Indoor Media
JANUARY 28, 2021
With more and more people shopping online, this year has meant a slew of returned products, damaged goods, and unhappy customers. Sometimes, these outcomes are simply out of your control. But at other times, maybe something really did go wrong on your end — and that’s okay. It’s important to be honest with your customers, and when it comes to online feedback, this task can be very daunting.
Culinary Cues
JANUARY 28, 2021
In the mid-sixties, a relatively unknown band (outside of San Francisco) released an album that would become one of the enduring recordings of the last 60 years. The Jefferson Airplane’s Surrealistic Pillow was both strange (surreal) and comforting (pillow) in its beautiful melodies (Today and Coming Back to Me) and cutting edge norm shakers (Somebody to Love and White Rabbit).
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Modern Restaurant Management
JANUARY 28, 2021
In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talks about hot button restaurant industry issues such curbside pickup and delivery, outdoor dining and more with Buck Sleeper, Director of Retail and Restaurants at EPAM Continuum. Sleeper believes curbside is here to stay, but increasing human interaction is still a challenge.
EATER
JANUARY 28, 2021
With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. Consider the presentation, he says, or how the staff feels like family. Then, of course, there’s the Chiang Mai duck carnitas.
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.
Xtra Chef
JANUARY 28, 2021
The new Consolidated Appropriations Act brings about a few changes that all restaurant operators should know. What is the PPP & ERC? The Payment Protection Program (PPP) is a 2- or 5-year low-rate loan provided by the government to offset the burden of expenses in spite of reduced revenue. The PPP loan is forgivable and can be used for payroll, rent, utilities, etc.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Foodable
JANUARY 28, 2021
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 Jack Serfass, the chief executive officer of Uptown Network , to explore Uptown’s recent innovations in restaurant gift cards. Three Key Points: Gift cards have remained largely the same over the past 20 years.
The Restaurant Times
JANUARY 28, 2021
Food presentation is the art of decorating, modifying, arranging, or processing food to enhance its aesthetic appeal. It evokes a positive impression in the customer’s mind as it showcases the standard of the restaurant. Customers can easily judge the hygiene standards , and quality, of a dish based on how the food is presented to them. Thus, along with infusing the right taste and flavors, presenting the food correctly is essential for the dine-in restaurant.
Foodable
JANUARY 28, 2021
The Fast Casual Nation podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron sits down with Clay Dover, the chief executive officer and taco maker at Velvet Taco , to explore drive-thru technology.
Sante
JANUARY 28, 2021
Baltimore Spirits provides an intriguing array of American amaros. Aromas of peppercorns are strikingly seductive, followed by a velvety texture Continue Reading.
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.
Foodable
JANUARY 28, 2021
On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Monty Moran, an author, filmmaker, and the former co-chief executive officer of Chipotle Mexican Grill, to explore the importance of leadership and how to help brands thrive. Moran has over twenty years of leadership experience, previously leading Chipotle and serving as the chief executive officer for the Denver-based law firm Messner and Reeves.
Sante
JANUARY 28, 2021
Baltimore Spirits provides an intriguing array of American amaros. Aromas of peppercorns are strikingly seductive, followed by a velvety texture Continue Reading.
EATER
JANUARY 28, 2021
Photo by Julian Stratenschulte/picture alliance via Getty Images. Eat fresh what exactly?? Earlier today, the Washington Post reported that Subway’s tuna sandwiches are actually made of a delicious sounding melange called “concoctions.” According to a lawsuit filed by Karen Dhanowa and Nilima Amin with the U.S. District Court for the Northern District of California, the filling is “made from anything but tuna,” and is instead “a mixture of various concoctions that do not constitute tuna, yet hav
The Wine Knitter
JANUARY 28, 2021
Every now and then, I receive wine samples from producers that I have written about previously. They might be new vintages, new blends, or an introduction to a new brand. Because I always like to tell a story about the winery, history, the land, the winemaker, etc. along with my review, it can get a little repetitive. With that in mind, please select from the menu at right for a more in-depth look at Domaine Bousquet, Argentina’s largest exporter of organically grown wines.
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.
EATER
JANUARY 28, 2021
A global pandemic, misplaced goat shanks, and fat slabs of Texas brisket all helped this dish find its footing in Austin [link].
Modern Restaurant Management
JANUARY 28, 2021
Due to the COVID-19 pandemic, restaurant owners scrambled to adjust to new laws, procedures and safeguards. For many, it meant shutting their doors temporarily or operating with reduced staff. If good help was already hard to find, then the pandemic exacerbated that challenge. Now that most restaurants have opened their doors, they’re realizing that the landscape has changed.
EATER
JANUARY 28, 2021
Getty Images. [link].
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