Culinary Cues
NOVEMBER 20, 2023
Walking down the streets in the once most robust city in proximity to my home, I was deeply concerned at what I saw. This was a tradition of early holiday shopping, hoping to beat the maddening crowds that typically flood shopping districts and restaurants this time of year. The stores were empty, and restaurant service staff were staring out windows from the vantage of unfilled seats.
Crunchtime
NOVEMBER 20, 2023
Labor laws have changed dramatically over the past couple of years. From minimum wage increases to minor laws to Fair Workweek legislation, it’s more complicated than ever to navigate the legal landscape for labor scheduling. At the Ops Summit in October, Crunchtime Group Product Manager Garrett Tietjen shared insights on current laws and implications for restaurant operators.
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Sante
NOVEMBER 20, 2023
Thanksgiving is here and you have spent countless hours contemplating your festive dinner menu. With the focus on the meal, we tend to overlook the most important part till the last minute – the wine.
Restaurant Business
NOVEMBER 20, 2023
After two slow years, activity is beginning to pick up. But there is a “flight to quality” as buyers, and bankers, look for sustainable performance.
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Sante
NOVEMBER 20, 2023
Here is a typical conversation with Charlotte, the WineGURU.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Restaurant Business
NOVEMBER 20, 2023
About 25% of shoppers cooked for themselves or purchased ready-to-eat supermarket items during 2023, compared with a 17% rate last year.
EATER
NOVEMBER 20, 2023
Facebook/Rouses Markets The ins and outs of the essential Thanksgiving side dish (and how it’s different from stuffing) Turkey gets all of the attention, but the real hero of the Southern Thanksgiving meal is dressing, the perfect savory embodiment of fall. Those who are quick to call this dish “stuffing” may be confusing it with the similar side dish, baked inside the empty cavity of a turkey.
Goliath Consulting
NOVEMBER 20, 2023
As the holiday season descends upon us, there’s a certain magic in the air, and what better way to have your bar guests toast to the festivities than with a collection of enchanting holiday cocktails? In the spirit of celebration, we’ve gathered some recipes that promise to transform your gatherings into memorable, flavor-filled occasions.
EATER
NOVEMBER 20, 2023
Costco liquor is getting put to the test thanks to Never Ending Fall, the band tasting Kirkland Signature spirits, one shot at a time.
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There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
Restaurant Business
NOVEMBER 20, 2023
The high-end restaurant teamed with a Japanese green tea expert to build a zero-proof drink list and a revenue stream.
EATER
NOVEMBER 20, 2023
Meet Fingal Ferguson: a fifth-generation farmer, father, and cheese maker from West Cork, Ireland [link]
Restaurant Business
NOVEMBER 20, 2023
The burger giant will own 48% of McDonald’s China after agreeing to acquire a stake owned by Carlyle.
Planet Grape
NOVEMBER 20, 2023
The post 2021 Popelouchum Pinot Noir “20,000 pieds/ha” Popelouchum Estate San Benito Central Coast appeared first on planet grape® wine review.
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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 Salt
NOVEMBER 20, 2023
Two different brain circuits help regulate salt intake, according to a study in the journal Cell. One adjusts salt cravings, the other determines whether we find salty food delicious or disgusting.
Planet Grape
NOVEMBER 20, 2023
The post 2022 Popelouchum Cinsaut “en passerillage” Popelouchum Estate San Benito Central Coast appeared first on planet grape® wine review.
Modern Restaurant Management
NOVEMBER 20, 2023
There is no single path to success in the restaurant industry. With a passion for service, a keen understanding of people, and genuine support and guidance from industry veterans, an ambitious individual can climb the ranks while making a tremendous impact in their organization each step of the way. Training programs are an essential tool for developing these future restaurant leaders, and in an industry where surprise and delights are key components of a memorable experience, a one-size-fits-al
Planet Grape
NOVEMBER 20, 2023
The post 2021 Popelouchum Blanc Popelouchum Estate San Benito Central Coast appeared first on planet grape® wine review.
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.
EATER
NOVEMBER 20, 2023
Our increased interest in food has, in some ways, made it harder for some people to get enough to eat No one has to tell you that right now is an incredibly expensive time to eat. Whether you’re at the grocery store, where prices have risen nearly 6 percent over the last year, or eating at your favorite restaurant, everyone’s felt the pinch of high food prices.
Planet Grape
NOVEMBER 20, 2023
The post 2022 Popelouchum Blanc Popelouchum Estate San Benito Central Coast appeared first on planet grape® wine review.
Planet Grape
NOVEMBER 20, 2023
The post 2022 Girasole Organic Pinot Noir Mendocino appeared first on planet grape® wine review.
Planet Grape
NOVEMBER 20, 2023
The post 2023 Girasole Organic Pinot Noir Mendocino appeared first on planet grape® wine review.
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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