Culinary Cues

MAY 4, 2021

We are so close to the turning point, so close that we can almost taste it. If we can just get past the vaccine hesitancy then the country, and the restaurant industry might be able to see the light at the end of the tunnel. Well, this is what we hope. As states wrestle with decisions to open everything back up and whether the timing is right or premature – the real demon remains those who deny their role in turning things around whether it is preventative measures or standing in line for

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Modern Restaurant Management

MAY 4, 2021

While careful labor management has always been an important part of controlling prime costs in the restaurant industry, operators should be looking toward better ways to manage labor costs with competition for labor increasing and a potential minimum wage increase on the horizon. Many operators are still relying on their general managers’ gut feelings when it comes to schedule creation and enforcement.

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Next Restaurants

MAY 4, 2021

By Adrian Johansen, Contributor. The hospitality business has always been difficult, and even more so since COVID-19 wreaked worldwide havoc. Given how tumultuous 2020 was, the last year has necessitated a complete transformation in the way restaurants function. Takeout orders and delivery have taken the lead in a world where it’s difficult to sit in a crowd.

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Modern Restaurant Management

MAY 4, 2021

Restaurant hygiene is the topic in this episode of The Main Course as host Barbara Castiglia welcomed Di Neal, Regional Marketing Manager for Tork, a global provider of hygiene products. “The industry faced significant difficulty in 2020 with many restaurant closures. Many changed operations to meet customer demands. Hygiene was always an important factor.

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Online Ordering 2020 Technology Operations 100

Advertiser: Paycor

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Hiring

EATER

MAY 4, 2021

As the founder of the Chocolate City’s Best cocktail competition, D.C.-based bartender Kapri Robinson is opening doors for hospitality workers of color. Though she’s working hard to tear down inequity in the hospitality industry, D.C.-based bartender Kapri Robinson considers herself a builder. “If you’re creating something of your own [that] is naturally dismantling what you see is wrong, it’s taking away the energy of constantly shouting at a wall of white supremacy, racism, sexism, ageism — al

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EATER

MAY 4, 2021

The restaurateur wants to create a network of community centers in LA. Brittney Valles starts her day at Tiago Coffee Bar & Kitchen in Hollywood. After a few hours of directing operations, setting up meetings, and making fundraiser phone calls, she heads to Silver Lake to oversee the construction on her next restaurant, Gogo’s Tacos. She finishes the day in yet another location, checking in with the team at Guerrilla Tacos, the Arts District restaurant she opened with chef Wes Avila in 2018.

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Gecko Hospitality

MAY 4, 2021

Write successful job postings with these tips. Your job descriptions will be the first impression job seekers have of your company and they are essential to your businesses’ success. Job descriptions play an important role in their ability to attract top talent. The quality of your job posting and the information included determines the quality of the candidates who apply.

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EATER

MAY 4, 2021

An urban farmer, seed keeper, and member of the Tlingit Nation, Kirsten Kirby-Shoote is uplifting Indigenous food sovereignty. Five years ago, Kirsten Kirby-Shoote booked a one-way ticket to Detroit and never looked back. An urban gardener, seed keeper, and member of the Tlingit Nation, Kirby-Shoote grew up near Portland, Oregon, and moved to Michigan to join WWOOF , Worldwide Opportunities on Organic Farms, a program where workers trade farm labor for room and board.

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Back of House Agriculture Presentation Education 100

Restaurant Clicks

MAY 4, 2021

This Philly neighborhood is a great spot to spend some time with friends and family, especially at the restaurants. Though there are plenty of amazing choices, BYOB restaurants are arguably the best options for a night out. The best part about bringing your own bottle is that you can bring whatever you want as long as it’s in a sealed container.

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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.

Hiring

EATER

MAY 4, 2021

Sharing opportunities is central to the mission of Ed Szymanski and Patricia Howard’s upcoming NYC restaurant Dame. The fish and chips are great, too. In 2019, Ed Szymanski and Patricia Howard were sitting on a bench in New York City’s West Village neighborhood when they shook hands and agreed to open Dame, a British fish and chips restaurant. The project would be a culmination of their many years in the restaurant industry — including Howard at Red Gate Bakery, Szymanski at Cherry Point, and bo

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Restaurant Clicks

MAY 4, 2021

Northern Liberties is an up-and-coming neighborhood in Philadelphia that has seen a lot of growth over the past few years. With so many new restaurants, bars, and shops popping up all the time, it can be hard to keep track of them all. Though with so many things to do, arguably one of the best is to visit happy hour at different bars and restaurants.

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Foodable

MAY 4, 2021

In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with John Rigos , the founder and co-chief executive officer of Aurify Brands , to explore the culinary, marketing, and technology behind building a brand. Aurify Brands is committed to conceiving, building, and growing original concepts that last for the long-term.

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OpenTable

MAY 4, 2021

Starting today––Monday, May 3, at noon EST––restaurant operators can begin applying for COVID-19 relief spending through… The post How restaurants can access relief spending in 2021 appeared first on Open for Business.

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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

Foodable

MAY 4, 2021

In this episode of The Barron Report , host Paul Barron sits down with Christine de Wendel, the chief executive officer and founder of the Sunday app, to explore payment technology for restaurants. Three Key Points: The Sunday app allows restaurant customers to pay for their food via a QR code. The code can be generated within thirty seconds. According to the startup, the app is 30 percent less expensive than other payment methods, results in 40 percent more tips, and saves fifteen minutes of ti

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POS Innovation Technology Presentation 52

Sante

MAY 4, 2021

Mezcal Amaras, producers of ancestral and artisanal mezcals, feature three different offerings in their core lineup, and Cupreata is easily Continue Reading.

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2021 238

Foodable

MAY 4, 2021

In this episode of The Barron Report , host Paul Barron sits down with Yariv Bash, the chief executive officer of Flytrex , to explore the future of food delivery via drones. Three Key Points: Flytrex offers fully autonomous and regulatory-approved drone delivery service starting at eight cents per mile. The company recently partnered with Walmart to deliver select grocery and household essential items from Walmart stores using Flytrex drones.

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A Wine Story

MAY 4, 2021

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Education 120

Advertiser: Paycor

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.

Management

EATER

MAY 4, 2021

Kiani Conley-Wilson wants to remake the food system. If there’s one thing the pandemic has brought to light, it’s the rampant inequalities that exist across our food systems. One in four households experienced food insecurity in 2020, and food pantries and mutual aid networks have struggled to keep up with demand. The question of who can eat, and eat well, and who can’t has never been more urgent.

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Foodable

MAY 4, 2021

Listen to "60. Life Changing Chicken! | Lewis Rudd" on Spreaker. On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Lewis Rudd, the president and chief executive officer of Ezell’s Fried Chicken , to explore chicken, food trucks, and marketing transparency. Established in 1984, Ezell’s is a locally-owned family fast food restaurant that has expanded from its first location in Seattle to sixteen other spots situated throughout th

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EATER

MAY 4, 2021

Salimatu Amabebe turns to food and art to nourish Black people. Years ago, Salimatu Amabebe almost left the food world entirely. After working as a line cook in kitchens, they weren’t sure they could find a space that allowed them to live a healthy, fulfilled life. “It took me a while to understand that [cooking] was something I wanted to do as a career path, because I worked under people who were deeply unkind to me in a personal sense,” they say.

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Restaurant Clicks

MAY 4, 2021

If you’re looking to find out for yourself why Florida is known for the best seafood in the world, then you’re going to want to start in a place like Tampa Bay. Tampa is one of those places where you can enjoy a fresh-caught filet of grouper and feel the crisp sea breeze blow through your hair while never even setting foot on a boat. . With everything from a gigantic king crab claw drenched in butter to a perfectly-seared swordfish steak, amazing seafood in Tampa is as bountiful as the ocean its

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Advertiser: Paycor

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Recruiting

EATER

MAY 4, 2021

The chef and Eater New Guard member throws the concept of “authenticity” out the window in favor of serving up mouthwatering spins on his favorite dishes “‘Authenticity’ means jack s**t to me,” says Eric Sze, a member of the 2021 Eater New Guard. “What’s authentic to me doesn’t mean it’s authentic to you, even if you grew up in Taiwan.” Sze uses this philosophy to help guide his delicious, Taiwanese-inspired creations at his restaurant 886 in NYC’s East Village.

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Restaurant Clicks

MAY 4, 2021

East Passyunk, a neighborhood in Philadelphia, is the perfect place to explore and eat some amazing food with friends or family. But you know what’s even better than great food? Great deals on food and drinks. That’s right, we’re talking about happy hour. With so many restaurants and deals to choose from, you may have a hard time deciding where to spend a few hours after work.

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EATER

MAY 4, 2021

As CEO of Heray Spice, Mohammad Salehi is on a mission to enrich the lives of farming families in Afghanistan. Mohammad Salehi sells saffron to more than 100 professional chefs and an increasing number of home cooks, but he’s hesitant to call Heray Spice — the company he founded in Chicago in 2017 — a business. To be sure, Heray is a business, and a fast-growing one at that, but Salehi’s vision reaches beyond turning a profit or introducing Americans to some of the best saffron in the world.

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Restaurant Clicks

MAY 4, 2021

Located just north of Center City, Philadelphia, Northern Liberties is a neighborhood in Philly full of things to do, see, and eat. This neighborhood offers a wide variety of cuisine and restaurants, but the real attraction is the pizza. Though pizza seems to be one of those things you can’t mess up, we’ve put together a list of pizza spots that go above and beyond in this area.

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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.

Recruiting