Bottleneck Management

MAY 23, 2020

Baileys Stuffed French Toast Recipe. We’ve been asked to share our Baileys Stuffed French Toast recipe, one of our most coveted and indulgent Rock n Roll Brunch items (aptly named Sweet Child O’ Mine on that menu). We’re happy to share, but we’ll warn you right off the bat, you’ll need an electric mixer and a home fryer to produce this dish. If you’re anything like me, you’d easily pass on the idea of buying and preparing all of this at home and gladly head to City Works or Old Town Pour H

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Social Media Blog Take-out Menu 148

Goliath Consulting

MAY 23, 2020

In the last few months, we have all seen a historical change in how restaurants operate and how restaurants have adapted to the new business environment that is a result of the coronavirus pandemic. In response to the “new normal” and evolving response to Covid-19, the following two guides were developed to assist the restaurant operator in navigating the best way forward.

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Menu Document 2021 Presentation 152

The Restaurant Times

MAY 23, 2020

With communities working to limit the spread of COVID-19 and adapting to changing lifestyles, restaurants are also evolving their business models and following new guidelines in a quest to retain their relationships with consumers. Restaurant food delivery or online food ordering, which was earlier thought of as a convenience, has now become an absolute necessity.

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Delivery Ordering Online Ordering Food Order 98

EATER

MAY 23, 2020

At Erizo in Portland, Oregon, chef Jacob Harth prepares the 10-foot-long sea creature On this episode of Deep Dive , Erizo chef and Eater Young Gun ‘19 Jacob Harth shows us what goes into the intense process of cooking the giant pacific red octopus found in Tillamook Bay in Portland, Oregon. This type of octopus, which is plentiful in this part of the country, usually weighs anywhere from 20 to 100 pounds, and measures 10 to 12 feet in length.

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Hiring

Restaurant Engine

MAY 23, 2020

Second to labor, restaurant owners’ next biggest expense is their rent or mortgage payment. Since COVID-19 lockdowns began in March, many restaurant owners have furloughed their employees which accomplished the dual benefit of limiting the owners’ expenses while allowing their employees to collect unemployment benefits. Rent and mortgage bills, however, have continued accruing every month.

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Restaurant Law Back of House Small Business Cash Management 98