7 Shifts
MARCH 18, 2021
A year ago this month, our industry was rocked to its core. After a few weeks of uncertainty in February and early March 2020, COVID-19 was declared a pandemic on March 11, 2020, by the World Health Organization. America and Canada soon followed suit by declaring states of emergency, effectively turning all restaurants into takeout-only businesses. Foot traffic disappeared overnight.
EATER
MARCH 18, 2021
How many immigrant-owned restaurants and mom-and-pops were left out of early conversations about “saving restaurants”? In March 2020, Irene Li, chef of Mei Mei , a modern Chinese restaurant and food truck in Boston, and program manager of CommonWealth Kitchen , was spending most of her time thinking about how to keep her restaurant running in a way that made employees and customers feel good.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Crunchtime
MARCH 18, 2021
The 6 Must Have Features of an Effective Restaurant Management Dashboard. All operators want to win. The roadmap to victory is paved with information that helps guide restaurant managers toward smart decision-making. Simple questions are almost impossible to answer without a restaurant operations management platform. Your operations platform gets everyone on the same page by providing the guidance and answers to those questions -- and the results can be remarkable.
EATER
MARCH 18, 2021
The tools you’ll need for elaborate buttercream decorations. Spring pastels and intricate buttercream bouquets are within reach with these tools Whether you’re trying to treat your family to an after-dinner showstopper or you want to impress total strangers on social media, it’s hard to go wrong with a very pretty cake. The Great British Bake Off and cake influencers have convinced everyone that a colorful buttercream stunner is the peak of baking artistry.
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.
Modern Restaurant Management
MARCH 18, 2021
Despite the pandemic, Teriyaki Madness experienced growth and expansion. In this episode of The Main Course , we learn from CEO Michael Haith why the brand is resonating with guests. He attributes the company’s growth to franchising business model, which they call “Franchising with a Soul.” Haith explained, “It means it’s not a cookie-cutter concept.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
|
Sante
MARCH 18, 2021
The Mitchell & Son “Spot whiskeys,” produced by Irish Distillers, are named for the color-coding system once used in the Continue Reading.
The Eat Restaurant
MARCH 18, 2021
During the Covid-19 emergency, restaurants had to go back to the basics, cutting costs and trying to attract more customers.
A Wine Story
MARCH 18, 2021
Biodynamic Wines of Austria. Have you wondered if biodynamic wines taste better than “other wine?” And what are biodynamic wines, anyway? To call itself “biodynamic” a winery must adhere to certain principles in the vineyard and winery. The principles of biodynamic wines were first developed by Rudolf Steiner in the 1920s and have their origins in science, historic agriculture, and philosophy. .
EATER
MARCH 18, 2021
Celeste Noche. Gillian Fitzgerald’s recipe traces its tender, tangy roots back to her family’s farm in Ireland “For me, soda bread is warmth and comfort,” says Gillian Fitzgerald. “It can be as elevated or simple as you want it to be. You can have your smoked salmon and your super-fancy cheese plate, or you can just toast it and smother it in butter.
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.
Modern Restaurant Management
MARCH 18, 2021
Menus are shifting quickly to digital screens, promising operational efficiency and a consistent brand experience from dine-in to drive-thru. Physical menus are a trial to maintain: They need to show multiple day parts, they may not reflect what’s actually available in the kitchen, and they can be impossible to coordinate across more than a few locations.
EATER
MARCH 18, 2021
Pauly D’s Italian Subs is bringing a slice of the Jersey Shore to Vegas [link].
Indoor Media
MARCH 18, 2021
Whether your business has been open for a decade or just two years, only you can know when it’s time to rebrand. There’s no “time-limit” for successful branding, but at a certain point, you’ll likely feel the pressure to update your business. When it comes time to revamp your appliances, services or rethink your brick & mortar, you may want to go ahead and recreate your brand at the same time.
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.
EATER
MARCH 18, 2021
One year into the pandemic, and it’s still a feat [link].
EATER
MARCH 18, 2021
[link].
EATER
MARCH 18, 2021
Pizza Hut Canada. Pizza Hut Canada is releasing “8-bit-style versions of Pizza Hut favorite recipes” A fun thing about living in modern times is now we have to know what the hell NFTs are in order to keep up with news about pizza. Pizza Hut Canada has announced it is releasing “1 Byte Favourites,” aka digital images of pizza, as non-fungible tokens.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
Expert insights. Personalized for you.
370 
Let's personalize your content