The Restaurant Times
JUNE 15, 2022
Have you ever wondered how much time and effort restaurant staff puts into collecting the payment from the customers? As per a report , the traditional payment method involves 12 steps and roughly around 9 minutes per table. That’s a lot of time to waste, especially during rush hours. A restaurant business owner can reduce it by using pay-at-table technology. .
Modern Restaurant Management
JUNE 15, 2022
While restaurants saw sales plummet during the height of the pandemic, Americans proved how much they were looking forward to dining out again once vaccination rates rose and positive COVID cases started to fall. By July 2021, OpenTable reported that reservations had returned to normal after plunging by two-thirds during the pandemic. And things are only looking up for the industry.
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Sculpture Hospitality
JUNE 15, 2022
There’s nothing worse than having to eighty-six a popular menu item. Not only is it frustrating for chefs and kitchen managers, but it can also have a huge effect on customer satisfaction, leading to lost customers and negative reviews.
Bizimply
JUNE 15, 2022
Profits and Productivity; two buzz words that capture the minds of a business owner. So, why are they so important? The post Boost Profits and Productivity With Scheduling Software appeared first on Bizimply.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Perfect Daily Grind
JUNE 15, 2022
The AeroPress coffee maker is one of the most popular brewing methods in the global coffee industry. The traditional AeroPress recipe is popular with both baristas and home consumers, but there is also a growing number of more experimental brewing recipes – which have largely been showcased at the World AeroPress Championships (WAC). The competition has helped the push for innovation when brewing with the AeroPress coffee maker, including experimenting with dose weight, water temperatures, and d
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EATER
JUNE 15, 2022
David Loftus/Countryman Press. Paired with blue cheese dip, Rukmini Iyer’s spin on a party classic takes less than 10 minutes to throw together Cookbook author and food stylist Rukmini Iyer’s new book, The Green Barbecue: Vegan and Vegetarian Recipes to Cook Outdoors & In , arrives this month, just in time for grilling season. Over the course of 75 recipes, Iyer amply demonstrates that outdoor cooking doesn’t have to be synonymous with meat — and that throwing a few slabs of eggplant on the
Robert Ancill Restaurant Consulting
JUNE 15, 2022
Today we’d like to introduce you to Robert Ancill. Hi Robert, thanks for joining us today. We’d love for you to start by introducing yourself. TNI Design was originally the interior design department of The Next Idea Restaurant Consultancy, (an International concept development agency specializing in restaurants, hotels and cafes). Our clients were so impressed … Read More.
EATER
JUNE 15, 2022
Tinned fish was one of the first food offerings from Patagonia Provisions. | Patagonia Provisions. The co-founder and head of Patagonia Provisions explains why the outdoorsy apparel brand wants to change the way we eat Over the past few years, previously uncool and markedly dorky technical gear emerged from the tent and trail-ran into the mainstream.
The Salt
JUNE 15, 2022
Intimidated by grilling? In this guide, learn the basics from which type of grill to choose, to how to maintain a fire and create different temperature zones, to tips on tools and safety.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
EATER
JUNE 15, 2022
Song Cheol Soo believes gamtae is the most difficult thing to harvest in the ocean. Song Cheol Soo and his daughter Song Joo Jyun harvest gamtae, a special Korean seaweed, in the Garorim Bay in South Korea. “It’s the best quality here. First, because it’s not polluted, it produces high quality gamtae,” says Song. “Also, the water in the Garorim Bay is deeper than other places.”.
The Salt
JUNE 15, 2022
There's a nationwide shortage of the beloved hot sauce, Sriracha from Huy Fong Foods. And climate change could be the culprit.
Sante
JUNE 15, 2022
RY3 Leads the Way in the Fast-Growing Craft & Light Whiskey Segments.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
EATER
JUNE 15, 2022
Nicole Miles/Eater. From Beyond Meat to Field Roast, Impossible Foods to Morningstar Farms and Tofurky, ranking vegetarian-friendly hot dogs, from best to worst I’m not willing to admit how many years ago this was now, but when I turned 15, I became a vegetarian. Predictably, because I was a teenager, I was sanctimonious about it, chastising everyone around me for not caring about animals or the earth or whatever else I could think of that they should care about in my extremely informed opinion.
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