Modern Restaurant Management
OCTOBER 11, 2023
When you ask your diners how they would like to pay, when was the last time they handed over physical cash? Perhaps you don’t even accept cash anymore? You wouldn’t be alone; well-known brands including Prezzo, Itsu and Côte Brasserie have all made the decision to go card-only for good as a means to reduce costs and speed up customer service.
EATER
OCTOBER 11, 2023
Lille Allen/Eater A former fine dining server dishes on how the flambé, a dying convention of French haute cuisine, became the ultimate tableside flex I can feel sweat soaking through the armpits of my $5,000 Tom Ford suit and a nagging itch along the starched collar of my custom-fitted tuxedo shirt. Even though I’m working at one of the most popular restaurants in New York City, I’m dressed better than most of the men in the dining room.
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Restaurant Engine
OCTOBER 11, 2023
It’s key to engage with your customers through their online reviews. You can do all the marketing in the world. You can entice people with the best offers. And you can work hard to close the sale. Just as important, though, is using your strong, positive online reviews to leverage trust and loyalty in your restaurant. Your happy, satisfied customers are your brand ambassadors and pivotal to your marketing strategy.
EATER
OCTOBER 11, 2023
Lille Allen/Eater The most over-the-top, maximally good time you’ll have while eating Dinner is theater. As long as there have been seafood towers, cheese carts, and singing waiters, we’ve known this. But here in the U.S., some restaurants have embraced the multi-sensory entertainment potential of eating food a little more than others. Would that bowl of tortilla chips be just as crunchy without the live cliff diving show?
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.
Restaurant Technology Guys
OCTOBER 11, 2023
Check out how to do digital menu boards right with CEO and Founder Marc Rosenberg. Marc shared his insights on how digital signage, menu boards, kiosks, and other innovative solutions can enhance the customer experience, increase sales, and reduce costs. We also talked about some of the challenges and opportunities that restaurant owners and operators face in this fast-changing landscape.
EATER
OCTOBER 11, 2023
Molly Valdez & Judson Valdez Why eating only the best part might actually be the worst Bad Roman, the latest restaurant from the Quality Branded group, is three flights up the Shops at Columbus Circle, above the Whole Foods and past the Paper Source, in an upscale Manhattan mall. It remains impossible to get into. And it might be the restaurant that most exemplifies the current maximalism trend popping up in the restaurant world, a marked penchant for the loud and campy and irreverent.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
EATER
OCTOBER 11, 2023
Molly and her Mollz Balls. Get ready for a whole lot more Molly Baz, with gorgigi cae sals, Sunday supps, and Mollz Balls for all It’s a blindingly sunny day in northeast Los Angeles, and Molly Baz and I are going grocery shopping. First, though: coffee. After picking up a nitro cold brew from Cafe de Leche, Molly Baz is backing her sleek black Tesla out of a parking space when we hear the unmistakable thwunk of car on car.
Restaurant Business
OCTOBER 11, 2023
The regulatory agency is seeking another round of public comment on what rules should be adopted to combat "junk fees.
EATER
OCTOBER 11, 2023
Five academics walk into a bar… A 3-foot-tall pepper grinder and giant ’roni cups, caviar on everything and cheese pulls designed to be filmed , butter service and the return of big, shared cocktails. The ostentatious, performative elements popping up at restaurants nationwide certainly are a lot of fun. But, of course, we might also ask ourselves: Why have restaurants become venues for these kinds of theatrics?
Harver Hospitality
OCTOBER 11, 2023
How restaurant hiring software can help brands overcome declining sales and traffic growth. Read our blog now for fast, effective tips.
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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.
EATER
OCTOBER 11, 2023
Shuggie’s Trash Pie. | Erin Ng Neon walls, palm-shaped chairs, giant pepper grinders — there’s nothing subtle about maxed-out restaurant design in 2023 Walking into Shuggie’s Trash Pie is like entering an acid-tinged glam paradise. The front bar of the Mission District restaurant, awash in cadmium yellow paint and matching furnishings, including the hanging disco balls, leads into a larger back dining area that’s equally gonzo in neon green.
Sante
OCTOBER 11, 2023
Serafin Alvarado’s love of wine began more than decade ago, as a room service waiter for Hilton Hotels in his native Puerto Rico. It was the beginning of a career path that would ultimately lead him to achieve the remarkable distinction of becoming a Master Sommelier (M.S.
EATER
OCTOBER 11, 2023
Nat Belkov/Eater Restraint is so passé After three years of darkness, preceded by a kinda bummer five of schmancy, frowny food — you know, blond wood, backless barstools, everything is foraged, and the chef glowers silently — restaurants are fun again. Move over, sea buckthorn (you tart berry). Helllooooo, caviar bumps, cocaine of the sea! Everything is illuminated…with neon lights.
PathSpot
OCTOBER 11, 2023
In food production and preparation, adhering to food safety standards is paramount. Ensuring that the food we consume is safe for consumption is not only a legal requirement but also a moral obligation. However, the bureaucratic and often tedious side of maintaining compliance with food safety standards can be a significant time sink for businesses.
Advertiser: ZoomInfo
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.
EATER
OCTOBER 11, 2023
The Austin pitmaster shares where he thinks Texas barbecue is headed, the stories behind his newest book, and more
Restaurant Business
OCTOBER 11, 2023
Customers will be able to order from two restaurants at once without an added fee. Restaurants will be automatically enrolled in the program.
EATER
OCTOBER 11, 2023
This annual event by Nature Based wants to make pawpaws more accessible to chefs and home cooks
Restaurant Business
OCTOBER 11, 2023
Dutch Bros, Red Robin and Sweetgreen are the most “shorted” restaurant stocks, according to a Raymond James analyst, and more investors are betting against fast food.
Advertiser: Paycor
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.
EATER
OCTOBER 11, 2023
Learning more about Austin’s Taco Mafia with their new PBS show ‘Taco Mafia,’ starring the owners of Nixta Taqueria, Cuantos Tacos, and Discada
Restaurant Business
OCTOBER 11, 2023
Remote work, inflation and even Netflix could be driving consumers to eat dinner earlier, particularly at higher-end restaurants.
Margin Edge
OCTOBER 11, 2023
MarginEdge | We took data from thousands of restaurants across the country and compiled a report to show sales trends for the month of September 2023.
Restaurant Business
OCTOBER 11, 2023
A Deeper Dive: The Panera Bread founder, restaurant investor and chairman of Cava joins the podcast to talk about a wide range of issues, including activism and why Panera has no large competitor.
Advertiser: ZoomInfo
As prospects define their problem, search for solutions, and even change jobs, they are generating high-value signals that the best go-to-market teams can leverage to close more deals. This is where signal-based selling comes into play. ZoomInfo CEO Henry Schuck recently broke down specific ways to put four key buying signals into action with the experts from 30 Minutes to President’s Club.
EATER
OCTOBER 11, 2023
It’s easy to find rare or highly coveted kitchen collectibles on eBay. | Chaloner Woods/Getty Images East Fork? Le Creuset? Wagner Ware? The platform has it. This post originally appeared in the October 9, 2023 edition of The Move , a place for Eater’s editors and writers to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move.
Restaurant Business
OCTOBER 11, 2023
The Bottom Line: With Chipotle developing yet another brand in Farmesa, it’s a good time to check on the track record of large brands creating new concepts. It’s not a good one.
EATER
OCTOBER 11, 2023
Banquet Still Life, Adriaen van Utrecht, Rijksmuseum Going big with food is nothing new. Here, a visual timeline of humankind’s enduring love for maximalist food.
Restaurant Business
OCTOBER 11, 2023
Tech Check: As delivery slows, some digitally focused restaurant companies are branching into meal kits, groceries and even airplane food.
Advertiser: Paycor
In today’s fast-paced business world, effective workforce management (WFM) isn’t just an option—it’s a necessity.
The Salt
OCTOBER 11, 2023
The price of Thin Mints is going up in some parts of the country next year, as Girl Scouts and their customers get a lesson in inflation.
Restaurant Business
OCTOBER 11, 2023
The two chains are duking it out for tech superiority as they attempt to prove that robotic makelines could transform the fast-casual space.
EATER
OCTOBER 11, 2023
Cozy Corner in Memphis also sells barbecue spaghetti When Bobby Bradley, Jr.’s grandfather founded Cozy Corner, one of Memphis’s most popular barbecue restaurants, among the menu items were barbecue spaghetti and a barbecue bologna sandwich. While the restaurant has grown into serving ribs and wings that are locally renowned, Bradley decided to keep those menu items to carry on his grandfather’s legacy.
Restaurant Business
OCTOBER 11, 2023
The CEO of MTY Food Group said customers expect more from their restaurants. But they’re not demanding more discounts yet.
Advertiser: ZoomInfo
Sales and marketing leaders have reached a tipping point when it comes to using intent data — and they’re not looking back. More than half of all B2B marketers are already using intent data to increase sales, and Gartner predicts this figure will grow to 70 percent. The reason is clear: intent can provide you with massive amounts of data that reveal sales opportunities earlier than ever before.
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