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In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Steven Sperry , the founder and chief executive officer of Minnow , to explore the ins and outs of food safety. MORE
Restaurant branding is a major part of establishing a successful restaurant. It represents and conveys the restaurant’s identity, mission, and values. Building the restaurant’s unique identity in customers’ minds and boosting brand recall is what branding is all about. MORE
The landmark Americans with Disability Act (ADA) requires restaurants to ensure that their premises are accessible for people with disabilities. MORE
Pricing the drinks in your bar can be tricky. Set your liquor prices too high and you run the risk of driving customers away, but set your drink prices too low and you may not be bringing enough money in to even cover your costs, especially if volume fluctuates. Bar Management Bar Inventory MORE
Chefs Resources Staff Video Tutorial Library for Corporate Members Welcome to Chefs Resources exclusive video library geared towards providing Chef’s with a way to give consistent training about basic kitchen philosophies to all your cooks, sous chefs, kitchen managers, and lead line cooks. MORE
Want to make your café perform the best it can? Here are 5 key KPIs that the savviest managers are following to ensure success! The post 5 KPIs Every Clever Café Manager Should Track appeared first on Bizimply. Operations Management Retail & Hospitality Tips from Bizimply café kpi Top Post MORE
The Ravenna dining destination will shutter permanently July 3 after six years [link MORE
Restaurant branding is a major part of establishing a successful restaurant. It represents and conveys the restaurant’s identity, mission, and values. Building the restaurant’s unique identity in the customers’ minds and boosting brand recall is what branding is all about. MORE
Bourbon is a friendly liquor for beginners. But what sets the bourbon flavor apart? Known as “the American spirit,” bourbon is made exclusively in the USA. Unlike other whiskeys, distillers mix bourbon with at least 51% corn, which gives it a slightly sweeter flavor profile. MORE
James Park/Eater. MORE
Sign up today with Uber Eats. Delivery was already on the rise in the food industry, and COVID-19 accelerated this shift. For restaurants, that means making the most of this opportunity to connect with customers. MORE
Why Are Hotel Operating Costs Rising So Quickly? A s vaccine proliferation leads to more travelers returning to the market and the relaxation of international borders, hotels are starting to finally realize the long-awaited full reopening. MORE
In the midst of the COVID-19 pandemic and the resulting restaurant shutdowns, online ordering has become the go-to method for many customers. MORE
Sponsorships are a good way to bring in profit and show products you love to your audience. A brand will pay or sponsor you in return for you promoting their business and products. MORE
People across India are cooking for their neighbors. Dhiraj Singh/Bloomberg via Getty Images. MORE
With climate change and other environmental issues seldom out of the headlines, more and more consumers are now looking for plant-based alternatives to their traditional meat-based food choices. Introducing: 3D bioprinting. MORE
THE HORROR | Photo by Johannes Neudecker/picture alliance via Getty Images. Aww, we’re doing “automation is going to ruin food culture” discourse again Every year or so, the world loves to spend a day or two panicking about overreaches in vending machine technology. MORE
Delicious food is on the move all around Tampa Bay. The food truck scene here in this gulfcoast slice of paradise is as eclectic as it is exquisite, with plenty of different cuisines to choose from. MORE
Sculpture Hospitality
JUNE 8, 2021
Pricing the drinks in your bar can be tricky. Set your liquor prices too high and you run the risk of driving customers away, but set your drink prices too low and you may not be bringing enough money in to even cover your costs, especially if volume fluctuates. Bar Management Bar Inventory
Modern Restaurant Management
JUNE 8, 2021
In the midst of the COVID-19 pandemic and the resulting restaurant shutdowns, online ordering has become the go-to method for many customers.
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Restaurant Clicks
JUNE 8, 2021
Bourbon is a friendly liquor for beginners. But what sets the bourbon flavor apart? Known as “the American spirit,” bourbon is made exclusively in the USA. Unlike other whiskeys, distillers mix bourbon with at least 51% corn, which gives it a slightly sweeter flavor profile.
Modern Restaurant Management
JUNE 8, 2021
The landmark Americans with Disability Act (ADA) requires restaurants to ensure that their premises are accessible for people with disabilities.
Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast
In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.
Hot Schedules
JUNE 8, 2021
Why Are Hotel Operating Costs Rising So Quickly? A s vaccine proliferation leads to more travelers returning to the market and the relaxation of international borders, hotels are starting to finally realize the long-awaited full reopening.
Modern Restaurant Management
JUNE 8, 2021
Sign up today with Uber Eats. Delivery was already on the rise in the food industry, and COVID-19 accelerated this shift. For restaurants, that means making the most of this opportunity to connect with customers.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Bizimply
JUNE 8, 2021
Want to make your café perform the best it can? Here are 5 key KPIs that the savviest managers are following to ensure success! The post 5 KPIs Every Clever Café Manager Should Track appeared first on Bizimply. Operations Management Retail & Hospitality Tips from Bizimply café kpi Top Post
EATER
JUNE 8, 2021
People across India are cooking for their neighbors. Dhiraj Singh/Bloomberg via Getty Images.
Foodable
JUNE 8, 2021
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Steven Sperry , the founder and chief executive officer of Minnow , to explore the ins and outs of food safety.
Chef's Resources
JUNE 8, 2021
Chefs Resources Staff Video Tutorial Library for Corporate Members Welcome to Chefs Resources exclusive video library geared towards providing Chef’s with a way to give consistent training about basic kitchen philosophies to all your cooks, sous chefs, kitchen managers, and lead line cooks.
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This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect, how habits are solidifying, and where to focus to drive the greatest impact.
The Restaurant Times
JUNE 8, 2021
Restaurant branding is a major part of establishing a successful restaurant. It represents and conveys the restaurant’s identity, mission, and values. Building the restaurant’s unique identity in the customers’ minds and boosting brand recall is what branding is all about.
Restaurant Technology Guys
JUNE 8, 2021
With climate change and other environmental issues seldom out of the headlines, more and more consumers are now looking for plant-based alternatives to their traditional meat-based food choices. Introducing: 3D bioprinting.
The Restaurant Times
JUNE 8, 2021
Restaurant branding is a major part of establishing a successful restaurant. It represents and conveys the restaurant’s identity, mission, and values. Building the restaurant’s unique identity in customers’ minds and boosting brand recall is what branding is all about.
Restaurant Clicks
JUNE 8, 2021
Delicious food is on the move all around Tampa Bay. The food truck scene here in this gulfcoast slice of paradise is as eclectic as it is exquisite, with plenty of different cuisines to choose from.
Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality
In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.
Lady Boss Blogger
JUNE 8, 2021
Sponsorships are a good way to bring in profit and show products you love to your audience. A brand will pay or sponsor you in return for you promoting their business and products.
EATER
JUNE 8, 2021
The Ravenna dining destination will shutter permanently July 3 after six years [link
EATER
JUNE 8, 2021
THE HORROR | Photo by Johannes Neudecker/picture alliance via Getty Images. Aww, we’re doing “automation is going to ruin food culture” discourse again Every year or so, the world loves to spend a day or two panicking about overreaches in vending machine technology.
Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant
Due first to necessary staffing cuts, extreme safety protocols, and now the need to rehire against outsized government stimulus, unemployment benefits and wage requirements, managing and staffing have become the most urgent conversation in restaurants today. This, adding on to the lynch-pin management style restaurants often have, has made restaurant cultures more vulnerable and volatile than ever. If your restaurant is suffering from cut staff, low morale, or ineffective training, you've come to the right place. Join Harlan Scott of Harlan Scott Hospitality, learn how to get back in control of your restaurant and your operation back on autopilot.
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