Lavu
OCTOBER 13, 2023
What is Restaurant Table Turnover Rate? Table turnover rate measures of how often a table is occupied by a new group of guests during a specific period of time. It is calculated by dividing the number of guests served by the number of tables available during that time period. For example, if a restaurant has 10 tables and serves 30 guests in a four-hour period, its table turnover would be 3.
Modern Restaurant Management
OCTOBER 13, 2023
The holiday season provides an opportunity for companies to express gratitude and appreciation to their employees and customers. It's a time to end the year on a positive note, strengthen relationships, and lay the foundation for a promising new year. However, as the saying goes, "It's the thought that counts." A poorly chosen gift can have unintended consequences, like leaving employees disappointed.
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Food Business
OCTOBER 13, 2023
Continuing our series on experts in our field, today we have on Tom Suchuch to discuss the NM high school culinary program, ProStart. This is a national program with state level programs. ProStart is part of a necessary conversaton about our current hiring challenges in the restaurant industry. The difficulty in finding and retaining either experienced and/or trainable staff is our latest challenge The industry business model is evolving quickly and restaurant owners have to adapt.
Restaurant Business
OCTOBER 13, 2023
As diners look for exciting experiences at restaurants, operators can use versatile ingredients to deliver just that, all without stretching staff thin.
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Veloce POS Blog
OCTOBER 13, 2023
Precise inventory management of alcohol and strict control of beverage pours are fundamental elements for any owner or manager of a bar or microbrewery. Accurate beverage management not only maintains adequate supply but also prevents losses and wastage that hurt profitability. The post VelMIX: The liquor management champion for your bar appeared first on POS Veloce HQ.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Sante
OCTOBER 13, 2023
When it comes to the world of wine, I’m guessing that Croatia is not on the top of your list. However, thanks to Croatian Wine Imports, based in the greater Boston area, over 80 wines from the Dalmatian Coast are available for us to try stateside.
Restaurant Business
OCTOBER 13, 2023
Malls with a Cheesecake Factory are more likely to be current on their loans, according to a Moody’s analysis. But the chain may not be retail's white knight.
Sante
OCTOBER 13, 2023
Hardly a day goes by without at least some coverage of the effects of the staff shortage. Baby boomers – marked by high birth rates in many European countries – are exiting the job market and, often, cannot be replaced to the same extent by a younger workforce.
EATER
OCTOBER 13, 2023
Lille Allen/Eater Marion Cunningham’s 1987 cookbook made the meal synonymous with approachable pleasure and one legendary waffle recipe Breakfast is my favorite meal. This does not make me special in any way. When Marion Cunningham began writing her 1987 cookbook, The Breakfast Book , many people told her that breakfast was their favorite meal, but they couldn’t articulate precisely why.
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!
Sante
OCTOBER 13, 2023
Assignment: Drink the Chilean red, read its Bordeaux history, take a guess.
Restaurant Business
OCTOBER 13, 2023
The Bottom Line: What are consumers like right now? Is Ozempic going to ruin the restaurant industry? Can Burger King maintain its momentum? Here’s what we want to know.
EATER
OCTOBER 13, 2023
Gov. Gavin Newsom just signed SB 478 — dubbed a "junk fee ban" — into law. Here’s what that means for restaurants and bars that charge mandatory service fees in California.
Restaurant Business
OCTOBER 13, 2023
The Bottom Line: The owner of Papa Murphy’s says that consumers are getting “more demanding,” which is exactly what happens in a market when people are cutting back.
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.
Buzztime Business
OCTOBER 13, 2023
Are you hungry for more trivia? Is one night of bar trivia per week not enough to satiate your senses? Buzztime has tens of thousands of questions in its database. Pub trivia hosts and players could spend a lifetime with them! However, as the years pass, some of the questions become outdated and obscure. Events that are important one year become irrelevant many years later.
Restaurant Business
OCTOBER 13, 2023
The pizza chain is seeing some strong results with its Pepperoni Stuffed Cheesy Bread, its second new product introduction this year. Expect more from the chain.
The Restaurant Manifesto
OCTOBER 13, 2023
Endless experimentation has rendered the classic aperitif almost unrecognizable The post Has The Negroni Lost Its Way? appeared first on The Restaurant Manifesto.
EATER
OCTOBER 13, 2023
The labor union representing bartenders, cooks, and servers is picketing on the Las Vegas Strip
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
OCTOBER 13, 2023
Executive Summary: A roundup of high-level job changes in the restaurant business includes changes for Curbit.
EATER
OCTOBER 13, 2023
Apple TV+’s “Lessons in Chemistry,” the miniseries adapted from the blockbuster Bonnie Garmus novel, retains most of its source text’s charm and bite — but loses some of the spirit Elizabeth Zott isn’t your prototypical cooking show host. The set of Supper at Six is a carnation-pink wonderland, but she has the mien of a reprimanding school teacher with a sardonic edge; if the conventions of the genre demand she embody perkiness, she bucks the trend with brio.
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