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BRING BACK THE 20 SEAT BISTRO

Culinary Cues

There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. The food was, of course excellent, but more importantly reflective of the region and its history and the experiences of the chef.

Seating 474
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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. In this article: What strategies do you use to motivate and engage your restaurant employees? Hiring the right people can make or break your business.

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How to apply for the Restaurant Revitalization Fund grants

7 Shifts

Set your alarms and make sure you're ready, as it's expected that the demand will outweigh the supply of funds. Any establishment that serves food or beverages to guests is eligible. Food trucks, carts, or stands. Outdoor seating construction. Personal protective equipment (PPE) and cleaning supplies.

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Second Wave of Restaurant Chain Bankruptcy Filings Could Offer New Opportunities  

Modern Restaurant Management

Anyone who has worked the back of the house at a popular restaurant knows how chaotic the kitchen can feel during a restaurant “rush” hour—knives, spoons, and spatulas being swung around, glassware flying, line cooks and sous chefs furiously plating food and sending it out.

Retail 443
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The Best Restaurant Technology Of 2025

ChowNow

Do you lose money due to food waste? It is the central nervous system of your restaurants operations, and most of the tools we cover in this article will need to integrate with your POS (point-of-sale) system. When integrated with a POS system, they provide accurate food cost calculations, helping operators price menu items correctly.

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Restaurant Menu Pricing: How to Set Prices That Boost Profits And Keep Customers

ChowNow

Somewhere in between is the number that makes sense for your food costs, your market, and your restaurants unique position. Food Costs: How to calculate the cost of each dish Lets start with the basics: how much does it actually cost you to make each item on your menu? You dont know their food costs, rent, or labor volume.

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THE GREATEST THREAT TO AMERICAN RESTAURANTS

Culinary Cues

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on for size. Jimmy Buffet (musician).