Culinary Cues

FEBRUARY 2, 2024

Yes, I have been preaching the need for change in restaurants. Changing how we view our concepts, menus, pricing structure, our staff, marketing, and the list goes on has never been more critical. Change, however, does not infer that we need to abandon the core principles of our profession and how we view the process of cooking for others. Far too often, in recent years, I have shaken my head and sighed with despair as I watched a haphazard approach to the proud profession that I have been part

Training 361

Training Customer Service Uniforms Leadership 361

Modern Restaurant Management

FEBRUARY 2, 2024

The restaurant industry is transforming significantly, driven by changing consumer preferences, technological advancements, and a competitive market landscape. Restaurants are no longer just about the food – they are about the complete dining experience, which includes ambiance, service speed, and personalized interaction. The need for innovation and efficiency has never been greater in this evolving scenario.

Operations 189

Operations Front of House Customer Service Customer Experience 189

Crunchtime

FEBRUARY 2, 2024

Forms are the heartbeat of execution in any restaurant operation—they allow brands to standardize procedures across many locations, create a simple way for employees to follow necessary steps, and collect information that field teams and corporate offices need visibility into.

Operations 127

Operations Information 127

Lavu

FEBRUARY 2, 2024

In the face of a staggering global issue, restaurants must proactively avoid food waste. About 1.3 billion tons of food are wasted annually across the globe. This contributes to environmental concerns and reflects significant economic issues for businesses. Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste.

Waste 78

Waste Food Compost Audits 78

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2025

Restaurant Business

FEBRUARY 2, 2024

The pioneers who created commissary-style, shared kitchens for rent have closed, pivoted or show signs of struggle. But elements live on in a variety of new delivery-forward concepts that some call ghost kitchens 2.0.

Delivery 124

Delivery Operations 124

Culinary Digital

FEBRUARY 2, 2024

A streamlined menu can significantly improve quality assurance in a food service establishment in several ways: Consistency A streamlined menu reduces the number of dishes and options offered, making it easier for kitchen staff to consistently prepare each item to the highest quality standards. With fewer items to focus on, chefs can pay more attention to detail and ensure that each dish is prepared consistently.

Dietary Restrictions 52

Dietary Restrictions Front of House Customer Experience Back of House 52

EATER

FEBRUARY 2, 2024

Eric Wagner/Flickr Why is there a plastic baby baked inside this Mardi Gras staple? Americans usher in the new year with diets and lifestyle resolutions galore, but many people across the globe — particularly those from predominantly Catholic countries — celebrate the calendar change with a sweet pastry known as king cake. It first appears in bakery cases at the beginning of each year and can be found at the center of celebrations through early spring.

Serving 133

Serving Catering Take-out Specials 133

Restaurant Business

FEBRUARY 2, 2024

The famed chef voluntarily recognized a Unite Here chapter as the collective bargaining representative for employees of The Bazaar. He now has four unionized restaurants.

119

119

EATER

FEBRUARY 2, 2024

Carolyn Figel Branded restaurant merchandise has become a shorthand for selfhood. How did we get here? At some point during the past few years, I looked around to find my apartment — nay, my body — had become a temple to everywhere I’ve ever eaten. Mugs and hats from local grocers, hoodies from roadside diners, T-shirts and totes from damn near everywhere else.

Loyalty Program 119

Loyalty Program Merchandise Magazine Consumer Goods 119

Restaurant Business

FEBRUARY 2, 2024

Tech Check: Many view the technology as a knight in shining armor for their labor woes. Is it the start of a lasting relationship, or just puppy love?

Technology 116

Technology 116

Advertiser: Paycor

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Hiring

EATER

FEBRUARY 2, 2024

People seeking communities outside of work and the home are finding comfort in these bars, restaurants, and coffee shops.

Bar 124

Bar 124

Restaurant Business

FEBRUARY 2, 2024

The Bottom Line: The coffee shop giant said its problems with occasional customers last quarter were “transitory.” Fixing that problem will be a big challenge.

Loyalty Program 105

Loyalty Program 105

Buzztime Business

FEBRUARY 2, 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.

Bar 78

Bar 2004 2006 2014 78

Restaurant Business

FEBRUARY 2, 2024

Executive Summary: Christian Kuhn is the new CMO at Blaze. Veteran chain executive Starlette Johnson becomes interim CEO at Rocky Mountain Chocolate Factory, and more.

Leadership 105

Leadership 105

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Beverage

EATER

FEBRUARY 2, 2024

Sophia Pappas A sacred food-turned-everyday commodity, cacao is way more than the primary ingredient in chocolate Cacao requires little introduction. It’s everywhere, from chocolate bars to almost every bakery under the sun. But cacao and chocolate are not synonymous. The former is a beautiful, fragrant fruit that has deeply ancient roots in Mesoamerica, where it was considered a sacred food from the gods.

Consumer Goods 75

Consumer Goods Reference Food Supply Beverage 75

Restaurant Business

FEBRUARY 2, 2024

The lifestyle icon has long had a keen eye on food and design trends and will share her outlook during a fireside chat.

Leadership 116

Leadership Design Food 116

Restaurant Business

FEBRUARY 2, 2024

Working Lunch: The situation could draw fire to the industry, yet even the involved brands may not be aware of their vulnerability.

Marketing 111

Marketing 111

Restaurant Business

FEBRUARY 2, 2024

Check averages go up on and around Feb. 14, but while guests may open their wallets for a pricey dinner, tips take a dip.

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119

Advertiser: Paycor

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