Culinary Cues
NOVEMBER 17, 2020
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.
Xtra Chef
NOVEMBER 18, 2020
Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. Food costs are responsible for most of the expenses a restaurant has. Operators may already have methods and procedures to better control food costs , but if food waste controls aren’t included, the program won’t be as impactful as it should be.
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Ken Burgin
NOVEMBER 15, 2020
Your staff have plenty of bright ideas, but do they know the best way to present them? If you want your staff to keep taking a positive interest in your business, you may need to teach them about ‘managing upwards ’. Sometimes known as ‘managing the boss’, and it’s a lot more than knowing how she likes her coffee or what beer he drinks. Many staff have bright ideas for new menus, equipment, service and efficiencies.
Modern Restaurant Management
NOVEMBER 19, 2020
In this Q&A, Modern Restaurant Management (MRM) magazine gets advice on from Guy Bloch, CEO at Bringg on how restaurants can prepare for the colder months ahead. As we approach winter and dropping temperatures, what are some of the biggest challenges the restaurant industry will face in the coming months? The biggest challenge will be on-premise dining and the shift from outdoors to indoors as temperatures decrease in many regions.
Advertiser: Paycor
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Culinary Cues
NOVEMBER 20, 2020
It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors. It is heartbreaking to read of life visions dashed and even long-standing, viable businesses choosing to throw in the towel. I am writing this to tell you that, in most cases, this does not have to be the storyline.
7 Shifts
NOVEMBER 17, 2020
Think about the best job you've ever had (hopefully it’s the one you have now!). Perhaps you loved that job because you were good at it, because you clicked with your coworkers, or maybe because your supervisors made you feel appreciated. Because you were invested in your work, you probably enjoyed showing up and were willing to go above and beyond the call of duty.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
NOVEMBER 19, 2020
As the restaurant industry continues to grapple with understanding what the new normal looks like, there may be some hope. Recently, the House of Representatives passed the RESTAURANTS Act, which aims to help restaurants work their way through the pandemic, including getting their employees working again. If the bill is passed, it will create a $120 billion revitalization fund for independent restaurants to handle the long-term effects of the pandemic on their industry.
ChowNow
NOVEMBER 18, 2020
2020 has put a spotlight on delivery. Dining room closures nationwide due to the COVID-19 pandemic has made delivery a critical part of business operations. Many restaurateurs have been left to evaluate the best food delivery service for their restaurant. . In fact, prior to the COVID-19 pandemic, 45 percent of restaurants were working with a third-party delivery service.
7 Shifts
NOVEMBER 16, 2020
Main Squeeze started in 2017 as a single-location juice bar in Louisiana, but serving up healthy and quick smoothies and bowls to their hometown of Lake Charles. We spoke with Jessie Williams, Director of IT, to learn more about the amazing growth of Main Squeeze in the past three years. Main Squeeze was founded in 2017 out of Lake Charles, Louisiana.I don't think anybody really knew the level of success they were going to have when starting it originally.
EATER
NOVEMBER 20, 2020
Budae jjigae at Han Oak in Portland, Oregon | Dina Avila/EPDX. Think of all the places you want to survive and start ordering Supporting restaurants, if you have the financial means, feels more important now than ever before. As a second (or third) wave of shutdowns rolls out throughout the country, many businesses are closing yet again, this time with the added financial burden of a year’s worth of frantic pivots and the emotional burnout it’s caused.
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
NOVEMBER 16, 2020
Not too long ago, the restaurant storefront and menu helped to attract customers, but now an online presence is more important than ever. The battle for visibility is no longer in your street presence but in web search results. So how do you optimize your online presence and dominate local search results? These five tips should help you implement a solid SEO strategy. 1.
Restaurant365
NOVEMBER 20, 2020
Background. Eli’s Restaurant Group is a family of restaurants that’s called Connecticut home for more than two decades. With six restaurant locations and a catering arm, Eli’s Restaurant Group shares the vision that upscale American cuisine can be combined with a friendly, inviting atmosphere. Eli’s provides a “perfect place for families, friends, and sports fans to eat, drink, and enjoy.” Restaurants include Eli’s Brick Oven Pizza, popular for its pizza and w
Indoor Media
NOVEMBER 19, 2020
2020 was one of the most difficult years for small businesses. Countless companies failed to stay afloat, let alone expand, so it might be difficult to think about advertising right now. However, if you are one of the few that made it this far, you’re already ahead of the curve. From here, you have to accept that if you’re not advertising, someone else is.
EATER
NOVEMBER 16, 2020
Maiko Kyogoku, left, and Emily Yuen, right | Dan Ahn. On Eater’s Digest this week, we talk to the team behind Bessou about their unusual pandemic journey Restaurateur Maiko Kyogoku and chef Emily Yuen run a small Japanese restaurant in New York called Bessou. In April, right when the restaurant reopened after lockdown to serve relief meals, Yuen revealed that she was pregnant.
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Modern Restaurant Management
NOVEMBER 18, 2020
Did you know that nine out of 10 customers are likely to read reviews before they choose a business? That’s why having good online reviews for your restaurant is essential to the bottom line. What about negative feedback? While no one likes to receive criticism or complaints, the fact is that bad reviews could be good news for your business. Negative reviews are impossible to avoid, even if you have only positive comments thus far.
Cheetah
NOVEMBER 18, 2020
Reading Time: 3 minutes. As the 1000th anniversary with one of our favorite customers is approaching, we decided it’s time for a proper introduction! Meet Zareen’s, a Palo Alto restaurant that gives a new kick to the classic Pakistani & Indian cuisine. Zareen’s has been a Cheetah customer for the past 5 years. Over time, we learned that we share the same values of using fresh quality foods and giving to the community – that’s where our relationship started and that’s what it continues
The Restaurant Times
NOVEMBER 19, 2020
As restaurants begin to reopen, diners are expecting new and significant changes to curb the spread of coronavirus. Providing safety measures for diners is not only crucial from the public health perspective but has now become fundamental for surviving in business. It is mandatory for restaurants to follow social distancing guidelines and adapt their dining experience.
EATER
NOVEMBER 20, 2020
GBBO. Plus, Tyson suspends managers over COVID-19 betting pool accusations, and more news to start your day “It’s ok to be sad your favourite person didn’t go through, but please remember it’s not my fault.”. [Spoilers for Season 8, Episode 9, which is available in the U.S. as of Friday, November 20]. This season of the Great British Bake Off (or, as it’s known stateside, The Great British Baking Show ) has left many frustrated , underwhelmed, and questioning whether anyone on the series knows w
Advertiser: ZoomInfo
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Modern Restaurant Management
NOVEMBER 19, 2020
The high levels of uncertainty surrounding the future of the COVID-19 pandemic highlight the importance for restaurants to rethink their approach to budgeting for 2021. Historically, food service businesses formulated a single year-long budget tailored to labor needs, food costs, average daily revenues, capacity levels and customer trends – all of which were in relation to historical results and relatively stable.
BNG Point of Sale
NOVEMBER 20, 2020
Looking for the secret to boost your restaurant’s profitability? The answer lies in restaurant ordering systems. This easy add-on feature gives you the power to stay efficient while managing food orders, all the while providing a wealth of backend information to help you manage your restaurant teams for improved performance. Today’s online ordering systems for restaurants ensure you get the most for your restaurant dollar at a price that fits your budget, and online ordering systems are a crucia
Sante
NOVEMBER 18, 2020
Green Walnut Liqueur Returns for the Season and is Featured in Two New Ready-To-Drink Bottled Cocktails. Boardroom Spirits, the award-winning, sustainable precision craft distiller announces the seasonal release of its annual holiday spirit, Nocino (28% ABV $39.99 750ml), as well as delicious and creative ready-to-drink cocktails using the green walnut-based liqueur.
EATER
NOVEMBER 17, 2020
Gluten-free Oreos will be available in just a few short months. | Photo: Oreo. Plus, you can now eat a tub of Cinnabon frosting at home, and more news to start your day Gluten-intolerant eaters can finally have a little Oreos, as a treat. Next year is already looking brighter for the gluten sensitive. Oreo announced that gluten-free Oreos are on the way and will hit grocery shelves in January 2021.
Advertiser: Paycor
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Modern Restaurant Management
NOVEMBER 18, 2020
Indeed, recent world events have put the kibosh on traditional dining, networking, and events which play a significant role in a company’s business development strategy. Yet, in a crisis like this, there’s one critical thing that should not be forgotten: public relations. Why public relations, you ask? Because public relations lets the public know that you are open for business and are active in your market sectors.
Bizimply
NOVEMBER 16, 2020
Payroll costs managers time and money every week. We spoke to Sushil Sharma, Operations manager for Tolteca to speak about how he now processes payroll. The post Tolteca Uses Bizimply to Cut Time-Consuming Payroll Practices appeared first on Bizimply.
Evergreen
NOVEMBER 20, 2020
Thinking about an eco-friendly digital menu for your sustainable restaurant? Learn the environmental benefits of digital menus. Do you want to incorporate sustainable technology and practices into your restaurant? An eco-friendly digital menu could be the solution […]. The post Reduce Your Carbon Footprint with an Eco-Friendly Digital Menu appeared first on Evergreen.
EATER
NOVEMBER 19, 2020
Pastrami grilled cheese at Wild Plum Luncheonette | Wild Plum Luncheonette [Official Photo]. These restaurants have evolved to meet the challenges of COVID-19, from a Cuban food pop-up in El Barrio Norte to weekend sushi platters Boise was originally called Les Bois, or “wooded” in French, and Idaho’s City of Trees Boise was once considered a hidden treasure for its low cost of living and access to Idaho’s iconic mountains, rivers, and forests.
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
NOVEMBER 17, 2020
Fast food giant McDonald’s is no stranger to litigation, having defended itself against lawsuits over everything from racial discrimination to hot coffee. But it also has a pandemic era precautionary tale to share with other quick-serve restaurants about going the extra mile to keep workers safe from contagion. McDonald’s is among the growing number of employers to be hit with a lawsuit by a group of Chicago employees claiming the company failed to meet expert recommendations and gov
Bizimply
NOVEMBER 19, 2020
Today we are announcing one of Bizimply’s most exciting releases in 2020: the GPS Clock-In feature. The post GPS Clock-In appeared first on Bizimply.
Hot Schedules
NOVEMBER 20, 2020
Blog. HotSchedules Gets a New Look. Continues Focus on Hospitality and Retail Success. H otSchedules was created in 1999 to solve one of the hospitality industry’s most complex problems: keeping teams connected. When pen and paper, voicemails, even spreadsheets failed to scale, HotSchedules expanded that vision to include a complete labor management tool to help operations leaders control their labor costs, manage compliance and build great teams.
EATER
NOVEMBER 18, 2020
Director Gol Tong’s one-man operation is a delight for fried chicken and Korean cinema fans [link].
Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System
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