Restaurant Engine
NOVEMBER 8, 2023
Respond promptly to every review you get – both the negative and the positive. Did you know that research from Northwestern University found that nearly 95% of people who read a negative review online avoid that business? Everyone gets a bad review here and there, but what can you do about it? It is possible to sway public opinion by giving an honest, thoughtful response.
EATER
NOVEMBER 6, 2023
Dina Ávila/Eater For the highest holiday ROI, look for further than a handful of fresh herbs A few sprigs of thyme and some orange wedges tucked around a duck. A smattering of scallion greens over noodles. A pinch of fat salt flakes or a dusting of lime zest on a pie. These finishing touches are easy to overlook on your way from the kitchen to a dinner party full of eager guests.
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Restaurant Business
NOVEMBER 7, 2023
State of the Plate: RB menu trends columnist Nancy Kruse dishes on the rising popularity of the last course, which is no longer operators' problematic stepchild.
Restaurant Technology Guys
NOVEMBER 7, 2023
In recent years, voice technology has emerged as a transformative force in the restaurant industry. From streamlining kitchen operations to enhancing customer interactions, voice-activated systems are changing the way restaurants operate. In this blog post, we'll explore the expanding role of voice technology in restaurant operations, discussing its benefits, challenges, and potential.
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.
The Salt
NOVEMBER 9, 2023
NPR is taking time to celebrate the things we are really into — the stuff that keeps us going beyond the news. NPR's Suzanne Nuyen finds joy in the kitchen and sharing what she's learned there.
Blue Orbit Restaurant Consulting
NOVEMBER 6, 2023
The restaurant world is high steaks and boils down to one thing – location, location, location! The success of a restaurant is like the punchline to a good joke; it depends on where you tell it. You see, choosing the right spot for your restaurant is as essential as having a secret sauce. One of … Don’t make a Miss-Steak, Choose a Prime Restaurant Location Read More » The post Don’t make a Miss-Steak, Choose a Prime Restaurant Location first appeared on Blue Orbit Restaurant Consulti
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Restaurant Business
NOVEMBER 6, 2023
Consumers have been resilient. But they’re also paying more for food than ever before. Operators may need to look beyond price increases next year.
The Eat Restaurant
NOVEMBER 9, 2023
An executive summary for a restaurant is a concise document that encapsulates the restaurant's identity, concept, market analysis, operational strategy, financial projections, and funding requirements, designed to entice and inform investors or stakeholders about the viability and potential of the restaurant venture.
Modern Restaurant Management
NOVEMBER 9, 2023
Purchasing commercial ice and refrigeration equipment can be a significant financial burden on your business. The high upfront costs, ongoing maintenance expenses, and potential equipment obsolescence can quickly eat into your budget. However, there is a more cost-effective solution: leasing. Overcoming High Initial Costs One of the primary challenges in purchasing commercial ice and refrigeration equipment is the upfront cost.
Culinary Cues
NOVEMBER 10, 2023
Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” I’m not sure who sponsored the ad, but it left a profound impression on me over the past 50 years. When we sign our work, we take full responsibility for it. “I did this, this is my work”! Think about it for a moment – would you be willing to put yourself out there and take ownership for work that is less than stellar, less than the best you can do?
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!
Sculpture Hospitality
NOVEMBER 7, 2023
In the constant challenge to increase bar profits, inventory management stands as the unsung hero. Yet many businesses owners and bar managers are failing to maximize their bar liquor inventory in a way that drives revenue opportunities.
EATER
NOVEMBER 7, 2023
Ellen Mary Cronin/Nat Belkov Where to eat well, right now A great new restaurant can be a fun experience. A best new restaurant announces itself as part of the national dining conversation. Each restaurant on this list does more than offer an exceptional meal, it also reflects something larger about the way we eat. It might set one trend in motion, or subvert another.
Modern Restaurant Management
NOVEMBER 6, 2023
The restaurant workforce is largely back to pre-pandemic levels, signaling a much-needed reprieve amidst the larger, ongoing hospitality labor crisis. However, the typical increase in consumers wanting to dine out during the holiday season – not to mention the continued demand for take-away and delivery services – could disrupt this balance, even as businesses attempt to bolster their staff with seasonal hires.
Restaurant Business
NOVEMBER 9, 2023
Curbside pickup has become a favorite choice of busy off-premise customers. They like the convenience of being able to order in advance, then simply drive up, get their order and go. It’s fast, and it has the added bonus of no delivery fees. Operators like curbside pickup, too, because it’s often profitable. It can boost sales without affecting dine-in capacity, and ticket sizes are often larger than dine-in averages.
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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.
Buzztime Business
NOVEMBER 6, 2023
America has “all the feels” for fall. You could look to the nationwide obsession with pumpkin spice lattes and leaf peeping, or the recent survey that shows autumn’s ranking as America’s favorite season. Tap into the nationwide yearning for all things fall-related with our list of the best fall cocktail recipes for plus 4 tips for promoting them. The Ultimate List: 17 Best Fall Cocktail Recipes For much of North America, fall weather is variable.
EATER
NOVEMBER 8, 2023
Mina Seck, community food manager of Sprout NOLA, works with mostly small-scale farmers throughout Louisiana who lack crop insurance. | Lizzy Unger Long a fixture in the city known for helping farmers in the aftermath of hurricanes, Sprout NOLA is working to expand its efforts in anticipation of a range of unprecedented climate disasters in Louisiana, like extreme heat, drought, and saltwater intrusion This article was produced in partnership with Nexus Media News and Civil Eats.
Modern Restaurant Management
NOVEMBER 8, 2023
Following the removal of COVID restrictions by the World Health Organization (WHO) in May of this year, food and beverage (F&B) remains one of the industries best positioned for unprecedented growth; the road to pandemic recovery has affected the revenue and profit models of every restaurant or F&B operation; and while the current environment is forcing leaders to think outside the box, become strategically creative (and therefore more responsive), the fundamental landscape of the indust
Restaurant Business
NOVEMBER 8, 2023
Premier Kings, a 172-unit Alabama and Georgia operator whose owner died in 2022, declared Chapter 11 bankruptcy protection, citing substantial operating losses.
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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 Rail
NOVEMBER 10, 2023
By Viktoria Arsenteva, Contributor In the hyper-competitive restaurant industry, effective marketing can be the difference between a bustling dining room and a quiet one. While word-of-mouth and organic traffic are valuable, there's no denying the potency of paid advertising in driving sales. Leveraging this tool efficiently can yield a significant return on investment.
EATER
NOVEMBER 7, 2023
Dina Ávila/Eater The gravy boat is ridiculous. That’s why you should embrace it. It’s likely you already have a gravy boat lingering in the back of some cabinet because you never know what to do with it. The gravy boat has fallen out of favor because most of our meals probably don’t involve a discrete gravy anymore, and when it does exist, it’s served straight on the meat and tastes just as good.
Modern Restaurant Management
NOVEMBER 10, 2023
The restaurant business is a particularly tough one. Customers constantly expect the best service, meaning that restaurants have to control many more factors than other businesses. Some elements of the customer experience restaurants must consider creating an exceptional customer journey include staff friendliness, wait times, quality of products, and more.
Restaurant Business
NOVEMBER 9, 2023
Owner Thai Union Group said the all-you-can eat shrimp was priced too low, resulting in better traffic but significant losses.
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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.
The Eat Restaurant
NOVEMBER 9, 2023
A fine dining restaurant business plan is a comprehensive document that details the concept, market analysis, unique culinary offerings, service protocols, financial planning, and marketing strategies geared around starting, and most importantly, sustaining a high-end dining establishment.
EATER
NOVEMBER 8, 2023
Dina Ávila/Eater Arranging a table isn’t just about accessories — it’s about attitude. The way we approach both is changing. The tablescape, a concept once reserved for prop stylists and wedding planners, has lost its fuss. In the past few years, it’s become a focus of how-a-cool-person-does-it service journalism and product lines — and, of course, social media.
Culinary Cues
NOVEMBER 4, 2023
When you dedicate a good portion of your life to something – in this case a career, it’s hard to step aside and pass the torch to the next generation. I see this among professionals in so many careers. We hear all kinds of chatter about being past their prime, too old to function at the same level, or wonder why someone doesn’t just say: “hey, hang it up and enjoy your life.
Restaurant Business
NOVEMBER 8, 2023
Cava, the newly public fast-casual chain called "the next Chipotle" by investors, and Noodles & Co., which held that title a decade ago, just reported two very different quarters that are a study in contrasts—and offer a warning for Cava.
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.
TastyIgniter
NOVEMBER 10, 2023
Discover how TastyIgniter's open-source platform, powered by Laravel, is transforming restaurant management for developers and owners alike. Streamline your operations with our customizable tools for menu, order, and inventory management.
EATER
NOVEMBER 9, 2023
Kelly Marshall Featured in ‘For the Culture,’ Rahanna Bisseret Martinez’s recipe is topped with an irresistible streusel-like canela ginger crumble Featuring conversations with more than 60 Black food professionals who range from chefs to recipe developers to farm managers, Klancy Miller’s cookbook For the Culture feels like the most engaging party you’ve ever attended.
Get Beyond
NOVEMBER 6, 2023
Holiday prep for a small business is no joke! While most businesses can expect a healthy small business holiday surge, you can make the best of it with the right prep. From perfecting your online shopping process to ensuring employee well-being during the busiest time of year, here’s how to make the most of the holiday season as a small business. What can you learn from last year?
Restaurant Business
NOVEMBER 6, 2023
Midway through 3Q earnings, it appears wage inflation is still a challenge, but restaurants are fully staffed, turnover is low and efforts to optimize efficiency are paying off.
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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