Modern Restaurant Management

MARCH 3, 2023

In a State of the Restaurant industry report, the Natiional Restaurant Association sees a return to normal with predicted sales growth in 2023. Other top research lists how impactful the Super Bowl was for restaurants, the state of gift cards and top pizza cities. A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and

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Sculpture Hospitality

MARCH 14, 2023

For bar owners and managers alike, keeping track of inventory can be a daunting task. Counting bottles, taking note of stock levels, and ordering new supplies can take up a significant amount of time and effort.

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Inventory 126

Wasserstrom

MARCH 27, 2023

Menu fonts are an important part of restaurant marketing and design because they impact the overall perception of your establishment. Therefore, choosing your fonts is just as important as choosing the right logo or location for your intended culinary demographic. Because fonts are visual elements that psychologically influence your customers, they are very useful tools […] The post How to Choose the Best Fonts for Your Restaurant Menu first appeared on The Official Wasserstrom Blog.

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Restaurant Manager Restaurant Management 109

Fast Casual

MARCH 14, 2023

Jenifer Kern highlights eight trends that restaurant operators need to embrace in a rapidly progressing digital world where efficiency is no longer an easy equation.

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Advertisement

Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.

Food and Beverage

The Foody Gram

MARCH 31, 2023

Customers often prioritize convenience when choosing where to order food. If your restaurant still relies on phone calls or messages for online orders, you risk losing customers to competitors who offer a more seamless experience. Investing in a reliable online food ordering system , like The Foody Gram, can help you retain and attract customers. Advantages of Online Food Ordering and Delivery Platforms: During the pandemic, many restaurant owners signed up for online food ordering and delivery

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Modern Restaurant Management

MARCH 15, 2023

Dynamic pricing would add friction to the guest experience, according to Capterra’s 2023 Dynamic Pricing in Restaurants. Sixty-five percent of consumers say dynamic pricing would make the decision of where and when to eat more difficult; 63 percent say it would make it harder to budget their restaurant spending. The research indicates consumer sentiment on dynamic pricing is overwhelmingly negative, and that most customers are unlikely to utilize it in a way that benefits restaurants.

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Sculpture Hospitality

MARCH 28, 2023

Franchising has been a popular business model for decades, with thousands of people investing in established brands each year. Owning a franchise offers several benefits, including a proven business model, established brand recognition, and access to training and support.

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IN Food Marketing

MARCH 31, 2023

Food shows are a topic we’ve written about on a couple of different occasions over the years ( September 2016 and April 2018 ), but as we find ourselves in a mostly post-restrictions world, it feels fitting to reexamine some of the lessons and recommendations we’ve accumulated from past experiences. Plus, be sure to peruse our list of upcoming events.

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Fast Casual

MARCH 1, 2023

Suzy Badaracco, president of Culinary Tides, reveals what you need to know about Eatertainment, preps and seasonings, plants and protein; global flavors and dessert.

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Forward Fooding

MARCH 30, 2023

Cellular agriculture, also known as “cell-based” or “lab-grown” foods for the development of animal-based protein, is an emerging technology that has the potential to revolutionize the way we produce and consume food, especially when it comes to meat, dairy, and fish. It offers undeniable benefits for the environment and the planet by allowing the production of these products without killing or exploiting animals.

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Thomas Cuisine

MARCH 30, 2023

Supporting Local and Sustainable Practices in Foodservice Sustainable food practices are a contributing factor to a healthier planet, and as a foodservice management company, we’ve prioritized local sourcing, sustainable operational practices, and cooking with the Earth in mind. We all understand the crucial role that food plays in our lives, and with each of the 22 million meals served each year, food becomes an impactful vehicle for awareness around the benefits of local sourcing, sustainable

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Modern Restaurant Management

MARCH 7, 2023

If you run a bar or restaurant, you already know how important it is to have an online presence. But having a website or social media page isn't enough anymore. In today's competitive market, you must ensure your business can be easily found online. That's where SEO (Search Engine Optimization) comes in. Here are ten reasons why your bar and restaurant needs SEO: Boost Your Online Visibility Put your business on the map with SEO!

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Sculpture Hospitality

MARCH 7, 2023

Starting a business can be a daunting task, but owning a franchise can provide a promising solution. By becoming a franchisee, individuals can leverage the established brand recognition, training and support, and proven business model offered by the franchisor. But those aren’t the only benefits of running a franchise.

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Restaurant Technology Network

MARCH 29, 2023

RTN Member Voices is a video series spotlighting innovative restaurant technologists sharing thought leadership around our industry’s most urgent challenges - and opportunities. Give RTN Member Voices 10 minutes to supercharge your tech game!

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Fast Casual

MARCH 21, 2023

As succeeding in the restaurant business becomes ever more complicated, many operators are turning to technology to overcome today’s challenges. Check out 10 brands that are using technology to thrive in the current business climate.

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Hygiena

MARCH 29, 2023

Hygiena’s APAC team took our One Health Diagnostics message to Thailand, Indonesia and the Philippines and hosted five highly successful events. The post Highlights from the APAC Region appeared first on Hygiena.

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LTI, Inc.

MARCH 28, 2023

LTI sits down at the table with University of Massachusetts Amherst Dining Service’s Garett DiStefano and Alexander Ong At universities across the country, college students are progressively savvier and selective when it comes to the campus dining experience. The days of traditional university dining halls with drab old-school utilitarian cinderblock, boring meals and hard plastic cafeteria seating have fallen from the wayside altogether.

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Modern Restaurant Management

MARCH 20, 2023

Restaurant financial statements are an untapped source of potential growth. After all, they are made up of data, and you can use data to drive improvement. How do you determine which data to look for to optimize your statements? How to Analyze Different Restaurant Financial Statements To help you make the most of your restaurant financial statements, let’s break down how you should approach a few different types.

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Sculpture Hospitality

MARCH 21, 2023

As a business owner or manager, one of your top priorities is ensuring that your inventory is properly managed. Without accurate and up-to-date inventory records, it's impossible to make informed decisions about purchasing, pricing, and sales.

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Chef's Toys

MARCH 28, 2023

It’s easy to assume that designing and outfitting a food truck is less complicated than designing a restaurant kitchen. This couldn’t be further from the truth. The small size of a food truck poses unique challenges for operational efficiency and often influences what your truck can and can’t serve. Food truck equipment must be compact but capable of producing quality food quickly.

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Fast Casual

MARCH 20, 2023

In a keynote address at the Restaurant Franchising and Innovation Summit, three restaurant execs discuss launching Buena Onda, which now has five locations. Seven more locations have been sold.

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Hospitality Hospitality 104

Forward Fooding

MARCH 27, 2023

The FoodTech industry is constantly evolving, and every year brings in new advancements, innovations, and breakthroughs. On March 1st, 2023, we revealed the complete ranking of this year’s FoodTech 500 at our Barcelona FoodTech Innovation Hub , in a hybrid event that was packed with insights and inspiration. For those who missed out, don’t worry – you can still catch up on the entire session here.

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Lithos POS

MARCH 27, 2023

Technology getting more advanced day by day. in the case of the restaurant industry technology plays an important role. So many tasks that are more complex to do manually become more simple by automating. Technology revolutionized the restaurant industry. It causes the advent of restaurant automation. Automation helps restaurants to reduce labor costs and enable an efficient workflow.

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Modern Restaurant Management

MARCH 14, 2023

In this time of economic insecurity, payments fraud has the potential to hit businesses harder than ever before. Currently, the average US business is losing $300,000 to payments fraud each year according to the latest Financial Census , a study which surveyed 2,750 senior finance executives across the globe – 15 percent of whom work in the retail, catering and leisure industry.

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Sculpture Hospitality

MARCH 28, 2023

Franchising has been a popular business model for decades, with thousands of people investing in established brands each year. Owning a franchise offers several benefits, including a proven business model, established brand recognition, and access to training and support.

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Chef's Connection

MARCH 24, 2023

Pathogens, or “bugs” such as bacteria, viruses, parasites, and fungi can contaminate our food. Pathogens can make us sick when we eat them or can produce toxins that will make us sick. I am an anaerobic spore-forming rod I produce a deadly neurotoxin The spores are heat-resistant and can survive in foods that are incorrectly or minimally processed The spore state is a period of no growth, similar to hibernation There are seven types of me, of which 4 cause illness My spores and I are widely dist

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Fast Casual

MARCH 14, 2023

Between supply chain issues, a labor crisis and changing customer expectations, most restaurant owners are dealing with lower margins, higher staff turnover, and a wealth of variables that makes profitability difficult to achieve. Fortunately, there are ways to deal with these market dynamics.

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Rosseto

MARCH 23, 2023

A stylish set of beverage dispensers are a sure way to wow even your most discerning guests. Consider just the visual impact: A glass beverage dispenser or even a plastic beverage dispenser with stand displays proudly the thoughtful drinks your team has come up with, and this invites a taste from just about everyone. Then, there is the actual act of pouring and getting a drink.

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Recipes 52

GFI

MARCH 23, 2023

August 4, 2023 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn Bryan Szeliga is not your typical chef It’s not every day that you meet a trained chef who, after a career working in fine dining, opens his own sustainable seafood shop that sells plant-based seafood alongside conventional seafood. I learned more about Bryan Szeliga and his unique background last summer when a few of my GFI colleagues and I visited his store, Fishtown Seafood.

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Modern Restaurant Management

MARCH 10, 2023

A restaurant’s design is a guest’s first impression, setting the stage for the experience to come. When creating an elevated dining space, it’s critical for there to be a meeting of the minds between the chef and designer that culminates in a setting that is reflective of the chef’s vision and taste. Hospitality designer Beatrice Girelli, co-founder and design director of Indidesign, recently conceptualized The Desmond, headed by Executive Chef Jason Neroni, at the all-ne

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