Mon.Aug 01, 2022

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Reduce Time Spent on Recruiting

Modern Restaurant Management

In a tight labor market, restaurants are struggling, with many reducing hours or even closing due to staff shortages. In a recent poll of restaurant managers and owners, LANDED found that two out of three are spending three or more hours a week on recruiting, and one in six are spending six-plus hours a week. With average restaurant staff turnover at 130 percent , this is not entirely surprising.

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How has Covid-19 affected the coffee industry in Shanghai?

Perfect Daily Grind

There’s no denying that the Covid-19 pandemic has had a lasting effect on coffee shops, roasters, traders, producers, and plenty of other coffee businesses around the world. But through 2021 and 2022, while many other countries were loosening their pandemic restrictions, China continued to impose a strict zero-Covid policy across its larger cities, such as Beijing and Shanghai.

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The Future of Food Is in the Group Chat

EATER

Carolyn Figel /Eater. Platforms like Discord and DEMI Community offer food creators and brands a way to interact with their biggest fans — without being at the mercy of flighty algorithms Diaspora Co. , the five-year-old company with a mission of building a better spice trade , sold its first batch of kadipatta plants this year, sending small green shoots to homes across the country in May.

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Why Dark Kitchens Are Revolutionizing The Delivery World?

Apicbase

Apicbase partner Rushour aggregates your online orders , allowing you to manage them from a single tablet. In this article, the RusHour team shares their views on the benefits of the so-called “Dark Kitchen” phenomenon. You’ve probably already heard of the Dark Kitchen , haven’t you? Often perceived as a direct competition to “classic” restaurants, these two concepts are actually more and more complementary.

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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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Kaitlin Bray Named Director of Audience Development for Eater and Punch

EATER

Bray will lead a team overseeing social media and audience growth across both editorial networks Kaitlin Bray has been named the director of audience development, Eater and Punch. In this newly created role, Bray will oversee the audience teams for both Eater and Punch, the latter of which joined Vox Media in August 2021. Bray has been driving audience and social strategy at Punch since June 2019, including growing the drinks-focused site’s vibrant Instagram and supporting tentpole initiatives s

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Cómo crear las mejores experiencias gastronómicas – una conversación con Oscar Medrano

The Restaurant Times

Sweet and Spicy es una empresa de servicios gastronómicos dedicada a los servicios gastronómicos con más de 20 años en el mercado. Hasta la fecha, han organizado más de 2000 eventos que cubren todo tipo de eventos culturales y sociales en las áreas de gastronomía y administración de empresas, servicio y etiqueta, negocios, etc. . La empresa se centra en proporcionar soluciones prácticas diseñadas para la clientela corporativa. .

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Why Is Butter Temperature So Important in Baking?

EATER

Tiffany Jan /Eater. Whether softened or cold or room temperature, applying the right kind of butter can be surprisingly tricky In pretty much every baking recipe, no matter the diversity of the ingredients or range of final products, you can almost guarantee one thing: If the recipe calls for butter, you’re going to be told what temperature that butter should be.

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Canadian company is looking for the world's first Chief Candy Officer

The Salt

Candy Funhouse in Ontario says the CCO will taste test thousands of sweet products each month. The company told CNBC that the job pays $100,000 a year and applicants can be as young as five.

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Why TikTok’s Pink Sauce Was Made to Go Viral

EATER

Lille Allen/Eater. From millennial pink to Barbiecore, it’s no surprise that TikTok’s Pink Sauce popped off The writer Katy Kelleher claimed Barbie pink as the “color of the year” in Refinery29 earlier this month , citing its appearance in Greta Gerwig’s in-progress Barbie movie and Valentino’s recent runway show and TikTok’s popular bimbocore subgenre.

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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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Hospitality Headcount Hits Two Year High – but Leaver Rate Remains Major Cause for Concern

Hot Schedules

The post Hospitality Headcount Hits Two Year High – but Leaver Rate Remains Major Cause for Concern appeared first on Fourth.

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How to Celebrate a Birthday in New York City

EATER

A spread of dishes from Hanoi House in New York City. | Stephanie Wu. Three ideas for a low-key celebration A version of this post originally appeared on July 30, 2022, in Stephanie Wu’s newsletter, “From the Editor,” a roundup of the most vital news and stories in the food world. Read the archives and subscribe now. Growing up, I bemoaned my summer birthday and the fact that I couldn’t celebrate with my friends and classmates during the school year.

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The King of Union Square Hospitality Relinquishes His Crown

EATER

Patrick McMullan via Getty Image. [link].

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‘Top Chef’ Season 20 Is Packing Its Knives and Going to London

EATER

Getty Images. [link].

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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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‘The Bear’ Star Jeremy Allen White on Why Carmy Is No Dirtbag

EATER

[link].

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