ChowNow
FEBRUARY 18, 2021
You likely already know the value of having access to your restaurant’s customer data. This critical information—such as email addresses, ordering trends, and so on— can help spur business decisions and inform data-driven restaurant marketing tactics. There are a myriad of ways to begin collecting customer data. One of the easiest ways is via your online orders – if it’s set up correctly.
Restaurant Smart
FEBRUARY 15, 2021
A new refrigeration system for a commercial kitchen usually costs around $2,000 to $6,000. This is why it is crucial that you properly maintain your refrigeration system to make sure that it lasts longer and you get the best out… Read more. The post 5 Tips to Maintain Your Refrigeration System appeared first on Restaurant Smart Blog.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
The Restaurant Times
FEBRUARY 14, 2021
Online ordering has flourished with time and completely transformed the way restaurants deliver food. Customers are now seeking convenience and expecting timely and hygienic doorstep delivery options. Providing online food ordering is also considered a proven restaurant marketing strategy that tends to increase its revenue, sales, and profit margin.
Culinary Cues
FEBRUARY 16, 2021
Every year, a significant number of new restaurants open and almost as many close their doors for good. It is, that spark of “I have a great idea for a restaurant” that drives many people towards the leap into entrepreneurship – a leap that too many are unprepared for. Nevertheless we have always been blessed with choice when it comes to finding a place to eat.
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.
7 Shifts
FEBRUARY 18, 2021
For restaurants, 2020 was a year full of challenges. In 2021, we are looking ahead with an eye towards growth, and evolution. We sat down with 7shifts' very own Preston Junger to chat about opportunities for restaurants and how restaurant technology is evolving for the inaugural episode of our interview podcast. Here are just some of the highlights from the full episode, available on Spotify , Google Podcasts , YouTube , and wherever you enjoy podcasts.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Indoor Media
FEBRUARY 15, 2021
We scoured a successful restaurant study to bring you all the most important information in one clear guide. The information was collected from thousands of restaurants around the country, identifying the biggest challenges for restauranteurs and how to overcome them. If you are a small business restaurant owner, then you already know that balancing the day to day operations at your restaurant with any other task is a big ask.
Culinary Cues
FEBRUARY 15, 2021
How did it happen that we drifted apart. In so many cases no room for a start. We live in a world closed off to so much. Where neighbors and friends are kept out of touch. What you believe, what I believe limits what, who, when, and where. Think about common ground – how would we dare. The house next door seems miles away. The people inside think different than us.
Sling
FEBRUARY 17, 2021
Your business needs good employees. It’s a simple truth. But as simple as it is to state, the reality of trying to find employees is so much more difficult. Where should you go to look? What tools should you use to spread the word? What should you say and do to make the process easier? This article will answer those questions and give you the 9 best ways to find employees.
Modern Restaurant Management
FEBRUARY 16, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the rising demand for off-premise and more with Brian Wayne, VP of Customer Success at QSR Automations. Working with restaurants for more than two decades, the company has a good view of the industry and its challenges. The pandemic, however, disrupted it significantly. “The biggest pivot was to curbside.
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.
EATER
FEBRUARY 18, 2021
High-risk restaurant workers are struggling to navigate the pandemic For nearly a year, restaurant workers everywhere have faced unprecedented challenges as they’ve sought to weather the coronavirus pandemic. “The worst thing about it is the uncertainty,” says Michael Roper, who owns Hopleaf Bar in Chicago and is at high risk for severe COVID-19. “I have only one fully functioning lung. … I don’t want to be gasping for life and have a terrible end.
Ken Burgin
FEBRUARY 15, 2021
Do you have a dream employee? They smile a lot, cover extra shifts, keep the bar tidy, and know how to fix the fryer and the coffee grinder. They can cheer up cranky guests and sell them all dessert… and they know how the boss likes her coffee. And because everything is going so well, it’s easy to leave them alone while you concentrate on fighting fires.
Sling
FEBRUARY 19, 2021
Workforce management once referred to a broad category of business activity — what we now call human resource management (HRM). As business practices evolved in the early part of this century, workforce management took on a much more specific, much more technical definition. What Is Workforce Management? Workforce management (or WFM for short) is a combined set of interrelated processes and practices that a business uses to track and improve the productivity of its employees.
Modern Restaurant Management
FEBRUARY 17, 2021
Chicago-based Foodhaul is a digital platform that partners with chefs to create menus for delivery-only virtual restaurant brands. “We create an opportunity and a solution for third-party restaurants and hospitality partners to use their existing, underutilized kitchens and labor to generate new revenues by licensing and executing our virtual concepts,” explained founder and CEO Bill Stavrou.
Advertisement
Full Course Foundation is dedicated to nurturing excellence in restaurant leadership. Our Navigator program offers a wide range of resources tailored for professional growth. From high-quality training to personalized coaching, Navigator equips restaurant leaders with the tools they need to thrive in their careers. Unlock your potential with three months FREE access to Navigator by Full Course!
EATER
FEBRUARY 17, 2021
Canna Obscura /Shutterstock. From tall and fluffy to chewy and dense, your next perfect chocolate chip cookie might be among this batch What constitutes the “perfect” chocolate chip cookie is an intensely personal calculus: a balance of your preference for chewiness versus crispiness, multiplied by your desired chocolate-to-dough ratio then divided by the ideal salty savoriness versus chocolatey sweetness (clearly, actual calculus is not our strong suit).
The Restaurant Times
FEBRUARY 16, 2021
The novel COVID-19 virus has transformed the restaurant industry like never before. Technology and automation, once considered an additional expense, has now become a necessity in the F&B industry. Technology and automation have helped restaurants transform in the way how they operate and thrive in the new connected and contactless era. Given the potential for increased revenue, restaurants today can no longer afford to miss the latest restaurant technology trends that are helping businesses
Goliath Consulting
FEBRUARY 16, 2021
By Bora Kang, Colin Kopel. Restaurant staffing was hard enough before the pandemic, with common hurdles such as no-shows, mistake hires and high turnover rates (1). But the COVID-19 pandemic may have only made it worse. Despite the fact there are more unemployed foodservice workers and less competition now that there have been more than 100,000 restaurant closures nationwide (2, 3), most restaurants face a tighter labor market, and operators are finding themselves in a bind to find more talent.
Modern Restaurant Management
FEBRUARY 18, 2021
The COVID-19 pandemic has reshaped the way restaurants do business. Many areas across the country are in the midst of a “second lockdown,” as state and local governments are again restricting businesses with indoor dining to help curb COVID-19’s spread. The second lockdown, together with the first (occurring in areas throughout the country in the second quarter of 2020), has helped accelerate a new restaurant business model—the ghost kitchen.
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.
EATER
FEBRUARY 16, 2021
Spencer Platt/Getty Images. During the pandemic, it’s not enough to just save Chinatowns. We need to talk about anti-Asian violence, too. “The coronavirus doesn’t discriminate” is one public health message we’ve heard since last March. That may be true, but everything in the virus’s shadow — who gets tested , who gets treated , who gets vaccinated , who dies — does discriminate, reflecting the inequities and discrimination baked into the culture and institutions that define the United States.
Deliverect
FEBRUARY 19, 2021
Food delivery and off-premise dining are more popular than ever. A crazy year for the restaurant industry saw this trend accelerate even faster to record the biggest growth in the industry. This means that many restaurants in the US, Canada, and Downunder are new to delivery, or are expanding their off-premise offerings. Many are already familiar with the biggest names in food delivery – the likes of Uber Eats, Doordash, Just Eat and Deliveroo have become household names.
Cheetah
FEBRUARY 15, 2021
Reading Time: 3 minutes. Every year during February, the nation comes together to celebrate Black History Month with art, music, and lots of great food. This is a time to honor the contributions of African-Americans who have helped shape and change our country and its businesses. And what better way to explore and celebrate culture than through food?
Modern Restaurant Management
FEBRUARY 17, 2021
Let’s face it, many people find public speaking a daunting task. If you add lights, cameras, and an action-packed newsroom, it’s easy for anyone to become overwhelmed. In today’s media landscape, many interviews are taking place on Zoom which can add more complexity to the interview process. But no matter what the medium is, more often than not, an unprepared source can unwittingly squander a media opportunity while a well-prepared source will move the interview from average to
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.
Crunchtime
FEBRUARY 16, 2021
When the FDA placed requirements for calories to be listed on menus in chain restaurants, it meant nutritional information must now be be clearly displayed on menus and menu boards and for salad bars and buffets. All calorie information must be displayed on signs near the foods.
EATER
FEBRUARY 16, 2021
Photo: JHVEPhoto /Shutterstock. The grocery chain denies any connection to the event, but has made corporate donations to conservative politicians in the past Publix is facing calls for a boycott after reports revealed that Julie Jenkins Fancelli, heir to the regional supermarket chain and daughter of its late founder George W. Jenkins, donated $300,000 to the Jan. 6 “Stop the Steal” Donald Trump rally that preceded the deadly insurrection at the U.S.
The Restaurant Times
FEBRUARY 18, 2021
The restaurant industry is changing in London. While this spells good news for successful owners, it can give newbies such as yourself, more competition than you may be ready to face. Almost every street has bars, fast food restaurants, cafes and pubs that offer everything from Spanish, Italian and French to Indian cuisine. As such, the demand for diverse menus has increased exponentially in the city.
Modern Restaurant Management
FEBRUARY 19, 2021
In the restaurant business, customer satisfaction is in the details, from the dining room’s aesthetic to the chef’s signature dish. One small detail that may often be overlooked is the quality of the water used to prepare food and drinks. When water is clean, clear, and free of contaminants, customers might not even realize why their soda is fresh, their dishes are clean, and their ice is crystal clear.
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!
Crunchtime
FEBRUARY 16, 2021
When the FDA placed requirements for calories to be listed on menus in chain restaurants, it meant nutritional information must now be be clearly displayed on menus and menu boards and for salad bars and buffets. All calorie information must be displayed on signs near the foods.
EATER
FEBRUARY 16, 2021
Semlor | Shutterstock. A brief guide to krapfen, paczki, and semlor Every year, as February approaches and thoughts of Christmas are long gone, European bakeries disrupt the bleakness of midwinter with windows and display cases filled with delightfully rich sweets seldom seen the rest of the year. The tradition is a hangover from the days when the Christian festival of Lent — which this year begins February 17 — meant giving up all that was good, like sugar, eggs, butter, and fat, for the 40 day
Lady Boss Blogger
FEBRUARY 18, 2021
We all see PR packages every time we log on to social media. Sometimes, we may not even realize that is what we are seeing. There are many ways to market your new business to the world, but one of the most innovative ways that is now crucial for entering the marketplace is PR packages. […]. The post Why Sending PR Is ESSENTIAL For New Businesses appeared first on LadyBossBlogger.
Expert insights. Personalized for you.
78 
Let's personalize your content