Fri.Oct 27, 2023

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Painting Tips for Restaurant and Bar Owners

Modern Restaurant Management

Adding a coat of paint will always freshen up any space. The same goes for any restaurant or bar. Understanding how to prepare your staff for a fresh coat, what styles of paint, and finishes can help you create a space that is inviting, warming, or even exciting for your customers. Throughout my almost two decades of experience working with restaurant and bar owners these are the areas I always discuss with them when they decide to give their establishment a new look.

Bar 474
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CHEF-CENTRIC RESTAURANT OR RESTAURANT-CENTRIC CHEF

Culinary Cues

One of the dilemmas restaurateurs’ face is the approach taken with the management and delivery of a restaurant concept and menu. To make it simple, the restaurant can choose to be either chef centric or restaurant centric. This involves, first and foremost, the decision regarding who to hire as chef and sous chef and the level of control this person will be given.

Hiring 449
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How Snack Cakes Sold a New Generation on an Old Concept

EATER

Lille Allen/Eater Unfussy, delicious, and (usually) limited to one bowl, the snackable bake is history’s most approachable baking trend What is a snack? The word may evoke afterschool carrots and apples, a few handfuls of trail mix between meetings, or popcorn at a movie before dinner. It’s eaten to tide you over, yes, but also as a thrill in itself.

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How BJ's could benefit from Calif.'s fast-food wage law

Restaurant Business

Higher QSR prices could boost the value of sit-down meals, CEO Greg Levin said. But BJ's will still feel some labor inflation.

Food 279
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Mid-Year Review: How to Ignite Employee Potential Through Meaningful Feedback

Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.

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Fall Tequila Cocktails Perfect for Halloween

Sante

Fall Tequila Cocktails Perfect for Halloween

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278
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High prices are making it tough for people to pay their bills

Restaurant Business

The Bottom Line: While the economy is going well, the consumer remains stressed by higher prices and they’re having a tougher time paying their bills, according to recent government data.

Pricing 305

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Lawmakers seek a quantum leap in penalties for violations of child labor laws

Restaurant Business

A single infraction could cost a restaurant employer upwards of $250,000 under a new federal proposal.

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Buzztime Weekly Bar Trivia Challenge – Week 4

Buzztime Business

Are you hungry for more trivia? Is one night of bar trivia per week not enough to satiate your senses? Buzztime has tens of thousands of questions in its database. Pub trivia hosts and players could spend a lifetime with them! However, as the years pass, some of the questions become outdated and obscure. Events that are important one year become irrelevant many years later.

Bar 158
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Just Salad and Playa Bowls name new executives

Restaurant Business

Executive Summary: A roundup of high-level job changes in the restaurant business includes a new board member at Golden State Foods.

Food 290
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FDA issues a warning about Canadian oysters

Restaurant Business

The agency is warning restaurants to discard the shellfish if it was supplied during the last 17 days by a Canadian harvester, Future Seafoods.

Supplies 279
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Mid-Year Review: How to Ignite Employee Potential Through Meaningful Feedback

Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.

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GW Fins dry ages fish to enhance flavor, reduce waste and sell at a premium

Restaurant Business

Behind the Menu: Executive chef Michael Nelson created a comprehensive fin-to-tail program, sourcing whole fish, dry aging tuna and swordfish steaks and using scraps for “seacuterie.

Waste 278