EATER
JULY 2, 2024
Bug Robbins Cheesemaking requires a willingness to take risks and trust the process — just like navigating queer existence When I was little, I loved to group things. Categorizing helped me make sense of the world — I would feel exhilarated by the vastness of what was out there, and relieved the moment I could figure out where it all belonged. An errand run to the specialty food store was a thrill ride.
Culinary Cues
JULY 2, 2024
So many times, throughout my life in the kitchen, I would watch in wonder at the patchwork of honest, fragile, determined, sociopathic, caring, hardworking, sensitive, brutal misfits (I mean that in the best way) people who tie on an apron and dig into another day in heaven and hell. I have been watching the third season of “The Bear” and as always feel alignment, dread, excitement, fear, and angst as I watch what is truly the most authentic depiction of the emotional powder keg called a restaur
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Modern Restaurant Management
JULY 2, 2024
Amelie Kang found a way to combine her passions in cuisine and yoga for the betterment of the restaurant community in Ridgewood, NY and the surrounding environs. The co-founder of Sichuan restaurant MÁLÀ PROJECT as well as co-founder of Everyone Yoga decided to host the restaurant’s monthly manager meeting at the studio, transforming it into a relaxing retreat.
EATER
JULY 2, 2024
Carmen “Carmy” Berzatto (Jeremy Allen White) stands in a sterile kitchen as he glares menacingly in a moment depicting his role as both a recipient of workplace trauma and a chef bound to cause collateral damage. | Chuck Hodes/FX Initially celebrated for delving into the complex traumas of kitchen labor, the show — now in its third season — is bogged down by star-chef cameos that call its sincerity into question This post contains spoilers for Season 3 of The Bear.
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Employees want meaningful feedback. Without it, 98% disengage from their work (Zippia). But do your managers know how to support them? Use this Quick Start Guide to get the conversation started. Your workers don’t just want jobs; they want careers. Invest in your team by giving them meaningful feedback. 65% of employees want more feedback (Zippia). Workers who get daily feedback are 3x more engaged (Clear Company).
TastyIgniter
JULY 2, 2024
Technological changes are rapidly transforming the restaurant industry, from online ordering and delivery to AI-powered personalization and automation. To stay competitive, restaurant owners must embrace these changes and develop strategies to effectively leverage technology to enhance the customer experience and streamline operations.
Restaurant Business
JULY 2, 2024
The requirements include providing paid breaks every two hours when temperatures soar in indoor workplaces like kitchens, as well as providing cool-down areas, drinking water and establishment of a safety "buddy system.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Restaurant Business
JULY 2, 2024
The mobile pickup and delivery unit opened in New York City with no seating and no kiosks—but no lack of hospitality.
Sante
JULY 2, 2024
Listend and Subscribe to the Santé Tasting Room The post Bar Convent Brooklyn appeared first on Santé Magazine.
Restaurant Business
JULY 2, 2024
The casual-dining chain is using an AI tool that can pinpoint sales weeks in advance, allowing managers to make smarter staffing decisions.
Chef's Resources
JULY 2, 2024
June 29, 2024 From Spice Rack To Soul: How Chefs Can Elevate Their Craft As a chef, elevating your craft and taking it to the next level is a constant source of motivation. Part of this is exploring and discovering new tools and ingredients to discover unique flavor profiles and dishes that help you make […] The post From Spice Rack To Soul: How Chefs Can Elevate Their Craft appeared first on Chefs Resources.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Restaurant Business
JULY 2, 2024
Menu Talk: Pat and Bret introduce listeners to “population wheat,” chat about cooking in a China box and hear from Mindy Armstrong about the evolution of family dining at Perkins and Huddle House.
Chef's Resources
JULY 2, 2024
July 2, 2024 Best Practices for Menu Design and Engineering Creating an enticing menu is more than just listing dishes and their prices. It’s an art and a science that involves a deep understanding of customer preferences, psychology, and marketing strategies. The design and engineering of a menu can significantly influence customer choices, enhance their […] The post Best Practices for Menu Design and Engineering appeared first on Chefs Resources.
Restaurant Business
JULY 2, 2024
Traffic to fast-food concepts has underperformed the national average, according to data from Placer.ai, while full-service restaurants there have outperformed.
The Salt
JULY 2, 2024
Five common scenarios you may encounter while dining out with a large party — and how to handle the bill fairly while being considerate of your server.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Restaurant Business
JULY 2, 2024
One of the chain’s bankers is pushing back against US Foods’ efforts to garnish its accounts after the distributor won a judgment earlier this year. The reasoning? It has too many garnishment requests.
The Salt
JULY 2, 2024
Crystal Wilkinson's praisesong biscuits '/> Too often, our attempts at nailing the family recipes end up in disaster and disappointment. This week, host Brittany Luse is joined by former Kentucky Poet Laureate Crystal Wilkinson , author of Praisesong for the Kitchenghosts: Stories and Recipes from Five Generations of Black Country Cooks. The two talk about Appalachian food culture, turning oral recipes into written ones, and the emotional relationship between food, family and memory.
Restaurant Business
JULY 2, 2024
Picnic delivers food from more than 100 restaurants to select offices and apartment buildings with no fee or tip.
SpotOn
JULY 2, 2024
We all know the typical ways restaurants serve their food. There are family-style meals, prix fixe menus , and the usual single dish made for a single person. While these classic dishes always bring a familiar dining experience, tapas-style restaurants are becoming a popular way to mix up how guests experience their food. Even if most people in the United States don't typically eat tapas style daily, learning about how tapas restaurants serve smaller portions can change how anyone can see h
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Restaurant Business
JULY 2, 2024
Jalapeño Ranch Nacho Fries make their debut at the Mexican restaurant chain along with a 30-day $10 subscription for rewards members.
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