Gourmet Marketing
AUGUST 21, 2020
With many restaurants facing customer shortages due to the COVID-19 pandemic, it’s more important than ever to drive business to your establishment. As a major demographic of the dining population, millennials are especially lucrative to attract. Millennials have been found to be more willing to dine out, so wooing them to your restaurant can be very beneficial to your bottom line.
Modern Restaurant Management
AUGUST 21, 2020
Tapping into the Southern hospitality that’s part of its DNA, Sonny’s BBQ added its first-ever Chief Kindness Officer (CKO) when the chain launched a ‘Q the Kindness platform. “We wanted Sonny’s to be an amplifier for kindness and to bring kindness back to the forefront of everyday action,” said Peter Frey, Sonny's chief brand officer. “To do this we wanted to put our stake in the ground for something positive.” The CKO was tasked with spreadin
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Restaurant365
AUGUST 21, 2020
Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. The people piece of the puzzle can be challenging for restaurants. Because of the complicated nature of human resources (HR) and the sprawling regulations surrounding payroll, HR and payroll can be a recurring headache for restaurant owners and operators.
EATER
AUGUST 21, 2020
Shutterstock. Plus, James Blunt has scurvy like it’s 1730, and more news to start your day Otter Pops apologized for a post that “appeared to align the brand with a political movement”. Protests sparked by the police killing of George Floyd are continuing daily around the country, and in many places volunteers have popped up specifically to feed those in the streets.
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.
Clean Ice
AUGUST 21, 2020
Hygiene is a topic that is on the minds of many venue owners. Whether positioned in the retail or hospitality sector, keeping customers safe is a priority. However, it can be difficult to decide which are the best measures to implement and what products to use. Here Clean Ice highlight some of the ways you can reassure your customers that hygiene is important at your venue. 1.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Gourmet Marketing
AUGUST 21, 2020
Although current times continue to be uncertain, it’s best to prepare yourself for the new normal post-COVID, especially within the hospitality industry. Hotel recovery is entirely dependent on consumers’ behavior and trust and confidence in your establishment. When travel begins to pick up again, it is presumed that business travel will bounce back first.
Sante
AUGUST 21, 2020
2018-Jordan-Russian-River-Valley-Chardonnay-SHOP-DETAIL.jpg. Author(s): Roger Morris. Teaser: Included in this week's Dozen, wines from regions now under threat of fires. Sometimes we can’t do much about a pending catastrophe except to think good thoughts and try to find a way to help. In the case of California wine regions which are being devastated this week by wild fires, you might crystallize those thoughts by considering choosing some of their wines, such as those in this week&rsq
Lady Boss Blogger
AUGUST 21, 2020
Why is it that only 8% of people keep their New Year’s Resolutions and goals? The #1 culprit: “I got too busy.” As a business owner, you can’t wait until the New Year to layout your plans. The solution is to use a framework that can be updated that will inspire your goals and to […]. The post How To Effectively Execute Your Goals appeared first on LadyBossBlogger.
EATER
AUGUST 21, 2020
Three days into the campus’ two-week quarantine, students continue to share food reviews and smell tests of NYU delivery meals [link].
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.
Modern Restaurant Management
AUGUST 21, 2020
Why isn’t it over yet? When can things go back to how they used to be? Like a kid kicking their feet in the backseat wondering whether we’re there yet, these are the questions on so many minds as we all struggle to find our footing in a world impacted by COVID-19. Now that summer has come and some states have begun opening up, many people are feeling braver and more willing to venture out in search of normalcy—families included.
The Salt
AUGUST 21, 2020
A new trade deal with Europe lifts tariffs that had put U.S. producers at a competitive disadvantage. Lobster shipments worldwide have suffered this year, largely as a result of the coronavirus.
Gastro Gays
AUGUST 21, 2020
Those colours! How could you not adore seasonal vegetables when they look and taste this good together in this veggie spiral tart?
The Restaurant Times
AUGUST 21, 2020
At food establishments, hygiene plays a massive role in building brand image and ensuring customer footfall. In the UAE, hygiene is culturally given the utmost importance. To ensure that restaurants follow proper guidelines regarding the hygiene standards, a comprehensive food safety system has been announced. As part of the initiative, customers have access to the full hygiene record of any restaurant they choose to visit on their smartphones.
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
AUGUST 21, 2020
Peter Meehan’s transgressive vision helped redefine food media with the groundbreaking Lucky Peach , and later transformed the LA Times ’s food coverage. But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers. On Tuesday, June 30, staffers on the Los Angeles Times food section prepared to log in to Zoom for their weekly 11 a.m. meeting.
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