Modern Restaurant Management

OCTOBER 27, 2023

Adding a coat of paint will always freshen up any space. The same goes for any restaurant or bar. Understanding how to prepare your staff for a fresh coat, what styles of paint, and finishes can help you create a space that is inviting, warming, or even exciting for your customers. Throughout my almost two decades of experience working with restaurant and bar owners these are the areas I always discuss with them when they decide to give their establishment a new look.

Bar 190

Bar Front of House Back of House Customer Service 190

Culinary Cues

OCTOBER 27, 2023

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. To make it simple, the restaurant can choose to be either chef centric or restaurant centric. This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the level of control this person will be given.

Hiring 396

Hiring Training Pricing Leadership 396

EATER

OCTOBER 27, 2023

Lille Allen/Eater Unfussy, delicious, and (usually) limited to one bowl, the snackable bake is history’s most approachable baking trend What is a snack? The word may evoke afterschool carrots and apples, a few handfuls of trail mix between meetings, or popcorn at a movie before dinner. It’s eaten to tide you over, yes, but also as a thrill in itself.

Social Media 116

Social Media Fast Casual Book Casual 116

Restaurant Business

OCTOBER 27, 2023

Higher QSR prices could boost the value of sit-down meals, CEO Greg Levin said. But BJ's will still feel some labor inflation.

Food 110

Food Pricing Operations 110

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.

2025

Sante

OCTOBER 27, 2023

Fall Tequila Cocktails Perfect for Halloween

274

274

Buzztime Business

OCTOBER 27, 2023

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 However, as the years pass, some of the questions become outdated and obscure.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 158

Bar 2001 2010 2015 158

The Salt

OCTOBER 27, 2023

Atlanta this week joined a handful of U.S. cities that have a restaurant included in the coveted Michelin dining guide, but it comes at a cost.

Dine-in 68

Dine-in 68

Restaurant Business

OCTOBER 27, 2023

A single infraction could cost a restaurant employer upwards of $250,000 under a new federal proposal.

118

118

Restaurant Business

OCTOBER 27, 2023

Executive Summary: A roundup of high-level job changes in the restaurant business includes a new board member at Golden State Foods.

Food 115

Food Leadership 115

Restaurant Business

OCTOBER 27, 2023

The agency is warning restaurants to discard the shellfish if it was supplied during the last 17 days by a Canadian harvester, Future Seafoods.

Supplies 110

Supplies Food 110

Advertisement

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.

Cash Management

Restaurant Business

OCTOBER 27, 2023

Behind the Menu: Executive chef Michael Nelson created a comprehensive fin-to-tail program, sourcing whole fish, dry aging tuna and swordfish steaks and using scraps for “seacuterie.

Waste 110

Waste Sourcing Menu Food 110