Deliverect
SEPTEMBER 29, 2020
The modern restaurateur knows the importance of providing a seamless customer experience. Customers are demanding convenience in every aspect of their interactions with your restaurant. And it’s on you to provide a consistent brand image and customer journey both online and offline, for dine-in, pick-up, and takeout, and across devices – from browsing to ordering to payment, through to fulfillment.
Modern Restaurant Management
SEPTEMBER 29, 2020
From digital menus to contactless payment options, restaurants today are flocking to front-of-house touchless technologies to keep customers safe and coming back. But, behind the door marked “Employees Only,” there are several common coronavirus risk factors that many restaurants aren’t yet addressing. Fortunately, resolving these risks is easy and won’t require significant budget to implement.
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EATER
SEPTEMBER 29, 2020
A McDonald’s breakfast buffet. An all-you-can-eat Taco Bell. This isn’t the stuff dreams are made of, but a real yet short-lived phenomenon. When we think of buffets, we tend to think of their 1980s and early ’90s heyday, when commercial jingles for Sizzler might have been confused with our national anthem. We think of Homer Simpson getting dragged out of the Frying Dutchman, “a beast more stomach than man.
Modern Restaurant Management
SEPTEMBER 29, 2020
During the COVID-19 pandemic, restaurants everywhere are working to safely serve customers, while also creating an atmosphere that leaves patrons with a positive and memorable dining experience. As restaurants continue to navigate limited indoor dining capacity and customers wary to dine indoors, some are expanding into outdoor spaces. Some cities are making the transition easier for their restaurants by closing downtown streets on certain weekends and inviting restaurants to place tables and se
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.
Lady Boss Blogger
SEPTEMBER 29, 2020
Are you interested in learning about what it takes to be an influencer? Have you ever wondered what makes some influencers so successful? Or questioned what influencers have in common? If you’ve had similar thoughts to these, you can truly learn a lot by evaluating and observing popular influencers on your social media of choice. […]. The post 12 Things Successful Influencers Have In Common appeared first on LadyBossBlogger.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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EATER
SEPTEMBER 29, 2020
Chef Taku Sekine | Photo by Foc Kan/WireImage/Getty Images; filter by Eater. Taku Sekine struggled with depression following the emergence of #MeToo allegations last month, according to a public statement made by his partner Parisian chef Taku Sekine — best known for the Japanese-inflected neo-bistro Dersou and the minimalist, Chinese-French restaurant Cheval d’Or — has ended his life, according to a public statement released September 29 by his partner, Sarah Berger, on Instagram stories.
Deliverect
SEPTEMBER 29, 2020
The modern restaurateur knows the importance of providing a seamless customer experience. Customers are demanding convenience in every aspect of their interactions with your restaurant. And it’s on you to provide a consistent brand image and customer journey both online and offline, for dine-in, pick-up, and takeout, and across devices – from browsing to ordering to payment, through to fulfillment.
Sculpture Hospitality
SEPTEMBER 29, 2020
2020 has been a rough year for the restaurant industry. Seating capacities have been dramatically reduced in most locations, and in some countries restaurants aren’t even allowed to open their doors to customers.
The Eat Restaurant
SEPTEMBER 29, 2020
With the growing demand for better restaurant management, the suite of restaurant reservation systems in increasing every day, and amongst those are Yelp and OpenTable, two large reservation system providers.
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.
Evergreen
SEPTEMBER 29, 2020
A restaurant’s menu plays a pivotal role in a diners’ overall experience. In addition to describing options and pricing, the menu also conveys a restaurant’s identity. The menu is the one aspect that every customer will interact with. […]. The post The Science of Menu Engineering appeared first on Evergreen.
The Eat Restaurant
SEPTEMBER 29, 2020
When searching for an online reservation or table management system , there is no denying the sheer volume of options to choose from. You might be tempted to compare systems purely based on the features they offer compared to the features you need or maybe your primary concern is how much it's going to cost you - because let's face it, some of your options will definitely break the bank.
The Restaurant Times
SEPTEMBER 29, 2020
Running a restaurant today is one of the most challenging jobs. Despite the impact of the pandemic, the restaurant industry is on its path to recovery. To understand the different perspectives of the restaurant community on thriving in the ‘new normal’, POSist, has released the India Edition of its POSist Restaurant Industry & Market Evolution (PRIME) Report.
The Eat Restaurant
SEPTEMBER 29, 2020
Restaurant reservation systems are all the hype right now. Restaurants are turning to these advanced systems to assist them for better management and customer service.
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.
Foodable
SEPTEMBER 29, 2020
Check out the Restaurant Recovery Resource to keep up to date on the latest innovations and ideas to help your business recover from the crisis. In this episode of The Barron Report, host Paul Barron sits down with Larry Carrino, the president of Brustman Carrino Public Relations. Barron and Carrino explore Florida’s recent lift on COVID-19 restaurant restrictions.
KaTom
SEPTEMBER 29, 2020
Green Tea vs Matcha vs Hojicha. The history of tea is one steeped in tradition, and it encompasses a wealth of production methods as well as ceremonies for consumption and use. There are seemingly endless varieties to choose from, ranging from the iced tea found on almost every restaurant menu in America to complex herbal mixtures that often don’t even contain actual tea leaves.
EATER
SEPTEMBER 29, 2020
Calistoga Ranch, Fairwinds Winery, and many others have been leveled by the flames [link].
The Salt
SEPTEMBER 29, 2020
An ad hoc network of activists and anarchists from New York to L.A. are setting up the food refrigerators to help address neighborhoods in need, a problem that's grown more acute during the pandemic.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
EATER
SEPTEMBER 29, 2020
Senior critic Robert Sietsema traces the New York history of the opulent and humor-inflected restaurant, which ramped up public expectations for dining [link].
The Eat Restaurant
SEPTEMBER 29, 2020
In today's restaurant industry, guests don't expect much from restaurants when booking a table and dining - they are mainly after simplicity.
EATER
SEPTEMBER 29, 2020
“Whatever it takes to rebuild and reopen, we’ll do” [link].
The Eat Restaurant
SEPTEMBER 29, 2020
If you're researching which reservation system to go with you may be looking at a comparison between Table Agent and Eat App.
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.
Planet Grape
SEPTEMBER 29, 2020
The post 2017 Umberto Cesari Liano Sangiovese Cabernet Sauvignon Rubicone appeared first on planet grape® wine review.
The Wine Knitter
SEPTEMBER 29, 2020
Over the last few years I have had the pleasure of meeting many dynamic women in the wine industry from around the world. These women hold positions that range from winemakers and winery owners to operations management, business development, marketing and financial planning. They are a rarity in an industry that has been notoriously dominated by men.
Planet Grape
SEPTEMBER 29, 2020
The post 2016 Poggio Stenti Pian di Staffa Montecucco Sangiovese Riserva appeared first on planet grape® wine review.
Restaurant Clicks
SEPTEMBER 29, 2020
For some restaurant owners, their business’ name comes naturally. For some the perfect name falls on their lap, and they don’t have to think twice about it. Unfortunately, this isn’t always the case with restaurant name ideas. Your restaurant’s name might not seem like a big deal, but at the end of the day it’s the cornerstone of your branding. Believe it or not, people who are unfamiliar with the area may choose where to eat based on your restaurant name.
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.
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