Modern Restaurant Management

JUNE 16, 2021

Businesses fail for a variety of reasons. In the case of a restaurant business owned by a corporation or LLC, one of those reasons is the shareholders’ or members’ failure to have a plan to replace the key decision-maker(s). Even successful businesses can suffer crushing losses while their owners figure out who’s in charge. A good business succession plan can help mitigate the risk of that happening.

Document 171

Document Restaurant Law Management Management 171

Future Food

JUNE 16, 2021

The diversity of our projects across a range of industries provides for constant and engaging evaluation internally as we consider food and beverage trend applications across properties of all shapes and sizes. The first half of this year (and some of 2020), Future Food enjoyed working with two sports centric environments. We have been very proud to partner with both the Australian Turf Club on Royal Randwick & Rosehill Gardens, and with the Christchurch City Council as they seek to develop

Sports 148

Sports Entertainment Hospitality Point of Sale 148

Modern Restaurant Management

JUNE 16, 2021

In this episode of The Main Course host Barbara Castiglia learns about Cheba Hut, the first marijuana-themed sandwich “joint” from Seth Larsen, Chief Relationship Officer. They discuss the fast casual’s franchise operations, the impact of the pandemic, and how marijuana legalization is changing the company’s plans for growth.

Franchise 133

Franchise Franchising Fast Casual Consumer Goods 133

Restaurant Clicks

JUNE 16, 2021

Whether you’re visiting for a few days or live in Philadelphia full time, there’s no doubt you’ll have plenty of amazing restaurants to try. With so many options, it can be hard to choose where to go first and what is really worth your time and money. Well, if you’re looking for somewhere to start, I recommend the barbecue spots.

Online Ordering 78

Online Ordering 2040 Food Order Catering 78

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

Touch Bistro

JUNE 16, 2021

Running any business is simply about selling something for more than you bought it so you can make a profit. Running a restaurant is no different, and if you want to be profitable and succeed over the long term, your restaurant menu pricing needs to be accurate. But, how do you accurately price your menu items? Focusing on the numbers, such as the desired gross profit margin and ideal food cost percentage, is certainly a good place to start.

Pricing 52

Pricing Menu Seasonal Menu Point of Sale 52

Gourmet Marketing

JUNE 16, 2021

Hotel Guest Services. You know that your guests are the lifeblood of your business. You’re not thinking about how to cut corners or reduce costs. You’re so committed to excellence that you want to offer a higher level of service to your customers. Or, you might be excited about the fact that extra services can also help you generate more revenue, and that might be your true aim.

Hotels 52

Hotels Customer Service Travel Small Business 52

Sante

JUNE 16, 2021

Canned wines to enjoy on your next outing or stay at home in the hammock time.

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The Restaurant Manifesto

JUNE 16, 2021

The public wants to get back to normal but the industry should dictate how we heal. The post We Can’t Spend Our Way to a Restaurant Recovery appeared first on The Restaurant Manifesto.

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EATER

JUNE 16, 2021

A new twist in the discrimination lawsuit leveled by three white business owners against the Small Business Association: All three received hundreds of thousands of dollars in relief money themselves [link].

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Small Business Bar 104

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

Evergreen

JUNE 16, 2021

“LGBTQ bars have traditionally been used as more than just a place to get a drink,” said Scott Craig, co-owner of Akbar in Silver Lake in an LA Times interview. “They are a gathering place, community hubs, safe […]. The post Embracing LGBTQ Culture in the Bar and Restaurant Industry appeared first on Evergreen.

Bar 52

Bar 52

EATER

JUNE 16, 2021

Suzi Pratt. Blas Alfaro, head of the roasting program at Fulcrum, hopes to lead Seattle into a more sustainable coffee future [link].

Sustainability 98

Sustainability 98

Black Box Intelligence

JUNE 16, 2021

The post Restaurant Guests Divided Over Menu Staples as Service Sentiment Weakens appeared first on Black Box Intelligence.

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Menu 53

EATER

JUNE 16, 2021

As they employ craftsmanship and precision, Union Coffee and other local shops seek to be a more welcoming environment to all [link].

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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

The Restaurant Times

JUNE 16, 2021

Food cost control is one of the significant priorities of running a restaurant. Irrespective of the geographic location, uncontrolled food costs can create problems for all types of restaurants. Regular and accurate calculation of food cost is thus necessary for restaurant operators to keep the business afloat. Owing to the thin profit margins of the restaurants, having a food cost formula that gives accurate cost proportions of everything from raw material to preparation is imperative. .

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Food Inventory Pricing Sourcing 52

EATER

JUNE 16, 2021

Gentl & Hyers/ Colombiana. This recipe from the cookbook Colombiana is a surefire party hit Bogotá native Mariana Velásquez is aware that Colombian cuisine hasn’t quite made its way to the American mainstream. “Colombian food doesn’t necessarily travel so well, because it’s home-cooked food,” she says. So when she set out to make a cookbook that would bring that food into home kitchens outside of the country, the food stylist, who is now based in New York, considered the cuisine “not from th

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White Paper Seasonal Menu Book Transportation 90

EATER

JUNE 16, 2021

The French farm is one of only two creameries that produces organic, grass-fed Camembert using traditional methods At La Ferme du Champ Secret in Normandy, France, owner Patrick Mercier is delighted that his cheese has been said to have “the flavor of the barn.” He and the other workers at the fourth generation family-run farm pride themselves on the fact that they are one of only two remaining farms that produces the organic, grass-fed Camembert] using traditional methods.

Take-out 97

Take-out 97