7 Shifts
OCTOBER 12, 2022
There's no one-size-fits-all answer when it comes to distributing tips among restaurant staff, but there are a few different methods that are commonly used. This guide will cover some of the most popular methods for restaurant tip payouts, and offer some pros and cons for each so that you can decide what will work best for your establishment. Find the full guide to restaurant tip outs here.
Modern Restaurant Management
OCTOBER 12, 2022
Fun costumes, spooky movies, creative decorations, and piles of candy: what’s not to love about Halloween? It brings out the child-like playfulness, creativity, and spirited excitement in just about everyone. As a restaurant, you’ve got the opportunity to feed into that joyful excitement with special events for the season, so grab the chance before the winter holidays takeover!
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Perfect Daily Grind
OCTOBER 12, 2022
According to the International Coffee Organisation , Kenya was Africa’s fifth-largest coffee producer in 2020. Naturally, this makes it one of the most important origins across the entire continent. However, the country’s coffee production has been steadily declining since the 1990s for a number of reasons. These include a widening generational gap in coffee farming and the increasing prevalence of several pests and diseases.
Modern Restaurant Management
OCTOBER 12, 2022
Offering discounts to incentivize customers to enroll and engage with loyalty programs has been a common practice in the restaurant industry for years. But rapidly rising labor and food costs over recent months has heightened pressure on already tight restaurant margins. With the continued uncertainty of the current macroeconomic climate, brands must find ways to reduce marketing spend while driving more value from their customer base.
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.
Sculpture Hospitality
OCTOBER 12, 2022
Bar inventory is the process of counting everything you have in stock. You then use numbers from the beginning and end of a given period (i.e. week, month, quarter, year) to calculate your inventory usage , which is the amount of product you have used during the specified period.
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Evergreen
OCTOBER 12, 2022
October is officially here, and that means Halloween is quickly approaching. It’s the perfect opportunity to get into the spooky spirit and come up with themed promotions and events to engage customers and boost business at your bar […]. The post How to Celebrate Halloween at Your Bar or Restaurant appeared first on Evergreen.
Sante
OCTOBER 12, 2022
Robert Hall, a self-made businessman with a passion for wine, left the real world to focus his life on creating Continue Reading.
The Salt
OCTOBER 12, 2022
Her book, out Oct. 18, is a memoir, cookbook and retelling of Puerto Rican history. It's also a testament to her life's work of documenting and preserving the food of the Puerto Rican diaspora. (Image credit: Erika P.
EATER
OCTOBER 12, 2022
Photo by: Charles Sykes/Bravo/NBCU Photo Bank/NBCUniversal via Getty Images. I’ll have a Belvedere and soda with three lemons, juiced and “carcass out,” served in a short glass, please Because I have rotted my brain watching thousands of hours of women screaming at each other courtesy of Bravo’s Real Housewives franchise, I can recite Beverly Hills cast member Dorit Kemsley’s cocktail order, repeated perhaps hundreds of times on the show, from memory.
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.
Open for Business
OCTOBER 12, 2022
A restaurant menu is key to bringing guests in and keeping them around. Often, it’s the first impression guests will have—and a quick one at that. On average, guests will spend only 109 seconds reading your menu, according to a Gallup poll. Creating a new menu or improving an existing one takes time. You’ll want to consider the items, design, and continued promotion.
EATER
OCTOBER 12, 2022
Funke credits his time in Bologna, Italy, for his desire to make pasta On this episode of Plateworthy, chef Nyesha Arrington visits chef Evan Funke — who says he knows how to make more than 155 pasta shapes — at LA’s Felix, where he teaches Arrington how to make tortellini by hand. “No machines,” Funke says. “[Just] sticks, hands, and mind.”. Funke credits his time in Bologna, Italy for starting his journey into handmade pasta.
The Salt
OCTOBER 12, 2022
The 17 foot statue is of a hand holding a Cheeto with bright orange fingertips. Cheetos erected the statue in Cheadle, Alberta, because the town's name sounds like cheetle — the name for Cheeto dust.
EATER
OCTOBER 12, 2022
From secret menus to cost-saving app hacks, our desire to go beyond the menu is making restaurant workers’ lives hell The night I asked the souvlaki truck on my corner to put gyro meat on top of my feta fries I felt like a god. My partner looked at me in bafflement under the truck’s harsh lights. “You can just do that?” I honestly didn’t know if I could.
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.
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