Fri.Aug 18, 2023

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Transformation through Suspension

Modern Restaurant Management

Something is up at in the dining room of Ronin Farm and Restaurant in Bryan, Texas. It's the tables! Two 26-foot farm-style tables are suspended from the ceiling with cables and can be set to any height. Each table has its own wench, which allows them to be raised and lowered to any desired height –– seated, cocktail, or all the way up to the ceiling –– using a network of cables and an electric power source.

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‘Rebel Canning’ Is Having a Moment, Whether or Not It Should

EATER

For a faction of home canners, it’s their kitchen, their rules — no matter what the USDA says During the summer, countless gardeners are hard at work preserving the abundance they’ve grown and foraged. There are, of course, a number of ways to preserve home-grown foods, from freezing pureed vegetables in ice cube trays to dehydrating them into powder.

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New hires at Taziki's Mediterranean Cafe, Scooter's Coffee and Black Rock Coffee Bar

Restaurant Business

Executive Summary: The latest job jump news includes staff changes at Panera Brands, Subway and Denny's.

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Content Marketing Strategies for Attracting More Customers to Your Bar

The Rail

By Sergey Solonenko, Contributor Creating an actionable inbound marketing strategy is never easy. Despite having the best modern tools at your disposal, it's still hard to create a converting marketing funnel and increase brand awareness in an ideal customer. This is why we use blogs and social media posts to lure people to our place! Content is the backbone of just about any inbound marketing strategy and digital marketing as a whole.

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What Your Financial Statements Are Telling You—And How to Listen!

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.

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Jeff and Mike Mastro get second chance to do steakhouses differently with Steak 48

Restaurant Business

They founded and sold the Mastro's chain. Now the brothers are building a new group of high-end steakhouses that attempt to raise the bar.

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A Night at the Door with Atlanta’s College Bar Bouncers

EATER

The city is home to 57 colleges, all with their own preferred hangouts. The eyes and ears of three very different bars tell us about their normal—and not-so-normal—nights on the job.

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112: Jenny & Martha Hour: The Bear, S1

Food Business

Following the request from many listeners we felt a discussion on The Bear was worth a slight detour from our regular format. That's why we asked Jenny to come back and discuss The Bear, Season One with Martha. Starting off with a quote from the article by Carina Chocano from NY Times, called How ‘The Bear’ Captures the Panic of Modern Work. Jenny and Martha discuss various elements Chocano reveals, and other elements worth further exploration.

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Here's another reason why sales might slow later this year

Restaurant Business

The Bottom Line: U.S. consumers, which have kept spending at restaurants despite higher prices, are running out of excess pandemic savings. That might affect their spending.

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SpaceX Engineer to Pizza Pioneer: The Journey of Benson Tsai

The Restaurant Times

Embarking on a journey that traverses the realms of space exploration and culinary innovation, Benson Tsai’s story is a testament to the extraordinary places that passion, innovation, and an unyielding pursuit of change can lead. From engineering rockets that breach the skies to crafting pizzas that delight the palate, Tsai’s trajectory is a tapestry woven with diverse experiences, boundless curiosity, and an unwavering determination to challenge conventions.

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Starboard Value takes a stake in Bloomin' Brands

Restaurant Business

The activist investor, which once won every seat on the Darden Restaurants' board, now owns nearly 10% of the Outback Steakhouse parent.

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Future-Proof Your Talent Pipeline

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?

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The Story Behind the José Andrés Nonprofit

EATER

José Andrés | Photo: World Central Kitchen / Facebook World Central Kitchen is on the ground in Maui — serving meals as they did in Puerto Rico, Haiti, Houston, and more Update: 8/18/2023: This story was originally published November 10, 2017. It has been updated throughout to reflect the latest information. As the devastation in Maui became clear, it was clear also that World Central Kitchen, the nonprofit started by chef José Andrés, would soon be on the ground providing disaster relief.