Culinary Cues
MARCH 15, 2021
There has never been a more important time for culinary schools than right now. Sure, I know how much the restaurant/foodservice industry is suffering and how many operations are shutting their doors as a result of avoiding decades of challenges brought to a head by the pandemic, but believe me when I say that this will change.
Indoor Media
MARCH 29, 2021
Cartvertising, IndoorMedia’s shopping cart advertising program, places your business on the baby seat and nose portions of grocery store shopping carts. You can think of these custom-designed, full-color advertising campaigns as small-scale billboards that turn your business into a local celebrity! Shopping cart advertising is an affordable, high-profile means for local businesses to advertise, build trust, and create brand recognition.
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7 Shifts
MARCH 10, 2021
Successful restaurant owners have many traits in common. They have a passion for food, an adventurous spirit, a strong work ethic, and the ability to teach and lead. These may be traits that come naturally to the best restaurateurs, but they can also learn some valuable habits to help them efficiently and effectively run a business and meet their goals.
Modern Restaurant Management
MARCH 25, 2021
Throughout her career, Ellen Linardi has been driven by the passion to build products that help small businesses hold their own against big companies.That desire fueled the Global Head of Product for Clover and her team to help restaurant owners struggling during the pandemic pivot operations and compete in the now digital-first world. In just three weeks, they created a native solution that allowed Clover restaurant merchants to enable online ordering for delivery or curbside pickup.
Advertiser: Paycor
In today’s fast-paced business world, effective workforce management (WFM) isn’t just an option—it’s a necessity.
Sante
MARCH 1, 2021
Chef Nick Calias has his own restaurant and also serves as Culinary Director for new of Boston's largest venue managers.
Transact
MARCH 2, 2021
According to a recent report from PDI and NACS on how COVID-19 affects consumer behavior, spending at convenience stores is continuing to grow. On a dollar basis, almost every category, including foodservice, saw an increase in YoY dollars. Is your c-store equipped to handle this continued demand? Here are three ways BOHA! can help you thrive: Implement an automated labeling solution – Grab ‘N Go merchandising is key– the easier it is to notice and read your fresh-food labels, the stronger
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Hot Schedules
MARCH 29, 2021
Blog. Where Business Meets Technology. Assen Kapitanov on His Journey as a Product Owner at Fourth. T here are many interpretations and different materials about the responsibilities of Product Owners in software companies. As described in the Scrum Guide – ‘a Scrum Product Owner is accountable for maximizing the value of the product resulting from the work of the Scrum Team’.
7 Shifts
MARCH 22, 2021
The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, new fixes to make. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. But there are a number of different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews that show you the health of your business.
Modern Restaurant Management
MARCH 26, 2021
The last year has had a profound impact on both restaurant operations and customer preferences, resulting in permanent changes. The impact of the global pandemic has fast-tracked the restaurant industry's need for digital ordering, particularly for off-premises dining options. Research company eMarketer forecasts that by the end of 2021, there will be 44.1 million users of food delivery apps in the U.S., and up to 53.9 million by the end of 2023.
Sling
MARCH 25, 2021
In today’s fast-paced, ever-changing business environment, implementing group cohesion strategies can mean the difference between success and failure. That’s because teamwork , cooperation, and unity are at the heart of all great teams. Whether you’re building a team for the first time or trying to improve unity in an existing team, use these 10 group cohesion strategies to help you get the job done.
Advertiser: Paycor
Use these handy calendar templates to stay on top of payroll in 2025! Download them today to share with your HR team or post for employees. Whether your company has biweekly, semi-monthly, or monthly pay periods, Paycor has you covered. Get your templates today!
Deliverect
MARCH 24, 2021
Everyone’s talking about the advantages of ghost kitchens – purpose-built production units, also known as dark kitchens or virtual kitchens, that use data to optimize for delivery. They allow businesses to avoid front-of-house overheads, reducing costs while increasing revenue by reaching new off-premise customers. By the way, if you’re asking yourself, “What is a ghost kitchen?
Culinary Cues
MARCH 25, 2021
The first question is always: “Do you want to be great?”, followed by: “Are you willing to put forth the effort to be great?”. Let’s assume that the desire to be great is innate – a desire that we are born with – a desire that can either be nourished or squashed. This desire is a spark of enthusiasm to accomplish goals, exceed expectations, know no barriers to entry, and reach for the stars.
Indoor Media
MARCH 1, 2021
This year, make it your goal to improve your small business’s online presence. For some, that will mean creating a website or claiming a business in google listings. For others, it may mean improving content and growing an already vast audience. No matter how many followers you’re beginning this year with, there is always room for improvement. Many people don’t realize that all influencers and big businesses use a range of social media tools to create and monitor content.
7 Shifts
MARCH 31, 2021
Fulfilling as running a restaurant business can be, it can also be overwhelming. Not only must you invest time and effort, but you’ll also need to secure a significant amount of capital. financing institutions are tightening restrictions for small business loans, and restaurant owners have a hard time qualifying for traditional and other types of restaurant financing.
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, 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.
Modern Restaurant Management
MARCH 11, 2021
What are ways that restaurants can build business safely and reopen their doors as the future emerges — even while COVID cases continue and vaccine distribution is happening? Restaurants that have reopened have had to navigate this socially distanced new world, juggling employee and customer safety, adhering to shifting government regulations, and maintaining the public’s confidence.
Cheetah
MARCH 26, 2021
Reading Time: 4 minutes. Stay tuned for the next chapter in our Ghost Kitchen 101 series! The restaurant industry is one of those most devastated by Covid-19. Thousands of restaurants have already permanently closed, and those that haven’t are left struggling to cover the rent with reduced revenue flows. It is easy to conclude that, with the growing demand for online food delivery, high real-estate costs, and thinning margins, the small restaurant model will become unviable in a post-Covid-19 wo
Deliverect
MARCH 4, 2021
In this interview JP Then, the founder of Slerp , an e-commerce platform and order management system for the UK hospitality sector, shares valuable tips and tricks for the modern omni-channel restaurant that wants to optimize their online sales channels. How has online and mobile ordering changed the restaurant industry? People now expect to be able to order from their favorite establishments whenever, wherever and on whatever platform comes to hand first.
Culinary Cues
MARCH 9, 2021
We have all heard the phrase: “If you can’t stand the heat – get out of the kitchen”. To many it defines what it is like to work in a restaurant kitchen – toiling over cherry red hot flat tops and char broiler flames that rise up to surround steaks and chops seeking those perfect grill marks, a deep fryer spitting hot oil back at the fry cook, and pans so hot that they would polish the palms of a cook if touched without a proper dry towel.
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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
MARCH 1, 2021
Dingding Hu. While the fermented foods industry evangelizes products rooted in global, often East Asian, traditions, its most visible faces are predominantly white The first time I tasted kombucha was in 2010, at a Whole Foods in San Francisco. As I drank the ice-cold bottle of GT’s Multi-Green, I was surprised by how familiar it was: Its sharpness reminded me of long-fermented Taiwanese fruit vinegars and suan cai, while its funk called to mind the diverse array of ferments, such as furu, tempe
7 Shifts
MARCH 3, 2021
When we look back at the impact that 2020 had on the restaurant industry, we’ll see it as an accelerator of change. The stories of adaptation and pivot in the restaurant industry are nothing short of remarkable, as owners and operators have shifted business models on their head in order to stay afloat—and thrive. From converting to fast casual to offering meal kits to ghost kitchen-driven expansion, restaurants are meeting customers where they are (mostly at-home!
Modern Restaurant Management
MARCH 30, 2021
The newly proposed restaurant tipping regulations soon to be implemented by the U.S. Labor Department have sparked sharp contrasts among restaurants and industry labor advocates alike. The regulations, which are set to become law in April, will eliminate the “80/20” rule that previously mandated employees earning a tipped minimum wage could only spend 20 percent of their shift performing non-tipped tasks.
Cheetah
MARCH 16, 2021
Reading Time: 2 minutes. If you haven’t noticed, vegan is back. Big time. It’s not just the food, either. Vegan culture and plant-based diets are gaining ground in every aspect of life, from what we eat to what we wear to how we get around. It’s gotten to the point where, more than the food you eat, being vegan has become a lifestyle for millions of people.
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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.
Indoor Media
MARCH 15, 2021
Everyone makes New Year’s Resolutions — so why wouldn’t your business? The New Year is a great opportunity to review the goals you set last year and evaluate whether they are still your main priority. Maybe your business met and surpassed heights you never imagined in years prior, or maybe you’ve found some new ideas to work on. Either way, as you review what did or didn’t work, it’ll be important to consider how your marketing strategy helped manifest your plans.
Culinary Cues
MARCH 29, 2021
Sometimes I get a bit lofty in my reflections of kitchen life and the cooks who spend time behind the range. This is probably one of those times – yet oftentimes I can’t help myself. Take the analogies for what they are worth to you. Being a professional cook or chef is such a contradiction of the human condition. When you walk through a typical kitchen you will see individuals intent on their work, dressed in clean, crisp white uniforms that attempt to hide the tattoos, burns, stitches, crustin
EATER
MARCH 31, 2021
What’s a year of social distancing when you’re Elsie Eiler, the longtime sole resident (and best burger chef) in America’s smallest small town? Monowi, in Boyd County, Nebraska, is a somewhere far from anywhere. The town — if you can call it that; according to the US Census it’s a “village” — sits smack-dab in the flat center of the continental United States, four miles from the South Dakota border and 60 miles from the nearest Walmart, surrounded by dirt roads that wind through rolling farmland
Restaurant Clicks
MARCH 31, 2021
Washington, D.C., may be best known for its history, monuments, and cherry blossoms in the Spring. Did you know that Washington, D.C. is also acknowledged among locals for the plethora of restaurants that offer brunch? Weekends are for brunch in the D.C. area. In fact, Washingtonians have even turned brunch into a verb; Brunching is a time when friends gather for this beloved meal, which will often carry over into the rest of the day.
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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.
Modern Restaurant Management
MARCH 29, 2021
In about one week the restaurant industry went from paying overtime to employees because of a shortage of employees to skyrocketing unemployment rates. Although this tip does not directly address labor management during and through the pandemic, the principles to controlling labor costs are the same. And they are also incredibly important as restaurant owners manage uncertain sales volumes.
Sculpture Hospitality
MARCH 15, 2021
Restaurant inventory management is critical if you are to run a successful, and profitable, business. The financial health of your restaurant, and how profitable it is, largely depends on the goods held in your inventory.
Indoor Media
MARCH 8, 2021
What do we mean when we talk about “Branding”? To compete with national chains, you’ll have to have a strong grasp on this concept — especially if you’re just starting out. Part of why huge companies can move so easily from state to state is because of a concept called “brand recognition.” When consumers recognize a brand, they feel comforted and will likely choose this company over a smaller business they are unfamiliar with.
Hot Schedules
MARCH 4, 2021
Blog. The Importance of Forecasting Agility in Uncertain Times. Our conversation about labor forecasting in the digital economy is now available on-demand. A mid the pandemic, there was a lot written on business agility and the ability to pivot business models in reaction to the dynamic environment. The year 2020 certainly put the hospitality industry to the test.
Speaker: Speakers:
HR and payroll impact every aspect of your business. Choosing the right provider is one of the most important decisions you’ll make. Before you decide, hear first-hand customer accounts in Paycor’s webinar to learn: The three most important things to look for when switching. How to begin your search. What are some of the red flags?
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