Xtra Chef
JULY 8, 2020
Recipe management software is quickly becoming a must-have for any restaurant operator who wants to gain quick and easy insight into plate costs. But what does it actually do? To fully grasp the benefits of recipe management software, we first need to explore what recipe management is, how it can help your restaurant, and why restaurants have struggled to do it in the past.
Typsy
JULY 8, 2020
Even before 2020, delivery service was looking like the way of the future when it comes to the restaurant business. and then COVID happened. Restaurant-to-customer food delivery was already anticipated to explode in the early 2020s, and market research now forecasts global market growth of over $40 billion by 2023. So even if your business made it through lockdown and social distancing without setting up food delivery, now is truly the time to jump on the delivery train.
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Harbor Touch
JULY 8, 2020
A restaurant today can be an almost uniquely hands-on business. In so many other types of businesses, we see less and less contact between owners and customers. In restaurants, however, the in-person experience and interactions are crucial and irreplaceable. Even as we do see more delivery services emerging — particularly in light of the 2020 pandemic — the restaurant experience isn’t going away anytime soon.
7 Shifts
JULY 10, 2020
Restaurants took a major hit from COVID-19 in 2020, with sales dropping by 79% in mid-March. If your restaurant was forced to shut down during the worst of the pandemic, then you’re not alone. And now, many states and provinces have already begun rolling out their plans to reopen the economy, and many restaurateurs are now planning out their grand re-opening.
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
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.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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.
Sante
JULY 6, 2020
Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. Wayne Harley Brachman. Bo Peep loses them in a nursery rhyme, insomniacs count them, and renegade family members are labeled as black ones. Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer.
Xtra Chef
JULY 6, 2020
We’re excited to announce yet another Product Release for xtraCHEF! Version 9.1 is now live. Our latest product update includes two new reports, the expansion of our Recipe Management module, an updated mobile app, and the foundation for another big product release that we’re dropping very soon. Stay tuned! Check out detailed release notes by logging into [link] and navigating to the Knowledge Base.
Modern Restaurant Management
JULY 6, 2020
Let’s start with an uncontroversial premise: California’s complex, ever-changing gauntlet of employment laws is difficult for any company to navigate. Yet you may still be wondering why, aside from the headache, does it matter for my restaurant? If you’re fortunate enough not to have been on the receiving end of a civil or administrative complaint from an employee or a government employment agency, you may not realize just how deep the downside risk can be in employment dispute
Advertiser: Paycor
There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.
Future Food
JULY 6, 2020
The Australian Craft Beverage Movement – Reshaping the F&B Landscape. The craft beverage movement has been building significant momentum over the past 10 years and has subsequently reshaped the liquor industry as we know it. With craft brewing, small scale local distilleries and small batch wine production capturing greater market share year on year, we are seeing a shift in the market towards quality over quantity and experiential over mainstream.
Lady Boss Blogger
JULY 9, 2020
Do you have multiple social media accounts for your business? Are you interested to grow your following on Instagram? If so, then you have come to the right place. One way many businesses complement their product or service is by operating a blog. These blogs can be created by those working for the company, but […]. The post How To Grow Your Following Across Multiple Instagram Accounts appeared first on LadyBossBlogger.
EATER
JULY 8, 2020
Paddleboarding in Minnesota’s Voyageurs National Park | Getty Images. America’s larger parks are attracting major crowds. Here’s where to avoid them As summer creeps into full swing and cities across America do the dance of easing, and then reinstating, COVID-19 restrictions, people are clamoring to be someplace — anyplace — besides their own homes.
Modern Restaurant Management
JULY 7, 2020
In February 2020, the National Restaurant Association announced projections that restaurant industry sales would reach $899 billion this year, experiencing four-percent growth “mirroring general economic conditions.” That seems like a lifetime ago. The COVID-19 pandemic has caused restaurant sales to plummet. In many states, revenue has declined by as much as 80% over the same time period in 2019.
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OpenTable
JULY 7, 2020
Dining rooms are opening and closing across the country, but sitting outside is among the safest ways to eat out during the pandemic, experts say. With long days and warm temperatures, the demand for outdoor dining is at a new high. . We asked restaurateurs from coast to coast how they have adapted their operations to the new al fresco normal – try these tips for success. . 1.
Restaurant Engine
JULY 5, 2020
Most insurance companies have denied claims from restaurant owners resulting from the COVID-19 pandemic. Business owners counterclaim they are entitled to benefits in Business Interruption Insurance policies that protect against lost income after a covered peril affects a policyowner. Insurance companies typically cite the contract clause of force majeure as justification for denying claims.
EATER
JULY 8, 2020
Harlem Grown/ Facebook. Amid the pandemic and racial-justice uprisings, Black organizers nationwide are getting fresh, healthy food and groceries to those who need it most This story was originally published on Civil Eats. When COVID-19 closed New York City schools, Tony Hillery grew troubled about the fact that food and housing-insecure children were largely relying on pre-packaged meals for sustenance.
Modern Restaurant Management
JULY 7, 2020
Food delivery aggregators: You’re well past your expiration date. While there are a slew of challenges facing both diners and restaurants as the COVID-19 pandemic continues, one notable element often omitted from conversation are the delivery drivers who actually make these services work, but we’ll get to that in a moment. The basic issue here is the math: Restaurants already operate on margins of about 10 percent once they’ve paid for ingredients, space, and their workforce, s
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Lady Boss Blogger
JULY 10, 2020
Ever wonder why some influencers are more successful than others? Here are 7 traits successful influencers have that help their following. 1. Persistence Perhaps one of the most essential traits that successful Instagram influencers have is persistence. In order to reach a huge following, you have to keep posting! Social media can have a learning curve […].
Xtra Chef
JULY 7, 2020
Explain your role at xtraCHEF. I’m the Director of Support and responsible for both customer and platform support. Customer Support – The support team makes sure our customers on the platform are taken care of, be it an issue, clarification or just how they go about exploring all of the features we offer. I lead the customer support team. With Mat and Chloe here in the US and 4 members offshore in India.
EATER
JULY 8, 2020
Alexandra Bowman. As a Black server and diner, I’ve seen how racism in the restaurant industry plays out on both sides of the table This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer? Don’t worry, we’ll pair you with an editor to make sure your piece hits the mark.
Modern Restaurant Management
JULY 10, 2020
As restaurants begin the process of reopening, some with an extended period of nonoperation, there are safety precautions that must be considered beyond simply ordering supplies, rehiring staff and opening the doors. Some of these precautions are normal for any business closed for an extended period, while others are directly related to COVID-19 – with local health departments setting new enhanced safety guidelines.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Lady Boss Blogger
JULY 7, 2020
One of the best ways to create “buzz” and market your next event is by using Instagram. As you probably know, Instagram is the most popular form of social media right now so, not marketing your future event on the platform would be a misstep. Before you go posting all willy-nilly however, you need to […]. The post How To Successfully Market Events On Instagram appeared first on LadyBossBlogger.
Sling
JULY 10, 2020
Regardless of the industry, niche, or business you run, you’ll likely find the need for a seasonal schedule at least once during the year. Maybe you manage a root beer stand that’s only open when school isn’t in session. Or maybe you run a retail establishment that needs extra staff during busy times of the year. A seasonal schedule is ideal in those, and other, instances.
Restaurant365
JULY 9, 2020
Restaurant inventory management is the process of monitoring the food and beverage ingredients in your restaurant. Monitoring your inventory documents what food and beverage product is coming into your restaurant, what is leaving your restaurant as product sold, and what remains on your shelves and refrigerator. Knowing these essential metrics enables you to make more informed supply orders, and tight inventory control helps you reduce food waste, adding to your bottom line.
Modern Restaurant Management
JULY 9, 2020
The global pandemic of Covid-19 is fast tracking infection control technologies and products in public restrooms. While cleanliness has always been a goal in designing restrooms, coronavirus has underscored the need for hygienic, sterile and safe environments. Companies, educational institutions and municipalities are all now evaluating new procedures and products for their restroom facilities.
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
360Training
JULY 9, 2020
According to market research conducted in 2017 , 11% of customers used a gluten-free “eating approach” in the previous year. That’s one percent more than vegetarian and over twice the vegan market. It’s a huge niche that more and more restaurants are waking up to. But for millions of Americans, gluten-free diets are a medical necessity, not just a dieting fad.
The Restaurant Group
JULY 7, 2020
Our restaurant industry has been met with the most difficult operational challenges in modern time. These changes all happened practically overnight, but the industry’s spirit and determination should not be underestimated. But, speaking with a restaurant consultant on how to deal with COVID-19 mandates can make things a whole lot easier. While dealing with all the new business mandates, restaurant managers and operators have taken on every challenge thrown at them and kept their heads above wat
The Restaurant Times
JULY 5, 2020
Amid the pandemic crisis, restaurant operators all across the globe are facing unique challenges to fulfill the new consumer expectations. With lockdown restrictions finally starting to ease, restaurants are beginning to plan what the next wave of a new normal could look like. The prime focus of restaurant brands is around providing functional benefits and operational changes to ensure that both the diners and employees have a safe, contact-free experience.
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