Restaurant Engine
SEPTEMBER 9, 2020
It’s important to respond to all reviews, both positive and negative. Negative restaurant reviews can hit anyone. If you own or manage a restaurant, you work hard every single shift to make sure you are serving the best tasting food. You also work hard training your staff, and you work diligently to provide the best customer service possible. You get great reviews on a regular basis.
Modern Restaurant Management
SEPTEMBER 9, 2020
With comfort food topping many menus this pandemic year, it comes as no surprise that the early arrival of pumpkin spice items has been warmly received. Freshly-brewed batch of data from foot traffic analytics firm Placer.ai shows Starbucks is wisely wielding the power of a popular seasonal weapon—The Pumpkin Spice Latte (PSL) to drive more customers into its stores as the summer winds down.
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Indoor Media
SEPTEMBER 9, 2020
Are you rewarding your current customers? If you aren’t, you should be! Keeping current customers is so much easier, and cheaper, than finding new ones. While there are many ways to encourage customer loyalty, we’re going to discuss a simple, yet significant tactic – putting offers on the back of your auto repair receipts. Those little white rolls placed in your POS system can be transformed from a trash can filler into a branded customer loyalty tool.
Sculpture Hospitality
SEPTEMBER 9, 2020
The hospitality industry is incredibly competitive. As a result, many restaurant and bar owners get lost in trying to do too many things at once, and it’s often their menu that suffers the most. To try and reach a broad customer base, many restaurants and bars decide to offer an extensive menu that appeals to everyone. They offer a huge range of dishes in an attempt to attract customers away from their competitors.
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.
Typsy
SEPTEMBER 9, 2020
Do you prefer to keep things a bit old school? Think you best keep on top of things with common sense and elbow grease? A can-do attitude is essential in a great small business, but it also makes things harder on you when there are so many tools available to help you optimize your operations and marketing. Data sounds intimidating, but it's simply a useful tool everyone can use.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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The Restaurant Times
SEPTEMBER 9, 2020
Migrating data from a restaurant management software can cause huge problems, if not done properly. One of the significant reasons why restaurateurs fear switching to a new POS is due to a fear of losing critical business data. For operators owning a chain of restaurants, migrating to a new restaurant management software may seem more challenging. However, it does bring a multitude of benefits and simpler ways to run business operations being offered in a new POS system.
EATER
SEPTEMBER 9, 2020
Shutterstock. Plus, Arby’s is selling just meat, and more news to start your day Some locales are rethinking the holiday tradition in light of COVID-19. Even though Halloween is a holiday in which masks are pretty much required, it’s hard not to worry about trick-or-treating this year. Going house to house asking to be handed candy in person? Sounds like a super-spreader event!
Foodable
SEPTEMBER 9, 2020
Listen to "36. Digital Marketing to Drive Takeout Orders" on Spreaker. On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Tristen Larsen, the founder of OrderingAds , to explore how strategic investments in digital marketing can help your takeout, catering, and delivery businesses grow.
Clean Ice
SEPTEMBER 9, 2020
The 4th July 2020 was a significant day for the UK. The hospitality industry began to re-open and the possibility of enjoying some time out of the house seemed within reach. Understandably, many were sceptical about leaving their home after being told to remain inside for so long. As a result of the issues and difficulties surrounding travelling abroad, a large proportion of the UK have opted for staycations.
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.
Lady Boss Blogger
SEPTEMBER 9, 2020
Whether you are new to the blogging scene or have been running your blog for a while now, you should have email marketing and email automation at the top of your priorities. While it may sound daunting and difficult, we hope that after reading this post you will feel confident about starting your email marketing adventure! […]. The post How To Set Up Email Automation To Increase Sales appeared first on LadyBossBlogger.
Food Business
SEPTEMBER 9, 2020
Joan Norman tells us how restaurants and home cooks are counting on One Straw Farm, as they always have. During a pandemic, just like their experience during 9.11, people take comfort in knowing where their food comes from. She shares her words on how restaurants are pivoting, and supporting each other as they have always done.
Cheetah
SEPTEMBER 9, 2020
Reading Time: 2 minutes. Mujadara with Crispy Shallots Mujadara can be found on menus throughout the Arab world in a wide array of variations. At it’s core, brown or green lentils are cooked with rice and seasoned with cumin, coriander, and mint. Interestingly, the first recipe was found in a cookbook compiled by al-Baghdadi in 1226 in which the dish also had meat and was served during celebrations.
EATER
SEPTEMBER 9, 2020
New cookbooks from Ina Garten, Vivian Howard, Yotam Ottolenghi, and more will restore some much-needed joy to cooking For many of us, cooking has taken on a different role in our lives over the past six months. As restaurants closed, cooking — and cooking well — became essential even for those who previously spent little time in the kitchen. It also became a chore.
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.
KaTom
SEPTEMBER 9, 2020
What is a Malt? Malt vs. Shake. If you asked your friends for the best milkshake spot in town, chances are they’d have some good recommendations. Swap out the word milkshake for malt, however, and you might see some blank stares. Many people think malts and shakes are the same thing and, although they have a lot in common, there’s an important distinction that sets them apart.
EATER
SEPTEMBER 9, 2020
Martinez’s recipe for this traditional Mexican soup is featured in her first cookbook, ‘The Mexican Home Kitchen’ There’s a reason so many of us stocked up on boxes of long and short noodle varieties and cans of soup at the beginning of all those “sheltering in place” orders — and it’s not just the favorable expiration dates. No one can deny the comforting consolation provided by a plate of noodles or a bowl of soup.
Modern Restaurant Management
SEPTEMBER 9, 2020
There’s no denying that the restaurant industry has taken a massive hit due to the COVID-19 pandemic. For months, many states had strict stay-at-home orders, and as the quarantine slowly lifts, many people still feel uneasy about returning to restaurants. While we all want this pandemic to end, it’s clearly a long-term problem that will take more thought, planning, and business pivots as we move forward.
The Salt
SEPTEMBER 9, 2020
Even though state fairs across the country are being canceled this year due to COVID-19, fans can get their favorite fair foods delivered to their homes.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
Black Box Intelligence
SEPTEMBER 9, 2020
The post Restaurants Maintain Steady Service Sentiment Even as Recovery Slows appeared first on Black Box Intelligence.
The Salt
SEPTEMBER 9, 2020
Southern pastry chef Lisa Donovan chronicles her messy, decades-long process of coming to own her worth in a smart and vulnerable new memoir.
EATER
SEPTEMBER 9, 2020
Tokyo restaurant Tsukune Toranomon specializes in skewered minced chicken “I think we are a quite uncommon yakitori restaurant,” says Tsukune Toranomon chef Kazuhiro Watanabe. “We are funny.” Watanabe is referring to the playful attitude he conveys as the current head of his father’s yakitori restaurant, which opened in 1968. The shop has always specialized in tsukune, a style of yakitori made from finely minced and skewered chicken.
The Salt
SEPTEMBER 9, 2020
Even though state fairs across the country are being canceled this year due to COVID-19, fans can get their favorite fair foods delivered to their homes.
Advertiser: Paycor
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.
EATER
SEPTEMBER 9, 2020
David Chang on “Ugly Delicious” | Courtesy of Netfix. 10 telling quotes from “Eat a Peach” David Chang is one of the most influential restaurateurs of this century, a position he regards with no small amount of trepidation. And in Eat a Peach , Chang’s first memoir, the chef wrestles with his success as he chronicles his rise to prominence and the fame he’s experienced since.
Foodable
SEPTEMBER 9, 2020
Technology is critical to the survival of the restaurant industry in a post-pandemic world. The future of the restaurant and hospitality industry depends on two major categories of foodservice technology to advance: operations and next generation foods. Last month, Foodable.IO hosted FoodTech21, a forum on the future technological advancements and innovative food cultivation for restaurant and hospitality businesses.
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