Restaurant Clicks

DECEMBER 15, 2021

A beautiful and scenic city, Colorado Springs – also referred to as Little London – provides an exquisite backdrop to any vacation or local activity. Surrounded by nature and various wildlife, the city is a place many choose to go back to time and time again. However, the menu doesn’t remain the same every day.

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Restaurant Clicks

DECEMBER 11, 2021

It has a large Polish-American community and is sometimes referred to as Little Poland. It houses incredible art studios and galleries in converted warehouses along the river, as well as a variety of unique restaurants, spots to enjoy live music, and parks. Let’s explore the best bars in Greenpoint, Brooklyn. Best Bars in Greenpoint.

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Restaurant Clicks

DECEMBER 16, 2021

But when it starts to get out of hand, you might need to consider cutting back a bit. Word to the wise, often, when you see the phrase creme or blended creme on the Starbucks menu, you get a beverage without coffee included. Many of the frappuccinos offered on the menu can be done in this way. Blended Strawberry Lemonade.

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Beverage Seasonal Menu Customer Experience Back of House 111

Goliath Consulting

OCTOBER 19, 2020

Meanwhile, Chipotle is testing out new restaurant designs, and now have more than a 100 “Chipotlanes,” drive-thru stores where customers can pick up their digital orders (4). This flexibility will key as the cold season approaches (6). This is now the new norm, and we know that some of these changes are here to stay.

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2021 Point of Sale Food Safety Kitchen Safety 135

SpotOn

FEBRUARY 13, 2024

Any seasoned restaurant owner knows a great team is crucial to smooth operations and outstanding guest experiences. While there’s always a learning curve when you start a new job, having a clear reference point can help shorten the onboarding period and help new employees hit the ground running.

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Employee Relations Restaurant Law Hiring Food Safety 52

Restaurant Clicks

DECEMBER 6, 2021

With a lot of diversity to suit the interests of many, it’s hard to get bored when you take a trip to San Jose. You can also take a trip to the Municipal Rose Garden to see the gorgeous assortment of Rosewood trees. Some places on the list are more upscale, while others are laid back. Best Brunch in San Jose.

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Restaurant Clicks

NOVEMBER 8, 2021

Nashville’s wealth of museums and historical landmarks like Andrew Jackson’s plantation or the Parthenon replica are also nationally renowned, not to mention Nashville’s wonderful city parks and the famous Broadway district to enjoy a lively night out. Read on to find out where to get the best pizza in Nashville.

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Brewery Online Ordering Back of House Fine Dining 117

Touch Bistro

AUGUST 11, 2021

When your business is located in an affected region, the federal minimum wage takes a back seat to the state or city rate. In the U.S., the current federal minimum hourly wage is $7.25, and has remained unchanged since 2009. But hourly wages in cities and states continue to rise. Minimum Wage Rates for 2021 by State. Georgia: $7.25/hour

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2021 Restaurant Law 2022 Seasonal Menu 98

BNG Point of Sale

SEPTEMBER 7, 2021

CoGS is how much it costs you to produce a menu item. The cost of goods sold is also referred to as the “cost of sales.” Cost of goods sold (CoGS) includes all the costs and expenses related to the making of the menu item. Direct labor costs, like the back of the house (kitchen) staff. . Cost of raw materials. .

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Point of Sale Inventory Food Supply Seasonal Menu 52

ChefMod

OCTOBER 20, 2021

With the government banning in-house dining, savvy eateries quickly pivoted their operations. A quick swipe is all it takes to estimate how much product you’ll need for the coming month. Unrestricted access to past data lets you account for seasonality, monthly trends, and other crucial factors.

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Catering 2022 Pricing Food Supply 52

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

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BNG Point of Sale

JULY 16, 2021

A high turnover rate means people come back often enough because they like your menu selection so there is less urgency associated with their visit which results in longer stay times for guests and increased spending per customer. These important business models are what profitable restaurants don’t take lightly.

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Point of Sale Seasonal Menu Cash Management Fine Dining 52

Modern Restaurant Management

JULY 20, 2021

restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group. How is the US On Premise shaping up as it continues its journey back from COVID-19 disruption? foodservice industry.

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2021 Guest Recovery Online Ordering Point of Sale 189

EATER

JULY 15, 2022

But as reckonings within the restaurant industry have peeled back some of the long-standing reverence for chefs, the rebooted Iron Chef: Quest for an Iron Legend , which premiered on Netflix, raises the question of why we should still care about elevating chefs into this level of admiration.

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Back of House Seasonal Menu 2004 Influencer 104

Touch Bistro

MAY 10, 2021

Post-Consumer Waste: This includes all food that gets thrown out after it reaches your customers, and is by far the larger category of restaurant food waste. Determining how much of your food waste falls into these two buckets can help you identify exactly what is getting thrown out and why. Different Types of Restaurant Food Waste.

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Waste Food Compost Tip Distribution 59

Restaurant Clicks

SEPTEMBER 3, 2021

There is a sweet and savory crepe menu and the option to customize a crepe by choosing your favorite ingredients. They also serve Challah French toast, paninis, and salads along with a full espresso menu, ice cream, milkshakes, smoothies, and a selection of teas. Their menu features classic American brunch items with a modern twist.

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Café Online Ordering Seasonal Menu Point of Sale 78

EATER

DECEMBER 6, 2022

This is the year that a bakery — not a bakery-plus-restaurant, not a bakery with a savory menu too, just a damn good bakery — can feel revolutionary, even when sticking to the classics. In 2022, by far the most normal-feeling year in, well, years, chefs and restaurateurs have been chasing passions and opening dream projects.

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2022 Fine Dining Dine-in Food Truck 98

Restaurant365

DECEMBER 1, 2021

Sweet Lou’s , a northern Idaho favorite known as “a family place,” has two locations — Sweet Lou’s Restaurant and Bar in Ponderay and Sweet Lou’s Restaurant and Tap House in downtown Coeur d’Alene. COMPANY OVERVIEW. concepts for over 30 years. BUSINESS SITUATION.

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Hiring Demo Communication Back of House 78

EATER

JANUARY 5, 2022

At the Food on Demand conference in Las Vegas, the food service industry laid out its vision for a future in which customers never have to wait. In the windowless beige back rooms, a hundred men (it was vastly men) championed their data collection and organization apps. Why should you ever have to leave the house?

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Food Mobile Ordering Online Ordering Food Order 144

Restaurant365

MARCH 12, 2021

Sweet Lou’s , a northern Idaho favorite known as “a family place,” has two locations — Sweet Lou’s Restaurant and Bar in Ponderay and Sweet Lou’s Restaurant and Tap House in downtown Coeur d’Alene. However, “if a manager decided to deactivate somebody, I can actually reference back to that,” he added.

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Hiring Demo Communication Back of House 78

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

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Food Truck Customer Service Customer Experience Dietary Restrictions 126

Margin Edge

JULY 10, 2019

Yet that is how much of a chef or restaurateur’s time is spent: manually entering invoices, taking inventory counts with paper and a clipboard or reviewing sales results from a point-of-sale system and trying to reconcile them with the purchasing and food cost data kept separately on spreadsheets.

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Management Management Point of Sale 2019 49

Modern Restaurant Management

OCTOBER 23, 2019

The Green Kitchen – serving nutrient-dense menu options with fresh and flavorful ingredients. We are thrilled to see The Local Culinary concept taking off and in addition to Boca Raton and Aventura, have many other new locations on our radar.” Local Culinary Expanding.

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Point of Sale Customer Experience Customer Service Front of House 77

7 Shifts

MARCH 16, 2022

In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. You can personalize your interactions even further by taking the time to learn a few key details about each of your staff members (e.g.,

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Front of House Back of House Communication Customer Service 370

Culinary Cues

MAY 16, 2022

But when this occurrence takes place with a team, the results can be magical. She had to handle eight different menu items on those cherry red flat tops and high BTU burners and called out orders to each station on slower nights. As a cook or chef there are many days that go well and a few that challenge the best.

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Café Front of House Point of Sale Back of House 350

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. That's why restaurateurs rely on restaurant operations. Table of Contents. What does it mean?

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Modern Restaurant Management

DECEMBER 12, 2019

"The five existing cafes we have in Colorado have quickly become fan favorites, and the active communities here have continued to gravitate towards our better-for-you menu items. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. More Tropical in Colorado.

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Franchise Franchising Loyalty Program Book 110

7 Shifts

OCTOBER 10, 2019

October has arrived, the leaves are falling, and spooky season has officially begun. With over 20% of restaurant staff reporting that Halloween is the busiest holiday at their restaurant, you shouldn’t shrug off the spooky season. Halloween Specials and Menu Ideas for Restaurants and Bars ????? fake, or real!)

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Specials Bar Seasonal Menu Events 231

7 Shifts

SEPTEMBER 19, 2019

Problem 2: Compliance Issues Scheduling to balance overtime, time off, and availability is hard enough—but when you throw labor laws into the mix, many managers can fail to comply due to not fully understanding the laws or simply not having the time to figure them out. Here's a breakdown of the major restaurant manager responsibilities.

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Management Management 2019 Employee Relations 284

EATER

MAY 9, 2023

Since a restaurant’s business model relies on food and drink primarily, it functions like a venue with in-house catering. Since a restaurant’s business model relies on food and drink primarily, it functions like a venue with in-house catering. That dish you crave so badly? Finally, all your loved ones will understand why.

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Back of House Events Front of House Beverage 87

Apicbase

JUNE 16, 2023

To help you out, we’ve put together this comprehensive guide on restaurant metrics. Example Take Fabio Haebel , founder of the popular dark kitchen network Circus in Hamburg. So grab a coffee, sit back, and let’s dive in and explore the world of restaurant metrics. Why Are Metrics Important?

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Point of Sale Inventory Waste Employee Relations 52

Restaurant Clicks

DECEMBER 4, 2021

Simply refer to this guide! Check out my list of the best tacos in Phoenix below! The fun and trendy restaurant accomplishes this by providing diverse menu options prepared with only the freshest, locally-sourced ingredients. The taqueria’s wide variety of menu items can make ordering overwhelming. Order Online.

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Online Ordering Back of House Front of House Food Order 109

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.)

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Fine Dining 2012 Reference Social Media 101

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . Takeout For Good. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19.

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Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176

Modern Restaurant Management

AUGUST 19, 2020

" Take a listen here to learn about Scott Patterson's entrepreneurial venture into the world of coffee and reach out to Castiglia with any topic or guest suggestions at bcastiglia@modernrestaurantmanagement.com. . "We The Main Course. Restaurant of the Future Panel. 20 at 4 p.m. Brands Inc. for approximately $25 million.

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Kitchen Safety Loyalty Program Delivery Customer Service 206

Modern Restaurant Management

AUGUST 25, 2021

” Differentiating itself in the popular Mexican quick-service segment, Taco John’s prides itself on a unique menu that features delicious, quality-made food. Brecht started working at Jeremiah’s right out of high school as a part-time employee. Taco John’s International Inc. Jeremiah's Marks Milestone.

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Franchise Franchising Customer Experience Point of Sale 167

Restaurant365

APRIL 16, 2021

After many months of on-again, off-again indoor dining restrictions, outdoor dining capacity limits, and relying on delivery/take out only, a brighter future is on the horizon. It’s time to focus on getting back to pre-COVID profit margins. Restaurant owners and operators have faced enormous challenges over the last year.

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Loyalty Program Point of Sale Guest Recovery Seasonal Menu 88