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Modern Restaurant Management
JULY 5, 2022
It has been an incredible couple of years. COVID shut down the hospitality industry from March of 2020 to mid-2021. Gradually, states let operations resume, but no matter where you are, we are all now in the same boat: no staff!
Culinary Cues
JULY 4, 2022
The symbolism of July 4 th is apparent in the arts that are rewarding to those who create and those who receive what they have to offer.
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Culinary Cues
JUNE 29, 2022
For me, some of the most important tools for life were gained in the kitchen. They were gained when I had to wake up at 4:00 a.m. to be in the kitchen by 5:00. They were gained when I worked on my feet for a ten- or twelve-hour shift.
7 Shifts
JUNE 29, 2022
Some of the biggest restaurant businesses on the planet are franchises. They employ thousands of people and have served billions, and with so many people affected, it's understandable why there are franchise-specific laws and regulations in place.
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Discover why great customer experience is your restaurant's ultimate ROI. Download this free guide to learn how customer experience drives repeat business and profits, and how employee satisfaction affects customer satisfaction.
Sculpture Hospitality
JUNE 28, 2022
Nobody ever said managing a bar inventory is easy. It requires consistent inventory counts, calculations that give you insights into overall business performance, your team to record data accurately and a range of back-end processes. Bar Inventory
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Perfect Daily Grind
JULY 1, 2022
Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 27 Jun. Specialty Coffee Association announces winners of several 2022 World Coffee Championships.
The Eat Restaurant
JUNE 29, 2022
Our latest case study takes a look at the Baron , Beirut located in Lebanon - best known for being Mediterranean influenced, European executed and entirely Beirut. The restaurant, above all else, aims to be creative and provide a welcoming place for guests to eat. Case Studies
EATER
JULY 1, 2022
Kate Green/Getty Images. Alongside gifts of Ikea furniture and outgrown toddler clothes, some groups are becoming de facto food distribution networks This story was originally published on Civil Eats.
Perfect Daily Grind
JUNE 29, 2022
There’s no doubt that a sudden rush of customers is a familiar prospect for many baristas and café owners. For some, this can happen on a weekly or monthly basis; for others, it is a daily occurrence.
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Can investing in customer experience earn your restaurant higher revenue and repeat business? Test your know-how with HungerRush's quick, five-question quiz.
Ken Burgin
JULY 3, 2022
Every cafe owner likes the idea of building ‘community support’ and having loyal local customers, but how do you make this happen? Ken Burgin interviewed Mike Matich from Crooked Spire Cafe in Perth, about how he’s built strong local support in his area. What makes it a place that appeals to everyone in the community, from street people to tradies, families and office workers – including the local Member of Parliament?
MBB Hospitality
JUNE 30, 2022
Have you started a business and wondered which marketing techniques would work best for you? There are many types of marketing, but not all marketing is created equally. Some marketing techniques don’t work as well because they are not keeping up with modern times.
Gourmet Marketing
JULY 1, 2022
Cyber threats for hotels are an escalating problem that pushes hoteliers to improve their cyber resiliency. Hotel Management Hotel Branding
Modern Restaurant Management
JUNE 29, 2022
With close to two-thirds (63 percent) of Americans now ordering takeout at least once a month , and most of this group ordering online, restaurants are looking for unique ways to win guests through digital channels.
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Get our free, must-read guide to optimizing your restaurant's online ordering capabilities to maximize revenue.
Perfect Daily Grind
JULY 3, 2022
Kenya is Africa’s fifth-largest coffee producer and is renowned for its high-quality arabica production. This is thanks to the country’s high altitudes and rich soils, as well as the hard work of an estimated 800,000 Kenyan coffee farmers.
Future Food
JUNE 28, 2022
There are many questions around does the food service industry needs to revert to the old-life, pre-covid, or is this a chance, a unique chance, to do something new when it comes to how best-practice food and hospitality operators partner with developers and organisations of all types.
EATER
JUNE 29, 2022
Welcome to Eater’s fast-food fried chicken bracket It is not March, but the bracket formula transcends seasons and disciplines. We found the formula extremely helpful for declaring the best bowl food in 2020’s Bowl Bowl.
Foodable
JUNE 28, 2022
Listen to "Technology Is the Key to Survival | Season 7, Vol. 8: Slim Chickens Restaurants" on Spreaker.
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A smarter POS system can help you drive revenue and increase profits—and that's just the tip of the iceberg. Download this free eBook to find out more.
Modern Restaurant Management
JUNE 30, 2022
Across every business, it has become imperative to incorporate technology into operations. Within the F&B sector, the pandemic has spurred the rise in online deliveries, prompting restaurants to upgrade their legacy systems, as a means of meeting customer demands.
Perfect Daily Grind
JULY 4, 2022
Cold brew has quickly become one of the most popular ways to drink coffee. Today, you can find it in most supermarkets, and it is easy enough to make at home without investing in expensive brewing equipment.
Sante
JUNE 30, 2022
Pairing wines with cheese need not be complicated. While there are few considerations to follow, there is also flexibility. Santé Continue Reading. CHEESE COURSE Food The Connected Table at Sante Magazine This Month Vol. 26 No.
EATER
JUNE 29, 2022
The plexiglass-shielded counter at Crown Fried Chicken in Newburgh. Mike Diago. For decades, the corner halal fried chicken shop has been a staple of New York neighborhoods, and an important economic foothold for their Afghan owners It’s around 5 p.m.
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With the lessons in this eBook, your pizzeria can reach its full potential and create a path for long-term continued growth.
The Restaurant Times
JULY 3, 2022
Vanshika Wadhwa is a young restaurant entrepreneur and a force behind the upcoming brand – Fio Pop. A design enthusiast by heart, Vanshika has jumped into the family business to take the legacy forward. . In Conversation with Vanshika Wadhwa, Co-founder, and Partner at Fio Restaurants.
Evergreen
JUNE 30, 2022
In today’s competitive landscape, you must be unique to draw in new customers and cultivate brand loyalty. With so many bars and restaurants out there and new ones popping up on a regular basis, there’s an opportunity to […].
Foodable
JULY 5, 2022
Listen to "Data, Insights and Technology | Season 7, Vol. 9: The Buyers Edge Platform" on Spreaker.
Sante
JUNE 30, 2022
One of the Summer traditions I cherish when traveling in Provence – and there are many – is the afternoon Continue Reading. Craft Spirits Spotlight Creative Cocktails Distillations The Connected Table at Sante Magazine The Ransom Report This Month Vol. 26 No.
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Save yourself time and money – ditch the niche.
EATER
JUNE 29, 2022
Your double-dredged, battered, spiced, crispy-fried guide to America’s favorite food What does it take for a dish or a food to be considered “American.” Is there something inherent in the seasonings, the ingredients, or the presentation that makes it ours?
The Food Corridor
JUNE 30, 2022
Think you’re ready to start welcoming shared kitchen clients? Here, we’ll cover 3 rental documents that your kitchen needs before you begin the client onboarding process. This information comes straight from the Shared Kitchen Toolkit. Rental Documents.
The Restaurant Times
JUNE 28, 2022
La previsión del menú del restaurante es una parte esencial de la estrategia de operaciones de su restaurante a la que debe dar la debida importancia. Le ayuda a analizar la demanda de sus clientes y, posteriormente, a planificar su menú en función de estas demandas.
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