Sculpture Hospitality

OCTOBER 19, 2020

2020 has been a difficult year for the hospitality industry, but many restaurants and bars are now discovering that with the implementation of contactless technology they can significantly enhance customer satisfaction and improve their own internal operational processes. In our previous blog, Stay Connected to Restaurant and Bar Customers With Contactless Tech (Part 1) , we looked at some of the main hurdles facing restaurants during the COVID-19 pandemic and how contactless technology can help

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Culinary Cues

OCTOBER 19, 2020

Anyone who has tied on an apron in a professional kitchen understands the physical nature of the work. We know about the aching muscles, the throbbing feet, the faltering knees, and the heat – did I mention the heat? But we don’t often take the time to stop and pay attention to the intellect of the cook and the broader skills that few careers can boast.

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Restaurant Law Communication Café Take-out 444

Goliath Consulting

OCTOBER 19, 2020

2020 has been quite a learning experience. From social distancing to customers wearing face masks, the COVID-19 pandemic has introduced us to new vocabulary and concepts never heard of in the restaurant industry: businesses had to sell grocery items and toilet paper during the quarantine, specialty menu items had to go due to supply chain issues and some indoor spaces had to be closed off to accommodate new safety measures.

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2021 Point of Sale Food Safety Kitchen Safety 135

EATER

OCTOBER 19, 2020

It all has to do with ventilation, aerosols, and the fact that restaurant workers are stuck in the same air for hours while working indoors Outdoor restaurant dining is perhaps the closest we’ve come to a return to normalcy since the onset of the COVID-19 pandemic: Sidewalk and patio setups offer a familiar service while, if approached responsibly, mitigate risk.

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Kitchen Safety Food Safety Employee Relations Fine Dining 145

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

Typsy

OCTOBER 19, 2020

Choosing coffee beans is about more than just picking something that tastes good. In fact, there’s a lot more to coffee beans than you might think. Making an informed choice, and being able to talk about those choices with your customers, is how you take your coffee to the next level and provide an awesome guest experience every day. To talk us through it, guest contributor Kate MacDonnell writes about the different factors that influence coffee bean taste, price, and sourcing, so you can make t

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Influencer Customer Experience Sourcing Pricing 128

Indoor Media

OCTOBER 19, 2020

We all know what it means to be a captive audience. Most often, it just means stumbling into your friend’s house only to listen to their child ramble on about their hobbies for a few hours. But if you’re a restaurant, realtor, lawyer, or other local business, there’s a captive audience you could be advertising to right now —and that’s grocery store shoppers.

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Foodable

OCTOBER 19, 2020

It’s no secret the bar business has been the most affected by the impact of COVID-19. Bar Virtual is a collaboration featuring hospitality, beverage and bar experts from around the world to share their innovations and ideas that will help your bar business survive in the new era. The next generation beverage business has just begun! In conversation with Bastien Ciocca and Andrew Ho, the co-founders and co-owners of Guangzhou-based Hope & Sesame , this session dives into best practices for ba

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Gourmet Marketing

OCTOBER 19, 2020

Staying afloat during these uncertain times has been a struggle for many restaurants around the country. Hit with capacity and dining restrictions and a decrease in customers, many establishments had no choice but to close. Others have tried to adapt to the changes by offering takeout, delivery, and outdoor dining options. But for some, these options may not be quite enough, leading them to take a different path: crowdfunding.

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Social Media Small Business Outdoor Dine-in 52

Sante

OCTOBER 19, 2020

National Mezcal Day is a perfect occasion to try Ojo de Tigre - an artisanal mezcal created by renowned Mexican actor and producer Luis Gerardo Méndez. How will you celebrate National Mezcal Day on October 21? It's a perfect occasion to try Ojo de Tigre - an artisanal mezcal created by renowned Mexican actor and producer Luis Gerardo Méndez.

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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

Lady Boss Blogger

OCTOBER 19, 2020

Many organizations have downsized and sent some of their employees on leave since March. About 30 million employees were removed from payrolls in spring due to the Coronavirus pandemic, according to a report from the United States Department of Labor. Some people have resulted in doing various online jobs to earn a living. They include […]. The post How To Blog As A Career in 2020 appeared first on LadyBossBlogger.

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Blog 2020 146

T-Ching

OCTOBER 19, 2020

These types of themes usually run in just one direction, tied to a vendor claiming that their tea is “wild sourced” from naturally-growing plants in the jungle. Sometimes it really is. Monsoon Tea in the North of Thailand specializes in that theme, and has worked with a Russian researcher, Alexey Reshchikov, who is doing research on assessing biodiversity and forest health based out of China.

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Robert Ancill Restaurant Consulting

OCTOBER 19, 2020

Robert Ancill – CEO The Next Idea Always creating and always learning Robert Ancill, the CEO of the Next Idea group is a leading figure in the hospitality and interior design industries. An authority of emerging food trends, foodservice, and design, Robert is well known as one of America’s leading Global Food and Restaurant Consultants. … Read More.

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Design Hospitality Food Article 78

Sante

OCTOBER 19, 2020

Penny Weiss. Slowly but surely women are making their presence known in the wine industry by assuming important roles from operations management and business development to winemaker and winery owner. Over the last few years I have had the pleasure of meeting many dynamic women in the wine industry from around the world. These women hold positions that range from winemakers and winery owners to operations management, business development, marketing and financial planning.

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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

EATER

OCTOBER 19, 2020

He uses an array of seaweeds from Oregon’s Port Orford at his restaurant Erizo “The way I was introduced to harvesting wild seaweed for culinary use was when I first started going out to the Oregon coast to explore and. get more connected to the ingredients we use,” says Jacob Harth, chef-owner of Portland’s seafood-focused restaurant Erizo. “We just started picking it and testing it every which way.

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Take-out 72

Modern Restaurant Management

OCTOBER 19, 2020

Adults with confirmed COVID-19 were twice as likely to have dined at a restaurant in the 14 days before becoming ill, according to the Centers for Disease Control and Prevention (CDC). That statistic is alarming — both for consumers and the restaurant industry. As the COVID-19 pandemic continues past the six-month mark, people remain wary about dining out.

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Food Safety Food Employee Relations Consumer Goods 213

Gastro Gays

OCTOBER 19, 2020

In Paid Partnership with Siúcra Ireland Ragú is a meat sauce, rather than a sauce that also happens to have meat in it, so the slow cooker brisket beef is the star here, and the…

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EATER

OCTOBER 19, 2020

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Advertiser: Paycor

From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.

Management

The Salt

OCTOBER 19, 2020

The USDA rule "radically and abruptly alters decades of regulatory practice" and would have added new burdens during a global pandemic, (Image credit: Scott Heins/Getty Images)

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Food 98

EATER

OCTOBER 19, 2020

Eater. From the Editor: Everything you missed in food news last week Hey everyone, From the beginning of the pandemic, we’ve known that bar owners and workers were at a special disadvantage during this time. In many areas, bars were the first to close and will be the last to return. They navigate increasingly complex laws and restrictions, from bans on to-go cocktails (Oregon is a late holdout here ) to arbitrary food requirements.

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Food Truck Tourism Restaurant Law Brewery 91

EATER

OCTOBER 19, 2020

Photo by Ramin Talaie/Corbis via Getty Images. Plus, Heineken and AriZona are collaborating on a hard seltzer, and more news to start your day RIP Tab, a relic from decades past. After a 57-year run, it’s the end of the line for Tab, Coca-Cola’s first diet soda, the beverage giant announced on Friday. The zero-calorie drink, which is sweetened with saccharin and reportedly tastes “like bad medicine,” per CNN , was popular in the 1970s and ‘80s (it was even referenced in the 1985 film Back to the

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