Modern Restaurant Management
DECEMBER 15, 2020
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with The Halal Guys’ CEO Ahmed Abouelenein about the company’s humble beginnings as a food cart provider of authentic halal cuisine, and a journey that rapidly morphed into actual food trucks, restaurants, and now, more than 90 locations spanning three continents.
T-Ching
DECEMBER 15, 2020
A week ago, a dear friend gifted me with an ounce of Aesthete Tea ’s Golden Milk. The tisane is a warming and heady blend, filling me with its saffron light from toes to head. A closer inspection of the pouch revealed that this spiritual infusion of beauty and health is just 49 miles away via interstate. Intrigued, I sent an email to Aesthete Tea. Owner Briana Thornton graciously agreed to answer my questions.
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Modern Restaurant Management
DECEMBER 15, 2020
Artificial intelligence (AI) is something most of us encounter in our everyday lives without even realizing it. Social networks, mobile banking apps, chatbots, robo-readers, connected devices and even ride-sharing apps are all powered in one way or another by AI technology. Accenture defines artificial intelligence as a “constellation of technologies – from machine learning to natural language processing – that allows machines to sense, comprehend, act and learn.” The dri
Future Food
DECEMBER 15, 2020
Coogee in Common Image Via Broadsheet. Food & Hospitality Restaurant Openings & a Taste of What Was 2020. Although 2020 will be remembered in Australia (and the world) for all the wrong reasons, hospitality operators continued to push the boundaries, open new concepts providing a welcome haven for Australians at large with new experiences that raised our spirits and reminded us that life, food and hospitality will not only survive but thrive.
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Cheetah
DECEMBER 15, 2020
Reading Time: 3 minutes. First things first: Request a demo for your distribution business! E-Commerce emerged almost as soon as the internet went mainstream. But food distributors only entered the game in the last few years. Even before the pandemic sent levels of online shopping skyrocketing, it was clear that companies have to go online in order to survive.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Foodable
DECEMBER 15, 2020
With ever-changing COVID-19 regulations and guidelines, operators are struggling to keep their restaurants afloat. Recover America is a virtual event committed to helping operators rebuild their business and better prepare for the future, providing local level consumer trends and key insights regarding the inner workings of the restaurant and hospitality industry.
Blue Orbit Restaurant Consulting
DECEMBER 15, 2020
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Despite the troubles the global food industry is facing, restaurant tenants still have to pay rent. An NYC Hospitality Alliance Survey revealed that seventy-one percent of landlords would not waive portions of rent and that ninety percent of them would not formally renegotiate leases. … A Restaurant Consulting Firm Can Help Both Landlords and Their Tenants Read More ».
Foodable
DECEMBER 15, 2020
Listen to "Hospitality Fundraising in the Midst of a Global Pandemic | Season 2, Vol. 6: Savory Fund" on Spreaker. In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Andrew Smith, the managing director of Savory Fund , to explore the ins and outs of fundraising in hospitality.
Bizimply
DECEMBER 15, 2020
The New Year always brings new challenges. With the new Time-Off Adjustments Report, you’ll have fewer troubles tracking your team’s time-off this year. The post New Feature: Time-Off Adjustments Report 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.
Sante
DECEMBER 15, 2020
TheSmokeShop-16.jpg. Author(s): Matt Robinson. Teaser: Andy Husbands has helmed two of Boston’s most beloved restaurants for 20 years. He is elevated to the level of mensch monarchy. It would be impressive enough to say that, as chef/owner of the late but still beloved Tremont 647 and its sister spot Sister Sorel and the creator of a minor BBQ empire known as The Smoke Shop ( www.thesmokeshopbbq.com ), Andy Husbands has helmed two of Boston’s most beloved restaurants for 20 years.
Bizimply
DECEMBER 15, 2020
Some of your team may not have taken all of their holidays this year. If your company is looking to allow a carryover of holidays into 2021, we have created the perfect feature for you. The post New Feature: Automatic Holiday Carryover appeared first on Bizimply.
EATER
DECEMBER 15, 2020
Prices on every Uber Eats and Doordash order in California are expected to rise by December 16 [link].
EATER
DECEMBER 15, 2020
Shutterstock. Plus, Japan has a cafe for pessimists, and more news to start your day This year upended the way a lot of us eat; what will 2021 bring? Predicting food and dining trends is always a bit of a crapshoot (though I remain proud of accurately predicting cabbage ), but truly, who last December could have forecasted our year of restaurants closing, food bank lines stretching for miles, and yeast shortages?
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
DECEMBER 15, 2020
The Baking Steel makes for perfect, crispy-on-the-outside-chewy-on-the-inside pizza crusts Pizza holds a special place in my household. My husband, who grew up on ultra-charred New Haven pizza in his Connecticut hometown, has spent the last several years perfecting his dough, his sauce, his toppings. I wouldn’t dare give away his secrets lest he stop making pizza for me — except, that is, for this one: Get a baking steel.
EATER
DECEMBER 15, 2020
ArtemSh /Shutterstock. Fermented and pickled veggies are a culinary secret weapon This post originally appeared in the December 14, 2020 edition of The Mov e , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. If I were to describe my cooking style, I would say it is born out of anxiety.
EATER
DECEMBER 15, 2020
A handful of new Jewish-leaning delis and restaurants harken back to Condesa’s roots as the Jewish heart of CDMX On the first floor of a two-story house along Mexico City’s plush Avenida Amsterdam sits Merkava: Hummus and Jerusalem Kitchen. The sign over the blue-and-white exterior is scrawled in a swoopy font emblematic of Hebrew letters; inside, the restaurant’s back wall is made of golden Jerusalem stone.
EATER
DECEMBER 15, 2020
Michael H/Getty; istetiana/Getty. Flambeéing desserts at home is easier than you think — and guaranteed to make you feel something For me, it started this summer, when I was flipping through the 1961 edition of The New York Times Cookbook. Pears were in peak season, and I had just bought half a dozen from my neighborhood fruit stand. I came across a recipe for pears a la Bordelaise, which called for poaching pears in a spiced red wine syrup, then dousing the plated dessert in rum and lighting it
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