Typsy
JUNE 16, 2020
Managing guest relations can be tricky, even at the best of times. But now, as hospitality venues around the world look towards reopening with specific health and safety recommendations and requirements in mind, the guest experience will likely be a little different than it was 6 months ago. And, well, change can be challenging to accept. The key is carefully managing expectations.
Future Food
JUNE 16, 2020
How food and hospitality can flourish in the next normal Retail Relationships Rewarding Foodies. As we witness the gradual relaxing of restrictions placed on food operators state by state and an uncertain return to trading, one thing is certain – the Food & Hospitality will inevitably recover. In fact, the latest credit card data from both the ANZ and CBA shows that spending on F&B is coming up from its lows.
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A Wine Story
JUNE 18, 2020
Pairing Wine with Food at Stag’s Leap. Pairing Wine with Food at Stag’s Leap Wine Cellars. When you fantasize about the Napa Valley, two things usually come to mind: Delicious food and wine. Pairing wine with food makes the Napa Valley such a popular tourism destination. Today virtually all the wineries offer visitors the ability to enjoy pairing wine with food experiences.
Modern Restaurant Management
JUNE 18, 2020
As we begin to assess the realities of the Post-COVID19 (CV) world, businesses everywhere are facing an unprecedented challenge: how to survive and maybe even thrive amid this extraordinary "new normal." Restaurants and the entire hospitality industry are at the forefront of this challenge. Even as lockdown restrictions are eased, it's likely to be a long time before the dining experience returns to anything resembling the previous norm.
Advertiser: Paycor
The right HR metrics can illuminate hidden trends, justify decisions to the C-suite, and give you an edge in this unpredictable economy. Download Paycor’s guide and learn how to calculate your: Cost-per-Hire Total Financial Impact of Absences Voluntary Turnover Rate And more!
EATER
JUNE 18, 2020
Shutterstock. Cruise companies have been fighting contagious viruses for years, which loyal cruisers say makes eating aboard as appetizing as ever In those early days of the novel coronavirus, as we all watched its terrifying spread from its point of origin, cruise ships dominated the headlines. Reports of big numbers of cases on board were bandied first as a precautionary tale, then simply a precursory one.
Goliath Consulting
JUNE 15, 2020
by Bora Kang. The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world. The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. Nationwide outbreaks have forced manufacturers to shut down their plants, leading to disruptions in operations downstream in the supply chain (1).
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
JUNE 19, 2020
No one knows what the future of foodservice looks like, but there are crucial hints in the data, analytics and e-commerce. If we have learned anything during the last few months, it is that sticking to the, “it’s how we have always done it,” mentality won’t position restaurants for recovery. Leaders across all business sectors are accomplishing changes in days or weeks that normally would have taken months or years.
EATER
JUNE 16, 2020
Mihai_Andritoiu /Shutterstock. Competition is fierce for cans, labels, and customers as breweries rush to package their beer for home drinking It’s been a rough couple of months for craft beer. Like the coffee and wine industries, the entire beer ecosystem was upended as the COVID-19 pandemic shuttered breweries, closed bars, and scared people away from beer shops.
ChowNow
JUNE 17, 2020
As the restaurant industry continues to grapple with the COVID-19 pandemic, regulations and recommendations keep changing. Since March of this year, countless restaurateurs have had to immediately close their dining rooms, lay off staff, quickly adopt online ordering, and overhaul their menus. Now that many local and state governments have eased shelter-in-place restrictions and allowed businesses to open up , restaurant owners need to adapt once more.
A Wine Story
JUNE 15, 2020
Wine Basics for Beginners. Wine Basics For Beginners . When it comes to wine basics for beginners, one of the best resources can be found in the sommelier world. A sommelier is a wine enthusiast who, at top restaurants, earned educational credentials as a specialist in wine. Like most people who want to learn about wine, sommeliers start out learning the basics.
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Modern Restaurant Management
JUNE 17, 2020
When COVID-19 erupted earlier this year, scores of restaurants relied on online delivery marketplaces to deliver meals to their customers. The role these marketplaces have played during the pandemic, delivering restaurant orders right to people’s front doors, has become invaluable to many consumers. But is it invaluable to restaurants? While restaurants may increasingly rely on online delivery marketplaces, they can hinder a restaurant’s overall profitability – commission fees
EATER
JUNE 15, 2020
Getty Images. Due to COVID-19, the beloved self-serve travel perk is no more. Here’s what you can expect to wake up to instead There’s a particular pleasure to the travel ritual of waking up in crisp hotel sheets, meandering downstairs, and finding a fully stocked breakfast buffet splayed out before you. Then there’s the exploratory lap to inspect the offerings: everything from chafing dishes of scrambled eggs and pancakes to, depending where you are in the world, soup, porridge, sushi, farm che
Typsy
JUNE 17, 2020
If you're a hospitality professional, chances are high that your employment has been affected by the ongoing coronavirus. But businesses are now looking towards reopening, and with them job opportunities are becoming increasingly available. Your best chance at success is being prepared and knowing what to expect. Read on for advice from an experienced hospitality hiring manager on how to ace a hospitality interview and trial.
Indoor Media
JUNE 17, 2020
Every small business is unique. While we are a bit biased and believe our advertising is the first, best way to advertise for all small businesses, we also believe that every business owner should explore the best way to advertise for themselves. To help you evaluate your options, we’ve created this 6 step guide to walk you through the easy work of identifying which advertising methods are best and which are bust!
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Fuel your restaurant’s success with our comprehensive 2025 funding guide! Running a restaurant comes with unique financial challenges, from managing seasonal fluctuations to covering unexpected expenses like equipment repairs or ingredient shortages. This guide dives into fast, flexible financing options for restaurant owners. Discover how to bridge cash flow gaps, fund expansions, or navigate slow seasons without compromising service quality.
Modern Restaurant Management
JUNE 18, 2020
As restaurants cautiously begin to reopen in pockets of the U.S. and abroad, the restaurant industry remains far from full capacity. Over the past several months we have seen customers modify their business models to accommodate restrictions and consumer preferences. While many restaurants pivoted quickly to off-premises dining only, the model is not a fit for every brand.
EATER
JUNE 15, 2020
Efired /Shutterstock. During quarantine, the bakers who staff the hotline are providing baking — and emotional — support On March 14, COVID-19 was declared a national emergency in the U.S., hand sanitizer profiteers made headlines, and states had yet to issue stay-at-home orders. It was also Pi Day — that is, the date 3/14, which is often cheekily observed by baking or eating pie.
Restaurant Engine
JUNE 15, 2020
Domino’s Pizza (NYSE: DPZ) went public in 2004, and it has delivered a superior return to its shareholders, better even than Google (NASDAQ: GOOGL). “It’s pretty amazing,” said Joe Weisenthal. “The basic idea is that both Domino’s Pizza and Google went public around the same time. I think it was 2004. And if you look at the chart, they basically had a pretty similar trajectory.
Typsy
JUNE 18, 2020
Travel trends are changing. So how can tourism-based hospitality businesses pivot their thinking to embrace the evolving needs and demands of travelers? To do this, we need to think about the reasons people travel to so-called ‘destination holidays’ - and how that can also drive people to visit local destinations. To explain further, Wil Slickers joins us to talk about the ways hospitality and tourism innovators - destinationaires - can turn local spots into tourist destinations.
Advertiser: ZoomInfo
Incorporating generative AI (gen AI) into your sales process can speed up your wins through improved efficiency, personalized customer interactions, and better informed decision- making. Gen AI is a game changer for busy salespeople and can reduce time-consuming tasks, such as customer research, note-taking, and writing emails, and provide insightful data analysis and recommendations.
Modern Restaurant Management
JUNE 15, 2020
With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. What are the best practices employers can put in place to welcome back apprehensive restaurant employees?
EATER
JUNE 17, 2020
Meals are served to children at a Black Panther Party free breakfast. | It’s About Time. Early Black Panther Party member Billy X Jennings helped feed a movement. Fifty years later, he still sees its impact. Billy X Jennings was fresh out of high school when he joined the Black Panther Party in the summer of 1968. The Party, which was barely a year old at the time, grew out of an opposition to racism and police violence toward Black people in Oakland, California — and later, around the country —
Sculpture Hospitality
JUNE 17, 2020
As different regions begin to open up, business and restaurant owners are faced with new safety standards for social distancing and health & safety rules. For some locations, this may include reduced seating and customer capacity (25% - 50%), the requirement for staff to wear the appropriate PPE (personal protection equipment), enhanced cleaning regimes more frequently throughout the day, and much more.
UXATA
JUNE 16, 2020
Chef´s delights, unforgettable relaxing days, and absolute happiness in one of the Riviera Maya gem s. Imagine waking up overlooking a dreamy landscape, full of colors, the sounds of nature and a the refreshing tropical breeze. Meanwhile, a comforting and cozy personalized Breakfast is waiting you, just take a sit and enjoy it. You have hired a Private Chef in Akumal, and your time to enjoy is all yours.
Advertiser: Paycor
The HR industry is changing. Did you know… 1. There will be 4M more jobs than workers by 2033 ( BLS ). 2. For 84% of workers, flexibility is a top priority ( FlexJobs ). 3. 75% of employees have used AI at work ( CFO.com ). It’s time to meet the moment! Use Paycor’s guide to design a blueprint for success.
Modern Restaurant Management
JUNE 15, 2020
The novel coronavirus pandemic has had an immense impact on the restaurant industry. In fact, U.S. restaurant losses for April 2020 were projected to surpass $50 billion, according to estimates from the National Restaurant Association (NRA). While some states are allowing restaurants to resume business, others are delaying this process until later phases in their reopening plans.
EATER
JUNE 16, 2020
Shake Shack employees were accused of intentionally poisoning NYPD officers’ milkshakes. | Photo: PL Gould /Shutterstock. The Police Benevolent Association and the Detectives’ Endowment Association both made statements claiming that officers were intentionally fed bleach at a Manhattan Shake Shack location The New York City Police Department has debunked claims made by its own police unions accusing employees at a Shake Shack in Manhattan of deliberately poisoning officers via contaminated milks
Sante
JUNE 16, 2020
Slow Wine has named Deborah Parker Wong National Editor of the US edition of the Guide. The appointment follows the announcement of a new digital approach for reviewing wines for the 2021 Guide. Slow Wine Editore announces some important changes and news for the next 2021 edition of its English-language edition of the Slow Wine Guide, which this year successfully celebrated its 10th anniversary.
Ken Burgin
JUNE 17, 2020
Feeling heavy, slow and financially unfit? Time for some urgent action – cut, reduce and tighten. Staff might complain and want to quit – lazy is always more comfortable. But the business will be slimmer, healthier and much more sexy after you’ve pushed through the pain barrier! Day 1 – Lighten up the Fridge and Freezer. That’s where up to 80% of product value is stored.
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
JUNE 17, 2020
As restaurants across the nation begin to reopen for business, there are many challenges that they will face for the first time. Business as usual is a thing of the past! In what already was a difficult business in which to succeed, restaurateurs will have to navigate the unchartered waters of surviving during a pandemic and its aftermath, as we slowly return to business.
EATER
JUNE 15, 2020
From the Editor: I’m proud of our work but know we have a long way to go This post originally appeared on June 13, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Read the archives and subscribe now. Last week I mentioned that inclusivity is a pillar of our coverage and hiring practices at Eater, that we’ve long strived to diversify the bylines, stories, experts, and visual artists featured in our work.
Hot Schedules
JUNE 17, 2020
BLOG. HotSchedules Releases In-App Health Survey to Help Restaurants Confirm the Health of their Teams Before Each Shift. The HotSchedules Health Survey will be made available by request beginning June 18, with self-deployment capabilities coming soon. A s the world grapples with COVID-19, operators are working tirelessly to reopen their restaurants while ensuring the safety of their team members and guests.
Ken Burgin
JUNE 14, 2020
Many people assume ‘word of mouth’ works automatically, and it’s always positive. As if people will say the nicest things without you making any effort. Sorry, that’s not going to happen! And word of mouth can also be negative – ‘OMG did you hear that place got a food poisoning fine, and they’ve been underpaying their chefs!’. However there are ways to guarantee that people have a lot to talk about, and you rise above the sameness of other new places having their six months of fame.
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.
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