Modern Restaurant Management

JUNE 2, 2021

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. The reality is that the real next-generation of dining will be about enhancing the restaurants we all visit and love to feel more customized, efficient, and more connected with their guests – in every way.

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Sculpture Hospitality

JUNE 2, 2021

Have you read our previous blog, " Bar Inventory: What is Pour Cost Percentage and How is it Calculated?" , on what pour cost in your bar is and the formula you can use to calculate it?

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Inventory Blog Bar Operations 146

Modern Restaurant Management

JUNE 2, 2021

It’s an understatement to say the pandemic hit the Quick Service Restaurants (QSR) hard. Those who were able to ride out the worst of the lockdown found themselves pivoting towards 100 percent takeout orders fueled by intense social media campaigns. For some, restaurants parking lots became outdoor dining experiences, and for others, curbside pickup became the financial lifeblood.

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Restaurant Clicks

JUNE 2, 2021

A term that you might have heard floating around recently is boba, and you might be left wondering what it is. Boba and bubble tea is becoming increasingly popular around the world and more and more places are starting to sell it. . Boba is something that originated in Taiwan, but has since spread all over the world, providing delicious refreshments to customers worldwide.

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Reference Beverage Customer Experience Serving 146

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

Touch Bistro

JUNE 2, 2021

As COVID-19 restrictions are lifted across North America, many diners are eager to return to their favorite restaurants. However, guest safety is still a top priority and many restaurant are turning to restaurant reservation software to navigate the tricky business of fully reopening their dining rooms. Reservation software not only gives you a way to control the flow of diners in and out of your restaurant, but it also provides an easy way to keep an eye on capacity – both of which are importan

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Reservations 2021 Online Ordering Book 98

EATER

JUNE 2, 2021

A new group of brands is attempting to carve out space in the beer world for queerness Ask what makes a gay bar gay and the answers will vary. For some, it’s the people who make up the customers and staff, for others the history. Some might say it’s the atmosphere, prevalence of rainbow flags or queer performances. What you’ll rarely hear, though, is that a gay bar is a gay bar because of the drinks.

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Bar Take-out Back of House Definition 86

Restaurant365

JUNE 2, 2021

If you’re a fixed asset accountant who manages multiple locations, the following challenges may sound familiar. Paper invoices are not routed to the appropriate approvers or categorized correctly. You can’t accurately calculate depreciation expense with missing information. You struggle through end-of-year audits trying to reconcile fixed asset additions and retirements while checking to ensure you’re not inflating the balance sheet.

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Blog Audits Cash Management Equipment 78

The Eat Restaurant

JUNE 2, 2021

Of all the different markets in the world, few are as highly reviewed and publicly scrutinized as the restaurant industry. People love to share their dining experiences with their friends, family, and social peers – and look to other people’s experiences to determine where they’re going to visit next.

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Restaurant365

JUNE 2, 2021

If you’re a fixed asset accountant who manages multiple locations, the following challenges may sound familiar. Paper invoices are not routed to the appropriate approvers or categorized correctly. You can’t accurately calculate depreciation expense with missing information. You struggle through end-of-year audits trying to reconcile fixed asset additions and retirements while checking to ensure you’re not inflating the balance sheet.

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Blog Audits Cash Management Equipment 78

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

EATER

JUNE 2, 2021

Jocelyn Guest and Erika Nakamura’s business is fueled by their experiences as butchers, women, queer moms, and small business owners “There are plenty of butchers in the world,” says Butcher Girls co-owner Jocelyn Guest. “A lot of people can take apart an animal, but I think what hopefully sets us apart is that we’re there to answer your emails and texts whenever, and help empower you in the kitchen.”.

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Restaurant Clicks

JUNE 2, 2021

It seems that every time you get used to the list of coffees on your local coffee shop’s menu, a new style suddenly becomes popular. Coffee is a relatively simple drink. But it can be made in a range of different ways. To help you decipher the difference between a latte and a flat white, as well as the difference between a Turkish coffee and an Americano, here is a rundown of the most commonly found types of coffee drinks found in cafes and coffee shops. .

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2010 Reference Presentation Menu 143

EATER

JUNE 2, 2021

Far from an “isolated incident,” employees say intentionally mislabeling meat has been a quiet practice for months at more than one location of Belcampo Meat Co. [link].

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Restaurant Clicks

JUNE 2, 2021

Donuts (or doughnuts) have become an iconic sweet treat. The smell of fried batter and sugar permeates childhood memories of fairgrounds and days out. They will always hold a special place in many people’s hearts, but how many types of donuts are actually out there? Donuts are believed to have been introduced to New York in the early 17th century. Dutch settlers are said to have brought over snacks known as olykoek (oil cake).

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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.

Food

OpenTable

JUNE 2, 2021

Just three weeks after Anthony Caldwell opened his Dorchester, Massachusetts restaurant 50Kitchen, the pandemic hit.… The post 5 pandemic pivots with 50Kitchen appeared first on Open for Business.

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EATER

JUNE 2, 2021

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EATER

JUNE 2, 2021

Carla Perez-Gallardo, who opened Lil’ Deb’s Oasis in 2015. For queer artists and cooks, this restaurant was a “life raft,” an incubator for queer creativity. But what will become of Lil’ Deb’s Oasis as they move on? Carla Perez-Gallardo wanted to reopen Lil’ Deb’s Oasis in April 2021, but she had no staff. Across the restaurant industry, workers are hesitant to reenter the environments they faced before the pandemic, and positions are sitting unfilled.

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Back of House Front of House Fine Dining Dine-in 96

EATER

JUNE 2, 2021

Justin Burke and his son, Jasper. One pandemic and a baby later, chef Justin Burke is his fullest self, with some help from his friends In 2014, the line to get one of Justin Burke’s mocha-coconut or Key lime pop tarts formed outside his Boston-area pop-ups an hour early, and the pastries disappeared in less time than that. But Burke hadn’t planned on becoming a professional baker: He remembers waking up one morning to a Boston Herald article that called him a pastry chef, and “just like that,”

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2018 Back of House 2014 Reference 87

Advertiser: Paycor

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.

Management

EATER

JUNE 2, 2021

Photos courtesy Rock Steady Ranch, They Keep Bees, and Courtney Skeeba. Queer beekeepers, urban agriculturalists, and rural livestock workers are challenging not only conventional farming and food production practices, but also the image of farming itself When Lee Hennessy talks about farming, he talks about choosing happiness. For years he had been living in LA, working in media and Hollywood and advertising and hating it.

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Agriculture Food Safety Education Website Management 104