Culinary Cues
MARCH 7, 2022
It is something quite hard to explain – a fascination, a bit of fear, a desire, something to marvel at, and even something to try and control. It is at the core of what every cook does, the most essential ingredient, the key to releasing unlimited varieties of flavor, the one ingredient that determines a person’s ability to cook, the mysterious component that separates a kitchen from the rest of the world – heat.
Modern Restaurant Management
MARCH 7, 2022
For much of last year, private-equity groups didn’t participate in too many deals. They were still building an understanding of the post-pandemic economy and valuations, making it difficult to evaluate investment opportunities. Adding to direct pandemic-related concerns were the inflation of two of the industry’s largest costs: labor — up 13 percent over the past year — and supply chain costs, up more than 11 percent.
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EATER
MARCH 7, 2022
Outside Red Iguana | Michael Gordon/Shutterstock. Where to find kafta burgers with za’atar fries, Tongan lamb with taro leaves, ricotta dumplings, and sherry flights by the Great Salt Lake Once dominated by Old West-style steakhouses and bars that (by an antiquated law) had to charge membership fees, Salt Lake City has come a long way from its Mormon roots.
Foodable
MARCH 7, 2022
Listen to "197. Tech Meltdown" on Spreaker. Foodservice Tech Sell-Off - Affect on your restaurant? Lots of technology news this week and also a seismic shift in what we could be dealing with very soon if we see a potential recession and seven dollar a gallon gas. The landscape has erie similarities to an era when old school POS was displaced in early 2000.
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
MARCH 7, 2022
Social media is now a critical component of marketing, especially in the F&B industry. Both businesses and consumers create abundant amount of content in this space. To stand out amongst your competitors, be strategic in your approach to […]. The post Four Ways to Leverage Your Restaurant Social Media Content appeared first on Evergreen.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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The Wine Knitter
MARCH 7, 2022
March 1st began “Women’s History Month.” And throughout the month, women worldwide are acknowledged for their achievements and contributions. Over the past few years, I have written articles about Women’s History Month, giving shout-outs to women in the wine and spirits industry. However, I never wait for March 1st to come around; I like to keep the acknowledgments going all year long!
EATER
MARCH 7, 2022
Louiie Victa/Eater. Gruyere, panko, and mushroom gravy update a weeknight stalwart — no ketchup required Meatloaf was a standard dinner in my house growing up. Almost every week, I’d come home from school and see a pack of ground turkey defrosting in the kitchen sink and my mom hard at work shredding cheddar cheese. I knew exactly what we were eating.
The Salt
MARCH 7, 2022
Russian and Ukrainian workers at Russian Samovar are united in their opposition to the war.
EATER
MARCH 7, 2022
Say goodbye to these. | Shutterstock. Will the few people dumping out their bottles of Stoli stop now that it’s ditched the “-chnaya”? On Friday, the makers of Stolichnaya vodka announced that it would no longer be called Stolichnaya vodka. Instead, the brand will be known as Stoli, making official the nickname consumers have been using for years, and changing the name from an actual Russian word (“Stolichnaya” translates roughly to “metropolitan”) to one that doesn’t mean anything.
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
MARCH 7, 2022
Listen to "Chef Dawn Burrell From Olympian to Top Chef Finalist" on Spreaker. The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.
EATER
MARCH 7, 2022
Tanya Bush. Throughout the pandemic, baking has been prescribed as a panacea for stress and malaise. One baker calls b t. Not so long ago — but when you sit to stew on it, more like a couple lifetimes — everyone you knew was baking. In the depths of quarantine, with not much else to do at the end of the day but wile away the hours, baking sourdough bread, elaborately icing cakes, decorating cookies, or laminating pastries (if you were really dedicated) was a pretty good way to make the clock han
Planet Grape
MARCH 7, 2022
The post 2021 Concha Y Toro Sauvignon Blanc Gran Reserva Litueche Colchagua Valley appeared first on planet grape® wine review.
Sling
MARCH 7, 2022
No two businesses are exactly the same. But there is one universal truth that ties them all together: They must all manage payroll in one way or another. And your business is no different. Whether you’re in charge of a small or a large business, one employee or 100 employees, calculating employee paychecks correctly is one of the most important things you can do to keep your company on the road to success.
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.
Planet Grape
MARCH 7, 2022
The post 2017 Kirkland by Bodegas Muriel Rioja Reserva appeared first on planet grape® wine review.
Modern Restaurant Management
MARCH 7, 2022
Start-up food service businesses should carefully consider the type of kitchen they will require. You will have to make this investment along with creating your team, securing your location and, of course, getting the ingredients to create the food you sell. Commercial kitchens differ from home kitchens. A busy restaurant requires industrial-grade equipment.
Planet Grape
MARCH 7, 2022
The post 2012 Muriel Vinas Viejas Rioja Gran Reserva appeared first on planet grape® wine review.
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