Next Restaurants
AUGUST 2, 2022
By Adrian Johansen, Contributor. There’s no question that these last few years have been deeply challenging for business owners. Even the most successful and experienced entrepreneurs have struggled to keep their businesses afloat in the face of a massive global health crisis , widespread civil unrest, catastrophic supply chain disruptions, and seemingly endless economic volatility.
7 Shifts
AUGUST 2, 2022
How do you create a restaurant culture that attracts staff and retains them? We asked someone who's done it—the one and only Danny Meyer. Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack , one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments , which invests in hospitality-driven companies across a variety of industries.
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Modern Restaurant Management
AUGUST 2, 2022
In all my years in the restaurant/bar/hospitality industry, I have never run into the hiring situation that we are in today. I don’t have one customer in any state who has all the employees that they need. Some clients have 90 percent of the staff they need, but most are closer to 50 or 60 percent. As I have written in the past, the most important thing you can do is to hold on to the staff you have.
Perfect Daily Grind
AUGUST 2, 2022
For some years now, high rates of staff turnover have been an issue in the hospitality sector, including coffee shops. For instance, according to research from management software platform Deputy , the UK hospitality industry alone has an employee turnover rate of 30% – double the national average. Furthermore, staff turnover rates were also prominent before Covid-19, but the pandemic only made things worse.
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.
Goliath Consulting
AUGUST 2, 2022
The restaurant industry saw a significant increase in delivery and takeout during the COVID-19 lockdown. As lockdown restrictions were lifted, restaurant owners expected some customers to return in person while still following safety measures. However, most restaurants were still getting more delivery orders than ever. Because of the vast influx of delivery orders, restaurants have ramped up their takeout, delivery, and online ordering services either through their system or third-party delivery
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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T-Ching
AUGUST 2, 2022
After so many events were canceled due to COVID-19, it was with much anticipation that I attended the 2022 Tea Fest PDX. The post Tea Fest PDX 2022 appeared first on T Ching.
Chef's Resources
AUGUST 2, 2022
There is no excerpt because this is a protected post. The post Protected: Why Having a Good Chef’s Uniform Is Crucial appeared first on Chefs Resources.
EATER
AUGUST 2, 2022
Shutterstock. I use it for everything from collecting cooking refuse to displaying fresh fruit I am not one of those people who insists on keeping their counters clear of gadgetry. Nope, I have an absurdly huge ice maker (the kind that makes the good ice, thank you very much), an air fryer, a fancy toaster, and an assortment of canisters and containers.
Restaurant Accounting
AUGUST 2, 2022
Owning a bar or restaurant is no easy feat. It takes hard work and dedication to build a successful business, but there’s one thing that many owners overlook when opening their establishments: procuring a liquor license. If you’re looking to sell alcohol in your establishment, you must get familiar with applying for one of these […].
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.
EATER
AUGUST 2, 2022
Lille Allen/Eater. With a recent line of seasonings, McCormick seems eager to compete with modern spice companies, like Burlap & Barrel and Diaspora Co. When I think about McCormick, my mind drifts to my mom’s spice cabinet, where stout, red-capped bottles have been collecting dust for decades. During visits home, my siblings and I like to fish out old bottles like bingo balls and gleefully announce their expiration dates — usually closer to our DOBs than the present day.
The Rail
AUGUST 2, 2022
By Briana Hilton, Contributor A smidge over 9% of restaurants in the United States incorporate vegan meat in their menus, according to one report from the AI platform Tastewise. With the report concluding that plant-based meat appears on foodservice menus 1,320% more than before the coronavirus pandemic , there’s no question that the popularity of such menu items is booming.
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