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OUR GIVING NATURE

Culinary Cues

Lets put it all on the table. This, a phrase commonly used to represent being totally honest and transparent is to some a last resort, while to others a method of operation that inspires people to action. Quite often, this honesty stems from strong beliefs, being backed into a corner with little hope of alternatives, as well as total confidence in ones approach, skills and/or knowledge.

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A Comprehensive Guide to Managing Staff Tips in Restaurants

Modern Restaurant Management

Managing staff tips in a restaurant can be a delicate balancing act. Tipping policies affect morale, teamwork, and the overall success of your establishment. Here's a detailed guide on how to navigate this important issue effectively. 1. Understand the Basics of Tip Distribution Before creating or adjusting your tipping policy, understand the typical roles involved and how tips are usually distributed: Waitstaff: Often the primary recipients of tips as they interact directly with customers.

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IMMIGRATION AND THE BUSINESS OF FOOD

Culinary Cues

Immigration has been the hot topic in political circles for decades with polarized opinions about the breadth of the problem and both conservative and radical approaches debated. It seems to me, that the realities of this challenge are not given sufficient airtime. So, lets look at immigration through the eyes of the business of food from agriculture to food processing and on to the restaurants we all enjoy supporting.

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‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’

Modern Restaurant Management

Chatham University and the American Culinary Federation (ACF) are debuting a trio of online courses offering official certification in induction cooking methods. Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023. Last year, the global induction cooktops market was valued at more than $9B, and is expected to surpass $15B by 2032. “Induction reduces the environmental impact of cooking, gives people effective ways to combat climate change, and div

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Navigating Payroll Compliance: Future-Proofing Payroll in an Evolving Regulatory Landscape

Speaker: Jennifer Hill

Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.

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The Potential Impact of U.S. Tariffs on Global Wine and Spirits Trade

Sante

There may be a silver lining The post The Potential Impact of U.S. Tariffs on Global Wine and Spirits Trade appeared first on Sant.Food.Wine.Spirits.

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ChowNow Restaurant Partners Step Up for LA Fire Relief

ChowNow

Los Angeles has always been a city defined by its resilience, but the recent wildfires have tested its strength in unimaginable ways. Entire neighbourhoods have been uprooted, leaving families displaced and communities in need of urgent support. As first responders work tirelessly to contain the fires and protect lives, local businesses have stepped up to provide essential aid in whatever ways they can.

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The Benefits of Implementing a Restaurant Loyalty Program

The Restaurant Group

Introduction Running a restaurant isnt just about serving great food; its about keeping customers coming back. The competition in the restaurant industry is fierce, with countless dining options available. Customer retention becomes vital for success. This is where restaurant loyalty programs shine. Loyalty programs offer dining rewards, creating a bond between customers and your business.

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The 11 Best Restaurant Event Ideas That Actually Bring In New Customers And Keep Regulars Excited

ChowNow

Has your restaurant hit a plateau? Are your regulars ordering the same drink and entree every time they come in? Does the energy feel flat, and the customers look bored. Seeing those glazed-over eyes is unsettling, and youre starting to think, Maybe its time to shake things up a bit. Get some fresh customers through the door and start the neighborhood talking about whats happening in your restaurant again.

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How to Promote Your Restaurant’s Transparent Supply Chain

Wasserstrom

Transparency within the foodservice industry is a significant differentiator in 2025. Today’s diners, particularly millennials and Gen Z, prioritize ethical sourcing and environmental responsibility when making decisions about where to eat. Part One of our series provided details into how restaurants can begin their transparent supply chain efforts.

Supplies 101
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Flavors poised to pop in the year ahead

Restaurant Business

Flavor exploration brings customers into restaurants, but what will tempt them in the months ahead? We zeroed in on the top trends to put on operators radar.

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The Funding Recipe for Your Restaurant – A Guide To Growing Your Business

Fuel your restaurant’s success with our comprehensive 2025 funding guide! Running a restaurant comes with unique financial challenges, from managing seasonal fluctuations to covering unexpected expenses like equipment repairs or ingredient shortages. This guide dives into fast, flexible financing options for restaurant owners. Discover how to bridge cash flow gaps, fund expansions, or navigate slow seasons without compromising service quality.

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Are You a Manager or Leader? Here’s How to Tell and Why It Matters

Modern Restaurant Management

Leadership and management are terms often used interchangeably, but they’re far from the same. Each requires distinct skills and mindsets that play critical roles in a restaurant’s success. While managers excel at planning, organizing, and maintaining day-to-day stability, leaders inspire, innovate, and challenge the status quo to drive change.

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The Seven Stages of Multiunit Leadership Development

Crunchtime

Multiunit leaders (MULs) have many different titlesArea Director, District Manager, Area Coach, and District Leader being the most common. But whatever their title, the job responsibilities are the same: above-store managers implement policy, develop teams, communicate goals, and align performance objectives across multiple markets. This critical leader helps generate millions of dollars in revenue, develops hundreds of future leaders, and juggles dozens of weekly priorities.

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5 Essential Restaurant Customer Retention Strategies Every Operator Needs In 2025

ChowNow

Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. Your regulars, the ones that keep the lights on and the closed sign flipped to open, often get overlooked, if not blatantly ignored. You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line?

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SpotOn Named #1 Restaurant POS System in G2’s Winter Report Highlighting User Satisfaction and Growing Market Presence

SpotOn

G2's Report names SpotOn Restaurant point-of-sale #1 over top competitors in ease of use, quality of support, and more. SpotOn grows in popularity amongst restaurants committed to delivering unique, community-driven hospitality experiences Recent product innovations enhance operational efficiency and guest engagement for restaurant operators San Francisco , January 29, 2025 — SpotOn , a leading software and payments partner for restaurants and small businesses, enters 2025 with a top

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5 Ways You Can Win Faster with Gen AI in Sales

Incorporating generative AI (gen AI) into your sales process can speed up your wins through improved efficiency, personalized customer interactions, and better informed decision- making. Gen AI is a game changer for busy salespeople and can reduce time-consuming tasks, such as customer research, note-taking, and writing emails, and provide insightful data analysis and recommendations.

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Red Robin's turnaround begins to hit its stride

Restaurant Business

The casual-dining chain spent the past two-and-a-half years changing everything from its burgers to its marketing. Those efforts are finally starting to bear fruit.

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Cracking the Egg Crisis: Understanding Rising Prices, Supply Chain Solutions, and Strategies for Producers

Modern Restaurant Management

The U.S. egg industry is grappling with a crisis that has sent shockwaves through the food supply chain. Prices have surged to unprecedented levels, driven by a combination of disease outbreaks, increased production costs, and regulatory changes. These challenges not only impact egg producers but also have significant ramifications for restaurants, retailers, and consumers alike.

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Standing in the Shade of My Abuelito’s Lemon Tree

EATER

Nicole Medina In our Salinas Valley garden, a longstanding reminder of my family legacy bears fruit Its 2005 and Im 10 years old again. As I skip through rows of plump wine grapes and trace the cracks in the clay-rich soil, fragmented like the fragile pieces of a Mazapn, my abuelito ngel braves the scorching California heat to tend to the crops. His sun-browned fingers move deftly as he checks the irrigation system, sweat dripping from his brow beneath the shade of his sombrero.

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Reinforcing Your Restaurant: 7 Tips for Securing POS Data

The Rail

By Heather Langley, Contributor A restaurant point of sale (POS) system is home to a vast amount of personal information, including customer data and payment information. This makes it vulnerable to hackers who may try to tap into the system to steal the data. Restaurant owners need to take measures to keep their POS systems safe and secure to protect both business and customer data.

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HR’s Blueprint for a Successful 2025

The HR industry is changing. Did you know… 1. There will be 4M more jobs than workers by 2033 ( BLS ). 2. For 84% of workers, flexibility is a top priority ( FlexJobs ). 3. 75% of employees have used AI at work ( CFO.com ). It’s time to meet the moment! Use Paycor’s guide to design a blueprint for success.

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The Ultimate Tool for Healthy Culinary Innovation

Wasserstrom

Americans are showing a growing interest in preventative health, which has led to a greater demand for nutritious options when dining out. Theyre willing to pay a premium for healthier options, especially when theyre perceived as high-quality or if they offer specific health benefits. However, the word healthy means different things to different people.

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What to do if ICE comes knocking

Restaurant Business

The promised immigration sweeps began in earnest over the weekend, and the restaurant industry is vulnerable. Here's how employers need to prepare for the possibility that their workers will be targeted.

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Building Resilient and Less-Stress Restaurant Operations

Modern Restaurant Management

The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment.

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The Best Dip Recipes for the Super Bowl, According to Eater Staff

EATER

Knorr hot spinach and artichoke dip. | Stefania Orr Whether youre planning to watch the Super Bowl or dont feel like making an elaborate dinner, a big dip with crusty bread or crackers is magic Sometimes, nothing hits the spot quite like a big bowl of dip. Not just dip as an appetizer to the main course, or dip as an afterthought left to languish beside the charcuterie board, but dip as the star of the show.

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2025 Payroll Calendar Templates (Biweekly, Semi-Monthly, and Monthly)

Use these handy calendar templates to stay on top of payroll in 2025! Download them today to share with your HR team or post for employees. Whether your company has biweekly, semi-monthly, or monthly pay periods, Paycor has you covered. Get your templates today!

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Finding the Sweet Spot Between Saving and Growing for Restaurants

The Rail

By Indiana Lee, Contributor In an industry where 90% of new businesses close in their first five years, running a restaurant means making tough financial choices daily. Food prices continue rising at grocery stores and through suppliers, while staffing gaps and shifting guest preferences add extra pressure to already thin margins. Many restaurant operators find themselves stuck between urgent cost-cutting needs and essential growth investments a position that often leads to reactive decisions r

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Comparing Restaurant POS Systems: What To Consider

Restaurant Den

Restaurant management works differently from one establishment to another. Service levels and workflows in a high-end restaurant may not always be applicable to a cozy caf or a bustling pizzeria. However, there’s one element that these modern businesses can’t do without: a point of sale or POS system. This device is an investment in your […] The post Comparing Restaurant POS Systems: What To Consider appeared first on Restaurant Den.

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Chili's caps an epic comeback with 31% same-store sales growth

Restaurant Business

The casual-dining chain has ridden value meals and social media buzz to three straight quarters of double-digit growth. It showed no signs of stopping.

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‘Broad, One-Size-Fits-All Messaging Has Been Replaced by Tailored Campaigns that Resonate with Specific Audiences’

Modern Restaurant Management

Marketing agency Thought For Food & Son has been doing a lot more than just think about food for 20 years. While the family-owned and operated firm has evolved from a public relations boutique into a full-service digital and design agency, their main vision has remained: helping food companies tell their stories and connect with the right audiences. “The past 20 years have been an incredible journey, and I’m so proud of how our family business has grown and evolved,” said A

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Less Stress, More Success: Accounting Best Practices & Processes for 2025

Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System

Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.

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Will Handwritten Names on Cups and Free Refills Actually Make Starbucks Better?

EATER

A Starbucks in New York City | Photo by ANGELA WEISS/AFP via Getty Images Starbuckss most recent plans to get customers back in the door are a real mixed bag Its been a rough couple of years for Starbucks. The once-beloved coffee chain has seen declining foot traffic and sales for months , and new CEO Brian Niccol is tasked with turning the ship around and helping customers fall back in love with the worlds largest coffee chain.

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Google: Your Restaurant’s Digital Front Door

Chowly

Blog Google: Your Restaurants Digital Front Door When people are hungry, their first stop is Google. Its how they find whats nearby, check hours, browse menus, andmost importantlydecide where to order from. For restaurants, Google has become the front door to your digital storefront. At Chowly, weve spent years helping restaurants unlock the full potential of Googles tools, and the results speak for themselves: $200k in six months One restaurant earned over $200k through Google Food Ordering (GF

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Wet January

Sante

Some good wines to jump into if you aren't running dry. The post Wet January appeared first on Sant.Food.Wine.Spirits.

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6 tech no-brainers that every restaurant should be doing

Restaurant Business

Tech Check: AI and automation get all the attention, but there is a lot of low-hanging fruit that could have a much bigger ROI for operators.

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Food & Beverage Industry Report 2024

Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.