Restaurant Engine
JULY 13, 2022
You can improve productivity with the right POS system. You know that a point-of-sale system (POS) is great for your customers, enabling them to have a bit more control when ordering or paying for their meals. Did you know, though, that a POS system is great for managing your business and improving your efficiency? And do you want to improve your productivity?
Modern Restaurant Management
JULY 13, 2022
Even in the best of times, it’s mostly been an uphill battle for single location restaurants to compete with chain franchises. Differences in manpower, brand recognition, technology and marketing budgets have all presented significant challenges for single location restaurants to compete for market share. With the onset of the pandemic, the restaurant industry cratered after experiencing massive labor shortages and business loss, compounding the existing challenges.
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EATER
JULY 13, 2022
It’s wildly delicious Food in Alaska has a certain magic to it. If it comes from nature — like blueberries, herring eggs, moose meat, or salmon — it’s connected to the vast, wild place. If it comes from elsewhere, as almost all store-bought food does, it has novelty and, often, mysterious origins. If it’s prepared following a method from a homeland thousands of miles away, it’s full of longing and nostalgia.
Bottleneck Management
JULY 13, 2022
Meet the Team: Kellie Duffy . In this series, we will take a deeper dive into the talented people who make up the Bottleneck family. Kellie is a Manager at City Works in Vernon Hills, IL and recently completed our Manager in Training program. In our interview, we learn a little more about the program and what has gotten Kellie to where she is, including support from her team and singing with Carrie Underwood. .
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
JULY 13, 2022
Mixed adobo and lumpia at the Valley Restaurant in Juneau, which serves traditional American fare but also Filipino foods like adobo and lumpia. Adobo’s long history in Southeast Alaska reflects the history of Filipino migration, the realities of what economies open to the Native Tlingit, and how the two communities came together “You Filipinos may have invented chicken adobo,” says Chuck Miller, a.k.a.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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EATER
JULY 13, 2022
From freezing temps to high costs, running a dairy in rural Alaska seems nearly impossible. Scott Plagerman says it’s worth it. Two hours southeast of Fairbanks, Alaska, on a farm carved out of the wilderness, most days you can find Scott Plagerman, Alaska’s last commercial dairyman, watching his milking robot hum away. A bubble gum pink udder, sprayed clean, moves into a cluster of laser-guided suction cylinders.
The Salt
JULY 13, 2022
The case centers on what consumers expect when they order a tuna sandwich: the word "tuna" appears 244 times in the plaintiff's 28-page amended complaint.
EATER
JULY 13, 2022
The tea at Samovar cafe is compiled of locally picked raspberry and fireweed leaves. A breakaway from the Russian Orthodox Church, the Old Believer community has held strong in Alaska for over 50 years — including at Nina Fefelov’s Samovar Cafe No inch is spared inside Samovar Cafe in Nikolaevsk, Alaska. Save for the U-shaped bar top and the six seats that surround it, almost every other surface is covered with Soviet memorabilia or tchotchkes, including decorative plates, posters, photographs,
Perfect Daily Grind
JULY 13, 2022
On 12 January 2022, the Specialty Coffee Association (SCA) announced the qualified sponsors for the 2022 to 2025 World Barista Championships (WBC). These sponsors provide the equipment and products that WBC competitors use in their routines, making them an integral part of how the competition develops over time. In their announcement, the SCA stated that the sponsors for the WBC’s espresso machine, espresso grinder, and water filtration system had all changed from the previous multi-year a
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
JULY 13, 2022
With home cooking at Adda, hotspot Dhamaka, spicy fried chicken at Rowdy Rooster, and many more restaurants, chef Chintan Pandya has blanketed New York with great Indian food Chintan Pandya is a champion of regional Indian cuisine, showcasing South Asian flavors at his mini empire of New York restaurants — but he wasn’t always dedicated to the cooking of his homeland.
EATER
JULY 13, 2022
In a town where most ingredients need to be grown or painstakingly shipped in via bush plane, everyone’s invested in eating well In March 2020, when pandemic stay-at-home orders had just started and everyone was figuring out how to get groceries and purchase in bulk for the next several weeks, I already had a chest freezer full of food and a pantry stocked with months’ worth of meals at my home in Fairbanks, Alaska.
EATER
JULY 13, 2022
Maktak being cut in preparation for the annual spring whaling celebration, Nalukataq. A Native staple and its unexpectedly perfect complement bring Alaska’s many cultures together on the plate Jillian Moreno is cutting maktak — whale skin and blubber — with an ulu, a curved knife like a handheld half-moon. The maktak has been in the freezer since the end of the spring whaling season, and after sitting out for a few minutes it has barely thawed.
EATER
JULY 13, 2022
How an indestructible cracker became Alaska’s favorite food. In Alaska, to be hungry between meals is to ask yourself an enduring question: What will I eat on my Sailor Boy Pilot Bread? Growing up in a small fishing town on the state’s southeastern archipelago, no food was more constant than these thick, palm-sized slabs of cracker, which served as my first teething aid as an infant.
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
JULY 13, 2022
The restaurant uses squash from its own farm California wine country destination SingleThread , a three-star Michelin restaurant, is known for making intricate dishes using fresh produce from their own farm. Using freshly-picked produce, chef Kyle Connaughton and his team curates a tasting menu that includes mushi nabe black cod, anago shime, Duclair duck, and more.
EATER
JULY 13, 2022
Wonho Frank Lee. [link].
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