Crunchtime
FEBRUARY 23, 2024
In this article, a seasoned restaurant industry veteran with over three decades of experience, recalls the process of moving back-of-house operations from spreadsheets, to an automated platform. Learn about the struggles that ensued and the important lessons learned.
Chowly
FEBRUARY 23, 2024
Overview In 2023, small restaurant owners faced challenges but stayed strong, supported by loyal customers and robust spending. The economy defied expectations, avoiding a downturn, thanks to successful efforts by the Federal Reserve. Job opportunities expanded, with over 2.6 million jobs added nationally. Entering 2024 brings uncertainty but holds hope for growth.
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EATER
FEBRUARY 23, 2024
Lille Allen/Eater That’s what the menu is for I’ve come to lightly dread a server asking “Have you dined with us before?” Not because I feel uncomfortable being new, or insulted if they don’t recognize me from a previous dinner, but because I know my answer does not matter. It’s not a real question, but an overture to a canned speech about every single dish on the menu.
Restaurant Business
FEBRUARY 23, 2024
The delivery service says it's already changed the policy, but the county has a long list of other alleged abuses it wants the company to correct.
Speaker: Amanda Adams, Fractional CFO, CPA
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EATER
FEBRUARY 23, 2024
Getty Images These tiny to-go containers of dressings, salsas, vinegars, and more are great to use in your weeknight cooking This post originally appeared in the February 17, 2024 edition of The Move , pro tips and advice from Eater’s dining experts, direct to your inbox, direct to your inbox. Subscribe now. I’m a boring home cook. I have just a handful of go-to recipes for lunch and dinner in my arsenal, most of which are variations on the “house meal” theme.
Buzztime Business
FEBRUARY 23, 2024
Are you hungry for more trivia? Is one night of bar trivia per week not enough to satiate your senses? Buzztime has tens of thousands of questions in its database. Pub trivia hosts and players could spend a lifetime with them! However, as the years pass, some of the questions become outdated and obscure. Events that are important one year become irrelevant many years later.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
EATER
FEBRUARY 23, 2024
Now that we’ve cycled through myriad updates to the ’90s originals, a new, thoroughly modern ’tini is emerging—and it breaks even more of the rules.
Restaurant Business
FEBRUARY 23, 2024
A federal judge has pushed back the day the controversial rule change takes effect by two weeks. He also indicated that he intends to rule soon on whether the new standard should be scrapped.
EATER
FEBRUARY 23, 2024
Soul Prime finds its way on the North Side with a little help from TikToker extraordinaire Keith Lee
Restaurant Business
FEBRUARY 23, 2024
Executive Summary: Jim Metevier was elevated to chief executive of the pizza chain and Christopher Meyer is retiring from the Outback Steakhouse parent after two decades.
Advertiser: Paycor
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Restaurant Business
FEBRUARY 23, 2024
The owner of Outback Steakhouse is pruning older, struggling stores in favor of new ones that generate better returns.
Restaurant Business
FEBRUARY 23, 2024
Labor activists argue that the company’s union stance has been bad for its brand and warrants new board members. The coffee shop chain is pushing back hard.
Restaurant Business
FEBRUARY 23, 2024
Customers are paying more, and couriers are working less. What it all means for restaurants is still unclear, but some fear it could get ugly.
Restaurant Business
FEBRUARY 23, 2024
The Bottom Line: The fast-casual wing chain says its sales improve when another brand pushes the product. Here’s why that might be.
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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.
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