Culinary Cues
APRIL 30, 2020
A cautious approach towards opening is the most prudent rule as we begin to see signs of a virus that might be controlled in the future. There are few certainties at this time except an understanding that this is not over. As some states begin to entertain loosening restrictions and easing out of “stay at home” directives – restaurants will consider their options.
Modern Restaurant Management
APRIL 30, 2020
Restaurants are facing a major shift in the way they conduct business during this COVID-19 era. Typically an on-premise industry, restaurants must now adapt to ways of doing business that are off-premise, yet meet the high demands of being essential (or essential adjacent). This presents unique challenges to the industry as a whole, which has to up the ante on its overall safety and efficiency.
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Lady Boss Blogger
APRIL 30, 2020
If you could add up all of the hours you spend researching “how to ” What do you think that number would be? Pretty exponential right? How many times do you find yourself researching a process or workflow, for something you need to do in your business, more than once? All of the time? How … The post How To Create Workflows In Your Business appeared first on LadyBossBlogger.
Modern Restaurant Management
APRIL 30, 2020
In the midst of the COVID-19 crisis, Cheetah partnered with customer Kostas Lazanas, owner of Opa! Greek Taverna in Dallas, to create the #Cheetah4You documentary series and give the service industry a voice. Each video profiles a different restaurant owner who is trying to survive and features personal perspectives, sacrifices, and recommendations for others fighting to keep their doors open.
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Foodable
APRIL 30, 2020
Check out the Restaurant Recovery Resource to keep up to date for the latest innovations and ideas to help your business recover from the crisis. In this episode of The Barron Report, host Paul Barron and Jon Taffer, executive producer and host of Bar Rescue , creatively strategize innovative ideas to save the bar and entertainment industry post COVID-19.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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OpenTable
APRIL 30, 2020
The coronavirus pandemic has shown that for restaurants, community comes first – including staff, guests, and professional peers. Operators are quick to stand in solidarity and share struggles and successes. As part of OpenTable’s partnership with Top Chef’s Restaurant Wars , we tapped into that spirit of generosity, asking chefs to tell us about the ups and downs of their careers: lessons learned, mistakes made, and their personal evolution along the way.
Lady Boss Blogger
APRIL 30, 2020
Nearly 1.6 billion people across the planet gamble every year, making it one of the most popular pastimes in the world. In the UK alone the annual revenues of gambling companies sit at just above £15 billion. Understandably, the online market is incredibly saturated with over 600 different providers all vying to grab the attention … The post How Online Casinos Utilize Affiliate Marketing appeared first on LadyBossBlogger.
The Restaurant Manifesto
APRIL 30, 2020
Even the greatest athletes inevitably face their own mortality, their impermanence in the history of sport. Some players make the difficult decision to retire at the peak of their game, like Michael Jordan did after his last championship in 1998. (As a native Chicagoan, I refuse to acknowledge his brief, unsuccessful cameo years later with … Continue reading "Why I Might Have To Retire From Restaurants".
Restaurant365
APRIL 30, 2020
Whether you realize it or not, data is constantly being generated at your restaurant. When someone places an order, sends a delivery ticket to the kitchen, or takes inventory, valuable data points are created that can inform bigger insights. Your business already contains this information, but are you taking full advantage of your restaurant analytics to thrive in the present as well as when you’re operating again at near or full capacity?
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.
The Restaurant Times
APRIL 30, 2020
The sudden increase in demand for restaurant home delivery services has created a massive opportunity for food delivery startups to increase market share. With food aggregators coming into the picture, more restaurants have entered the food delivery segment. According to Statista, the revenue potential for the Online Food Delivery segment amounts to approx US$1.2M for the year 2020.
Foodable
APRIL 30, 2020
Listen to "COVID-19 Food Safety Standards Vol. 4: Chowly" on Spreaker. In the final part of this four part Coronavirus series of the Hospitality Hangout Podcast , Michael Schatzberg Schatzy “The Restaurant Rabbi” and Jimmy Frischling “The Finance Guy” chat with Sterling Douglass, founder and chief executive officer of Chowly , to discuss innovative ways around operating during the Coronavirus crisis.
Sante
APRIL 30, 2020
Instagram 2020_1_1080px.jpg. Author(s): Catherine Fallis. Teaser: It’s here, one of our favorite days of the year at PLANET GRAPE WINE REVIEW, Sauvignon Blanc Day! To kick off the celebration, New Zealand’s US Brand Ambassador extraordinaire, David Strada, personally delivered a meal box of baby shrimp, iceberg wedge salad with green goddess dressing, Hake chowder and Salmon with black lentils and carrots from Chef Parke Ulrich of Waterbar, Epic Steak, and Mersea on Treasure Island.
Planet Grape
APRIL 30, 2020
blog | April 30, 2020 – 5:04pm | By Catherine Fallis. It’s here, one of our favorite days of the year at PLANET GRAPE WINE REVIEW, Sauvignon Blanc Day! To kick off the celebration, New Zealand’s US Brand Ambassador extraordinaire David Strada personally delivered a meal box of baby shrimp iceberg wedge salad with green goddess dressing, Hake chowder and Salmon with black lentils and carrots from Chef Parke Ulrich of Waterbar, Epic Steak, and Mersea on Treasure Island.
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