Culinary Cues

MAY 21, 2023

Part One: THE GOOD, THE BAD, AND THE UGLY It is an underlying question for the ages: “Is technology good or bad?” The answer is a resounding “yes” to both. So, the question we should be asking is: “Are we controlling technology or is it controlling us?” I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole.

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Technology Social Media Back of House Front of House 339

Restaurant Business

MAY 21, 2023

The magic of a Fussy Hussy with a sprinkle of slut dust inspired the seasoned veteran to join forces with an "irrepressible" entrepreneur. They have more in common than you'd think.

Leadership 104

Leadership 104

Perfect Daily Grind

MAY 21, 2023

It’s hard to ignore the impact that demand for more sustainable coffee is having on the wider industry. From producers to roasters to coffee shop owners, more and more industry professionals are looking for new and innovative ways to reduce their environmental footprint. Much of the focus on sustainability is with coffee production and export. However, there is also a growing number of coffee shops which are looking for ways to become carbon neutral.

Sustainability 127

Sustainability Equipment Supplies 2050 127

Restaurant Business

MAY 21, 2023

The Bottom Line: Burger King’s parent closing its KYLO Food Hall and layoffs at Nextbite suggest that some of the biggest ideas to come out of the pandemic are having a tough time making it on the other side.

Food 100

Food 100

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.

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Restaurant Business

MAY 21, 2023

Restaurant Business’ GMs of the Year shared how they cultivate a strong team culture during a session at the National Restaurant Association Show.

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