Culinary Cues
DECEMBER 21, 2023
This the time of year to pause and reflect, to push past the challenges, the less than stellar moments, the times we would just as soon forget, and the scars from an industry that passes them out freely and give thanks for what we have. Yes, we do have loads to give thanks for and the good really does far out-weigh the bad if we just take the time to reflect and look in a mirror.
Modern Restaurant Management
DECEMBER 21, 2023
Picture this – it’s 5 a.m. and you receive a frantic call about the state of your restaurant. In the hospitality industry, the last thing you want is a phone call from the alarm company at an early morning hour about a fire, break-in or other disaster at your business. Taking proactive measures and having plans in place will allow your business to react quickly to help minimize the impact of an emergency.
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Crunchtime
DECEMBER 21, 2023
Running, and growing, a multi-unit operation is tough, and only becomes more difficult across dozens, hundreds, or thousands of locations, especially as brands open new stores and try to hire (and retain) more staff. Ensuring efficient operations across every location has always been a priority for multi-unit operators, but now more than ever requires key processes and tools to stay competitive and scale for future success.
Modern Restaurant Management
DECEMBER 21, 2023
Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. Here are some of their insights. Click here for the first part and here for the second one. BrewLogix sees consumers of craft beverages moving from a “consumption creates the experience” mindset to an “experience creates consumption” mindset.
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EATER
DECEMBER 21, 2023
This year, restaurants joining forces with each other became the ultimate flex What is a restaurant? Apologies for the very middle-school opener, but this year I’ve found that my previously solid conviction that a restaurant is “a place where people cook a menu they’ve created for customers who pay to eat their food” has been challenged. And that’s because it seems I hear almost every week about a restaurant that is temporarily turning into a different restaurant.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
EATER
DECEMBER 21, 2023
Lille Allen | Eater The unlikely “it” bean of 2023 has had a meteoric rise, thanks largely to vegan and vegetarian influencers who are embracing it as a main character, not a forgettable side dish About six months ago, I started noticing food influencers on TikTok going gaga over butter beans. As an omnivore who loves meat and whose husband leans vegetarian, I often rely on TikTok for recipe inspiration, so the idea of substituting animal protein with beans wasn’t new or shocking.
Restaurant Business
DECEMBER 21, 2023
More than a dozen restaurants were fined for failing to properly disclose that they pass along swipe fees to guests.
24/7 Waiter
DECEMBER 21, 2023
The best online ordering system for restaurants should be easy to use and improve productivity. The current trend of consumers ordering in is increasing and doesn’t look as though it is slowing down anytime soon. It’s not just a simple pizza people are choosing to have delivered, but complete meals from contemporary food restaurants to upscale culinary delights are in demand.
Sante
DECEMBER 21, 2023
Stuart Baxter discusses finding a Scottish single malt whisky that is both great for sipping and ideal for mixed drinks. The post Scottish Single-Malt Whisky: The One-Bottle Solution appeared first on Santé Magazine.
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EATER
DECEMBER 21, 2023
Notes on damp. | Shutterstock There must be a better phrase for a month of light drinking Since 2006, Dry January (or the more cumbersome “Drynuary”) has gained a cultural foothold. There are certainly criticisms, but the normalization of taking a break from drinking — whether during Dry January, Dry July, or Sober October — has helped many people reassess their relationship with alcohol.
Sante
DECEMBER 21, 2023
The holiday season is officially in full gear. If you are looking for a last-minute idea, a special bottle of Continue Reading The post 10 Special Wines To Gift A Wine Connoisseur appeared first on Santé Magazine.
EATER
DECEMBER 21, 2023
Foamy beer and Lukr taps, a special tool for traditional Czech-style pours like hladinka, šnyt and mlíko, are taking over craft breweries.
Restaurant Business
DECEMBER 21, 2023
Marketing Bites: Bar Louie has deals in store for the holidays. Shoney’s is hosting a Christmas Day Feast. And Razzoo’s Cajun Cafe launches drink specials.
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EATER
DECEMBER 21, 2023
The French Laundry sent a cease and desist letter to a cannabis company that used its trademarked name for a product
Restaurant Business
DECEMBER 21, 2023
The smoothie chain is reportedly exploring a sale for as much as $2 billion, the latest indication of a warming restaurant M&A market.
EATER
DECEMBER 21, 2023
After earning a Certificate of Rehabilitation from Los Angeles County, the Alta Adams chef has started advocating for more compassion
Restaurant Business
DECEMBER 21, 2023
Lynsi Snyder, CEO of the secretive burger chain, shared news of the beverage additions on Instagram.
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.
The Salt
DECEMBER 21, 2023
In southeast Wisconsin, there's an option that ranks highly — apple pie that comes in a — wait for it — bag. This unique treat sells like hot cakes over the holiday season.
Planet Grape
DECEMBER 21, 2023
The post Glasvin-Sandhi Wines The Raj Parr Tasting Glass appeared first on planet grape® wine review.
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