Culinary Cues
NOVEMBER 17, 2020
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.
7 Shifts
NOVEMBER 17, 2020
Think about the best job you've ever had (hopefully it’s the one you have now!). Perhaps you loved that job because you were good at it, because you clicked with your coworkers, or maybe because your supervisors made you feel appreciated. Because you were invested in your work, you probably enjoyed showing up and were willing to go above and beyond the call of duty.
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Goliath Consulting
NOVEMBER 22, 2020
Supply chain issues and Covid-19 are not making it easy to run a bar right now. The Oktoberfest kegs are empty and public spaces are starting to light up with the holiday spirit. Most bar managers are pulling out their gingerbread martini and hot spiced rum recipes to fill their seasonal drink menus. But in 2020 and the midst of a pandemic, will the same old holiday cocktails appeal to guests?
Embrace the Suck
NOVEMBER 2, 2020
I like a good deal and I’m sure you do as well. I have a friend who is like a bloodhound when it came to finding deals! I mean she is obsessed with getting a better deal. I actually don’t think she has paid full retail once. LOL. Deals are everywhere and we think they drive sales and they do for a short amount of time. It’s a lot like the carrot and stick management style.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Modern Restaurant Management
NOVEMBER 24, 2020
With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Restaurant owners are being forced to find a way to make it through winter with vastly reduced revenue, and many operators are scrambling to reallocate budgets and manage staffing to survive COVID-19.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Culinary Cues
NOVEMBER 20, 2020
It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors. It is heartbreaking to read of life visions dashed and even long-standing, viable businesses choosing to throw in the towel. I am writing this to tell you that, in most cases, this does not have to be the storyline.
7 Shifts
NOVEMBER 16, 2020
Main Squeeze started in 2017 as a single-location juice bar in Louisiana, but serving up healthy and quick smoothies and bowls to their hometown of Lake Charles. We spoke with Jessie Williams, Director of IT, to learn more about the amazing growth of Main Squeeze in the past three years. Main Squeeze was founded in 2017 out of Lake Charles, Louisiana.I don't think anybody really knew the level of success they were going to have when starting it originally.
The Restaurant Group
NOVEMBER 9, 2020
Restaurant-to-Consumer Social Media Engagement. If “a picture is worth a thousand words,” social media is to be thanked for taking Norwegian playwright Henrick Ibsen’s adage and using technology to digitally canvas the ether with multiple complex ideas, then framing them in a single image. Restaurants use social media to draw in diners. Patrons and tourists take photos of their meals, run them through filters, and make the food look as enticing as possible.
Xtra Chef
NOVEMBER 11, 2020
The holiday season is usually full of family, friends, and fun—and a lot of profitability for the restaurant industry. In fact, a survey of small business owners found that 47% of restaurants enjoy the most profitability during Q4. But as we know, 2020 is a year unlike any other, so the holidays are bound to be a bit different than what we’re all used to.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Modern Restaurant Management
NOVEMBER 19, 2020
As the restaurant industry continues to grapple with understanding what the new normal looks like, there may be some hope. Recently, the House of Representatives passed the RESTAURANTS Act, which aims to help restaurants work their way through the pandemic, including getting their employees working again. If the bill is passed, it will create a $120 billion revitalization fund for independent restaurants to handle the long-term effects of the pandemic on their industry.
Restaurant365
NOVEMBER 20, 2020
Background. Eli’s Restaurant Group is a family of restaurants that’s called Connecticut home for more than two decades. With six restaurant locations and a catering arm, Eli’s Restaurant Group shares the vision that upscale American cuisine can be combined with a friendly, inviting atmosphere. Eli’s provides a “perfect place for families, friends, and sports fans to eat, drink, and enjoy.” Restaurants include Eli’s Brick Oven Pizza, popular for its pizza and w
Culinary Cues
NOVEMBER 27, 2020
We are a blend of our experiences and the people whom we let in to our lives. Everyone and everything influences the personal and professional product that we become. It is important to note that to whatever degree we allow it to happen – influencers are all around us – shaping and molding the cook, chef, and person that others will see. If you were to write your story that answers the question: “ how did I become the cook or chef that I am today” – how would you answer?
7 Shifts
NOVEMBER 12, 2020
Did you know that restaurant employees change jobs every 56 days ? The restaurant industry welcomes new staff at unprecedented rates. In other industries, the average employee tenure is 4.2 years. In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. Strategic onboarding is critical to battling costly and disruptive employee turnover.
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Future Food
NOVEMBER 4, 2020
The Commons at the Ormond Collected brought to us by The Big Group Image via The Big Group. Hospitality Mindset – It’s All About The Customer. The Business of Food starts with thinking about hospitality – I call it a Consumer-First Approach. One that consistently excites as well as offers choice, efficiency, value, quality and consistency. Food and hospitality spend across the globe is on the rise, with all sectors vying for the food-dollar.
Hot Schedules
NOVEMBER 3, 2020
Blog. Top 3 Fundamentals of Running Vital Restaurant Operations. S ome may look back on 2020 as the year that fundamentally changed the hospitality industry – and they wouldn’t be wrong. Between documenting team member wellness to modifying your roster to accommodate changing consumer demand, operating during a pandemic has certainly challenged the way we view success.
Modern Restaurant Management
NOVEMBER 16, 2020
Not too long ago, the restaurant storefront and menu helped to attract customers, but now an online presence is more important than ever. The battle for visibility is no longer in your street presence but in web search results. So how do you optimize your online presence and dominate local search results? These five tips should help you implement a solid SEO strategy. 1.
Sculpture Hospitality
NOVEMBER 23, 2020
Touchscreen point-of-sale (POS) systems are a crucial part of any restaurant or bar’s operational processes, but they can be incredibly expensive. POS systems often cost at least $20,000, and that price often comes with the myth that a POS can fulfill all of a restaurant’s operational needs.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Culinary Cues
NOVEMBER 25, 2020
For most people this will be a different Thanksgiving, a day without the traditional celebrations of large family gatherings, a day with far too much leftover turkey as we attempt to keep some semblance of normality through the bounty of the table. Even though those we care about the most may remain spread out across the country and social distancing is measured in hundreds of miles instead of six feet – there is still plenty to be grateful for.
Typsy
NOVEMBER 23, 2020
This year has been all about figuring out how to adapt, and learning to expect the unexpected. This has really brought to light the ways we need to start thinking seriously about making our venues future-proof - not just attracting customers in a way that works now, but in ways that will continue to work no matter what comes next. Enter remodeling. To be clear, we’re not talking about blowing your budget.
ChowNow
NOVEMBER 11, 2020
For restaurant owners, using third-party delivery apps like DoorDash, UberEats, Grubhub, and Postmates can seem like a necessary evil. These middleman platforms with millions of users lure restaurateurs with promises of big sales and countless new customers. Even those with their own restaurant ordering system may list their restaurant on one or more delivery apps to tap into large user bases and strong brand recognition.
Indoor Media
NOVEMBER 19, 2020
2020 was one of the most difficult years for small businesses. Countless companies failed to stay afloat, let alone expand, so it might be difficult to think about advertising right now. However, if you are one of the few that made it this far, you’re already ahead of the curve. From here, you have to accept that if you’re not advertising, someone else is.
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Modern Restaurant Management
NOVEMBER 12, 2020
The devastating effects of restaurants during COVID-19 cannot be understated. According to recent data published by Yelp , 26,000 restaurants have permanently closed due to COVID-19. Here in Colorado alone, 62 percent of Colorado restaurants say they will be forced to consider closing permanently in the next six months under current or worsened conditions, according to the Colorado Restaurant Association.
EATER
NOVEMBER 11, 2020
Pim Techamuanvivit | Nahm. San Francisco chef and restaurateur Pim Techamuanvivit breaks down COVID-19’s effects, and the difficult decisions she’s had to make “This is a time that you look around at the people, the makers, the restaurants you care about and you support them because you want them to be here. It’s a matter of extinction,” the chef and restaurateur Pim Techamuanvivit said when we first spoke in August.
Cheetah
NOVEMBER 18, 2020
Reading Time: 3 minutes. As the 1000th anniversary with one of our favorite customers is approaching, we decided it’s time for a proper introduction! Meet Zareen’s, a Palo Alto restaurant that gives a new kick to the classic Pakistani & Indian cuisine. Zareen’s has been a Cheetah customer for the past 5 years. Over time, we learned that we share the same values of using fresh quality foods and giving to the community – that’s where our relationship started and that’s what it continues
Typsy
NOVEMBER 9, 2020
Now more than ever, branching out to find creative ways to promote your business and brand is absolutely essential. The events of this year have proven that “traditional” (in other words, non-digital) marketing can’t give you the same edge and reach that social media can. Partnering with influencers is a great way to leverage yourself into more exposure and boost your revenue.
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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.
ChowNow
NOVEMBER 25, 2020
Mobile ordering apps have been rapidly growing in popularity over recent years. Between 2016 and 2018, usage of food ordering apps grew by 140 percent. Now that the COVID-19 pandemic has accelerated the adoption of ordering technology, apps have become critical for restaurants. The reasons for this are clear: On-premise dining has been severely restricted, and both guests and operators are prioritizing social distancing and contactless ordering.
Indoor Media
NOVEMBER 5, 2020
When we think about this question, we think about how effective repetition is. Repetition is one of the cornerstones of any advertising campaign and especially important in today’s world of one-second pop-ups and social media hungry short-term memories. That being said, we have to think about exposure as well, which is essentially the presentation of your advertisement.
Modern Restaurant Management
NOVEMBER 18, 2020
Indeed, recent world events have put the kibosh on traditional dining, networking, and events which play a significant role in a company’s business development strategy. Yet, in a crisis like this, there’s one critical thing that should not be forgotten: public relations. Why public relations, you ask? Because public relations lets the public know that you are open for business and are active in your market sectors.
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