Tue.Oct 25, 2022

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How Restaurants Can Protect Their Business and Customers from QR Code Fraud

Modern Restaurant Management

As our world becomes increasingly digitized- with the rise of food delivery services, QR Code Menus and online orders- it's more important than ever for restaurant owners and employees to become familiar with the latest threats to their business. QR scams have become particularly prevalent after the onset of the pandemic. While there’s no method that is 100% effective at preventing and eliminating new threats to businesses and their patrons, becoming familiarized with the way scammers

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WHY A 27-UNIT SPORTS BAR MOVED TO AUTOMATE FOOD LABELING

Transact

Originally posted on qsrmagazine.com. Taco Mac, a 27-unit sports bar based in Atlanta, has designs to grow within Georgia, and into other states. Jason Everett, vice president of operations, reports that Taco Mac is on track to open five restaurants per year for the foreseeable future. That would double the brand’s footprint within the next five years.

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A guide to the Ruiru 11 coffee variety

Perfect Daily Grind

According to the International Coffee Organisation, Kenya produced 775,000 60kg bags of coffee in 2020 – making it Africa’s fifth-largest coffee growing country that year. However, production volumes have been steadily declining in recent years for a number of reasons. Many popular coffee varieties in Kenya include SL-28 and SL-34, which were first introduced to the country’s farmers more than 90 years ago.

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4 Quick Tips for Selling Your Restaurant Business

The Rail

By Briana Hilton, Contributor Despite the ongoing economic crisis, more people are chasing their dreams to become a restaurateur. Recent data compiled by BizBuySells found that restaurant transactions increased in 2021 over the prior year by more than 1,000 transactions. The restaurant industry is still a thriving market, always presenting diners with exciting new styles and trends in food culture.

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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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4 leading restaurateurs with 6 key pieces of hiring advice

Open for Business

When restaurateurs get together, one topic dominates the conversation: how to attract and retain top talent. And that’s exactly what happened when the Independent Restaurant Coalition and OpenTable invited four industry leaders to have a roundtable discussion. Amanda Cohen, owner and chef of Dirt Candy in New York City; Erick Williams, owner and executive chef of Virtue Restaurant & Bar in Chicago; Ellen Yin, owner of High Street Hospitality Group in Philadelphia; and Tim Sullivon COO of Mel

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7 Tips for Starting a Franchise Business

Sculpture Hospitality

Starting a franchise business is a great option for entrepreneurs. Not only does it come with the resources and branding you need to be successful, it also comes with lower risk, excellent support and even reduced startup costs.

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A Chicken Inasal Recipe That Shows Another Side of Filipino Food

EATER

Louiie Victa/Eater. For chef Tara Monsod, the dish is helping to expand the breadth of Filipino food that make it onto restaurant menus It was from a vendor in Batangas, during a holiday trip to the Philippines as a teenager, that chef Tara Monsod first tried chicken inasal. “I remember specifically all these chicken legs cooking on these coals,” says Monsod, the executive chef of San Diego’s Animae.

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How To Launch Your Own Restaurant

Lady Boss Blogger

If you love food and have the drive to succeed, you may be considering launching your own restaurant. Starting your own independent eatery comes with many challenges, but if you’re willing to put in the work and remain dedicated, it can be a rewarding experience as well. Keep reading for some tips on how to […]. The post How To Launch Your Own Restaurant appeared first on LadyBossBlogger.

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Me, Myself, and McDonald’s

EATER

Jesse Zhang /Eater. Making peace with my body in the glow of the Golden Arches I f **g love McDonald’s. Wait — let me clarify: I don’t mean the multinational corporation known for its shady labor practices and an almost universally misunderstood lawsuit over hot coffee. I love the food at McDonald’s — thick McFlurrys studded with frozen M&M’s, the weirdly shaped yet perfectly crispy chicken nuggets, the way that the aroma of that aforementioned coffee mingles with hot grease and grill smoke

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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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Finding and baking tombstone recipes has become a hobby for Rosie Grant

The Salt

A year ago, Rosie Grant discovered a recipe for spritz cookies on a gravestone in New York. She made them and they were heavenly. She told The Washington Post that it's a way to memorialize the dead.

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Everyone Loves to Hate the IPA

EATER

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The Best Way to Fry Garlic Is in Your Microwave

EATER

Bettina Makalintal. Crispy golden goodness, without even turning on the stove This post originally appeared in the October 24, 2022 edition of The Move , a place for Eater’s editors and writers to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. Many people either fear or detest frying.

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