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Guest Blog: It’s Time to Bring Your Alcohol Management into the 21st Century

Restaurant365

How technology helps your alcohol category. The post Guest Blog: It’s Time to Bring Your Alcohol Management into the 21st Century appeared first on Restaurant365. But can you be sure the information they enter is free from error or entered in a timely manner? Imagine what your teams could do with that kind of time.

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Our Top 5 Blog Posts of 2018

Indoor Media

What content has performed best for your blog? For us, content targeted toward our top categories of business has shown the best results. Since our blog is fairly new (started in the fall of 2017) we’ve been experimenting with different content topics, audiences, and writing styles. Here are our top 5 blog posts of 2018.

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Getting Through COVID-19: Financial, Physical, and Mental Health Tips for Restaurant Employees

7 Shifts

This blog is dedicated to the hundreds of thousands of restaurant workers struggling in the “new normal” with COVID-19—a collection of strategies, resources, and tips to help you survive and thrive. You can find a full list of financial relief programs at our blog: COVID-19 Restaurant Relief Programs.

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IN THE KITCHEN – ROOM FOR EVERY LEVEL OF COMMITMENT

Culinary Cues

His point was that being a chef falls in the same category – if that is what you want then “all in” is the choice you need to make. So here is the fascinating thing about the industry of food: there is plenty of room for each one of these categories and most businesses will welcome each with open arms.

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RE-THINKING THE NEIGHBORHOOD RESTAURANT

Culinary Cues

fell in the category of “fine dining”. of those independent restaurants fall into this category; yet this is the segment that receives most of the media attention, the segment that so many young cooks gravitate toward, and where much of the greatest investment took place. www.harvestamericacues.com BLOG. Remember only 1.4%

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THE LINE IN THE SAND WITH RESTAURANT PRICING

Culinary Cues

How do we continue to market wines at $20 a glass or cocktails in the same price category? www.harvestamericacues.com BLOG. How do the rest of us explain the menu with $25 appetizers, $60 entrees, and $20 desserts? How often are guests seen leaving the restaurant gripping their wallets and shaking their heads? How will you approach it?

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CHEFS – MENUS FOR 2021 AND BEYOND

Culinary Cues

Make sure that everything is focused on hitting your essential categories so that most guests can find something they like. www.harvestamericacues.com BLOG. Instead of eight appetizers – look to three or four. Rather than a dozen or so entrée choices – rely on six or even less. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

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