Mon.Sep 11, 2023

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How AI Technology Can Help Restaurants Stay Open

Modern Restaurant Management

In recent years, the restaurant industry has incurred staffing issues that have closed independent establishments and franchises nationwide. With two jobs open for every jobseeker , chances are slim that human workers will fill the demand. Fortunately, the latest advances in AI technology may keep the lights on for restaurants facing staffing shortages, while also helping these businesses run more efficiently and obtain more customers.

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‘We Need to Feed People — Thousands of People’

EATER

Chef Hui has prepared more than 100,000 meals out of Maui’s culinary school kitchen. | Brendan Smith/Chef Hui Weeks after the Maui fires, Hawaiʻi chefs continue to cook for displaced people while trying to keep their own restaurants afloat On the morning of August 8, chef Isaac Bancaco rode his bike to Pacific’o on the Beach, the upscale Pacific Rim restaurant he helmed on Front Street, on Lahaina’s historic waterfront.

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Who’s Winning Chicken War 2.0? How Generations, Regions, and Households Pick Their Favorites

Modern Restaurant Management

Just when you thought the chicken sandwich war was over, QSRs reignited the battle with new product launches. In late August, Chick-fil-A launched its first-ever chicken sandwich variation. The inventor of the chicken sandwich wasn’t the first to change it up. This year brought new entries from most of the QSR chicken contenders. With clucking back in the news, Revenue Management Solutions (RMS) asked more than 3,000 US consumers how the chicken sandwiches, nuggets and buckets (bone-in chi

Pricing 294
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Beef inflation pushes average burger price close to $16

Restaurant Business

The price of a burger rose about 2% from November to June as beef prices remained stubbornly high, according to data from Toast.

Pricing 328
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Mid-Year Review: How to Ignite Employee Potential Through Meaningful Feedback

Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.

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195. Restaurant Technology Guys Podcast Ep. 195 – Web 3 with Wow Bao CEO Geoff Alexander and Chad Horn of Devour

Restaurant Technology Guys

Hey, do you love Wow Bao as much as we do? Then you’ll want to tune in to this episode of the podcast where we talk with Devour founder Chad Horn and Jeremy chat with Geoff Alexander, the CEO of Wow Bao. They’ll discuss how wow bao is using the metaverse to create immersive and interactive experiences for their customers. You’ll learn how you can order, customize, and enjoy your bao in a virtual reality setting, and even meet other bao lovers from around the world.

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McDonald's is getting rid of its self-serve drink stations

Restaurant Business

The burger giant is ditching self-serve soft drinks by 2032 to “create a consistent experience” across its different ordering channels.

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Bloomin' activist Starboard Value taps ex-Darden COO Dave George as advisor

Restaurant Business

The operations specialist will help Starboard’s push to shake things up at Bloomin’.

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How a Maine Restaurant Makes Browned Butter Lobster Rolls

EATER

Eventide Oyster Co. in Portland, Maine sells 700 lobster rolls a day in the summer Off the coast of Maine, Ready Seafood produces up to 600,000 pounds of lobster every week. Run by two brothers, the company specializes in catching some of the best lobsters in the country. The lobsters it catches are shipped around the world for retail and restaurants alike.

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Inside the chaotic world of the owner of Boston Market

Restaurant Business

Jay Pandya has long portrayed himself as a “business tycoon,” with restaurant and real estate holdings along the East Coast, before he bought Boston Market and Corner Bakery. But that history is filled with lawsuits, unpaid bills and allegations that he bilked investors.

Marketing 325
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Twinkies are sold! J.M. Smucker scoops up Hostess Brands for $5.6 billion

The Salt

For Hostess, the deal with the peanut-butter-and-jelly conglomerate is a sweet win after not one, but two bankruptcies.

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Mid-Year Review: How to Ignite Employee Potential Through Meaningful Feedback

Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.

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Struggling Clean Juice franchisees beg out of the system

Restaurant Business

Nearly 40% of the chain’s locations are taking the company to arbitration in a bid to get out of their franchise agreement, saying they’re losing hundreds of thousands of dollars.

Franchise 306
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August National Restaurant Sales Metrics

Margin Edge

MarginEdge | We took data from thousands of restaurants across the country and compiled a report to show sales trends for the month of August 2023.

2023 105
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Agreement is struck to kill Calif.'s Fast Act, joint-employer proposal

Restaurant Business

Advocates for the fast-food industry, the franchising community and organized labor have agreed to a compromise on the controversial measures. A wage-setting council is part of the deal.

Franchise 299
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Seattle Mariner Julio Rodriguez is taking a swing at breakfast cuisine

The Salt

Fans of the center fielder can now enjoy Julio's — cereal with his face on the box. The food itself looks like Fruit Loops, and proceeds go to underprivileged youth.

Food 69
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8 Pillars of Leadership Development

Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.

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The theme of new restaurant openings this fall: Abondanza

Restaurant Business

A wave of Italian concepts is coming, along with a listening bar from Sean Brock in Nashville and a foray into Miami by Tao Group Hospitality. And Gladstone's in LA is closing, but Wolfgang Puck is planning new life for the space.

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In Three Easy Steps You Can Make Your Best Line Cook Into Your Worst Chef

Blue Orbit Restaurant Consulting

Having a chef walk out the door can be a stressful time for independent restaurateurs. The question is, “What do you do now?”. In addition to knowing all the recipes, the Chef knew how to order for a busy holiday weekend. So he could pick up the prep cook, whose car always breaks down, for … In Three Easy Steps You Can Make Your Best Line Cook Into Your Worst Chef Read More » The post In Three Easy Steps You Can Make Your Best Line Cook Into Your Worst Chef first appeared on Blue Orbit Res