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
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.
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Restaurant Business
OCTOBER 11, 2023
The acquired company will serve as the foundation for a new specialty equipment and supplies operation, Sysco said.
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.
Speaker: David Worrell, CFO, Author & Speaker
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
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
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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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?
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
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.
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.
Advertiser: Paycor
Get ready for the future of business. As HR navigates an ongoing labor shortage, leaders need stronger, more adaptable recruiting strategies. Do you have the tools you need to build a talent pipeline that drives sustainable business growth?
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?
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.
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.
Restaurant Business
OCTOBER 11, 2023
Remote work, inflation and even Netflix could be driving consumers to eat dinner earlier, particularly at higher-end restaurants.
Advertiser: ZoomInfo
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
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
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.
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
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.
Advertiser: Paycor
The right HR metrics can illuminate hidden trends, justify decisions to the C-suite, and give you an edge in this unpredictable economy. Download Paycor’s guide and learn how to calculate your: Cost-per-Hire Total Financial Impact of Absences Voluntary Turnover Rate And more!
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
Tech Check: As delivery slows, some digitally focused restaurant companies are branching into meal kits, groceries and even airplane food.
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 two chains are duking it out for tech superiority as they attempt to prove that robotic makelines could transform the fast-casual space.
Advertiser: ZoomInfo
ZoomInfo customers aren’t just selling — they’re winning. Revenue teams using our Go-To-Market Intelligence platform grew pipeline by 32%, increased deal sizes by 40%, and booked 55% more meetings. Download this report to see what 11,000+ customers say about our Go-To-Market Intelligence platform and how it impacts their bottom line. The data speaks for itself!
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
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.
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.
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.
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.
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.
Restaurant Business
OCTOBER 11, 2023
Piada Italian Street Food and Choolaah Indian BBQ both personalize the fast-casual model to fit their mission, with authentic food and passion driving growth.
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 digital restaurant company will be the exclusive foodservice provider for some XO flights, offering travelers seven brands to choose from.
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