7 Shifts
FEBRUARY 4, 2021
Beechwood Doughnuts is a popular doughnut bakery in St Catharines, Ontario, which has been serving delectable doughnuts—from nanaimo to pumpkin cheesecake —to thousands of customers for six years. From paper schedules and lineups around the block, to 7shifts and delivery-only doughnuts, it’s safe to say that Beechwood has evolved a lot in recent years—mostly thanks to COVID.
Modern Restaurant Management
FEBRUARY 4, 2021
In a study conducted by InGage Consulting and Franchise Business Review, franchisees that are engaged in their business are 3.7 times more profitable than those that aren’t. And during a pandemic that has lasted for nearly a year and devastated thousands of restaurants, engagement is crucial. However, driving engagement is historically challenging for most multi-location restaurant brands and COVID-19 has only exacerbated that challenge.
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EATER
FEBRUARY 4, 2021
Restaurant workers are made to feel powerless by design — and that keeps abusive chefs and toxic kitchens unchecked This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. For decades now, the dining public has understood restaurant kitchens to be tough places to work.
Modern Restaurant Management
FEBRUARY 4, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses the potential of AI in restaurant enviornments with Jerry Abiog, Co-Founder and CMO of Standard Insights, an AI as a service growth marketing platform that recently launched iOrder digital menus. He explained how AI can help drive sales, improve the customer experience, and prevent customer indecision by telling them what to do next.
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.
Restaurant365
FEBRUARY 4, 2021
Some are predicting a potential boom in the restaurant industry in the post-pandemic era. Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations. However, if there’s one thing that will have a huge effect on all future business trends, it is new labor wage laws. The Fair Labor Standard Act (FLSA) sets the federal minimum wage, as well as the regulations around overtime pay, labor rules for minors, and payroll recordkeeping.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Foodable
FEBRUARY 4, 2021
The Fast Casual Nation podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron sits down with Louis Basile, the president and founder of Wildflower and Nobana , to explore the ever-changing ghost kitchen and virtual kitchen restaurant space.
EATER
FEBRUARY 4, 2021
Shutterstock. From sushi in a luxe private tatami room to gastropub steaks in a rooftop igloo, here’s where to eat in Utah’s fanciest ski town Just 35 minutes from Salt Lake City International Airport, Park City is an easily accessible alpine oasis that has something for everyone: a walkable downtown, picture-perfect mountains, and an enviable food scene.
Sante
FEBRUARY 4, 2021
We all have rituals that we perform day in and day out without batting an eye. I kick start every Continue Reading.
Foodable
FEBRUARY 4, 2021
On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Geoff Alexander, the president and chief executive officer of Wow Bao , to explore the ins and outs of the dark kitchen space. Wow Bao is a popular Asian fast casual joint that has ventured into the dark kitchen space. The chain provides participating kitchens and restaurants with a starter kit for steaming, cooking, and selling their menu items via third party delivery companie
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.
Sante
FEBRUARY 4, 2021
Try new cocktail recipes to add sparkle to the dark winter days ahead.
The Salt
FEBRUARY 4, 2021
Scotland's signature whisky business continues to struggle. That because of the coronavirus pandemic, and U.S. tariffs that are part of a long-running, unrelated trade dispute over airplanes.
Sante
FEBRUARY 4, 2021
A clean and flavorful blanco tequila. Light citrus on the nose. Excellent balance with no harshness. Finishes with creamy vanilla Continue Reading.
The Salt
FEBRUARY 4, 2021
Champion race car driver Michael Andretti won the race — covering 350 feet at a top speed of 17 miles per hour. The event helped to launch the parking garage at a new casino in Washington state.
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.
EATER
FEBRUARY 4, 2021
Look upon this beautiful slop. | Elazar Sontag. This mushy mess won’t win any awards for beauty, but it gets me through the morning A good bowl of mush is not an afterthought, but a delicate balancing of taste and texture — the predominant texture is, of course, smooth. A great bowl of mush delivers all the olfactory pleasures of a more texturally stimulating meal, without jarring you into the sort of sharp alertness that can feel intrusive and unpleasant before 11 a.m.
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