7 Shifts

APRIL 3, 2020

COVID-19’s impact on restaurants around the world has been ramping up thanks to necessary social distancing measures—particularly in North America, where 4-5 meals are eaten away from home every week —and restaurateurs are feeling the squeeze on their bottom line. By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery.

BOH 368

BOH POS Influencer Point of Sale 368

Culinary Cues

APRIL 3, 2020

Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them. As we are seeing so vividly right now – when we fail to plan for the possibilities we will always wind up chasing the problems rather than moving past them.

Guest Recovery 318

Guest Recovery Social Media Kitchen Safety Food Safety 318

Modern Restaurant Management

APRIL 3, 2020

A garage sale’s success depends on the saying, “one person’s trash is another’s treasure.” Who could imagine the same could be said of smelly, dirty, used-up restaurant grease? Used cooking oil, sometimes referred to as “liquid gold”, turns out to be an extremely valuable resource for both restaurateurs and refineries — and thieves.

Recycling 193

Recycling Uniforms Restaurant Law Government 193

Crunchtime

APRIL 3, 2020

From inventory management and scheduling to cloud-enablement and automation, mobile innovations are operational drivers for speed and efficiency. Restaurant operators and c-stores offering foodservice have made great strides in the past few years to leverage individual technology solutions that power the back-of-house. New tech initiatives are driving significant efficiency and cost-savings through better inventory and supply chain management, shift scheduling and sales forecasting, while ensuri

Back of House 78

Back of House Inventory Supplies Innovation 78

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

Modern Restaurant Management

APRIL 3, 2020

COVID-19 has thrown our way of living into treacherous and unchartered waters. With each passing day, the scare of this novel virus is causing our emotionally-charged government officials at every level to react with decisions that effectively strip our ability to work, shop, play and interact normally in order to slow or prevent the spread of this viral outbreak while causing economic mayhem.

Government 123

Government Insurance Cash Management Hotels 123

Modern Restaurant Management

APRIL 3, 2020

The restaurant industry is facing unprecedented change and challenges in the face of COVID-19. Some forecasts predict industry losses of $225 billion and five-to-seven million jobs over the next three months. If you’re concerned about the viability of your business — or just taking care of your team — now is the time to seek relief.

Employee Relations 150

Employee Relations Small Business Restaurant Law Design 150

KaTom

APRIL 3, 2020

The U.S. Government & NRA Offer Relief for the Restaurant Industry. As the COVID-19 pandemic continues to worsen in the United States, the majority of foodservice operations have been forced to either drastically alter their business models or shut down entirely. Although some operators have been able to continue offering carryout and delivery orders for food and beverages (including alcohol, in states that have temporarily permitted it), this shift has left millions of service industry emp

Small Business 94

Small Business Restaurant Law Education Transportation 94

Modern Restaurant Management

APRIL 3, 2020

Up until a few weeks ago, Americans were eating on average six meals a week in restaurants. Shelter-in-place and social distancing orders have largely ended that, and the only restaurant activity in many states is carryout or delivery. Companies like GrubHub, Uber Eats, and Postmates are adapting their business practices to ensure that contact is limited, and some are even waiving delivery fees during this time of crisis.

Retail 100

Retail Delivery Ordering Design 100

Lavu

APRIL 3, 2020

Cleanliness is nothing new to the food service industry. It can make or break a business on a normal day. Now with COVID-19 cleanliness is on everybody’s mind, from covering your cough, not touching your face with clean hands, and the simple act of actually washing hands. But you’re already an expert about those things, along with not cross-contaminating surfaces, keeping clean and dirty separate, and using proper cleaning techniques.

Point of Sale 93

Point of Sale Food Supply Equipment Customer Service 93

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

Chef's Resources

APRIL 3, 2020

The Forty Thieves of Food Cost – Managing your food cost for success This 53 minute video is exclusive content which is only available to Premium Members who have purchased access to the Video Library. In this video class Chef David Buchanan explores the complexity of food cost control. Food cost control is a complicated […]. The post Updated Forty Thieves of Food Cost Video appeared first on Chefs Resources.

Food 78

Food Management Management 78

Bevology

APRIL 3, 2020

I gave a presentation at the Winemark Conference in Romania last year that has just been posted. (wearing my “Alcohol Professor” hat, with thanks to Adam Levy) The subject was “Breaking into the U.S. Market” and was really well received, judging by the level of engagement and response. Here’s the link to the presentation: [link].

Presentation 107

Presentation Marketing Blog 107

Chef's Resources

APRIL 3, 2020

Video Class: Sales Mix, Margin and the Food Cost % Myth This 9.37 minute video is exclusive content which is only available to Premium Members who have purchased access to the Video Library. The food cost % myth When evaluating the financial success or failure of an operation, the restaurant industry typically looks at the food cost […]. The post Food Cost Percentage Myth Video Class appeared first on Chefs Resources.

Food 78

Food Operations 78

Bevology

APRIL 3, 2020

Vino italiano negli Usa tra Corona Virus e dazi. Qual è lo scenario possibile per. il vino italiano oltreoceano? L’emergenza sanitaria sta paralizzando. un’economia già traballante. L’emergenza Corona Virus sta. arrivando anche dall’altra parte del globo e ormai è allarme rosso, sanitario ed economico, anche negli Stati Uniti. Come stanno reagendo. all’emergenza sanitaria legata al Corona Virus gli operatori commerciali americani?

2020 99

2020 Reservations Blog Marketing 99

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

Planet Grape

APRIL 3, 2020

The post 2016 Musto Carmelito Maschitano Rosso Aglianico del Vulture appeared first on planet grape® wine review.

2016 78

2016 78

Planet Grape

APRIL 3, 2020

The post 2015 Musto Carmelito Serra del Prete Aglianico del Vulture appeared first on planet grape® wine review.

2015 78

2015 78