Modern Restaurant Management

JANUARY 25, 2023

Independent restaurants with fewer than three locations make up more than half of the restaurants in the U.S. Many restaurateurs dream of growing into multiple locations, but it takes a lot of capital investment to get there. At my restaurant development and investment firm Full Course, we work with emerging brands to develop leadership, optimize business practices and ultimately provide financial investment for expansion.

Restaurant Manager 207

Restaurant Manager Restaurant Management 207

Sculpture Hospitality

JANUARY 25, 2023

Bar inventory control systems assist bars in efficiently tracking their inventory levels. A bar inventory control system provides your business with detailed, accurate and up-to-date information on the quantity, location and value of your inventoried bar goods.

Inventory 128

Inventory 128

IN Food Marketing

JANUARY 26, 2023

With manufacturers always focused on goals and sales targets, a crucial partner in these endeavors is your foodservice marketing agency. Here are a few strategies on how to maximize ROI with your agency and ensure everyone is set up for success. Clearly Define the Scope and Problem to Solve Whether you’re launching a new product or introducing a rebate to help a slow-moving item sell better, knowing your goal and clearly articulating it to your agency partner helps get everyone moving in the sam

52

52

Lithos POS

JANUARY 27, 2023

Investing in equipment is one of the main costs of a restaurant business. By identifying your restaurant business model, finance, consideration of space, and other related aspects, you can identify the essential restaurant equipment that you need to invest in. So listing them one by one will give you a clear picture of where your money should invest and cut the cost as well.

Purchasing 52

Purchasing Inventory Inventory Management Food and Beverage 52

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

Modern Restaurant Management

JANUARY 24, 2023

In the digital age, online reputation management is critical for business success. Many depend on social media reviews and posts about a particular restaurant before deciding whether they will dine there or not. Nearly half of your market depends on social media comments for their restaurant reviews. A survey conducted by MGH Advertising found that 45 percent of American diners said they tried a restaurant for the first time precisely because of a positive post on social media, while another 21

Restaurant Manager 197

Restaurant Manager Restaurant Management 197

JAMIX

JANUARY 23, 2023

Mikko Jaatinen, CEO, Jamix Oy A factory building sewing machines has a blueprint that breaks down the product into every single part needed to build it. The factory checks what purchasing options they would have for each part, taking into consideration obviously price and quality but also other factors such as sustainability. Next step is … Continue reading What if a factory should change the product they build to another product, every day… → The post What if a factory should change

Purchasing 52

Purchasing Commercial Kitchen Food Service Management Food Service Manager 52

Eating at a Meeting

JANUARY 23, 2023

Do you ever feel deprived about food? With a chronic disease such as diabetes, you have to avoid specific foods to avoid reactions. While that may seem simple, there is nothing simple about it. It takes a lot of diligence to watch everything you eat (quality and quantity), constantly read ingredient labels, and ask questions of servers and chefs about what's in the menu item.

Chef 52

Chef 52

Modern Restaurant Management

JANUARY 23, 2023

Businesses are facing a whirlwind of turning points resulting from the COVID-19 pandemic and subsequent “Great Resignation” period. It’s getting harder and harder to adapt and survive, especially in the ever-changing hospitality industry, but the best companies forge ahead. Life in the trenches of a restaurant is stressful, perhaps a bit unnecessarily at times.

Hospitality 197

Hospitality Hospitality 197

ComplianceMate

JANUARY 24, 2023

When it comes to avoiding significant financial losses, a food safety monitoring system is an absolutely essential part of every foodservice business. Without the proper technology, you could be unknowingly compromising your food safety and your reputation. Here’s how temperature monitoring with WiFi can help manage all those aspects of your business.

Food Safety 52

Food Safety 52

JAMIX

JANUARY 23, 2023

Mikko Jaatinen, CEO, Jamix Oy A factory building sewing machines has a blueprint that breaks down the product into every single part needed to build it. The factory checks what purchasing options they would have for each part, taking into consideration obviously price and quality but also other factors such as sustainability. Next step is … Continue reading What if a factory should change the product they build to another product, every day… → The post What if a factory should change

Purchasing 52

Purchasing Commercial Kitchen Food Service Management Food Service Manager 52

Hygiena

JANUARY 23, 2023

Hygiena, a global food safety and animal health leader in rapid diagnostic tests, is pleased to announce the AOAC-approval of its ZymoSnap test device for the measurement of alkaline phosphatase (ALP) enzymes in milk and milk-based products. The post Hygiena® Announces AOAC-approval for its ZymoSnap ALP Device that Rapidly and Accurately Verifies Proper Dairy Pasteurization appeared first on Hygiena.

Food Safety 52

Food Safety 52

Modern Restaurant Management

JANUARY 26, 2023

There is a widespread new appreciation for restaurants, an encouraging sign for the future, according to The Bank of America 2022 State of the Restaurant Industry report. In other encouraging news, franchise operators believe that, although most restaurants are not fully staffed, the labor situation has stabilized. Modern Restaurant Management (MRM) magazine asked Cristin O’Hara, Managing Director and Head of Restaurant Group at Bank of America, to elaborate on some of findings.

Restaurant Manager 189

Restaurant Manager Restaurant Management Staffing 189

Restaurant Technology Network

JANUARY 26, 2023

The Restaurant Technology Network would like to welcome the newest member of our Board of Governors, Vadim Parizher, VP of Technology, Taco Bell.

52

52

Modern Restaurant Management

JANUARY 27, 2023

Having a passion for food isn’t enough to run a restaurant. It takes a lot to become an entrepreneur including learning actively from mistakes, understanding operations, and managing finances. A business plan is necessary to clarify everything in the beginning. Many entrepreneurs who are new to the business might not consider issues like cash availability, inventory costs, and overhead costs.

Inventory 180

Inventory 180

Restaurant Technology Network

JANUARY 26, 2023

The Restaurant Technology Network would like to welcome the newest member of our Board of Governors, Vadim Parizher, VP of Technology, Taco Bell.

52

52

Restaurant Technology Network

JANUARY 26, 2023

15 red-hot tech startups will be showcased at MURTEC in Las Vegas, March 6-8.

52

52

Restaurant Technology Network

JANUARY 25, 2023

CEO & Co-Founder, ClearCOGS

52

52