Restaurant Hospitality

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Brooklyn Tea, located in the Bedford-Stuyvesant neighborhood of Brooklyn, New York, is a single-unit tearoom that, early...
11/04/2020
How one Black-owned restaurant in Brooklyn was saved by the Black Lives Matter protests

Brooklyn Tea, located in the Bedford-Stuyvesant neighborhood of Brooklyn, New York, is a single-unit tearoom that, early on in the pandemic, boomed into an online business the owners Alfonso “Ali” Wright and Jamila McGill say they could have never imagined.
http://ow.ly/vx4y50CbAYm

Brooklyn Tea House in Bed-Stuy neighborhood received a grant when Black-owned businesses surged in popularity in May

While the horrific killing of George Floyd was hard to watch, his death has spurred a movement among people and industri...
11/03/2020
Closing the gap: Foodservice leaders introduce Pathways to Black Franchise Ownership

While the horrific killing of George Floyd was hard to watch, his death has spurred a movement among people and industries looking to do better by Black Americans. And, the most recent sector to act is the foodservice industry.

The Multicultural Foodservice & Hospitality Alliance (MFHA), 4thMVMT and PepsiCo have launched a leadership and mentorship program that will increase the number of Black--owned restaurants in the industry.

http://ow.ly/9fv250CaKTR

Leaders from PepsiCo, Jersey Mike’s Subs, the Multicultural Foodservice & Hospitality Alliance and 4thMVMT discuss aimed at developing and mentoring “aspiring black entrepreneurs” to become restaurant owners during final day of Restaurants Rise powered by MUFSO.

After the arrival of the pandemic, it became clear that standard restaurant sanitizing and cleaning procedures — like do...
11/03/2020
New cleaning technologies are pitched as game changers for restaurants, but do they work?

After the arrival of the pandemic, it became clear that standard restaurant sanitizing and cleaning procedures — like donning gloves to wipe down counters or mopping with commercial grade cleansers after hours — would not cut it.

As dining rooms began to reopen, the use of and innovation around sanitization technology — particularly sanitizing UVC lights that deactivate virus particles — became a gamechanger, at least for restaurant operators that can afford the investment. http://ow.ly/zy6Y50CasWA

From UVC lights that inactivate COVID particles on contact to a smart robot cleanser, restaurants are investing big time in new sanitization technologies to put customers at ease

Technology also has helped with supply chain and inventory, and, with developments in artificial intelligence, is starti...
11/02/2020
Chipotle executive Scott Boatwright shares how tech makes life easier for employees

Technology also has helped with supply chain and inventory, and, with developments in artificial intelligence, is starting to anticipate restaurants’ needs. But restaurants are, above all else, about people.

“Our industry is still a people business, a business where we rely on people choosing our products, people serving our products and people cooking our food,” Scott Boatwright, chief restaurant officer of Chipotle Mexican Grill, told virtual attendees of Restaurants Rise powered by MUFSO in a presentation titled A Recipe for Success: Tech and Talent.

http://ow.ly/9hx250C9ho4

Human-technology interaction helps drive the chain’s success

The uncertain economic recovery for restaurants in the wake of the COVID-19 pandemic has slowed in recent months, posing...
11/02/2020
Economic recovery for restaurants remains uncertain, National Restaurant Association CEO Tom Bené says

The uncertain economic recovery for restaurants in the wake of the COVID-19 pandemic has slowed in recent months, posing more hurdles for operators.

“It’s been a very challenging environment,” said Tom Bené, president and CEO of the National Restaurant Association.

http://ow.ly/WT7e50C9gOX

With no added support, 40% of surveyed operators expect they will be unlikely to be in business 6 months from now

Although much of operators’ marketing energy has been dedicated to communicating with customers about COVID-19 era safet...
10/30/2020
Dunkin’ Brands, Noodles & Co. executives on how to hook customers through interactive and entertainment marketing

Although much of operators’ marketing energy has been dedicated to communicating with customers about COVID-19 era safety procedures and features in 2020, it’s become just as important to entertain as it is to inform. Drayton Martin, vice president of stewardship for Dunkin’ Brands and Stacey Pool, chief marketing officer for Noodles & Co. discussed entertainment marketing strategies during Thursday’s Restaurants Rise by MUFSO session, “Gamification Marketing.”

Here are some marketing leadership lessons from two big names in the restaurant industry.
http://ow.ly/AFUS50C7BVP

Dunkin’ Brands vice president of stewardship Drayton Martin and Noodles & Co. chief marketing officer Stacy Pool on personalized marketing in the age of COVID-19

The election is finally upon us, and this week on Working Lunch the Align Public Strategies team discusses what they see...
10/30/2020
Working Lunch: The election forecast edition — things restaurant operators should watch for

The election is finally upon us, and this week on Working Lunch the Align Public Strategies team discusses what they see as the likely outcomes at the federal, state and local levels. This includes a few very important ballot measures that will significantly affect profit and loss statements.

The Align Public Strategies team discusses likely outcomes at federal, state and local levels

Since the pandemic hit in March, restaurants have been focusing on curbing the spread of the deadly coronavirus by expan...
10/30/2020
Worried about airborne transmission? Here’s what restaurants should be doing to sanitize indoor air in the dining room

Since the pandemic hit in March, restaurants have been focusing on curbing the spread of the deadly coronavirus by expanding sanitation of high-touch surfaces, adding barriers between tables, creating more outdoor seating, wearing masks and implementing strict distancing protocols.

But now the industry faces one more safety challenge recommended by health officials: cleaning indoor air.
http://ow.ly/gtRN50C7AVg

Experts and a San Francisco operator discuss the next level of safety protocols restaurants face to curb the spread of COVID-19

Several new breakfast spots have opened up during the pandemic to sold out crowds while others have begun to franchise.H...
10/30/2020
Defying the morning daypart pandemic slump

Several new breakfast spots have opened up during the pandemic to sold out crowds while others have begun to franchise.

Here’s a look at some new and growing breakfast and brunch concepts from coast-to-coast.
http://ow.ly/9u4250C7qcM

See some new and growing concepts that are changing the breakfast game

Pacific Northwest grocer Quality Food Centers (QFC), a division of The Kroger Co., and Tutta Bella Neapolitan Pizzeria, ...
10/30/2020
QFC stores expand Tutta Bella partnership with second grocerant

Pacific Northwest grocer Quality Food Centers (QFC), a division of The Kroger Co., and Tutta Bella Neapolitan Pizzeria, a popular Seattle Neapolitan pizzeria chain, have teamed to open a counter service-style Tutta Bella location inside QFC’s high-volume University Village location in Seattle.
http://ow.ly/2HUh50C7lWv

New Seattle location will debut Tutta Bella’s Take-n-Bake pizza

Innovation has become accelerated and it’s time to either risk it all or fail for not trying, according to Vijay Vaithee...
10/30/2020
What’s in store for the economy? Vijay Vaitheeswaran of The Economist gives a preview of the economic trends he foresees

Innovation has become accelerated and it’s time to either risk it all or fail for not trying, according to Vijay Vaitheeswaran, the U.S. business editor for The Economist. Ideas, he argued, can and should come from anywhere in the company and executed as quickly as possible. http://ow.ly/jvjm50C7iUw

Now is the time for mistakes, so take the risk, says Vaitheeswaran

10/29/2020

Cecilia Chiang, who helped revolutionize Chinese dining in the United States, died at her home in San Francisco on Wednesday, according to published reports. She was 100 years old. http://ow.ly/TjvV50C6y6T

TODAY at 3 p.m. EDT: Pathways to Black franchise ownership with Gerry Fernandez, President of the MFHA , Peter Cancro , ...
10/29/2020

TODAY at 3 p.m. EDT: Pathways to Black franchise ownership with Gerry Fernandez, President of the MFHA , Peter Cancro , CEO of Jersey Mike's Subs, Hugh Roth of SVP of PepsiCo and Karim Webb, CEO of 4THMVMT at #RestaurantsRise powered by #MUFSO. Join for FREE here: http://ow.ly/In8C50C68zu

10/29/2020

TODAY at 2:30 p.m. EDT: As operators head into winter where do they see the most effective use of their marketing dollars? Hear from Justin McCoy, VP of Marketing at Cousins Subs, and James Bears award winner Sarah Stegner of Prairie Grass Cafe at #RestaurantsRise powered by #MUFSO. Join for FREE here: http://ow.ly/RRrV50C68eW

TODAY at 1 p.m. EDT: How chains can leverage social media, and their apps to drive brand loyalty on their digital channe...
10/29/2020
Restaurants Rise Powered by MUFSO

TODAY at 1 p.m. EDT: How chains can leverage social media, and their apps to drive brand loyalty on their digital channels with Stacey Pool, CMO of Noodles & Company, and Drayton Martin, VP Brand Stewardship at Dunkin' at #RestaurantsRise powered by #MUFSO. Join for FREE here: http://ow.ly/dKS750C67FD

Restaurants Rise, powered by MUFSO takes over October! Produced by Nation's Restaurant News and Restaurant Hospitality, this virtual event will be an immersive multi-session online experience convening thousands of foodservice leaders for inspiration, connection and meaningful takeaways.

TODAY at 12 p.m. EDT: Tom Bené, CEO of The National Restaurant Association, speaks on the state of the industry 7 months...
10/29/2020

TODAY at 12 p.m. EDT: Tom Bené, CEO of The National Restaurant Association, speaks on the state of the industry 7 months after the pandemic at #RestaurantsRise powered by #MUFSO. Join for FREE here: http://ow.ly/FHGL50C67qZ

10/28/2020

TOMORROW at 1:45 p.m. EDT, join Bret Thorn for a conversation on menu development to-go with Jamie Carawan of Buffalo Wild Wings and William Eudy of McAlister's Deli at #RestaurantsRise powered by #MUFSO. Tune in here: http://ow.ly/xc8n50C5vFg

10/28/2020

The 2020 election is in full swing, and the restaurant industry is waiting to see what its future will look like. With the Senate adjourning before passing any coronavirus relief package, it’s time to turn to state and local elections to see what’s at stake for the industry further down the ballot.

We already covered the big-ticket views, but there are dozens of ballot initiatives in 38 states that could pass and affect operators in states from Florida to California.

Here are the ballot initiatives across the country that could be passed on Election Day:
http://ow.ly/6OsZ50C5uQY

10/28/2020

During the COVID pandemic, menus have become a primary way for restaurateurs to reach consumers. Chefs have stepped up their game.

Take a look at some new menu trends in this gallery.
http://ow.ly/xYA850C5rZB

Peter Cancro, CEO of Jersey Mike’s Subs will be a keynote speaker at Restaurants Rise powered by MUFSO on its final day,...
10/28/2020
Jersey Mike’s Subs CEO Peter Cancro to join MFHA President Gerry Fernandez to talk about the path to Black restaurant franchise ownership

Peter Cancro, CEO of Jersey Mike’s Subs will be a keynote speaker at Restaurants Rise powered by MUFSO on its final day, Thursday, Oct. 29, at 3 p.m. EDT, in discussion on the path to Black franchise ownership, brought to you by PepsiCo Foodservice. http://ow.ly/CO1L50C5pPj

Plus, NRA CEO Tom Bené to speak on the state of the industry in his first address since becoming CEO in May

After filing for Chapter 11 bankruptcy in June as a result of COVID-19 pandemic-related challenges, Grand Rapids, Mich.-...
10/28/2020
BarFly Ventures’ HopCat bought out of bankruptcy by Congruent Investment Partners and Main Street Capital

After filing for Chapter 11 bankruptcy in June as a result of COVID-19 pandemic-related challenges, Grand Rapids, Mich.-based BarFly Ventures LLC sold its assets — including craft beer bar/restaurant HopCat, Stella’s Lounge, and Grand Rapids Brewing Co. — to Congruent Investment Partners and Main Street Capital for $17.5 million, the company announced on Tuesday. http://ow.ly/sV9X50C5886

The new owners bought BarFly’s assets — including HopCat, Stella’s and Grand Rapids Brewing company — for $17.5 million

Today at 3:15 p.m. EDT: Join Chipotle Chief Restaurant Officer Scott Boatwright as he discusses the brand's successful j...
10/27/2020

Today at 3:15 p.m. EDT: Join Chipotle Chief Restaurant Officer Scott Boatwright as he discusses the brand's successful journey to industry leading performance, and what it takes to get there. Hint: it takes Tech and Talent. Hear about what's next for restaurant tech and the importance of a supported and engaged workforce--and how Chipotle has put it all together as one of the most successful brands today. Join this session of #RestaurantsRise powered by #MUFSO here: http://ow.ly/qvXR50C3YiD

10/27/2020

Today at 2:45 p.m. EDT: Growth hacking your business –
How restaurants are using a myriad of ghost kitchen models to earn more revenue without building brick and mortar restaurants with Chef Eric Greenspan of Virtual Dining Concepts and James O'Reilly, CEO of Smokey Bones. Tune into this session of #RestaurantsRise powered by #MUFSO here: http://ow.ly/SLqV50C3YcY

10/27/2020

Today at 2 p.m. EDT: In-restaurant “shelves” holding B.O.P.I.S. orders. Outside pick-up “lanes” for drivers who ordered ahead. “Super expediter stations” supporting order assembly and management for multiple distribution channels. Curbside service “carve-outs” for customers who will make the drive, but not the walk into your establishment. Restaurant physical plant vocabularies are expanding. Find out how and why at this session during #RestaurantsRise powered by #MUFSO. Tune in here: http://ow.ly/v8jl50C3XJp

Today at 12 p.m. EDT: Vijay Vaitheeswaran of The Economist breaks down the big picture trends to assess how bad things m...
10/27/2020

Today at 12 p.m. EDT: Vijay Vaitheeswaran of The Economist breaks down the big picture trends to assess how bad things might get for the U.S. economy, and the likely scenarios toward recovery and rejuvenation at #RestaurantsRise powered by #MUFSO. Tune in here: http://ow.ly/IC6y50C3Xtc

10/27/2020

California restaurants and bars battered by indoor dining restrictions continue to pay state and local fees for liquor licenses, health permits and tourism assessments.

Now, independent restaurants are demanding refunds totaling tens of millions of dollars. Claims were filed Monday in California’s largest counties: Orange, Los Angeles, San Diego, Sacramento and Monterey County.
http://ow.ly/O99d50C3VyG

See six early and mid-stage restaurant concepts that are looking for franchisees this quarter, from virtual restaurants ...
10/26/2020
Look who’s franchising now: fall edition

See six early and mid-stage restaurant concepts that are looking for franchisees this quarter, from virtual restaurants to up and coming wing concepts. http://ow.ly/DqLs50C38Nr

Six early and mid-stage concepts are looking for franchisees this quarter, from virtual restaurants to up and coming wing concepts

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Small and helpful tips change everything
Small and helpful tips change everything
Back to basics!
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For the restaurant owners, check this out to fight the COVID-19: https://join.sesameeat.com/#COVID-19
For the restaurant owners, check this out to fight the COVID-19:
Chef Tom Colicchio On How To Save The Restaurant Industry May 7, 20204:30 PM ET The 'Top Chef' judge spoke with Terry Gross about broken food supply chains, food waste, and what the future of the restaurant industry might look like due to COVID-19. Colicchio helped form the Independent Restaurant Coalition to lobby Congress for relief for the industry. "We're really looking at saving every restaurant, because we think that every restaurant needs to be there," he says.....
Hi folks! I am an MBA student at UC Berkeley and my partner owns a cocktail bar. I'm working on a school project to understand how we might help restaurants manage their online food delivery. With COVID impacting all our lives so intensely, it feels like this is hopefully a helpful pursuit. Would anyone in this group be willing to connect with me for a 15-20 minute phone or video conversation in the next couple of weeks? Your perspective is truly valuable. Thank you!
To support restaurants affected by COVID-19, Ecwid is giving away access to online ordering for free through 2020. If your physical location is now closed, you can move your ordering online with an ecommerce website. You’ll have access to scheduled order pickup, point-of-sale tools, and gift cards at no charge. https://www.ecwid.com/restaurant-offer
To support restaurants affected by COVID-19, Ecwid is giving away access to online ordering for free through 2020. If your physical location is now closed, you can move your ordering online with an ecommerce website. You’ll have access to premium tools including: scheduled order pickup, point-of-sale tools, and gift cards at no charge. Learn more: