Sculpture Hospitality
JUNE 15, 2023
As a restaurant owner, you know that running a successful restaurant requires more than just delicious food and great service. You need to manage inventory , streamline operations, and keep your staff organized.
Modern Restaurant Management
JUNE 15, 2023
Inspired by Japanese sensibilities including intentional hospitality, Janken, a 9,000-square-foot restaurant, opened in Portland, Oregon’s Pearl District at the end of 2022. The name comes from the Japanese equivalent of the Rock, Paper, Scissors game and the space combines natural elements, fluid design lines, and Japanese precision throughout. The pan-Asian restaurant focuses on Japanese and Korean cuisines and handcrafted cocktails with an angulated slat wall that fades from white to black a
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Restaurant Business
JUNE 15, 2023
Most consumers—61%—eat dessert at least once a week, including 38% who eat desserts after a meal twice a week or more, according to Technomic’s recent Dessert Consumer Trend Report. Operators should be offering a variety of desserts that different diners gravitate toward, including fruit options, chocolate and baked goods. Creating an extensive array of from-scratch desserts doesn’t have to create more work, thanks to Ready to Bake Batters from Krusteaz Professional.
Open for Business
JUNE 15, 2023
Empathy might not be part of your restaurant’s training program—yet. But knowing how to teach empathy can make a serious impact on your staff, customers, and the bottom line. This important skill can create a positive workplace culture and improve the hospitality experience for guests. Both of those benefits can translate to lower turnover and higher revenues for your restaurant.
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The Restaurant Group
JUNE 15, 2023
The culinary industry sizzles with competition. According to the numbers, there are over a million restaurants in America alone, with new ones popping up daily — each hoping to get a slice of the action and build a strong brand identity. Clearly, it takes more than just a great menu to have a taste and toast of success. Your restaurant must also have a strong brand identity that resonates with your audience to make it stand out and become their brand of choice.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Bottleneck Management
JUNE 15, 2023
Best Summer Beers 2023 Summer is finally here. Whether you are at a picnic in a park, grilling in the backyard or beating the heat on the beach, we recommend quenching your thirst with a perfectly selected summer beer. Here are our recommendations for styles and beers that will pair perfectly with every summer activity: Sessionable Ales What makes a beer sessionable?
Restaurant Business
JUNE 15, 2023
The 263-unit Mediterranean chain plans to reach 1,000 locations across the U.S. by 2032 and sees an opportunity to grow sales with new formats, catering and building loyalty.
Bizimply
JUNE 15, 2023
How long does an employee can wait for a response to a holiday request? All the holiday requests need to be accepted? Discover the answers to common questions regarding holiday management for hospitality and how technology can empower managers to efficiently handle holiday requests while ensuring compliance. The post How long does an employer have to respond to a <b> holiday request</b>?
Restaurant Technology Guys
JUNE 15, 2023
Exciting news for all the restaurant tech enthusiasts out there! The Restaurant Technology Guys podcast has moved to BuzzSprout, providing an enhanced listening experience for our loyal audience. With improved analytics and a better user interface, we're thrilled to bring you even more valuable content and insights. The post Exciting News: Restaurant Technology Guys Podcast Moves to BuzzSprout for an Enhanced Listener Experience appeared first on Restaurant Technology Guys.
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!
Restaurant Business
JUNE 15, 2023
The pizza delivery giant is keeping the door open regarding aggregators such as DoorDash and Uber Eats. The company uses a simple, risk-reward calculation in evaluating whether it makes sense to be on those apps.
EATER
JUNE 15, 2023
From missing mugs to irreplaceable antiques, petty bar thieves are taking it all
Restaurant Business
JUNE 15, 2023
Reality Check: With housing costs at nosebleed levels, pressure is building to adjust pay rates accordingly.
EATER
JUNE 15, 2023
It was the first time the coffee giant settled an NLRB complaint without refusing to admit guilt, the union said.
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.
Restaurant Business
JUNE 15, 2023
President Sam Yoon drives menu innovation and growth to differentiate the frozen yogurt experience.
Apicbase
JUNE 15, 2023
Carl Jacobs, Apicbase CEO sits down with Kaj Török, Chief Sustainability Officer of Max Burgers , to talk about the many benefits of becoming a sustainable company. Max Burger is at the forefront of sustainability. Not only is the company climate-positive, its sustainability efforts boosted sales by as much as 900%. Watch Episode 11 with Kaj now! Here are some golden insights from their conversation.
EATER
JUNE 15, 2023
The U.S.
EATER
JUNE 15, 2023
The best Cosmopolitan cocktail recipes level up the drink of Sex and the City fame with blood orange juice, housemade grenadine and more.
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.
EATER
JUNE 15, 2023
Cassie Nova. Despite a wave of anti-drag legislation across the country, the show goes on for performers at Texas’s legendary Rose Room Standing in the back parking lot of Station 4, a sprawling LGBTQ dance club in Dallas, I realize this is the first time I’ve been here while the sun is still out, despite countless visits starting in my late teens. At 8:45 p.m., tucked behind the club, the parking lot is full but weirdly quiet, though I can still hear the bustling throng of people on the Strip,
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