This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Among these is the migration away from third-party ordering apps, as 71% of customers prefer a restaurant’s own website or app due to the personalization , cost efficiency, and convenience they offer. This data suggests that restaurants not only need to prioritize offering online ordering options directly through their own platforms, but also highlights a major opportunity to strategically shift operations to support the demand.
Restaurant operators have a variety of opportunities to improve their staff experience, according to What Restaurant Employees Want, a state-of-the-industry report from 7shifts. The research details what matters most to industry workers and what operators can do to provide an excellent staff experience. Among the highlights: Restaurant employees crave recognition and feedback.
Fantini's New Haven Style Apizza and its owner, Jimmy Fantin, will be featured in "A Slice of America: Charred in the Florida Sun" premiering Thursday, July 11 at 7 pm at the Lyric Theatre in Stuart, FL. Directed by Gorman Bechard, known for his acclaimed documentary "Pizza A Love Story," and hosted by pizza historian Colin M. Caplan, this film explores the rich history of New Haven-style pizza and Fantin's unwavering passion for perfection.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
SouthRock Capital, which had also operated Starbucks and Subway units, filed for Chapter 15 bankruptcy in Texas to protect its rights to the casual-dining restaurant chain.
The Chicago-based fast-food giant is ending its partnership with IBM on automated order-taking without an expansion. But McDonald’s still believes AI drive-thrus are in its future.
The Chicago-based fast-food giant is ending its partnership with IBM on automated order-taking without an expansion. But McDonald’s still believes AI drive-thrus are in its future.
Lille Allen/Eater We put a new oil made from algae to the test I am the opposite of immune to a culinary gimmick. If you put a product in fancy packaging and tell me it will make my dinner delicious, I immediately turn into Fry in that “ shut up and take my money” meme and plunk down my credit card. I have paid exorbitant sums for cans of fish, splurged on fancy imported olive oil, and dropped way too much cash on wagyu beef.
This post features a selection of wines, with a focus on rosés and California wines. It includes detailed descriptions of various wines such as the 2021 Gentleman Farmer Napa Valley Chardonnay and the 2022 Miguel Torres "Las Mulas" Chile Rosé. The post also notes that more wineries are shipping directly to consumers. Price information is provided as well.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
This month we look at: tomato prices, how to make training new staff simpler, prioritizing mental health in the restaurant industry, inflation and national restaurant sales trends from May.
Are you hungry for more trivia? Is one night of bar trivia per week not enough to satiate your senses? Buzztime has tens of thousands of questions in its database. Pub trivia hosts and players could spend a lifetime with them! However, as the years pass, some of the questions become outdated and obscure. Events that are important one year become irrelevant many years later.
Did you know that a well-curated wine by the glass program can increase your restaurant’s beverage sales significantly? In the bustling world of the restaurant industry, every opportunity to enhance profitability is crucial. Among various strategies, offering an exceptional wine and Champagne by the glass service stands out as both effective and often underestimated.
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
Where do you go when the usual place you go for coping is a 20,000-square-foot reminder of the very subject you’re trying to cope with? For Ari Strauss, the answer is walking the floor of Sluggers World Class Sports Bar , right where he's always gone to heal. Right where his father told him to spend as much time as possible. Located a high flyball down Clark Street from Wrigley Field, “Sluggers”, as it’s affectionately known, has been the epicenter of celebrating
Ten queer bars and restaurants on what makes their food like, totally gay We’ve already established that food is gay. It can be made by queer people , in places that center queer needs , and become the centerpiece of a community. But as it relates to the dishes themselves, the definitions get blurrier. What makes a sandwich queer, and conversely, what would make one straight?
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
52 
Let's personalize your content