Modern Restaurant Management
JANUARY 26, 2022
On Valentine’s Day, restaurants fill up quickly with reservations from couples eager to spend a romantic night together. In fact, before COVID in 2016, both single people and couples spent a total of 35 million dollars on Valentine’s day experiences. While gifts are great, dates night at a sit-down restaurant remain probably the most common and traditional V-Day activity.
Bill Marler
JANUARY 24, 2022
Over 200 died, many were the young and the unborn who will never turn 4. In March of this year in will be 4 years since I boarded a flight from Seattle to Johannesburg (20 plus hour flight) to speak at a food safety conference just days after the South African health authorities announced that a Listeria outbreak had been linked to a product named polony manufactured by the largest food manufacturer in Africa.
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Lavu
JANUARY 7, 2022
We already know how quickly the restaurant industry can change. Rapid changes in consumer behaviors during COVID-19 introduced widespread disruption in the food service industry. … 5 Key Restaurant Industry Trends to Know in 2022 Read More ». The post 5 Key Restaurant Industry Trends to Know in 2022 appeared first on iPad Point of Sale System for Restaurants, Bars & More.
Sculpture Hospitality
JANUARY 13, 2022
Dead stock , also known as inventory obsolescence, is surplus inventory that your bar is not likely to sell in the foreseeable future. It is something that every bar inventory manager will have to deal with, and can be a drain on storage space and resources.
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Lit Supply
JANUARY 31, 2022
On the surface, a restaurant kitchen may not seem that different from your kitchen at home. But a restaurant kitchen is meant to serve a completely different purpose. Not only must it serve high-quality food made to a particular standard but it must also serve high quantities of food on a regular basis without fail. Despite the fact that restaurants are increasingly prolific (with 11,693 food and beverage locations in Tennessee alone as of 2018) many up-and-coming restauranteurs don’t unde
Eating at a Meeting
JANUARY 31, 2022
What do you get when you provide a safe dining experience for someone with food allergies? An inclusive experience in which everyone can enjoy a meal with together without anyone going hungry. If you are a #foodservice outlet or an #event, adding those two types of experiences together — safety + inclusion — you gain potential for increasing your revenue.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Bill Marler
JANUARY 17, 2022
The Montgomery County Office of Public Health (OPH) announced today the temporary closure of Gino’s Ristorante & Pizzeria in West Norriton in relation to a Hepatitis A Virus (HAV) outbreak in the county. The restaurant will be closed until further notice while the investigation continues. At this time, 11 total cases are under investigation, with 9 confirmed cases of Hepatitis A and 2 potential cases of Hepatitis A.
Lavu
JANUARY 25, 2022
How much do restaurant POS systems cost? If you’re looking for a new or upgraded restaurant POS, this is probably one of the first questions … How Much Do Restaurant POS Systems Cost? 14 Factors to Consider Read More ». The post How Much Do Restaurant POS Systems Cost? 14 Factors to Consider appeared first on iPad Point of Sale System for Restaurants, Bars & More.
Sculpture Hospitality
JANUARY 31, 2022
The amount of wine a restaurant or bar has on hand in their beverage inventory varies from one location to the next.
Lithos POS
JANUARY 27, 2022
It’s easy to feel discouraged when something doesn’t work out, but if you take a step back and analyze the reasons for your failure, you can start again with a fresh perspective. Why do restaurants fail? “ Around 63% of restaurants close within their first year and 85% don’t last more than five years “ This sounds like the thing that’s stopping you from getting into the restaurant business, but maybe it’ll be easier than you think.
Eating at a Meeting
JANUARY 25, 2022
When contacting a hotel or other venue to hold a meeting/event there is usually a food and beverage (F&B) contract clause that stipulates the group must spend a minimum amount of money on F&B during the event, providing a source of revenue for the venue. And, if the group doe not generate the contracted amount, it will responsible for making up the difference.
Modern Restaurant Management
JANUARY 3, 2022
QR code usage has surged throughout the pandemic. According to a 2021 Ivanti Research Study, 83 percent of respondents stated that they used a QR code to make a payment or complete a financial transaction for the first time ever. However, there are security concerns with this growing technology, which largely stem from customers sharing data that restaurants could then sell.
Bill Marler
JANUARY 30, 2022
We were proud to donate $100,000 to start the fellowship. The national nonprofit public health organization STOP Foodborne Illness is accepting applicants for its 2022-2023 Dave Theno Food Safety Fellowship. Applications must be submitted by March 31. The fellowship program is a partnership with the Michigan State University Online Food Safety Program.
Lavu
JANUARY 25, 2022
How much do restaurant POS systems cost? If you’re looking for a new or upgraded restaurant POS, this is probably one of the first questions … How Much Do Restaurant POS Systems Cost? 14 Factors to Consider Read More ». The post How Much Do Restaurant POS Systems Cost? 14 Factors to Consider appeared first on iPad Point of Sale System for Restaurants, Bars & More.
Sculpture Hospitality
JANUARY 10, 2022
Optimizing your ordering process is critical to ensuring that your bar or restaurant has the inventory it needs to meet demand. It also helps minimize the risk of surplus and dead stock , which can lead to profit losses.
JAMIX
JANUARY 11, 2022
As featured in the Fall/Winter 2021 issue of Campus Dining Today. Copyright 2021 NACUFS®️. Published with permission Anna SkyttäMarketing DirectorJAMIX Inc. Food safety is not only about hygiene or ingredients that comply with regulations; it is also about nutritional quality of food and allergens. From managing menus to inventories, here are a few examples of … Continue reading Kitchen System Provides Tools for Managing Risks Related to Food Safety → The post Kitchen System Provides
Eating at a Meeting
JANUARY 17, 2022
What are the cocktail (alcoholic and non!) basics that everyone should know about making excellent drinks? Grab a glass and tune in to learn from cocktail editor, coach and mixologist, Erin R. Petrey about how cocktails are made, why they are made the way they are, and the history behind what's in the glass. Learn what to serve for your New Year celebrations and events in 2022, including non-alcoholic spirits and cocktails.
Modern Restaurant Management
JANUARY 14, 2022
In mid-December, a story went viral on Twitter across the pond about a customer being refunded by a food delivery service after complaining that the “four milkshakes, a cheesecake and an ice cream” they had ordered from a Manchester restaurant were “too cold”, as reported by Manchester Evening News. The restaurant owner turned to the media as he felt he had to speak up against the “spate of suspicious refunds” he had been experiencing, with seemingly legitimat
Bill Marler
JANUARY 6, 2022
Since the last update on December 30, 2021, CDC updated the case definition and removed three illnesses from this outbreak investigation. These three people were infected with E. coli bacteria that were not as closely related genetically to the rest in this outbreak. None of the three sick people reported eating Organic Power Greens. As of January 6, 2022, a total of 10 people infected with the outbreak strain of E. coli O157:H7 have been reported from four states.
Lavu
JANUARY 25, 2022
Technology is the heart of any food service business. Be it food trucks, bars, full-service restaurants, or delis, each needs a sound restaurant POS system … 8 Factors to Consider When Choosing a Restaurant POS System Read More ». The post 8 Factors to Consider When Choosing a Restaurant POS System appeared first on iPad Point of Sale System for Restaurants, Bars & More.
Kitchen CUT
JANUARY 6, 2022
Veganuary is here again, so we talked to the organisers about the dramatic shift towards plant based diets over the last 12 months and how hospitality operators can ‘do vegan better’ as we move through 2022. With leading scientists at the United Nations, Oxford University and Harvard all warning that a radical shift in our dietary habits is essential to mitigate climate breakdown, the world is finally listening and changing.
JAMIX
JANUARY 11, 2022
As featured in the Fall/Winter 2021 issue of Campus Dining Today. Copyright 2021 NACUFS®️. Published with permission Anna SkyttäMarketing DirectorJAMIX Inc. Food safety is not only about hygiene or ingredients that comply with regulations; it is also about nutritional quality of food and allergens. From managing menus to inventories, here are a few examples of … Continue reading Kitchen System Provides Tools for Managing Risks Related to Food Safety → The post Kitchen System Provides
Eating at a Meeting
JANUARY 10, 2022
I met Becky Kekula a few years ago at a conference about work place inclusion. When we talked about what we both do, I was intrigued by her perspective of eating at a meeting. As a person with dwarfism, she opened my eyes to yet another approach #eventprofs should consider when designing events, including the food and beverage service. In her TedX Talk, she says "we live in a society that encourages innovation.
Modern Restaurant Management
JANUARY 13, 2022
Restaurant efficiency is the key to making a profit in an industry with thin margins and fierce competition. Inefficient restaurants are usually the result of a combination of, if not, all of the following factors: Bad stock management and rotation. Untrained and unmotivated staff. Inefficient management of staff. No realistic table management. This guide sets out six tips for improving your restaurant efficiency that can be implemented immediately and cheaper to your pocket.
Bill Marler
JANUARY 17, 2022
Salmonella – Onions. As of November 12, 2021, 892 people infected with the outbreak strain of Salmonella Oranienburg have been reported from 38 states and Puerto Rico. Illnesses started on dates ranging from May 31, 2021, to October 25, 2021. Sick people range in age from less than 1 year to 101 years, with a median age of 37, and 58% are female. Of 571 people with information available, 183 (32%) have been hospitalized.
Lavu
JANUARY 27, 2022
Create a Successful Restaurant Menu with our Free eBook Do you know all the aspects of a successful menu? The best restaurant menus are much … How to Create a Successful Restaurant Menu Read More ». The post How to Create a Successful Restaurant Menu appeared first on iPad Point of Sale System for Restaurants, Bars & More.
The Food Law Firm
JANUARY 27, 2022
The Food Law Firm has distinct, institutional experience in working with food and supplement start-ups, and is acutely aware of just how precious start-up funds are. A start-up needs to identify priorities, but also sequence the efforts for max effect. Prioritize Trademarks and Branding. IP protection for food and supplement businesses can’t be overstated.
Modern Restaurant Management
JANUARY 12, 2022
The pandemic has challenged the relationship between restaurant operator and guest. Brands that have shifted to a more customer-centric approach have an understanding of loyalty as being earned and not sold. Modern Restaurant Management (MRM) magazine asked Suzi Tripp, VP of Insights at digital transformation firm Brooks Bell how restaurants loyalty programs are evolving and the importance of having a head of loyalty who understands why people buy, how they buy and how often they buy.
Modern Restaurant Management
JANUARY 4, 2022
It may not look like it at first glance, but every interaction you have with your guests generates data. From the moment they set foot inside your restaurant to the first time they log onto your website, your customers are sharing vital pieces of information that can fundamentally change how your brand operates. To understand what customer intelligence is, we have to define what it means for restaurants.
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. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank.
Modern Restaurant Management
JANUARY 31, 2022
“Order more food.” This is the American football fan’s philosophy when it comes to Super Bowl menu planning. Americans ate a record 1.42 billion chicken wings during Super Bowl LV, a trend consistent with the rising popularity of chicken wing consumption. As more restaurants continue to add wings to their lineup, with 36 prepare of the top 500 restaurant chains now offering chicken wings on their menu, we can only expect these numbers to rise.
Modern Restaurant Management
JANUARY 18, 2022
We all know that being a restaurant manager is tough. When we think of a restaurant manager, we think of common traits such as a high-energy, service-oriented individual with strong people skills who can stay calm under immense pressure. While strong accounting skills may not be at the top of what comes to mind, every good restaurant manager must have at least a basic knowledge of accounting to be successful.
Modern Restaurant Management
JANUARY 27, 2022
The restaurant industry is still dealing with pandemic-related issues, including supply chain disruptions, new COVID variants and surging cases, labor shortages, rising prices, and a shift in consumer demand. As a result, ghost kitchens, delivery-focused kitchens without a storefront or dining area, are growing in popularity. Ghost kitchens allow operators to utilize commercial kitchens – sometimes in shared spaces with other brands – without the overhead of a full restaurant space a
Modern Restaurant Management
JANUARY 28, 2022
Branding is essential for all businesses. It’s how you interact with the world and the way customers remember you. But branding is especially important for a ghost kitchen. Because ghost kitchens don’t have a storefront, convincing your customers you are trustworthy is even more difficult than promoting a brick-and-mortar restaurant. You need to convince customers you are trustworthy through branding.
Modern Restaurant Management
JANUARY 20, 2022
According to research by the National Restaurant Association Research and Knowledge Group, the restaurant industry will likely be drastically different by the year 2030. Within a decade, it could be possible for an individual to approach a drive-through in an autonomous vehicle, order through an AI-powered voice ordering assistant, and eat food that was prepared by robots.
Modern Restaurant Management
JANUARY 10, 2022
It’s no secret that the restaurant industry has changed dramatically in the last two years. COVID has upended the way the industry operates, shifting everything from the way we serve guests to how sanitation works to what the supply chain and labor market look like. Although the pandemic will continue to change how we navigate the restaurant industry moving forward, many operators are looking to find their new normal and begin proactively investing in their success again.
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