Embrace the Suck

APRIL 18, 2022

The restaurant world will never be the same after what we have been through over the past few years. Things have changed rapidly for restaurants around the globe and many look to the USA for trends and insight into which direction the industry is headed. I can tell you from working with over 2200 independent restaurants over the last 12 years that in any market regardless of current economic conditions…a lot of restaurants struggle (20%), and some just survive (60%).

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Social Media Recruiting Online Ordering Point of Sale 221

Sculpture Hospitality

APRIL 19, 2022

Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.

Inventory 132

Inventory Beverage Waste Management 132

Modern Restaurant Management

APRIL 18, 2022

As restaurants continue to deal with the staffing shortages affecting the entire industry, they inevitably look for ways to improve the employee experience. Measures such as better pay, attractive benefits, and flexible scheduling may attract more workers, but they aren’t quite solving the overall labor challenge. Restaurants that can’t find the workers they need must figure out how to make the most of the staff they already have.

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Seating Customer Experience Customer Service Take-out 203

Culinary Cues

APRIL 16, 2022

You remember those early moments with food – the aha moments when a dish really surprised you. The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good. We have all had those moments – this is likely the reason that a career in food became inevitable. That first fresh, briny oyster; the experience of a perfectly braised, fork tender, full-flavored, silky lamb shank; the incredible crunch of a crusty, salt

Hotels 380

Hotels Presentation Reservations Social Media 380

Advertiser: Paycor

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Perfect Daily Grind

APRIL 19, 2022

Typically, when we talk about espresso equipment, we imagine a machine with groupheads, a steam wand, and a built-in boiler, whether it’s semi-automatic or fully automatic. . However, in recent years, we’ve seen the resurgence of “simpler” alternatives: manual espresso machines which use pressure generated from the user pushing down on the brew chamber to extract coffee.

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Point of Sale Definition Equipment Customer Experience 157

Lavu

APRIL 18, 2022

Historically, cash registers in restaurants served one purpose. They stored the payment customers handed over and provided change when needed. Over time, these registers became … What Is a POS System for a Restaurant? Read More ». The post What Is a POS System for a Restaurant? appeared first on iPad Point of Sale System for Restaurants, Bars & More.

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POS Point of Sale Bar Serving 148

Culinary Cues

APRIL 18, 2022

I have never physically owned a restaurant, but I have always approached the position of chef as if I did. Like many chefs that I have known over the years, I was always “all in” when it came to my actual responsibilities and those that I perceived where there. Those who physically own a restaurant are the ones who write the checks; they are constantly faced with all the decisions that go along with that responsibility, oftentimes tough decisions, and oftentimes decisions that require some level

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Café Hospitality Operations Blog 342

Perfect Daily Grind

APRIL 18, 2022

For every cup of coffee you brew, roughly 98% is water. But water is rarely just water. Depending on your geographical location, it contains varying levels of a range of minerals and organic compounds. These minerals and organic compounds – mainly calcium, magnesium, and carbonates – all have different effects on how coffee extracts and what it tastes like.

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Equipment Consumer Goods Article Presentation 194

Lavu

APRIL 18, 2022

One of the biggest struggles facing restaurateurs right now is running a short-staffed restaurant. Many restaurants don’t have enough people to serve customers and quickly … 5 Easy Ways to Speed Up Service at a Short-Staffed Restaurant Read More ». The post 5 Easy Ways to Speed Up Service at a Short-Staffed Restaurant appeared first on iPad Point of Sale System for Restaurants, Bars & More.

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Point of Sale Customer Service Bar Serving 147

Modern Restaurant Management

APRIL 19, 2022

When my dad and I first decided to open a restaurant in the 1980s, we wanted to do it all. We served everything from breakfast to dinner. Though the first effort was a success, we quickly learned we really excelled at breakfast and lunch. When considering a niche, it can be hard to give up the other dayparts. As a restaurant owner, you may worry about a loss of revenue.

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Specials Coaching Customer Experience Customer Service 197

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The Wine Knitter

APRIL 19, 2022

Earth Day is a yearly celebration founded by Senator Gaylord Nelson in 1970. It is celebrated worldwide every April 22nd, and this year’s theme is “Invest In Our Planet.” The objective of Earth Day is to promote environmental awareness and respect for life on the planet. It is essential to do our part all year long and to move toward a more sustainable environment and a healthy future for the earth.

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Vineyard Certification Sustainability Recycling 103

Perfect Daily Grind

APRIL 17, 2022

For obvious reasons, most people around the world think of coffee first and foremost as a beverage. But what about using it to flavour food? Or even turning it into food? It might come as a surprise to know that coffee has been used in a range of food products for over 150 years. To this day, the market for coffee flavourings and coffee-flavoured foods continues to grow, and it represents a notable opportunity for brands looking to diversify.

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Consumer Goods Travel Food Supply Innovation 193

EATER

APRIL 21, 2022

Charlotte Lake /Shutterstock. The Massachusetts restaurant and chef Ruth Wakefield deserve some credit for America’s favorite cookie, but certainly not all of it Ruth Wakefield was a highly accomplished person: a college-educated dietician, teacher, chef, and the founder and operator of Toll House Inn, one of New England’s most famous restaurants. Then there’s what she’s most known for, the “invention” of the chocolate chip cookie, which is often described as a (very lucky) accident.

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Back of House Point of Sale Employee Relations Take-out 103

Modern Restaurant Management

APRIL 20, 2022

Horn & Hardart gave us a vision of what it means to have a working vending machine with practical utility. The 1950s saw the birth of the first idealized vending machine , an enormous construction made of metal and glass that served thousands of city-dwellers each day and night. No waiters, just steaming plates and a glass door that's opened by a coin.

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Mobile Ordering Food Order Employee Relations Customer Service 215

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Sculpture Hospitality

APRIL 19, 2022

Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.

Inventory 88

Inventory Beverage Waste Management 88

Perfect Daily Grind

APRIL 20, 2022

When searching the term “coffee cake”, Google pulls up around 2.4 billion results. But the top search results may differ depending on your location. Around the world, there are several types of coffee cake. Some countries agree the definition encompasses numerous styles of cake which can be consumed alongside coffee, such as streusel crumb cake. However, other regions believe coffee cake should contain some form of coffee – whether brewed, instant, or a concentrate.

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Reference Back of House Article Definition 143

Bingage

APRIL 20, 2022

The restaurant industry is booming. More and more people are opening restaurants, and even existing restaurants are expanding to different locations. It seems like there is a new restaurant opening every other day. On one side where competition is increasing day by day, owners are always looking for ways to boost sales and attract more customers. They want customers to come back again and again and spend their money.

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Loyalty Program Coupons Social Media Customer Service 97

Modern Restaurant Management

APRIL 22, 2022

In the hospitality industry, QR codes are currently all the rage as they are practically e-commerce payments. However, customers still sit physically in restaurants, blurring the lines between the online and offline. Different innovative payment methods are being leveraged to increase food services efficiency in fast-food joints to fine dining. However, restaurant owners are looking for more: They want to streamline the checkout process further and for customers to complete the whole process 

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Technology Mobile Ordering Customer Service Food Order 197

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Sculpture Hospitality

APRIL 21, 2022

When it comes to restaurant inventory , there is often discussion about whether doing inventory weekly or monthly is better. While there are some businesses in different industries that may be able to do a monthly, or even annual inventory count, this is not recommended for restaurants.

Inventory 133

Inventory Bar 133

EATER

APRIL 21, 2022

The key to a flavorful sandwich is a good spread There’s a lot of debate over what makes a good sandwich. Is it the bread ? Or does the meat (or whatever is standing in for the meat ) matter most? We would argue that the answer lies in a third, often overlooked detail: the sandwich spread. Mayonnaise is a classic to be sure, but the quickest route to a memorable sandwich is a condiment that packs a wallop of flavor and effortlessly unites the bread with its fillings.

Presentation 103

Presentation Online Ordering 2018 Management 103

Future Food

APRIL 20, 2022

Source: www.food-management.com. Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Future Food has been working directly with several mining companies in the mining and resources sector for over four years to reimagine food, hospitality and wellness in design driven spaces for an ever-diversifying workforce that has high expectations of their remote village life.

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Hospitality Food Safety Front of House Food 78

Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. As we look to celebrate Earth Day, restaurant industry insiders offer their top tips and trends. Aaron Allen, Executive Chef, Silas Creative Kitchen + Cocktails at Hotel Versailles, Versailles, Ohio. One of the penultimate responsibilities as a professional chef is learning to work sustainably.

Sustainability 180

Sustainability Waste Food Supply Recycling 180

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Restaurant365

APRIL 20, 2022

Anyone in the restaurant industry has felt the satisfaction of seeing your regulars walk through their doors – it’s the feeling of appreciation and gratitude. Those feelings are well-placed because those return customers spend an astonishing 67 percent more than a new customer during a visit! Why is customer retention important? Building a customer retention program is important for improving the lifetime value of current customers, which can make up a large portion of your restaurant’s revenue.

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Loyalty Program Customer Service Customer Experience Employee Relations 78

Sling

APRIL 17, 2022

Timesheets are an integral part of every business, large or small. Whether you use them to track a straight eight-hour shift or as part of a project-management strategy, it’s essential for the success of your business to understand the inner workings of your employees’ timesheets. In this article, the management experts at Sling tell you everything you need to know about this important business tool.

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Email Marketing Employee Relations Information Management 78

Sante

APRIL 18, 2022

A comprehensive guide.

Management 237

Management Management 237

Modern Restaurant Management

APRIL 18, 2022

In the restaurant industry, spring means the beginning of outdoor dining. The outdoor dining season is much anticipated not only because it is enjoyable for diners, but it also benefits restaurant owners and employees by vastly expanding the amount of dining space available to customers. In addition, an outdoor space can completely change the feel of a restaurant for the better.

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Outdoor Seating Restaurant Law Customer Experience 167

Advertiser: Paycor

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Restaurant365

APRIL 19, 2022

Restaurant labor cost control has been exacerbated by the current labor shortage. How to manage labor cost is a challenge that all restaurant operators face daily as many restaurant businesses are forced to offer more competitive wages, benefits to hourly employees and other concessions to attract more employees from the shrinking applicant pool. So, once you staff your business to the optimum level, the next challenge is how to reduce labor costs in a restaurant business.

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Point of Sale FOH Front of House Back of House 78

Lady Boss Blogger

APRIL 20, 2022

What are some of the best ways to grow on Instagram? Ever thought about letting a company take over your Instagram growth? GRAMiery is an Instagram growth service provider and offers bot-free engagement solutions. The services provided are automation free and all the work is performed by real employees. They has been operational in the […]. The post The Best Way To Grow On Instagram In 2022 appeared first on LadyBossBlogger.

2022 78

2022 Operations Social Media 78

EATER

APRIL 20, 2022

Chef Siu Chen cooks around 300 boxes of Indonesian homestyle takeout per day, all on her own. When Siu Chen got bored during the pandemic, the 77-year-old chef decided to start Medan Kitchen , a Los Angeles take-out restaurant serving up the Indonesian food she was cooking at home. “I would just watch TV and sleep, I was afraid of going senile,” says Chen.

Front of House 98

Front of House Back of House Restaurant Law Take-out 98

Modern Restaurant Management

APRIL 21, 2022

Picture the life of a manager with a portfolio of 30 restaurants. Every quarter, the manager sends a technician to each location for preventative maintenance, concentrating on the oldest equipment. In between, though, a refrigerator shows signs of wear at one site, a fryolator takes too long to heat the oil in another, and a dishwasher stops working mid-cycle in a third.

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Sustainability Food Truck Equipment Consumer Goods 118

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