Touch Bistro
JULY 18, 2021
The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. Back in 2019, TouchBistro’s Annual Industry Report found that seven in 10 restaurants in the U.S. were experiencing a labor shortage. million jobs – or 12% – short of pre-pandemic levels.
Culinary Cues
NOVEMBER 22, 2022
When we eat authentic soul food we are transported to the environment where the cook matured, where he or she connected with ingredients, and how their socio-economic condition impacted what and how those ingredients were prepared. Is this poetic nonsense or is there truth in this idea of soul? We not only taste soul food; we feel it.
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Culinary Cues
OCTOBER 20, 2021
These are the people who worked their way up, failed countless times along the way, stumbled and picked themselves back up, were humble and grateful, and realized that contrary to the organization of the dictionary – work does come before success. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.
Modern Restaurant Management
JANUARY 20, 2021
Disruptions in processing, as well as transportation, have created numerous problems for restaurant owners across the country. It’s also a more environmentally friendly endeavor as it doesn’t rely as much on large forms of transportation. You can also cut back on waste by simplifying your menu.
Modern Restaurant Management
JULY 13, 2021
Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions continue to pop up. You may have the eye-catching technology guests will notice first, but lack the framework that provides structure and complements your front-of-house initiatives.
Modern Restaurant Management
NOVEMBER 7, 2024
What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over.
Modern Restaurant Management
DECEMBER 14, 2022
Meanwhile, robots in the front of house are leading customers to their tables, working in tandem with servers to carry loads of heavy dishes in a single trip, and providing novel experiences and entertainment that bring guests into the restaurant. During a busy rush, coordinating these varied tasks can become overwhelming.
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