Mon.May 22, 2023

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Promotions and Loyalty Programs Are Key to Coaxing Diners

Modern Restaurant Management

Promotions and loyalty programs are necessary to convince Americans to dine out more frequently, according to new research from Provoke Insights and Modern Restaurant Management (MRM) magazine. “As budgets are tightening, restaurants must acknowledge that eating out is becoming a luxury,” Provoke Insights President Carly Fink told MRM. “Establishments should ensure that the experience is worthwhile to the customer with high customer service and great food.

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Elevate Pizza Delivery: The Best POS System for Pizza Shops

Thrive POS

In today's fast-paced world of pizza delivery, having an advanced POS system is essential for seamless operations and customer satisfaction. An advanced POS system offers a comprehensive solution to elevate your pizza delivery services. From efficient order management to streamlined delivery processes, it ensures a seamless and enjoyable experience for both customers and staff.

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Washington, D.C., restaurants learn the outs of service fees

Restaurant Business

Surcharges have become routine after residents voted to kill the tip credit. Now, operators and customers are coming across the unexpected side effects.

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The Rise of the Luxury Picnic

EATER

Marylu Herrera Goodbye, sandwiches and gingham blankets. Hello, macaron towers and string quartets. The image of a picnic has remained relatively unchanged for decades: a gingham blanket here, a basket of snacks there, maybe spread out across a grassy knoll if you’re lucky. Some advanced picnickers may upgrade with folding chairs or fancy cutlery, but either way, simplicity is the point: Just pack a sandwich and get outside.

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New DOL Final Overtime Rules: Quickstart Guide for Employers

There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.

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KAH Extra Añejo Tequila Establishes Strong Presence and Growth in the US Market 

Sante

New York, NY (May 17, 2023) — Amber Beverage Group (ABG), owner of KAH® Tequila, launched its exceptional Tequila in the US in late Continue Reading

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The Dozen – Dark Spirits

Sante

Variations on a theme with two whiskey producers, one with an Armagnac bias.

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4 eye-catching tech products at the National Restaurant Association Show

Restaurant Business

Smart trash bins and computer vision are a couple of out-there innovations that could be making their way to restaurants soon.

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How Perfectly Clear Ice Makes It to Your Fancy Cocktail

EATER

A lot more goes into making a large cube, sphere, or column of ice than meets the eye “If you’re going to pay top dollar for a superior cocktail,” says Hundredweight Big Ice owner Richard Boccato, “then the frozen water that goes into that cocktail should be as important an ingredient as everything else that goes into it.” The “frozen water” he is referring to is what most people would call an ice cube.

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Pepper Lunch hopes to put experiential sizzle into Asian fast casual

Restaurant Business

This Japan-born chain has 500 units across Asia and in May launched franchising in the U.S. and Canada with an eye on university settings.

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New DOL Final Overtime Rules: Quickstart Guide for Employers

There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.

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179. Restaurant Technology Guys Podcast Ep. 179 – Dynamic Pricing for Restaurants with the Founders of Juicer

Restaurant Technology Guys

Jeremy talks with the Co-Founders of Juicer CARL ORSBOURN and ASHWIN KAMLANI (juicerpricing.com) about their journey to help restaurants understand the power of data to make pricing decisions. Our conversation is a master class on the use of data to make better decisions within your restaurant pricing strategy. The days of guessing your menu prices are over.

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6 takeaways from the first 2 days of the National Restaurant Show

Restaurant Business

And no, this account wasn’t written by an AI bot to ease two journalists’ lives.

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Restaurant in Philadelphia wants you to return to the gold standard of hamburgers

The Salt

That's what Drury Beer Hall calls its wagyu burger that comes complete with caviar, fresh black truffle and lobster meat — all wrapped in gold leaf and served with a pour of cognac. It costs $700.

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How to Value a Restaurant

Blue Orbit Restaurant Consulting

Folks who own restaurants may not own them forever. Sometimes owners have made their money and enjoyed the experience, and now want to retire or move on to another chapter in their lives. Other times the restaurant business wasn’t for them and they want to throw in the towel. Still other times, an investor will … How to Value a Restaurant Read More » The post How to Value a Restaurant first appeared on Blue Orbit Restaurant Consulting.

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Join Full Course Navigator: Your Path to Professional Growth in Restaurant Leadership

Full Course Foundation is dedicated to nurturing excellence in restaurant leadership. Our Navigator program offers a wide range of resources tailored for professional growth. From high-quality training to personalized coaching, Navigator equips restaurant leaders with the tools they need to thrive in their careers. Unlock your potential with three months FREE access to Navigator by Full Course!

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How do specialty coffee roasters buy rare lots at auction?

Perfect Daily Grind

Every year, there are plenty of green coffee auctions that take place in the specialty coffee industry. Whether in-person or virtual , these platforms provide producers with opportunities to showcase their best coffees – and potentially receive higher prices for them. Moreover, some private auctions also grant roasters and green coffee buyers access to more limited-edition or ultra-rare lots.

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‘I’m in Love With Joey Chestnut’

EATER

Joey Chestnut. | Lille Allen/Eater In “Raw Dog,” Jamie Loftus takes a trip to Coney Island’s annual Fourth of July hot dog eating competition and comes to understand the spellbinding appeal of Joey Chestnut Raw Dog is on sale May 23. The hot dog, if you think about it even a little bit, is a food ripe for further exploration. Few among us are quite sure what it contains.