Mon.Apr 11, 2022

article thumbnail

What Labor Shortage?

Sante

Here’s how your restaurant business can swim in revenue and cost savings— even when the labor pool is shallow.

article thumbnail

Turning Restaurant Staffing Challenges Into Opportunities

Modern Restaurant Management

As Americans reach for a potential post-pandemic world, the restaurant industry continues to reel from two years of economic, staffing and supply chain chaos. Of these, one of the biggest challenges facing independent, franchised and fast-casual restaurants is staffing. According to the 2022 State of the Restaurant Industry report from the National Restaurant Association, more than half of restaurant operators believe it will be a year or more before business conditions return to normal, with on

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

2021 Core Four Awards

Bottleneck Management

2021 Core Four Awards. Each year, Bottleneck Management recognizes employees who demonstrate the best representation of our four core values; understand, support, empower and enjoy. The Core Four Award goes to one Heart of House team member, one Front of House team member, and one Home Office team member. The 2021 award winners are Colter Potts, Luis Zambrano, and Hector Soteno.

2021 78
article thumbnail

Absence and Wellbeing: Challenges and Opportunities for the Restaurant Sector

Modern Restaurant Management

Our previous articles in MRM have centered on medical plan strategies for restaurants, how to build plans that are attractive to the workforce and manage those inherent costs. This article focuses on current trends in the time-away space and employee wellbeing. In addition to cost considerations, efforts to structure these types of benefits are complicated by compliance requirements and the challenge of communicating and promoting a positive employee experience.

article thumbnail

Planning Your Restaurants Path to Profitability

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.

article thumbnail

Summer Food Trends of 2022

Goliath Consulting

Spring is still blooming, but summer food trends are brewing. Restaurant chefs are ready to reconnect with their kitchen to create new recipes for the steaming hot weather in the next few months. However, due to supply chain issues and food shortages, chefs are doing their best to work with what they have. Thanks to social media, there are new food hacks, and you can always find a trending food item or recipe there.

2022 78

More Trending

article thumbnail

Exploring Sicilian coffee production

Perfect Daily Grind

In the summer of 2021, the first-ever domestically-grown coffee was produced in Sicily. The 30kg cherry harvest was grown by Arturo Morettino and his son Andrea, of Morettino Coffee roasters. After a trip to Guatemala to source green coffee for Morettino, Arturo was inspired to start his own coffee farm back in Sicily. The Palermo Botanical Garden provided the first seeds for the project: an Ethiopian heirloom variety.

2050 147
article thumbnail

140. Restaurant Technology Guys Podcast Ep. 140 – Wisetail, how to use an LMS to train staff

Restaurant Technology Guys

Join Jeremy and Wisetail CEO Ali Knapp where they talk about different ways to educate your staff to create the best guest experience possible. People learn in diverse ways. Wisetail accommodates different learning styles all while facilitating the best restaurant LMS + LXP features. To check them out go to [link]. The post 140. Restaurant Technology Guys Podcast Ep. 140 – Wisetail, how to use an LMS to train staff appeared first on Restaurant Technology Guys.

Training 121
article thumbnail

How the Prop Master for ‘Pachinko’ Crafted Perfect-Looking Comfort Korean Food

EATER

Youn Yuh-jung, as an older Sunja, in a scene from Pachinko. | Apple. Apple TV+’s sprawling epic “Pachinko” recreates Korean history, in the kitchen and on the plate The television adaptation of Pachinko , based on the international bestseller by Min Jin Lee, follows one family over the course of eight decades, from the rural community of Yeongdo in 1930s Busan to the fast-paced world of 1989 Tokyo.

Food 98
article thumbnail

Maui Luaus: 9 Best Hawaiian Luaus on the Island

Bucket List Journey

A top Hawaiian thing to do is go to a luau on Maui, and these are the best. Don't miss dinner at Feast at Lele or the show at Royal Lahaina. The post Maui Luaus: 9 Best Hawaiian Luaus on the Island appeared first on Bucket List Journey | Travel + Lifestyle Blog.

Travel 36
article thumbnail

Recruit and Retain New Blue-Collar Talent

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.

article thumbnail

The 18 Essential Bologna Restaurants

EATER

Bologna, Italy | F8 studio / Shutterstock. Where to find artisanal mortadella, tortellini with Lambrusco caviar pearls, and salty Turkish pistachio gelato in the capital of the Emilia-Romagna Bologna, nicknamed “la dotta, la grassa, e la rossa” (the learned, the fat, and the red), has a mixed reputation when it comes to dining. With the oldest university in Europe and charming architecture (including medieval towers and nearly 25 miles of porticos which hug the city), the capital of the Emilia-R

2012 89
article thumbnail

The Ultimate Guide to Japanese Chips

EATER

Within the wide world of Japanese snacks, the chips category has tons of variety worth exploring. The best potato chips, potato sticks, and other chip-like snacks to stock your snack shelf Snacking is so intertwined with daily life in Japan that snacks take up the majority of aisles in Japanese convenience stores, or conbini. They’re often arranged on shelves according to whether they’re popular mainstays, limited-time specials, or new releases.

Travel 97