Wed.Jun 16, 2021

Your Ultimate Guide to Philly’s Barbecue Scene

Restaurant Clicks

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.

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How Succession Plans Help Mitigate the Risk of Business Failure

Modern Restaurant Management

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).

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Trending Sources

Future Hospitality Trends in Stadium & Sporting / Entertainment Precincts

Future Food

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.

Franchising the Green Wave (Podcast)

Modern Restaurant Management

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.

Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.

7 Hotel Guest Services You Can Offer

Gourmet Marketing

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.

Restaurant Menu Pricing: How to Price Menu Items and Maximize Profits

Touch Bistro

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.

More Trending

How to Make Savory, Sublime Potato and Peanut Empanaditas 

EATER

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.

Yes, It’s Cool To Drink Canned Wine!

Sante

Canned wines to enjoy on your next outing or stay at home in the hammock time. The WineKnitter Vol. 25 No. 06 Wine argentina california cannedwine Chardonnay loire malbec riesling Rosé wine wineinacan

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We Can’t Spend Our Way to a Restaurant Recovery

The Restaurant Manifesto

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. Opinion

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Philly Bar Owner Responsible for SBA Halting Funds to Minority-Owned Businesses Received $600K in Relief

EATER

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

Changes in Consumer Habits: Looking Back Over the Last 12 Months of Retail

This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect, how habits are solidifying, and where to focus to drive the greatest impact.

How to Increase Restaurant Sales

BNG Point of Sale

Smart Solutions for Added Growth. You have done your homework and made careful decisions. Location? Check! Atmosphere? Check! Staff? Check! Delicious menu? Check! Yet even after all this hard work, your restaurant still isn’t seeing the sales you hoped. Why is that?

Restaurant Guests Divided Over Menu Staples as Service Sentiment Weakens

Black Box Intelligence

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

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Embracing LGBTQ Culture in the Bar and Restaurant Industry

Evergreen

“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 […].

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The Quest for a Coffee Bean That’ll Survive Climate Change

EATER

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

Maximize Your Profit Margins

Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality

In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.

Specialty Coffee Can Be Exclusionary. These Cafes Are Trying to Change That.

EATER

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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How Camembert Cheese Is Made at Normandy’s La Ferme Du Champ Secret

EATER

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.”

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