Notch

MAY 7, 2019

You need to develop an atmosphere that keeps guests coming back for one more pint. If you’re considering a specialty bar like a microbrewery or winebar, costs could run between $25,000 to $100,000 since it’s cheaper and easier to secure beer and wine licenses than permits for hard liquor. Can you even afford to open a bar?

Bar 64

Bar License Back of House Hiring 64

Notch

MAY 7, 2019

You need to develop an atmosphere that keeps guests coming back for one more pint. If you’re considering a specialty bar like a microbrewery or winebar, costs could run between $25,000 to $100,000 since it’s cheaper and easier to secure beer and wine licenses than permits for hard liquor. Can you even afford to open a bar?

Bar 52

Bar License Back of House Hiring 52

Touch Bistro

APRIL 18, 2021

As summer approaches, reopening your restaurant patio for outdoor dining can be the perfect way to start welcoming diners back and begin recovering lost revenue. While there are many benefits to outdoor dining , keep in mind that you’ll need a permit or license in order to operate a restaurant patio.

Outdoor 52

Outdoor Kitchen Safety Food Safety Seating 52

The Restaurant Times

JANUARY 12, 2023

The layout of a nightclub’s seating, bar, and kitchen areas can significantly affect how customers experience the space and how quickly staff can move around it while providing a service, even though patrons don’t give it much thought. Seating areas. So, what are you waiting for? Read along! What is a Nightclub Floor Plan?

Design 52

Design Front of House Entertainment Seating 52

EATER

SEPTEMBER 21, 2020

Last year, based on a series of talks with women working in Detroit’s dining scene, FoodLab published A Seat at the Table , a solutions-based guide to building a better food industry. Devita Davison, executive director of FoodLab Detroit, has long advocated for an equitable and sustainable restaurant industry. Spoiler: It always has been.

Food 145

Food Front of House Government Food Supply 145

The Food Corridor

MARCH 27, 2023

The model allows one or more virtual restaurants to operate from a delivery-optimized kitchen without the overheads of a dining room or front-of-house staff. Food delivery is nothing new, of course. But moving to a delivery- only model has been made possible recently by advances in technology and changes in consumer habits. billion by 2027.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Touch Bistro

MAY 26, 2021

Plan ahead to keep diners happy and coming back for seconds. You’ll also want to give your front-of-house staff (especially any new hires) special training in preparation for the holiday. On the third Sunday in June, families around across North America will be celebrating Father’s Day. That’s where your restaurant comes in.

Specials 97

Specials 2021 Seasonal Menu Outdoor 97

EATER

FEBRUARY 10, 2021

They walked experts through the dining room to identify high-risk elements of the operation, and they brainstormed ways to sanitize and socially distance — stocking disposable plates, doing away with self-service coffee, and restricting entry to limited, scheduled seatings. Most important, there’s always dessert.

Kitchen Safety 114

Kitchen Safety Back of House Food Safety Dine-in 114

Modern Restaurant Management

AUGUST 5, 2020

“Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 205

Food Safety Mobile Ordering Online Ordering Kitchen Safety 205

EATER

OCTOBER 2, 2020

For weeks in the spring of 1953, Helen tested electric broiler recipes, an assignment from Hildegarde Popper, food editor of House & Garden magazine, for a story called “Everyday Broils.” But before his death in 1985, well before the existence of the foundation and the awards, Beard was a culinary icon. Monica Burton. Monica Burton.

Back of House 101

Back of House Outdoor Magazine Hotels 101

Touch Bistro

JULY 26, 2021

Hang up signs about your specials around the restaurant, place posters on the backs of bathroom doors, and create and distribute coupons to patrons with their checks leading up to Labor Day. Check with your POS provider for software upgrades and ensure that you have enough licenses and hardware to handle an influx of guests.

Specials 99

Specials 2021 Seasonal Menu Email Marketing 99

EATER

AUGUST 21, 2020

It had been pushed back 15 minutes — a potentially ominous sign. But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers. The tone of the room shifted.

White Paper 145

White Paper Social Media Magazine Back of House 145

Lavu

MARCH 11, 2020

The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Some of the practices that used to be acceptable a few years ago are no longer the norm. . You may also be unsure where to start.

Management 78

Management Management Cash Management Mobile Ordering 78

Modern Restaurant Management

DECEMBER 3, 2020

” The company already signed nine franchise licenses with three new franchisees. “I discovered PJ’s Coffee back in 2002, and have been hooked ever since,” said Wright. PJ's Hopes to Open 187 Locations Throughout Florida in Next 10 Years.

Franchise 141

Franchise Franchising Catering Online Ordering 141

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

Food 164

Food Tip Distribution Guest Recovery Food Safety 164

EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. This version was dyed with squid ink.)

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

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Franchise Franchising Fast Casual Leadership 113