Tue.Mar 30, 2021

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How Advanced Technology Can Foster a Fair Environment Amid New Tipping Regulations

Modern Restaurant Management

The newly proposed restaurant tipping regulations soon to be implemented by the U.S. Labor Department have sparked sharp contrasts among restaurants and industry labor advocates alike. The regulations, which are set to become law in April, will eliminate the “80/20” rule that previously mandated employees earning a tipped minimum wage could only spend 20 percent of their shift performing non-tipped tasks.

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What It Cost to Keep Two Restaurants Open During the Pandemic Without Outdoor Dining or Delivery

EATER

James Mark for North. Chef and restaurateur James Mark is relying on takeout and PPP loans to keep his restaurants afloat Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. The pandemic has demanded adaptation; since March 2020, restaurants and bars across the country have navigated through the COVID-19 pandemic by transforming into online groceries, outdoor dining destinations, meal-kit providers, and more.

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BBQ and Big Data (Podcast)

Modern Restaurant Management

A helping of BBQ and big data are served up in this episode of The Main Course as host Barbara Castiglia of Modern Restaurant Management (MRM) magazine chats with Joe Tenczar, Chief Strategy Officer at Sonny’s BBQ. Tenczar is a tech and visionary expert helping the brand to evolve with technology. Tenczar also realizes that customer behavior changed, but the company is following that trend. “We’re an information company.

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6 Mexican Restaurants in New Brunswick You Won’t Want to Miss!

Restaurant Clicks

In the City of New Brunswick and looking for an authentic Mexican Cuisine experience? Check out these lovely local restaurants and be sure to try them the next time you’re in town! Best Mexican Restaurants in New Brunswick, NJ. Tacoria Bubbakoo’s Burritos Fat Cactus Cantina La Catrina Taco House La Hacienda. Tacoria. 56 Easton Ave, New Brunswick NJ 08901 Phone: 732-317-2070 View Menu.

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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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Mixer Myths: How They Can Impact Cost and Performance

Modern Restaurant Management

For continuous use or the occasional batch, it’s important to have the right mixer for the job. Having a mixer that’s too large or too small can increase costs and affect performance in the kitchen. To make the best selection and ensure the equipment lasts, it’s helpful to understand some common myths about mixers. Myth 1: More Is Always Better.

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Why This Chef Opened a Restaurant with No Servers

OpenTable

When chef Phillip Frankland Lee and his wife and pastry chef Margarita Lee opened Scratch Bar & Kitchen in Encino, California,… The post Why This Chef Opened a Restaurant with No Servers appeared first on Open for Business.

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This Recipe for Chewy Birthday Cake Butter Mochi Is as Fun as It Sounds

EATER

The chocolate birthday cake butter mochi from Cook Real Hawai?i | Kevin J. Miyazaki. The dessert from Sheldon Simeon’s new cookbook is “stoner food to the max” I’ve spent a lot of time this past year daydreaming of Hawai‘i, which makes me like a good portion of the U.S. — as the New York Times recently reported , tourists have already begun flocking to the islands.

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FoodX Presents: Epogee and Micro Farming

Foodable

FoodX features the latest innovations in food ingredients, food optimization, and food engineering technology in the industry. This event series offers a platform for the latest research and insights available regarding best practices for reducing food waste and crafting better, healthier food at your business today. The two premiere episodes of the series highlight global food tech company DouxMatok and Babylon Micro-Farms , a company that provides a simple, accessible indoor vertical farm grow

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An Incredibly Obvious at-Home Pizza Hack

EATER

Shutterstock. If your local pizzeria sells dough to go, buy it This post originally appeared in the March 29, 2021 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. I was raised in a house by two people who rarely went to restaurants, preferring instead to make most of their meals at home.

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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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Design Excellence: Proven Tips UAE Restaurants Can Use to Optimize Their Layout

The Restaurant Times

While the main focus of restaurants is on the food and the service, they often tend to overlook the layout, which plays a crucial part in the overall customer experience. For example, restaurant interior design has a direct influence on the ordering behavior of customers. The restaurant layout plays a critical role not only in restaurant operations but also in the workflow.

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Massimo Bottura’s NYC Soup Kitchen Is Slated For a Full Opening This Fall

EATER

The Harlem location will be part of the Osteria Francescana chef’s nonprofit that operates multiple such centers across the world [link].

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8 Ways to Make a Commissary Kitchen Work for Your Restaurant

OpenTable

In a busy restaurant kitchen, efficiency is everything. As restaurant groups grow and one concept turns into five—and… The post 8 Ways to Make a Commissary Kitchen Work for Your Restaurant appeared first on Open for Business.

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Beyond Meat Stock Analysis

Foodable

On this episode of The Barron Report , host Paul Barron gives a deep dive into Beyond Meat. Three Key Points: With tough competitors like Tyson , Beyond Meat’s ability to innovate will be a key factor in whether the company will continue to successfully expand into retail and dining. Beyond Meat currently produces plant-based meat substitutes designed to emulate beef, meatballs, ground meat, and pork sausage links and patties.

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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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Brockman’s Gin

Sante

Brockman’s is unlike most contemporary styles of gin produced today, which, in addition to the required juniper, often showcase flavor Continue Reading.

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The 16 Essential O‘ahu Bakeries

EATER

Breadshop pastry box | Martha Cheng. Where to find the best roll cakes, coco puffs, ensaimadas, and poi mochi donuts Hawai‘i is so much more than shave ice and malassadas. Those two treats are just a few of the iconic desserts that can be found at O‘ahu’s bakeries, where goodies wander across continents, from brioche tarts filled with liliko‘i (passionfruit) curd to poi mochi donuts.

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6 Tools Every Professional Chef has in Their Kitchen

Chef's Resources

No professional chef will feel satisfied with a set of cheap, blunt knives or low-quality pans. If you’re serious about becoming a respected chef, you must ensure your kitchen is stocked with quality equipment that can help you create Michelin-star-worthy dishes. If you want to take your culinary skills to the next level, check out […]. The post 6 Tools Every Professional Chef has in Their Kitchen appeared first on Chefs Resources.

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Celebrating International Women’s Month

Evergreen

Did you know, every year, March is International Women’s History Month? Designated by Presidential proclamation, this month is intended to celebrate women’s contributions to American History. #ChooseToChallenge is the theme for 2021. This theme seeks to inspire folks […]. The post Celebrating International Women’s Month appeared first on Evergreen.

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Top 5 Ways to Optimize Your Loyalty Strategy

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

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Ghost Kitchen Stocks To Buy

Foodable

On this episode of The Barron Report , host Paul Barron explores three restaurant companies with innovative tech strategies for successfully implementing ghost kitchens and virtual brands. Three Key Points: Brinker International , best known for Chili’s , created the “It’s Just Wings” virtual concept. While the brand’s consumer sentiment has been on the rise, consumer referrals have dipped and their financial performance has somewhat declined.

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Top 17 Mother’s Day Restaurant Promotions for 2021

Touch Bistro

Did you know Mother’s Day is the most popular holiday of the year for restaurants? In fact, TouchBistro restaurants see 24% more sales volume on Mother’s Day.*. When it comes to big holidays, diners expect all the stops: signature drinks, prix-fixe menus , maybe even a contest on social media! That means you need to prepare some extra incentives to bring these diners to your restaurant for Mother’s Day and have the service to match.

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Tattooed Chef Growth Analysis

Foodable

On this episode of The Barron Report , host Paul Barron gives a deep dive into plant-based food company Tattooed Chef. Three Key Points: Tattooed Chef offers ready-to-cook bowls, zucchini spirals, riced cauliflower, acai and smoothie bowls, and cauliflower pizza crusts in the frozen food aisles of all leading national retail grocery stores. The company hopes to increase store count by 41 percent, and increase their branded products’ points of distribution by 35 percent, by the end of the first q

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