Embrace the Suck
JULY 21, 2020
We all want to get back to “normal,” whatever that means now. Honestly, normal wasn’t very normal in the first place so, let’s look at this as a plot twist! This time around is your opportunity to do things better than you did before. COVID-19 isn’t your fault, but how you ran your restaurant before is. Now, if that upsets you a little bit, then read on because there are a few things we must discuss.
Modern Restaurant Management
JULY 13, 2020
"COVID-19 has disrupted, and will likely continue to disrupt, business models and plans. But in some ways, it’s accelerated the adoption of trends that would have taken four to five years to become a reality." The restaurant industry has been one of the hardest hit by COVID-19, with sales dropping 40 percent during the month of May, according to Black Box Intelligence.
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Restaurant365
JULY 24, 2020
Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales.
Culinary Cues
JULY 12, 2020
They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Somehow, it just doesn’t feel right. After four months of idle time – time without a schedule, time without a chance to do what cooks normally do – this kitchen just seems vacant. Walking through the back door there is an uncomfortable feeling of emptiness, of fear and trepidation, and of caution that feels so foreign to anyone who remembers the ins
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.
7 Shifts
JULY 31, 2020
Mattenga’s Pizzeria is the real love child of husband and wife duo, Matthew and Hengam Stanfield. Entering the workforce shortly after completing their engineering degrees, the couple realized that a nine to five week that kept them apart was not for them. Feeling inspired (like many restaurateurs do) by their love of hosting dinner parties and making fresh pizza, they decided to go into the pizzeria business in their hometown of San Antonio, Texas.
A Wine Story
JULY 27, 2020
7 Sensational Secrets to Loving Italian Grape Varieties. Italian Grape Varieties Love Italian wine? Curious about Italian grape varieties? You probably already know Italian grape varieties like the white wine Pinot Grigio and the red wine Sangiovese. Experts count over 1000 Italian grape varieties in Italy. (You can read about them here). Many of these Italian grape varieties come from Italian regions unfamiliar to most Americans.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
JULY 28, 2020
As the COVID-19 pandemic continues to affect the ways we live, work and dine, the restaurant industry has been experimenting with different ways to adapt and continue serving customers who cherish dining experiences. The transition to digital experiences is an issue every industry is having to address, but is uniquely challenging in an industry where personal interactions are the norm and a critical part of the customer experience.
Goliath Consulting
JULY 8, 2020
Every bar manager experiences recurring nightmares of that one delivery day. We all know the one. It is the middle of the lunch rush and trucks keep showing up at the loading dock during times the restaurant has deemed inappropriate for deliveries. The cases of product continue piling up and floor management responsibilities are preventing the bar manager from vigilantly checking in each order.
Culinary Cues
JULY 6, 2020
As cooks start to, or at least hope to, begin settling into kitchen life again, it seems appropriate to reiterate those standard rules of thumb that everyone must abide by. They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – the rules of operation that cooks have always lived by, are still the rules.
7 Shifts
JULY 24, 2020
As restaurants slowly ease back to dine-in service, the grand reopening doesn’t have the usual full house feeling. While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual.
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A Wine Story
JULY 6, 2020
St. Supéry Dollarhide . St Supery Dollarhide Emma Swain CEO. St. Supéry Dollarhide ranch in the Napa Valley is among the most famous for its remarkable terroir. Originating from the 1840s, the St. Supéry Dollarhide ranch was owned by Andrew Jackson Dollarhide. He earned a lucrative living capturing wild horses and selling them to gold miners. Click to Tweet.
Indoor Media
JULY 18, 2020
Are you missing a major opportunity to turn one-time customers into repeat customers? Auto repair in-store advertising tactics deliver your message to qualified, engaged consumers in the same place where they can make a purchase. Combined with your outbound marketing tactics, in-store advertising creates a well-rounded marketing strategy for your auto shop.
Modern Restaurant Management
JULY 14, 2020
With dining rooms having been shut down for the majority of 2020, the only option for people to visit their favorite restaurants has been through takeout or delivery. COVID-19 has transformed the restaurant and hospitality industry, which means that restaurants need a new approach to promoting and marketing their business to health and safety-conscious diners.
Typsy
JULY 1, 2020
If you're in the process of hiring new hospitality staff, or you will be soon, knowing how to approach the interview is as important for you, the interviewer, as it is for your candidates. There is a clear link between staff morale, motivation and employee turnover: happy employees stay longer and collaborate more effectively to support core business values.
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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.
Culinary Cues
JULY 23, 2020
I am in the process of reading Chef Dominique Crenn’s autobiography: Rebel Chef. I have long been a fan of her style and passion for expressive cooking, but it is these three words that solidified, in my mind, how a chef should run his or her kitchen: Strength, Grace, and Dignity. Those of us who are over the age of 40 – probably worked in a kitchen or two where Strength may have always been at the core of a chef’s style, but Grace and Dignity were not part of the formula.
EATER
JULY 24, 2020
James Beard Foundation. Among other demands, the letter calls to diversify the board of trustees, and make events more equitable On July 16, a large group of James Beard Foundation employees sent a letter to the foundation’s senior leadership team, outlining a list of demands for the future of the organization. The anonymous employees describe themselves in the letter, which was shared with Eater, as a group that has “dedicated years of their lives to the work of the James Beard Foundation despi
Lady Boss Blogger
JULY 20, 2020
Making sure you stay connected to your followers on your social media platforms is essential for continuous growth. When operating the LadyBossBlogger Instagram, it’s common for us to reach out to other businesses and female entrepreneurs to make the LadyBossBlogger community grow. In many cases, however, we won’t receive a response back. This can be […].
Indoor Media
JULY 29, 2020
Have you thought about posting auto shop deals on Groupon for your repair shop? The coupon giant boasts some significant benefits — targeted, local ads — but many users have seen its pitfalls. Through our own research, we learned how to post a deal on Groupon and three things every auto repair shop should watch out for. What is Groupon? Groupon is a website that allows businesses to promote coupons through their website and email list.
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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
JULY 29, 2020
For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. For franchises, that means making sure your evaluations and data collection house in order. Food service has changed forever and getting an integrated digital approach to managing all your guidelines and compliance issues, especially across multiple locations, is more crucial than ever.
A Wine Story
JULY 14, 2020
Can Dry Tokaji Win as the “New Sauvignon Blanc?”. Furmint white wine. Dry Tokaji from the Furmint grape is a delicious white wine grape from the Tokaj region of Hungary with very crisp acidity. Historically, Furmint and Hárslevel? grapes enjoyed harvest late in the season. Click to Tweet. This “noble rot” concentrated the sweetness of the grape, allowing for the production of the delicious sweet botrytized wine, sweet Tokaj.
ChowNow
JULY 28, 2020
As restaurants continue to adapt to the new normal of business during the COVID-19 pandemic, safety and convenience are critical concerns. It only makes sense that curbside pickup—in which customers pick up their food straight from their cars—has skyrocketed in popularity. . Curbside pickup cuts out the costs and complications of delivery while minimizing contact between restaurant staff and guests.
EATER
JULY 30, 2020
White food writers are often allowed to be generalists, while BIPOC creators are limited to their personal histories, their cultures, and the foods their grandmothers made In this age of the cook-turned-influencer, Bon Appétit ’s video content found astonishing success by capitalizing on the colorful world of the quirky characters featured in its test kitchen.
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Running a profitable restaurant requires more than great food and service. Our guide breaks down five actionable strategies to help you control costs and maximize profitability. Learn how to track and reduce food waste, optimize labor costs with smart scheduling, make data-driven decisions with regular P&L reviews, and manage fixed and variable costs efficiently.
Goliath Consulting
JULY 28, 2020
COVID-19 is redefining jobs (1). Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Another profound shift in the industry is the way staff is now expected to interact with their customers.
Indoor Media
JULY 22, 2020
Unless someone already has a trusted mechanic, they’re most likely to take to Google when in need of auto repairs. Then, they sift through an abundance of auto shop listings and reviews before choosing their new shop. This is why reviews are a vital part of your online presence. Yelp auto repair reviews, in particular, can give you high visibility if you have a Yelp page and even increase your chances of being seen in Google search results.
Modern Restaurant Management
JULY 2, 2020
As restaurants around the country start to re-open for on-premises dining in some capacity, there are a lot of lessons to be learned from the experience of the past few months. Whether they closed entirely or adapted their business model to some other form such as delivery or curbside pickup, restaurants have had to rely more heavily on wireless technologies.
Xtra Chef
JULY 1, 2020
The restaurant industry is known to run on razor-thin margins. Most operators are drawn to the business due to a passion for food and hospitality rather than a motive for profits. In fact, according to the National Restaurant Association, more than 7 out of every 10 restaurants are single unit operations. However, operating small may come at a price.
Speaker: Joe Sharpe and James Carlson
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.
Typsy
JULY 20, 2020
Workplace culture is one of those things that seems like it can take care of itself, but anyone who's worked in a negative environment will tell you that a toxic workplace can spiral out of control quite quickly - and create all sorts of problems along the way. Luckily, positivity is just as contagious: good vibes beget good vibes. In today's post, guest blogger Mike Walmsley is looking at how you can identify whether your workplace has a positive or negative culture, and how you can foster a po
EATER
JULY 30, 2020
Lisa Donovan | Photo courtesy of Lisa Donovan. In an excerpt from her memoir “Our Lady of Perpetual Hunger,” pastry chef Lisa Dononvan attempts to find some work-life balance at her first intense restaurant job feIn 2018 Nashville pastry chef Lisa Donovan won the James Beard Award in the personal essay category for her Food & Wine essay titled “ Dear Women: Own Your Stories.
Restaurant Engine
JULY 22, 2020
The customer experience starts with your online presence before it gets to your dining room. You website is often the gateway to your brick and mortar restaurant. It’s often the “door” your customers first walk through. Because of this, you want to make sure your restaurant’s website is performing as well as it can be. You want to always be working on improving customer experience for your restaurant online.
Aaron Allen & Associates
JULY 17, 2020
In the wake of the coronavirus pandemic, there is going to be a spectrum of opportunity for restaurant acquisitions available for operators and investors alike. A myriad of distressed assets will lead to more consolidation and fewer, stronger players coming out the other side. Savvy investors can look at this time of uncertainty as an opportunity to broaden the landscape of potential attractive acquisitions.
Speaker: Igli Laci, Strategic Finance Leader
In today’s competitive market, pricing is more than just a number — it’s the cornerstone of profitability. The right pricing strategy ensures that you capture the true value of your offering, paving the way for sustainable growth and long-term success. Join Igli Laci, Strategic Finance Leader, in this exclusive session where he will explore how a well-crafted pricing approach balances customer perception with business objectives, creating a powerful tool for securing both competitive advantage a
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