Goliath Consulting
MARCH 14, 2025
Ozempic, a medication originally developed for managing Type 2 diabetes, has rapidly gained traction as a weight loss aid. By mimicking the hormone GLP-1, it helps regulate appetite and digestion, leading to noticeable changes in the way people eat. As more diners use Ozempic and similar medications, restaurants may need to adapt to evolving guest preferences and dining habits.
EATER
MARCH 14, 2025
Kriston Jae Bethel/Bloomberg via Getty Images The COVID pandemic accelerated a labor shortage in the industry. Now, restaurant owners and chefs across the country say theyre still struggling to recruit and retain talent. In the spring of 2021, restaurants across the country were scrambling to find staff. After a calamitous year of intermittent closures due to the COVID-19 pandemic, many local governments were beginning to loosen indoor dining restrictions.
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Modern Restaurant Management
MARCH 14, 2025
In the relentless heat of The Bear's kitchen, where every "Yes, Chef!" slices through the clamor, precision isn't just preferred—it's survival. Carmen "Carmy" Berzatto, the maestro of this culinary symphony, knows that a single misstep can turn a dinner rush into a disaster. Every kitchen operates under pressure, but small inefficiencies—lost tickets, misheard orders, inconsistent timing—can mean the difference between a smooth service and total chao
EATER
MARCH 14, 2025
Elena Veselova /Shutterstock My five-day journey of brining and braising the St. Patricks Day staple yielded delicious results I dont know why I find making corned beef from scratch so intimidating. Perhaps its the fact that the project requires almost a week which means a lot of time for things to go wrong. Maybe its because it involves raw meat sitting around for an extended period of time.
Advertiser: Paycor
The right HR metrics can illuminate hidden trends, justify decisions to the C-suite, and give you an edge in this unpredictable economy. Download Paycor’s guide and learn how to calculate your: Cost-per-Hire Total Financial Impact of Absences Voluntary Turnover Rate And more!
ChowNow
MARCH 14, 2025
Running a restaurant is a balancing act. Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins.
EATER
MARCH 14, 2025
Seafood season offerings from Wendys McDonalds and Popeyes. Why fast-food restaurants observe seafood season and not other religious holidays According to Wendys, its seafood season. That means the chains limited-time-only Crispy Panko Fish Sandwich is widely available from now until April 20. Wendys can hedge, but you might have figured out that since its final day on the menu is Easter Sunday, this is a sandwich designed to cater to those celebrating Lent, a Christian observance mostly but
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
The Rail
MARCH 14, 2025
By Toby Patrick, Contributor Opening a restaurant goes beyond a nice aesthetic, good location, and great food. In today's competitive market, you also need to be authentic with your atmosphere and giving a culturally enriching experience. Hiring international staff can help you achieve that authentic atmosphere and experience youre looking to give guests.
Restaurant Business
MARCH 14, 2025
A look back at the weeks biggest news in the restaurant industry from Restaurant Business.
Chowly
MARCH 14, 2025
Blog Why a 'Done-for-You' Platform is the Ultimate Money Maker for Independent Restaurant Operators Running an independent restaurant is hard work. Youve got a million things to jugglekeeping your kitchen running smoothly, ensuring top-notch service, managing costsand, of course, trying to stay profitable. The rise of digital ordering, delivery apps, and online marketing can make things even more complicated.
EATER
MARCH 14, 2025
Its got a big counter footprint and a bigger price tag, but dang, this ice cream maker is really fun (and now I finally understand the cult of Creami) I love soft serve. When I lived in Brooklyn, I chose my primary care physician primarily because her office was next to a location of pay-by-weight soft-serve chain 16 Handles. When I moved from New York to Los Angeles, before committing to my apartment, I confirmed that it would be within a 10-minute drive of Magpies.
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.
Restaurant Business
MARCH 14, 2025
Five years after the COVID pandemic, the restaurant business is as big as its ever been. But it has also changed in ways both significant and subtle.
EATER
MARCH 14, 2025
Stranger & Stranger, a design studio focused on spirits bottles and labels, has defined the modern cocktail bars backbar for decades.
Restaurant Business
MARCH 14, 2025
The Week in Restaurants: This weeks restaurant news podcast features a discussion on Starbucks rethinking its cafes, McDonalds focus on specialist restaurant competitors and Noodles new menu. Also, robots and five years after COVID.
Sante
MARCH 14, 2025
Registration is open for 2025. Join us at the prestigious Sant International Wine & Spirits Competition as we celebrate the Continue Reading The post 2025 Sant International Wine and Spirits Competition appeared first on Sant.Food.Wine.Spirits.
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Restaurant Business
MARCH 14, 2025
February saw a 2.8% decline in fast-food restaurant traffic, marking the lowest point since September. While net sales rose due to higher prices, breakfast traffic saw the steepest drop, reflecting continued consumer caution in the fast-food industry.
EATER
MARCH 14, 2025
David Scott Holloway After years of assisting Mario Batali and then Anthony Bourdain, Woolever has written a memoir thats tricky to classify and even harder to put down Laurie Woolevers memoir Care and Feeding is many things: a workplace memoir, an addiction memoir, a chronicle of being young and a little bit lost in New York City, an account of working in close proximity to fame.
Restaurant Business
MARCH 14, 2025
The Bottom Line: As off-premises sales at restaurants have taken off over the past five years, more consumers are eating alone, and often in their cars. What is the impact on the industry?
Modern Restaurant Management
MARCH 14, 2025
Nearly half — 45 percent– of restaurant operators fear tariff-related financial trouble, a 12-point increase from last month, according to Alignable’s March Tariff Report , And they have reason to be fearful– looming tariffs could cost U.S. restaurants more than $12 billion dollars, according to National Restaurant Association estimates.
Advertiser: ZoomInfo
Incorporating generative AI (gen AI) into your sales process can speed up your wins through improved efficiency, personalized customer interactions, and better informed decision- making. Gen AI is a game changer for busy salespeople and can reduce time-consuming tasks, such as customer research, note-taking, and writing emails, and provide insightful data analysis and recommendations.
Restaurant Business
MARCH 14, 2025
Executive Summary: The latest leadership changes in the restaurant industry.
Buzztime Business
MARCH 14, 2025
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.
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