Embrace the Suck
SEPTEMBER 1, 2021
*The following is an excerpt from my new book: Your Restaurant Culture Sucks coming out in September 2021. "You should close your restaurant.". I can’t believe the words just came out of my mouth. There was a very long silence on the other end of the Zoom call. Enough silence that you knew deep down this person never expected you to say that… yet, there I was telling a restaurant owner those very words.
The Restaurant Times
SEPTEMBER 1, 2021
Since the 1970s, the US restaurant industry has witnessed healthy growth. The immense developments in the F&B industry are a major contributor to the booming US economy. The country has more than 1 million operating restaurant locations as of 2021, employing 15.6 million workers. Surviving in such an intensely competitive environment demands competency and streamlined operations.
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Bizimply
SEPTEMBER 1, 2021
The Hospitality Industry has been reshaped forever! Restrictions and new working models have shaped our behaviours and started new trends. The post Hospitality Trends That Are Here To Stay appeared first on Bizimply.
The Restaurant Times
SEPTEMBER 1, 2021
The restaurant industry has changed dramatically over the past two years, with technology playing a significant role. Restaurateurs today are more interested in building a sustainable business that will last beyond the blips and continue to thrive in challenging situations. Hence, technology-first business models such as cloud kitchens are only expected to become more prevalent in the coming years.
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Sante
SEPTEMBER 1, 2021
Few chefs bear the moniker,“Chef of the Century.” Joël Robuchon was one of them. In 1976, he was awarded the Continue Reading.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Sante
SEPTEMBER 1, 2021
“Making excellent Prosecco and sharing it with others was my guiding purpose for launching Altaneve.”.
The Restaurant Manifesto
SEPTEMBER 1, 2021
Accommodating undeserving guests is a hospitality construct that needs to die. The post Restaurants Need To Stop “Killing With Kindness” appeared first on The Restaurant Manifesto.
Sante
SEPTEMBER 1, 2021
Chef Cassidee Dabney has worked in luxury hotels and resorts around the United States for most of her career, but Continue Reading.
EATER
SEPTEMBER 1, 2021
Sweetgreen/Facebook. Sir, this is literally a Sweetgreen Shutting up is literally free, but then again, so is posting on LinkedIn, where Jonathan Neman, co-founder and CEO of Sweetgreen, recently published a post — which he then took down after Vice pointed it out — essentially blaming fat people for the ravages of the pandemic and calling on the government to create a “health mandate.
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.
Sante
SEPTEMBER 1, 2021
A globally inspired pork belly recipe from one of Vermont's newest dining destinations.
App Institute
SEPTEMBER 1, 2021
It’s no secret that the bar and nightclub industry has been severely impacted by the Covid-19 pandemic. However, between lockdown restrictions easing and vaccine rollouts, many bars and nightclubs are beginning to trade again. Although this is good news for the industry, the environment in which they are reopening has changed dramatically. This means that.
Sante
SEPTEMBER 1, 2021
South Seas Sizzle in San Francisco.
Restaurant Clicks
SEPTEMBER 1, 2021
Going out to eat in Fort Lauderdale is an incomparable experience to almost any other city that I’ve been to. There’s just something enrapturing about cruising down Seabreeze Boulevard lined with luxury hotels and gourmet restaurants and pulling into your favorite spot for a beautiful dinner by the water. When you’re trying to think of where to eat near Fort Lauderdale, you’ll be faced with enough options to make your head spin, especially if you’re operating on an empty stomach.
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
SEPTEMBER 1, 2021
Using local ingredients and inspiration from regional dishes, Fong has made a pie to represent every state in the U.S. What does a Missouri-themed pie taste like? Or a pie representing New Jersey? Stacey Mei That’s what Yang Fong started 50 Pies for 50 States, her project to bake a pie representing each U.S. state , to find out. Fong started the project in 2016 when she was in the process of obtaining her permanent residency in the U.S.
Sante
SEPTEMBER 1, 2021
Also, Valdobbiadene, and restaurants in San Francisco, Vermont, and Tennessee.
EATER
SEPTEMBER 1, 2021
Gary He/Bloomberg via Getty Images. [link].
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Modern Restaurant Management
SEPTEMBER 1, 2021
After the rollercoaster of the last year and a half, the restaurant industry is moving forward with making upgrades they put off because of the disruption COVID-19 created. The trends the industry had in 2019 toward improved tech stacks, better reporting, and streamlined operations can’t wait any longer, and restaurants are finding the budget to put toward technology again.
Modern Restaurant Management
SEPTEMBER 1, 2021
Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Legislation. Restaurant Revitalization Fund Replenishment Attempts Falter : While Congress has expressed bipartisan support for replenishing the depleted Restaurant Revitalization Fund (“RRF”), it has not been able to take action to do so.
EATER
SEPTEMBER 1, 2021
[link].
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EATER
SEPTEMBER 1, 2021
These are the fancy-ish vinegar brands taking our pantries on an acid trip Our pantries are in the middle of an acid trip. Shelves are crammed with vinegars from around the world, from gently sweet Filipino sugarcane vinegar to aromatic black Chinkiang vinegar made from fermenting sticky rice. It’s an ever-expanding condiment kaleidoscope — and thanks to increased interest in fermentation from chefs and home cooks bolstered by pandemic-era cooking, North America’s artisanal vinegar industry has
EATER
SEPTEMBER 1, 2021
The tuna lasagna from Take One Fish. | Rob Palmer. In his follow-up to “The Whole Fish Cookbook,” Josh Niland treats tuna like beef or pork Josh Niland’s first cookbook, The Whole Fish Cookbook , won two James Beard Awards in 2019, for best restaurant and professional book, and cookbook of the year — a title that introduced it to a broader audience than was perhaps anticipated.
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