7 Shifts
JANUARY 14, 2021
The restaurant industry will look back on 2020 as the spark that changed how it does business. The COVID-19 pandemic left dining rooms empty and accelerated the industry’s shift to third-party delivery services as a major revenue driver. With this shift comes a challenge to labor conventions: how does one properly staff and budget for labor in this new era for dining?
EATER
JANUARY 14, 2021
The imagery of veganism propagated by the wellness industry erases the long — and often radical — history of plant-based diets in the Black diaspora I used to think of pork as a life-giving food. One of my happiest childhood memories is shaking a fat pork chop in a Ziploc bag full of Shake ’n Bake seasoning before my grandmother slapped a few on a tray and put them in the oven.
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Xtra Chef
JANUARY 14, 2021
For most restaurant operators, pivoting to the new normal has become a major source of stress. From finding the right online ordering platform to making sanitization efforts in the front of house to preparing for socially distanced, in-house dining, the industry has had to make quick decisions in order to keep their businesses open. However, the folks who are turning a blind eye to the back of house are missing a major opportunity to shape a better future for their operational processes.
EATER
JANUARY 14, 2021
Natasha Breen/REDA&CO/Universal Images Group via Getty Images. Lean, nutritious, and climate friendly, rabbit can offer an escape from the industrial meat supply chain “Have you ever taken legs off a chicken? The back legs are a ball and socket, like on a chicken. Find where the thighs meet with the spine, and cut through the joint. With the forelegs, cut underneath the shoulder blade.”.
Advertiser: Paycor
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Modern Restaurant Management
JANUARY 14, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Aaron Noveshen, an F&B industry veteran who is a visionary in virtual concepts. His lifelong passion for food lead to his founding Starbird Chicken, a digital-first chicken concept based in Northern California. “From the start, we had an app and a frictionless, contactless digital experience, so we were well-positioned when the pandemic hit,” he recalled.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Goliath Consulting
JANUARY 14, 2021
Restaurants and Small Businesses may now apply for a second PPP Loan beginning January 13, 2021, thanks to the latest COVID-19 pandemic relief bill approved in late December which authorizes up to $284.5 billion for eligible businesses. With these additional loans, qualifying restaurants and small businesses can fund payroll costs (including benefits), and pay for mortgage interest, rent, utilities, worker protection costs related to COVID-19, uninsured property damage costs caused by looting or
EATER
JANUARY 14, 2021
Zabar’s on the Upper West Side of Manhattan. If you were impeaching the president for a second time, you’d be hungry, too Did you have the emotional wherewithal to tune into yesterday’s House impeachment hearing? If so, hopefully you indulged in a little self care after listening to all those frustrating, circular arguments. Perhaps you poured yourself a glass of wine, took a bubble bath, or rolled a fat. uh. burrito.
Foodable
JANUARY 14, 2021
Check out the Restaurant Recovery Resource to keep up to date on the latest innovations and ideas to help your business recover from the crisis. In this episode of The Barron Report, host Paul Barron sits down with Fred LeFranc, the chief executive officer and chaos strategist for Results Thru Strategy. Barron and LeFranc explore the brand successes and failures of 2020, and what that means for restaurants in 2021.
Sante
JANUARY 14, 2021
If our lives could be thought of in the same way we think about vintages of wine, then 2020 would Continue Reading.
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.
EATER
JANUARY 14, 2021
The Capitol Hill pizza shop matched a purchase by House representatives and is taking donations for more [link].
Black Box Intelligence
JANUARY 14, 2021
The post December Ends 2020 with Exasperating Sales Results; Final Week Offers Reasons for Optimism appeared first on Black Box Intelligence.
EATER
JANUARY 14, 2021
Taco Bell. The fast-food chain will also be adding a Beyond Meat option When Taco Bell announced it was removing potatoes as part of its menu “streamlining” efforts this summer, vegetarians and nightshade fans alike cried out in agony. The potato was the chain’s “ secret weapon ,” and was a hearty filling for anyone who wanted to avoid meat but wanted something more than just beans and cheese.
Modern Restaurant Management
JANUARY 14, 2021
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: How can restaurateurs get their hands on the right disposable products and packaging to support off-premise dining and ensure operational costs don’t increase with the high demand?
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From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
EATER
JANUARY 14, 2021
Thirteen, the ritzy Midtown restaurant from Houston Rockets standout James Harden, will officially open its doors this month [link].
Indoor Media
JANUARY 14, 2021
When you first start your organic social media strategy , it probably feels easy to develop social media prompts for your company’s profiles. If anything, you might feel like you have too much content to share and want to get it out there as soon as possible! It’s important to take a deep breath and pace yourself. Organic social media is seemingly easy.
EATER
JANUARY 14, 2021
With dining rooms shut down in Portland for the foreseeable future, many chefs feel forced to adapt to compete with companies like Reef or Cloud Kitchens [link].
EATER
JANUARY 14, 2021
The famed chef received criticism for posting a remembrance of casino magnate and conservative donor Sheldon Adelson [link].
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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.
EATER
JANUARY 14, 2021
Elena Veselova/Shutterstock. Meal prepping is a great way for any burnt-out cook to get dinner on the table Welcome to Ask Elazar , a column in which Eater staff writer Elazar Sontag answers your highly specific and pressing cooking questions. I have about one day a week where I actually have the energy to cook for more than 20 minutes. What kinds of things can I make that’ll last throughout the week?
EATER
JANUARY 14, 2021
By the time Red Hen had an opportunity to add a streetside patio, the restaurant had established enough of a takeout and delivery business that it more sense to follow the new business model than invest in amenities like heaters, tents, and wind barriers. [link].
EATER
JANUARY 14, 2021
Lightfoot cited the threat of underground parties, and wants to bring recreation from “out of the shadows” [link].
EATER
JANUARY 14, 2021
Now, the owners Benchmark Pizzeria in the East Bay say they have to deal with angry customers demanding half-price meals [link].
Advertiser: Paycor
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.
EATER
JANUARY 14, 2021
[link].
EATER
JANUARY 14, 2021
TikTok/@zhthot. TikTok user Zacharias Hayes-Thro, a.k.a @zhthot, is the baker behind the show-stopping creation So far, 2021 has been… not so great. But some signs point toward a year full of growth, ingenuity, and selfless public service: Enter this TikTok potato cake. If you were expecting a sweet cake, perhaps fortified with potato starch or a sweet potato glaze, I am so sorry, for this is a savory potato cake made with nothing but the finest spuds.
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