Xtra Chef
JUNE 10, 2020
Restaurants continue to reopen across the country, operating under a new normal where capacity for service is slashed and social distancing measures are in place to mitigate the potential and perceived risks of dining out. As a business intelligence platform for restaurants, xtraCHEF exists to empower owners and operators with the data they need to make informed decisions for profitability.
Deliverect
JUNE 10, 2020
Ghost kitchens, also known as cloud kitchens, virtual kitchens, and sometimes dark kitchens (we’ll use the terms interchangeably here), come in many forms, but essentially they represent what the restaurant industry looks like in the digital age. They house virtual restaurants which have no storefront and offer a menu of items only available for delivery via digital ordering platforms.
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Culinary Cues
JUNE 6, 2020
Take a deep breath as you walk through those back doors, back into the kitchen that was so familiar, back to a place that you have missed for the past three months. Somehow you are nervous – why is that? You’re not as nervous about the virus as you are being able to hit the ground running. This is a job that has always required you to be on your game, to be able to zig and zag, solve those little problems that crop up every day, finding your pace, organize your station, and respond with syncopat
7 Shifts
JUNE 8, 2020
7shifts’ 150+ employees come from various backgrounds and have worked in numerous industries—from video game design to healthcare. As we serve the restaurant industry, it's important to us that we prioritize candidates with previous industry experience. It's only fitting that some of our employees have hands-on experience in the industry. Not only do we have a dozens of employees with previous restaurant experience, but we also have numerous team members who used 7shifts in their previous rol
Speaker: Amanda Adams, Fractional CFO, CPA
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Amanda Adams, 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
JUNE 10, 2020
January is well-known for being a reset month. A time to recover from back-to-back holiday parties and festive gatherings. A time to act on resolutions and look ahead with great anticipation to all that is possible in the new year. In the restaurant business, this also means a dip in sales, but restaurateurs are mostly undaunted. It’s the perfect slow-down to tweak recipes and menus, do some deep cleaning, or consider fresh ways to change up the customer dining experience.
Sante
JUNE 9, 2020
As the country faces the challenges brought on by COVID-19, two food service industry leaders join forces to revolutionize the dining experience with an innovative sous vide solution. Jon Taffer with Cuisine Solutions and CREA Team Members; Photo Credit: CSI / CREA. Virginia-based Cuisine Solutions (CSI) has recently been tapped to assist with menu development, as well as kitchen design for the upcoming Taffer’s Tavern franchise.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Focus POS
JUNE 9, 2020
Over the past decade there has been a rise in popularity of mobile devices in consumers’ everyday lives. From mp3 players and mobile phones, to laptops and tablets there is no doubt these devices have led a technology evolution. . This is also true regarding the restaurant industry and the technological evolution that’s taken place over the past decade.
Modern Restaurant Management
JUNE 11, 2020
Now that states are beginning to loosen their lockdown restrictions and reopen small businesses like restaurants, it’s fair to wonder how drastically the dine-in experience will have to change to accommodate the new safety requirements. And even with stricter guidelines in place, will customers actually risk dining out in public spaces? Tom Coliccio, head judge on Top Chef and successful restaurateur, addressed this issue on Fresh Air last week. “The question isn’t when restaur
EATER
JUNE 8, 2020
Los Angeles Times via Getty Images. These restaurants set up food stations and medic tents to support protesters over the weekend This weekend, a protester holding a sign that read “All Lives Can’t Matter Until Black Lives Matter” paused to rehydrate outside of Luv2eat, a Thai restaurant on Sunset Boulevard. The restaurant’s co-owners stood on the corner handing out red Solo cups of a sweet strawberry drink to anyone walking past.
Sling
JUNE 8, 2020
When you think about it, creating a business budget is probably one of the least exciting responsibilities of being a manager or an owner. But knowing how much money is coming in and where that money goes can mean the difference between success and failure. In this article, the management experts at Sling discuss budgeting 101 and give you tips on how to build a business budget for your company, regardless of size.
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Structured interview questions are a valuable tool for reducing bias in hiring. They help: Ensure all candidates are asked the same questions in the same way Level the playing field so all candidates have a fair chance of being successful Improve credibility, reliability, and validity Download the guide to get the most out of your interview questions!
Black Box Intelligence
JUNE 12, 2020
Key Themes in Social Chatter: A Coronavirus Timeline. Zach Stanford, Director, Insights at Black Box Intelligence. Online guest feedback for restaurants has been dominated by COVID-19 chatter. Yet, the conversation has evolved over time as consumers have sought to process the rapidly changing environment and how it has impacted their dining habits. Studying these emergent themes can help restaurants understand the consumer state of mind. .
Modern Restaurant Management
JUNE 8, 2020
Restaurants nationwide have been hit hard by the COVID-19 pandemic. As restaurants slowly begin reopening, things remain far from “business as usual.” The COVID-19 pandemic has changed the way businesses operate, and the restaurant industry is now learning to navigate this “new normal.” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed.
EATER
JUNE 9, 2020
On June 2, 2020, as Parisians sat down at cafes for the first time in months, people in Moscow still couldn’t leave their homes between curfews. Here, the divergent views of 17 cities around the world on the same day. If there’s one thing that the coronavirus pandemic has made crystal clear these last few months, it’s how thoroughly interconnected life on Earth has become.
The Restaurant Group
JUNE 9, 2020
Third Party Food Delivery Strategies. How long has your restaurant considered building a third-party food delivery strategy? If your restaurant hasn’t, you’re behind. The trends toward convenience over visiting a restaurant have only grown stronger, and due to the current COVID-19 pandemic restaurateurs are looking to leverage third-party delivery services.
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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.
Restaurant365
JUNE 9, 2020
As your restaurant business begins to recover from restrictions put on it due to COVID-19, it is crucial to assess your financials and strategize your costs. You might have been able to get by without having to evaluate your costs pre-pandemic but doing so now can be the difference between thriving and merely surviving in the new reality. By generating a budget for your controllable costs , you can create a clearer path for your cash to move.
Modern Restaurant Management
JUNE 8, 2020
We’re open. Have two words ever sounded so sweet? Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. Though a handful of U.S. states are continuing to mandate complete restaurant dining room shut-downs, the majority of them are engaging in either regional or complete reopenings.
EATER
JUNE 9, 2020
After making statements in support of the Black Lives Matter movement, the San Francisco-based boba chain has faced intense scrutiny over racist comments made a by manager in 2018 [link].
Ken Burgin
JUNE 8, 2020
We’re all watching what’s happening in the USA, Australia, UK and around the world with Black Lives Matter protests. There’s much to reflect on, and there are many times we see racism within our own hospitality industry. People of colour, immigrants and vulnerable refugees have traditionally done much of our hot, heavy and dirty work, only sometimes rising to take on better-paid jobs as trained chefs and managers.
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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.
Restaurant Engine
JUNE 10, 2020
Restaurant competition is fierce. Why? There are only so many diners to go around, and restaurants are often after the same pool of diners. So, how do you stand out? Get creative with your target audience on Instagram. In this article, we look at 10 benefits of promoting your restaurant on Instagram. See how you can capture the 90% of guests who research a restaurant online before actually visiting. #1: Instagram is Cost Effective.
Modern Restaurant Management
JUNE 10, 2020
The coronavirus pandemic has undoubtedly affected the world in so many ways, causing businesses everywhere to adapt to an unprecedented crisis. The last few months have been very uncertain for people all over the world, with every country implementing social distancing rules to flatten the curve and reduce the number of infections. Every industry has been impacted in some manner, including the hospitality industry.
EATER
JUNE 8, 2020
Loic Venance/AFP via Getty Images. Dismantling racist and classist ideologies is not just about police reform; restaurants need to answer the call of protesters, too. This is how. 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.
Sling
JUNE 12, 2020
To paraphrase a familiar expression: Nothing is certain but death, taxes, and overhead costs. If you’re a manager or business owner, this maxim rings as true as its shorter counterpart. That’s because overhead costs are something you always have to contend with whether you want to or not. They are part of the foundation of your business and often mean the difference between success and failure.
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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.
Restaurant365
JUNE 11, 2020
Background. D&D Management Enterprises is a Jimmy John’s restaurant franchisee group with 30 locations in Utah and South Carolina, and is adding new stores every year. Every location offers gourmet sandwiches made with fresh ingredients, including all-natural meats, ripe tomatoes, crisp shredded lettuce, and bread that’s made right on site. In addition to serving great food, D&D Management Enterprises makes it a priority to serve its community, viewing each day as a new opportunity to do
Modern Restaurant Management
JUNE 10, 2020
There were no sirens or warnings for American businesses. It wasn’t like businesses in the Tornado Alley who might be able to prepare for the pitfalls of tornado season or coastal cities that can shutter their windows in advance of a hurricane. Instead, coronavirus hit the American economy — and particularly restaurants — like the “Go Directly To Jail” card in Monopoly.
EATER
JUNE 12, 2020
The recipes on pantry food packages aren’t half bad. | Pipas Imagery /Shutterstock. Back-of-the-box recipes were once the stuff of family lore, and they can still be a source of inspiration now Not too long ago, I stood helpless in the doorway to my pantry, staring at my dwindling stores. What had once looked abundant now looked pathetic following two months of quarantine, and I felt inspirationally stunted.
360Training
JUNE 11, 2020
According to the CDC, one in six Americans gets foodborne illness every year, killing over 3,000 people annually. Foodborne illness can happen at home, but approximately 60% of outbreaks trace back to restaurant service. What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? Cross-contamination is a common way for pathogens and other contaminants to end up on a customer’s plate.
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HR leaders drowning in paperwork struggle to meet C-suite's strategic expectations. Burnout and high turnover plague the field, with 95% feeling overwhelmed. This guide explores how the right tools can free HR from admin tasks and empower them to become the strategic leaders they’re meant to be.
Bottleneck Management
JUNE 10, 2020
Rigatoni Recipe. We got our very own Chef Zach Van Gaasbeek to show you how to make our Rigatoni pasta dish at home! As restaurants reopen around the country, we’re getting closer to being able to serve this in person at one of our City Works or Old Town Pour House locations, but until then, here’s an easy-to-follow recipe for Rigatoni; a classic and comforting staple Italian dish.
Modern Restaurant Management
JUNE 11, 2020
Restaurants are in a scary and uncertain place. As states reopen, restaurants must deal with rehiring staff, redesigning floor plans to comply with social distancing, and battling customer hesitation dine-in again. According to the Texas Restaurant Association , half of the restaurants in Texas are hesitant to reopen. Since Georgia's push to reopen in late April, customers did not flood back to eateries at the expected rate.
EATER
JUNE 9, 2020
Marcus Samuelsson serving food in front of the Red Rooster | World Central Kitchen. Since the beginning of the pandemic, Marcus Samuelsson’s regulars have changed, and so has his idea of what it means to feed a community 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.
The Restaurant Times
JUNE 11, 2020
Cloud kitchens are delivery-only restaurants with no storefront or dine-in facility. A cloud kitchen business primarily accepts orders online from third-party online food aggregators and its own online ordering enabled website. It can also accept orders over the phone from a central call center, wherein the orders are routed to the nearest cloud kitchen outlet. .
Speaker: Joe Sharpe and James Carlson
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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