The Eat Restaurant
MARCH 9, 2022
Running a restaurant is no easy business. As a restaurant owner, you have to look after and keep track of every aspect of your operations - staff, raw materials, customer service, sales volume, and more. The list goes on and on.
Modern Restaurant Management
MARCH 9, 2022
The restaurant industry loses an astounding $162 billion each year in food waste. This is due, in large part, to overbuying, overproduction, and spoilage, which could be significantly reduced with smarter systems in place. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment.
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Restaurant365
MARCH 9, 2022
If you’re currently hiring restaurant staff, you’re not alone. According to the National Restaurant Association, despite the steady gains in recent months, eating and drinking places remained 824,000 jobs – or 6.7% – below their February 2020 pre-pandemic employment peak. Last year’s shortage has become the restaurant labor shortage 2022. Even with the uptick in hiring since the beginning of the year, the restaurant staffing crisis remains a major challenge for the industry.
Modern Restaurant Management
MARCH 9, 2022
We've all ordered our favorite food online at least once from a local restaurant, and it was cold when it arrived at our doorstep. Events like this not only ruined our entire eating experience, but also prevented us from ordering food from this restaurant for a while. Restaurant owners are trying to solve this problem by choosing the right packaging option.
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 Engine
MARCH 9, 2022
After a couple of years, it’s often time to give your website a boost. Your restaurant has a certain ambiance and vibe. From your theme to the layout of your tables, the design of your restaurant, and your lighting, your brick-and-mortar restaurant tells your customers what they can expect when they dine with you. The sights and smells of your food entice them and provide your diners with a feeling they can only get when they eat in your restaurant.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Foodable
MARCH 9, 2022
Listen to "103. Founder of Sushi Maki on Developing a Brand Over Two Decades" on Spreaker. The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I chat with Abe Ng , founder and chief executive officer of Sushi Maki about brand development, innovation and growth over two decades.
Gourmet Marketing
MARCH 9, 2022
Social networking has given new meaning to the term ‘interaction’. Not only has it allowed people to connect with each other all over the world, but it has also enabled us to share our thoughts, opinions, and experiences as well. Hashtags, especially on social networks like Instagram, are an essential way to enable these interactions, allowing us to discover all kinds of photos, links, and messages.
T-Ching
MARCH 9, 2022
An interview with Angela McDonald, the owner of Oregon Tea Traders and President of US League of Tea Growers. The post Interview with Angela McDonald appeared first on T Ching.
EATER
MARCH 9, 2022
YesChef. Cilantro, fresh ginger, and rice wine vinegar add up to a cool, crisp coleslaw When you’re eating a dish as rich as fried chicken, a punch of brightness and freshness is absolutely essential, and nothing suits the bill quite as well as a bowl of cool, crisp coleslaw. But thanks to the mayo-glopped versions popular at mediocre fast food chains, this classic Southern side dish has earned a bad reputation.
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.
The Salt
MARCH 9, 2022
Americans around the country are trying to help Ukrainians in any way they can. One couple in New York turned to making borscht sausages in order to generate money to give to charity.
EATER
MARCH 9, 2022
The chef traded in the high-speed NYC restaurant life for a slower-paced kitchen full of tradition in Kentucky “I’m defined by two places: New York and Kentucky,” says chef Edward Lee, who ran a successful restaurant in his hometown of New York City, but found fame by opening 610 Magnolia in Louisville, Kentucky, which honors and celebrates the traditions of Southern cuisine.
Planet Grape
MARCH 9, 2022
The post 2020 Dirty Minded Sauvignon Blanc California appeared first on planet grape® wine review.
EATER
MARCH 9, 2022
Alex Staniloff/Eater NY. [link].
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.
Planet Grape
MARCH 9, 2022
The post 2020 Blank Verse Chardonnay California appeared first on planet grape® wine review.
EATER
MARCH 9, 2022
Barry Brecheisen/Eater Chicago. [link].
Planet Grape
MARCH 9, 2022
The post nv Anna De Cordoniu Cava Brut Rose appeared first on planet grape® wine review.
EATER
MARCH 9, 2022
Shutterstock. [link].
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
The Restaurant Times
MARCH 9, 2022
Many restaurant owners were obliged to close their dining rooms or perhaps shut down their operations totally in the early days and weeks of the COVID-19 epidemic to avoid the spread of the coronavirus. For many restaurateurs, this meant drastically reducing their marketing efforts. For the post-pandemic era, managers and restaurant owners must construct specific development strategies.
EATER
MARCH 9, 2022
Taberna de Moe in San Cristobal de las Casas, Mexico | Tamlin Magee. Homer Simpson drinks here. So do countless “Simpsons” fans across Latin America. On the outskirts of Cuenca, Ecuador, bar hoppers might accidentally wander from the Andes right into Los Simpson. On one side of the road, Springfield is spelled out, Hollywood sign-style, above illustrations of Chief Wiggum arresting Bart, Kearney, and Dolph for vandalism.
EATER
MARCH 9, 2022
In the new omnibus spending bill, there won’t be any replenishment of the Restaurant Revitalization Fund. | Shutterstock. Expect to see many more restaurant closures in the coming months Welp, it’s (almost) official: when Congress takes up the 2022 omnibus spending bill, there won’t be any new money for restaurants that are still struggling after years of pandemic-related losses.
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