Fri.Dec 08, 2023

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The ABC’s to Getting Your Establishment Ready for the Holiday Rush

Modern Restaurant Management

So, you’ve made it to December – great! That means you’re almost done for the year, but it also means the holiday season is here. This is a very busy time for restaurants. In fact, the National Restaurant Association survey notes that 77 percent of consumers cope with holiday demands by letting restaurants do some of their cooking during the holiday weeks.

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The Kikkoman Soy Sauce Bottle Is Priceless

EATER

The Kikkoman soy sauce bottle in its many iterations. | Photos by Nippon & Co, lottaocean , modemedia , and irokk. Photo illustration by Lille Allen Special releases of the iconic soy sauce bottle can fetch hundreds of dollars online, especially among Americans, who have formed a deep relationship with the Japanese brand It’s a shape so ubiquitous it’s become nearly invisible: an easy-to-grip, pear-shaped glass bodice planted on a sturdy base, a tapered neck swooping up to a red cap, and mos

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The Top Generative A.I. Security Threats Facing the Restaurant Industry

Modern Restaurant Management

How is A.I. being utilized currently in the restaurant industry? From a front-of-house perspective, the restaurant industry is an early adopter of A.I. Many restaurants have announced initiatives to use A.I. for voice ordering applications in drive-thrus, kiosks, and other points of customer interaction. The goals of these use cases include efficiency in ordering processes, both for restaurants and customers, enhanced customer experiences, and an ability to enhance revenue by making customer- sp

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The Top Ten Questions Restaurant CEOs Are Asking

Aaron Allen & Associates

Restaurant CEOs find themselves under immense pressure to enhance sales and sustain margins. On top of that, boards of directors, rightfully so, are asking questions that require agility and muscle flex. For public companies, activist investors are calling out for answers to sluggish responses to emerging challenges that characterize the modern foodservice era.

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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.

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Wine and Food Pairings

Bottleneck Management

Wine and Food Pairings Meet Christina Blanco, Bottleneck’s Vice President of Human Resources, who just so happens to boast a level 2 sommelier expertise. Christina let us in on a treasure trove of her top-notch wine pairings, along with handpicked recommendations that will elevate your wine game. So, if the thought of randomly choosing a bottle feels like throwing a dart at a board, fear not – Christina’s got your back.

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Domino's regains its momentum

Restaurant Business

The pizza chain is regaining delivery customers as profitability improves, thanks to better operations, staffing and higher prices. It is now focused on accelerating growth worldwide.

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Chipotle helps its smaller suppliers find access to capital

Restaurant Business

Planning to double in unit count, the fast-casual chain needs its suppliers to grow too. A unique partnership with digital platform Bridge is designed to open doors for potential financing.

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What Crunchtime Stands For: Our Company Values

Crunchtime

Undeniably a lot has changed since Crunchtime was founded in 1995—not only in the world around us, but also within our own company. We've grown into a relatively large community over the course of our nearly 30-year tenure, with 500+ brands that manage over 125,000+ locations in 100+ countries around the globe. We’ve continued to extend our global presence and expand platform capabilities through both continued investment in product development and recent acquisitions that include Zenput , Squad

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Walk-On's and Firebirds Wood Fired Grill name new executives

Restaurant Business

Executive Summary: A roundup of high-level hirings and promotions in the restaurant business includes changes for Red Robin.

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The CosMc’s Drive-Thru Is Utter Pandemonium

EATER

Security guards, two-hour waits, and $100 orders: Welcome to CosMc’s opening week.

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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.

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With CosMc's, McDonald's shows its risk-taking side

Restaurant Business

The Bottom Line: The first unit of McDonald’s opened to long lines in its first two days. The concept proves that the company can get attention. And it’s willing to take some chances.

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Narcan Training Has Become Essential Staff Education at These Atlanta Bars

EATER

Some bars and restaurants around Atlanta have partnered with overdose prevention and harm reduction organizations to train staff on how to use the life-saving drug

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Big restaurant chains get aggressive on unit growth

Restaurant Business

The Bottom Line: Yum Brands, McDonald’s and Domino’s are all making a big push to accelerate growth. Most of it will come outside the U.S. But they have domestic plans, too.

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Why [me]: Rachel's Story

Margin Edge

To accountants, restaurants can seem like the black sheep of clients. Think of Rachel Dick as the exception to this rule. Rachel fearlessly entered the dark corner of the accounting world with restaurant clients and never looked back. Having worked with dozens of restaurant accounting clients, her love for the industry didn’t start in spreadsheets and certainly does not end there.

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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

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Starbucks urges baristas' union chief to restart contract negotiations, this time with a deadline

Restaurant Business

The chain has asked Starbucks workers Union to push through disagreements on the format of negotiations and bang out all contracts by 2025.

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What Will Keith Lee Think of New York?

EATER

TikTok’s favorite food reviewer arrived in New York City this week. More than 16 million people are waiting to see what happens next.

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Restaurants find unlikely allies in the push to roll back credit card fees

Restaurant Business

Working Lunch: A newly formed alliance includes parties that are usually opposed to the industry on political matters.

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The Best Bottles to Gift This Holiday Season

EATER

The best gifts for cocktail, wine and spirits fans, including coveted whiskey, rum, a ready-to-drink Martini, nonalcoholic wine and more.

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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.

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How corn masa could help lower birth defect risks among Hispanic people

The Salt

The CDC is urging manufacturers of a type of flour used to make foods like tortillas and tamales to add folic acid to help lower the risk of some birth defects in the Hispanic population.

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What Eater’s Editor-in-Chief Is Buying This Year

EATER

Lille Allen/Eater The gifts I’m getting for my favorite people A version of this post originally appeared on December 2, 2023 , in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. Read the archives and subscribe now. I’ll admit it: I’ve done a lot of shopping in the past few weeks. I take Black Friday very seriously — I have a running list of big-ticket items that I think will likely go on sale, and I also take advantage of discounts t

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