Typsy

JANUARY 30, 2022

When they book a hotel reservation, people look forward to numerous amenities, but many prioritize the property’s in-house dining experience. An on-site restaurant makes things easy when guests are away from home and may even become a favorite venue for locals. People traveling for work or on a holiday have different preferences -, couples on holidays may prefer to dine in a more romantic or intimate setting whereas those traveling for work may require a more business-like atmosphere, or even so

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Hotels Travel Catering Book 88

The Restaurant Times

JANUARY 30, 2022

Large scale vaccinations had been touted as the beginning of the end for COVID-19. However, while limitations on indoor eating were relaxed and consumers progressively returned, the arrival of the new omicron variety is bad news for the restaurant industry. It is still unclear how this version will affect restaurant regulations and consumer confidence, which is something the sector is still wrestling with. .

Fine Dining 52

Fine Dining Kitchen Safety Front of House Online Ordering 52

Ken Burgin

JANUARY 30, 2022

Shortages of skilled staff are nothing new in hospitality, but Covid lockdowns and job losses have only made the situation worse. It’s time to stop waiting for things to improve, and take a fresh, hard look at your menu and how many people you need in the kitchen. Customers still want quality and service at an affordable price, but how else can this be provided?

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Equipment Sustainability 2021 Customer Service 68

The Restaurant Times

JANUARY 30, 2022

Businesses, especially restaurants, have been forced to adapt or adjust their operating models as a result of the ongoing global pandemic. Things have gradually started to shift over a year after the outbreak began. However, what worked in the past may no longer work in the post-Covid-19 era. In recent years, restaurant marketing strategies have gotten much more sophisticated. .

Innovation 52

Innovation Marketing Loyalty Program Social Media 52

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

JANUARY 30, 2022

Ibrahim Songne's pizza place triumphed over local anti-immigrant sentiments — and now has earned a spot on a worldwide top 50 pizza list! To think — he didn't even like pizza when he first tried it.

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Restaurant Technology Guys

JANUARY 30, 2022

Join Jeremy and Thomas Flaherty, Chief Development Officer of Buffalo Wings & Rings, to discuss the sports restaurant brand’s international expansion with the signing of 11+ locations in Mexico? The franchise plans to develop in three states – Tamaulipas, Nuevo Leon, and Coahuila — with the first scheduled to open later this year. Cincinnati-based Buffalo Wings & Rings is an 85-unit sports restaurant franchise with locations across the U.S., Europe, and the Middle East.

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Franchise Franchising Technology Sports 79

The Salt

JANUARY 30, 2022

The standard shape and size of a stick of butter differs in the eastern and western half of the U.S. — and there's a bi-coastal butter dish to fit both.

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Cheetah

JANUARY 30, 2022

Reading Time: 3 minutes. Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Although supply chains have barely recovered from two years of disruption, demand for disposable restaurant supplies continues to surge with the delivery boom.

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Supplies Food Supply Compost Back of House 148

The Salt

JANUARY 30, 2022

Juana Summers talks with Melanie Meyer, owner of the Tiny Chef restaurant in St. Louis, about how food helped connect her to her past and to her birth family in South Korea.

Food 52

Food 52

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

Cheetah

JANUARY 30, 2022

Reading Time: 3 minutes. Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Although supply chains have barely recovered from two years of disruption, demand for disposable restaurant supplies continues to surge with the delivery boom.

Supplies 148

Supplies Food Supply Compost Back of House 148

The Salt

JANUARY 30, 2022

NPR's Michel Martin talks upcoming food trends with chef and cookbook author Carla Lalli Music.

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2022 Food 52

The Wine Knitter

JANUARY 30, 2022

It might be winter with lots of snow, ice, and frigid temperatures, but I’m enjoying a touch of spring with these fresh and vibrant wines from Languedoc! Photo credit: Penny Weiss Languedoc and Roussillon, now known as the Occitanie region since 2016, is France’s largest wine-producing area located in southern France(approximately 584,400 acres).

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Vineyard 2002 2016 Document 95