Modern Restaurant Management
FEBRUARY 21, 2024
A new study challenging the long-standing mantra “the customer is always right" determined that to better support employee mental health, restaurant operators should have clear policies stating that customers' uncivil behavior will not be tolerated. “For decades, a customer could be uncivil, angry, yelling or just plain wrong, and employees were expected to deal with it because it was just part of the business.
EATER
FEBRUARY 21, 2024
Sweden’s candy culture is vast, with Saturdays designated for lördagsgodis, or “Saturday sweets.” | Getty Images/Johner RF Thanks to newfound TikTok popularity, candy sellers are finding themselves swamped with online orders and long lines Around 10 p.m. on a recent Friday night, the line at BonBon in Manhattan’s Lower East Side was out the door. This isn’t an uncommon sight in the neighborhood — the queue for Double Chicken Please was visible across the street — but BonBon isn’t an acclaimed co
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Restaurant Business
FEBRUARY 21, 2024
The Bottom Line: But where that action should take place is the question. Many operators believe the brand should be a testing ground for McDonald's own beverage program.
The Rail
FEBRUARY 21, 2024
By Indiana Lee, Contributor It’s clear that upselling can increase revenue for your restaurant. However, upselling can seem difficult to do without sounding pushy and running the risk of alienating customers. This means you need to figure out how to give customers more of what they want without sacrificing quality or integrity. Luckily, there are some tricks that successful restaurateurs employ to increase customer satisfaction and boost sales.
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Restaurant Business
FEBRUARY 21, 2024
Known for concepts like Carbone, The Grill and Dirty French, the multi-concept operator will bring dining options to both existing and new properties under development.
Open for Business
FEBRUARY 21, 2024
While traditionally associated with fine dining, the prix fixe (pronounced “pre-feks”) menu has transcended its high-end roots, becoming a popular culinary trend. When curated with care and promoted effectively, this menu is a powerful tool for any restaurant, capable of making a memorable impression and drawing eager guests through the door. In this comprehensive guide, we’ll dig into the ins and outs of a prix fixe menu—what defines one, how to create one that works, the benefits for res
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
EATER
FEBRUARY 21, 2024
6 cocktail recipes offering a modern take on 1970s disco drinks, from the Godfather to the Rusty Nail to the Chartreuse drink, Swampwater.
Restaurant Business
FEBRUARY 21, 2024
Marketing Bites: The burger giant becomes WcDonald’s on Monday, with a limited-time spicy WcNugget sauce. Plus, Zoup! has a new name but the exclamation point isn’t going away.
EATER
FEBRUARY 21, 2024
The man behind Tony Delivers hopes to jumpstart the "empathy economy"
SpotOn
FEBRUARY 21, 2024
Guests will enter a restaurant with certain expectations towards the food, service, and overall dining experience. At a fine dining restaurant, they anticipate a waitlist, fancy printed menus, and food served with professional table service. A quick service or casual restaurant will have open seating, a soda fountain, and maybe an area designated for online order pickups.
Advertiser: Paycor
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Restaurant Business
FEBRUARY 21, 2024
A Deeper Dive: The National Restaurant Association’s Hudson Riehle joins the podcast to discuss the group’s annual State of the Industry Report.
Crunchtime
FEBRUARY 21, 2024
For almost three decades, Crunchtime has helped restaurant brands of all sizes reach major milestones to grow and succeed. Seeing our customers thrive drives us to do what we do every day.
Restaurant Business
FEBRUARY 21, 2024
The accusations, leveled in Chicago and Philadelphia, are part of a wave of stepped-up union activity in recent weeks.
Restaurant Business
FEBRUARY 21, 2024
SPARKD’ Energy by Dunkin’ leads off a spring menu collection, which also includes a churro donut and breakfast empanada.
Advertiser: Paycor
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Restaurant Business
FEBRUARY 21, 2024
The chicken wing chain’s system sales soared 27% last year as customers flocked to its restaurants for sandwiches and wings. But its stock price declined.
Restaurant Business
FEBRUARY 21, 2024
The startup uses robots and tunnels to move food from kitchen to car. It believes it can one day connect entire cities.
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