Tue.Jul 02, 2024

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The Inherent Queerness of Cheese

EATER

Bug Robbins Cheesemaking requires a willingness to take risks and trust the process — just like navigating queer existence When I was little, I loved to group things. Categorizing helped me make sense of the world — I would feel exhilarated by the vastness of what was out there, and relieved the moment I could figure out where it all belonged. An errand run to the specialty food store was a thrill ride.

Document 341
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“SHELTER ME, I WILL SHELTER YOU”

Culinary Cues

So many times, throughout my life in the kitchen, I would watch in wonder at the patchwork of honest, fragile, determined, sociopathic, caring, hardworking, sensitive, brutal misfits (I mean that in the best way) people who tie on an apron and dig into another day in heaven and hell. I have been watching the third season of “The Bear” and as always feel alignment, dread, excitement, fear, and angst as I watch what is truly the most authentic depiction of the emotional powder keg called a restaur

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Helping Restaurant Staff Relax, Recharge, and Reinvigorate

Modern Restaurant Management

Amelie Kang found a way to combine her passions in cuisine and yoga for the betterment of the restaurant community in Ridgewood, NY and the surrounding environs. The co-founder of Sichuan restaurant MÁLÀ PROJECT as well as co-founder of Everyone Yoga decided to host the restaurant’s monthly manager meeting at the studio, transforming it into a relaxing retreat.

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‘The Bear’ Wants to Confront Toxic Restaurant Culture, But It Can’t Decide Who’s to Blame

EATER

Carmen “Carmy” Berzatto (Jeremy Allen White) stands in a sterile kitchen as he glares menacingly in a moment depicting his role as both a recipient of workplace trauma and a chef bound to cause collateral damage. | Chuck Hodes/FX Initially celebrated for delving into the complex traumas of kitchen labor, the show — now in its third season — is bogged down by star-chef cameos that call its sincerity into question This post contains spoilers for Season 3 of The Bear.

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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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Inside Chick-fil-A's first all-digital restaurant

Restaurant Business

The mobile pickup and delivery unit opened in New York City with no seating and no kiosks—but no lack of hospitality.

Seating 301
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Keeping Up with Technological Changes - 5 Tips for Restaurant Owners

TastyIgniter

Technological changes are rapidly transforming the restaurant industry, from online ordering and delivery to AI-powered personalization and automation. To stay competitive, restaurant owners must embrace these changes and develop strategies to effectively leverage technology to enhance the customer experience and streamline operations.

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Service Charge vs. Tip: A Guide for Restaurant Owners

Sling

As a restaurant owner or manager, you have an important decision to make: Which is better for your team and your business, a service charge or tips? Both have benefits and drawbacks, and the best choice for your operation will depend on a variety of factors unique to the restaurant industry. In this article, we discuss the key differences between service charges and tips, examine the benefits and drawbacks of both, and consider the factors that will affect your decision one way or the other.

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DOL issues employer mandates for protecting workers from excessive heat

Restaurant Business

The requirements include providing paid breaks every two hours when temperatures soar in indoor workplaces like kitchens, as well as providing cool-down areas, drinking water and establishment of a safety "buddy system.

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Boosting Business and Community Spirit: The Power of Hosting Buzztime Trivia Nights at Your Bar

Buzztime Business

In the bustling world of hospitality, bar owners are constantly seeking ways to attract and retain patrons. Beyond offering great drinks and ambiance, creating memorable experiences is key to fostering customer loyalty and building a strong community around your establishment. One such experience gaining popularity across bars worldwide is hosting trivia nights.

Bar 78
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Roast pig, ancient grains and Perkins' menu mission

Restaurant Business

Menu Talk: Pat and Bret introduce listeners to “population wheat,” chat about cooking in a China box and hear from Mindy Armstrong about the evolution of family dining at Perkins and Huddle House.

Menu 307
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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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What Is a Tapas Restaurant? Definitions & Examples of the Spanish Cuisine Style

SpotOn

We all know the typical ways restaurants serve their food. There are family-style meals, prix fixe menus , and the usual single dish made for a single person. While these classic dishes always bring a familiar dining experience, tapas-style restaurants are becoming a popular way to mix up how guests experience their food. Even if most people in the United States don't typically eat tapas style daily, learning about how tapas restaurants serve smaller portions can change how anyone can see h

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In California, fast-food restaurants underperform but full-service does just fine

Restaurant Business

Traffic to fast-food concepts has underperformed the national average, according to data from Placer.ai, while full-service restaurants there have outperformed.

Food 301
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Bar Convent Brooklyn

Sante

Listend and Subscribe to the Santé Tasting Room The post Bar Convent Brooklyn appeared first on Santé Magazine.

Bar 147
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Boston Market's collapse leaves creditors fighting over assets

Restaurant Business

One of the chain’s bankers is pushing back against US Foods’ efforts to garnish its accounts after the distributor won a judgment earlier this year. The reasoning? It has too many garnishment requests.

Marketing 293
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8 Pillars of Leadership Development

Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.

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A taste of Black Appalachia

The Salt

Crystal Wilkinson's praisesong biscuits '/> Too often, our attempts at nailing the family recipes end up in disaster and disappointment. This week, host Brittany Luse is joined by former Kentucky Poet Laureate Crystal Wilkinson , author of Praisesong for the Kitchenghosts: Stories and Recipes from Five Generations of Black Country Cooks. The two talk about Appalachian food culture, turning oral recipes into written ones, and the emotional relationship between food, family and memory.

Food 102
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Company linked to Travis Kalanick brings bulk restaurant delivery to LA

Restaurant Business

Picnic delivers food from more than 100 restaurants to select offices and apartment buildings with no fee or tip.

Delivery 293
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Dining out with a big group? Learn the social etiquette of splitting the check

The Salt

Five common scenarios you may encounter while dining out with a large party — and how to handle the bill fairly while being considerate of your server.

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Taco Bell brings back the Nacho Fries Lover's Pass and adds a new fry flavor

Restaurant Business

Jalapeño Ranch Nacho Fries make their debut at the Mexican restaurant chain along with a 30-day $10 subscription for rewards members.

Food 290
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8 Pillars of Leadership Development

Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.

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From Spice Rack To Soul: How Chefs Can Elevate Their Craft

Chef's Resources

June 29, 2024 From Spice Rack To Soul: How Chefs Can Elevate Their Craft As a chef, elevating your craft and taking it to the next level is a constant source of motivation. Part of this is exploring and discovering new tools and ingredients to discover unique flavor profiles and dishes that help you make […] The post From Spice Rack To Soul: How Chefs Can Elevate Their Craft appeared first on Chefs Resources.

2024 78
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Best Practices for Menu Design and Engineering

Chef's Resources

July 2, 2024 Best Practices for Menu Design and Engineering Creating an enticing menu is more than just listing dishes and their prices. It’s an art and a science that involves a deep understanding of customer preferences, psychology, and marketing strategies. The design and engineering of a menu can significantly influence customer choices, enhance their […] The post Best Practices for Menu Design and Engineering appeared first on Chefs Resources.

Design 78