Traveling Restaurant and Hospitality Managers? Don’t Discount It Just Yet!

Gecko Hospitality

We would like you to stretch your imagination for a moment and consider the concept of traveling managers: hiring professional hospitality managers who travel to your restaurants or hotels to provide their leadership and skill. Why Traveling Managers?

Contrary to What You’ve Heard, Toll House Didn’t Invent the Chocolate Chip Cookie

EATER

Then there’s what she’s most known for, the “invention” of the chocolate chip cookie, which is often described as a (very lucky) accident. But the true story of America’s favorite cookie — and Wakefield’s role in it — is much more complicated. Charlotte Lake /Shutterstock.

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Food, It Turns Out, Has Little to Do With Why I Love to Travel 

EATER

It’s the people that make a place — but these days, human interaction is hard to come by I used to love to travel. Let me be clear: I absolutely would not and do not recommend frivolous travel. I also hopefully still had antibodies (my wife and I both had COVID-19 way back in March).

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Just Cook From the Back of the Box 

EATER

Back-of-the-box recipes were once the stuff of family lore, and they can still be a source of inspiration now Not too long ago, I stood helpless in the doorway to my pantry, staring at my dwindling stores. The recipes on pantry food packages aren’t half bad.

How Ani Ramen Gave Back During COVD-19 (#BeAwesomeFeedSomebody)

7 Shifts

Ani Ramen is a boutique ramen house with five locations in New Jersey. Ani Ramen strives to be part of the family community by offering a place to share high-quality meals and experiences with ramen. We take care of people. It’s the best of both worlds.

10 Inspirational Hospitality Industry Stories During COVID-19

Social Hospitality

Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. Hotel Trundle Shares Stories of Happiness. They use this hashtag to share stories of happiness on Instagram. Four Seasons New York: Housing Healthcare Pros.

OUR DAILY BREATH: HEY AMERICA – THIS IS WHY RESTAURANTS ARE IMPORTANT

Culinary Cues

Let’s take a look: [] RESTAURANTS ARE ESSENTIAL TO THE GROWTH OF SMALL TOWN AMERICA. From the days of prohibition to the opening of America through the Eisenhower initiative to build the highway infrastructure of the U.S. Nearly 70% of all restaurants in the U.S.

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The Soul of Saugus

EATER

A storied stretch of Route 1 in Massachusetts was once home to restaurants with over-the-top roadside attractions. A life like that sees a lot of repetition. For me, much of that trip played out on a strip of U.S. We have lost so many of our Route 1 icons.

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Sparkling Wines Of Germany

The Wine Knitter

The holidays are fast approaching, and nothing sets the mood like the sound of a cork being removed from sparkling wine. ” With so many styles of sparkling wine available from around the world, it can be daunting as to what wine to choose.

Up and close with JP Then, founder of Slerp

Deliverect

In this interview JP Then, the founder of Slerp , an e-commerce platform and order management system for the UK hospitality sector, shares valuable tips and tricks for the modern omni-channel restaurant that wants to optimize their online sales channels.

The Real Prize of Top Chef

EATER

When the show first started airing on Bravo way back in 2006, I was working at Gawker as something called an After Hours Editor. It was both the beginning and the peak of my career. The patron saints of tragedy, comedy, law, love, and food left the hour sated.

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Is the ‘Future of Food’ the Future We Want?

EATER

The conference room at the Bellagio hotel swelled with the horns of “Ride of the Valkyries.” We’re here to disrupt the food deliveries industry,” says Ben Thein, COO of Flytrex , an Israeli drone delivery company. Why should you ever have to leave the house?

2022 113

The Return of the American Rail Dining Car

EATER

Changes at Amtrak may revive the beloved tradition of enjoying chicken cordon bleu and Moroccan beef with chickpea salad with fellow travelers In August 2005, I rode an Amtrak overnight train from Chicago to Schenectady, New York: the Lake Shore Limited.

17 of Our Favorite Brunch Spots in Detroit

Restaurant Clicks

Detroit is the largest city in Michigan and is one of the three largest cities in the Midwest, alongside Chicago and Minneapolis. Detroit is culturally diverse and is considered by many the birthplace of the Motown music style. PJ’s Lager House.

How Ani Ramen Gave Back During COVID-19 (#BeAwesomeFeedSomebody)

7 Shifts

Ani Ramen is a boutique ramen house with five locations in New Jersey. Ani Ramen strives to be part of the family community by offering a place to share high-quality meals and experiences with ramen. We take care of people. It’s the best of both worlds.

The 17 Best Cookbooks of Fall 2021

EATER

But, the things that make fall a time to look forward to — namely a new season of art and music and books — are still there. Over the next few months, cookbook publishers are trotting out their most anticipated titles of the year. This is a book, as he puts it, “of bad food made good.

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MRM Research Roundup: End-of-September 2020 Edition

Modern Restaurant Management

This edition of MRM Research Roundup features diner expecations over the next few months, robots for QSRs, and the best cities for coffee lovers, vegans and vegetarians. Only about seven percent of respondents said they anticipate rarely or never eating out. With a population of 5.7

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A Different Kind of Room Service

EATER

With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel.

Everything to Know about Restaurant Point of Sale Software

Focus POS

Restaurant Point of Sale Software. What is restaurant point of sale (POS) software? It’s a system that takes the place of a traditional cash register and provides much more than basic transaction functionality. Restaurant point of sale software empowers businesses to control labor costs, manage inventory, and have deeper visibility into business operations. Benefits of Restaurant Point of Sale Software. How to Choose a Restaurant Point of Sale System.

The Exhausting Work of Staycationing

EATER

When leaving the house is impossible, cocktails, caftans, and karaoke are all the vacation you need. Carmen Maria Machado is the author of the bestselling memoir In the Dream House and the short-story collection Her Body and Other Parties , which was a finalist for the National Book Award.

Food Consulting and the re-imagination of industrial space. (Copy)

Future Food

Food consulting and the re-imagination of industrial space. In response, hospitality operators and food consultants have had to reimagine the possibilities of industrial space and unconventional hospitality locales, asking ourselves the question: ‘what is entertainment?’

Food Consulting and the re-imagination of industrial space.

Future Food

Food consulting and the re-imagination of industrial space. In response, hospitality operators and food consultants have had to reimagine the possibilities of industrial space and unconventional hospitality locales, asking ourselves the question: ‘what is entertainment?’

Great Service in an Era of Labour Costs and Technology

Future Food

Great Service in an Era of Labour Costs & Technology. Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.” It’s a place of joy.”

MRM Research Roundup: End-of-July 2020 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the state of flavor, COVID-19 restaurant operations, public acceptance of delivery charges, the best of the best and the most allergy-friendly restaurant chains. Best of the Best.

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The 17 Best Cookbooks of Spring 2021 

EATER

It seems safe to surmise that soon, Zoom parties will be swept aside for the real thing, and the slog of putting together yet another home-cooked meal will be broken by long-awaited dinners out. It’s almost a cliche to say cooking the food of a place will transport you there.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Alex Canter of Ordermark.

Touring the Douro Valley with the Symington Port Family

Sante

Rupert Symington enjoys sharing stories of his family’s heritage in the Douro Valley. Rupert is now laser-focused on quality of the company’s brands and innovation for the 21st century port industry. The lure of the valley’s grapes began with the Romans.

How The Snug Took Control of Labor and Evolved Their Restaurant

7 Shifts

As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry. San Francisco did this shared spaces program, like a lot of cities. Everybody wants their food at the same time of day.

The Etiquette of Dining Out Has Changed (Again). Here’s How It’s Done.

EATER

diners have been able to return to restaurants in full force after the previous year of shutdowns. From booking a reservation to actually going out and sitting down to eat, this is the New Normal of dining out, as told by Eater’s editors and writers. Lesley Suter, travel editor.

The Unique Challenge of Reopening a Massive Restaurant Space

EATER

George Chen, owner of 30,000-square-foot China Live, visits Eater’s Digest Like many restaurant operators, George Chen faced one obstacle after another this year trying to keep his business afloat. And so, on multiple floors we have this monster of a place. A lot of restaurants closed.

How I Found Empowerment in the History of Black Veganism

EATER

The imagery of veganism propagated by the wellness industry erases the long — and often radical — history of plant-based diets in the Black diaspora I used to think of pork as a life-giving food. But four years ago, I rejected meat and dairy in favor of a plant-based diet.

Financial and Operational Implications of Moving to Restaurant Delivery/Takeout Only During COVID-19 Outbreak

Restaurant365

With the sudden elimination of dine-in options, many restaurants are either shifting to a takeout/delivery only model or implementing a delivery option for the first time. You will need to line up some new policies and systems before starting your own in-house delivery service.

MRM Research Roundup: End-of-January 2020 Super Bowl Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features an economic report from Yelp, super Super Bowl stats, delivery trends, megatrends, best cities for BBQ and top venues. YEA) report, a benchmark of local economic strength in the U.S.

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Outdoor Dining is a way of life and a way forward for Food & Beverage

Future Food

Outdoor Dining is a way of life & a way forward for Food & Beverage. Such is the deep, almost primal, desire for outside hospitality that every time a sandwich/milk bar puts out a couple of tables and chairs on the footpath right next to the parked cars, they are always being used.

The Uncertain Future of Pop-Up Restaurants

EATER

Leigh-Ann Martin chats with guests at one of her pop-up dinners. The dinner, featuring such dishes called Notes From a Black Pantry and Cart of Yams, was one of Tate’s Honeysuckle pop-ups, which explore and pay homage to the black experience through food and art.

The Toxicity of Restaurant Kitchens Is Exactly Why I Never Reported Abuses

EATER

From yelling to physical threats, bad behavior has historically been accepted as part of coming up as a cook. Then last summer, in the wake of public reckonings with abusive workplaces of all stripes, it seemed like restaurant workers found their voices.

How Rotel Became an Essential Part of Any Queso

EATER

How a canned blend of tomatoes, chiles, and spices became at million-dollar business When Erin Smith, chef and owner of Houston’s Feges BBQ, makes queso, she does it the Texas way. At the time, you couldn’t find Rotel in either of those cities. million worth of cans sold.

IHOP Flip’d and 12 Days of Giftmas

Modern Restaurant Management

This edition of MRM News Bites features NLRB, IHOP, Fourth, Ordermark, Chica’s Tacos, Thanx, Chowly and EZCater, Corner Bakery, Fountainhead Taproom and PourMyBeer and Epson America. On behalf of the board, we look forward to working closely with Clinton as Chief Executive Officer.”

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OUR DAILY BREATH: WHAT RESTAURANTS MEAN TO SOCIETY

Culinary Cues

Cooking for others is one of the oldest professions known to humanity. Cooking is one of the most admired and appreciated skill that allows the cook to express his or her history, traditions, ethnicity, and skill while engaging guests in a story. You need to take care of people.

2020 363

MRM Franchise Feed: Kitchen of the Future, Restaurant Sherpas and Dunkin’ Hirin’

Modern Restaurant Management

To shine the spotlight on the immediate opportunities that exist for all Americans to find employment at franchised restaurants of an iconic brand that holds a unique place in people’s daily lives, Dunkin’ is launching its first-ever national advertising campaign aimed at recruitment.