Modern Restaurant Management

FEBRUARY 23, 2021

I grew up learning the business from the best restaurateur I know — my father, T.J. Moran. He opened the first Ruth’s Chris franchise in 1975 and became one of the company’s largest U.S. franchisees. Throughout his career, which included owning and operating several more restaurant concepts and other service businesses, he spent decades leading his teams through many highs and lows.

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Typsy

FEBRUARY 23, 2021

Reducing the environmental impact of hotels and resorts has been an industry priority for decades. And in a world forever changed by the spread of COVID-19, addressing health and environmental concerns has become a critical aspect of hotel operations. In today’s blog post, guest contributor Beau Peters explores how you can turn sustainability to your advantage, ensuring your guests feel safe and your reputation soars.

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EATER

FEBRUARY 23, 2021

The overwhelmingly white image of beer culture erases a much longer, far-reaching narrative of Black brewing. In a 1995 article in the Journal of Black Studies , Kenneth Christmon describes an interaction between the French ethnographer Marcel Griaule and a Dogon elder and priest named Ogotemmeli. Griaule, who was doing work in Mali, told Ogotemmeli that he was confused by the occasional ramblings he had heard from older, apparently drunk men who repeated what he believed to be a curious phrase:

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Modern Restaurant Management

FEBRUARY 23, 2021

In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia gets into a spirited discussion about to-go cocktails, 2021 beverage trends and more with Nicole Quist, Beverage Director for bartaco. Things at bartaco changed when COVID-19 became reality. “We wanted to reimagine what our at-home guests were looking for, and as our CEO says, ‘Hospitality is safety’ ” So, could to-go cocktails work?

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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.

Hiring

EATER

FEBRUARY 23, 2021

Black food is “omnivorous and multinational,” says historian Jessica B. Harris. And it’s nourished this nation. Many assume African-American cuisine consists solely of fried chicken, collards, and cornbread. These are indeed touchstones of Black food in America, but that assumption is limiting in more ways than one, most obviously because it too narrowly defines the diversity of what we bring to the table.

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EATER

FEBRUARY 23, 2021

Black folks creating their own support systems are continuing a longstanding practice in their communities. During the summer of 2020, as chef Kia Damon watched her community in Brooklyn take to the streets to protest police brutality, she asked herself, “What can I do for my people?”. Damon, who has led pop-up dinner series and worked as the culinary director of Cherry Bombe , had long noticed how difficult it was to access nutritious, affordable groceries in her Bedford-Stuyvesant neighborhood

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Foodable

FEBRUARY 23, 2021

In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Andrew Nash, the chief executive officer at Targetable , to explore two-for-one branding and rethinking your digital advertising strategy. Targetable is a cloud-based software platform designed to create social media advertisements specifically tied to your restaurant.

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EATER

FEBRUARY 23, 2021

Black people are foundational to the culinary identity of the United States. This is the thesis of African/American: Making the Nation’s Table , a virtual exhibit from the Museum of Food and Drink (MOFAD). With text, historic artifacts, and a series of virtual events, the MOFAD exhibit traces this influence throughout all spheres of our food system: from agriculture and distilling, to the movements that spread food traditions across the country, to the individual chefs, cookbook authors, and inv

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The Restaurant Times

FEBRUARY 23, 2021

When it comes to North Indian food, Bihari cuisine doesn’t seem to capture much attention compared to the glamourous Mughlai or Punjabi cuisine. Despite the stereotype, Puja Sahu and her team decided to bring Bihari cuisine to the forefront. Thanks to its delicious menu, a cozy ambiance, and great service, Potbelly has become a most loved spot in Delhi NCR and now even in Bengaluru.

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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.

Hiring

Marketing4Restaurants

FEBRUARY 23, 2021

Restaurant Value Engineering- KFC and Christmas in Japan. This is the second part of our Value Engineering episode and this time we will delve into a case study. Restaurant Value Engineering is a fairly new term for restaurants but has been in practice in some industries. They are doing some components of it but this something that will bring to the forefront, something that can be quite tangible for you to be able to understand how you can increase the profitability of your restaurant.

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The Restaurant Times

FEBRUARY 23, 2021

When it comes to North Indian food, Bihari cuisine doesn’t seem to capture much attention compared to the glamourous Mughlai or Punjabi cuisine. Despite the stereotype, Puja Sahu and her team decided to bring Bihari cuisine to the forefront. Thanks to its delicious menu, a cozy ambiance, and great service, Potbelly has become a most loved spot in Delhi NCR and now even in Bengaluru.

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Fine Dining Customer Experience 2012 Food Supply 52

ForaFinancial

FEBRUARY 23, 2021

The post Restaurant Finance Management: Our Top Tips appeared first on Fora Financial.

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Management Management 52

Sante

FEBRUARY 23, 2021

Join me on a virtual trip to the Cognac region to taste fortified wine!

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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.

Food

Modern Restaurant Management

FEBRUARY 23, 2021

Clever Ramen, scheduled to open this spring, was designed with the concept of using raw, true materials that bring warmth and life to the restaurant space. Born and Raised Hospitality, the restaurant group behind other Phoenix restaurants Clever Koi, Across The Pond, and Fellow Osteria teamed up with Aline Architecture Concepts to create the new fast-casual build-your-own meal restaurant featuring a menu of customized ramen noodle bowls, steamed bao buns, and seasoned fries.

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EATER

FEBRUARY 23, 2021

Peter Kim /Shutterstock. Trust me, it’ll change the way you cook This post originally appeared in the February 22, 2021 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. Subscribe now. There’s a persistent myth in American life that as you get older, the homes you occupy will get bigger, or at least more comfortable.

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Sante

FEBRUARY 23, 2021

A Bottled-in-Bond Bourbon Par Excellence.

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2021 145

EATER

FEBRUARY 23, 2021

San Mateo and Marin counties are expected to enter the red tier on February 23, with SF to follow in March [link].

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Advertiser: Paycor

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.

Management

EATER

FEBRUARY 23, 2021

With pop-ups like Honeysuckle, Black Feast, and the Vegan Hood Chefs, Black innovators engage with food for a greater purpose. Soul food and Southern food are undeniably rooted in the African-American experience, but Black food in America can’t be defined by just these two categories. The movements that mark the African diaspora mean that Black culinary influence in this country is much farther ranging: Enslaved Africans brought with them crops and agricultural skills , which they adapted to the

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EATER

FEBRUARY 23, 2021

The Massachusetts-based doughnut and drinks empire also added a blueberry matcha latte to its menu [link].

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Menu 91

EATER

FEBRUARY 23, 2021

Malinda Russell’s “A Domestic Cookbook” offers more than culinary advice. It also gives clear attribution to figures who are typically erased or lost to history. In 1866, Malinda Russell self-published A Domestic Cookbook: Containing a Careful Selection of Useful Receipts for the Kitchen. The book holds the distinction of being the first known, cookbook published by an African American, and the first book to offer culinary advice by an African-American woman ( The House Servant’s Directory by Ro

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EATER

FEBRUARY 23, 2021

Racial discrimination has long contributed to the steady decline of Black-owned farms in America, but a movement to grow those numbers may soon be bolstered by real support. African-American farmers are disappearing. The legacy of structural inequality has steadily depleted their ranks. For nearly a century, racial discrimination in agriculture, exclusion from federal relief programs, and laws that preyed upon the economically disadvantaged have slashed the number of Black farmers in America fro

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Advertiser: Paycor

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.

Recruiting