Restaurant Business
SEPTEMBER 14, 2023
Sauce innovation can be a magic bullet that sets a restaurant apart from the competition, especially in the crowded chicken and burger categories.
Modern Restaurant Management
SEPTEMBER 11, 2023
In recent years, the restaurant industry has incurred staffing issues that have closed independent establishments and franchises nationwide. With two jobs open for every jobseeker , chances are slim that human workers will fill the demand. Fortunately, the latest advances in AI technology may keep the lights on for restaurants facing staffing shortages, while also helping these businesses run more efficiently and obtain more customers.
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The Eat Restaurant
SEPTEMBER 13, 2023
A restaurant email list is a crucial marketing tool, and building one from the start is easier than you think. For all the details, continue reading.
Restaurant Engine
SEPTEMBER 13, 2023
Social media is a place to be seen and build reputations, relationships, and engagement. With more than half of people today saying social media can influence their restaurant choice , it’s never been more important to build a presence on social media. Social media has changed the fabric of society, and it greatly influences people all over the country.
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.
Blue Orbit Restaurant Consulting
SEPTEMBER 11, 2023
Having a chef walk out the door can be a stressful time for independent restaurateurs. The question is, “What do you do now?”. In addition to knowing all the recipes, the Chef knew how to order for a busy holiday weekend. So he could pick up the prep cook, whose car always breaks down, for … In Three Easy Steps You Can Make Your Best Line Cook Into Your Worst Chef Read More » The post In Three Easy Steps You Can Make Your Best Line Cook Into Your Worst Chef first appeared on Blue Orbit Res
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Bizimply
SEPTEMBER 15, 2023
Not sure which sessions to attend at the restaurant show next month yet? We are excited to be one of the exhibitors at this year’s event! Here are our must-see sessions at the Restaurant Show 2023, which will be held at Olympia in London from October 2–4. The post Must-See Speakers at <b>The Restaurant Show</b> 2023 appeared first on Bizimply.
Modern Restaurant Management
SEPTEMBER 13, 2023
Scheduling employees is one of the most time-intensive tasks for restaurant managers. They often have to rely on historical data to forecast customer demand, and typically can’t take into account the impact of weather and other local events on demand. Additionally, they have to remember how this demand aligns with employee skills and availability, before they begin creating shift schedules – often using pen and paper or an Excel spreadsheet.
Restaurant Technology Guys
SEPTEMBER 12, 2023
? Food trucks are rolling into the digital age! Learn how technology is taking these culinary gems beyond curbside dining, from mobile apps to digital menus. Read the blog to find out more! #FoodTrucks #TechInDining #FoodOnWheels The post Beyond Food Delivery: The Tech-Driven Evolution of Food Trucks appeared first on Restaurant Technology Guys.
The Eat Restaurant
SEPTEMBER 14, 2023
Restaurant reviews are a valuable source of feedback from your customers. They can tell you what you're doing well, and where you can improve.
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.
Culinary Cues
SEPTEMBER 14, 2023
Some who work in kitchens can distance themselves from the overwhelming responsibility of the cook or chef, but to others it is a heavy weight to carry. There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints.
Modern Restaurant Management
SEPTEMBER 15, 2023
Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. That system needs access to the internet in order to keep functioning. But what happens when your restaurant suffers an internet outage, taking your POS system with it? Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult.
EATER
SEPTEMBER 15, 2023
An Rong Xu /Eater In her debut cookbook, ‘Made in Taiwan,’ the journalist uses recipes to tell the story of the island’s people, and take a stand on its sovereignty “I’m not a food influencer or a professional chef,” Clarissa Wei says. “A lot of people are really good at coming up with gorgeous new recipes that no one has ever seen before. That’s not my strong suit at all.
Sculpture Hospitality
SEPTEMBER 12, 2023
Running a successful bar requires careful management of inventory. Keeping track of all the beverages, mixers, garnishes, and other supplies can be a challenging task. That's where a well-organized bar inventory template can come to your rescue.
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Culinary Cues
SEPTEMBER 9, 2023
As Summer begins to close its doors and a much cooler Fall and Winter are around the corner – professional cooks and chefs begin to breathe a sigh of relief. What some who are not involved in kitchen life may not realize is just how physical the work is and how draining warmer months can be on those who stand in front of ranges cranked up to “10” and ovens topping off at 500 degrees.
Modern Restaurant Management
SEPTEMBER 13, 2023
Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before. Restaurants not only face a labor shortage , but employee wages have been rising , and worker productivity across industries has plunged to a historical depth.
EATER
SEPTEMBER 13, 2023
Lille Allen/Eater The fire razed Maui’s densest dining town, destroying the fifth-generation-owned Nagasako Okazuya Deli, Maui’s oldest dive bar, the pickle mango stand on Front Street, and so much more Throughout its centuries-long history, Lahaina has been many things to many people: a royal residence, a missionary post, a hard-partying harbor town, a tourist trap.
Crunchtime
SEPTEMBER 14, 2023
With less than a month to go, we’re eagerly anticipating our first-ever Ops Summit. The list of confirmed customer speakers at the Ops Summit, Oct. 4-5, in San Antonio, has grown to 24 industry experts. There’s no better way to learn about ops excellence across inventory management, labor and scheduling, learning and development, and operations execution than to hear best practices right from your peers.
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.
Restaurant Business
SEPTEMBER 14, 2023
In a complaint filed in New York Supreme Court, 10 plaintiffs described an atmosphere of racial slurs and sexually inappropriate comments, mostly coming from two managers.
Modern Restaurant Management
SEPTEMBER 12, 2023
The fast casual restaurant segment has seen tremendous success and growth in recent years. According to Circana, Inc./CREST®, while overall restaurant traffic was down four percent in 2022 compared to 2019, fast casual traffic was up nine percent. But there’s one area in which it can improve: with young families. Why should fast casuals work on improving with young families?
EATER
SEPTEMBER 11, 2023
Chef Hui has prepared more than 100,000 meals out of Maui’s culinary school kitchen. | Brendan Smith/Chef Hui Weeks after the Maui fires, Hawaiʻi chefs continue to cook for displaced people while trying to keep their own restaurants afloat On the morning of August 8, chef Isaac Bancaco rode his bike to Pacific’o on the Beach, the upscale Pacific Rim restaurant he helmed on Front Street, on Lahaina’s historic waterfront.
Crunchtime
SEPTEMBER 14, 2023
With less than a month to go, we’re eagerly anticipating our first-ever Ops Summit. The list of confirmed customer speakers at the Ops Summit, Oct. 4-5, in San Antonio, has grown to 24 industry experts. There’s no better way to learn about ops excellence across inventory management, labor and scheduling, learning and development, and operations execution than to hear best practices right from your peers.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Restaurant Business
SEPTEMBER 15, 2023
Some operators say they were left out of discussions on a matter that could hurt per-store cash flow by $250,000 in the state. But the company said the deal will protect the franchise model without a costly fight.
Modern Restaurant Management
SEPTEMBER 11, 2023
Just when you thought the chicken sandwich war was over, QSRs reignited the battle with new product launches. In late August, Chick-fil-A launched its first-ever chicken sandwich variation. The inventor of the chicken sandwich wasn’t the first to change it up. This year brought new entries from most of the QSR chicken contenders. With clucking back in the news, Revenue Management Solutions (RMS) asked more than 3,000 US consumers how the chicken sandwiches, nuggets and buckets (bone-in chi
EATER
SEPTEMBER 13, 2023
Hey Kiddo’s chicken liver toast. | Hey Kiddo Far from the gastropub menus of the Great Recession, today’s chicken liver trend is all about silky mousse, refined toppings, and unexpected flavor combinations In the first 10 years of the new century, city-dwelling American diners needed to embrace offal. That was the message coming from a slew of gastropubs opening around the country, focused on nose-to-tail dining using marrow, head meat, and all manner of organs.
Restaurant Technology Guys
SEPTEMBER 11, 2023
Hey, do you love Wow Bao as much as we do? Then you’ll want to tune in to this episode of the podcast where we talk with Devour founder Chad Horn and Jeremy chat with Geoff Alexander, the CEO of Wow Bao. They’ll discuss how wow bao is using the metaverse to create immersive and interactive experiences for their customers. You’ll learn how you can order, customize, and enjoy your bao in a virtual reality setting, and even meet other bao lovers from around the world.
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
Restaurant Business
SEPTEMBER 11, 2023
The burger giant is ditching self-serve soft drinks by 2032 to “create a consistent experience” across its different ordering channels.
Modern Restaurant Management
SEPTEMBER 15, 2023
Surprisingly, phone calls are often the lifeblood of every restaurant, regardless of size or cuisine; the hospitality industry is, after all, all about human interaction. Potential customers will want to know what today’s special is, if there are vegan options, what time you open, if they can make a reservation for catering, and so much more. Even though many of these answers can easily be found online, on your app, or through an automated phone service, your staff will still have to take
EATER
SEPTEMBER 12, 2023
Andrea D’Aquino /Eater New books by Sohla El-Waylly, J.J. Johnson, Molly Baz, and more provide plenty of inspiration to return to the kitchen In France, this time of year is called “la rentrée,” a term that translates to both “the return” and “back to school.” I think of it in terms of returning to the kitchen; although many of us never left, the promise of cooler temperatures, however distant, makes the idea of spending real time in proximity to an oven not only palatable but desirable.
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