Modern Restaurant Management

AUGUST 24, 2021

It’s a business tale as old as time: the newly-hired CMO figures he/she can move a whole lot of product if they can just get their hands on enough budget upfront to build out savvy online ordering tools, an app with a strong loyalty program, and a delivery solution with order injection, alongside the budget to market the brand on tv, build a social strategy injecting maximum snark and fun into social media, drive push notification strategy against marketing goals, and hire influencers from

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Restaurant Technology Guys

AUGUST 24, 2021

The adoption of restaurant technology is changing the industry at an unprecedented rate. And the impact of the COVID-19 pandemic has only accelerated this trend. The post The Next Frontier – How the Latest Cloud Technology Can Help Restaurants Tackle Fraud, Increase Sales and Boost Profits appeared first on Restaurant Technology Guys.

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Modern Restaurant Management

AUGUST 24, 2021

Restaurants and hotels worldwide have come out the other side of the pandemic only to stumble headfirst into the newest obstacle: a staffing shortage. But this isn’t just your typical staffing shortage. According to a survey conducted by the James Beard Foundation, 16 percent of restaurateurs consider re-hiring their staff to be a more significant obstacle to re-opening than getting their customers to come back or paying their vendors.

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Hiring Mobile Ordering Hotels Certification 193

Foodable

AUGUST 24, 2021

Listen to "Administering and Keeping Cash Safe | Season 4, Vol. 9: Recine Hospitality" on Spreaker. In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Tom Recine , the founder of Recine Hospitality, to explore the latest innovations in point of sales tech.

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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

Crunchtime

AUGUST 24, 2021

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Management Management Food Operations 78

Foodable

AUGUST 24, 2021

Listen to "65. Brand Expansion & Growth Strategy | Atul Sood - Kitchen United" on Spreaker. In this episode of the twelve-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood chat with Atul Sood , the chief business officer of Kitchen United , to explore successfully creating and implementing a growth strategy in the restaurant and hospitality industry.

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Front of House Back of House Catering 2017 52

Evergreen

AUGUST 24, 2021

As the hospitality industry continues its revival in 2021, it’s critical to streamline operations. Many restaurants are encountering a hurdle when trying to find and keep employees. Turnover rates are high industry-wide and it’s much easier to keep […]. The post How to Boost Morale and Retain Employees appeared first on Evergreen.

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2021 Hospitality Operations Events 52

EATER

AUGUST 24, 2021

A guide to the most divisive and misunderstood denizen of the candy aisle What does licorice taste like? For me it’s sweet, earthy, herbal, sharp, wild, and dark, with a whole world opening up inside that flavor. But when I bite into some of the salty licorice that Scandinavians love, there’s a whole other dimension: the saltiness (which isn’t actually salt at all, but ammonium chloride) brings all the other flavors into balance, like an orchestra rising to a perfect hum.

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Take-out Definition Travel Sourcing 105

Restaurant Clicks

AUGUST 24, 2021

If you’ve ever heard of the word bisque, then you might be caused to raise an eyebrow. What exactly is this exotic dish, you might be thinking. Well, the story is a long and complicated one, but we’re here to give you the answers. The wine in this bisque is what gives it its unique flavor, as well as the various ingredients that are contained in it.

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Definition Food 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

AUGUST 24, 2021

Aglio e olio tteokbokki, anyone? This post originally appeared in the August 23, 2021 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. Tteokbokki — chewy, plump rice cakes, swimming in a pool of spicy, tangy sauce with fish cakes — is one of my favorite dishes , bringing me a sense of comfort and childhood memories.

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2021 Dine-in Take-out Design 100

Planet Grape

AUGUST 24, 2021

The post 2020 La Petite Perriere Sauvignon Blanc Vin de France appeared first on planet grape® wine review.

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2020 78

EATER

AUGUST 24, 2021

Apples! | Starbucks. Starbucks and Dunkin’ are introducing apple drinks alongside the usual glut of pumpkin spice everything The pumpkin spice flavor wars have been raging for almost 20 years now. Does it suck? If you think it sucks, are you an elitist snob? Is it an identity? Does it have any business in things like salsa or deodorant? In 2019, Eater decided to accept the reality of pumpkin spice.

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2019 Serving Marketing 96

Planet Grape

AUGUST 24, 2021

The post 2020 La Petite Perriere Pinot Noir Vin De France appeared first on planet grape® wine review.

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2020 78

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

AUGUST 24, 2021

With every month that passes, more information about how we’ll live with the COVID-19 virus comes to light. And this is especially… The post What you need to know about how diners book tables now appeared first on Open for Business.

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Book Information 59

Planet Grape

AUGUST 24, 2021

The post 2017 Jordan Cabernet Sauvignon Alexander Valley appeared first on planet grape® wine review.

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2017 78

The Salt

AUGUST 24, 2021

If people have too much of the protein, it can lead to obesity. The FTO technique could eventually help farmers grow more food — with the same resources — and without a larger carbon footprint.

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Food 58

Planet Grape

AUGUST 24, 2021

The post 2019 Jordan Chardonnay Russian River Valley appeared first on planet grape® wine review.

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2019 78

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

AUGUST 24, 2021

Barry Brecheisen/Eater Chicago. [link].

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Planet Grape

AUGUST 24, 2021

The post 2020 La Petite Perriere Rose Vin De France appeared first on planet grape® wine review.

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2020 78

Modern Restaurant Management

AUGUST 24, 2021

The way that the COVID-19 pandemic shook up the restaurant industry made consumer habits and preferences change significantly. In fact, according to a report from The National Restaurant Association , 52 percent of adults said purchasing takeout or delivery is “essential” to their lifestyle. Because restaurants were either forced to shut down temporarily or adapt the delivery model, ghost kitchens began making a name for themselves.

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Planet Grape

AUGUST 24, 2021

The post 2018 La Perriere Blanc Fume De Pouilly appeared first on planet grape® wine review.

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2018 78

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.

Recruiting

Black Box Intelligence

AUGUST 24, 2021

After the devastation of the pandemic, the restaurant industry should be making a comeback. But a persistent labor shortage stands in the way. While experts attribute the shortage to a number of factors – from stimulus payments to low wages – there’s no quick fix. And part of the problem is that hiring and turnover were serious issues even before the pandemic.

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Guest Recovery Back of House Point of Sale Customer Service 73

Planet Grape

AUGUST 24, 2021

The post 2019 Le Volte Dell Ornellaia Toscana appeared first on planet grape® wine review.

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2019 78

Restaurant Clicks

AUGUST 24, 2021

If you ask me, the best part of waking up is knowing that it’s a beautiful Sunday morning in New Orleans and that I’m in the perfect location to find a great restaurant with bottomless brunch near me. After a long week of working and a long Saturday night of, well, not working, It’s crucial to take a day on the weekends to kick back and relax with some fried chicken and waffles alongside some bottomless mimosas to get you recuperated for the next week ahead.

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Online Ordering Reservations Back of House Hotels 78

Planet Grape

AUGUST 24, 2021

The post 2016 La Perriere Megalithe Sancerre appeared first on planet grape® wine review.

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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.

Recruiting