kitchen, slowed down service times and confused customers. On Monday, Cil said the chain lacked focus. “We tried to do too many different things,” he said in an interview. “You end up being distracted from what’s important because you’re necessarily scattering your resources to tackle a bunch of different things.” Instead Tims is focusing on getting better at its basics: coffee, breakfast and baked goods. One upcoming improvement to coffee includes offering skim milk and dairy alternatives. “Up to this point, we have not offered these options to our guests and have lagged behind competitors,” Cil told investors. In the breakfast category, Tims is looking for bacon and bread for its bacon breakfast sandwiches. “These adjustments may seem basic, but that’s the point: being the absolute best at the basics,” Cil said. UBS analyst Dennis Geiger conducts checks with franchisees. He said they’ve been calling for a back-to-basics strategy for the past year or two. They’ve reported the loyalty program was having a negative impact on profitability. “At the end of the day, it’s going to be a ‘show me’ story,” Geiger said. “But this plan feels pretty compelling.” Correction: A previous version of this story misstated the launch date of the new Tims Rewards format. The points-based system will roll out on Feb. 26. As of April 22, members who aren’t registered online will be bumped to a lower-tier rewards program. MORE
Lavu
FEBRUARY 14, 2020
A well-developed employee handbook is the foundation for streamlined operations at any restaurant. It has the power to steer management to make difficult decisions and empower employees when questions about policies and procedures arise.
Embrace the Suck
FEBRUARY 12, 2020
I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Focus POS
FEBRUARY 14, 2020
It’s no secret that many businesses across the restaurant industry are turning to the power of technology to make running their operations easier. Not only are they looking to improve operations within their kitchens, but also enhance the overall customer experience.
Culinary Cues
FEBRUARY 12, 2020
CHEF-to-CHEF, So.you made it!
iSanté
FEBRUARY 8, 2020
The San Francisco 49ers held a winning card at the charity event. Deborah Grossman. ?The The 49ers may have lost the Super Bowl, but Chef Parke Ulrich prepared a delicious San Francisco-influenced Dungeness crab fried rice dish to please attendees at the NFL sanctioned feast before the big game.??.
Perfect Daily Grind
FEBRUARY 12, 2020
China might be the fourth-largest country in the world and have the largest population on earth, but it has one of the world’s lowest coffee consumption rates, with citizens consuming an average of just one cup a year. .
Modern Restaurant Management
FEBRUARY 14, 2020
Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.
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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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iSanté
FEBRUARY 12, 2020
kelsey-knight-udj2tD3WKsY-unsplash copy.jpg. Author(s): Alicia Rennoll. Teaser: A compound found in red wine has been scientifically proven to lower one’s risk of certain health conditions and block the production of a hormone that can cause poor mental health.
Transact
FEBRUARY 12, 2020
Valentine’s Day is both a day to look forward to and a day to dread (as a restaurant manager, that is). Yes, more diners mean more income–which is always a good thing. But it also means more stress for your team as you try to deal with the Valentine’s Day dinner rush.
Lavu
FEBRUARY 12, 2020
Any food service operator, including small- to medium-sized restaurants, need to measure some key performance indicators (KPIs). The dining industry is vast with many layers, and that makes it a fiercely competitive space.
Xtra Chef
FEBRUARY 13, 2020
Love it or hate it, Valentine’s Day is a big deal for restaurants. From singles on first dates to longtime couples to groups of Galentine’s Day enthusiasts, people across the country use Valentine’s Day as an excuse to celebrate and go out for a nice meal.
iSanté
FEBRUARY 11, 2020
Event date: June 2, 2020 (All day). The World Health Organization expects a considerable reduction in alcohol consumption in the coming years. AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit: North America, June 2-3, Los Angeles.
Deliverect
FEBRUARY 12, 2020
Setting up a business in the hospitality industry comes with a big checklist of things not to forget. In addition to your restaurant’s concept, location and menu, there are a few technical aspects you need to think about, as well. One which certainly cannot be overlooked is the POS system.
Lavu
FEBRUARY 10, 2020
As a working environment, restaurants have ebbs and flows in stress levels. One season, it can be a constant frantic pace that’s punctuated with lulls of quiet, and in slow times, it’s the opposite. . When it’s calm, steady business, it’s easy for your team to work together.
Modern Restaurant Management
FEBRUARY 11, 2020
Restaurants, cafés and hotels are offering premium tea service – and profiting – in 2020. Businesses in the restaurant, café and hotel sector are looking to elevate their tea game in 2020.
Restaurant Clicks
FEBRUARY 12, 2020
Opening a restaurant isn’t just about creating menus and investing capital. There are various licenses and permits needed to open a new restaurant legally. Before you can open a new restaurant, you’ll need to apply for and receive an assortment of state licenses and local permits. .
Goliath Consulting
FEBRUARY 9, 2020
4 Things to Consider Before Adding Delivery to Your Restaurant. Food delivery is projected to grow 12% per year over the next 3 years 1. Aside from the sales opportunity, there are other clear benefits to incorporating food delivery at your restaurant, such as giving the restaurant increased visibility, exposure to new customers and gaining of valuable insights on purchasing trends 2,3. That said, incorporating delivery to an existing restaurant isn’t something that happens overnight.
Focus POS
FEBRUARY 12, 2020
As a restaurant owner or manager, you already know how important the decisions you make about your restaurant are to the overall success of your operations. However, are you making the best decisions, ones that will set you up for success, or are you unsure of how they will affect your restaurant?
ChowNow
FEBRUARY 11, 2020
If you’ve taken a look at Grubhub’s app lately, you may have noticed an immense amount of new restaurants available for online ordering. After all, the delivery giant more than doubled what they call their “restaurant inventory” in the past quarter.
50 Mistakes
FEBRUARY 11, 2020
What are the digital marketing trends for the food industry?
Modern Restaurant Management
FEBRUARY 13, 2020
Small business owners in nearly every industry struggle with cash flow and how to best utilize their working capital. Nearly 60 percent of failed businesses cite cash-flow issues as a primary reason for their failure, which shows how cash flow management can make or break your business.
7 Shifts
FEBRUARY 11, 2020
Disclaimer: The information contained in this article is general in nature and businesses should consider whether the information is appropriate to their needs.
Xtra Chef
FEBRUARY 12, 2020
Explain your role at xtraCHEF. At xtraCHEF, I develop new business relationships and strategies, while helping to guide/develop others to do the same. What did you do before you came xtraCHEF? Hospitality management system sales. I like xtraCHEF much better. What do you love about xtraCHEF?
50 Mistakes
FEBRUARY 11, 2020
Customers will now be able to accumulate points for more than just coffee Tim Hortons will focus in 2020 on remastering its basics: coffee, baked goods and breakfast, said Restaurant Brands International Tim Hortons is overhauling its loyalty program after coffee and doughnut giveaways dragged down sales in 2019, compounding the coffee chain’s troubles in an already-difficult year. Sales at Tims fell US$150 million last year, compared to the year previous. José Cil, chief executive at Tim’s parent company Restaurant Brands International, said the Tims Rewards program was partially to blame after it ballooned to 7.5 million members, all regularly redeeming a free coffee or baked good after every seventh purchase. “We’ve attracted far more guests to our loyalty program far more quickly than we had planned,” Cil told investors on a conference call on Monday. We’ve attracted far more guests to our loyalty program far more quickly than we had planned RBI chief executive José Cil Later this month, Tims Rewards will pivot to a points-based loyalty system. Customers will earn 10 points for every purchase, which they can eventually use to redeem free products. The move is an attempt to extract more value from the program, which appears to be testing the patience of franchisees. The Alliance of Canadian Franchisees, an independent group of Tims store owners, recently complained that the program hasn’t provided any benefits despite the massive number of giveaways. In a list of concerns circulated to members, and obtained by the Post, the alliance said the loyalty program was impacting food cost percentages Cil noted on Monday that franchisee profitability is down, though he wouldn’t say by how much. The new points-based format essentially preserves the previous one-in-eight giveaway structure, since 70 points is good for a free coffee, tea, premium doughnut or bagel. But customers can now accumulate more points to get larger menu items: for example, a premium breakfast sandwich is 220 points. The point is to drive sales growth by enticing customers to try new products. Through the program, Tims will send targeted offers to members, in an attempt to convert a customer who buys only coffee into one who also buys breakfast sandwiches. But to send those offers, Tims needs plan members to register online. Only 25 per cent of the current 7.5 million members have done that. In April, members who haven’t registered will be bumped to a worse program and only receive a reward after 12 purchases instead of seven. In Tim Hortons’ fourth quarter, comparable sales — a common gauge for success in retail — fell by 4.3 per cent across the chain. Comparable sales were worse in Canada, down 4.6 per cent, primarily because of the loyalty program. RBI said the program contributed negative three percentage points to the comparable sales figure. “You would come to Tim Hortons (eight times) and you would buy eight coffees,” said Duncan Fulton, RBI’s chief corporate officer. “Now you come to Tim Hortons eight times and you buy seven coffees. Extrapolate that math out over the entirety of the quarter. We always knew that in the short term it was going to be an investment and an associated sales drag.” You would come to Tim Hortons eight times and buy eight coffees. Now you come to Tim Hortons eight times and buy seven coffees. Extrapolate that math over the quarter Duncan Fulton, chief corporate officer, RBI The roll-out of the new program pushed back Tims’ signature promotion, Roll Up the Rim, which would normally be underway at this time of year. “Just wondering why you’re late,” asked BMO analyst Peter Sklar, noting that McDonald’s has already launched its $1 coffee offer that is often seen as a duelling promotion with Roll Up. “The concern would be that you’re going to lose some momentum this quarter because you are late with the program.” Last year, Tims signalled it was revamping the promotion after it failed to provide the same sales boost as in years past. But Tims has yet to reveal what the promotion will look like or when it will start. RBI chief operating officer Joshua Kobza said the chain wants to give customers time to understand the changes to the loyalty program before announcing the new Roll Up format. This month’s update to the loyalty program is part of RBI’s renewed push to rehabilitate Tim Hortons, which has become its most underperforming brand. Signage is displayed outside a Popeyes Louisiana Kitchen Inc. fast food restaurant several months talking to franchisees and management, trying to figure out how to boost flagging sales at the coffee chain. “I’ve made Tim Hortons in Canada my top priority,” he told investors. “We have not performed to expectations and have not properly put the strength of the Tim Hortons brand to work.” For all of 2019, RBI saw company-wide sales grow by 8.3 per cent, buoyed by stronger performances at its other two restaurant chains, Burger King and Popeyes Louisiana Kitchen. At Tim Hortons, however, sales fell to US$6.72 billion, from US$6.87 billion in 2018. In its fourth quarter, ended Dec. 31, Tims system-wide sales were US$1.68 billion compared with US$1.73 billion in 2018. After months of focusing on the chain, Cil’s strategy involves returning Tim Hortons to its roots. As the Financial Post reported last month, the plan will see Tims back away from rapid-fire menu experiments, including the failed Beyond Meat Burger, that were aimed at winning market share at lunchtime. The constant menu additions complicated operations in the kitchen, slowed down service times and confused customers. On Monday, Cil said the chain lacked focus. “We tried to do too many different things,” he said in an interview. “You end up being distracted from what’s important because you’re necessarily scattering your resources to tackle a bunch of different things.” Instead Tims is focusing on getting better at its basics: coffee, breakfast and baked goods. One upcoming improvement to coffee includes offering skim milk and dairy alternatives. “Up to this point, we have not offered these options to our guests and have lagged behind competitors,” Cil told investors. In the breakfast category, Tims is looking for bacon and bread for its bacon breakfast sandwiches. “These adjustments may seem basic, but that’s the point: being the absolute best at the basics,” Cil said. UBS analyst Dennis Geiger conducts checks with franchisees. He said they’ve been calling for a back-to-basics strategy for the past year or two. They’ve reported the loyalty program was having a negative impact on profitability. “At the end of the day, it’s going to be a ‘show me’ story,” Geiger said. “But this plan feels pretty compelling.” Correction: A previous version of this story misstated the launch date of the new Tims Rewards format. The points-based system will roll out on Feb. 26. As of April 22, members who aren’t registered online will be bumped to a lower-tier rewards program.
Modern Restaurant Management
FEBRUARY 10, 2020
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S.,
Crunchtime
FEBRUARY 11, 2020
Let’s end the confusion on what “restaurant management software” really means. If you’ve reached this page, you probably want to know more about restaurant software and the solutions available in the market. But you may also be wondering what the phrase means and what it actually does.
360Training
FEBRUARY 12, 2020
Repeat customers are so valuable. Not only do regular customers spread the word of your restaurant’s amazing food and service, but for your business, repeat customers are less expensive than new customers. After all, to reach new customers you need to spend time and money to market your restaurant.
FreshCheq
FEBRUARY 13, 2020
Insider Restaurant Management
Modern Restaurant Management
FEBRUARY 12, 2020
In 2018, Grubhub reported $5.1 billion in food sales demonstrating a 34 percent increase from the prior year, according to the Associated Press. Meanwhile, Uber Eats expected to deliver $10 billion worth of food in 36 countries in 2019.
Ken Burgin
FEBRUARY 14, 2020
Here’s the thing: we don’t mind giving staff a pay rise if they plan to add more value. But most times, they don’t know how to negotiate for a raise in a convincing way.
Dot It
FEBRUARY 12, 2020
Valentine’s day is just around the corner, and what better way to show someone you love them than with food. Luckily for you, the following restaurants are serving up Valentine’s day food specials.
Bottleneck Management
FEBRUARY 10, 2020
Gluten free restaurants near you are probably plentiful—but if you don’t know where to look, they can be hard to find. Bottleneck Management offers a number of restaurants that serve gluten free meals across the country.
Modern Restaurant Management
FEBRUARY 14, 2020
Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry.
Restaurant Clicks
FEBRUARY 10, 2020
Your restaurant’s online ratings and reviews are important to monitor. Most consumers check reviews and ratings before visiting a business, so your online presence can seriously affect whether or not a customer converts. . But what do you do if you have poor ratings online or bad reviews bringing down your restaurant’s reputation? There are a few tactics you can take to improve your restaurant’s reputation online. . Do Restaurant Ratings Matter? .
iSanté
FEBRUARY 13, 2020
zuni-8-1400x934.jpg. Author(s): Catherine Fallis. Teaser: A dish finished with high quality, current vintage Extra Virgin Olive Oil can completely transform a diner’s experience.
Open for Business
FEBRUARY 10, 2020
Valentine's Day for restaurants is a high-stakes game, and restaurants need to plan ahead and prepare their whole teams. Here's how to make sure your floor and your kitchen are up to speed. The post V-Day Prep: How to Train Your Staff on Special Menus appeared first on Open for Business.
Modern Restaurant Management
FEBRUARY 14, 2020
Welcome to the "Love" edition of Modern Restaurant Management (MRM) magazine's Research Roundup, which offers Valentine and dating trends, the State of Local Restaurants and the Brand Bowl Report. Unique Valentine's Day Trends.
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