Best Restaurant POS Systems for 2020

Restaurant Clicks

The post Best Restaurant POS Systems for 2020 appeared first on Restaurant Clicks. A good point of sale system can help streamline your restaurant’s processes, from payments to inventory and much more.

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Taylor Rothchild, Wine Industry's One to Watch in 2020

iSanté

His mission is simple: Create Wines and Champagnes worth sharing. Joyce Sevilla. With a long family history and intense passion at its core, each bottle from Tayson Pierce Estate Wines possesses a rich history of its own.

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These Drinks Will Dominate Instagram in 2020

Modern Restaurant Management

But what other drinks trends are sent to take 2020 by storm? Stay ahead of the competition and make sure you’re serving the right stuff in 2020. Looking Ahead to 2020. High-quality drinks will always have a spotlight on Instagram, and 2020 will be no different.

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How Much Does It Cost To Open a Restaurant? 2020 Restaurant Startup Costs

Restaurant Clicks

2020 Restaurant Startup Costs appeared first on Restaurant Clicks. Being a restaurant owner is hard work, but it’s rewarding. If you’re considering getting into the industry, there’s one big question you’re probably wondering: How much is this going to cost?

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By restaurateurs for restaurateurs: Advice for opening in 2020

7 Shifts

Are you opening a restaurant in 2020? As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Congrats! ?? And good luck. It’s going to be the ride of your life.

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New Years resolutions for restaurants in 2020

Crunchtime

It's a new year and you're excited to improve your restaurant brand in 2020. Here are a few New Years resolutions for restaurants to help make 2020 your best year yet: POS integration food operations management labor operations management data analytics and reporting

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Top Five Restaurant Trends to Look For in 2020

Modern Restaurant Management

If you’re curious about what will be hot in 2020, check out the top five restaurant trends you should expect to see. Even fast food giants are jumping in on the plant-based trend for 2020 by incorporating more vegetarian-friendly options to accommodate all customers.

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The Top Restaurant Industry Trends to Know for 2020

Hot Schedules

Top Restaurant Industry Trends to Know for 2020. In light of these changes, what should operators prepare for as we head into 2020? The Top Restaurant Industry Trends to Know for 2020. Two industry experts discuss the new year’s key restaurant industry trends. .

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MRM Research Roundup: End-of-January 2020 Super Bowl Edition

Modern Restaurant Management

Three crucial sectors dragged down the local economy in 2019 and each one is expected to keep falling in the beginning of 2020. Orlando, New Orleans, and two of the 2019 boomtowns — Portland and Honolulu — look most likely to continue to succeed in the first quarter of 2020.

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Five Steps for Improving Restaurant Efficiency in 2020

Modern Restaurant Management

Now that the new year is here, it’s the perfect time for restaurant operators to review their 2019 performance and identify areas that can be improved in 2020. Once 2020 goals are nailed down, restaurant operators then need to implement them.

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11 Best Restaurant Review Sites of 2020

Restaurant Clicks

The post 11 Best Restaurant Review Sites of 2020 appeared first on Restaurant Clicks. Your restaurant’s online reviews can make or break your business. Studies have shown that 82% of consumers read online reviews for local businesses before visiting, so it’s vital that your business is present on review websites and has great ratings. . Certain review sites like Google and Yelp tend to get more traffic than other, less popular restaurant review websites.

2020 40

WINE PARIS 2020 — THE SECOND ANNUAL TRADE EVENT IS POISED FOR INTERNATIONAL SUCCESS

iSanté

Event date: February 10, 2020 (All day). USA ranks #2 in attendance at Wine Paris 2020. New York, NY: From February 10-12, Wine Paris 2020 is set to welcome over 2,200 domestic and international exhibitors and 30,000 visitors to Paris Expo Porte de Versailles.

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MRM Research Roundup: Mid-January 2020 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features a gloomy start to the new year, dining trends for 2020, the importance of discounts, holiday gift card sales results, delivery frustrations, soda curiosity and a consumer culture report.

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Restaurant Soft Opening Ideas for 2020

Restaurant Clicks

The post Restaurant Soft Opening Ideas for 2020 appeared first on Restaurant Clicks. You’ve applied for all the permits, created your menus, and trained the staff: your new restaurant is ready to open! Hosting a soft opening has become a popular, even standard practice before the grand opening of your restaurant. .

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Catering and Event Planning Trends for 2020

Modern Restaurant Management

What will inspire event themes and design in 2020? Wellness is a still a top trend in catered events for 2020. We are designing menus in the following ways with this trend in mind: Plant Based Foods : In 2020 we will be designing menus with more plant based foods than ever!

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Customer Service Trends in the Restaurant Industry to Look For in 2020

Modern Restaurant Management

By 2020, 85 percent of all customer interactions will be done through digital companions. The food and restaurant industry has evolved dramatically over the years.

WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE

Culinary Cues

The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc.

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10 hospitality podcasts to listen to in 2020

Typsy

We’ve put together a list of hospitality podcasts to help you become a master at your job, achieve your 2020 goals and have a good laugh too. In a world where time is precious, podcasts can turn your boring commute into an interesting and time-worthy one.

2020 56

BORDEAUX’S CRUS BOURGEOIS DU MÉDOC SET ANNOUNCEMENT DATE FOR NEW THREE TIER 2020 CLASSIFICATION

iSanté

The Crus Bourgeois du Médoc, one of the oldest and most prestigious classifications in Bordeaux, will publish their new, highly anticipated three tier 2020 Crus Bourgeois du Médoc Classification on February 2, 2020.

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The 20/20 on 2020: Restaurant Experts Weigh In

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.). We anticipate seeing changes in 2020 as financial markets shift and businesses surrounding the off premise market are forced to streamline.

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From 2019 to 2020: Tech-xtualizing the Three Major Challenges Restaurants Face

Modern Restaurant Management

diners spent nearly $27 billion last year on restaurant delivery, and the convenience-driven service still has more room to grow in 2020. Restaurants across the country ended the decade with a bang, and as we enter 2020, the industry can surely expect continued innovation and change.

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CHEFS – IS IT WORTH IT?

Culinary Cues

We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. As chefs we all are aware of the time, physical stress, and emotional trauma associated with running a busy kitchen.

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CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention.

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CHEF’S: CONDITION YOUR TEAM AND CHANNEL THEIR ENERGY

Culinary Cues

CHEF-to-CHEF, So.you made it!

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How to Create a Successful Visual Brand for Your Restaurant in 2020

Modern Restaurant Management

For more tips and advice on creating a successful restaurant brand, read The Definitive Guide To Creating a Compelling Visual Brand for Your Restaurant in 2020. Restaurateurs put great passion into their food, their concept, and their decor.

2020 56

[Study] Restaurant Labor Management Trends & Stats for 2020

7 Shifts

We surveyed over 1,000 restaurant managers, owners, and executives—and over 1,900 restaurant employees—to create The State of Restaurant Labor Management in 2020.

2020 52

HERDING CATS – THE MAKEUP OF A KITCHEN LINE

Culinary Cues

Chemistry is by far, the most important ingredient in building a successful kitchen team. When a chef is able to bring a group of seemingly opposing forces together into a functional, well-orchestrated team then great things happen.

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A CHEF WHO GETS THE MESSAGE RIGHT

Culinary Cues

Two of the most significant issues facing businesses today are RETAINING good employees who are so difficult to find and MAXIMIZING the productivity and efficiency of those same employees.

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Restaurant forecasting tips for 2020

Typsy

As the year ends, it’s time to analyze your restaurant’s profits and losses to make the best business decisions possible in 2020. While reviewing past sales data and historic patterns can help you foreshadow future revenue, they don’t paint the whole picture.

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Pizza Holiday Calendar 2020

Dot It

Below is a FREE pizza holiday calendar for 2020 and beyond. To use, simply click the pizza marketing calendar and add [ ] The post Pizza Holiday Calendar 2020 appeared first on Dot It.

2020 68

TransAct Technologies to Present at the ICR Conference 2020

Transact

8, 2020 — TransAct Technologies Incorporated (Nasdaq: TACT), a global leader in software-driven technology and printing solutions for high-growth markets, announced today that the Company will participate in the 2020 ICR Conference on Monday, January 13, 2020 at the Grande Lakes Hotel & Resort in Orlando, FL.Bart Shuldman, Chairman and Chief Executive Officer of TransAct Technologies, will host a formal presentation at 2:30 p.m. HAMDEN, Conn.–(BUSINESS

2020 40

Making Customers Happy, One Eatery at a Time

iSanté

Successful restaurateurs open new eatery that's part lounge, part NYC pizzeria and part Happy Hour Haven. The owners of Valley staples The Woodman and Jalapeño Pete’s really know how to make people happy. Their generous “Happy Hours” seem to keep customers coming back.

IT’S ONLY MY POINT OF VIEW

Culinary Cues

I always try to see things through other people’s eyes and not just my own. There are always multiple sides to every issue, and numerous factors that sway a person’s perspective one-way or the other.

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[eBook] 50 Tech Tools For Your Restaurant in 2020

Xtra Chef

The post [eBook] 50 Tech Tools For Your Restaurant in 2020 appeared first on xtraCHEF. There’s no shortage of restaurant tech tools on the market. But with so many options it’s hard to know which are worth the money. Check out our ebook to find the right tools for your restaurant. General restaurant management restaurant profits restaurant week

2020 40

STOP THE 100% TARIFF ON EUROPEAN GOODS

Culinary Cues

White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. It happens in business, it happens in education, and it happens most often in government.

WHEN A COOK IS TRULY IN THE ZONE

Culinary Cues

In the zone is a phrase commonly used to describe a musician, athlete, or even a cook who experiences an “everything going right” situation, and when the person, or persons, involved are totally focused on the task at hand– but, being fully in the zone is really so much more.

2020 159

Restaurant Customer Experience 2020: What Customers Expect

Focus POS

Approaching 2020, restaurants need to make a conscious shift toward offering future-facing operations with the ability to meet the expectations of their customers. Customers in 2020 are all about perks — 87% of survey respondents belong to fewer than 3 loyalty programs each.

Where to Stay, Dine & Be Seen During Super Bowl LIV Weekend in Miami

iSanté

Event date: February 2, 2020 (All day). This is a fun, FREE event on Saturday, February 1, 2020 from 3PM-6PM. The winners will receive a daily $50 bar tab for the remainder of 2020.

AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit

iSanté

Event date: June 2, 2020 (All day). The World Health Organization expects a considerable reduction in alcohol consumption in the coming years. AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit: North America, June 2-3, Los Angeles.

Digital Marketing Trends 2020

50 Mistakes

To help you get a head start for the new year, we’ve compiled this list of digital trends to look out for in 2020 and ongoing trends that are here to stay. Digital Marketing Trends 2020 Voice Search – Marketers can no longer ignore voice search.

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2020 Technology Trends for the Restaurant Industry

Transact

2020 is just around the corner and it’s an exciting time to be in the business! Let’s review some of the most likely trends we will see in the restaurant industry for 2020. . The post 2020 Technology Trends for the Restaurant Industry appeared first on TransAct Restaurant Solutions.

Black Natural Olives from Greece Seen as a Healthy Alternative

iSanté

Event date: February 27, 2020 - 6:30pm. The campaign launched in 2017 will run until February 2020 through a wide variety of actions – advertising, events, master-classes, in store tastings, trade shows, press relations etc.

2020 130

COOKS – THE COMFORT OF HEAT, SWEAT, AND HARD-WORK

Culinary Cues

Staring at the POS printer, waiting for those orders to start their tap dance building to a crescendo in an hour or so, clicking a pair of tongs by your side, shifting weight from one foot to the other, and beads of sweat beginning to roll down your back and collect under that scull cap that fits just a bit too tight – is this one of those moments when you begin to wonder what in the world you are doing? Physical work is stressful and gratifying at the same time. Sweat and aching muscles is uncomfortable, yet somehow a sign of work worth doing. Building beautiful, flavorful, aroma filled, satisfying dishes for people every night is a result of this hard work, this sweat, and these aching muscles. These tangible works are also a result of an intelligent approach to a process, constant reference to flavor memory, and a level of mental and physical organization that is parallel to that of an architect, a pilot, or a surgeon – this is work that is far more complex that many give it credit for. There is also the emotional part – putting it all out there for others to critique leaving the cook wondering: “what did they think?” We sweat not just due to the heat, not simply because we are physically all in, but also because cooking is draining intellectually, emotionally, and even spiritually. Being a cook is complicated. You know that those orders are coming – in just a few minutes that printer will push out that relentless sound of more orders than you think you can handle. This is the most stressful time – let’s get on with it! You remember a couple quotes that stick in your brain: “Talent is cheaper than table salt. What separates the talented individual from the successful one is a lot of hard work.”. -Stephen King. Ok, you can understand that for sure. You think that you have some talent as a cook, but you KNOW that you put in the effort and then some. You wonder: “Is there a difference between talent and hard work when you come down to it?” How many successful people do you know who work hard without talent? Maybe their talent is knowing what they don’t know and finding ways to get things done anyway. Anyway – soon enough those orders will fill that space in your brain that is wandering right now. Then there was that other quote: “It’s not so much whether you win or lose, it’s how you play the game.”. -Grantland Rice. Right….try telling that to the chef or the owner. You are part of a line team – there is no room for failure. If you fail, so will the rest of the team. One mistake can lead to chaos on a busy night. This is not the place or the time to learn from your mistakes – NO MISTAKES, NO MISTAKES! “Damn – let’s get these orders in before I start to over-think everything.”. Maybe, just maybe, this sweat and these aching muscles, maybe the nervous energy that is obvious from my dance of anticipation, maybe all of this is fuel for the job ahead. Stay calm, stay calm. I sure hope that my mise en place is tight enough. Did I mince enough shallots, clarify enough butter, flatten enough chicken breasts, and peel enough shrimp? Let me check those scallops again – did I clean them properly? Where are my backups on vegetables, extra bottles of white wine for deglazing? What is the temp on those sauces in the bain-marie? Let me draw my knives over that wet stone one more time – can’t afford a dull knife. You look to the expeditor and tell him to grab you a few more side towels – can never have too many. The sweat is starting to pool up on your back, feet are hurting from inactivity, and hands are cramping up from nerves. Come on with the orders already! You stack and restack plates, move your pan handles a few degrees to the right, and fold and refold those side towels. You drop your tongs – CRAP! Run over to the pot sink and wash them quick. Grab another pair as a back-up. You grab another energy drink and kick it back like it was that after shift first beer. You look to your right and look to your left. Acknowledge the rest of the team and share a few fist bumps. It is coming – you can feel it. Then, the sound you were all waiting for – the printer spits out that first early-bird deuce. Both items for the grill – nothing for you – damn. A few seconds later – a four top – all yours. Here we go. You grab four pans and slide them onto burners – make sure the pans are hot first. Two orders of Diver Scallops, a Chicken Piccata, and Tournedoes Rossini mid-rare. An ounce of clarified butter for the chicken (dredge it in flour and give it some great caramelization – keep the pan moving), a touch in the pans for the scallops (sear them on one side and pull away from the heat for finishing later), and a little more heat in the pan for the tournedoes (this item will be done last minute). The expeditor had called the table as an order fire (no appetizers – ready to rock) – but you know that it is best to wait to finish until the server is standing on the other side of the pass. Two minutes is all it will take to finish this four top. Pull the caramelized chicken breast and put it aside, add sliced mushrooms to the pan and a touch more butter. Caramelize the shrooms and deglaze with white wine, and fresh lemon. Sweat is pouring freely down your back now. Two more orders just came in – a few items from your station that can wait until this four top is gone. The server appears and the expeditor calls out – pick up on that four top. “Yes chef”! Chicken back in the pan – the flour from the dredged chicken blends with the white wine and lemon and the sauce comes together. A few capers and chopped parsley and this dish is ready to go. The scallops return to a fresh hot pan to finish the sear, hit the pan with a touch of wine, salt and pepper and done. While you and the middleman plate up the first three dishes – the tournedoes hit the very hot pan for a sear along with two slices of foie gras. Flip all items quickly – cooking only takes a minute. Deglaze the beef with Madeira and demi-glace and assemble the dish on toast medallions – top with some truffle shavings and off it goes to the pass. Four top complete. Move on to the next order. You wipe your brow, take a drink of water and start with fresh pans. The orders keep coming. Now the expeditor is in control of your world. He tells you what to start, what to finish, and what to plate. Every few moments you ask for an “all day” (a review of what should be working on your station), and back to it. No time to chat with others – an occasional look or nod is enough of a signal. Plates are flying now – you turn to plate up an item and the dish is there ready with accompaniments. Only one re-fire so far (you hate that, but try to push it out of your mind). For the next three hours – this is the frantic pace of the line. Those 180 minutes go by in a flash. You stay on top of your station cleanliness and are relieved to see that your mise en place is holding up. A few little finger burns from hot pan-handles, nothing you can’t work through, and one dropped item to replace – not bad. You haven’t screwed up any orders or messed up your teammates thus far. You are now working like a well-oiled machine. Your brain works through processes, your palate is fine tuned, and there is real economy of motion in the steps that you take. When 9 p.m. rolls around – the board is almost clear. Just a couple deuces to finish up and that inevitable table that arrives 15 minutes before closing, but you breathe out knowing that you made it through another night. By 10:30, it’s all over. You breakdown your station, scrub your area, chill sauces, label and date items, make out your prep list for tomorrow and a friendly note to the morning prep cook. The sous chef points his finger and gives you a “thumbs up”. The mental and emotional stress is over – the physical pains will take a few hours to come to the surface, but you know they are there. Hey, it’s good pain – an honest days work. The heat, sweat, and hard effort feel OK. This is what you do, and this is how it is suppose to feel. Tomorrow is another day. PLAN BETTER – TRAIN HARDER. WORK HARD, SWEAT A LOT, AND SMILE WHEN IT IS OVER. Harvest America Ventures, LLC. Restaurant Consulting. www.harvestamericacues.com BLOG. Uncategorized chef cook's stress cooks culinary heat of the kitchen kitchen line cooks restaurants

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