Indoor Media
JULY 15, 2021
Yelp is a great tool and a major annoyance for modern business owners, especially for restaurateurs. Long gone are the days when all a restaurant needed to do was set up shop, hope for a review in a local paper, some foot traffic, and word-of-mouth recommendation to drive business. There are over 1 million restaurants in the United States as of 2021.
Restaurant365
JULY 14, 2021
Restaurant food waste is a pressing topic in the food and restaurant industry. Studies show that about 35% of all food produced in the United States goes unsold or uneaten. The EPA estimates that food makes up 24% of what reaches landfills, which means more food reaches “landfills and combustion facilities than any other single material in our everyday trash.” However, the impact of food waste doesn’t just stop at landfills.
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Restaurant Clicks
JULY 15, 2021
Food cost is the profit earned from selling food minus the cost of ingredients. Food cost is calculated as a percentage. The cost of food gives insight into how profitable a restaurant or bar is. It sets the tone of a business establishment and sets the most profitable prices. Examining this cost and possible profit of each dish might help a struggling business become profitable.
Modern Restaurant Management
JULY 15, 2021
The restaurant industry is roaring back into action as pandemic lockdowns wind down. That said, the processes that became norms during the pandemic, such as online ordering and contactless pickup, are here to stay for the convenience of hungry customers. In fact, a recent Paytronix/PYMNTS report revealed 92 percent of vaccinated dining customers plan to keep ordering online, and another found sales generated through digital ordering platforms grew more than three times once the pandemic began.
Advertiser: Paycor
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Culinary Cues
JULY 14, 2021
Look around – they’re slowly, but surely coming back. You know – the individuals who found their mission as a cook – they have been tucked away since March of 2020 waiting for an opportunity to open that knife roll bag, draw their essential tools across that water stone and hone the edges on a steel and counting the days when they could once again find the rhythm of the line.
7 Shifts
JULY 16, 2021
So you want to open up your very own coffee shop. We're all here for it! Coffee shops can be so much more than a place to grab a cup of joe and a croissant. They are places where friends and family gather, where ideas are formed and spread, and where important work gets done. At their best, they're an essential part of their community—a third place beyond work and the home.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
JULY 14, 2021
In today’s tight job market, to be competitive and stay top of mind of potential hires, it’s important to launch a holistic recruitment marketing strategy to support basic recruiting functions. The talent acquisition funnel starts with building awareness, driving consideration, then interest before moving into traditional recruitment steps of application, interview selection, and hiring.
Next Restaurants
JULY 16, 2021
By Marian Domingo, Contributor. When luring in customers with the aroma of cooking food is not an option, the next best thing is to tempt them with photos. Instagram is a great way to capture a whole new market, with millions of potential customers at your fingertips. . All you need is a good enough smartphone camera, some quick tips , good food, and you’re ready to go!
7 Shifts
JULY 14, 2021
How do the world's best restaurateurs hire their teams? We got a pretty good idea when we had the pleasure of hosting Danny Meyer in our office (virtually, of course!) for a fireside chat with 7shifts CEO, Jordan Boesch. Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack, one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments , a growth fund that invests in hospitality companies.
EATER
JULY 14, 2021
Allie Sullberg. The earliest cookbooks were light on instruction and heavy on assumed knowledge — a style our recent, prescriptive recipe-obsessed food culture is now looping back to You don’t need a recipe. Really, you don’t. So chastises the back cover of Sam Sifton’s new book New York Times Cooking: No-Recipe Recipes , which, despite its own pretensions, is full of recipes.
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Modern Restaurant Management
JULY 13, 2021
Hold the pickles but double-up on mayo. Gluten-free buns, please. Supersize it – every time. We’ve entered an age where personalization is everything. As a result, quick-service and fast-casual restaurants are increasingly harnessing big data and automation to give their customers what they want before an order comes out of their mouth – or their brand’s app.
Hot Schedules
JULY 15, 2021
Blog. Mitigating Cost Price Inflation Via Supplier Management. T echnology alone can’t affect the causes of cost price inflation. Hospitality systems can’t undo labor legislation, failed harvests or political turmoil, and with hotels in urban markets still seeing revenues dip as much as 52 percent compared to 2019, operators need to utilize every possible method to cut costs.
Cheetah
JULY 14, 2021
Reading Time: 3 minutes. In the kitchen, time equals money. Restaurant operators need to cut back on any activity that isn’t directly increasing profit margins, and prepping is a major one. Programs like Cheetah Just-In-Time (JIT) enable restaurants to buy prepped food, significantly reduce prep work and focus back-of-house activities on the things that matter most.
EATER
JULY 13, 2021
Van Leeuwen [Official Photo]. It’s not just nostalgia or the enduring power of that neon-orange cheese powder. This gimmick is actually delicious. Most of the time, gimmicky food mashups are the definition of disappointing. While the idea of candy-flavored cheese or ice cream infused with the flavors of an everything bagel might be compelling to some, most people are so put off by the concept of such a bizarre combination that the idea of eating something that weird is off the table.
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Modern Restaurant Management
JULY 15, 2021
In this episode of The Main Course , host Barbara Castiglia talked with Alex Canter, CEO of Ordermark, which helps restaurants increase efficiency and grow profits by aggregating mobile orders across all of the major online-ordering services into a single dashboard and printer. The duo talked about what’s next for the restaurant industry post-pandemic, technology in restaurants, and Ordermark/Nextbite.
Restaurant Clicks
JULY 13, 2021
Chinese food is the ultimate take-out food, its sweet, sour, tangy, and spicy sauces make marinating vegetables, meats, and seafood more perfect the longer it sits. Chinese immigrants have popularized traditional Chinese dishes by fusing them with American ingredients like cream cheese and wheat noodles to create an entirely different menu than what you might encounter in China.
Indoor Media
JULY 12, 2021
It’s 2021, and the world is well into the digital age. The internet rules the world — people live on social media. For example, there are about 2.85 billion monthly active users on Facebook, which is a little more than a third of the world’s population. If you have an iPhone, you probably get a notification about your average daily screen time once a week.
EATER
JULY 13, 2021
The kishek and cheese man’oushe at Reem’s | Michelle K. Min. Breaking down the food, labor, and fixed costs of Reem’s popular kishek and cheese man’oushe We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.
Advertiser: ZoomInfo
Incorporating generative AI (gen AI) into your sales process can speed up your wins through improved efficiency, personalized customer interactions, and better informed decision- making. Gen AI is a game changer for busy salespeople and can reduce time-consuming tasks, such as customer research, note-taking, and writing emails, and provide insightful data analysis and recommendations.
Modern Restaurant Management
JULY 13, 2021
When six years of growth for the restaurant industry are wiped away in a year, it’s no surprise that the National Restaurant Association is saying that 2020 was the worst year for restaurants. With more vaccinations, restrictions are lifting and diners are returning in droves. However, costs are not returning to pre pandemic levels. Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions contin
Restaurant Clicks
JULY 14, 2021
As lockdowns continue to lift across the country, excited patrons are returning to bars and restaurants, eager to find fun. However, for women who haven’t been in a bar recently, it’s important to never forget basic safety techniques. Enter the angel shot. It’s a simple, subtle, and effective way for women to ask for help from bartenders and servers.
A Wine Story
JULY 13, 2021
Alto Adige Wines. Alto Adige Wines. Alto Adige is one of Italy’s smallest wine regions. You may hear the German language here, or see a German surname. The reason is that for many years (at different times) the region was under Italian and German rule. The spectacular wines result from a climate that varies between Mediterranean and Alpine. Eduard Bernhart, Director of the Consorzio of Alto Adige Wines and publicist Morgan Perry orchestrated this webinar presentation, complete with a wine
EATER
JULY 15, 2021
Photo by Noam Galai/Getty Images. The service staffing crisis has some restaurants attempting extreme means to attract workers — you know, like the basic human rights that should have been there all along The reopening phase of the pandemic is long underway in most parts of the country, but fast-food operators are still struggling to find enough workers to staff their restaurants.
Advertiser: Paycor
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Modern Restaurant Management
JULY 16, 2021
The restaurant industry isn’t totally out of the coronavirus pandemic woods yet, but those that have survived this long have proved their resilience and agility in adapting to once-in-a-lifetime (hopefully) circumstances. The trick will to be bring the same resourcefulness they’ve shown so far to overcome the barriers ahead – even as they continue to leverage the opportunities.
The Eat Restaurant
JULY 14, 2021
As digitization reshapes the functional and operational outlook of the restaurant industry, major independents and franchisees alike are clinging to data in the hope that it’ll help them succeed in this modern business landscape.
Restaurant Engine
JULY 14, 2021
You’ll find offering your customers a smaller menu, they’ll order more because it’s easier to decide. When it comes to the restaurant menu , many restaurant owners tend to think bigger and longer is better. While this may work for a few select restaurants, we want you to know smaller menus are often better for you and generate more revenue.
EATER
JULY 14, 2021
Watch the largest vendor of Dole bananas in the North East use high-tech processes and years of experience to sell bananas at peak ripeness Anyone who’s ever watched a banana go from perfectly ripe to banana-bread-ready-brown in what seems like a matter of hours knows exactly how precarious the lifespan of the fruit can be. That’s why those at Top Banana — the largest vendors of Dole bananas in the North East — have developed a complex system for ripening bananas from all over the world to perfe
Advertiser: Paycor
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Modern Restaurant Management
JULY 15, 2021
Running a restaurant can be a rewarding and demanding career. To have a successful restaurant, the owner or manager must be skilled at managing both front-of-house and back-of-house functions. That means juggling everything from hiring and managing staff; deciding on your menu and any day-to-day changes; ordering food, beverages, dishes and other kitchen and dining room essentials; to handling to-go and pick-up orders, among other tasks.
Sculpture Hospitality
JULY 15, 2021
Are you struggling to gain complete visibility and control over your restaurant or bar’s inventory ?
Future Food
JULY 13, 2021
The Tasman Hobart The Tasman Signature Restaurant, celebrates Chef Massimo Mele’s heritage of traditional Italian cuisine with a local Tasmanian twist, making the most of the abundant local produce. Image via Trip Advisor. The elevation of F&B in the Hotel industry Capturing market share through the delivery of “High Street” quality F&B. Future Food are leaders in Food & Hospitality Consulting to the hotel industry, partnering with developers and hotel operators around the world to m
EATER
JULY 15, 2021
Dina Ávila. Grammy-winning singer Miguel and chef Jeremy Fall created this recipe as part of their series “Beats for Breakfast” The actress Nazanin Mandi was not overjoyed when her husband, the Grammy-winning singer Miguel, decided to turn their kitchen into a makeshift music studio. There was equipment everywhere, and not a lot of space left to, you know, cook.
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