Mon.Aug 03, 2020

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Beyond the Pandemic: Why Technology Will Play a Large Role in Restaurant Culture Moving Forward

Modern Restaurant Management

There is no doubt that the restaurant-going experience is in need of change in the wake of the global pandemic but for that change to be meaningful, it must be long-term and safe for patrons, staff and management alike. Masks and distanced seating are great short-term adaptations to the current climate but restaurants must work toward returning to full capacity.

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Sisters Dream Big and Honor Late Mother With Breathless Wines

Sante

Penny Weiss. Sonoma County’s Breathless Wines, owned and run by three sisters, was born out of a desire to honor their mother who passed away from a rare lung disease. "Life is not measured by the number of breaths we take, but by the number of moments that take our breath away." -Maya Angelou. My first thought after being invited to explore the sparkling wines of Breathless Wines was that it was a rather unusual name for a winery.

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Essential Food Workers Are at Unique Risk for COVID-19. Some Are Fighting Back.

EATER

A worker in the storage room at a meat-processing factory | Gavriil GrigorovTASS via Getty Images. More than 43,000 meatpacking and food processing workers have tested positive for COVID-19 this year This story was originally published on Civil Eats. “A nightmare.”. That’s how a decade-long employee for Tyson Foods, Inc. in northwest Arkansas describes working for the meat processor during the COVID-19 pandemic.

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How to Have More Life When You Own a 7 Day Business

Ken Burgin

Have a life and a business. It works fine if you have a Monday to Friday cafe in a business area. But if you’re part of the raging weekend cafe market, Saturday and Sunday are top earners – they can’t be neglected. Maybe you can’t have office hours like your corporate friends, but there’s a lot you can do to have more time away from business and still have control.

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Planning Your Restaurants Path to Profitability

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.

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The Fast-Food Breakfast Menu, Predicted Star of 2020, Is Flopping

EATER

Photo: Kevin Khoo /Shutterstock. Plus, Coke is debuting a coffee-flavored soda, and more news to start your day Without morning commuters, fast-food breakfast is still in a slump. 2020 was supposed to be “ the year of the breakfast wars ,” multiple outlets predicted pre-pandemic. But now, four months into stay-at-home orders and social distancing, fast-food chains are continuing to see their breakfast sales slump, Business Insider reports.

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Our Food for the Many Rainy Days Ahead

EATER

Goa’s monsoon season has long necessitated the practice of purumenth, or stocking up. Today, during the COVID-19 pandemic, it’s a new kind of lifesaver. We were the crow chasers. Armed with rolled-up newspapers and sticks, we three siblings waited on the balcão (balcony) guarding the choris (Goan sausages) that were draped over a bamboo rod perched above the ground.

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Restaurant Owners are Fighting Back Against Third-Party Delivery Platforms

Web Diner

A rapidly changing set of circumstances forced Restaurants to adapt if they wanted to survive. And they resorted to Third-Party Delivery Platforms. As the dust settles and Restaurants look for long term changes – that are sustainable! -, we will tackle, in this article, one of the most important changes that took place and how to avoid one of the biggest mistakes Restaurant Owners are making.

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The Relative Safety of Outdoor Dining

EATER

Outdoor dining in San Francisco | Patricia Chang. From the Editor: Everything you missed in food news last week This post originally appeared on August 1, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Read the archives and subscribe now. I am a hardcore Emily Oster devotee.

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Here Comes the Sun

Clean Ice

2020 has undoubtedly been a difficult year for the hospitality industry but with restrictions easing and uncertainty over international travel leading to more people taking domestic “staycations” there may be cause for some cautious optimism. Venues with outdoor areas have fared more favourably compared to those without. To help address the imbalance the government have relaxed rulings and have passed the Business and Planning Bill, which introduced measures to make it easier for venues to utili

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Recruit and Retain New Blue-Collar Talent

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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FoodTech21 A Virtual Event For Foodservice and Food Innovation

Foodable

Technology is critical to the survival of the restaurant industry in a post-pandemic world. This month, in partnership with Branded Strategic Hospitality and Rever Networks, Foodable is hosting a forum on the future of restaurant and hospitality businesses, showcasing thought leaders, brands, and innovators who are already shaping the next foodservice revolution.

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Restaurant Owners are Fighting Back Against Third-Party Delivery Platforms

Web Diner

A rapidly changing set of circumstances forced Restaurants to adapt if they wanted to survive. And they resorted to Third-Party Delivery Platforms. As the dust settles and Restaurants look for long term changes – that are sustainable! -, we will tackle, in this article, one of the most important changes that took place and how to avoid one of the biggest mistakes Restaurant Owners are making.

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WHAT RESTAURANTS HAVE LEARNED DURING THE PANDEMIC

Culinary Cues

As restaurants rally to try and meet the requirements of the new protocol for operation – distancing tables, reducing customer volume, enforcing mask wearing, deep sanitizing of surfaces, moving to on-line menus or single use documents, removing anything from table tops that could carry the virus, and trying to calm the fear that both customers and employees share – they are even more concerned with the inability to convince employees to return to the job.

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MRM Research Roundup: End-of-July 2020 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the state of flavor, COVID-19 restaurant operations, public acceptance of delivery charges, the best of the best and the most allergy-friendly restaurant chains. DoorDash Deep Dish. Using order data from January 1, 2020 to June 30, 2020 and a national consumer survey, DoorDash’s mid-year report checks in on popular food trends, nationally and regionally, how users ate through social distancing, crav

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Recruit and Retain New Blue-Collar Talent

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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Restaurant Technology Guys Podcast Ep. 84- Tasso Roumeliotis from Numa

Restaurant Technology Guys

Join Jeremy and Tasso Roumeliotis from Numa where they talk about digital customer connection and communication in a post Covid-19 world. NumaHelps.com. The post Restaurant Technology Guys Podcast Ep. 84- Tasso Roumeliotis from Numa appeared first on Restaurant Technology Guys.

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6 Tips To Create A Highly Pinnable Image

Lady Boss Blogger

Ever wonder how to create an image that will be pinnable on Pinterest? Well, today we’re going to talk about how to create blog graphics that are pinnable and click-worthy! Getting people to look at and re-pin your image is super important because you want to gain more brand awareness. Because after all, the more […]. The post 6 Tips To Create A Highly Pinnable Image appeared first on LadyBossBlogger.

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The Pandemic Is No Match for the Pumpkin Spice Latte

EATER

Starbucks/Official. Starbucks is bringing back the seasonal drink on August 28, as if seasons still exist The pandemic has forced everyone to re-evaluate what a return to “normal” will mean. When this is all over, what will we bring with us from our quarantine times, and what will we discard from our previous lives? Will we still hug with impunity? Will to-go cocktails endure?

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How Restaurants Are Adapting During the Pandemic

Restaurant Smart

The global pandemic caused by COVID-19 has changed our lifestyle. It has affected all kinds of businesses, especially those that require human interaction, such as restaurants. However, the restaurant industry is gradually adapting to the “new normal” by implementing strict… Read more. The post How Restaurants Are Adapting During the Pandemic appeared first on Restaurant Smart Blog.

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Top 5 Ways to Optimize Your Loyalty Strategy

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

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Cottagecore, Quarantine, and Our Endless Desire to Be Soothed

EATER

[link].

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Founding Chef Wes Avila Departs From LA’s Modern Mexican Restaurant Guerrilla Tacos

EATER

[link].

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Jobless Restaurant Workers Now Receiving Sub-Minimum Wage Benefits as $600 Aid Checks Expire

EATER

Getty Images. [link].

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