Sante
MAY 26, 2020
Deborah Grossman. From vodka made from milk to liqueur crafted with poblano chiles, from classic Bourbon with 1,001 barrel options to American single malt whiskey aged in local oak, the spirits world is popping with unique options. Editor's note : With Tales of the Cocktail 2020 being cancelled due to COVID-19, we thought we'd revisit Tales of the Cocktail 2016 and take another look at these thriving spirits brands.
Bottleneck Management
MAY 23, 2020
Baileys Stuffed French Toast Recipe. We’ve been asked to share our Baileys Stuffed French Toast recipe, one of our most coveted and indulgent Rock n Roll Brunch items (aptly named Sweet Child O’ Mine on that menu). We’re happy to share, but we’ll warn you right off the bat, you’ll need an electric mixer and a home fryer to produce this dish. If you’re anything like me, you’d easily pass on the idea of buying and preparing all of this at home and gladly head to City Works or Old Town Pour H
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EATER
MAY 28, 2020
Leigh-Ann Martin chats with guests at one of her pop-up dinners. | Dahli Durley. As the restaurant industry faces an ongoing crisis, pop-up chefs confront unique challenges during the pandemic Three months ago, Omar Tate was serving an $150 eight-course tasting menu out of a penthouse event space in New York’s Financial District. The dinner, featuring such dishes called Notes From a Black Pantry and Cart of Yams, was one of Tate’s Honeysuckle pop-ups, which explore and pay homage to the black ex
Culinary Cues
MAY 26, 2020
Let’s assume, for a moment, that we actually are all in this together. Let’s put on our restaurant hat and take responsibility for doing what is right for both the health and wellbeing of our families, staff, and customers, and help in bring our communities out of the deepest economic hole since the Great Depression. Both of these issues are significantly important and even though we should all agree that health and safety is foremost – if we manage to beat the virus into submission and destroy
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Typsy
MAY 26, 2020
As restrictions lift and you start gearing up to get back to business, it’s a good idea to make sure you’re able to adapt quickly, and have clear communication with existing and prospective customers, for the best chance at a speedy recovery post-pandemic. Fortunately, there’s an easy way to ensure your business keeps communication open with customers to help them feel informed and engaged: Google My Business.
7 Shifts
MAY 25, 2020
Let’s face it—chefs are clean freaks. Who can blame them? There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Chefs pride themselves on their sparkling kitchens, and during COVID-19, customers need more than ever to be reassured of the cleanliness and safety of ordering from your restaurant.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
EATER
MAY 26, 2020
Theerawan /Shutterstock. The most versatile recipe for leftovers isn’t a recipe at all This post originally appeared in the May 25, 2020 editio n of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. I moved in with my fiance as the pandemic hit.
Modern Restaurant Management
MAY 27, 2020
In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Takeout For Good. GroupRaise is inviting restaurants across the country to join their Takeout For Good initiative happening on June 2. Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative.
EATER
MAY 27, 2020
Illyanna Maisonet. Simple, satisfying, and made from pantry staples, the Puerto Rican stew is perfect for stay-at-home cooking It wasn’t so long ago that social media feeds were flooded with glorified plates of pasta, luxurious meals at Michelin-starred restaurants, and inaccessible Eurocentric ingredients. But as soon as shelter-in-place orders were implemented across the country, the first shelf-stable foods to fill up shopping carts were rice and beans, followed closely by Spam , which report
7 Shifts
MAY 27, 2020
The health and safety of staff & guests is the top concern for everyone working in hospitality today. As restaurants assess reopening timelines following COVID-19, it's important to be aware of and follow the latest restaurant health guidelines from the CDC to ensure a successful reopening and prevent community transmission. This means continuously monitoring and reporting on the health of all staff so you can take the appropriate action, and to build trust with your guests that their safety
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Restaurant365
MAY 26, 2020
The economy may be in flux right now, but as restrictions start to lift and limited dine-in is allowed in most states, restaurants are at a critical juncture. Over the past few months, reporting may have taken a back seat to more pressing concerns. However, as the restaurant industry and your business move to a new normal, returning to tracking and controlling costs is more important than ever.
Modern Restaurant Management
MAY 26, 2020
As states begin lifting stay-at-home orders, some regions have resumed in-person restaurant dining operations. The National Restaurant Association recently issued guidance on food safety and social distancing precautions as restaurants begin their reopening planning efforts – preparing for significant shifts in the traditional dining experience.
Typsy
MAY 24, 2020
Under coronavirus, everything about the function, service, message and meaning of hotels has changed. If restrictions have been lifted in your area and you’re looking at reopening your hotel, or resuming normal operations, there’s a lot to consider. Luckily, there are a few hotels leading by example in this arena. In today’s blog post, we’re looking at some of the best reopening strategies and approaches from hotels around the world.
Focus POS
MAY 28, 2020
The world is different today than it was even three months ago. The COVID-19 pandemic has shaken the foundation of our way of life. Each facet of the economy has been forced to adapt to the new demands placed on businesses and consumers. The accompanying guidelines and restrictions have heavily impacted the way restaurants are able to do business. .
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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.
Indoor Media
MAY 28, 2020
Great advertising can make you feel on top of the world! A successful advertising investment should return 4-5 times your initial investment and drive increased business from both new and existing customers. Unfortunately, not every advertising campaign is created equally. Sometimes, you make an investment and never see that money again. While you can’t predict the future, we’ve devised a way to easily RATE advertising mediums to determine if you are following best practices to protect your inve
Modern Restaurant Management
MAY 28, 2020
The coronavirus pandemic has greatly disrupted businesses across every sector, but the economic situation has proven to be especially difficult for the restaurant industry. Recent surveys show that Americans are less likely now to visit restaurant locations, order takeout or get food delivered to them. And yet, despite this environment, some quick serve restaurant (QSR) brands are still seeing success.
EATER
MAY 29, 2020
WStudio /Shutterstock. The pandemic has left the country’s most vulnerable with nowhere to turn This story was originally published on Civil Eats. Prior to the pandemic, Reyes delivered food and washed dishes for a restaurant in New York City. Now, with the restaurant reduced to serving take-out, he’s mainly just doing deliveries and, as a result, making less than half the income he used to.
A Wine Story
MAY 27, 2020
wine bible. The Wine Bible. Imagine yourself at one of the popular new wine bars in your town. You are sipping a glass of red wine perfumed with notes of violet and lavender – a departure from your typical request for a California Cabernet Sauvignon. You take another sip and wonder what combination of soil and sunlight could produce such a succulent wine?
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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.
Goliath Consulting
MAY 23, 2020
In the last few months, we have all seen a historical change in how restaurants operate and how restaurants have adapted to the new business environment that is a result of the coronavirus pandemic. In response to the “new normal” and evolving response to Covid-19, the following two guides were developed to assist the restaurant operator in navigating the best way forward.
Modern Restaurant Management
MAY 27, 2020
While restaurant environments are known for their adherence to cleanliness, the pandemic has elevated the awareness of hand-to-surface contact and placed an emphasis on proper hand washing. “As businesses and public establishments reopen and Americans return to using facilities, all eyes are on public restrooms,” says Jon Dommisse, director of strategy and corporate development, Bradley Corp., a global manufacturer of restroom equipment. “Today’s commercial washroom will
EATER
MAY 27, 2020
Shutterstock. It doesn’t need to look perfect to make a big difference in how you cook A cocktail of dread and guilt sometimes keeps me from going deep into my fridge. I have to move bunches of carrots and kale back to their designated shelves, and the takeout containers need to be stacked and labeled. And there, once hidden in the very back corner is a mushy, forgotten, aggressively decomposing head of lettuce.
Typsy
MAY 28, 2020
It can sometimes feel impossible to keep up with the demands of the day-to-day grind of the hospitality industry, especially because of the fast-paced nature and constant focus on customers. That seems to go doubly these days – post-coronavirus recovery might be a long road. Thankfully, there are many great technology tools available that can help ease some of this workload.
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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.
Next Restaurants
MAY 26, 2020
By Christina Lyon, Contributor. Even though the COVID-19 pandemic persists across the globe , governments have started easing lockdown restrictions and allowing restaurants to reopen finally. . The news may raise concerns for both customers and operators alike because it’s no secret just how contagious COVID-19 can be in public places. However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant
Modern Restaurant Management
MAY 28, 2020
Manifesto Market A/B tested two responses to the coronavirus crisis and generates record income after the reopening. We are two weeks into the first phase of post-covid reopening in Prague, which began with outdoor restaurants on May 11, followed by indoor spaces this week. From the moment Manifesto was able to offer on-premise experiences again, the sales beat same day YOY sales figures seen in 2019.
EATER
MAY 29, 2020
Portugal reopened restaurants on May 18, but dining rooms remain far from packed | NurPhoto via Getty Images. Portugal is reopening, but its food scene is more reliant than most on tourists. So what happens now? Nowhere in Europe has tourism played as big a role in shaping the overall food scene as Portugal. Over the last several years there’s been a drastic spike in the number of travelers flocking to the Iberian country — tourism pumped 18 million euros into the local economy in 2019 alone (co
The Restaurant Times
MAY 27, 2020
In a delivery-only restaurant business, the food you serve remains one of the main parameters to differentiate your brand from the rest. However, the packaging of food is important as it captures the attention of customers and creates a desirable brand perception. However, the primary purpose of packaging is to protect the food from contamination, maintain the right food temperatures, and prevent it from spilling.
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Restaurant Engine
MAY 26, 2020
There is a silver lining to the current crisis for restaurant owners. After an uninterrupted decade of rising costs and competition, COVID-19 has granted restaurant owners renewed power at the negotiation table. Owners are seizing this once-in-a-lifetime opportunity to lower nearly every expense, often well below pre-coronavirus rates. The first item that most restaurant owners are renegotiating is rent.
Modern Restaurant Management
MAY 29, 2020
As states such as Georgia, Florida and Texas begin to allow restaurants to cautiously reopen, it offers some understanding – for the first time – of what dining out will look and feel like in the wake of COVID-19. With strict state guidelines in place, restaurants are quickly adapting their hospitality experience to accommodate new health and safety protocols, including the physical distancing between people, the prudent use of sanitizer and facemasks, and all things touchless –
EATER
MAY 29, 2020
Plus, Necco wafers have returned, and more news to start your day The new Paycheck Protection Program Flexibility Act includes desperately needed changes. Of the restaurants that were able to access the initial PPP loans, many found the program woefully inadequate. Funds needed to be spent within eight weeks, and 75% of the loan had to be go to payroll, a difficulty especially for restaurants running at limited capacity — or not running at at all — that often must spend a fair amount of budgets
The Restaurant Times
MAY 23, 2020
With communities working to limit the spread of COVID-19 and adapting to changing lifestyles, restaurants are also evolving their business models and following new guidelines in a quest to retain their relationships with consumers. Restaurant food delivery or online food ordering, which was earlier thought of as a convenience, has now become an absolute necessity.
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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.
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