Modern Restaurant Management

MARCH 29, 2024

With spring's arrival, I find myself reflecting on the myriad of challenges facing the restaurant industry. With rising salaries, inflation, and higher crime rates, it's clear that we need to adapt and innovate to thrive in this ever-changing landscape. Drawing from my 20 years in the industry and a decade of owning successful restaurants like Duck Duck Goose , Osteria Pirata , and Anchor Tavern , I'm excited to share some of the strategies I've developed a roadmap to "Spring

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Online Ordering Innovation Events Customer Service 110

EATER

MARCH 29, 2024

Photo-illustration by Lille Allen; Cadbury Creme Egg by David Cooper/Getty In the U.S., Cadbury chocolate is a uniquely seasonal treat There is no clearer sign that Easter — and thus, spring — is approaching than the appearance of Cadbury Creme Eggs on candy shelves across the country. With its ovoid chocolate shell and sweet filling, visually reminiscent of the inside of an egg, the Cadbury Creme Egg is arguably Easter’s most recognizable candy.

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License Audits Bar Consumer Goods 127

Restaurant Business

MARCH 29, 2024

No reason was given for the departure of Rian McCartan. Alex Dunn, managing partner of the beverage chain’s owner The Larry Miller Co., was named interim CEO.

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Beverage Management Management Leadership 113

EATER

MARCH 29, 2024

Photo-illustration by Lille Allen; Cadbury Creme Egg by David Cooper/Getty In the U.S., Cadbury chocolate is a uniquely seasonal treat There is no clearer sign that Easter — and thus, spring — is approaching than the appearance of Cadbury Creme Eggs on candy shelves across the country. With its ovoid chocolate shell and sweet filling, visually reminiscent of the inside of an egg, the Cadbury Creme Egg is arguably Easter’s most recognizable candy.

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License Audits Bar Consumer Goods 107

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Leadership

Aaron Allen & Associates

MARCH 29, 2024

In the dynamic landscape of the restaurant industry, one of the most critical challenges is striking a balance between offering innovative menu items and maintaining a simplified, navigable menu. This balance is not just about meeting consumer expectations but also about driving profitability and operational efficiency. This is what menu engineering is about. 2024 will be a great year for menu overhauls, not just LTOs.

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Innovation Menu 2024 FOH 52

Sante

MARCH 29, 2024

Fathers and Daughters, Ella’s Reserve Pinot Noir 2019 From the moment you take a whiff, you are greeted with a Continue Reading The post Some Iconic Wines from Fathers & Daughters Cellars appeared first on Santé Magazine.

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Magazine 2019 Reservations 147

EATER

MARCH 29, 2024

We asked 10 of America’s best bartenders to submit their finest recipes for the Old-Fashioned—then blind-tasted them all to find the best of the best.

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Restaurant Business

MARCH 29, 2024

While the focus on restaurant menu price inflation has centered on premium items like the Big Mac, it’s in the smaller items, with fewer deals available, where prices have increased most.

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Pricing Menu 125

The Salt

MARCH 29, 2024

It's been a wild historic ride: The price of cocoa topped the all-time record before Valentine's Day and has almost doubled since then, in time for Easter. The culprit is the weather.

Pricing 106

Pricing 106

Advertiser: Paycor

There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!

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Restaurant Business

MARCH 29, 2024

Chicago-based eatertainment chain Punch Bowl Social has acquired two new brands that it plans to grow. One is karaoke-concept Voicebox and the other is an immersive art experience called Sweet Tooth Hotel. Both have cocktail bars.

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Hotels Bar 123

EATER

MARCH 29, 2024

Lille Allen/Eater Sometimes, you can’t trust the recipe on the back of the box One August afternoon at an antique store in Downeast Maine, I was flipping through a box of old print advertisements when a Bisquick ad from the 1960s stopped me in my tracks. A photo of the back of a Bisquick box listed recipes for things like pancakes, biscuits and shortcake, but most memorably, a coffee cake that called for Bisquick in its batter and crumb topping.

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Advertising 107

Restaurant Business

MARCH 29, 2024

Mobile ordering, paid reservations and, yes, dynamic pricing, are in demand among younger diners, according to a new report from the National Restaurant Association.

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Mobile Ordering Reservations Pricing Ordering 120

Restaurant Business

MARCH 29, 2024

While many fast-food chains stick to old-school kids’ fare, there’s a recent surge among fast-casual and full-service restaurants to offer healthier, more grownup menus that appeal to the whole family.

Fast Casual 109

Fast Casual Casual Food 109

Advertiser: Paycor

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

Hiring

Restaurant Business

MARCH 29, 2024

The state said that the fast-casual restaurant chain of customizable macaroni and cheese bowls failed to provide proper disclosures on its franchise documents. It’s the second state to take action against the business.

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Franchise Franchising Fast Casual Document 109

Restaurant Business

MARCH 29, 2024

With all the last-minute sniping by members, the first meeting of the Fast Food Council promises to be a doozy.

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Food 117

Restaurant Business

MARCH 29, 2024

Working Lunch: The offer from MasterCard and Visa doesn't look so good when you dive into the details.

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Restaurant Business

MARCH 29, 2024

New Saucy Nuggets come in five varieties to satisfy flavor-craving sauce fans.

Food 113

Food 113

Advertiser: Paycor

HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.

Hiring

Restaurant Business

MARCH 29, 2024

Labor challenges are ongoing for restaurants in all segments. Whether operators are having trouble finding trained employees or are facing difficulty with retention, the outcome is the same—stressed workers in the back of house, restaurants running on a skeleton crew and potential service interruptions as staff is spread too thin. Operators looking for a solution to ongoing labor struggles, however, are in luck.

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Equipment Back of House Customer Service Operations 109