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
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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.
Sling
JULY 2, 2024
As a restaurant owner or manager, you have an important decision to make: Which is better for your team and your business, a service charge or tips? Both have benefits and drawbacks, and the best choice for your operation will depend on a variety of factors unique to the restaurant industry. In this article, we discuss the key differences between service charges and tips, examine the benefits and drawbacks of both, and consider the factors that will affect your decision one way or the other.
Speaker: Amanda Adams, Fractional CFO, CPA
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Amanda Adams, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.
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.
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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Buzztime Business
JULY 2, 2024
In the bustling world of hospitality, bar owners are constantly seeking ways to attract and retain patrons. Beyond offering great drinks and ambiance, creating memorable experiences is key to fostering customer loyalty and building a strong community around your establishment. One such experience gaining popularity across bars worldwide is hosting trivia nights.
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.
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
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.
Advertiser: Paycor
Structured interview questions are a valuable tool for reducing bias in hiring. They help: Ensure all candidates are asked the same questions in the same way Level the playing field so all candidates have a fair chance of being successful Improve credibility, reliability, and validity Download the guide to get the most out of your interview questions!
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
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.
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
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.
Advertisement
Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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.
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.
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.
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
HR leaders drowning in paperwork struggle to meet C-suite's strategic expectations. Burnout and high turnover plague the field, with 95% feeling overwhelmed. This guide explores how the right tools can free HR from admin tasks and empower them to become the strategic leaders they’re meant to be.
Restaurant Business
JULY 2, 2024
Picnic delivers food from more than 100 restaurants to select offices and apartment buildings with no fee or tip.
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.
Expert insights. Personalized for you.
135 
Let's personalize your content