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A POS is really worth it because it lets your customers take ownership of their payment options. With the global point of sale (POS) market growing at exponential rates , you may be wondering if a POS system is really worth the investment for your restaurant. Because you are a customer facing business, and you want to provide the best overall customer experience to your diners, a POS system is a vital tool in your operational and marketing arsenals.
Beal’s Lobster Pier is celebrating its 90th anniversary this summer. Modern Restaurant Management (MRM) magazine caught up with co-owner Stuart Snyder to discuss the Southwest Harbor, Maine landmark’s past, present and future. What Harvard Beal founded in 1932 as a wholesale fish market evolved into a go-to waterfront dining destination and experience.
Grilling at Nam-Yeongdon. | Robert Evans/Eater. From marbled cuts of hanwoo beef at a basement tasting counter to a decades-old spot for buckwheat noodles in bulgogi broth, here’s where to eat KBBQ in Seoul Barbecue has long been an integral part of Korean cuisine. Dishes like bulgogi date back centuries , while depictions show noblemen gathering outdoors in the 18th century to grill meat over an open fire while drinking and reciting poetry.
Hiring teams are facing a specific challenge this summer–quickly hiring the top seasonal talent before someone else does. Summer 2022 is certainly expected to look different than the last two years as travel and gatherings increase. According to Forbes , 2022 summer travel plans are on the rise as 85 percent of Americans are planning to travel this summer while 46 percent plan to fly.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Around the world, convenience is now a key purchasing factor for many coffee consumers. Over the past few years, demand has been growing for coffee that is easy to prepare and high in quality – and we’ve subsequently seen a rapidly-growing market for self-serve coffee machines emerge. It’s believed that the first coffee vending machine was invented in the US in the late 1940s, which ground and extracted hot coffee to order.
You’ve seen the videos – hot, fresh pizza from a machine, a robotic arm that cooks perfect fries, or a cocktail robot with flashing lights. No people = no wages – sounds like a good move, but what will the customers think? If their priorities are consistent quality, speed and value, more automation can help you achieve that. I talked with cafe owner Matt Lucas of the Coffee Pedaler cafes in Gundagai and Tumut NSW – both are high-volume operations catering to tourists and
Tacos at Cariñito Tacos. | Andrew Reiner/Eater. From a 70-year-old institution for barbacoa and Norteño music to a fusion taquería serving pork belly in soy sauce with natural wine, here’s where to eat tacos in CDMX Mexico City is the epicenter of the taco universe. According to Mexico’s National Institute of Statistics and Geography , there’s a taquería every 1,200 feet in the city, a sign of Chilangos’ obsession with tacos.
Did you know that it is the venue’s responsibility to operate within the 2006 Food Hygiene Regulations when using and serving ice? Ice machine cleaning is often placed on the ‘to do’ list but, in not attending to it, bio-films (the protective shield that facilitates prolific bacterial growth) build-up on the surface of both machines and associated equipment.
Outside Joe’s Kansas City Bar-B-Que | Steve Puppe/Eater. From the famous Z-Man brisket sandwich at gas station icon Joe’s to sweet-and-sour smoked pork at a Thai-Kansas fusion spot, here’s where to eat meat in KC Since Henry Perry, the self-styled father of Kansas City barbecue, opened his first lunch stand in 1908, locals and tourists have been trying to pin down what exactly defines the KC barbecue style.
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
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Some foods are simply iconic. They become so associated with a specific place — listed on every chalkboard menu in town, recommended by every bartender, raved about in every travel guide — that no visitor can leave without a taste. Travelers can’t miss the gooey cheese pull from a square of pizza alla pala in Rome; the satisfying slurp of perfectly chewy noodles from unctuous shoyu ramen in Tokyo; the shot of adrenaline exploding from a tangy, spicy golgappa in New Delhi; or the sweet zing of a
The USDA says as much as 40% of the U.S. food supply goes to waste. Shuggie's Trash Pie makes pizzas using ugly and discarded ingredients like pig trotters, bruised fruit and wilted greens.
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
Outside Camp Washington Chili. | Hailey Bollinger/Eater. From the original Empress Chili founded in 1922 to chains like Skyline and Gold Star, here’s where to eat chili in Cincinnati Cincinnati chili dates back a century to Empress Chili, a parlor run by Macedonian brothers John and Tom Kiradjieff. According to lore, the brothers were serving a Bolognese-like meat sauce over spaghetti, until a customer suggested topping it with cheddar.
Pizza from Seu Pizza Illuminati. | Andrea Di Lorenzo/Eater. From the world-famous pizza pockets at Trapizzino to third-wave pizza in teglia at Pizzarium to thick-rimmed, to Naples-style pies at Sforno, here’s where to eat pizza in Rome Rome flies under the radar as Italy’s most exciting pizza destination. Sure, Naples has the clout and centuries-old pizza traditions, but what Rome lacks in history it more than makes up for in variety, quality, and flavor.
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
Chuleta kan kan with mofongo at El Platanal. | Zuania Muñiz Meléndez/Eater. From mofongo de yuca stuffed with seafood at a family-run institution, to fast-casual mofongo bowls topped with carne frita and ropa vieja, here’s where to eat mofongo in San Juan You can find mofongo all over San Juan. It’s served in high-end restaurants and dive bars, at pop-up kiosks and roadside chinchorros (stalls), each with their own style and flavor.
The finishing touches on the Tobiche at Tomo. | Jimena Agois. From dishes featuring local seafood like cabrilla and purple crab, to rule-breaking chirashi cebiche and a version with grilled grouper, here’s where to eat cebiche in Lima Ceviche, typically spelled “cebiche” in Peru, is like the country’s national anthem. The democratic dish is offered in specialized cebicherias, casual neighborhood spots, and sophisticated fine-dining restaurants.
Before you can achieve success, you have to define it. Objectives and Key Results (OKRs) give you the framework to do just that. Paycor’s free guide includes a step-by-step process leaders can use to work toward – and achieve – their loftiest business goals.
The scene at Ashok Chat Corner. | Ajmal Jami/Eater. From perfectly fried aloo chaat at a Netflix-famous stall to tangy chutney-laden papdi chaat at an old city stalwart, here’s where to snack well in New Delhi The origins of chaat — a vast family of hundreds of snack dishes that translates literally to “lick” in Urdu and Hindi — remain debated, but Delhi supposedly got a taste for chaat in the 17th century.
En el creciente sector de la restauración, tienes que hacer algo que te mantendrá un paso por delante de tus competidores, y tus clientes se quedarán enganchados a tu restaurante durante mucho tiempo. Disponer de menús innovadores y realizar un marketing exhaustivo te ayudará, por supuesto, pero si puede ofrecer la experiencia adecuada a los clientes del restaurante, la mitad de tu trabajo estará hecho.
Before you can achieve success, you have to define it. Objectives and Key Results (OKRs) give you the framework to do just that. Paycor’s free guide includes a step-by-step process leaders can use to work toward – and achieve – their loftiest business goals.
Shutterstock. Amid an ongoing baby formula shortage, Gastropod looks back at how the “fathers of pediatrics” turned infant formula into a replacement for breastfeeding If you’re under six months old, there’s usually only one thing on the menu: milk, either human or formula. These days, by the time they reach that six-month mark, three-quarters of all American babies receive at least some formula as part of their diet.
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