The Restaurant Times

MARCH 2, 2022

Since the inception of social media, food has often been a trending topic. This is fantastic news for the food business, as recipes, kitchen techniques and trivia can now be easily shared with a genuine voice. It does, however, mean that sticking out from the crowd can be difficult. When it comes to generating exposure for your food business, there are numerous social media platforms and Influencer Marketing activation options to explore.

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Influencer Marketing Social Media Food 52

Modern Restaurant Management

MARCH 2, 2022

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Restaurant menu prices continue upward as the U.S. Department of Labor reported an inflation rate of 7.5 percent on an annual basis.

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Pricing Menu Waste Food Supply 166

EATER

MARCH 2, 2022

Alex Staniloff/Eater NY. Breaking down the food, labor, and fixed costs of Dame’s popular fish and chips We often presume to understand restaurant economics because we know what a chicken breast costs at the supermarket. “I could make this dish at home for $5,” goes the refrain. Could we? Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.

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Front of House Seating Small Business Seasonal Menu 98

Modern Restaurant Management

MARCH 2, 2022

When designer Monica Jeffers saw the aging, dated restaurant she was going to remodel, she thought, “A T-bar grid ceiling! How the heck am I going to deliver this beautiful, elegant restaurant with a T-bar ceiling?” Ironically, this thought sets her apart. All too often, designers pay little if any attention to the ceiling. Jeffers understood the design value of the expansive surface overhead.

Design 201

Design Fine Dining Retail Dine-in 201

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.

Hiring

Sling

MARCH 2, 2022

Payroll processing can be one of the most complicated and time-consuming activities that your business has to face. It’s no wonder, then, that many managers choose to outsource their payroll activities to a company that specializes in running the numbers. Whether you calculate paychecks in-house or send your information to a professional, it’s still essential that you know how payroll processing works.

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Management Management Tip Distribution Back of House 78

The Eat Restaurant

MARCH 2, 2022

As the restaurant industry becomes more and more competitive, it’s becoming increasingly difficult for restaurant owners to capture people’s attention and reach more customers.

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Marketing 78

Chef's Resources

MARCH 2, 2022

March 2, 2022 10 Factors to Consider When Choosing Restaurant Kitchen Equipment Most restaurant owners understand that the type and quality of the equipment in their commercial kitchen is bound to affect the quality of food they serve. What’s more? Quality equipment can help you save on energy costs and even water bills – provided […]. The post Choosing Restaurant Kitchen Equipment – 10 Tips to Help You Choose the Right Equipment for Your Restaurant appeared first on Chefs Reso

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Equipment 2022 Serving Food 78

EATER

MARCH 2, 2022

YesChef. All you need are fresh herbs, some olive oil, and a healthy blast of heat When chef Nancy Silverton needs a side dish for a dinner party, she turns to her oven: half heads of cabbage are baked in olive oil; grapes are carefully roasted until they’re on the brink of pruning; onions are cooked in a bath of oil, apple vinegar, sage, and bay leaves.

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Supplies Sourcing Serving 93

Foodable

MARCH 2, 2022

Listen to "102. Massimo Noja De Marco | A Restaurant Industry Entrepreneur and Leader in Kitchen Automation" on Spreaker. The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Massimo Noja De Marco , chief executive officer and co-founder of Piestro about his extensive background as an entrepreneur in the

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Fast Casual Hotels Casual Hospitality 52

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.

Hiring

EATER

MARCH 2, 2022

Darrow’s New Orleans Grill. [link].

Food 101

Food 101

Planet Grape

MARCH 2, 2022

The post 2011 Letrari Brut Rose Riserva Trentodoc appeared first on planet grape® wine review.

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2011 60

EATER

MARCH 2, 2022

David Riddile/Eater Seattle. [link].

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Bar 97

Rocket Fuel

MARCH 2, 2022

Delaget and RASI became API partners and started their mission together in 2019 to increase operational value and efficiency to growth-focused restaurateurs looking to streamline their process and scale by insights. The duos’ automation of accounts payable data has resulted in both time and financial gains for operators across the country. . It’s no secret that restaurants run on thin margins, little time, and countless activities in daily operations.

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Cash Management Operations Consumer Goods Inventory 98

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.

Food

Planet Grape

MARCH 2, 2022

The post 2015 Rotari Rose Brut Trentodoc appeared first on planet grape® wine review.

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2015 60

EATER

MARCH 2, 2022

[link].

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