Restaurant Business
SEPTEMBER 14, 2023
Sauce innovation can be a magic bullet that sets a restaurant apart from the competition, especially in the crowded chicken and burger categories.
Modern Restaurant Management
SEPTEMBER 11, 2023
In recent years, the restaurant industry has incurred staffing issues that have closed independent establishments and franchises nationwide. With two jobs open for every jobseeker , chances are slim that human workers will fill the demand. Fortunately, the latest advances in AI technology may keep the lights on for restaurants facing staffing shortages, while also helping these businesses run more efficiently and obtain more customers.
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The Eat Restaurant
SEPTEMBER 13, 2023
A restaurant email list is a crucial marketing tool, and building one from the start is easier than you think. For all the details, continue reading.
Restaurant Engine
SEPTEMBER 13, 2023
Social media is a place to be seen and build reputations, relationships, and engagement. With more than half of people today saying social media can influence their restaurant choice , it’s never been more important to build a presence on social media. Social media has changed the fabric of society, and it greatly influences people all over the country.
Advertiser: Paycor
In today’s fast-paced business world, effective workforce management (WFM) isn’t just an option—it’s a necessity.
Blue Orbit Restaurant Consulting
SEPTEMBER 11, 2023
Having a chef walk out the door can be a stressful time for independent restaurateurs. The question is, “What do you do now?”. In addition to knowing all the recipes, the Chef knew how to order for a busy holiday weekend. So he could pick up the prep cook, whose car always breaks down, for … In Three Easy Steps You Can Make Your Best Line Cook Into Your Worst Chef Read More » The post In Three Easy Steps You Can Make Your Best Line Cook Into Your Worst Chef first appeared on Blue Orbit Res
Restaurant Business
SEPTEMBER 12, 2023
Restaurant Rewind: Wagamama was going to blitz the U.S. market, or at least that was talk. Decades later, we're still waiting.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
SEPTEMBER 13, 2023
Scheduling employees is one of the most time-intensive tasks for restaurant managers. They often have to rely on historical data to forecast customer demand, and typically can’t take into account the impact of weather and other local events on demand. Additionally, they have to remember how this demand aligns with employee skills and availability, before they begin creating shift schedules – often using pen and paper or an Excel spreadsheet.
Restaurant Technology Guys
SEPTEMBER 12, 2023
? Food trucks are rolling into the digital age! Learn how technology is taking these culinary gems beyond curbside dining, from mobile apps to digital menus. Read the blog to find out more! #FoodTrucks #TechInDining #FoodOnWheels The post Beyond Food Delivery: The Tech-Driven Evolution of Food Trucks appeared first on Restaurant Technology Guys.
The Eat Restaurant
SEPTEMBER 14, 2023
Restaurant reviews are a valuable source of feedback from your customers. They can tell you what you're doing well, and where you can improve.
Culinary Cues
SEPTEMBER 14, 2023
Some who work in kitchens can distance themselves from the overwhelming responsibility of the cook or chef, but to others it is a heavy weight to carry. There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints.
Advertiser: Paycor
Use these handy calendar templates to stay on top of payroll in 2025! Download them today to share with your HR team or post for employees. Whether your company has biweekly, semi-monthly, or monthly pay periods, Paycor has you covered. Get your templates today!
Modern Restaurant Management
SEPTEMBER 15, 2023
Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. That system needs access to the internet in order to keep functioning. But what happens when your restaurant suffers an internet outage, taking your POS system with it? Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult.
EATER
SEPTEMBER 15, 2023
An Rong Xu /Eater In her debut cookbook, ‘Made in Taiwan,’ the journalist uses recipes to tell the story of the island’s people, and take a stand on its sovereignty “I’m not a food influencer or a professional chef,” Clarissa Wei says. “A lot of people are really good at coming up with gorgeous new recipes that no one has ever seen before. That’s not my strong suit at all.
Sculpture Hospitality
SEPTEMBER 12, 2023
Running a successful bar requires careful management of inventory. Keeping track of all the beverages, mixers, garnishes, and other supplies can be a challenging task. That's where a well-organized bar inventory template can come to your rescue.
Culinary Cues
SEPTEMBER 9, 2023
As Summer begins to close its doors and a much cooler Fall and Winter are around the corner – professional cooks and chefs begin to breathe a sigh of relief. What some who are not involved in kitchen life may not realize is just how physical the work is and how draining warmer months can be on those who stand in front of ranges cranked up to “10” and ovens topping off at 500 degrees.
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, 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
SEPTEMBER 13, 2023
Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. However, in today's economic environment, restaurant staffing is being put to the test, posing a bigger challenge today than ever before. Restaurants not only face a labor shortage , but employee wages have been rising , and worker productivity across industries has plunged to a historical depth.
EATER
SEPTEMBER 13, 2023
Lille Allen/Eater The fire razed Maui’s densest dining town, destroying the fifth-generation-owned Nagasako Okazuya Deli, Maui’s oldest dive bar, the pickle mango stand on Front Street, and so much more Throughout its centuries-long history, Lahaina has been many things to many people: a royal residence, a missionary post, a hard-partying harbor town, a tourist trap.
Restaurant Business
SEPTEMBER 14, 2023
In a complaint filed in New York Supreme Court, 10 plaintiffs described an atmosphere of racial slurs and sexually inappropriate comments, mostly coming from two managers.
Crunchtime
SEPTEMBER 14, 2023
With less than a month to go, we’re eagerly anticipating our first-ever Ops Summit. The list of confirmed customer speakers at the Ops Summit, Oct. 4-5, in San Antonio, has grown to 24 industry experts. There’s no better way to learn about ops excellence across inventory management, labor and scheduling, learning and development, and operations execution than to hear best practices right from your peers.
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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.
Modern Restaurant Management
SEPTEMBER 12, 2023
The fast casual restaurant segment has seen tremendous success and growth in recent years. According to Circana, Inc./CREST®, while overall restaurant traffic was down four percent in 2022 compared to 2019, fast casual traffic was up nine percent. But there’s one area in which it can improve: with young families. Why should fast casuals work on improving with young families?
EATER
SEPTEMBER 11, 2023
Chef Hui has prepared more than 100,000 meals out of Maui’s culinary school kitchen. | Brendan Smith/Chef Hui Weeks after the Maui fires, Hawaiʻi chefs continue to cook for displaced people while trying to keep their own restaurants afloat On the morning of August 8, chef Isaac Bancaco rode his bike to Pacific’o on the Beach, the upscale Pacific Rim restaurant he helmed on Front Street, on Lahaina’s historic waterfront.
Restaurant Business
SEPTEMBER 11, 2023
The price of a burger rose about 2% from November to June as beef prices remained stubbornly high, according to data from Toast.
Crunchtime
SEPTEMBER 14, 2023
With less than a month to go, we’re eagerly anticipating our first-ever Ops Summit. The list of confirmed customer speakers at the Ops Summit, Oct. 4-5, in San Antonio, has grown to 24 industry experts. There’s no better way to learn about ops excellence across inventory management, labor and scheduling, learning and development, and operations execution than to hear best practices right from your peers.
Speaker: Speakers:
HR and payroll impact every aspect of your business. Choosing the right provider is one of the most important decisions you’ll make. Before you decide, hear first-hand customer accounts in Paycor’s webinar to learn: The three most important things to look for when switching. How to begin your search. What are some of the red flags?
Modern Restaurant Management
SEPTEMBER 11, 2023
Just when you thought the chicken sandwich war was over, QSRs reignited the battle with new product launches. In late August, Chick-fil-A launched its first-ever chicken sandwich variation. The inventor of the chicken sandwich wasn’t the first to change it up. This year brought new entries from most of the QSR chicken contenders. With clucking back in the news, Revenue Management Solutions (RMS) asked more than 3,000 US consumers how the chicken sandwiches, nuggets and buckets (bone-in chi
EATER
SEPTEMBER 13, 2023
Hey Kiddo’s chicken liver toast. | Hey Kiddo Far from the gastropub menus of the Great Recession, today’s chicken liver trend is all about silky mousse, refined toppings, and unexpected flavor combinations In the first 10 years of the new century, city-dwelling American diners needed to embrace offal. That was the message coming from a slew of gastropubs opening around the country, focused on nose-to-tail dining using marrow, head meat, and all manner of organs.
Restaurant Business
SEPTEMBER 11, 2023
The burger giant is ditching self-serve soft drinks by 2032 to “create a consistent experience” across its different ordering channels.
Restaurant Technology Guys
SEPTEMBER 11, 2023
Hey, do you love Wow Bao as much as we do? Then you’ll want to tune in to this episode of the podcast where we talk with Devour founder Chad Horn and Jeremy chat with Geoff Alexander, the CEO of Wow Bao. They’ll discuss how wow bao is using the metaverse to create immersive and interactive experiences for their customers. You’ll learn how you can order, customize, and enjoy your bao in a virtual reality setting, and even meet other bao lovers from around the world.
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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.
Modern Restaurant Management
SEPTEMBER 15, 2023
Surprisingly, phone calls are often the lifeblood of every restaurant, regardless of size or cuisine; the hospitality industry is, after all, all about human interaction. Potential customers will want to know what today’s special is, if there are vegan options, what time you open, if they can make a reservation for catering, and so much more. Even though many of these answers can easily be found online, on your app, or through an automated phone service, your staff will still have to take
EATER
SEPTEMBER 14, 2023
Clay Williams /Eater The ‘New York Times’ cooking columnist has written a paean to Nigerian cuisine and the city where she grew up In 2017, for the first time in 18 years, Yewande Komolafe went back to Lagos. So much had changed about the Nigerian city where she’d spent her youth; she could barely recognize the landmarks around her. But once she arrived at her family home, she felt the calm of the familiar: the brilliant yellow star fruit trees in the backyard, the clucking of chickens on her fa
Restaurant Business
SEPTEMBER 15, 2023
Some operators say they were left out of discussions on a matter that could hurt per-store cash flow by $250,000 in the state. But the company said the deal will protect the franchise model without a costly fight.
Veloce POS Blog
SEPTEMBER 13, 2023
The current economic landscape forces restaurateurs to carefully examine their operations to enhance profitability. Inflation compels restaurant owners to streamline their menus, efficiently manage their workforce, work on their business models, optimize inventory management, and seek to minimize waste. The post Improve Your Restaurant’s Profitability with Veloce POS and Smart Inventory Management Practices appeared first on POS Veloce HQ.
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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.
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