Culinary Cues

APRIL 13, 2020

Restaurants will get the green light at some point. When the data demonstrates that the virus is somewhat under control – whether that is the end of May or later, we all know in our hearts and minds that things will be different. Guests will not likely flock back to our operations, there will still be a considerable amount of trepidation, especially since pre-vaccine life will still include the threat of virus transmission.

Kitchen Safety 558

Kitchen Safety Uniforms Food Safety Healthcare 558

Modern Restaurant Management

APRIL 13, 2020

The current crisis has thrown the industry a curveball, and many restaurants aren’t sure how to react. While this isn’t the kind of extra hours in the day we asked for, it can be an opportunity to come back better than before. Focus on What You Can Control. Many cities and states have implemented lockdown rules, and there are new sets of policies and procedures to follow, from reduced capacity to take away only.

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Social Media Take-out Training POS 199

Lavu

APRIL 13, 2020

Waste production is going up as business owners around the world swap their waste reduction initiatives out with ways to prevent the spread of COVID-19. For nearly a month now, Starbucks has banned the use of reusable mugs that visitors typically get a discount for using. Starbucks President of company-operated businesses in the United States and Canada Rosann Williams stated in an open letter that the company “will continue to honor the 10-cent discount for anyone who brings in a personal

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Waste Compost Point of Sale POS 147

Sante

APRIL 13, 2020

Stacey Sears. Adding plant based protein to your menu can serve the needs of customers, the planet and your bottom line. When reviewing the numerous lists of “restaurant trends to watch” circulating the hospitality industry, there will no doubt be one item that makes every list: plant-based protein. The Times They Are A-Changin’ , wrote Bob Dylan but in this scenario it’s not about anti-establishment views.

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Advertiser: Paycor

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Hiring

Modern Restaurant Management

APRIL 13, 2020

COVID-19 continues to spread rapidly across the country, forcing millions of restaurants to suspend operations or pivot to a delivery model in hopes of flattening the curve. As restaurants make this shift and close their physical doors to customers, they’re entering an unprecedented time in restaurant history. As this global pandemic continues to evolve, we are learning that proper hygiene is critical in slowing the spread of the virus.

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Food Safety Uniforms Education Communication 146

FreshCheq

APRIL 13, 2020

Here are FreshCheq, we've been in the restaurant business as a family for almost three decades. During that time, we’ve put in a lot of work to create good standards and make sure that they stick.

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Food Management Management 113

Sling

APRIL 13, 2020

With more and more of your employees telecommuting to work these days, the virtual meeting has never been more essential to the successful operation of your business. But conducting an efficient and productive virtual meeting is often more difficult than conducting an in-person meeting because of the technology involved, the distance between participants, and their tendency to lose focus as the meeting goes on.

Tip Distribution 78

Tip Distribution Presentation Webinar Technology 78

Blue Orbit Restaurant Consulting

APRIL 13, 2020

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting In my last blog, I outlined a step by step process for preparing to reopen your restaurants. Getting a handle on your finances, applying for aid and re-engineering your business to be Read More.

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Blog Leadership Menu Hospitality 52

Sling

APRIL 13, 2020

With more and more of your employees telecommuting to work these days, the virtual meeting has never been more essential to the successful operation of your business. But conducting an efficient and productive virtual meeting is often more difficult than conducting an in-person meeting because of the technology involved, the distance between participants, and their tendency to lose focus as the meeting goes on.

Tip Distribution 78

Tip Distribution Presentation Webinar Technology 78

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