Fri.Feb 23, 2024

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The Shift Where We Ditched Paper Schedules and Spreadsheets for Automation

Crunchtime

In this article, a seasoned restaurant industry veteran with over three decades of experience, recalls the process of moving back-of-house operations from spreadsheets, to an automated platform. Learn about the struggles that ensued and the important lessons learned.

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Top Restaurant Tech Trends in 2024

Chowly

Overview In 2023, small restaurant owners faced challenges but stayed strong, supported by loyal customers and robust spending. The economy defied expectations, avoiding a downturn, thanks to successful efforts by the Federal Reserve. Job opportunities expanded, with over 2.6 million jobs added nationally. Entering 2024 brings uncertainty but holds hope for growth.

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L.A. County sues Grubhub for passing along refund charges to restaurants

Restaurant Business

The delivery service says it's already changed the policy, but the county has a long list of other alleged abuses it wants the company to correct.

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You Should Always, Always Ask for Extra Sauce When Ordering Delivery

EATER

Getty Images These tiny to-go containers of dressings, salsas, vinegars, and more are great to use in your weeknight cooking This post originally appeared in the February 17, 2024 edition of The Move , pro tips and advice from Eater’s dining experts, direct to your inbox, direct to your inbox. Subscribe now. I’m a boring home cook. I have just a handful of go-to recipes for lunch and dinner in my arsenal, most of which are variations on the “house meal” theme.

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How to Build the Ideal HR Team

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.

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Buzztime Weekly Bar Trivia Challenge – Week 21

Buzztime Business

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 However, as the years pass, some of the questions become outdated and obscure.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.

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A New Type of ’Tini Is Hiding in Plain Sight

EATER

Now that we’ve cycled through myriad updates to the ’90s originals, a new, thoroughly modern ’tini is emerging—and it breaks even more of the rules.

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Mountain Mike's gets a new CEO, Bloomin' Brands CFO retires and more executive updates

Restaurant Business

Executive Summary: Jim Metevier was elevated to chief executive of the pizza chain and Christopher Meyer is retiring from the Outback Steakhouse parent after two decades.

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Lincoln Park Discovers Its Soul

EATER

Soul Prime finds its way on the North Side with a little help from TikToker extraordinaire Keith Lee

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Starbucks' latest union battle is over its board

Restaurant Business

Labor activists argue that the company’s union stance has been bad for its brand and warrants new board members. The coffee shop chain is pushing back hard.

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How to Build the Ideal HR Team

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.

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Hungry for Change: Understanding Consumer Perception and Demand for Sustainable Packaging

Modern Restaurant Management

The restaurant industry has recognized the need for innovative packaging solutions to meet growing consumer demand and contribute towards sustainability targets. Traditional restaurant packaging has a significant negative impact on the environment as common materials used, such as Styrofoam and single-use plastics, are not compostable. The high reliance on plastics for food packaging has led to a buildup of landfill waste and ocean pollution.

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Bloomin' Brands to close 41 restaurants and open up to 45 more

Restaurant Business

The owner of Outback Steakhouse is pruning older, struggling stores in favor of new ones that generate better returns.

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Please Don’t Tell Me About Every Single Dish on the Menu

EATER

Lille Allen/Eater That’s what the menu is for I’ve come to lightly dread a server asking “Have you dined with us before?” Not because I feel uncomfortable being new, or insulted if they don’t recognize me from a previous dinner, but because I know my answer does not matter. It’s not a real question, but an overture to a canned speech about every single dish on the menu.

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Pay hike for couriers shakes up food delivery in NYC

Restaurant Business

Customers are paying more, and couriers are working less. What it all means for restaurants is still unclear, but some fear it could get ugly.

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Planning Your Restaurant's 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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Why Wingstop isn't afraid of Popeyes' chicken wings

Restaurant Business

The Bottom Line: The fast-casual wing chain says its sales improve when another brand pushes the product. Here’s why that might be.