7 Shifts
AUGUST 16, 2021
When it comes to running a restaurant, every shift counts. A bad shift can lead to unhappy customers and disgruntled staff. But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. The way to run great shifts is to get out ahead and schedule pre-shift meetings.
Sculpture Hospitality
AUGUST 19, 2021
Let’s not beat around the bush. Taking bar inventory is time-consuming, tedious and probably one of the things you drop to the bottom of the to-do list.
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Modern Restaurant Management
AUGUST 16, 2021
Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. However, in the past few months, I have run across some incredible stories that are heartwarming and inspiring. They remind us not only that there are great people out there, but also that many of them work for us! The common thread is that each story is about incredible staff and great managers and that, together, they support each other inside and outside of th
Restaurant365
AUGUST 19, 2021
The success of your restaurant group, in the short- and long-term, rests on a solid foundation of restaurant financials. Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger.
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
AUGUST 18, 2021
You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. That's why it's important to provide an outstanding dining experience from the second your customer's enter your restaurant, till the moment they leave. Keep reading to learn how to do just that, as we cover what to do pre, during, and post dining service.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
AUGUST 20, 2021
While the restaurant sector shut down during the pandemic, food supply chain technologists were working hard to open new avenues to improve automated processes for restaurants. As restaurants reopened to increased costs and staff shortages, automation has become less a future goal than an urgent need. For example, technology exists that allows restaurant operators to take inventory in a matter of minutes, while achieving 99.9-percent accuracy, saving labor, reducing waste, and making food safer
Ken Burgin
AUGUST 17, 2021
A good Trivia Quiz is a great way to lift the spirits and stretch the brain, and in the time of Covid lockdowns, it’s also an excellent way to stay connected with customers, staff and friends. I’ve had a lot of success with them recently, using a Trivia to train staff in a new business product – an otherwise very dry subject. Technical details had to be learned, and there’s a limit to how much you can ‘teach’ adults when they’re not excited by a subject.
7 Shifts
AUGUST 20, 2021
The news of minimum wage increases across North America is hardly 'news' these days. As a headline, it's become a familiar refrain, and as a challenge for restaurant owners, it's become a pylon that restaurateurs have had — or will have — to safely navigate around in order to protect margins and establish restaurant cost control. This year, the following states have, or will, introduce new minimum wages that soar above the federal minimum.
EATER
AUGUST 19, 2021
From eye-catching labels for chile sauce to restaurant wallpaper, Overice founder Meijun Li translates culinary vision into visual design In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Meijun Li. Restaurant merch is having a serious moment. As restaurateurs got creative to make up for lost income during the pandemic, many saw opportunity in selling more than just graphic tees and totes 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
AUGUST 19, 2021
Today’s news cycle is measured in seconds (on a slow day!), and rumors can snowball into a perfect storm. No one wakes up wishing for a PR crisis, but when it hits, it’s imperative to gather your team, follow your crisis plan, think ahead, and set the tone and direction of your response. At Promova, we have worked with clients on various issues like IPO’s, litigation, high-profile executive scandals, data breaches, and more.
Gourmet Marketing
AUGUST 15, 2021
Just What Is a Hotel Chatbots Anyway? . You’ve probably already been using chatbots in some area of your life. A chatbot is simply a type of digital technology that can respond to human queries in an intelligent manner. If you’ve ever asked Siri or Alexa to help you find the nearest Sushi restaurant, you’ve had a meaningful interaction with a chatbot. .
The Restaurant Times
AUGUST 17, 2021
Digital menus are the menus that are presented to customers as soft-copy. They are visible on a screen and generally give them the option to order online. They can be accessed via QR codes, websites, or mobile apps directly by the customers without any assistance from the restaurant staff. The orders are instantly accepted and sent to the kitchen. With such simplicity, you would not need waiters to manually take orders and direct them to the kitchen.
EATER
AUGUST 20, 2021
Natasha Breen/REDA&CO/Universal Images Group via Getty Images. What to do with ripe tomatoes? The salad, sauce, and pasta recipes that make the most of summer’s greatest bounty. With all due respect to stone fruit and watermelon, there’s no food that screams Peak Summer more than the tomato. It’s right now — during the hottest days of August — that tomatoes are at their ripened perfection on the vine, smelling slightly like grass baked with sunshine and nearly ready to burst with juiciness;
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Modern Restaurant Management
AUGUST 18, 2021
In 2020, the pandemic forced over 111,000 bars and restaurants in the United States to close permanently, severely impacting the drinking and dining scene abandoned last winter. Now, many are looking forward to not only returning to their favorite haunts, but to exploring the new establishments that have opened outside of the confines of their apartment.
Cheetah
AUGUST 17, 2021
Reading Time: 4 minutes. As restaurants continue to explore new revenue streams in an ever-changing environment, restaurant merchandise is stealing the limelight as an innovative, fun product that does wonders to your bottom line. Besides, everyone could use a little fun this summer. Helping patrons and staff look and feel good with useful restaurant merch is the best way to boost spirits.
Bizimply
AUGUST 18, 2021
Seasonal staff are a common occurrence and hiring (and letting go of) employees can be complicated. When it is happening every year, it adds to the complexity of running a business; especially if you are managing multiple teams and locations. There are few places that don’t incorporate and rely on seasonal staff in their business […]. The post Seasonal Staff Challenges and How to Handle Them appeared first on Bizimply.
EATER
AUGUST 17, 2021
Image courtesy of HBO. Every service worker is just one a **e customer away from losing their minds On Sunday, HBO Now released the finale of The White Lotus , Mike White’s irreverent-yet-poignant series about the machinations and dramas of a luxury hotel in Hawaii. [Spoilers to follow.]. As it turned out, the box of human remains being carted onto the airplane in the first moments of the premiere was never really the point of the series.
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.
Modern Restaurant Management
AUGUST 18, 2021
The design of a restaurant can provide the ambiance needed to keep customers coming back, even if the building’s space isn’t divided into specific use areas. Restaurant owners can separate the kitchen, dining area, and bar using different techniques with walls, altering the layout of the space to create a better traffic flow and better experience.
Restaurant Clicks
AUGUST 18, 2021
If you’ve ever typed the words “brunch Hell’s Kitchen” into an internet search engine and attempted to grab a late morning or early afternoon breakfast/lunch, you likely understand that brunch is a highly sought-after activity during the weekends. Brunch culture is a real thing, and many restaurants feature special brunch menus throughout the weekends to attract foodies and that coveted weekend rush revenue.
Ken Burgin
AUGUST 17, 2021
A good Trivia Quiz is a great way to lift the spirits and stretch the brain, and in the time of Covid lockdowns, it’s also an excellent way to stay connected with customers, staff and friends. Staff Training : I’ve had a lot of success with quizzes lately, using a Trivia Quiz to train staff in a new business product – an otherwise very dry subject.
EATER
AUGUST 18, 2021
Photo by AAron Ontiveroz/The Denver Post via Getty Images. “Gastropod” hosts Nicky Twilley and Cynthia Graber explore where the marijuana industry is heading, for better and for worse On the previous episode of Gastropod , hosts Cynthia Graber and Nicky Twilley bit into the history of pot brownies. Now, on the second episode in their two-part series on edibles, the pair is exploring where the marijuana industry is possibly heading now that weed is legal — or in the process of becoming legal — in
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.
Modern Restaurant Management
AUGUST 18, 2021
When you’re starting a new commercial food business, you’ll need a range of equipment depending on the nature and type of your business. Choosing the right commercial kitchen equipment for your establishment is essential. With the right equipment, you can control unnecessary expenses, maintain health and safety regulations, and prevent mishaps in your kitchen.
Future Food
AUGUST 16, 2021
FIFO workers. Image via Coastlive. Forward Thinking Food and Hospitality Culture to Drive FIFO worker Retention. Future Food have been working with multinational companies in the remote mining and resources sector over the past three years to improve the working life of their FIFO employees through modernised food and hospitality standards. In an ever-tightening labour market, these forward-thinking companies have for some time identified that retention of the current work force is critical to s
Ken Burgin
AUGUST 17, 2021
A good Trivia Quiz is a great way to lift the spirits and stretch the brain, and in the time of Covid lockdowns, it’s also an excellent way to stay connected with customers, staff and friends. Staff Training : I’ve had a lot of success with quizzes lately, using a Trivia Quiz to train staff in a new business product – an otherwise very dry subject.
EATER
AUGUST 16, 2021
Two women cut salmon into strips at the fish camp on a stretch of the Yukon River called the Rapids, in 2007. | Rick Loomis/Los Angeles Times via Getty Images. For Indigenous Alaskans, recent declines in the local salmon population pose an existential crisis This story was originally published on Civil Eats. In St. Mary’s, Alaska, the people of the Yupiit of Andreafski look to the south wind, the budding tree leaves, and even the formations of migrating birds to discern whether the pulse of salm
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!
Culinary Cues
AUGUST 17, 2021
Late summer and early fall are very exciting times for chefs. Summer heat is winding down, the colors of autumn are beginning to highlight trees and plants, and gardens are presenting kitchens with some of the most dynamic fruits and vegetables to grace restaurant menus. Over the next few weeks – Harvest America Cues will highlight five of those ingredients that offer robust flavor, loads of versatility, and a seasonal presence that can change the focus of a chef’s menu.
Foodable
AUGUST 17, 2021
Listen to "Smarter Digital Ordering | Season 4, Vol. 8: Bite" on Spreaker. In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Brandon Barton , the chief executive officer of Bite , to explore digital hospitality and improving the online ordering process. “We see an incredible amount of information that we’re helping restaurants to take and learn about their guests, and then personalize ordering experi
Gourmet Marketing
AUGUST 17, 2021
The travel industry has shifted and reshaped forever following the COVID-19 pandemic. There have been innovations that have risen because of necessity but are likely to stay around forever. Surveys from industry leaders like Tripadvisor indicate an enthusiasm among travelers to get back to traveling and visiting loved ones, both domestically and internationally.
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