Ken Burgin
FEBRUARY 8, 2022
Being busy is great, but chaos is not – it leaves customers frustrated, staff upset and a real loss of potential profits. Here’s a quick checklist to prepare front and back of house so you maximise results, contain costs and avoid drama. Prepare for the Busy Days. Based on the other factors, like weather, day of the week, TV and sporting events.
Modern Restaurant Management
FEBRUARY 8, 2022
At a dizzying 137 pages long, the 80/20 tipping rule was signed into legislation in October. Taking effect on December 28, 2021, the rule is proving confusing to owners, operators, and tip-producing and non-tip producing employees (especially since often that employee is one and the same within any given shift). Whether or not the law is repealed, it’s being enforced now and restaurant owners and operators need to get up to speed, and fast, to ensure they get–and stay–in compli
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A Wine Story
FEBRUARY 8, 2022
Romanelli Winery Umbria. Hello, nice to meet you.” Devis Romanelli greets me as I approach his family home and winery. Handsome enough to be an Italian fashion model, Mr. Romanelli is the descendant of several generations of grape growers before him. While families with vineyards sold their grapes to the cooperative in the past, today Devis Romanelli is in charge of creating a powerful brand for the family business.
Restaurant365
FEBRUARY 8, 2022
Restaurant forecasting is so critical, especially now when 2022 could possibly be as unpredictable as 2020 and 2021. Forecasting implications affect inventory and labor spending, so you must forecast to accurately predict what your labor cost is going to be and what your restaurant inventories are going to look like. In this two-part blog post series, you’ll learn the importance of forecasting in restaurants and how to accurately implement restaurant demand forecasting.
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.
Goliath Consulting
FEBRUARY 8, 2022
The restaurant industry has been slowly adopting new innovative technology and digital solutions as of recent. Since 2020, this has led to an increase of new technology systems for restaurants and helped them adapt to a new digital reality. Technology and digital systems have helped many restaurants over the years, especially during 2020 and 2021. There has been new systems and new changes made in touchless payments, online ordering, contactless pickup, and more.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Ken Burgin
FEBRUARY 8, 2022
Nothing should interrupt a customer who’s keen to give you money! The sales term is ‘grease the slide’ – removing any friction that stops a customer completing a sale. Check for any bumps or roadblocks you may have created – here are some solutions: Take more Credit Cards: Do you accept the whole range? Amex fees are a bit higher, but ‘no Amex’ rules get people offside, especially if they want the points.
Foodable
FEBRUARY 8, 2022
Listen to "Growing A Restaurant Collection with Chef-Driven Concepts" on Spreaker. The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.
The Wine Knitter
FEBRUARY 8, 2022
When I think of calendar events in February, Ground Hog’s Day and Valentines’s Day are at the top of my list. Unfortunately, Punxsutawney Phil, the famous groundhog, made his prediction this year with six more weeks of winter to contend with. So, with that in mind, let’s move on to Valentine’s Day and comfort our hearts and souls with wine, a cocktail, and tea that are sure to please the palate and chase away the winter blues.
A Wine Story
FEBRUARY 8, 2022
Col di Betto Winery Umbria. Raffaele Chierico, just 27, is quickly emerging as the fresh face of Umbria. His Col di Betto vineyard thrives in the gorgeous green expanse of the D.O.C. territory called “Trasimeno’s hills.” In 2000, Raffaele’s father bought this land to plant vineyards. This allowed the young Raffaele to grow up with the vines. After a stint of missionary work in Bolivia, Raffaele learned English as a server in England.
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.
T-Ching
FEBRUARY 8, 2022
Why do you want to start a tea business? This is the most important question you can ask yourself. The post Want to Start a Tea Business? appeared first on T Ching.
A Wine Story
FEBRUARY 8, 2022
Diversity of the Orvieto DOC . Orvieto is a hilltop region in Umbria. Historically it’s famous for its white wine called “Sun in a Bottle” by the ancient Romans. The ancient Etruscans carved out cellar-like caves from the volcanic soils (tufa, similar to France’s Loire Valley) to produce and store the sweet white wine popular during that period.
EATER
FEBRUARY 8, 2022
Shutterstock. Nice things are meant to be enjoyed, even if it means they break sometimes This post originally appeared in the February 7, 2022 of The Move , a place for Eater’s editors and writers to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. One privileged and also incredibly bulky result of being part of a family that’s been in the U.S. for multiple generations is that we’ve had time to accumulate a
EATER
FEBRUARY 8, 2022
Whether you’re a new baker or a seasoned pro, baking with local, stone-ground flour can be a challenge. Here’s how to get started, recipe included. Whether you’re a brand-new baker or a seasoned bread pro, baking with stone-ground flour made from local wheat can be a fairly heady challenge. Why? Because local flour can be remarkably different from the inexpensive commodity flour found on grocery store shelves nationwide.
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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