Thu.Nov 16, 2023

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You Definitely Can’t Fly With Gravy in Your Carry-On

EATER

Alyssa Nassner But green bean casserole is fine. These are the rules of flying with a Thanksgiving feast. Now that Thanksgiving is just a week away, many people across the country are already planning their turkey day spread. That’s especially true for the more than 55 million Americans who are gearing up to travel to visit family with food in tow. In addition to figuring out how to make your Thanksgiving food fit into a suitcase and keep it at food-safe temperatures in transit, plenty of folks

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Welcome to a tough new normal

Restaurant Business

The Bottom Line: Attendees and speakers painted an anxious picture of the operating environment at the Restaurant Finance and Development Conference. Here’s why that might be here for a while.

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Streamlining Your Restaurant’s In-House Delivery with OneDine’s White-Label Service

OneDine

As the restaurant industry evolves, delivery has become a staple in just about every US household. While third-party delivery applications are widely used, in-house delivery has become a crucial component of business operations. Offering delivery in-house not only boosts revenue & profit retention but also caters to customers’ growing demand for convenience & allows to more accurately manage the guest experience.

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Discover the Digital Strategy Behind the UK’s Fastest-Growing Dessert Restaurant Franchise — Interview with Chris Conaghan of Heavenly Desserts

Apicbase

At the forefront of the UK’s culinary scene, Heavenly Desserts shines as a beacon of innovation. Founded in Derby, England, in 2008, this restaurant franchise skilfully navigates the challenge of blending traditional hospitality with a cutting-edge digital strategy. Heavenly Desserts’ digital-first approach has significantly boosted operational efficiency and enhanced customer experiences, propelling them to become the UK’s fastest-growing dessert restaurant franchise.

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New DOL Final Overtime Rules: Quickstart Guide for Employers

There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.

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Taco Bell tests idea of winning breakfast with tots

Restaurant Business

Breakfast Tater Tots topped with scrambled eggs and bacon or sausage debut at units in Chicago as LTO.

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So Long to the ‘Somm’

EATER

Modern wine professionals are defining themselves outside of dated industry terms like stodgy "sommelier" and scandal-ridden "somm.

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Olive Garden launches a holiday merchandise collection starring its iconic cheese graters

Restaurant Business

Marketing Bites: Olive Garden, Sonic and Jimmy John’s launch holiday merchandise collections. Velvet Taco is giving away free tacos for a year to one lucky diner. And Wendy’s brings back its Frosty Key Tag fundraiser.

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The Secret Connection Between Pumpkin Spice and Manhattan

EATER

Pumpkin Spice and the Big Apple have a much longer — and spicier — history than you might think. | WJ Media Design/Shutterstock The spicy and sordid histories behind the Big Apple and the infamous seasonal drink have one thing in common: nutmeg When British ships arrived in the city known as New Amsterdam on September 4, 1664, the Dutch colony’s director-general Peter Stuyvesant wasn’t planning to go down without a fight: Despite the city’s limited supply of gunpowder, he prepared to fire on the

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Cava sparks a hummus revival for other Mediterranean brands

Restaurant Business

Though Mediterranean cuisine has been growing across the U.S. for decades, the newly public Cava is drawing attention to the fast-casual niche. Here is a look at 8 growing restaurant chains positioned to ride the wave of interest.

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New DOL Final Overtime Rules: Quickstart Guide for Employers

There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.

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Artist, actor and restaurateur Mr. Chow on his driving creative force: 'To be true'

The Salt

Michael Chow has worn many hats in his 84 years. A new documentary about his life, a.k.a. Mr Chow , paints the portrait of a man who has endured hardship, and found creative outlets to cope.

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Golden Corral, Cracker Barrel, Maggiano's and more trot out Turkey Day specials

Restaurant Business

Taste Tracker: Restaurants bring it on for Thanksgiving, offering family meals and large feasts for carrying out or dining in.

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Invest in Employees with Affordable Health Care

Modern Restaurant Management

Lack of health insurance isn’t considered one of the major reasons the hospitality industry has, according to the U.S. Bureau of Labor Statistics, a churn rate north of 70 percent. A recent survey found that low pay, lack of recognition and bad management are three of the major variables. But let’s dig a little deeper into “lack of recognition.” To me, that says employees aren’t feeling valued by the owners and managers of their restaurants.

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Remodels are a source of sales, and tension, in franchise systems

Restaurant Business

The Bottom Line: Remodel requirements can be vital for brands to generate sales. But they can create financial problems for franchisees when not done right.

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Join Full Course Navigator: Your Path to Professional Growth in Restaurant Leadership

Full Course Foundation is dedicated to nurturing excellence in restaurant leadership. Our Navigator program offers a wide range of resources tailored for professional growth. From high-quality training to personalized coaching, Navigator equips restaurant leaders with the tools they need to thrive in their careers. Unlock your potential with three months FREE access to Navigator by Full Course!

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FINDING YOUR CULINARY VOICE

Culinary Cues

What culinary language do you speak? Are you fluent? Do you use the language properly? Do you show your place of origin through the language you speak? Do you feel connected to your language or is your language dictated by environment? These are serious questions whether talking about your heritage and situational spoken language or if you are expressing language through the plate of food you slid into the kitchen pass.

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D.C. restaurants reel from a triple dose of woes

Restaurant Business

Eating places are closing at the rate of one per week because of the one-two-three combination.

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How Heritage Steel Makes Stainless Steel Pots

EATER

To create the Eater x Heritage Steel cookware line, workers at its Tennessee factory use machines from the 1940s Stainless steel pans are the preferred choice for professional chefs and are becoming increasingly popular with home cooks. Heritage Steel — which Eater recently partnered with to create the Eater x Heritage Steel cookware line — creates its high-quality wares at its Clarksville, Tennessee factory.

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Local Kitchens' partnerships help existing restaurants grow and new ones start up

Restaurant Business

Co-founder Andrew Munday collaborates with chefs and small independents to offer unique dining experiences under one roof.

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Individual Development Plan Template

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!