Sculpture Hospitality
FEBRUARY 6, 2024
95 percent of restaurateurs agree that technology improves business efficiency, according to Toast , but why is that? It’s because not only does technology make them more efficient, it also gives them the data they need for success.
Crunchtime
FEBRUARY 6, 2024
Learn four key focus areas that demonstrate the value of how your restaurants manage labor and scheduling, and how to measure and illustrate ROI.
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EATER
FEBRUARY 6, 2024
Forks, flames, and fromage: How to throw the ultimate fondue party Forks, flames, and fromage: How to throw the ultimate fondue party 2024 is Eater’s year of the dinner party, and for our first course, we’re serving up a fondue party. Fondue? , you say. What is this, a ski lodge in 1975? To which we respectfully reply: the allure of a deep bowl of hot, melted cheese, let alone a cheese pull, transcends mere decades.
Restaurant Business
FEBRUARY 6, 2024
The burger giant, which bought nearly 2 billion eggs last year, said it had to rework its supply chain to meet its sourcing demands.
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.
SpotOn
FEBRUARY 6, 2024
It seems that every restaurant manager position comes with the guarantee of 10-hour shifts, work on weekends and holidays, and a never-ending stream of front-of-house and back-of-house problems to solve. In addition to these responsibilities, managers are usually expected to put in several hours a week of back-office tasks that keep them from overseeing their staff and checking in on their guests.
Restaurant Business
FEBRUARY 6, 2024
Healthy transaction gains for both the fourth quarter and the year indicate that guests feel they are getting their money's worth, said CEO Brian Niccol.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Restaurant Business
FEBRUARY 6, 2024
Spoiler alert: It’s the shot at expanding the labor pool by thousands of prospective hires per day.
Sante
FEBRUARY 6, 2024
Forget the weather outside. Just twist the cap or pull the cork on these wines. The post Double Dozen – all Seasons appeared first on Santé Magazine.
The Salt
FEBRUARY 6, 2024
The plant gets its color — and a boost in antioxidants — from genes from an edible flower. It's the first time a genetically modified crop is marketed directly to gardeners to raise at home.
Sante
FEBRUARY 6, 2024
Did you know that you can read Santé in any language? Just click on the hamburger menu on your screen, Continue Reading The post Read Santé in Any Language appeared first on Santé Magazine.
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!
Restaurant Business
FEBRUARY 6, 2024
Restaurant Rewind: In the era of Jim Crow, the namesake of Darden Restaurants refused to segregate dining rooms, even in the Deep South of 1935. Here's how the industry pioneer made a difference.
EATER
FEBRUARY 6, 2024
This is the best top-shelf liquor, from tequila to whiskey, according to bartenders who recommend these spirits for cocktails.
Restaurant Business
FEBRUARY 6, 2024
Restaurants will add more technology in 2024, even as some consumers say they’ve had enough, according to the State of the Restaurant Industry report.
EATER
FEBRUARY 6, 2024
Lille Allen/Eater The forks, burners, and delightfully retro pots that bring the fondue party vibes full circle To best enjoy fondue, you need a fondue set. Yes, buying single-purpose cooking tools and appliances rarely seems prudent. And yes, you could, of course, melt cheese in a regular pot and call it a day. But fondue is one of those culinary projects that’s deserving of both your money and storage space.
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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.
Restaurant Business
FEBRUARY 6, 2024
But the National Restaurant Association projects in its annual State of the Industry Report, margins will be squeezed by high inflation.
EATER
FEBRUARY 6, 2024
There’s a little game called the Super Bowl in Las Vegas on Sunday, February 11, but all anyone can talk about is America’s Couple
Restaurant Business
FEBRUARY 6, 2024
The Bottom Line: In past years, quick-service restaurants were a beneficiary in times when consumers were cutting back. Not this time.
EATER
FEBRUARY 6, 2024
Haley Hunt Davis/Eater Sophina Uong’s spin on hot pot is packed with vegetables, tofu, shrimp, and pork-and-kimchi dumplings If you’re craving a communal dish that’s ideal for warding off cold weather but doesn’t involve melted cheese, hot pot has your number. This version comes from Sophina Uong, the chef and co-owner of Mister Mao , an ebullient self-described tropical roadhouse in New Orleans.
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
FEBRUARY 6, 2024
SEIU President Mary Kay Henry said she will not seek re-election, ending a 14-year tenure of unprecedented union activity within the industry.
EATER
FEBRUARY 6, 2024
Lille Allen/Eater An argument for the simplest, microwave-friendly, undeniably delicious Velveeta and RoTel fondue I love the idea of fondue. What I do not love is the hassle. You have to buy all this equipment — fondue pot, tiny skewers that inevitably get lost in the chaos of your utensil drawer — and then there’s the labor of actually making the fondue, including lots of time spent grating cheeses and mixing them with herbs and white wine until perfectly smooth.
Restaurant Business
FEBRUARY 6, 2024
The healthy fast casual launches Caramelized Garlic Steak in 22 locations, available in three chef-curated menu items.
EATER
FEBRUARY 6, 2024
Haley Hunt Davis/Eater If you’re open to experimentation, anything is possible Thanks to the evolution of the vegan cheese industry , being dairy-free no longer means having to forego dishes built primarily around traditional dairy. That said, vegan fondue has remained something of a white whale, due in large part to the difficulty of keeping dairy-free cheese nice and melty for the duration of a dinner.
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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.
Modern Restaurant Management
FEBRUARY 6, 2024
Human trafficking is a global problem that has only worsened since the pandemic. Though the stereotypes around the crime portray women – often girls and children – as victims, with sex the end goal, forced labor is on the rise and men and boys are increasingly the victims. Moreover, where it’s most hidden is in the hospitality and restaurant industries.
EATER
FEBRUARY 6, 2024
Lille Allen/Eater Cheese fondue recipes often call for a splash of kirsch. Here’s what to do with the rest of the bottle. There are two secret truths to making traditional cheese fondue. The first is that most people don’t keep kirsch, a clear brandy made from cherries, in their home bar. Kirsch is the traditional seasoning for many styles of fondue, adding a touch of fruity sweetness that brings out the same in cheeses like Gruyere and Emmental.
EATER
FEBRUARY 6, 2024
Haley Hunt Davis/Eater Featuring a line-up of Switzerland’s dairy all-stars It’s little wonder that fondue is the national dish of Switzerland, a country that knows from winter: On a cold night, few things are more cozy than a pot of wine-infused melted cheese. For a recipe worthy of any fondue pot, we turned to Leah Park, the owner and cheesemonger of Milkfarm , a beloved artisan cheese shop in Los Angeles’s Eagle Rock neighborhood.
EATER
FEBRUARY 6, 2024
Infused with dried chiles, it will wake up your palate and warm your soul Chocolate fondue is one of the most agreeable of desserts: it demands little of the cook — if you can melt chocolate, you can make it — and pleases just about everyone in return. At its essence a very, very thick hot chocolate, it also lends itself beautifully to experimentation, in terms of both the flavors you can infuse it with and the items you can dip into it.
Advertiser: Paycor
A process checklist is a valuable tool for any HR professional to help ensure that all tasks are completed on time and accurately and improve communication and collaboration among team members.
EATER
FEBRUARY 6, 2024
Haley Hunt Davis/Eater An etiquette expert’s guide to the ins and outs of eating fondue among friends and strangers While fondue invites pretty much any food you want to dip into it, eating it is hardly an anything-goes endeavor. Like any communal dish, fondue comes with certain rules of consumption that must be observed — at least if you want to avoid alienating everyone who’s eating it with you.
EATER
FEBRUARY 6, 2024
What would you pay? | zigazou76/Flickr McDonald’s is getting criticism for an $18 combo meal, but what does affordability mean when it comes to fast food? In a conference call with investors on Monday, McDonald’s CEO Chris Kempczinski acknowledged that the company’s success through the earlier parts of the pandemic was slowing down. Same-store sales, aka sales at existing outlets from one period to the next, rose 3.4 percent over the last quarter , lower than Wall Street projections.
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