Typsy
MAY 22, 2020
There's no denying the impact of coronavirus on the industry - and for many venues, preparing to reopen and get your business back on track might necessitate a few changes. That includes your menu: whether you're an established venue or feel a little more fluid, you must have a strategy in place to make sure your menu says and does everything you need it to.
Restaurant365
MAY 22, 2020
Understanding how to schedule and engage your staff is one of the most essential aspects of being a successful restaurant owner or operator. While the pandemic has impacted restaurants of all sizes over the past few months, the need to effectively manage and engage your staff has never been more pertinent in ensuring your restaurant’s continued viability.
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Sling
MAY 22, 2020
Employee turnover is an invisible issue that most managers tend to neglect. But if you want your business to succeed, you need to understand employee turnover and be able to manage it for the better. Because this is often easier said than done, the talent-management experts at Sling have created this article to introduce you to the concept of employee turnover and give you tips for decreasing it in your business.
Sante
MAY 22, 2020
great wine capitals.jpg. Author(s): Penny Weiss. Teaser: Exploring a few wines in the Douro wine region of Portugal. Recently, I virtually explored the DÃO wine region in Portugal. I thought it might be fun to “virtually” stop by the Douro wine region since it is so close by and taste a few wines from the Quinta do Crasto winery. Quinta do Crasto is a fourth-generation, family-run business that has been in the family of Leonor and Jorge Roquette for more than 100 years.
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
MAY 22, 2020
Whole Foods photo, Brooks Kraft LLC/Corbis via Getty Images; illustrations, zuperia /Shutterstock. Breaking down hazard pay, sick leave, and general safety at Costco, Whole Foods, Trader Joe’s, and more As the global pandemic drags on, grocery store employees have become frontline workers, and two months into the crisis, they’re still putting their own health at risk to keep America fed — and keep food on their own tables.
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Hot Schedules
MAY 22, 2020
Blog. Can’t Touch This. Nothing says ‘safe and sanitary’ like keeping your clock-ins to yourself. F lashback to 1990, and it seems MC Hammer was peering into our future when he said, “I told you, homeboy, you can’t touch this.” Among the many reopening challenges you now face is how to get your staff clocked in during a time when no one wants to touch anything that everyone else has touched – especially when they first come into the store, before they’ve completed t
Cheetah
MAY 22, 2020
Reading Time: 4 minutes. (or, what to do with that 50 lb bag of flour). Buying food in bulk isn’t just about saving money. Stocking up on food, especially during times of uncertainty, is one way to make cooking much simpler and grocery shopping one less thing to worry about. The one caveat about purchasing staples in true bulk quantities is storage.
The Restaurant Times
MAY 22, 2020
Amidst the current lockdown, the restaurant industry has observed a spike in demand for delivery-only services. The growing popularity of online food delivery has enabled restaurant operators to pivot their operations to ghost kitchens. Existing ghost kitchen businesses are also adjusting their operational efficiency to fulfill the increased demand for proper food delivery.
The Food Corridor
MAY 22, 2020
You’re probably tired of hearing the phrase the new normal. And might be wondering what it actually means for you and your business – how will your clients safely produce food? When will large events open back up? Will you have to redesign your serving process for safe distancing? How will you keep your staff healthy and feeling safe? We thought it was worth trying to answer these questions, using the best available data and predictions. .
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
MAY 22, 2020
Photo: Denis Larkin /Shutterstock. Plus, the U.K. has a flour shortage that has nothing to do with “The Great British Bake-Off,” and more news to start your day Yes, there are likely bugs living in our fresh produce. No, I did not want to be reminded of that. File this under “information I already knew on an intellectual level but did not need a visceral reminder of”: people are discovering anew that there are probably tiny insects living inside their strawberries, as evidenced by a new TikTok t
Squirrel Systems
MAY 22, 2020
Through this article we will look at a few interesting examples of how restaurants have transformed their take-out offerings to stay efficient during this period of reduced sales and satisfy customers through innovative technologies. We will also look at some general guidelines for optimizing take-out menu and operations within your restaurant’s distribution model.
EATER
MAY 22, 2020
Toasted Pictures /Shutterstock. In this era of photogenic cooking, what if you. just didn’t? It’s May, and you’ve been locked down for weeks, wearing sweatpants with such frequency that they may as well be a skin graft. The concept of presentability has long been cast aside, hung up in a closet alongside jackets, scarves, and other things that only have utility when you have access to a world outside your residence.
Web Diner
MAY 22, 2020
Think of blow-up dolls, pool noodles, empty fields, hockey sticks, and greenhouses. A Michelin-starred restaurant may not be the first thing you’d associate with this group of things, but there is an overlap. Join us in this first installment of “ …In the Age of Social Distancing ” to find out what that overlap is and what Restaurants are doing to enforce Social Distancing while dining.
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.
Squirrel Systems
MAY 22, 2020
Contactless payment for restaurants is not a new technology. However, with the recent impact of COVID-19 and the focus on sanitary practices, more and more establishments in the US are realizing it’s a necessary addition to their service models. Contactless payment is one aspect of the modern payment technologies that many food & beverage operations are exploring to extend their capabilities.
Food Business
MAY 22, 2020
EATING SEASONALLY: RHUBARB CRISP Growing up I only ate seasonally, because that’s what was in our local market in Africa and Asia. Out of season ingredients weren’t an option. We ate what was local, what was grown in farms nearby, which was then, seasonal. It’s a healthy way to eat. Eating the Slow Food way is good for our planet. Seasonal ingredients are delicious, nutritious, and meal planning is simple and interesting.
Lady Boss Blogger
MAY 22, 2020
We’re in pretty uncertain times right now, and one of the biggest things we’re uncertain about is the economy. You put in the work at home, and now you’re ready to get your pipe dream off the ground. One trick that’s going to help you nurture your start-up is working on getting it going now. […]. The post 4 Tips For Getting Financing For Your Startup appeared first on LadyBossBlogger.
The Salt
MAY 22, 2020
The charitable organizations called food banks are getting a lot of attention and donations right now. But they aren't nearly as important or effective as SNAP, formerly known as food stamps. (Image credit: Frederic J.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
EATER
MAY 22, 2020
Diana Kennedy in her kitchen in Mexico | Zachary Martin (Greenwich). “Nothing Fancy” celebrates the life of 97-year-old Mexican food authority Few would say that Diana Kennedy hasn’t gotten her due over her long life of studying, writing about, and teaching Mexican cuisine. She published nine cookbooks, had a cooking show, won two James Beard awards, met Prince Charles, received the Order of the Aztec Eagle from the Mexican government, appeared in every major food publication and on all manner o
Crunchtime
MAY 22, 2020
CrunchTime's Quality Assurance Engineers test and troubleshoot our restaurant software suite of applications as well as build and enhance automation frameworks. Say hi to Sravani Jayaraman from our QA team. She's not only a pro QAE, she's also a pro mom and a popular Instagrammer, too.
The Salt
MAY 22, 2020
At home in Ohio during the pandemic, photographer Eslah Attar is using newfound family time to learn from her mother and sister how to bake traditional desserts ahead of Eid al-Fitr.
EATER
MAY 22, 2020
The star Philly chef behind Zahav studs his schnitzel with matzo meal and a Yemeni spice blend Not many restaurants have as much national acclaim and buzz circling them as Zahav , which introduced Philly to its version of Israeli cuisine over 10 years ago. At Zahav and the other restaurants in owners Michael Solomonov and Steve Cook’s (ever-growing) roster, you’ll find a unique mix of Israeli and Jewish favorites, from rugelach and babka to Yemenite pull-apart kubaneh bread and Jerusalem bagel s
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.
Modern Restaurant Management
MAY 22, 2020
As more states move to relax stay at home orders, talk is turning toward the “new normal”, both how we all get back to business and what that new normal will ultimately look like. For restaurants, the path back may be longer for some than others, depending on each restaurant’s business model, their digital capabilities heading into the COVID-19 crisis, and how they have adapted and weathered the prolonged shutdown.
EATER
MAY 22, 2020
Topo Chico, chutney powder, the perfect black tea, and more products the food writer pledges allegiance to Like so many people, Priya Krishna has found herself hunkering down with family during the novel coronavirus pandemic, meaning the kitchen at the Indian-ish author’s disposal is in Dallas and belongs to her parents. But turns out it’s not so different than her Brooklyn setup.
Restaurant Engine
MAY 22, 2020
Florida is the nation’s eighth most densely populated state, but one of the earliest to lift COVID-19 restaurant restrictions. New Jersey and Delaware remain in lockdown , as well as densely populated cities in New York and California, yet since May 4, Florida Governor Ron DeSantis has allowed restaurants in all counties outside of southeast Florida to reopen.
EATER
MAY 22, 2020
A barbecue might not be in the cards this Memorial Day, but you can still buy a grill at a discount. | Found Image Holdings/Getty Images. From KitchenAids to Instant Pots, here are all the deals to help you meet your summer cooking goals Memorial Day is here, and while it’s likely your usual plans for the three-day weekend have changed, the sales have not.
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.
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