Restaurant365

FEBRUARY 25, 2022

Perhaps we can blame it on wanderlust combined with the lack of travel over the past two years; Americans are craving global flavors. While in any American town you can find a variety of Chinese, Mexican, and Italian restaurants, now consumers are wanting to step beyond these regions and become more adventurous in their dining options. According to the 2022 survey produced in partnership with the National Restaurant Association and the American Culinary Federation, the top 5 regions expected to

2022 148

2022 Menu Seasonal Menu Pricing 148

EATER

FEBRUARY 25, 2022

Fairmont Banff Springs | Fairmont Resort Hotels. Set in 9,000 miles of pristine parkland, the restaurants of the Canadian Rockies reflect abundant natural resources like wild elk, Saskatoon berries, and fresh trout The Canadian Rockies take everything up a notch. Over the course of 1,000 miles from the U.S.-Canada border in Montana to northern British Columbia, the jagged peaks look like layer cakes of snow, ice, and fossil-studded 100-million-year-old limestone and shale.

Hotels 88

Hotels Front of House Seasonal Menu Fine Dining 88

FreshCheq

FEBRUARY 25, 2022

There are roughly 15,000,000 restaurants in the world, and you're about to open a restaurant as well! It's an exciting time to start a business, but do you have what you need to open a restaurant? You'll need to make your own "open a restaurant checklist" if you want to successfully start a company.

Management 113

Management Management 113

The Eat Restaurant

FEBRUARY 25, 2022

Like any business, the main aim of running a restaurant is to gain profit. While there may be many goals behind opening a restaurant, the operations are always focused on earning a profit. If there is no profit, there’s no money, and eventually, there’s no restaurant. Keeping your profit margin high is the only way to ensure that your business survives.

Operations 78

Operations 78

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.

Hiring

Notch

FEBRUARY 25, 2022

Hiring for a restaurant can be a lengthy, difficult process - in 2022, more than ever. Throughout the hiring process, increasingly workers will be interrogating your plans for how you will keep them safe and healthy. And for you, making the wrong hiring choice can mean your guests get poor service, your food quality tanks — or that once again you end up with labor shortages.

Food Safety 52

Food Safety Hiring Customer Service Customer Experience 52

Culinary Cues

FEBRUARY 25, 2022

As cooks we tend to live in the moment. A dish that finally reaches the pass began its journey when it arrived at our back loading dock or even when we located it in the walk-in. It is hard to think further back than that since our work is endless and always demanding – we need to live in the moment and work with what is in front of us. However, to be truly effective as a cook or a chef it is essential that we know how difficult the road was to get to that delivery truck or walk-in.

Food Truck 364

Food Truck Waste Seasonal Menu Café 364

The Restaurant Times

FEBRUARY 25, 2022

The restaurant failure rates are very high in the United States, so much so that only 40% of restaurants make it past the first year of inception. And only 20% celebrate their fifth anniversary. While many dream of opening and managing a restaurant, it soon becomes a nightmare. And rightly so, for it takes tons of patience, perseverance, and hard work to be a capable restaurateur.

Social Media 52

Social Media Customer Service Point of Sale Website Management 52

Food Business

FEBRUARY 25, 2022

Mental health among restaurant staff is finally gaining attention. By that I mean, we in the industry have known this topic for a long time—that everyone in our industry has extra - ordinary, perhaps superpowers mentally…until they don’t. Mental health deserves a reboot. Some owners are taking about mental health, and taking strides to make help available to staff.

Take-out 130

Take-out 130

EATER

FEBRUARY 25, 2022

To me, A1 sauce evokes a steak-and-eggs morning at the diner with my father The first time I had A1 sauce was at a tiny Glendale, California diner tucked into a strip mall: Toasted Bun, like a typical Anytown, USA restaurant, had dusty mini blinds, formica laminate tabletops, tan vinyl booths, a waist-high counter, and sassy waitresses. My father, a Korean-born, Brazilian-raised former coffee farmer who became a mortgage banking executive, loved eating American breakfast there every week before

Influencer 135

Influencer Food Order Sourcing Serving 135

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.

Hiring

Modern Restaurant Management

FEBRUARY 25, 2022

The modern restaurant has a lot of competition, including other local restaurants, franchises, and the biggest of national chains. To stand out and get more customers means focusing more on marketing. It’s easy to say you need to work harder on your marketing strategies, but aside from the vague generalizations that are all too common, how do you ensure those strategies are practical?

2022 206

2022 Marketing Email Marketing SEO 206

The Food Corridor

FEBRUARY 25, 2022

In October of 2019, Chef Andrew Knezovich decided to leave the restaurant industry to start a food truck. As he embarked on this new business endeavor, the process invited him to pinpoint a demand for commissary kitchens within Southeastern Virginia. In April of 2020, Chef Andrew and his wife Dr. Blanco-Knezovich, opened My Commissary Kitchen , a 2,100 square foot shared kitchen space at 3351 Chesapeake Blvd, Norfolk, Virginia.

Food Truck 98

Food Truck 2021 Demo Events 98

The Salt

FEBRUARY 25, 2022

Last year, the region imported more than 36 million metric tons of wheat, mostly from Russia and Ukraine. The concern is that Russia's war in Ukraine could disrupt supplies and drive up prices.

Supplies 71

Supplies Pricing 71

EATER

FEBRUARY 25, 2022

Astrid Stawiarz/Getty Images for NYCWFF. [link].

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99

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.

Food

The Restaurant Times

FEBRUARY 25, 2022

There are several ebbs and flows in every restaurant business – from the very moment the signboard flips “open” to the time it capsizes to “closed.” However, as challenging as they may seem at times, these ups and downs in the business serve as crucial reminders that prompt you to diligently prepare before your customers set foot in your restaurant and carefully plan after they depart at the dusk of the day.

Customer Service 52

Customer Service Customer Experience Definition Equipment 52

EATER

FEBRUARY 25, 2022

Valery Sharifulin/TASS. [link].

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94

EATER

FEBRUARY 25, 2022

Kent Phillips, photographer. Why is so much space food blue? Welcome aboard Galactic Starcruiser, a windowless Star Wars space yacht forever moored in a galaxy far, far away alongside Florida’s Interstate 4 highway. It’s not quite Westworld by way of Naboo, but it’s the closest to playing pretend padawan that Disney’s offered to date. Walt Disney World’s ambitious new project — officially titled Star Wars: Galactic Starcruiser — isn’t just a place to stay; it’s a performance.

Hotels 107

Hotels Entertainment Fast Casual Food Order 107