Tue.Aug 30, 2022

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Investing In Digital Technology Is Investing in Food Safety

Modern Restaurant Management

Today’s modern restaurant operators face challenges that no other generation has faced, thanks to COVID-19 closures, supply chain disruptions, labor shortages, menu labeling, and food safety challenges. Food safety is a significant concern since any cross-contamination, cross-contact, mishandling, or foodborne illnesses may sicken guests and become a PR disaster.

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Understanding Tanzania’s generational gap in coffee production

Perfect Daily Grind

Although coffee was first introduced to Tanzania in the 16th century from nearby Réunion Island (also once referred to as Bourbon), it took around 200 years for the country to start growing it on a commercial scale. Since then, coffee has been a major cash crop for Tanzania. However, a number of complex issues like climate change, disease, and ageing coffee trees have led to a significant decline in production volumes.

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‘Jiro’ and the Impossible Dream of Authenticity

EATER

Lisa Kogawa/Eater. When “Jiro Dreams of Sushi” hit Netflix 10 years ago, Jiro Ono’s approach was fetishized as the pinnacle of “authenticity.” Looking back now, though, what did that really mean? At one point while filming Jiro Dreams of Sushi , the decade-old documentary about master sushi chef Jiro Ono and his three-Michelin-starred restaurant Sukiyabashi Jiro, the camera’s focus wasn’t quite sharp enough on a prepared piece of tuna.

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How to Inventory Liquor in a Bar

Sculpture Hospitality

Maintaining a bar inventory is critical to ensuring you have a fully stocked bar to meet customer demand while reducing wasted product. It also provides insights and data so that you know exactly how your bar is performing and where to make improvements.

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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.

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Best Dog-Friendly Patios

Bottleneck Management

The Best Dog-Friendly Patios. Leave the “fur parent” guilt at home and grab a beer with your pooch on our dog-friendly patios. Check out our list of patios that happily welcome your furry BFF with a stainless-steel water bowl and a treat bag to get their tails wagging. City Works – Disney Springs, FL. Our Disney Springs patio is not only dog-friendly but is also available for private events and is conveniently located by Cirque du Soleil and House of Blues.

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Three Reasons Why Your Restaurant Needs An Online Reservation System

MadMobile

With guests returning to restaurants, it’s important to be organized at the front of the house to gain the initial momentum of the evening, which leads to a great night of service. The need for waitlist and table management is also increasing since the popularity of going out to eat is getting back to normalcy. When restaurants take reservations, it does more than secure a table for customers — it benefits you and your staff.

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Point of Sale Tech: What’s New, What’s Coming, and What Needs to Go

Restaurant Technology Guys

In today's digitally-forward business world, point of sale tech is everywhere. It could be in a server's pocket with the right accessory for a mobile phone. It could be indoors or outdoors, free to walk around with or in a fixed position. For restaurants, it could be anywhere the owner wants it to be. The post Point of Sale Tech: What’s New, What’s Coming, and What Needs to Go appeared first on Restaurant Technology Guys.

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3 Reasons Why Restaurants Need An Online Reservation System

MadMobile

With guests returning to restaurants, it's important to be organized at the front of the house to gain the initial momentum of the evening, which leads to a great night of service.

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Put Tomatoes on Your Ice Cream

EATER

Shutterstock. It’s the perfect, unexpected treat for the last days of the summer This post originally appeared in the August 29, 2022 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. During a heatwave, my diet relies heavily on tomatoes.

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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.

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Whatever happened to the Kenyan farmer who turned a dump into a garden of giveaways?

The Salt

Victor Edalia turned a trash dump into a farm. He hoped to earn extra income but decided to give away free produce during the pandemic. Now hundreds of needy families enjoy his harvest.

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So We’re Doing Survivalism in Cooking Shows Now

EATER

Hulu. “Chefs vs. Wild” throws chefs in the wilderness, asking them to source enough wild ingredients to create a fine dining meal Right now, cooking competition shows feel like they’re in the midst of an arms race of absurdity. Each new show attempts to make the process of cooking even more challenging in its own unique way, like the switcheroo kitchens in Gordon Ramsay’s Next Level Chef, or the trompe l’oeil trickery of Is It Cake ?

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It seems like everyone loves garlic. 'Eater' looks at why do recipes use so little

The Salt

NPR's Ari Shapiro talks with Eater reporter Bettina Makalintal about her recent piece, "Why Do So Many Recipes Call for So Little Garlic?

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The ‘Jiro’ Filter

EATER

Lisa Kogawa/Eater. Slow-motion pans over dishes, languid wisps of steam rising into the air, Philip Glass: How David Gelb’s cinematic style defined a generation of food documentaries Fish guts are not inherently a beautiful thing. But in Jiro Dreams of Sushi , as the camera pans over an eel, speared with a knife where its neck might be, a sous chef tenderly cleans away the viscera, and it’s hard not to find yourself a little awed at the sight.

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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.

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Beef prices are down right now. But that may not last

The Salt

Steak prices have decreased as meatpackers processed more beef. But drought-stricken cattle ranchers are having to cut their herds, which is likely to lead to higher beef prices in the future.

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How Los Angeles’s Koreatown Cafes Are Keeping the K-Pop Fandom Alive

EATER

Illustration by Lille Allen. [link].

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2015 Artesa Estate Grand Reserve Demi Sec Los Carneros Napa Valley

Planet Grape

The post 2015 Artesa Estate Grand Reserve Demi Sec Los Carneros Napa Valley appeared first on planet grape® wine review.

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Top Restaurant POS Features To Look For In 2022

The Restaurant Times

The restaurant business is very profitable, or at least was a thriving business before the pandemic. The sector has suffered a lot since the outbreak of COVID-19 due to lockdowns and various social norms given the virality of the pandemic. However, the scenario is improving gradually as the economy is opening up, and most businesses that survived the downturn are trying to make their move in this post-pandemic world.

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Top 5 Ways to Optimize Your Loyalty Strategy

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

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Chic Barcelona Rose Cava Semi Sec

Planet Grape

The post Chic Barcelona Rose Cava Semi Sec appeared first on planet grape® wine review.

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‘Jiro Dreams of Sushi’ and the American Omakase Boom

EATER

Lisa Kogawa/Eater. A decade into the “Jiro” era, omakase has become both a rarified experience — and one that’s rife for future experimentation In 2013, even though I could not afford it (not like there was a time when I could afford it), I saved up my money and got a reservation at Sushi Nakazawa soon after it opened. It felt important, like witnessing the launch of a spaceship, or a president’s victory speech after a long war.

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nv Chic Barcelona Cava Brut

Planet Grape

The post nv Chic Barcelona Cava Brut appeared first on planet grape® wine review.

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