Modern Restaurant Management

JANUARY 18, 2022

We all know that being a restaurant manager is tough. When we think of a restaurant manager, we think of common traits such as a high-energy, service-oriented individual with strong people skills who can stay calm under immense pressure. While strong accounting skills may not be at the top of what comes to mind, every good restaurant manager must have at least a basic knowledge of accounting to be successful.

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Restaurant365

JANUARY 18, 2022

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line. Less food waste means lower Cost of Goods Sold (CoGS), potentially adding to your profitability.

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Focus POS

JANUARY 18, 2022

4 Ways to Upgrade Your Restaurant Technology in 2022. Intro: Now that the holiday season is over, it’s time to take stock of your restaurant’s equipment. What’s been worn out over the year and what seems outdated? Whether it be an upgrade or adding new to your business, here are four major restaurant technologies you should consider in the new year.

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EATER

JANUARY 18, 2022

Wonho Frank Lee. Breaking down the food, labor, and fixed costs of Bé Ù’s caramelized pork with eggs 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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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

The Restaurant Times

JANUARY 18, 2022

In recent years, restaurant marketing has gotten considerably more sophisticated. Every company needs a marketing plan that addresses the “Four Ps” of product, pricing, place, and promotion. Restaurants typically have to compete for every customer, much more so than retail businesses, especially during difficult economic times because families are known to omit (or at least lower) dining out from their budgets to save money.

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The Restaurant Times

JANUARY 18, 2022

If you are planning to start a restaurant in the US , you will typically focus on things like the menu, location, décor, POS system , etc., that are within your control. However, certain aspects may prove to be a logistical hurdle, such as obtaining the necessary licenses and permits to start a restaurant. The number of licenses and permits required depends on the type of establishment you are opening and its location.

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Black Box Intelligence

JANUARY 18, 2022

When you are a busy restaurant CEO, prepping for a board meeting may rank next to a long drive during rush hour traffic or a long wait at the post office on the list of things you want to do. Especially if you aren’t armed with the right data to help you and your board navigate your current challenges. . . But with the right information at your fingertips, you can help streamline the entire process from pre to post board meeting.

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The Restaurant Times

JANUARY 18, 2022

Para que cualquier negocio de restaurante sea exitoso, muchos componentes que van desde la administración, la decoración, el personal, la comida, la ubicación, etc., juegan un papel importante. Aún así, uno de los aspectos más críticos para que un restaurante sea exitoso es el diseño del restaurante. Un plano de planta que cumpla con los estándares y pautas de diseño del restaurante ayuda a lograr el plan de negocios del propietario del restaurante.

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EATER

JANUARY 18, 2022

Torta ahogada at Ponte Trucha Negro | Bernardo Figueroa. Where to find pork belly confit tortas, clam birria, roast suckling pig with mole, and tepache-tequila Old Fashioneds in Jalisco’s capital Guadalajara, La Perla Tapatía, is the archetypal Mexican city — the birthplace of son jalisciense music (the root form of mariachi), the center of tequila country, the historic home of charrería (Mexican rodeo), and the reason many types of Mexican food are well known outside of Mexico.

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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

The Eat Restaurant

JANUARY 18, 2022

Valentine’s Day isn’t just a celebration of love -- it’s also a multi-billion dollar industry. From gifts for that special someone to romantic dinners, the “Feast of Saint Valentine” is all about consumption -- after all, it is one of the busiest restaurant days of the year, second only to Mother’s Day.

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EATER

JANUARY 18, 2022

Dining at Tourists Hotel. | Tourists/Facebook. Where to find wild-yeasted pizza, farm-to-cone ice cream, brisket mac and cheese, banh xeo in idyllic Western Massachusetts Nestled between two small mountain ranges — the Hoosac to the east and the Taconic to the west — Berkshire County, Massachusetts, is a year-round destination for city dwellers in the Northeast.

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The Restaurant Times

JANUARY 18, 2022

Las cafeterías, las fotografías, los registros, Instagram y el diseño de interiores van de la mano. La generación millennial es hoy muy consciente de que una gran experiencia de cafetería viene con un gran diseño de cafetería. En la era de los registros de Instagram y las redes sociales, basta con decir que tener un gran diseño de interiores de cafetería es imprescindible.

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EATER

JANUARY 18, 2022

Getty Images/EyeEm. Where to find salt cod-stuffed croissants, rhum-spiked foie gras terrine, goat curry, and classic johnnycakes on this Caribbean gem The Caribbean archipelago is dotted with islands offering azure waves, sugar-sand beaches, balmy nights — and not much to eat. Some are clogged with touristy resorts; others only offer haute cuisine at stratospheric prices.

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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

The Restaurant Times

JANUARY 18, 2022

Si bien los restaurantes, heladerías, cafés y cualquier otro establecimiento de la industria de F & B compiten entre sí en función de la ubicación, los precios y las promociones, muy pocos se llevan la victoria al margen de su diseño de interiores. La mayoría de la gente no sabe esto, pero el diseño de interiores del restaurante impacta en la psicología del cliente, los impulsa a pedir más o menos, e incluso afecta la duración de su estadía en el restaurante.

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EATER

JANUARY 18, 2022

Dining on the sand at Patiki Beach. | Patiki Beach/Facebook. Where to find classic fisherman’s stew, spicy crispy duck, Argentinian gaucho-style beef pasties, and fresh citrus sorbet on the largest Balearic island Famous for its endless sandy beaches and hordes of selfie stick-wielding tourists (many sunburned to within an inch of their lives), Mallorca hasn’t had the chance to develop a reputation for its gastronomy.

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The Wine Knitter

JANUARY 18, 2022

Did you know that Spain is ranked as the number one country in the world with the most area of cultivated grape vineyards? And when it comes to wine regions and varieties of wine produced here, there is no shortage of topics to write about. Spain is rich in history where wine has played an important role since before 3000 B.C. ​ Bodegas Bleda Photo credit: Penny Weiss Today my focus is Jumilla (pronounced who-ME-ah), a small wine region in southeastern Spain approximately 50 miles inland f

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EATER

JANUARY 18, 2022

Outside Le Cellier. | Le Cellier. Where to find spiced lamb tortellini, mandarin cream-filled eclairs, spider crabs in amontillado sherry, and honey sourdough croissants in Nantes Once a stronghold for French shipbuilding, Nantes was in dire need of reinvention when its last shipyards closed in the late 1980s. Then-Mayor Jean-Marc Ayrault and entrepreneur/artistic director Jean Blaise launched a radical revitalization project to transform the sleepy city into a hub for the arts, innovation, and

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Tourism 2012 Dine-in Sustainability 92

Advertiser: Paycor

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.

Management

Foodable

JANUARY 18, 2022

Listen to "Using AI to Achieve Consistent Service | Season 6, Vol. 1: Agot.AI" on Spreaker. In the latest episode of Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' kick off season six and chat with Evan DeSantola, Co-Founder & CEO at Agot AI about using AI to achieve consistent service.

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EATER

JANUARY 18, 2022

Dubai, with the Burj al Arab in the distance. | Getty Images/Maremagnum. Where to find za’atar-spiced barbecue, sustainably sourced chai, jaffa cake milkshakes, and vibrant knafeh in Dubai Sitting on the coast of the Persian Gulf, the most populous city in the United Arab Emirates is known for promising luxury, adventure, and unparalleled nightlife to the world’s elite travelers.

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Modern Restaurant Management

JANUARY 18, 2022

Why exactly is inflation rising so quickly at the moment? If you’ve been out to the grocery store, restaurant, gas station, or watching the Dollar Store go up to $1.25, it’s hard to miss all of the signs. What can restaurants do to hedge against inflation? It is difficult to keep their customers happy with price increases, but can do their best to minimize this by having more efficient carry out and delivery services.

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EATER

JANUARY 18, 2022

Where to find the best food around the world in 2022. Destination meals are compelling. They’re delicious, too, but there’s good food everywhere. Destination meals are different. They whisk travelers from their cooking routines and familiar takeout spots, drawing them out with flavors that can’t be replicated, service that can’t be matched, and most of all, a story that can’t be told elsewhere.

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Advertiser: Paycor

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.

Recruiting