Wed.Jul 06, 2022

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The Effects of Inflation on Restaurants and How to Combat Decreased Demand

Modern Restaurant Management

While 2021 was the year of the comeback for restaurants, 2022 is proving to be a very different story. Record-high inflation is hitting consumers from every angle – gas, groceries, rent – and restaurants tend to be the first place they cut spending. Restaurant traffic, while recovering and up nine percent in 2021 compared to 2020, is still 4 percent below pre-pandemic levels, with smaller chains and independent restaurants down by nine percent, according to a study by The NPD Group.

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Restaurant Finances: Trends Every Restaurant CFO Should Be Monitoring in 2022

Black Box Intelligence

What Are Restaurant Finances? Tracking restaurant finances is one of the best ways restaurants have to monitor their success. And the idea that it is important to track metrics that have a significant bearing on your restaurant revenue may seem a bit straightforward. But it is not only important because this data can be used to ensure that your restaurant keeps generating positive restaurant revenue, but also because it can be used to compare your financial performance with the rest of the resta

2022 84
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Goliath Consulting Group Welcomes Chef Christopher Gianino to Our New Nashville Office

Goliath Consulting

Welcome to the team, Christopher Gianino! Goliath Consulting Group is a full-service restaurant consultancy based in Atlanta, GA, for those new to our business. We are committed to our range of client services, and welcome Christopher to the team as our Chef Consultant to help us towards our goal of allowing us to focus our efforts on existing and new clients in Nashville, TN, and Louisville, KY areas.

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Social Media’s Coolest Bakers Are Going All in on Fruity, Floral Dome Cakes

EATER

Kassie Mendieta/I Bake Mistakes. Whimsical yet organic, these rounded confections are a treat to behold A cake from the Chicago-based baker Dream Cake Test Kitchen looks like something out of a Dr. Seuss landscape: Flowers poke out like Truffula trees, and halved fruit protrudes like glowing orbs. “I like to create environments that you think you saw, but you’re not sure where,” says Hyun Jung Jun, an artist who has made cakes under the Dream Cake name since 2020.

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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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Restaurant Finances: Trends Every Restaurant CFO Should Be Monitoring in 2022

Black Box Intelligence

What Are Restaurant Finances? Tracking restaurant finances is one of the best ways restaurants have to monitor their success. And the idea that it is important to track metrics that have a significant bearing on your restaurant revenue may seem a bit straightforward. But it is not only important because this data can be used to ensure that your restaurant keeps generating positive restaurant revenue, but also because it can be used to compare your financial performance with the rest of the resta

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Popeyes Biscuits Are the Perfect Party Food

EATER

Biscuits are the perfect middle ground between “snack” and “meal.” | Popeyes. Showing up to a party with a 24-pack of Popeyes biscuits is an unimpeachable move This post originally appeared in an edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move.

Food 98
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TeaBookClub: A Book Club for Tea Lovers

T-Ching

TeaBookClub is a virtual space for sharing knowledge, discussing industry topics, and to simply make friends. The post TeaBookClub: A Book Club for Tea Lovers appeared first on T Ching.

Book 83
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How an Expert Fisherman Catches Alaskan King Salmon

EATER

Dan Geneen travels to Copper River in Alaska where the most valuable salmon are caught On this episode of Dan Does , host Daniel Geneen goes to Alaska to visit Kyle Lee, the founder of Alaskan Salmon Co., and join him fishing for the day in the Copper River, home to the fattiest and most expensive salmon in the world. Salmon will swim up to 300 miles to find a birth home before they spawn, and they prepare for the journey by storing up fat.

Travel 92
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The internet tracks down a woman who won big at a fair

The Salt

The internet went wild after the Virginia-Kentucky District Fair shared that Linda Skeens dominated the competition. Mason Mousette, a radio host at HOT 93.3 in Dallas, was determined to find her.

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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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Stone Barns Claims It’s Fixing Agriculture. Former Employees Say the Farm Was Plagued by Dysfunction.

EATER

Eighteen former workers at the Stone Barns Center for Food & Agriculture allege dysfunction in the livestock program at America’s most famous regenerative farm “This isn’t a joke,” police told the Daily Voice , a hyperlocal news site in Westchester County, New York, on August 30, 2018. “We really are helping the restaurant and farm staff try to capture the cow.

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Blue Hill at Stone Barns Tells a Beautiful Story. Former Employees Say It’s Too Good to Be True.

EATER

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. But former employees say that narrative often obscured a more complicated reality. This story contains a detailed account of a sexual assault. In November 2013, a 22-year-old cook named John Schaible arrived in Pocantico Hills, New York, to work at Blue Hill at Stone Barns.

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Feed the Rich, Save the Planet?

EATER

For 15 years, the Stone Barns Center for Food & Agriculture tried to fix the food system by educating children and producing new farmers. Now, its mission is linked more than ever to fine dining destination Blue Hill at Stone Barns and a famous chef’s vision for trickle-down change. On the morning of February 7, 2020, office employees at the Stone Barns Center for Food & Agriculture filed one by one into meetings with management.