Modern Restaurant Management
MARCH 22, 2022
Although the restaurant industry has recovered slightly since the pandemic's peak, many restaurants are still facing overwhelming challenges that keep them from running their operations smoothly. Even as restrictions are slowly being lifted, restaurants can't operate at 100 percdntdue to increasing operational costs and an unprecedented labor shortage.
Culinary Cues
MARCH 21, 2022
From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync. To some, it may seem less significant, but to seasoned professionals – this is the truth of the kitchen. To the novice it may appear the cooks and chefs are plagued by OCD (Obsessive-Compulsive Disorder) but let me be clear: a kitchen without this level of organi
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Sculpture Hospitality
MARCH 23, 2022
Running a bar or a restaurant is difficult. The margins can be razor-thin, talented labor is difficult to find (especially during the ‘Great Resignation’) and the industry is highly competitive.
7 Shifts
MARCH 25, 2022
Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience. But how have they stacked up when it comes to sales and labor this year versus the same period in 2021?
Speaker: Amanda Adams, Fractional CFO, CPA
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Modern Restaurant Management
MARCH 25, 2022
As the impact of the pandemic wanes, restaurant owners should evaluate the contactless service options they implemented to keep customers and staff safe to see how they can help drive sales. When restaurants got the green light to reopen their dining rooms, they implemented a host of safety procedures to prevent the spread of germs. Restaurants across the country shelved their paper menus and turned to digital options to reduce touchpoints.
Perfect Daily Grind
MARCH 20, 2022
The process of roasting coffee for barista competitions is in many ways different from roasting for wholesale customers and end consumers. This is for a number of reasons, but chief among them is the fact that competition coffee is often of very high quality, and available in limited supply. As a result, the aim is to bring out the coffee’s unique qualities and complexity in a specific way.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
7 Shifts
MARCH 23, 2022
Executive Summary. Region: Great Lakes. Number of Locations: 16. Restaurant Type: Quick Service. Problem : Manual scheduling processes that took too much time, siloed operations, and didn't resonate with a younger, tech-saavy workforce. Solution: Cloud-based scheduling software that brings together operations across 16 locations, keeps staff accountable, and gives them tools to increase efficiency.
Modern Restaurant Management
MARCH 21, 2022
If there’s one thing you can count on in the restaurant industry, it’s change—especially these days. Even after the pandemic-fueled tumult of 2020, few would have predicted the extent to which the industry has been shaped in 2021 by such factors as a major labor shortage, supply-chain issues, and soaring inflation. It is a particularly challenging time, to be sure, and the ever-shifting landscape demands agility of restaurant operators who must adapt to the changes in order to
EATER
MARCH 24, 2022
Like many other restaurant workers, Brandon Skier found himself out of work because of the pandemic. Here’s how he built his new career as TikTok star Sad Papi. In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Brandon Skier. If Brandon Skier knew he was going to become TikTok famous, he certainly wouldn’t have chosen the handle @sad_papi to be his forever pseudonym.
Advertiser: Paycor
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Restaurant365
MARCH 25, 2022
If you can get through to your next ordering day with no leftover product, no spoilage, and not having to 86 any menu items, then you are winning at ordering. However, this is hardly the case for most of us. Why is proper purchasing of food supply important? It is important to put a proper food purchasing procedures into place because the way that you order, receive, and store product ultimately helps you to control your food cost.
Modern Restaurant Management
MARCH 22, 2022
Today, everyone wants a new career or opportunity, but unless they have a great coach to push them, most are merely dreaming instead of achieving. Unfortunately, good coaches are either too expensive or unavailable. However, what if one of the leading voices in restaurant growth could empower you to play that role yourself? Now, a method called “self-coaching” is available to all with the publication of Take Charge Of You: How Self Coaching Can Transform Your Life and Career, which i
EATER
MARCH 24, 2022
Bao from Turning Red. | Pixar Animation Studios. Talking to production designer Rona Liu about the challenges of animating a “chunky cute” meal Ask an artist what they absolutely loathe to draw, and there’s a big chance they’ll bring up food. The other option is horses, or maybe bicycles, or maybe a horse riding a bicycle, but making food look like anything other than a pile of brown-ish glop in most representational art makes a real case for photography.
Lavu
MARCH 24, 2022
A reliable bar POS system makes running your business easier by helping manage your sales, staff, and inventory. But, most importantly, it can help you … 7 Key Features You Need in a Bar POS System Read More ». The post 7 Key Features You Need in a Bar POS System appeared first on iPad Point of Sale System for Restaurants, Bars & More.
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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.
Future Food
MARCH 23, 2022
Wenty’s Leagues Club. A Future Food project. Data Driven Decisions for Food & Beverage. The hospitality industry is undergoing significant change. After the pressures of 2020 & 2021, the food and hospitality industries have (as always) adapted. In many businesses, this has triggered the adoption of new practices, new standards of hygiene protocol, the evolution of service models and the accelerated adoption of technological innovation.
Modern Restaurant Management
MARCH 23, 2022
A key part of an effective kitchen is its design. After all, there’s no point in spending time and resources on designing the perfect menu, if your kitchen isn’t up to scratch. Do you feel your kitchen needs a design boost? The fact is, even the most successful restaurants have room for improvement. With that in mind, let’s explore some kitchen design hacks that can boost your restaurant. 1.
Restaurant365
MARCH 23, 2022
This article was written by Tony Smith, C hief Executive Officer and a Co-founder of Restaurant365 and featured in QSR. When you misjudge ordering or overspend on food cost, it directly affects your bottom line. Customized forecasting based on historical data helps you improve restaurant operations by reducing food costs over time. The restaurant business is hard.
EATER
MARCH 25, 2022
The chocolate hazelnut tart at Wildair. | Fabián von Hauske Valtierra. Have you noticed that so many restaurant dishes look like :poop: right now?? I’m not sure exactly when I noticed it, but sometime in the last four weeks I realized that my Instagram feed was dominated by two things: 1) sanctimonious parenting-advice reels and 2) puzzling photos of restaurant dishes adorned by what can best be described as poop-emoji swirls.
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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.
The Wine Knitter
MARCH 19, 2022
Now and then, I receive vodka samples to taste and possibly review. And as you all might know by now, I love vodka! However, this particular vodka caught my attention, not for its flavor but for its concept. Photo credit: Penny Weiss In today’s world, many people are becoming more conscious about their alcohol consumption and waistline. We still want to “Vive la Vida,” but in a healthier manner.
Modern Restaurant Management
MARCH 23, 2022
Chances are, you've heard the old adage of hire slow, fire fast. Perhaps it originated in the fast-paced restaurant industry in the first place? It's easy to see at such a pace when people just aren't working out. When you are short staffed, it feels like hurrying to hire could solve all ills, yet this could spell disaster for the rest of your team.
The Restaurant Group
MARCH 24, 2022
Restaurant Design 3D Rendering. The ambiance and interiors of a restaurant are a big part of the dining experience. It influences how patrons feel while they’re enjoying your food and how they see your restaurant. The ability to see a restaurant’s design before any renovation or construction takes place, therefore, has many benefits, including giving restaurateurs greater control over the restaurant’s final look and feel.
EATER
MARCH 21, 2022
District of Columbia Attorney General Karl Racine is suing Grubhub for deceptive business practices, saying its food delivery app covertly inflates prices for diners who order through it. The suit demands an end to a laundry list of allegedly illegal practices as well as financial restitution and civil penalties. The newly filed lawsuit argues that Grubhub’s promises of “free” online orders — and “unlimited free delivery” for Grubhub Plus — are misleading.
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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.
Future Food
MARCH 22, 2022
Food consulting and the re-imagination of industrial space. By need and by choice, our population is growing and the way in which we live and engage with our cities is changing. Consumers are looking for new and unique ways to spend our leisure time re-evaluating where we live and how choose to play, eat, and drink. In response, hospitality operators and food consultants have had to reimagine the possibilities of industrial space and unconventional hospitality locales, asking ourselves the quest
Modern Restaurant Management
MARCH 24, 2022
Sales forecasting is always tricky in the restaurant world. Partly, this is because the industry is inherently unpredictable. Under normal circumstances, you could use previous years’ sales figures to forecast the upcoming year – but, as we emerge from two years of COVID closures, staffing shortages, and general turmoil, previous sales’ figures definitely can’t be trusted.
Sling
MARCH 19, 2022
Calculating wages and salaries is a time-consuming task. There are so many variables and details that it can quickly become more than one person can handle. Thankfully, there is a simple solution: payroll software. Apps like Sling provide managers with tools that automate and streamline many of the more difficult and involved tasks associated with maintaining your business’s payroll.
Sculpture Hospitality
MARCH 23, 2022
Running a bar or a restaurant is difficult. The margins can be razor-thin, talented labor is difficult to find (especially during the ‘Great Resignation’) and the industry is highly competitive.
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.
Bizimply
MARCH 24, 2022
As part of the plan to boost growth and productivity across the UK, the government have set out plans to incentivise firms to train more, invest more, and innovate more through cuts to tax. The post Chancellor’s Spring Statement and What It Means For Your Business appeared first on Bizimply.
Modern Restaurant Management
MARCH 23, 2022
Over the past decade, the restaurant business has been changing with the innovations in cooking equipment and advent of ghost and cloud kitchen. These are the future of commercial cooking and the cooking equipment industry must be ready for it. According to Allied Market Research, the global commercial cooking equipment market is expected to reach $12.9 billion by 2027, growing at a CAGR of 5.2 percent from 2021 to 2027.
EATER
MARCH 25, 2022
Shutterstock. Perfect for weeknights, unfussy sheet pan recipes are great go-tos when you only want to wash one dish On weeknights, or in advance of spontaneous dinner parties, or during those times when cooking just feels like a slog, there is nothing quite like a sheet pan. The flattened versions of one-pot recipes, sheet pan recipes are often as easy as they are quick, and though no one likes to scrub a sheet pan after dinner, tin foil and parchment make that task a little easier.
Apicbase
MARCH 25, 2022
For restaurant operators and F&B operations managers, the devil really is in the details. It’s an ironclad rule in the hospitality industry and menu costing is no exception. The most important of those details is your cost baseline. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance.
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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