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Tue.Oct 12, 2021

A More Financially Stable Workforce Can Fuel Industry Recovery — Even in a Talent Crunch

Modern Restaurant Management

There’s a surge in demand for hourly workers, and restaurants nationwide are grappling with unprecedented staffing shortages. It’s even led some restaurants to temporarily shutter their doors.

Where to Get Mexican Food Around NYC

Restaurant Clicks

New York’s Mexican restaurant scene has undergone significant change in the past three decades. Formerly, Mexican dishes, if you could even find any, were typically limited to fajitas, cheese enchiladas, and other basics. Oh, how times have changed!

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5 Benefits of a Restaurant and Bar Inventory Management App

Sculpture Hospitality

In our blog, we’ve discussed in detail how using inventory management software to gain better visibility and control over your restaurant and bar inventory can significantly improve business profitability. Bar Inventory

The Ultimate Guide to Philadelphia’s Top Restaurants

Restaurant Clicks

Philadelphia, the heart and home of America’s beginnings. Among the beauty of Philly, you’ll find the Liberty Bell, Independence Hall, and many other sites of the American Revolution.

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Niche Solutions vs Comprehensive Platforms

Save yourself time and money – ditch the niche.

Harlem Restaurants You Should Check Out This Week

Restaurant Clicks

Harlem is home to world-famous culture, music, and food. From classic American soul food to wood-fired Italian dishes and much more, the tapestry of flavors found in Harlem’s restaurants is rich indeed.

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Boulder Restaurants You Need To Try This Week

Restaurant Clicks

At the base of the Rocky Mountains sits a beautiful city known for outdoor adventures, tech-savvy companies, college life, and so much more. Boulder, Colorado, boasts the perfect view of the mountains while maintaining class and sophistication throughout the city.

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Restaurant365 Marks New Phase of Growth With the Appointment of Two New Executives

Restaurant365

Will Emmons Named Chief Sales Officer and Katie Fairchild As Senior Vice President of Marketing. IRVINE, CA (October 12, 2021) – Restaurant365 , the leading all-in-one restaurant management platform, continues the path of transforming how restaurants operate by naming William (Will) Emmons as Chief Sales Officer and Katherine (Katie) Fairchild as Senior Vice President of Marketing, both reporting to Co-Founder and CEO Tony Smith.

7 Ways Restaurant POS System Manages Employees And Enhances Employee Satisfaction

The Restaurant Times

Employees constitute a significant part of your restaurant business. Without their proper functioning, you cannot run a successful restaurant. They are like the backbone of your business and they need careful management.

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Latest Government Grants for Restaurants, Cafes & Hospitality

Ken Burgin

With the ongoing pandemic, there have been regular grants and subsidies offered by the states, Commonwealth and local government. These cover subsidies for business costs and wages, tax rebates and refunds, and part funding for equipment and reducing energy costs. For successful applications, accurate and up-to-date financial information is essential, and audits are not uncommon.

3 New Restaurant Marketing Opportunities in November

Ken Burgin

With business turned upside down in the pandemic, we need every excuse for a party or promotion. There are three from the retail space that can easily be adapted for restaurants and cafes in November – just add imagination and stir! Hopefully, you have a buildup for Christmas parties, but there’s no reason not to add these three extra promotions as a booster. Singles Day Restaurant Marketing – 11 November.

Where Are the Hourly Workers? Finding Hourly Applicants in Today's Labor Market

Learn about 6 compelling insights that are contributing to the current hourly shortage, and uncover 4 actionable strategies to help you boost applicant flow up to 9x - even in today’s labor market.

Best Practice for Mask Mandates and Conflicts

Modern Restaurant Management

As new variants are spreading across the country, some states are encouraging mask-wearing again. As a business owner trying to keep your restaurant open, you might consider requiring it for your patrons. Unfortunately, not everyone is on board with wearing a mask.

Take Your Restaurant Ambiance To The Next Levels With These Tips

The Restaurant Times

Diners today don’t just want to dine in at a restaurant but want a fulfilling experience as a whole. Therefore, a restaurant’s ambiance is just as important as serving them great food; handling kitchen operations, or any other key element of working in a restaurant.

Pros And Cons Of Ghost Kitchens In A Modern US City

The Restaurant Times

Ghost kitchens, also referred to as cloud kitchens, are delivery-only restaurants that do not provide counters or dining rooms. Through the years, ghost kitchens have gradually become a permanent part of the foodservice industry. The COVID-19 pandemic has only made them more popular.

Fundy Gin

Sante

The Bay of Fundy in Nova Scotia is considered one of the seven natural wonders of North America, producing the Continue Reading. Gold Star Vol. 25 No. 10 @stillfireddistilleries coastalgin craftgin fundygin getfundywithit Gin stillfireddistilleries

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Where to Get Perfect Steak in Dallas

Restaurant Clicks

As the third-largest city in Texas population-wise, Dallas holds the honor of being a center for the cultural arts. Whether you want to visit its art museums or its performing arts centers, there’s plenty you can do while exploring the city.

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Changes in Consumer Habits: Looking Back Over the Last 12 Months of Retail

This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect, how habits are solidifying, and where to focus to drive the greatest impact.

How can Organisations Start Transitioning to Agile Hospitality?

Bizimply

Our recent report which focuses on Agile Hospitality examines the needs and how organisations can make the transition to becoming more agile. The post How can Organisations Start Transitioning to Agile Hospitality? appeared first on Bizimply

NFL locker room sandwiches lead to a debate over the perfect PB&J ratio

The Salt

A weather delay Sunday night during a football game touches off a heated debate over what makes a perfect peanut butter and jelly sandwich

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New book brings foodies on a global culinary adventure

The Salt

NPR's Ari Shapiro talks with Cecily Wong, one of the co-authors of a new book called Gastro Obscura: A Food Adventurer's Guide. It explores culinary delicacies from every continent

Book 65

Cookbook Plagiarism Won’t Change Until the Cookbook World Does

EATER

Mei Mei.

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Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.

How can Organisations Start Transitioning to Agile Hospitality?

Bizimply

Our recent report which focuses on Agile Hospitality examines the needs and how organisations can make the transition to becoming more agile. The post How can Organisations Start Transitioning to Agile Hospitality? appeared first on Bizimply

The Summer Crab Became the New Caviar

EATER

Eater illustration.

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Anne Saxelby, Who Helped Redefine America’s Independent Cheese Industry, Dies at 40

EATER

Christine Han. Saxelby Cheesemongers is beloved for specializing in artisan American cheeses [link

A Houston Korean Restaurant Is Serving the Crunchy Dalgona Candy Made Famous in ‘Squid Game’

EATER

Photo by YELIM LEE/AFP via Getty Images.

Maximize Your Profit Margins

Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality

In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.