Mon.Jun 28, 2021

article thumbnail

How to Simplify Your Menu for Greater Restaurant Profits

Sculpture Hospitality

In your restaurant, your food and beverage products are your most important assets. The more you optimize what’s in your restaurant’s inventory , the more profitable your business will be.

Menu 143
article thumbnail

Pellet Ice Is Extremely Overrated

EATER

This drink would be so watery and unsatisfying | Shutterstock. It’s the worst kind of ice, so why is it everywhere? Editor’s note: The following is the — frankly, wrong — take from one Eater writer. There was internal disagreement on the staff, but we decided to publish to promote dialogue and open communication. Every once in a while, a food opinion will proliferate so fast and quietly that one day you look around and it’s everywhere.

2015 145
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

article thumbnail

Best Advertising Strategy for Auto Shops

Indoor Media

As recently as 2019, there were 276 million registered motor vehicles in the US. Those millions include everything from buses to cars to motorcycles. That’s more than one motor vehicle for every adult in the country. Ever since Henry Ford first activated his great assembly lines, America has been the land of the car. Some 4 million miles of public road criss-cross the nation — this country is your oyster if only you can drive.

article thumbnail

To-Go Mixed Drinks Mean More Opportunities for Both Revenue and Liability

Modern Restaurant Management

Similar to other states such as New York, Kentucky, Texas, Colorado and California, on May 5, 2021, the Georgia State Senate passed Bill 236, which offers an opportunity for restaurants and bar owners to generate more revenue through to-go orders. In particular, S.B. 236 allows food service establishments to now sell mixed drinks for off-premises consumption.

article thumbnail

Planning Your Restaurants Path to Profitability

Speaker: James Kahler, COO of Full Course

Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.

article thumbnail

Will Permanent Fee Caps Actually Rein in Delivery Apps?

EATER

Jonathan Raa/NurPhoto via Getty Images. San Francisco’s forever-ceiling on what delivery apps charge restaurants is the first in the country. It might not be the last — but it also might not work. Last week, San Francisco’s Board of Supervisors voted unanimously to approve a permanent cap on the delivery fees third-party apps like DoorDash and Grubhub are allowed to charge restaurants for each order.

More Trending

article thumbnail

How Chef Ed Szymanski Perfected Fish and Chips at NYC’s Dame

EATER

The seafood-focused pop-up became so popular in the pandemic that it’s now a permanent restaurant 2021 Eater New Guard members Ed Szymanski and Patricia Howard’s pop-up, Dame, was supposed to sell fish and chips to New Yorkers for a few weeks in the summer of 2020 during the pandemic. Just about a year later, they’re still dunking hunks of hake into the deep fryer.

article thumbnail

German Rieslings - Exploring Mosel

The Wine Knitter

It is no secret that I love Riesling, especially German Riesling. So it is a touch ironic that my first trip to Germany brought me to the beautiful Franken wine region where Riesling only plays a minor role in production. Riesling is a late-harvest grape, and because Franken experiences typical continental weather with warm, dry summers and long cold winters, the risk of frost damage to the grapes is significant.

article thumbnail

eatOS Review: What You Need for Restaurant Management

Restaurant Den

Restaurants today are looking for ways to streamline services, and eatOS can help do just that. Built for restaurants of all sizes, from large chains to small local restaurants, many will find the eatOS Point of Sale (POS) ecosystem can help them simplify the way they do business. What’s more, you can even take their […]. The post eatOS Review: What You Need for Restaurant Management appeared first on Restaurant Den.

article thumbnail

6 Strategies To Control Rising Food Costs Of The UAE Restaurants

The Restaurant Times

The UAE is a country that lies on a vast expanse of sand and barren land. It has extreme climates, which make it inhospitable for farming. As a solution to this problem, most of the food consumed in the UAE is imported from other countries. The food import bill has already reached USD 100 billion in 2015 and is anticipated to grow four times by 2025.

Food 52
article thumbnail

Recruit and Retain New Blue-Collar Talent

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

article thumbnail

8 Ways Digital Menu Boards Can Increase Your Bottom Line

Evergreen

There’s a lot of talk about what the new normal will look like in a post-pandemic world, and the implications for restaurants and bars. Clearly, customers’ expectations have changed; health and hygiene must come first in this new […]. The post 8 Ways Digital Menu Boards Can Increase Your Bottom Line appeared first on Evergreen.

Menu 52
article thumbnail

Restaurant Balance Sheet Template

Touch Bistro

A restaurant balance sheet is a key financial statement that lists your restaurant’s assets, liabilities, and equity at a given point in time. In other words, it’s a snapshot of what your business owns and owes, as well as the amount invested. A balance sheet template is a very important financial tool because it provides a succinct overview of your business’s financial health, while also aiding in short- and long-term forecasting.

article thumbnail

Restaurant Inspections Checklist and Guide [Get an A+ Rating]

7 Shifts

Don't panic, but it's time to prepare for your restaurant's health inspection. Health inspections are routine at restaurants – and for good reason. 72% of Americans eat food from a restaurant at least twice a week, meaning hundreds of millions of Americans frequently trust foodservice establishments to prepare their meals in a safe and sanitary environment.

article thumbnail

Chef Elizabeth Karmel Shares Grilling Tips

Sante

Consumers spent more than $4.9 billion on grills, smokers, camping stoves, accessories and fuel in 2020 reports retail data tracking Continue Reading.

Retail 229
article thumbnail

Recruit and Retain New Blue-Collar Talent

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

article thumbnail

Seattle’s Extreme Heat Wave Proves Too Hot for Restaurants to Handle

EATER

Shutterstock. From cake shops to large pizza chains to high-end restaurants and a few bars, a good portion of the Seattle dining scene decided to pause service this weekend altogether, or reduce hours because of the oppressive heatwave [link].

Bar 100
article thumbnail

The REAL Reason for The Great Restaurant Labor Shortage

Blue Orbit Restaurant Consulting

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting There has been a lot of chatter lately about the first few dozen states cutting short the pandemic unemployment benefit in an effort to get folks to return to work. In a May 2021 article from NBC News by Dartunorro Clark, the topic is polarizing … The REAL Reason for The Great Restaurant Labor Shortage Read More » The post The REAL Reason for The Great Restaurant Labor Shortage first appeared on Blue Orbit Hospitality C

2021 98
article thumbnail

The Family Taking Palestinian Breakfast From the Farmers’ Market to the Freezer Aisle

EATER

Rey Lopez/Eater D.C. After building a D.C.-area business around manoushe and za’atar, Z&Z began selling its products online and now ships to 20 states [link].

Marketing 100
article thumbnail

PLANET GRAPE WINE REVIEW SICILIA DOC

Planet Grape

#mastersommelier #wine picks #summer #wines from #sicliy #sicilia #siciliadoc #italy. The post PLANET GRAPE WINE REVIEW SICILIA DOC appeared first on planet grape® wine review.

78
article thumbnail

Top 5 Ways to Optimize Your Loyalty Strategy

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

article thumbnail

How To Save Money When Taking Out A Title Loan

Lady Boss Blogger

Are you in a pinch and need some quick cash to cover your groceries, bills, or day-to-day expenses? A title loan is a short-term emergency loan that can help you out when you need it. There are so many options out there, which can make it challenging to know which is the right for you. […]. The post How To Save Money When Taking Out A Title Loan appeared first on LadyBossBlogger.

article thumbnail

Meet California’s Premier Shepherd, Butcher, and Master Barbacoyero

EATER

Wonho Frank Lee. Gonzalo Ramirez is the barbacoyero doing the unheard-of: taking his lamb from farm to smoke pit [link].

100
100
article thumbnail

Avoiding Post-Pandemic ‘Honeymoon Period’ Pitfalls

Modern Restaurant Management

In my last article I talked about how busy our restaurants will be. That was only a few weeks ago and we are now there. At this point every state is reopened to 100-percent capacity. Our customers have been very understanding of our slow service, our inconsistent staffing and fluctuating hours. This after-COVID honeymoon period is about to end and guests’ expectations will be very high.

article thumbnail

2021 Plant Based Trends

Foodable

The Fast Casual Nation podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron gives a deep dive into the top plant-based trends of 2021 so far. “Plant-based packaging is a big category we need to keep an eye on,” says Barron.

2021 52
article thumbnail

10 HR Metrics to Track in 2024

Discover the power of HR metrics. Master recruiting, control skyrocketing labor costs, and reduce turnover rates. Get insights into key metrics like Time-to-Fill, Cost-per-Hire, and Turnover Rate. Equip your business for success in 2024.

article thumbnail

Press: Check EU Employees Right To Work

Bizimply

Hospitality employers will need to keep clear records of their team members’ immigration and right-to-work status as the UK moves into the post-Brexit ‘hostile environment’ from 1 July. The post Press: Check EU Employees Right To Work appeared first on Bizimply.

article thumbnail

As Refrigerators Break and Air Conditioners Falter, Portland Restaurants Fight Rising Temperatures to Stay Open

EATER

Bloomberg via Getty Images. [link].

100
100
article thumbnail

Where to Go for Tampa’s Greatest Happy Hour Specials

Restaurant Clicks

Tampa is a beautiful, thriving city located directly on the water that is famous for its family-fun attractions like the beaches and Busch Gardens amusement park, but the real fun begins in the evening when the hottest restaurants and bars throughout the city start offering some of the best happy hour deals and drink specials around. Whether you’re looking to watch the big game or just blowing off some steam with coworkers, there is no shortage of places to go for great happy hour drink specials

article thumbnail

Everything You Ever Wanted to Know About Coconut Milk

EATER

Sophia Pappas. What it is, what it isn’t, and why you should never use the light stuff in your cooking I couldn’t tell you when, exactly, the bookmark bar I use to digitally dog-ear recipes I want to cook became overrun with coconut milk. Every week I scan through the list of titles, planning my meals and grocery runs accordingly. And every week, it seems, I find myself picking up a can or two of coconut milk, not just for curries and soups but also in the service of culturally free-flowing dish

article thumbnail

2024 Restaurant Spending Trends to Stay Ahead of the Curve

How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.