Modern Restaurant Management

DECEMBER 18, 2023

A new year brings new beginnings and opportunities for transformation in the restaurant industry. It’s the perfect time to look back on a few things we learned in 2023 – based on recent survey data from our restaurant partners – as well as what we predict for the industry in 2024. A Look Back at 2023 To gauge the state of the restaurant industry, including the industry’s most pertinent worries around food and labor costs, Restaurant365 conducted a survey of over 730 custo

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EATER

OCTOBER 23, 2023

Scott Eisen/Getty Images He’s in his “virtual events” era, apparently After a nearly six-year social media hiatus, disgraced chef Mario Batali is officially back on Instagram. The chef made his comeback to the platform on October 21, complete with a slightly blurry photo of red-sauced pasta and a cryptic announcement: “Mario Batali virtual events coming soon.

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Modern Restaurant Management

DECEMBER 27, 2023

As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. This vibrant sector, a cornerstone of the global economy that tantalizes taste buds and fuels job markets, is bracing for transformation that will redefine its future. However, persistent labor shortages are pushing restaurants to explore automation and artificial intelligence to streamline operations – from kitchen management to customer

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Restaurant Business

DECEMBER 6, 2023

With beef inflation expected to stick around for the next few years, steakhouses and meat-focused concepts are creating strategies to manage sourcing and the menu. It's all about being flexible.

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Advertiser: Paycor

In today’s fast-paced business world, effective workforce management (WFM) isn’t just an option—it’s a necessity.

Management

Perfect Daily Grind

JANUARY 8, 2023

It is impossible to deny just how popular espresso is around the world. According to some sources, espresso – after water – is the second most consumed beverage in Italy. Moreover, in the fall edition of its National Coffee Data Trends report, the National Coffee Association states the second most popular specialty coffee beverage in the US is espresso , behind the latte.

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EATER

DECEMBER 13, 2023

The exterior of the Margaritaville Resort Times Square. | Clay Williams/Eater Who among us can “work in a constant state of alertness”? Ah, Margaritaville Times Square , a land of contrasts. A beacon of beach chill in the middle of New York’s most upsettingly busy neighborhood. A place with terrible food and surprisingly good cocktails. A place that has filed for Chapter 11 bankruptcy twice in an attempt to refinance $309 million in debt , raising the question, “If Margaritaville is foreclosed,

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EATER

DECEMBER 21, 2023

Lille Allen | Eater The unlikely “it” bean of 2023 has had a meteoric rise, thanks largely to vegan and vegetarian influencers who are embracing it as a main character, not a forgettable side dish About six months ago, I started noticing food influencers on TikTok going gaga over butter beans. As an omnivore who loves meat and whose husband leans vegetarian, I often rely on TikTok for recipe inspiration, so the idea of substituting animal protein with beans wasn’t new or shocking.

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Restaurant Business

DECEMBER 8, 2023

The pizza chain is regaining delivery customers as profitability improves, thanks to better operations, staffing and higher prices. It is now focused on accelerating growth worldwide.

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Delivery Pricing Operations 126

EATER

MAY 26, 2023

A protest against child labor outside a Popeyes in Oakland, CA | Fight for $15 Over the past few years child labor violations have surged across the food industry. Why? If it seems like child labor has been in the news a lot lately, that’s because it has. In recent months, a number of companies, many of them in the food industry, have been accused of violating federal and state labor laws by allowing children to work long hours in sometimes hazardous conditions.

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Culinary Cues

APRIL 23, 2023

It is the classic diatribe – “I can do that better that the chef. I’ve been cooking for 15years now; I should be the chef.” Fine, that may be the case but let’s just see. If it’s your time and you’re ready then make it happen, find your spot, push for the job, step up and show them what you’ve got. But, for a moment, let’s take inventory: [] CHECK YOUR REPERTOIRE: You need not remember every ingredient, in every dish, but you must understand the methods and the result.

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Seasonal Menu Leadership Training Fine Dining 492

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!

2025

7 Shifts

DECEMBER 18, 2023

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. But there are several different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews showing your business's health.

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Social Hospitality

SEPTEMBER 27, 2023

The right photos have the power to sway customer opinions in a matter of seconds, both positively and negatively. As such, carefully consider every image your brand puts out online or in print. This is why brand photography is so important. Below, we’ll go over what brand photography is as well as how the use of light and color can help convey your brand’s identity and leave your customers wanting more.

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Embrace the Suck

MAY 24, 2023

No more despairing over an understaffed restaurant. It's time to dust off your note-taking skills because we're diving into a four-step game plan to draw the crème de la crème to your restaurant, starting immediately. If your restaurant mirrors many others in your local scene, finding reliable staff is no small feat. Some eateries are barely scraping by without a team.

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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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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.

2025

Sante

JANUARY 31, 2023

The challenge is how to attract, hire, and retain quality restaurant employees.

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Food Business

SEPTEMBER 8, 2023

Brahm is the farmer at the regenerative farm at The Inn at Shaker Mill Farm. Listen to this episode as an expert on how regenerative farming, is much like speaking another language in it's ability to give you new perspective, and positive perspective on life. This episode is as much about the life force that you carry in your daily life as it is about how regernative farming is the life force for our planets future.

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Perfect Daily Grind

APRIL 5, 2023

For some years now, experimental processing techniques have been a hot topic in the specialty coffee sector. These processing methods tend to result in more complex and unique sensory profiles, which also have more fruity flavours. In turn, they are becoming more and more popular among coffee professionals and enthusiasts alike. Fermentation in processing plays a key role to create these fruitier flavours.

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Culinary Cues

JANUARY 8, 2023

It’s the fire in the belly waiting to take charge, the anxiety being held in check, cold sweat running down your back even though it’s 120 degrees where you stand, and the nervous chatter of tongs clicking to the beat of a cook’s rhythm. It’s been building up for hours now, ever since each cook arrived around 1:00 to start pulling together their mise en place.

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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.

Beverage

Culinary Cues

MAY 8, 2023

I was just listening to some old Beatles tunes and A Hard Day’s Night came up. It sounded like an appropriate title for an article about life in the kitchen. As much as I loved my time in front of the range (more than 50 years) and the monumentally great moments that are burned into my subconscious, there were many, many “hard day’s nights.” Of course, I’m sure many other professionals, in a variety of disciplines, have had their share of those challenging days at work, but I sense not many have

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Kitchen Safety Food Safety Coaching Training 441

Culinary Cues

MAY 13, 2023

Those who are serious about holding the chef title some day; the ones who are “in it, to win it”, are always wondering what’s the best path to take. Is it culinary school, working in well-known restaurants, finding an established chef to mentor them, or is it something else entirely? I can only advise from my own experience which may not be appropriate for everyone, but here goes: Start by building an understanding of what a chef does, what the position calls for, and the type of chef you hope t

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Hotels Point of Sale Cash Management Training 440

Culinary Cues

APRIL 10, 2023

The past year has been quite disconcerting for those of us who have dedicated our careers to the kitchen. To some it may simply seem like the squeaky wheel syndrome (a handful of people with loud voices) as dialogue about exodus from the restaurant business continues to raise eyebrows. I hear enough comments from cooks (new and well-seasoned) who say they had enough, the business is horrible, lacking in any form of empathy, poorly managed, uncaring abusers of hard workers, proponents of sadistic

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Culinary Cues

MAY 3, 2023

It amazes me every time I visit a restaurant – the important things that we miss. With menus the focus is, and always has been, on the protein, the center of the plate. The biggest, the best quality, cooked to perfection, sourced from the finest ranch, grass fed, Angus, Wagyu, Kobe, Natural, Organic, and the list goes on and on. Where we fall short is in the details of that menu, the complements, the “tag along” ingredients.

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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.

Small Business

Culinary Cues

APRIL 15, 2023

My town leaders, bless their hearts, try to figure out ways to strum up cash flow for small businesses. A tip of the chef’s toque for the good old college try. It’s early spring, mud season as it is commonly called, and they are putting in a Yeoman’s effort at organizing another restaurant week. All good intentions – they want to create full or partially full dining rooms for restaurants in need.

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Culinary Cues

APRIL 30, 2023

Like many of you, I sat and watched, with great anticipation, the days of the NFL Draft. Who will my team be able to lasso and pull into the organization? What will they contribute? Will they help us drive all the way this year? I know that if they make it to the final roster, they will be positioned to make millions of dollars in pay and bonuses and if they live up to the hype – much, much more.

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Culinary Cues

JULY 23, 2023

Most people don’t get it. Most restaurant owners, managers, family members of cooks, friends of cooks and chefs, those in other professions, service staff, and restaurant patrons, don’t get it. Deep inside that crusty exterior, behind the veil of authority, underneath the hard-nosed, sometimes reactionary body of a chef lies a person who is haunted by an unrelenting need to be expressive, do things exceptionally well, and be more self-critical than any writer for the local food column will ever

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Guest Recovery Seasonal Menu Presentation Customer Experience 411

Culinary Cues

OCTOBER 27, 2023

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. To make it simple, the restaurant can choose to be either chef centric or restaurant centric. This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the level of control this person will be given.

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Hiring Training Pricing Leadership 405

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?

Webinar

Culinary Cues

AUGUST 21, 2023

PART TWO: The Era of the Chef: Ah, now things really changed. The once restaurateur-centric restaurant was about to become chef-centric. Seemingly happening overnight – the chef went from a behind the scenes after-thought to a celebrity. Beginning with a few flamboyant artisans like Jeremiah Tower, Paul Prudhomme, Wolfgang Puck, and Alice Waters – the chef came out from behind the curtain as the star of the show, the person responsible for over-the-top food that wowed and inspired people of all

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7 Shifts

SEPTEMBER 21, 2023

In the restaurant business, the only constant is change. But what separates successful restaurants from the rest are the ones that can best adapt. 2020 marked the beginning of a new era for restaurant management. The pandemic, for all its devastation, granted many restaurants a silver lining: a chance to reset. And the restaurant business has gone through a decade's worth of change in a few short years, leading to new staffing challenges—and new shades of the old ones.

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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.

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Culinary Cues

DECEMBER 5, 2023

There are films that become representative of a generation and sometimes of a life lesson – occasionally both. We remember a line or two that is always there to remind us, to give us pause, or inspire us to reconnect with something or someone. Those from my generation will remember lines like: “Who are Those Guys” from Butch Cassidy and the Sundance Kid; “You Can’t Handle the Truth” from A Few Good Men; and “Play it Again, Sam” from Casablanca, but it was Mr.

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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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