Tue.Jul 02, 2024

article thumbnail

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 119
article thumbnail

“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

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

article thumbnail

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.

article thumbnail

‘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.

article thumbnail

HR in 2025: Insights & Predictions

What type of worker is most engaged—hybrid, remote, or onsite? What are the drivers of effective leadership? What does the C-suite think HR is most responsible for? And why is a wave of HR resignations more likely in the next 12 months? Get our annual survey report to find out: The #1 challenge of recruiting & hiring Why remote teams are struggling What are the drivers of effective (and ineffective) leadership And lots more!

article thumbnail

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.

article thumbnail

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.

More Trending

article thumbnail

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 115
article thumbnail

Bar Convent Brooklyn

Sante

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

Bar 147
article thumbnail

How AI is helping BJ's Restaurants see the future

Restaurant Business

The casual-dining chain is using an AI tool that can pinpoint sales weeks in advance, allowing managers to make smarter staffing decisions.

Casual 94
article thumbnail

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
article thumbnail

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.

article thumbnail

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 114
article thumbnail

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
article thumbnail

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 114
article thumbnail

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 74
article thumbnail

How to Design a People-First Benefits Package for Your Unique Team

Benefits are central to any HR strategy. A strong benefits package attracts top talent, boosts engagement, and retains top performers.

article thumbnail

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 111
article thumbnail

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.

87
article thumbnail

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 92
article thumbnail

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

article thumbnail

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!

article thumbnail

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.