Modern Restaurant Management

OCTOBER 13, 2021

With profit margins ranging on average from three to nine percent , restaurants are continually looking to keep costs down. How do restaurant operators find efficiencies to minimize costs without degrading quality or service? The industry has since entered recovery mode , but returning to pre-pandemic levels won’t be easy. Consumers have shown interest in returning to restaurants, but it’s a slow march, not a cavalcade.

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Customer Experience Staffing Food Safety Food Service 245

Bill Marler

OCTOBER 13, 2021

WFXR reports that the Roanoke City and Alleghany Health Districts announced Tuesday that the number of people infected with hepatitis A more than doubled over the last two weeks following an outbreak at three Famous Anthony’s locations, going from 14 to 35 cases. Health officials first reported the outbreak on Sept. 24, saying that a person who worked at three different Famous Anthony’s locations tested positive for the highly contagious infection.

Hospitality 206

Hospitality Hospitality 206

Sculpture Hospitality

OCTOBER 12, 2021

In our blog, we’ve discussed in detail how using inventory management software to gain better visibility and control over your restaurant and bar inventory can significantly improve business profitability.

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Inventory Management Inventory Inventory Management Software 131

The Restaurant Warehouse

OCTOBER 15, 2021

Get the right equipment at a fraction of the cost. We offer restaurant equipment leasing for startups and small businesses with no upfront payments and low monthly payments. The restaurant start-up industry is a tough one. With no pay in advance, while you launch your restaurant. When launched you rely on your staff and equipment to generate profit for the business - while you work to build a sustainable and profitable business.

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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

Modern Restaurant Management

OCTOBER 14, 2021

Diners are second-guessing their holiday plans, according to the third installment of BentoBox’s Restaurant Delivery Consumer Trend Report. The year-long study is tracking how U.S. consumers’ delivery and takeout habits evolve through COVID-19 recovery. Sixty-four percent of diners are very or somewhat likely to change their dining habits over the next few months given the Delta variant and surging cases nationally.

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Food Safe System

OCTOBER 13, 2021

We are delighted to have been featured in DeliverRank Food Safe System: The App that Automates Food Safety Compliance. Neil Bradley, founder and CEO of Food Safe System, knows a thing or two about food safety, having been both a highly recognised and respected chef and restaurateur. Here he explains more about the complexity of the Food Safety Compliance issue and how his app can reduce Food Safety to a walk in the park.

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Food Safety Food Service Food Service Chef 52

The Restaurant Warehouse

OCTOBER 14, 2021

You've got a new business with great food, a great location, and an amazing staff. But if you're struggling to keep up with the demand for your restaurant - you might be considering leasing restaurant equipment. Lease To Own Restaurant Equipment If equipment finance is needed in order to improve efficiency, reduce labor costs, handle a larger number of patrons, or some other reason and cash flow or a working capital loan funds are not available, the business owner might consider leasing to own t

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Commercial Kitchen Kitchen Equipment Purchasing Inventory 52

Modern Restaurant Management

OCTOBER 15, 2021

Restaurants are feeling an unprecedented churn as they face staffing shortages, implement new SOPs, keep up with city, state, and national regulatory agencies and ever-evolving pandemic information – while also running their business and keeping everyone safe. Many restaurant leaders are feeling relentless pressure. While safety and quality have always been paramount, the ongoing COVID pandemic has amplified these issues.

Food Safety 197

Food Safety Staffing Purchasing Hospitality 197

Bill Marler

OCTOBER 9, 2021

Trichinellosis is a parasitic disease that results from consumption of raw or undercooked meat infected by roundworm species in the genus Trichinella. Early signs and symptoms occur 1–2 days after ingestion and include diarrhea, abdominal pain, fatigue, nausea, and vomiting. Systemic signs and symptoms, which typically occur 1–2 weeks after ingestion and last for 1–8 weeks, include facial and periorbital edema, fatigue, fever (remittent) and chills, headache, muscle soreness, pruritus (with or w

Food Safety 130

Food Safety 130

Food Safe System

OCTOBER 13, 2021

Food Safe System DeliveryRank Interview We are delighted to have been featured in DeliverRank Food Safe System 2021: The App that Automates Food Safety Neil Bradley, founder and CEO of Food Safe System , knows a thing or two about food safety, having been both a chef and a restaurateur. Here he explains more about the complexity of the issue and how his app can reduce it to a walk in the park.

Food Safety 52

Food Safety Food Service Food Service Chef 52

The Restaurant Warehouse

OCTOBER 14, 2021

Atosa Mixers To find the correct size kitchen mixer for your application, here are some helpful weights and measures: 8.3 lb = 1 gallon of water and 2 lbs is equal to one quart. Atosa planetary mixers are gear driven, have a 3 to 4 speeds and a 1 to 3.75 horsepower motor. As the name implies, planetary mixers feature an agitator that moves around the bowl like a planet.

Commercial Kitchen 52

Commercial Kitchen Purchasing Food Service Food Service 52

Modern Restaurant Management

OCTOBER 11, 2021

With increased talk of COVID-19 vaccine mandates and the rise of the Delta variant , restaurant owners are still adapting their dine-in operations to keep up with the times. As a part of this process, many operators have once again turned to outdoor dining as a lifeline to help recover lost revenue and make customers feel at ease. According to the National Restaurant Association's 2021 State of the Restaurant Industry report , 70 percent of consumers reported they would likely take a table o

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Dining Operations Inventory 197

School Meals That Rock

OCTOBER 12, 2021

Is it possible that this school year is worse for school meal programs than last year? Talk to a few school nutrition heroes and the answer is a resounding YES. First, the good news: All students K-12 in US schools can receive meals at no cost during SY 2021-2022. This means increased participation (more than double in some schools) and more kids getting healthy meals.

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School Lunch School Nutrition Nutrition Cafeteria 52

MSU Agrifood Safety Produce Bites

OCTOBER 15, 2021

This episode features Barb Roth, owner of Red Barn Market in Lowell Michigan, and Mariel Borgman, Community Food Systems Educator with MSU Extension. They discuss various food safety risks on U-Pick farms and how you can mitigate them. Resources: Contact your local Produce Safety Technician Michigan Agritourism Association Worker Training Resources and Templates Funding for this podcast was made possible in part by the Food and Drug Administration through grant PAR-16-137.

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Food Safety 40

Eating at a Meeting

OCTOBER 11, 2021

People don't eat or drink at events for a variety of reasons: food allergies, religious, moral, personal, disability, pregnancy, mental health, etc. Haley Moss says (and I agree) that "they shouldn't always feel pressured to disclose why or feel they have to opt out of socializing!" because of their need. Menus and environments should be designed so they are able to participate.

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Food and Beverage Food and Beverage 40

Modern Restaurant Management

OCTOBER 12, 2021

There’s a surge in demand for hourly workers, and restaurants nationwide are grappling with unprecedented staffing shortages. It’s even led some restaurants to temporarily shutter their doors. Recent research found this shows no sign of slowing down, as more than a third of workers don’t intend to return to the industry. Many restaurants are responding by offering higher (and higher) wages, signing bonuses, paid vacation and more.

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Staffing Hospitality Hospitality 197

Modern Restaurant Management

OCTOBER 11, 2021

You set yourself up for success by finding the right niche for your restaurant. Whether you’re serving gourmet food in a fine dining establishment or flipping burgers next to the local university, there’s going to be an audience that works best for your business. By focusing on niche marketing , your restaurant will flourish. What is Niche Marketing?

Customer Experience 196

Customer Experience Catering Catering 196

Modern Restaurant Management

OCTOBER 13, 2021

Daily travel numbers are nearly back to what they were in 2019, according to the Transportation Security Administration ( TSA). With many businesses experiencing an increase in the number of guests, this equates to more foot traffic in public restrooms. In the wake of the pandemic, these spaces need to look their best, as clean restrooms can enhance customer satisfaction and encourage repeat business.

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Modern Restaurant Management

OCTOBER 12, 2021

As new variants are spreading across the country, some states are encouraging mask-wearing again. As a business owner trying to keep your restaurant open, you might consider requiring it for your patrons. Unfortunately, not everyone is on board with wearing a mask. That can create instant tension in your establishment and conflict between your staff and patrons.

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Modern Restaurant Management

OCTOBER 14, 2021

Despite widespread COVID-19 vaccine availability, the restaurant industry is still in a vulnerable position in the U.S. This isn’t lost on the National Restaurant Association, which sent a letter to Congress this summer to highlight the results of a recent consumer confidence survey and to urge leadership to replenish the Restaurant Revitalization Fund.

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Chef Recipes 180

Eating at a Meeting

OCTOBER 11, 2021

People don't eat or drink at events for a variety of reasons: food allergies, religious, moral, personal, disability, pregnancy, mental health, etc. Haley Moss says (and I agree) that "they shouldn't always feel pressured to disclose why or feel they have to opt out of socializing!" because of their need. Menus and environments should be designed so they are able to participate.

Food and Beverage 40

Food and Beverage Food and Beverage 40