Modern Restaurant Management

MARCH 16, 2022

For operators in the restaurant industry, facing all too familiar workforce pressures in 2022, greater retention should be this year’s focus. The sector is on the heels of what the Washington Post dubbed “the most unusual job market in American history,” compounded by a newly familiar list of challenges: supply chain woes bearing down on procurement, a broader shift from onsite food consumption to app-based food delivery services, and escalating arms race of compensations and b

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EATER

MARCH 16, 2022

James Beard Foundation. The full list of nominees Today, the James Beard Foundation announced its slate of finalists for its 2022 awards. This short list of nominees honors the year’s outstanding restaurants and chefs — the first such list since 2020. In addition to the list of Restaurant and Chef Award finalists, the foundation announced chef and TV host Martin Yan as the winner of the Lifetime Achievement Award and Grace Young as the winner of its Humanitarian of the Year Award for her work su

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Modern Restaurant Management

MARCH 16, 2022

The top five St. Patrick’s Day cocktails are a surprising lineup this year, according to our worldwide network of bartenders. This Irish holiday’s flavors may be moving in a new direction. A new up-and-coming cocktail is taking a place on this year's list. Its refreshing flavor is a break from the St. Patrick’s Day classics. Irish Coffee.

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The Eat Restaurant

MARCH 16, 2022

A restaurant, like any business, is made up of many things. There’s staff, food, raw materials, and so much more. But what’s the most important part of a restaurant?

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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

7 Shifts

MARCH 16, 2022

A restaurant earns its reputation primarily from two things: its food and its service. In order to deliver on both these accounts, it's critical to cultivate an environment where people — customers and staff alike — want to be. That's why it is important to learn how to motivate your restaurant employees. We are most productive and responsive when we are happy, so it makes sense to create an environment that fosters this kind of positive emotion.

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EATER

MARCH 16, 2022

YesChef. Buy a good cut of beef and some lemon and garlic for a simple and delicious Chianti-style “sushi” At Antica Macelleria Cecchini, Dario Cecchini’s butcher shop and restaurant in Panzano, Italy, the words to live by are “carne diem.” As he stands behind the counter slicing enormous sirloin steaks Florentine-style, Cecchini puts his philosophy plainly: “Eat meat and do not think too much to the future,” he says.

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Sante

MARCH 16, 2022

Miami, FL, March 15, 2022 – Origins Organic Imports has named Susan-Anne Cosgrove to the newly created post of vice president Continue Reading.

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EATER

MARCH 16, 2022

New York City’s City Harvest is one of several organizations experiencing rising costs due to high fuel prices. | Lori Cannava/City Harvest. Amid supply chain challenges and rising food costs, fuel price spikes are yet another headache for food banks If you’re like basically everybody else in America right now, you’re feeling a serious pinch at the gas pump.

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Sling

MARCH 16, 2022

Sync your shifts to any calendar tools you use to overlay your work schedule on top of your existing personal calendar. Learn more > The post Sync your work schedule to any calendar app appeared first on Sling.

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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

The Salt

MARCH 16, 2022

As part of the company's goal to reduce waste by 50% by 2030, customers will be able to bring a reusable cup to get their drinks by the end of next year.

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2030 Waste 98

EATER

MARCH 16, 2022

Sophie Park. A storied stretch of Route 1 in Massachusetts was once home to restaurants with over-the-top roadside attractions. Now, only Kowloon, owned by the Wong family, remains, and it’s unclear for how much longer. Every other weekend between 1988 and 1998, I became, as my fourth-grade teacher christened me, Miss Pan Am, jetting between Boston’s Logan Airport and LaGuardia’s Marine Air Terminal.

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Gourmet Marketing

MARCH 16, 2022

Remember science fiction movies you have watched or the books you have read before. Once it was a dream of eye-capturing virtual spaces where imaginary people wander around, and now it becomes real.

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Hotels Book 52

EATER

MARCH 16, 2022

Arrington learns all about chef Vijaya Kumar’s signature dish, served at his restaurant Semma On this episode of Plateworthy, chef Nyesha Arrington learns how to make gunpowder dosa, the signature dish from Semma, one of New York City’s most exciting new restaurants. Arrington learns from none other than Vijaya Kumar, the restaurant’s executive chef.

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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

Modern Restaurant Management

MARCH 16, 2022

Paris Baguette’s Yvette Castillo dishes on what cake trends to watch for this year. To help us wrap our mind around what cake trends are hot and what are not, we turned to an expert: Yvette Castillo, Senior Research & Development Manager at Paris Baguette. Castillo not only oversees all the exhilarating cake designs for the bakery cafés across the U.S., but also has a long history of cake decorating in her own right.

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EATER

MARCH 16, 2022

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