Sculpture Hospitality
FEBRUARY 6, 2024
95 percent of restaurateurs agree that technology improves business efficiency, according to Toast , but why is that? It’s because not only does technology make them more efficient, it also gives them the data they need for success.
Crunchtime
FEBRUARY 6, 2024
Learn four key focus areas that demonstrate the value of how your restaurants manage labor and scheduling, and how to measure and illustrate ROI.
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Restaurant Business
FEBRUARY 6, 2024
The burger giant, which bought nearly 2 billion eggs last year, said it had to rework its supply chain to meet its sourcing demands.
EATER
FEBRUARY 6, 2024
Forks, flames, and fromage: How to throw the ultimate fondue party Forks, flames, and fromage: How to throw the ultimate fondue party 2024 is Eater’s year of the dinner party, and for our first course, we’re serving up a fondue party. Fondue? , you say. What is this, a ski lodge in 1975? To which we respectfully reply: the allure of a deep bowl of hot, melted cheese, let alone a cheese pull, transcends mere decades.
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Restaurant Business
FEBRUARY 6, 2024
Healthy transaction gains for both the fourth quarter and the year indicate that guests feel they are getting their money's worth, said CEO Brian Niccol.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Restaurant Business
FEBRUARY 6, 2024
Spoiler alert: It’s the shot at expanding the labor pool by thousands of prospective hires per day.
Culinary Cues
FEBRUARY 6, 2024
I am the canvas on which the cook paints, the frame that draws the viewers eye to the image drawn. I am the plate – too often disregarded except by those who understand the importance of the canvas and the frame. The right plate makes all the difference in how the menu item is perceived and the first impressions of a meal. Should the plate be a work of art unto its own or should it simply be a blank page serving as the accomplice to the painter’s work?
Sante
FEBRUARY 6, 2024
Forget the weather outside. Just twist the cap or pull the cork on these wines. The post Double Dozen – all Seasons appeared first on Santé Magazine.
The Salt
FEBRUARY 6, 2024
The plant gets its color — and a boost in antioxidants — from genes from an edible flower. It's the first time a genetically modified crop is marketed directly to gardeners to raise at home.
Advertiser: Paycor
There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
Sante
FEBRUARY 6, 2024
Did you know that you can read Santé in any language? Just click on the hamburger menu on your screen, Continue Reading The post Read Santé in Any Language appeared first on Santé Magazine.
Restaurant Business
FEBRUARY 6, 2024
Restaurant Rewind: In the era of Jim Crow, the namesake of Darden Restaurants refused to segregate dining rooms, even in the Deep South of 1935. Here's how the industry pioneer made a difference.
EATER
FEBRUARY 6, 2024
This is the best top-shelf liquor, from tequila to whiskey, according to bartenders who recommend these spirits for cocktails.
Restaurant Business
FEBRUARY 6, 2024
Restaurants will add more technology in 2024, even as some consumers say they’ve had enough, according to the State of the Restaurant Industry report.
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.
EATER
FEBRUARY 6, 2024
Haley Hunt Davis/Eater Sophina Uong’s spin on hot pot is packed with vegetables, tofu, shrimp, and pork-and-kimchi dumplings If you’re craving a communal dish that’s ideal for warding off cold weather but doesn’t involve melted cheese, hot pot has your number. This version comes from Sophina Uong, the chef and co-owner of Mister Mao , an ebullient self-described tropical roadhouse in New Orleans.
Restaurant Business
FEBRUARY 6, 2024
But the National Restaurant Association projects in its annual State of the Industry Report, margins will be squeezed by high inflation.
EATER
FEBRUARY 6, 2024
There’s a little game called the Super Bowl in Las Vegas on Sunday, February 11, but all anyone can talk about is America’s Couple
Restaurant Business
FEBRUARY 6, 2024
SEIU President Mary Kay Henry said she will not seek re-election, ending a 14-year tenure of unprecedented union activity within the industry.
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.
EATER
FEBRUARY 6, 2024
Lille Allen/Eater An argument for the simplest, microwave-friendly, undeniably delicious Velveeta and RoTel fondue I love the idea of fondue. What I do not love is the hassle. You have to buy all this equipment — fondue pot, tiny skewers that inevitably get lost in the chaos of your utensil drawer — and then there’s the labor of actually making the fondue, including lots of time spent grating cheeses and mixing them with herbs and white wine until perfectly smooth.
Restaurant Business
FEBRUARY 6, 2024
The Bottom Line: In past years, quick-service restaurants were a beneficiary in times when consumers were cutting back. Not this time.
EATER
FEBRUARY 6, 2024
Haley Hunt Davis/Eater If you’re open to experimentation, anything is possible Thanks to the evolution of the vegan cheese industry , being dairy-free no longer means having to forego dishes built primarily around traditional dairy. That said, vegan fondue has remained something of a white whale, due in large part to the difficulty of keeping dairy-free cheese nice and melty for the duration of a dinner.
Restaurant Business
FEBRUARY 6, 2024
The healthy fast casual launches Caramelized Garlic Steak in 22 locations, available in three chef-curated menu items.
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.
EATER
FEBRUARY 6, 2024
Lille Allen/Eater Cheese fondue recipes often call for a splash of kirsch. Here’s what to do with the rest of the bottle. There are two secret truths to making traditional cheese fondue. The first is that most people don’t keep kirsch, a clear brandy made from cherries, in their home bar. Kirsch is the traditional seasoning for many styles of fondue, adding a touch of fruity sweetness that brings out the same in cheeses like Gruyere and Emmental.
Modern Restaurant Management
FEBRUARY 6, 2024
Human trafficking is a global problem that has only worsened since the pandemic. Though the stereotypes around the crime portray women – often girls and children – as victims, with sex the end goal, forced labor is on the rise and men and boys are increasingly the victims. Moreover, where it’s most hidden is in the hospitality and restaurant industries.
EATER
FEBRUARY 6, 2024
Haley Hunt Davis/Eater Featuring a line-up of Switzerland’s dairy all-stars It’s little wonder that fondue is the national dish of Switzerland, a country that knows from winter: On a cold night, few things are more cozy than a pot of wine-infused melted cheese. For a recipe worthy of any fondue pot, we turned to Leah Park, the owner and cheesemonger of Milkfarm , a beloved artisan cheese shop in Los Angeles’s Eagle Rock neighborhood.
EATER
FEBRUARY 6, 2024
Infused with dried chiles, it will wake up your palate and warm your soul Chocolate fondue is one of the most agreeable of desserts: it demands little of the cook — if you can melt chocolate, you can make it — and pleases just about everyone in return. At its essence a very, very thick hot chocolate, it also lends itself beautifully to experimentation, in terms of both the flavors you can infuse it with and the items you can dip into it.
Advertiser: Paycor
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EATER
FEBRUARY 6, 2024
Haley Hunt Davis/Eater An etiquette expert’s guide to the ins and outs of eating fondue among friends and strangers While fondue invites pretty much any food you want to dip into it, eating it is hardly an anything-goes endeavor. Like any communal dish, fondue comes with certain rules of consumption that must be observed — at least if you want to avoid alienating everyone who’s eating it with you.
EATER
FEBRUARY 6, 2024
Lille Allen/Eater The forks, burners, and delightfully retro pots that bring the fondue party vibes full circle To best enjoy fondue, you need a fondue set. Yes, buying single-purpose cooking tools and appliances rarely seems prudent. And yes, you could, of course, melt cheese in a regular pot and call it a day. But fondue is one of those culinary projects that’s deserving of both your money and storage space.
EATER
FEBRUARY 6, 2024
What would you pay? | zigazou76/Flickr McDonald’s is getting criticism for an $18 combo meal, but what does affordability mean when it comes to fast food? In a conference call with investors on Monday, McDonald’s CEO Chris Kempczinski acknowledged that the company’s success through the earlier parts of the pandemic was slowing down. Same-store sales, aka sales at existing outlets from one period to the next, rose 3.4 percent over the last quarter , lower than Wall Street projections.
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