This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Everyone knows to be careful during the winter months when there’s snow or ice on the ground. What people often neglect to consider is that hazards still exist in the summer months, both indoors and outdoors. In fact, it’s the element of surprise that can make summer slips, trips and falls more severe than those that occur in winter. Slips, trips and falls are the second-leading cause of employee injury nationally.
Dina Ávila /Eater In Zoë Kanan’s cake, a recently reappraised dairy product meets the bright tang of lemon The one item you could always count on in my house growing up was a big tub of cottage cheese. Usually of the generic supermarket-brand variety, it was a fixture in our kitchen, front and center in the fridge. My vegetarian mother has had a lifelong love affair with the stuff, using it as a quick and filling source of protein on a near-daily basis.
Running a successful bar or restaurant requires efficient inventory management, especially when it comes to liquor bottles. Keeping track of the quantity and quality of your spirits is crucial for maintaining profitability and providing excellent customer service.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Made famous on "South Park" and with countless childhood birthday parties, this pink Mexican restaurant in Denver has received a spit and polish priced at "infinity dollars." A soft limited opening begins Friday.
Shish taouk on the grill at Damas. | Damas A tasting menu at a Syrian stalwart, poutine at a casse-croûte (Quebec-style diner), an ’80s bistro serving steak frites to the post-theater crowd, spicy pork collar at a Thai natural wine bar, and more of Montreal’s best meals “Where should I eat?” The Eater 38 hopes to answer that age-old question. This curated list offers a glimpse into Montreal’s thrilling food scene, home to an offbeat blend of poutine and pikliz.
The coffee giant is developing the lab in Costa Rica, near its research and development headquarters. The facility will be designed to help develop sustainable production practices.
The coffee giant is developing the lab in Costa Rica, near its research and development headquarters. The facility will be designed to help develop sustainable production practices.
Lille Allen/Eater Each offers a unique perspective defined not by arbitrary borders, but by culture In the aftermath of the pandemic, travel media has become saturated with scenes from Italy. The perennial nature of this trend – going strong since the Grand Tour of the seventeenth century – demonstrates that plenty of people can never get enough of daydreaming about the Bel Paese.
Hospitality Mavericks Podcast: Business Intelligence for Restaurants, insights from data in hospitality from Christian Mouysset from Tenzo. The post How to get <b> insights from data </b> in Hospitality: Tenzo’s Approach appeared first on Bizimply.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
It is crucial to get customer feedback when you own a restaurant. Knowing what your customers think of your food, service, and ambiance allows you to be better equipped to run a successful business. Customer reviews provide you with good and bad insight. By focusing on your audience, you can adapt to improve your ratings and show your clients you are listening to them.
The chef is opening a table at any of his restaurants for members of the hospitality industry to dine at a significant discount. The goal: to build community and camaraderie.
For the first time in recent history, the White House is hosting a state dinner that's entirely vegetarian. Plant-based chef Nina Curtis came in to help curate the menu.
Several forces are coming together to push Indian mainstream through the fast-casual model after years of fits and starts. But the major players are going slow, following a path of smart growth.
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
The department-store-cafe-caesar-salad to head-of-an-integration-team-at-a-software-startup pipeline seems rare, but for Michael Drew, it was the only thing that made sense.
*The information provided in this article does not, and is not intended to, constitute legal advice. Please contact a lawyer for advice. Embarking on the exciting journey of starting a restaurant is both thrilling and challenging. Being aware of common legal pitfalls in advance can help you navigate through complexities while maintaining compliance every step […] The post Common Legal Mistakes to Avoid When Starting a Restaurant appeared first on Restaurant Den.
From a tiny beachfront shop in California, Scotland-born Joe Gorrie built a cult following with his spin on fries. Now he’s aiming to become a bigger fish through franchising.
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
The sub chain opened its first location outside of North America, in Zurich. And it has a development deal in Mexico, making the chain’s first major forays into international markets under Restaurant Brands International.
British media company William Reed has released its annual list of the world's 50 best restaurants. The top spot went to a restaurant in Lima , Peru, called Central.
Chuck Hodes/FX In the show’s second season, Carmy, Richie, and Sydney set out to build a fine dining destination while doing considerable work on themselves, too *Minor spoilers for The Bear Season 2 below The Bear , a breakneck series about a chef who comes home to Chicago to take over his late brother’s Italian beef spot, was arguably television’s biggest surprise hit of 2022.
Before you can achieve success, you have to define it. Objectives and Key Results (OKRs) give you the framework to do just that. Paycor’s free guide includes a step-by-step process leaders can use to work toward – and achieve – their loftiest business goals.
Stuffed portobello mushrooms are the featured entree at tonight's gala state dinner for Indian Prime Minister Narendra Modi, thanks to a guest chef who specializes in plant-based cuisine.
Daniela Jordan-Villaveces “The Bear” actor likes his eggs soft and his bacon burnt and cooked in bulk We all could use a little dinner inspiration — even Ali Slagle, who dreams of dinner. In “Dinner Is Served,” she asks colleagues about one night when they somehow transformed ingredients into dinner with all this life going on. This month’s installment: When Matty Matheson, the multihyphenate chef, restaurateur, author, cooking show host, and The Bear actor cooks for his family at home in Fort E
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
419 
Let's personalize your content