Restaurant Business
SEPTEMBER 4, 2024
The Bottom Line: A pair of studies by Revenue Management Solutions provide a sobering look at the views of consumers on restaurant prices and their dining habits.
Modern Restaurant Management
SEPTEMBER 4, 2024
Operating a restaurant is more than managing a business; it’s about building a vibrant community and fostering a sense of family where every day brings fresh challenges and opportunities. As the Regional Director of Operations with one of Genghis Grill’s franchise groups in Arizona, I've learned that a successful restaurant thrives on a blend of passion, patience and people-centered leadership.
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EATER
SEPTEMBER 11, 2024
Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? On the one hand, you get the possibility of technique and flavor you cannot, or don’t want to, create yourself, plated and served with attention.
The Salt
SEPTEMBER 30, 2024
"I like when everybody's knees are almost touching and it feels very intimate," the Barefoot Contessa host says. Garten's new memoir is Be Ready When the Luck Happens.
Advertiser: Paycor
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7 Shifts
SEPTEMBER 19, 2024
Executive Summary Location: Groveport, OH Restaurant Type: Casual Dining Problem: Too much time spent on manual processes. A payroll provider that couldn't support employees with multiple roles. Solution: Team management software that handles scheduling, time clocking, and payroll in one place. Payroll runs went from four hours to a few minutes. Family Pies When Chuck and Janet Ward dropped by a grocery store on a long drive, they never imagined this pit stop would change the trajectory of their
EATER
SEPTEMBER 18, 2024
Alex Staniloff/Eater NY No one asked to be part of your content The conversation was easy and lively, the way it always is when the four of us are together. We sat in the bustle of a packed brunch at Pastis , sipping our masala chai at the Dishoom pop-up , the restaurant moving with the grace and bang of a Broadway number. We weren’t just eating, we were part of an organism of service and communion.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Restaurant Business
SEPTEMBER 9, 2024
Nearly 90% of operators said in the International Franchise Association’s annual franchisee survey that inflation continues to impact their operations. And more say customers are reacting to higher prices.
Culinary Cues
SEPTEMBER 5, 2024
So, you’re the chef or a cook at a hot spot tourism destination restaurant. You know, the type of place that is crazy busy for five -six months a year, people line up out the door, vendors try to find a place to unload with all the traffic clogging streets and parking lots, there’s never enough help and almost none who have worked for you before this season.
Modern Restaurant Management
SEPTEMBER 30, 2024
The modern restaurant industry has always moved fast, but the pace continues to accelerate. Consumer demands are changing at a rapid rate. Macroeconomic conditions cycle quicker and quicker. Supply chains, while showing more stability, are fraught with uncertainty. And yet, the modern restaurant is thriving. The food service industry is forecast to reach $1 trillion in sales this year.
SpotOn
SEPTEMBER 17, 2024
When Nick Arnoni saw it was Doug DeBlasio calling, Nick was ready to talk about anything. Well, almost anything. The two met a few years prior when Nick worked as a sales rep for an alcohol distributor in the Pittsburgh, Pennsylvania, area. Doug, who owns DeBlaze at 131 , was his customer. When Nick started working as a Hospitality Specialist for SpotOn, Nick converted DeBlaze from another point-of-sale company to SpotOn’s restaurant POS , significantly streamlining operations.
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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.
EATER
SEPTEMBER 23, 2024
Just because food is grown locally doesn’t mean it’s climate-friendly. But for chefs looking to emphasize the latter, it still starts at the source. This story was produced in collaboration with Civil Eats. At the height of summer, chef Rob Rubba and his team at Oyster Oyster , a vegetable-first restaurant in Washington, D.C., are preparing for the dwindling of food in the coming winter.
Buzztime Business
SEPTEMBER 13, 2024
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.
The Salt
SEPTEMBER 18, 2024
Tupperware's reliance on people selling its storage containers at home-and-garden parties or through social media was once its strength. Now it's a weakness, the company says in its bankruptcy filing.
Wasserstrom
SEPTEMBER 30, 2024
“Success depends upon previous preparation, and without such preparation there is sure to be failure.” – Confucius Mise en place (also known as “the meez” or simply “mise”) isn’t a suggested practice or optional task. It’s a way of life in the restaurant world and a necessary skill for new cooks to master. Everything in […] The post What Is Mise en Place?
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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
SEPTEMBER 18, 2024
Restaurant industry eyes have been fixed on the impact of the minimum wage law for fast-food workers in California. Data is bringing a fuller story more into focus. While QSRs did see a spike in closures after the law was signed – 71 percent in California compared to 25 percent nationally – that has leveled off where closures are at the same pace as nationally/comparable states and more related to economic factors than the law, according to “ Assessing the Impact of California&
Restaurant Business
SEPTEMBER 23, 2024
Christopher Bode is returning to the company to handle operations as well as the usual duties of a president. Minh Le will be responsible for tech planning and adoption.
EATER
SEPTEMBER 20, 2024
Does David Byrne know that the Talking Heads’ “This Must Be the Place” has made it onto countless restaurant playlists? | Lynn Goldsmith/Corbis/VCG/Getty Images One song about food and a building It happened again. I was hanging out in a chic pizza place run by a well-known chef, and I heard the same bouncing bassline and whistling synths that have lived in my heart ever since my dad showed me Stop Making Sense when I was 14.
Restaurant Technology Guys
SEPTEMBER 30, 2024
Embracing Technology in the Restaurant Industry: Insights from Joanna Fantozzi Welcome back to the Restaurant Technology Guys podcast! This time, our host Jeremy sat down with Joanna Fantozzi, a Senior Editor at Nation’s Restaurant News and Restaurant Hospitality.
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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.
The Salt
SEPTEMBER 15, 2024
Climate researchers have long grappled with how to get Americans to eat less beef, a food with a huge global warming impact. Now some are thinking about it through the lens of gender.
The Wine Knitter
SEPTEMBER 28, 2024
Since 1925, the Marenco family has been producing wine. Photo courtesy of Marenco. It began with Michele Marenco, whose dream was to make wine from his vineyard in the heart of the Bagnario Valley, situated in Strevi, in southern Piedmont, and part of the Monferrato wine region in northwestern Italy. Michele’s son, Giuseppe Marenco, who understood the territory’s potential, followed in his father's footsteps and continued to make quality wine from indigenous grapes.
Modern Restaurant Management
SEPTEMBER 23, 2024
In multiple industries, employee safety can be a chief concern that requires careful consideration by employers. This can especially be the case in food service industries where employees are often in loud, busy environments while moving in and out of kitchen areas with any number of hazards. The best way to mitigate the risks for employees and reduce workplace injuries is for businesses to establish comprehensive safety training programs.
Restaurant Business
SEPTEMBER 5, 2024
The burger chain joins a growing number of fast-casual chains using AI-driven technology to better manage staffing.
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.
EATER
SEPTEMBER 26, 2024
Lille Allen/Eater A slice of cake and glass of Champagne are customary, but some places go the extra mile I love birthdays. It’s fun to get dressed up, go to a fancy restaurant, and await the pièce de résistance: a slice of cake with a glowing candle on top and, maybe, some singing. A flute of Champagne works, too. So when I took my partner to a well-loved (and pricey) restaurant in the heart of Los Angeles’s arts district for his birthday — a neighborhood known for some of the most sought-after
Sculpture Hospitality
SEPTEMBER 17, 2024
Food cost - the price of your ingredients compared to the money you bring in from selling dishes - is the silent assassin lurking in the shadows of every restaurant.
The Salt
SEPTEMBER 23, 2024
The Woks of Life. '/> Apple, Google and Samsung are all working to integrate AI that can generate recipes into their virtual assistants, like Siri. People who work to develop recipes respond.
Margin Edge
SEPTEMBER 13, 2024
This month we look at: cucumber prices, how to lower credit card transaction fees, making the most of slow seasons, inflation and national restaurant sales trends from August.
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
Modern Restaurant Management
SEPTEMBER 16, 2024
As the QSR industry becomes increasingly crowded, understanding operations from the inside out is more crucial than ever. The pressure to deliver high-quality products quickly, efficiently, and consistently is immense. As competition intensifies, companies must innovate and streamline operations to stay ahead. This is where real, hands-on experience becomes invaluable.
Restaurant Business
SEPTEMBER 11, 2024
The fast-casual Mediterranean chain says it is getting customers who want a good in-restaurant experience as well as those who want a family-style meal at home.
EATER
SEPTEMBER 4, 2024
Sonny Ross India’s artisan cheesemakers are pushing boundaries, shaping palates, and celebrating the country’s traditional dairy practices Creamy, tart, and friggin’ delicious: The pineapple cheese sandwich at Manek Sandwich is a thing of beauty. Three slices of crustless white bread with butter, layered with pyramids of grated processed Amul cheese, pineapple jam, vanilla ice cream, and a ring of canned pineapple, and finished with a flourish of grated cheese for good measure, it’s gone in 60 s
Apicbase
SEPTEMBER 10, 2024
Next to labour costs and rent, food costs are the highest expense for every restaurant. The average restaurant food cost percentage is between 28% and 32% of total food sales, with peaks up to 45%. In the restaurant industry, profit margins are thinner than a stroopwafel. So you need to know how to calculate and manage food costs. But it’s not as simple as plugging food production costs and sales figures into a food cost calculator.
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.
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