Mon.May 09, 2022

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How to Improve Restaurant Purchasing for Higher Profit Margins

Sculpture Hospitality

It’s rare for restaurateurs to get to the next ordering day with no leftovers, no spoilage, and no last-minute menu changes. Even the best restaurant managers struggle with food purchasing and forecasting.

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FROM THE CHEF’S DESK – YOU NEVER KNOW – PART TWO

Culinary Cues

Weekend work continued through the Fall and Winter when I turned 16. I already made plans to work full time at the diner during the summer months. Millie was beginning to involve me in some of her breakfast prep when things were slow. I peeled and diced potatoes for home fries, cracked eggs for scrambled and omelets, and learned how to use the slicer to cut bacon from slabs (this was before layout bacon was a thing).

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Consumers Are Trading Down. Here’s How to Prevent Trade-Out

Modern Restaurant Management

What’s the saying? You can’t get blood from a turnip? Today’s restaurant guests are certainly an example. There’s only so much wiggle room in their discretionary incomes and it’s showing up in decreasing basket size and check. Based on our most recent QSR sales and traffic data , we can tell from decreases in traffic and basket size that we’re at an inflationary tipping point.

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Career progression for specialty coffee baristas

Perfect Daily Grind

For many baristas, a passion for high-quality coffee is one of the main reasons they work in the specialty coffee industry. But alongside this enthusiasm, baristas must also develop a broad range of technical skills, as well as knowing how to provide excellent customer service, if they are to be successful. In many cases, honing these skills gives baristas the foundation they need to advance in their careers, should they have the desire to.

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Planning Your Restaurants Path to Profitability

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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How to Improve Restaurant Purchasing for Higher Profit Margins

Sculpture Hospitality

It’s rare for restaurateurs to get to the next ordering day with no leftovers, no spoilage, and no last-minute menu changes. Even the best restaurant managers struggle with food purchasing and forecasting.

More Trending

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Podcast 16: Digital Innovation & Leadership in Hospitality Management

Ken Burgin

Michael Tinsager has a unique position in hospitality – as an industry adviser and podcaster with the Hospitality Mavericks Podcast , he has access to the experience and wisdom of hundreds of operators and experts. He is based in the UK and has a great perspective on the industry there, in Europe, North America and worldwide. Ken Burgin interviewed Michael to find out what he’s learned during the pandemic about Innovation & Leadership in Hospitality Management.

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What Are We Wearing to Restaurants Now, Brooklyn?

EATER

Why go out if you aren’t going to dress up? At buzzy Taiwanese restaurant Wenwen, it’s thrifted dad sweaters, leather pants, and lots of Balenciaga Welcome to Best Dressed , a new Eater series where restaurant diners show and tell what they’re wearing out to dinner, from the small details to the splashy pieces — and how they approached getting dressed for each spot’s specific scene.

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11 errores en el menú del restaurante que debes evitar en tu negocio de alimentos

The Restaurant Times

Para un restaurante, el menú es la herramienta de comunicación más poderosa. No solo presenta a los invitados tu restaurante y muestra tu oferta gastronómica, sino que también refuerza el concepto y la personalidad de tu marca. Pero para hacerlo de manera efectiva, debes diseñarlo de una manera particular. Un cliente solo mira un menú durante unos 2 minutos antes de decidir qué pedir.

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Calling all Wines, Spirits, and Read-To-Drink Beverage Alcohol Brands

Sante

Now is the time to enter the 2022 Santé Magazine Wine & Spirits Competition.

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Recruit and Retain New Blue-Collar Talent

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

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Eater Chicago Takes Home Local Award for Delivery Coverage

EATER

Shutterstock. The Chicago Headline Club announced Eater’s win at the 2021 Peter Lisagor Awards Eater Chicago won for Best Online Food or Restaurant Coverage at the 2021 Peter Lisagor Awards , the annual distinctions given by the Chicago Headline Club, the country’s largest chapter of the Society of Professional Journalists. The team was recognized for “Chicago Sues Grubhub and DoorDash for Allegedly Scamming Basically Everyone: Restaurants, Drivers, and Customers” , written by Eater Chicago edit

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Mario Batali’s Trial for Sexual Misconduct Allegations Begins in Boston

EATER

Boston Globe via Getty Images. [link].

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Delivery Workers Are Next Frontier of Labor Organizing

EATER

Jakub Porzycki/NurPhoto via Getty Images. Gig worker collectives across the country have successfully argued for more worker protections and in some cases, have prevented pay cuts. What many want next is the ability to form a proper union. This story was originally published on Civil Eats. In late April, New York City Mayor Eric Adams joined food delivery workers and the Commissioner of the Department of Consumer and Worker Protection in Times Square to mark a historic moment.