Chef's Resources
MARCH 18, 2020
March 18, 2020 The COVID-19 Trojan Horse – Coronavirus Impact on Economy As the coronavirus spreads and I watch our collective reaction to it, I’ve got to wonder if our reaction is doing more harm than the virus itself. People are stock piling goods, toilet paper is almost a black market item, guns & ammunition have […]. The post The Coronavirus Trojan Horse appeared first on Chefs Resources.
Deliverect
MARCH 16, 2020
An open letter from Deliverect CEO Zhong Xu. On behalf of the entire Deliverect team, I would like to affirm our commitment to supporting food businesses around the world. We know this will be a very challenging time for food and hospitality businesses worldwide, and we are worried and sad about the impact the coronavirus will have on the industry, the local businesses, their revenues, financial and personal health alike.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Lavu
MARCH 16, 2020
There are two factors that decide how long a restaurant lasts: Its new and loyal visitors. You might have the best food in town, but if there are too few guests, then you will never grow your revenue. The trick is bringing in new customers all the time. If you know how to do this, you’ll build a thriving, steady business. See seven ideas below for attracting more customers to your restaurant. 1.
7 Shifts
MARCH 19, 2020
Governments and hospitality organizations alike are banding together to help restaurateurs in need with relief measures and programs to alleviate some of the financial burden brought on by COVID-19. Below, you'll find a list of available programs in different regions available for restaurants. The 7shifts team will continue updating this resource as the situation evolves and new programs are rolled out.
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.
Hospitality Insurance Group
MARCH 17, 2020
Hospitality Insurance Group is aware of the public health concerns of COVID-19 and the impact that governmental restrictions on public gatherings is having on our business partners and policyholders. We are temporarily adjusting our business practices to reduce the financial impact of these restrictions and have listed the changes below. . Billing Invoice Extensions – We will extend the due dates for all premium invoices by 30 (thirty) days from their original due date for all policies current
Sante
MARCH 18, 2020
zhanjiang-chen-Wg4QjbPLpoM-unsplash.png. Author(s): Santé Staff. Teaser: In response to the Coronavirus, the Colorado Center for Innovation in Community Capital LLC is launching a series of products and services to assist small businesses in rapidly obtaining funding from disaster relief programs. In response to the Coronavirus, the Colorado Center for Innovation in Community Capital LLC is launching a series of products and services to assist small businesses in rapidly obtaining funding from d
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Hot Schedules
MARCH 20, 2020
Blog. Creative Ways to Weather This Storm. The restaurant and hospitality industry is especially hard-hit by COVID-19. What can be done to help? T his is an unprecedented situation, and while everyone is struggling to navigate these challenging waters, the restaurant and hospitality industry is especially hard-hit. What can you do to help your staff, manage your operations, and keep the lights on – even in the dark?
Cheetah
MARCH 16, 2020
In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.
Perfect Daily Grind
MARCH 15, 2020
The cappuccino is a staple in coffee shops all over the world. It’s classically characterised by its dry, foamed milk top. However, it’s not as simple as it seems: this widely misunderstood drink has changed quite a bit over the years. . So, how do we define a cappuccino? I spoke with Agnieszka Rojewska, coffee training consultant and multi-award winning barista, and Jordan Schilperoort, a green coffee representative for Adix Coffee Company , to discuss the depths of this contested coffee.
Culinary Cues
MARCH 19, 2020
We have never seen anything like this. Everyone in the restaurant industry is petrified beyond today – they immediately think about how impossible it might be to dig themselves out of the hole being created. I have communicated with many who are crushed with fear, a sense of loss, and helplessness after telling employees that they can’t keep them on and there is no indication of when things might return to normalcy.
Advertiser: Paycor
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!
7 Shifts
MARCH 16, 2020
The COVID-19 situation has developed rapidly over the last week, with the number of cases in the US skyrocketing, and many states taking drastic measures to slow the spread of the virus. With new social distancing and self-isolation strategies, it’s clear that COVID-19 will have, and is having, an extreme impact on the restaurant and hospitality industry.
Modern Restaurant Management
MARCH 20, 2020
If you’re like me, chances are you’ve probably ordered food online or through an app at least once in the last couple of weeks. Curbside pickup, takeout and delivery have become buzzwords in the past week. We’re not alone — market research company Frost & Sullivan projects that online/mobile ordering will be a $200 billion dollar industry by 2025.
Restaurant365
MARCH 18, 2020
Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Essentially, your break-even point is what sales you need for a certain period of time to not lose money, or “break even.” This is a financial calculation that can help you make critical staffing decisions as well as devise operational plans for your business.
Culinary Cues
MARCH 16, 2020
We find ourselves in very troubling times. A time when we are asked to socially isolate, to work remotely, to trust the words of those who have been untrustworthy in the past, and to simply wait and see. We are naturally skeptical, inherently frightened, and for the most part void of any real plan moving forward. Our first instinct is to introvert, to protect ourselves and those close to us – yes, to horde supplies and discount the needs of others in lieu of finding some comfort in preparedness.
Advertisement
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.
Sculpture Hospitality
MARCH 18, 2020
COVID-19 has disrupted more than our businesses at this point – it has disrupted our way of life. As the hospitality industry shuts down in various areas, people are asking what they should be doing to protect their draft systems. Below are some simple actions you can take regarding your draft beer system and how to best protect it for the coming weeks.
Modern Restaurant Management
MARCH 19, 2020
Food bloggers and influencers are modern-day critics that can wield enough persuasive power to make or break a hospitality business. Getting the right recommendation from an established influencer can propel your business into online stardom, following a rush of foot traffic from their followers who simply have to check out the latest hotspot in town.
Deliverect
MARCH 17, 2020
As more cities and countries are implementing social distancing measures in an attempt to slow down the coronavirus outbreak, local businesses will feel the impact. Governments all over the world have been ordering restaurants, bars and other food businesses to close up shop - until further notice. So how can the food industry try to keep its head above water during these difficult times, and how can consumers continue to support their local food and hospitality businesses?
Lavu
MARCH 20, 2020
Boosting sales in your restaurant doesn’t have to be complicated. By analyzing your profit margins with an integrated POS, and combining that knowledge with these tips, you’ll start to see profit margins boost in your restaurant. Add value, cut what doesn’t work, and use savvy marketing tips. Add Value to Desserts to Boost Restaurant Sales. Dessert is delicious, but many restaurants struggle to make a profit from serving it.
Advertisement
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.
Sculpture Hospitality
MARCH 20, 2020
As we try to understand our day-to-day right now, we are in this with you and want to continually provide you with advice as we all navigate these uncharted waters, together. Being a franchise organization, we are grateful to have access to hundreds of hospitality experts working with thousands of bars and restaurants across the world, so we are compiling all the best practices as they arise and plan to share them with you.
Modern Restaurant Management
MARCH 20, 2020
There's an opportunity here that a lot of restaurant owners aren't taking advantage of. An extremely large percentage of the population can't cook and an even larger segment of the population can't find food at their local grocery store. Some of them are in fear of going to the grocery store at all due to the virus. You should be completely revamping your websites right now to focus takeout and delivery.
Sante
MARCH 18, 2020
Wine, Cheese, Sustainable Food, and Farm & Garden Management All On The Menu for Professionals and Individuals; Credits for Dietitians Offered. A cheese cave, a castle vineyard, a hotel on the Point Reyes National Seashore, a Vermont farm––these are among the classrooms where the School of the New American Farmstead of Sterling College now offers intensive, hands-on courses for food professionals seeking certificate-level programs, as well as for food lovers seeking to expand the
Typsy
MARCH 16, 2020
It’s no secret that the coronavirus outbreak has been rough on the hospitality industry. Across the globe, we’re all feeling the pinch – mandated shutdowns in some areas, capacity restrictions in others, and people everywhere tending to stay in their homes. In today’s blog post, we look at a few ways you can adapt to protect yourself, your customers, and your business during this tricky period.
Advertisement
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.
Lavu
MARCH 19, 2020
It is on the top of everyone’s mind and unavoidable online – the novel coronavirus and COVID-19 pandemic. As of Tuesday, March 17 th , 2020, nineteen states and several metropolitan areas have shutdown restaurants and bars but allow takeout and delivery. Among them include California, Illinois, Massachusetts, New York, Pennsylvania, and Washington states.
Modern Restaurant Management
MARCH 18, 2020
Back in the day, ranchers branded cattle to identify each animal. Then, in 1875, Bass Ale stamped a red triangle on everything they made. Now, in 2020, with more choice than ever before, branding shapes the foundation of modern consumption. Brands don’t just symbolize provenance or quality control, but ideologies and identities. Whether consciously or not, we align ourselves with brands every day.
Sante
MARCH 16, 2020
Despite the omnipresent focus on the COVID-19 pandemic, it's still Women's History Month so let's take time to celebrate the achievements of some passionate, savvy women NOLA chefs, sommeliers and restaurateurs. Despite the omnipresent focus on the COVID-19 pandemic, it's still Women's History Month so let's take time to celebrate the achievements of some passionate, savvy women NOLA chefs, sommeliers and restaurateurs.
Aaron Allen & Associates
MARCH 19, 2020
Disruption from Coronavirus has been especially significant for the restaurant industry. The economic slowdown, public markets in distress, supply chains interrupted, tourism coming to a halt, consumers staying at home (which — for many — translates to a lower disposable income), and huge uncertainty can have long-lived effects for many restaurant businesses.
Advertiser: Paycor
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.
Restaurant365
MARCH 17, 2020
We understand that this an unprecedented time in our history. As members of the restaurant community, we understand that you may be looking for assistance, tips and new ideas to support your business. We will use this post to help. This post will be updated regularly with helpful tips and news as we navigate the fast-moving climate together. Helpful articles and resources related to Restaurants and COVID-19.
Modern Restaurant Management
MARCH 20, 2020
Forty percent of small businesses close their doors following a disaster and never reopen. Preparation means making sure you’re covered when the unexpected arises. Business interruption policies cover the total loss of income after a disaster or business disruption that closes a business and necessitates rebuilding to get up and running again.
Hot Schedules
MARCH 16, 2020
Blog. A Message on Coronavirus (COVID-19). As Coronavirus continues to impact the restaurant and hospitality industries, we’d like to remind you of some tools that can support your teams. M any restaurateurs are facing complex and rapidly developing challenges with the growing spread of Coronavirus (COVID-19). Dropping sales, sick team members, canceled sales-driving events and unexpected closures are only of the few things that our customers have mentioned.
Ken Burgin
MARCH 14, 2020
Hospitality training has usually been done in person – we hospo people like to ‘stand up and do it’. With the restrictions and closing of many restaurants and cafes, there’s an urgent need to present training in new ways. We need very different tools and completely new methods. Here’s a bunch of tools, resources and ideas to use and experiment with… Understand the world of online training and teaching… Staying Connected and Productive with Virtual Events – some great reso
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.
Expert insights. Personalized for you.
183 
Let's personalize your content