The Eat Restaurant
FEBRUARY 16, 2022
The restaurant industry has always been a slow adopter when it comes to technology. Restaurant owners have never been a fan of change. Many of them fear that giving in to technology will sacrifice the human touch that restaurants are known and loved for.
7 Shifts
FEBRUARY 16, 2022
You pop by your flagship location to find staff scrambling, working two shifts at the same time. Understaffed, again. So you call up your downtown manager—and they have staff sitting around with no customers to serve them. Your drive-thru location? Perfectly staffed, and you're under target with productivity through the roof—a perfect schedule. You wish every location could be like that.
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Culinary Cues
FEBRUARY 16, 2022
Desperation is never a good approach towards hiring. I know how difficult staffing is right now, believe me – I hear it every day from every chef that I communicate with. But desperation hiring is, more often than not, a terrible way to staff your kitchen. Your goal should never be to simply fill in a blank space on your schedule, but rather to find the right people to balance out your team.
Social Hospitality
FEBRUARY 16, 2022
We invest money and effort into marketing campaigns to build relationships with our target audience. We want people to engage with our brands both online and offline. Once people feel connected to your brand, they’ll be more inclined to choose you over your competitors. Plus, engagement gets the word of mouth going, which is the epitome of all marketing efforts.
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.
7 Shifts
FEBRUARY 16, 2022
No matter the size of your business, you likely spend a large part of your day as a manager dealing with one (or many) employee's time off requests. Everyone gets sick, has family obligations, and - frankly - can benefit from time away from the job. In fact, Harvard Business Review found that to be truly engaged at work, our brains need to take a break from the everyday grind in order to gain fresh perspective and energy.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Modern Restaurant Management
FEBRUARY 16, 2022
The past few years have been critical for restaurants as owners and operators have had to quickly adapt and modernize alongside the changing climate and consumer demands. It has been a roller coaster for restaurant management as challenges like staffing shortages and mask mandates have made it difficult to keep business alive and thriving. While there’s no crystal clear direction for the industry in 2022, there are restaurant design trends that could help shape the food and beverage scene
Goliath Consulting
FEBRUARY 16, 2022
History of Automats. Food lockers, also known as Automats, were created in the late 19 th century in Berlin but didn’t grow in its popularity until the 20 th century for restaurants and fast food. 1 Even so, the popularity since then has died down, but it’s slowly making a comeback. In the early 20 th century, Automats were vending-machine style restaurants and a waiter-less service.
Modern Restaurant Management
FEBRUARY 16, 2022
You can't scroll news sites without seeing more articles about inflation, but was does it mean for restaurants? Modern Restaurant Management (MRM) magazine quizzed expert Kathryn Petralia, co-founder of Kabbage, an American Express Company, for her analysis on what restaurants owners need to understand about inflation. Just how does inflation affect restaurants?
EATER
FEBRUARY 16, 2022
Netflix. A good celebrity raw chef is hard to find in this upcoming docu-series from Netflix In the early 2000s, Sarma Melngailis had everything. She was the hot blonde chef of celebrity-packed restaurant Pure Food & Wine, the face of the kind of dietary movement — vegan food with nothing cooked above 120 degrees Fahrenheit — that was quickly gaining ground in New York City.
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.
The Salt
FEBRUARY 16, 2022
After Curtis Kimball's wife told him he was getting weird, he put up flyers saying he needed friends and was making pancakes. Roughly 100 people showed up, and about 300 showed up for the next party.
EATER
FEBRUARY 16, 2022
Inside Casa Vega, Sherman Oaks, CA | Wonho Frank Lee. America’s Classics Awards honor older, “timeless” restaurants — and kick off the James Beard Awards season It’s officially James Beard Award season: Today, the Foundation announced the first winners of 2022. As in years past, six long-tenured restaurants have been named “America’s Classics.” Per the Foundation, the award “is given to locally owned restaurants that have timeless appeal and are beloved regionally for quality food that reflects
The Salt
FEBRUARY 16, 2022
A chef famous in Ukraine for championing the nation's cuisine sees his cooking as part of the anti-Russian resistance.
EATER
FEBRUARY 16, 2022
YesChef. Parsley, mint, turmeric, and plenty of caramelized onion create a dish that’s fit to be the centerpiece of any dinner table. Growing up, chef Deb Mikhail dreaded eating her mother’s khoresh karafs. The Iranian braised celery dish was a staple of her family’s vegetarian Shabbat dinners, but she hated it. “It was just like…a celery stew,” she says.
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.
Planet Grape
FEBRUARY 16, 2022
The post nv Cote Mas M 1531 Cremant De Limoux Brut appeared first on planet grape® wine review.
EATER
FEBRUARY 16, 2022
Hoang uses Asian spices, sauces, and cooking techniques at Blood Bros BBQ in Houston At Blood Bros BBQ in the Bellaire neighborhood of Houston, TX, Vietnam-born pitmaster Quy Hoang is bringing Asian spices, sauces, and cooking techniques to classic Texas barbecue. “I like to look at us as using traditional cuts of meat, traditional cooking methods, but just with flavors that we grew up eating,” he says.
Planet Grape
FEBRUARY 16, 2022
The post nv Pere Ventura Tresor Cava Brut Rose appeared first on planet grape® wine review.
EATER
FEBRUARY 16, 2022
Illustration by Agostina Ele. [link].
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
Planet Grape
FEBRUARY 16, 2022
The post 2020 Cavit Prosecco Rose Extra Dry appeared first on planet grape® wine review.
Planet Grape
FEBRUARY 16, 2022
The post nv Valdo Marca Oro Prosecco Brut appeared first on planet grape® wine review.
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