Modern Restaurant Management
MARCH 24, 2021
The cost of partnering with third-party food delivery services can be high, but the cost of not doing so could be even higher. Even before the pandemic, this insight was fast-spreading as small, mid-size, and large restaurant chains alike did their best to keep up with the trend, accessing the customers that companies such as DoorDash, Grubhub, and Uber Eats had made available.
Deliverect
MARCH 24, 2021
Everyone’s talking about the advantages of ghost kitchens – purpose-built production units, also known as dark kitchens or virtual kitchens, that use data to optimize for delivery. They allow businesses to avoid front-of-house overheads, reducing costs while increasing revenue by reaching new off-premise customers. By the way, if you’re asking yourself, “What is a ghost kitchen?
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Modern Restaurant Management
MARCH 24, 2021
While more Americans are getting vaccinated and states are loosening their lockdown protocols, food and beverage consumers aren't necessarily resuming their former shopping behaviors. Union works closely with F&B brands that want to capitalize on the direct-to-consumer paradigm shift. They've created this infographic to outline how COVID-19 has impacted F&B consumer marketing trends.
Lady Boss Blogger
MARCH 24, 2021
Clubhouse is a social media app that came out in May of 2020. Currently, it’s available to those with iOS and is invite-only. The app lets you join or create chat rooms that focus on a wide range of topics. Conversations are audio-only, and, similar to Snapchat, chats disappear forever as soon as they finish. […]. The post How To Use Clubhouse To Grow Your Business appeared first on LadyBossBlogger.
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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.
Focus POS
MARCH 24, 2021
5 Reasons Why Restaurants Need Contactless Mobile Pay-at-Table Solutions. With vaccines rolling out, 2021 will hopefully be the year that restaurant operations can resume as normal. However, as states open back up, restaurants will face staffing issues, as much of the population won’t be vaccinated yet and won’t want to risk working in restaurants where risk is high.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Cheetah
MARCH 24, 2021
Reading Time: 3 minutes. Whether you’re managing a high-volume distributing operation, or a wholesale warehouse, chances are your sales reps are wasting time and losing money on poor prospects. On average, 50% of all sales calls end with no results. That means that half of your investment in a sales rep salary has zero ROI. There are many reasons why sales reps fail to generate as much profit as you’d hope.
EATER
MARCH 24, 2021
For lettuce growers, even a modest warming of the planet has the potential to accelerate existing risks of foodborne illness in the supply chain — and bring about issues we can’t foresee. In the spring of 2018, dozens of people across the country began falling sick. Infected with E. coli O157:H7, a Shiga toxin-producing E. coli — symptoms of which include severe stomach cramps, bloody diarrhea, vomiting, and potentially life-threatening kidney failure — the majority of patients shared one thing
Restaurant Clicks
MARCH 24, 2021
East Passyunk is one of the best food neighborhoods in Philadelphia. While I may be biased as an East Passyunk Square resident, the restaurants in this area speak for themselves. On Passyunk Avenue alone, you can find foods of various cultures, with different dining atmospheres and different price points, so there’s something for everyone in this neighborhood of South Philly.
Focus POS
MARCH 24, 2021
Increase Check Size, Decrease Overhead Expenditures with this Innovative Pay-at-the-Table Solution. San Antonio, TX – March 24, 2021 – Focus POS, a leading provider of restaurant management software, is excited to announce the Focus @Table solution. Focus @Table offers customers the ability to walk into a restaurant, sit down, order, and pay right at the table, all from the convenience and comfort of their mobile device.
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
MARCH 24, 2021
It’s hard to predict climate’s effects on ocean species, but one thing’s for sure: Change is coming to what you eat. Monterey, California, may be the “ calamari capital of the world ” — its waters serve as the spawning grounds for the lucrative California market squid , an iridescent mollusk that’s often steamed, boiled, and fried as calamari — but it’s not clear if the region will hold onto that title for much longer.
Restaurant Engine
MARCH 24, 2021
You can draw your customers into the overall experience with your appetizer selection. People order appetizers at your restaurant for many different reasons. Some people simply want a smaller meal. They are controlling calories, and your appetizer menu is a good choice for them. Others dine with you because they love your appetizers. These folks may order several different appetizers in lieu of a main course.
EATER
MARCH 24, 2021
Yadi Liu. After a year defined by a global struggle against a civilization-altering crisis, it’s almost too much to consider that another, even more catastrophic plight is bearing down on us. But it’s impossible to overstate the magnitude of the climate crisis , which is set to radically upend the existence of every person and creature on the planet.
Foodable
MARCH 24, 2021
On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Gerry Fernandez, the president and founder of the Multicultural Foodservice and Hospitality Alliance (MFHA), to explore building culturally intelligent brands and leaders, and developing multicultural solutions that help raise the top line, improve the bottom line, and strengthen your brand.
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
MARCH 24, 2021
The complex operation includes floating farms, high-tech machinery, and “mussel sausage” In Casco Bay off the coast of Portland, Maine, a “mussel sausage” is made. Picture a sausage casing made of fabric, but instead of meat, it’s filled with tiny mussels attached to a rope. It’s called a mussel line, and it’s just one of the many inventive processes the team at Bangs Island Mussels uses each day.
Sante
MARCH 24, 2021
Born on a family farm in Italy, Chef Luigi Diotaiuti attended culinary school in Maratea (where he remains a distinguished alumnus and Continue Reading.
The Eat Restaurant
MARCH 24, 2021
The impact of no-shows on restaurants. Industry insiders in a number of countries report a worrying trend of diners making multiple restaurant bookings then choosing which one they will honor at the last moment, without even notifying the other restaurants that they won’t be dining with them. For them, it's a "no-strings attached" situation where they can book a table at multiple restaurants and just show up for one without cancelling the others.
Sante
MARCH 24, 2021
In these challenging times, more chefs and support organizations are making sure people get fed.
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From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
EATER
MARCH 24, 2021
Love those crazy shrimp | Shutterstock. It’s a story of alleged food tampering that somehow connects General Mills to Topanga from “Boy Meets World” On a level, everyone knows that contamination is possible when it comes to mass-produced food. Occasionally I have found a green bean in a bag of frozen peas or a tater tot in my fries, and it’s fine. But when it comes to “seafood” and “breakfast cereal,” we’d like to think factories are kept pretty separate.
Goliath Consulting
MARCH 24, 2021
Recently the Restaurant Revitalization Fund (RRF) has been signed into law as a part of the American Rescue Plan. The RRF will provide $28.6 billion tax-free grants for hard-hit restaurants with 20 or fewer locations. While the RRF will be administered by the U.S. Small Business Administration (SBA), the same program that issued PPP loans, there are several points that make the RRF grants significantly different from the previous program.
Restaurant Clicks
MARCH 24, 2021
When visiting Flagstaff, you may not think about going to get sushi, however, this town may surprise you with its top notch sushi options. Though this mountain town is far from the beach, it sure knows how to prepare and serve some great sushi. Some of Flag’s best sushi restaurants even began their journey in California. Whether you’re in the mood for a classic California roll or something more adventurous, these restaurants will definitely have something that interests your tastebud
Planet Grape
MARCH 24, 2021
#Barolo ? is #italian ? #wine ? #star ?. #Nebbiolo ? but there are more grapes to love! #grignolino ? #timarossa ? #freisa ? #nascetta ? Here We Go! [link]. The post PLANET GRAPE WINE REVIEW PIEDMONT DISCOVERY appeared first on planet grape® wine review.
Advertiser: Paycor
Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
Clean Ice
MARCH 24, 2021
Periodically, ice served as an addition to a drink or foodstuffs, is placed under scrutiny for many hygiene reasons. Hygiene, has once again become a major talking point with the focus on staying safe during the current pandemic. All hospitality establishments are keen to reopen and have a plethora of things they need to do prior to opening, especially if they had to quickly close the doors at the start of the lockdown.
EATER
MARCH 24, 2021
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Advertiser: Paycor
Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
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