Sculpture Hospitality
MARCH 8, 2022
In our last blog, we talked about what inventory shrinkage is for bars and restaurants and the top five causes. If you have already read the blog, you know that inventory shrinkage happens when you have less inventory on the shelf than is recorded in your records.
Modern Restaurant Management
MARCH 8, 2022
Bad reviews can come from anywhere and stay on the internet for thousands of potential customers to see. Some reviews point out small, one-off incidents and others touch on systematic problems. To help ease some of the frustration that follows receiving a negative review, look at it this way. All negative reviews hold valuable information about how your restaurant can improve.
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ChowNow
MARCH 8, 2022
We know that saving money is the #1 concern for restaurant owners and managers everywhere. Facing notoriously low profit margins , it’s easy to shy away from the idea of selling your food for a smaller profit. In reality, running a promotion can not only help you stand out and be memorable, but it can give your customers an incentive to purchase more than they would have normally!
Modern Restaurant Management
MARCH 8, 2022
Call her a people person, if you will, but Christie Schatz’s desire to connect with others runs far deeper. So much so that she’s made it her career’s work: as Chief Talent Officer at Sonny’s BBQ, Schatz is ever-passionate about coaching and developing talent and, most importantly, creating a positive career experience for the barbecue brand’s thousands of employees. “I’ve loved every minute of it,” Schatz says with a smile one recent afternoon. &#
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.
Next Restaurants
MARCH 8, 2022
By Ron Stefanski, Contributor. Although we live in an era of digital art, a lot of people still find appeal in hand-lettered chalkboard signs. We come across them every day inside restaurants or on sidewalks – these fun, charming, and rustic signs with funny quotes or mouthwatering menus that showcase a restaurant’s food style and make you stop dead in your tracks. .
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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EATER
MARCH 8, 2022
Solepsizm /Shutterstock. Beloved by Americans, coffee had to go through a lot of stages before becoming the industry it is today Despite coffee beans growing largely outside the U.S., coffee has been embraced as America’s unofficial national beverage since as far back as the Civil War, when it was a staple of soldiers’ rations. While different regions around the world have had their own ways of making coffee palatable (mostly with spices and sugar) for centuries, it wasn’t until the mid-1800s th
Foodable
MARCH 8, 2022
Listen to "The Digital Consumer Experience | Season 6, Vol. 8: Flipdish" on Spreaker. In the latest episode of Hospitality Hangout , Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with John DiLoreto, president and general manager North America at Flipdish about digitally connecting restaurants to their customers.
Sculpture Hospitality
MARCH 8, 2022
In our last blog, we talked about what inventory shrinkage is for bars and restaurants and the top five causes. If you have already read the blog, you know that inventory shrinkage happens when you have less inventory on the shelf than is recorded in your records.
Lady Boss Blogger
MARCH 8, 2022
Social media provides an incredible way to communicate your thoughts to the audience. Instagram is a great business tool because visual content helps a lot in building the brand name. Here are several numbers to prove that point: 90% of active users follow at least one business account. One out of three most popular Instagram […]. The post Top 7 Instagram Niches To Help You Start An Account for Your Business appeared first on LadyBossBlogger.
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.
The Restaurant Times
MARCH 8, 2022
A lot has changed in the food industry, leaving establishments struggling to stay afloat. Most eateries are doing a tenth of the business they were a week ago, according to a recent inventory. To connect the dots, you don’t need to be a mathematician. Takeout and delivery are insufficient. If you want your restaurant to be a success, creating a contingency plan is essential to make your aspirations a reality.
The Salt
MARCH 8, 2022
The big American companies are the latest to suspend their operations in the wake of Russia's invasion of Ukraine.
Black Box Intelligence
MARCH 8, 2022
It’s been a rocky couple of years for the restaurant industry. While 2021 represented a shift back towards normalcy, we haven’t quite recovered as much as we’d like. If you’re heading into 2022 with cautious optimism, that’s understandable. We’ve put together five of the most important trends we think brands should be on the lookout for to drive growth, address ongoing labor challenges, and ride the waves of change.
Sante
MARCH 8, 2022
Impressed by the wine? Get ready to be blown away by where it's made.
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.
The Salt
MARCH 8, 2022
America owes its favorite beverage to East Africa, says a Memphis coffee shop owner whose trip to Ethiopia transformed his understanding of the beverage.
EATER
MARCH 8, 2022
Shutterstock. A cold, creamy, and foolproof dessert that brings out the best in both ingredients This post originally appeared in the March 7, 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. The first time I doused a bowl of ice cream with a pour of dark, caramelly stout, I realized I had been settling.
The Salt
MARCH 8, 2022
The slogan of the food truck called Holycrab! is: If you can't beat them, eat them! The chefs started out serving Louisiana crawfish, which is an invasive species in Berlin.
Planet Grape
MARCH 8, 2022
The post 2018 Theopolis Vineyards Petite Sirah Yorkville Highlands appeared first on planet grape® wine review.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
EATER
MARCH 8, 2022
Gary Hershorn/Getty Images. [link].
EATER
MARCH 8, 2022
Photo credit should read Robert MacPherson/AFP via Getty Images. [link].
EATER
MARCH 8, 2022
The Turkish çaydanl?k stacked high. The stacked teapots may look fanciful, but they extract subtler flavors from tea leaves, serve more people at once, and allow each drinker to dial in dilution An hour into negotiations over silk scarves, the tea came out. It was my first visit, with some friends, to Istanbul’s Kapal?çar?? (the Grand Bazaar), one of the largest and oldest covered markets in the world.
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