Sante
NOVEMBER 1, 2023
How much do you invest in on-going training? Have you formulated a training plan with measurable outcomes? Are you serious about training and do your staff members see the value in it? What you see in performance is tied directly to what you invest in training and teaching.
Modern Restaurant Management
NOVEMBER 1, 2023
According to the National Floor Safety Institute (NFSI), more than three million food service employees and one million guests are injured as a result of slip-and-fall accidents annually. The industry spends more than an established $2B for slip and fall-related injuries, and this number is rising by 10 percent each year, according to an NFSI study.
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Sculpture Hospitality
NOVEMBER 1, 2023
Effective inventory management is critical when it comes to operating a thriving bar or restaurant. There are many important elements that will help you master inventory management including forecasting from forecasting to ordering processes.
EATER
NOVEMBER 1, 2023
Alimentari Flaneur The creator of Alimentari Flaneur has some tips for making your Thanksgiving tablescape one to remember Baskets overflowing with grapes, a platter of figs dotted with unlit cigarettes, luxuriously pooled olive oil: these are the hallmarks of an Alimentari Flaneur grazing table. The chic, opulent spreads have made appearances at events for brands like Proenza Schouler and Waldorf Astoria , where they can lend a sense of instant conviviality to a room.
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Restaurant Business
NOVEMBER 1, 2023
Parent company Yum Brands said the chain’s operating loss will be $10 million in the fourth quarter, which it blamed on anticipated impacts of legislation that will raise wage rates next year.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Wasserstrom
NOVEMBER 1, 2023
With the increased risk of illness during the colder months, it’s important to keep extra PPE supplies in-house, to prevent the spread of viruses and bacteria, and to keep our guests and employees healthy. Stock Up on Extra PPE & Sanitation Supplies This Winter There are several reasons why it’s important to keep extra PPE […] The post PPE & Sanitation Items: Your Winter Essentials appeared first on The Official Wasserstrom Blog.
Restaurant Business
NOVEMBER 1, 2023
The chain’s year-over-year traffic turned positive in October, a sign that its turnaround efforts are working. Now the challenge is sustaining it.
The Eat Restaurant
NOVEMBER 1, 2023
To help you make an informed decision, we'll compare Yelp Reservations to other reservation systems, considering features, pricing, compatibility, & more.
Restaurant Business
NOVEMBER 1, 2023
A year after debuting 12 flavors of chicken sandwiches, the fast-casual chain is winning new customers who spend more and keep coming back.
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
OneDine
NOVEMBER 1, 2023
The payment landscape in the modern world has undergone a significant transformation, with traditional payment methods giving way to more innovative and convenient options. EMV (Europay, Mastercard, and Visa) chip technology was a significant step forward in enhancing payment security, but recent advancements in contactless payment methods have raised questions about the future of EMV.
Restaurant Business
NOVEMBER 1, 2023
The fast-casual chain is streamlining operations as its parent company plans to go public. This is the latest step.
EATER
NOVEMBER 1, 2023
Sure, you could eat those candy bars as-is, but turning them into a glaze will definitely be more delicious. | Lara Sanmarti/Getty Images Because there’s nothing spookier than wasting those trick-or-treating sweets This post originally appeared in the October 30, 2023 edition of The Move , a place for Eater’s editors and writers to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move.
Restaurant Business
NOVEMBER 1, 2023
The U.S. Department of Labor says it is investigating wage-and-hour complaints against the troubled fast-casual chain.
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.
Lavu
NOVEMBER 1, 2023
Starting a food delivery business can really make a difference for restaurants or any food business, helping them reach more people and make more money. First, it’s super important to have a smooth and efficient delivery system. You need to invest in reliable and easy-to-use delivery platforms that work well with your restaurant’s ordering system.
Restaurant Business
NOVEMBER 1, 2023
The chain says promotions like $1 margaritas are working, but it's looking to do more on the permanent menu too.
EATER
NOVEMBER 1, 2023
Dina Ávila/Eater The briny, earthy genius of a Thanksgiving stuffing studded with oysters When I got married and officially joined my husband’s family, there were a few welcome dining traditions I inherited: crispy soft-shell crab sandwiches on soft white bread, cold gin martinis with very little vermouth and exactly three olives, and, every Thanksgiving like clockwork, plump oysters in dressing.
Restaurant Business
NOVEMBER 1, 2023
The much-requested tool is designed to help restaurateurs keep closer tabs on their business.
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
NOVEMBER 1, 2023
Atlanta has moved on from Michelin fever to processing a takedown of the city’s dining scene by the TikTok food critic
Restaurant Business
NOVEMBER 1, 2023
A Deeper Dive: Mastercard’s Stephanie Meltzer-Paul joins the podcast to discuss loyalty programs and why they’ve become so popular in the restaurant industry.
EATER
NOVEMBER 1, 2023
Each pig gets cooked over a wood fire for around 18 hours Sam Jones has become a Carolina barbecue legend by carrying on his family’s tradition of cooking whole hogs. “The way I look at it, I’m the fourth generation of my family that’s been doing this right here,” says Jones, owner of Sam Jones BBQ. “Our evolution has come this far out of the ground because once upon a time they were cooking in the ground, but then again, if it’s not broke, don’t fix it.
Restaurant Business
NOVEMBER 1, 2023
Same-store sales at Taco Bell rose 8% in the third quarter while sister chain KFC continued to aggressively open new units around the globe.
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
NOVEMBER 1, 2023
Laura Murray Creamed spinach, mushroom duxelles, and filet mignon in a flaky crust: What’s not to love? This is an excerpt from Eater’s debut cookbook that brings some holiday inspiration: Turkey is a given, but for a luxurious holiday spread, consider adding a beef Wellington to the mix. This version, served with mushroom duxelles and creamed spinach, comes from Swift & Sons in Chicago.
Margin Edge
NOVEMBER 1, 2023
Have you ever been in a situation where you accidentally reintroduce yourself to someone after having previously met multiple times or are you prone to continuously forgetting people’s names? Ashley Klein doesn’t have interactions like this. She has wizard-like skills of not only remembering everyone she meets but also knowing personal character traits and facts about them.
EATER
NOVEMBER 1, 2023
Dina Ávila/Eater With a few simple hacks — a gravy boat, chopped herbs, and a taper candle or two — your holiday celebration can look like a million bucks Whatever You Celebrate, Make It Look Nice The holidays are to human beings what fluorescent lighting is to a bathroom mirror: They bring out our true nature, whether or not we want to see it. Some of us are compelled to go big, with feasts and tablescapes in the key of ancient Rome, while others are compelled to not only go home but also into
Restaurant Business
NOVEMBER 1, 2023
The breakfast-and-lunch chain recently opened its 500th location and has many others under development as it works to expand its presence.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
EATER
NOVEMBER 1, 2023
Harry Dempster/Getty; Mirrorpix/Getty In the market for Champagne for whatever reason? Start with a bottle from one of these Champagne houses. I love Champagne — the way it smells, tastes, and bubbles up while I’m enjoying a nice full glass. As we stride toward the time of year (and what a year) when Americans consume the most Champagne, there are decisions to be made, should we all be so lucky: namely, which bottle to pick?
Restaurant Business
NOVEMBER 1, 2023
When it comes to offering signature menu items, sometimes all it takes is adding the sweetness of fruit. Learn more today.
EATER
NOVEMBER 1, 2023
Dina Ávila/Eater A two-ingredient trick that makes your turkey look and taste amazing Turkey lovers, you’ve been lied to. Picture in your mind’s eye the perfect Thanksgiving spread: crusty and moist stuffing, creamy green beans, wiggly cranberry sauce, and that glistening chestnut-brown turkey. It’s that last bit I’m talking about. A turkey will never come out of the oven roasted to a perfectly even mahogany color that gleams and sparkles on the platter, no matter how you light the room.
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