Modern Restaurant Management
FEBRUARY 22, 2022
In 2022, the restaurant business finds itself at something of a crossroads—or, to put it in a more 21st-century way, the industry has reached a pivot point. Restaurants were already getting more high-tech before the COVID-19 pandemic hit, but once it did, adoption of solutions including contactless ordering and payment methods became a matter of survival, in more ways than one.
Culinary Cues
FEBRUARY 22, 2022
It is so easy to fall into the trap of a stereotypical line cook. It seems, at times, written in stone that those who work in kitchens will be quick to point out other’s mistakes, easily angered, inflexible, excessive drinkers, lacking in balance, and outside of their job in the kitchen – somewhat irresponsible. We can deny it and point to examples of cooks who are always professional, kind, cool under pressure, and willing to listen, but face it – this is more the exception to
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Modern Restaurant Management
FEBRUARY 22, 2022
Q1 means another year of celebrating employees on a regular basis, and especially on their respective appreciation days. These acts of recognition go further than you may think. A recent survey of job holders – including front-of-house and back-of-house restaurant workers – showed that 55 percent were planning to switch jobs, citing “lack of recognition” as the number one reason for the change.
Sculpture Hospitality
FEBRUARY 22, 2022
Most restaurants have narrow profit margins, typically somewhere between 3 and 6 percent. There’s a range of factors that impact those margins, from restaurant inventory management , menu pricing and product waste.
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The Restaurant Times
FEBRUARY 22, 2022
Even though life is slowly returning to normal following the COVID-19 epidemic, many restaurants and foodservice enterprises still face many challenges. For those who have made it this far, the future appears bleak, as the government bailout package they expected didn’t come to pass. Trends come and go, and, indeed, they’re never here to stay.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Foodable
FEBRUARY 22, 2022
Listen to "196. Can Door Dash Hold Its Growth? - Panera Enters the Metaverse" on Spreaker. Could third party be seeing the end of the party as more and more consumers are stressed with financial considerations and economic impact from inflation, interest rates, and global conflict? Operators are slowing down as well in terms of new restaurant openings.
The Restaurant Times
FEBRUARY 22, 2022
Whether you’re in charge of a brewery or a nightclub, the obstacles of running a good bar extend far beyond keeping clients’ glasses filled. You must keep your store well-stocked, serve delicious drinks, organize events to attract new customers, and defend yourself from any potential liabilities. Bartenders can work a lot more efficiently if they have the correct bar layout proportions.
Foodable
FEBRUARY 22, 2022
Listen to "Growing Emerging Concepts | Season 6, Vol. 6: Savory" on Spreaker. In the latest episode of Hospitality Hangout , Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chats with Alonso Castañeda, vice president of brand development and strategy at Savory Restaurant Fund about finding emerging concepts and helping to develop the brand for fast growth.
The Restaurant Times
FEBRUARY 22, 2022
The United Arab Emirates is one of the fastest-growing economies in the Middle East. Investors across the world are looking for various ways to access its market. The restaurant business in the United Arab Emirates has experienced unprecedented expansion in recent years. Dubai is also a prominent participant in the restaurant revolution. The global stature of Dubai as a financial and tourism hub has been a major driver in its development.
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There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!
Black Box Intelligence
FEBRUARY 22, 2022
Restaurant Guest Satisfaction Snapshot™ – January, 2022. Top 5 Restaurant Brands. Financial metrics are “same-store” metrics & reported on a 2-year comparison unless otherwise noted. A restaurant sales downturn that began in December continued into January. The industry posted negative sales growth for the first month since February of 2021. Sales growth was –0.9% in January, a drop of 2.9 percentage points compared to the December growth rate.
The Restaurant Manifesto
FEBRUARY 22, 2022
A prominent restaurant critic provides a template on how not to behave when you leave disappointed. The post How Forgivable Is Bad Service During A Pandemic? appeared first on The Restaurant Manifesto.
The Salt
FEBRUARY 22, 2022
The rare palindrome date also coincides with National Margarita Day in the U.S. Wedding venues, airlines, hotels, and fast food chains are among those marking "Twosday" with limited-time deals.
EATER
FEBRUARY 22, 2022
Avocados at the grocery store. | Jeremy Hogan/Getty Images. But avocado prices are still expected to rise in the short-term Less than a week after the United States Department of Agriculture announced that it would halt avocado exports from Mexico following an anonymous threat directed at one of its inspectors in the country, the agency has officially rescinded that decision.
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Restaurant365
FEBRUARY 22, 2022
Are you using restaurant analytics? Your restaurant group generates valuable data every day in the normal course of operations. There’s sales and customer data, labor performance data, and even data telling you how much food you waste. But merely gathering the data offers little value. It’s what you do with the data to improve the way your business operates on a day-to-day basis and over the long term that makes it invaluable.
EATER
FEBRUARY 22, 2022
Coloring book placemats at Jon and Vinny’s in Los Angeles | Sacha Consentino/Jon and Vinny’s. Why should kids have all the fun? Last summer, I went on a date at Bernie’s, a popular, modern Brooklyn restaurant masquerading as an old-school red sauce joint — red lacquer booths and maraschino cherry-dolloped sundaes and all. Each white-paper-covered table is set with utensils, glasses — and a box set of Crayola crayons.
The Restaurant Times
FEBRUARY 22, 2022
Do yourself and your organization a favour and hire a consultant when you’re developing a new project, extending your distribution, or if your firm is in jeopardy! Hiring a food consultant to assist in building your business is always a sensible decision, whether it’s to carve out a niche in your local market or to expand your firm. Working with a food consultant might be expensive, but finding the perfect one is often worth it.
EATER
FEBRUARY 22, 2022
Waz Wu/EPDX. [link].
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
FEBRUARY 22, 2022
In the past few years, the publishing industry has embraced cookbooks and authors from the Arabic-speaking world. But the stories told and dishes served are often the same ones, repeated over and over again. To be from the Maghreb and Mashriq — or what is, to many Western minds, the regions of North Africa and the Middle East, respectively, where Arabic is widely spoken — is to have a mental list of which borders you can and cannot cross.
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