Focus POS
JUNE 27, 2019
Restaurant management is a complex task requiring a delicate balance of managerial skills and software. When either is lacking, it’s hard to stay competitive and grow your business. Technology can help, but knowing how to get the most out of it is also important. You need to understand how to use it to automate processes, save time, and ensure better accuracy, so you can focus on growing your business.
Food Business
JUNE 23, 2019
KEEPING YOUR SANITY In 2018 and 2019 US media is focusing on chefs and owners’ mental health. If you are in hospitality, you know this topic intimately. Let’s move right along to what any of us can do about it! Traditional care is great, if you have a great medical plan. Many people in our industry do not have that access, or you know someone on your team is unable to access long-term therapy.
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Indoor Media
JUNE 28, 2019
When you consider how quickly things change in marketing from social media trends to changes that Google makes, to the competition that comes into your local area – there’s a lot to do and many things to keep an eye on. As a mechanic, your expertise may not be in marketing. But, your auto repair shop’s success depends on a successful marketing plan.
Sculpture Hospitality
JUNE 25, 2019
The good news is, the summer months are typically a boom time for bars and restaurants according to Houston Chron. Tourism increases and people are looking to enjoy a nice meal on a breezy patio. But this can also mean increased competition.
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.
Xtra Chef
JUNE 25, 2019
Today, we announced that xtraCHEF has reinvented restaurant inventory management software. To read the full press release, click here. I wanted to share some thoughts on why we built an Inventory Management product and how our offering is different than any other product available in the market today. Why Build Another Restaurant Inventory Management Software.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Indoor Media
JUNE 28, 2019
When you consider how quickly things change in marketing from social media trends to changes that Google makes, to the competition that comes into your local area – there’s a lot to do and many things to keep an eye on. As a mechanic, your expertise may not be in marketing. But, your auto repair shop’s success depends on a successful marketing plan.
ChowNow
JUNE 25, 2019
Online ordering through restaurant delivery apps has skyrocketed in popularity in recent years, with sales predicted to reach $220 billion by 2020. While on its surface, such a spike in restaurant orders seems like great news for restaurant owners and managers, the truth is a bit more complicated. Online ordering, when approached correctly, can be a profitable and healthy source of business for restaurateurs.
Xtra Chef
JUNE 25, 2019
Chefs Eric Ripert and José Andrés recently decided that, from hereto forth, June 25th shall be a day of celebration of Anthony Bourdain, the chef/author/TV host/bon vivant. Today, on what would have been his 63rd birthday, we remember the inimitable Bourdain and highlight one of the many lessons he taught us over the years – the finer points of restaurant vendor management.
Wasserstrom
JUNE 27, 2019
Within its origins, flywheeling represents the pursuit of the engineering holy grail of perpetual energy. The term flywheeling refers to the use of a literal, mechanical device called a flywheel. These typically heavy and spoked wheels are designed to conserve mechanical energy through inertia and the law of conservation. Machines that produce large amounts of […].
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.
Bevspot
JUNE 27, 2019
Before joining BevSpot, Trevor Bernatchez spent over 15 years in the world of restaurants and wine retail. After becoming a Certified Sommelier in 2015, Trevor was looking for new challenges for his career in the beverage industry. As BevSpot’s Sr. Manager of Customer Education, Trevor uses his years of experience and education to help others become more successful with their bars and restaurants.
Bar and Restaurant Coach
JUNE 22, 2019
This article, penned by Dave Nitzel, first appeared on LinkedIn Pulse. I’m a huge sports fan and for a short time, I had the pleasure of being a prospect baseball coach for young men looking to advance both their athletic and academic futures. In sports, as in business, we hear a lot of conversation about character and being coachable, “locker room guys” and leaders.
Bevology
JUNE 27, 2019
FINALLY, the Supreme Court of the U.S. (SCOTUS) issued their decision on a case that has the potential to change the playing field for interstate retailer e-commerce. While the case did not deal with e-comm directly, supporters of expansion of interstate ecommerce of beverage alcohol are praising it for clarifying the conversation as it applies to retailer direct shipping.
Marketman
JUNE 25, 2019
From purchasing and preparation to presentation and consumption, sustainability is growing in awareness among restaurateurs and consumers alike. As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. As well as how they measure up in overall sustainability. .
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Bermar America
JUNE 25, 2019
Hotter evenings, longer nights and plenty of premium options are driving consumers to trade up. The original consensus for Champagne was for it to be enjoyed solely by the bottle or by the glass. However, imbibers are looking for more options. With the rise of premiumisation, consumers are venturing into cocktail territory. Answering their call, The post The Reinvention of Drinking Champagne appeared first on Bermar America | Professional Wine & Champagne Preservation Systems.
Bermar America
JUNE 25, 2019
Hotter evenings, longer nights and plenty of premium options are driving consumers to trade up. The original consensus for Champagne was for it to be enjoyed solely by the bottle or by the glass. However, imbibers are looking for more options. With the rise of premiumisation, consumers are venturing into cocktail territory. Answering their call, The post The Reinvention of Drinking Champagne appeared first on Bermar America | Professional Wine & Champagne Preservation Systems.
Bermar America
JUNE 25, 2019
Hotter evenings, longer nights and plenty of premium options are driving consumers to trade up. The original consensus for Champagne was for it to be enjoyed solely by the bottle or by the glass. However, imbibers are looking for more options. With the rise of premiumisation, consumers are venturing into cocktail territory. Answering their call, The post The Reinvention of Drinking Champagne appeared first on Bermar America | Professional Wine & Champagne Preservation Systems.
Bermar America
JUNE 25, 2019
Hotter evenings, longer nights and plenty of premium options are driving consumers to trade up. The original consensus for Champagne was for it to be enjoyed solely by the bottle or by the glass. However, imbibers are looking for more options. With the rise of premiumisation, consumers are venturing into cocktail territory. Answering their call, The post The Reinvention of Drinking Champagne appeared first on Bermar America | Professional Wine & Champagne Preservation Systems.
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.
Marketman
JUNE 25, 2019
From purchasing and preparation to presentation and consumption, sustainability is growing in awareness among restaurateurs and consumers alike. As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. As well as how they measure up in overall sustainability. .
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