New Revenue Streams for Restaurants
Sante
APRIL 18, 2022
A comprehensive guide.
Culinary Cues
APRIL 18, 2022
I have never physically owned a restaurant, but I have always approached the position of chef as if I did. Like many chefs that I have known over the years, I was always “all in” when it came to my actual responsibilities and those that I perceived where there. Those who physically own a restaurant are the ones who write the checks; they are constantly faced with all the decisions that go along with that responsibility, oftentimes tough decisions, and oftentimes decisions that require some level
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Modern Restaurant Management
APRIL 18, 2022
As restaurants continue to deal with the staffing shortages affecting the entire industry, they inevitably look for ways to improve the employee experience. Measures such as better pay, attractive benefits, and flexible scheduling may attract more workers, but they aren’t quite solving the overall labor challenge. Restaurants that can’t find the workers they need must figure out how to make the most of the staff they already have.
Perfect Daily Grind
APRIL 18, 2022
For every cup of coffee you brew, roughly 98% is water. But water is rarely just water. Depending on your geographical location, it contains varying levels of a range of minerals and organic compounds. These minerals and organic compounds – mainly calcium, magnesium, and carbonates – all have different effects on how coffee extracts and what it tastes like.
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.
Modern Restaurant Management
APRIL 18, 2022
In the restaurant industry, spring means the beginning of outdoor dining. The outdoor dining season is much anticipated not only because it is enjoyable for diners, but it also benefits restaurant owners and employees by vastly expanding the amount of dining space available to customers. In addition, an outdoor space can completely change the feel of a restaurant for the better.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
EATER
APRIL 18, 2022
The secrets to building the perfect sandwich, from the bread to the textures to the acid As a society we have a tendency to undervalue sandwiches. Pile all the ingredients for a bahn mi — multiple meats, pate, pickled vegetables, herbs and sauce — on a plate and it would be considered a fine entree. Layer it between two slices of bread and it becomes a lunch that’s supposed to be cheap and quick.
Lavu
APRIL 18, 2022
One of the biggest struggles facing restaurateurs right now is running a short-staffed restaurant. Many restaurants don’t have enough people to serve customers and quickly … 5 Easy Ways to Speed Up Service at a Short-Staffed Restaurant Read More ». The post 5 Easy Ways to Speed Up Service at a Short-Staffed Restaurant appeared first on iPad Point of Sale System for Restaurants, Bars & More.
EATER
APRIL 18, 2022
The debris left behind by the strike. | Photo by Alex Chan Tsz Yuk/SOPA Images/LightRocket via Getty Images. The José Andrés-founded nonprofit was operating out of Kharkiv restaurant Yaposhka, which was destroyed in the strike World Central Kitchen, the non-profit founded by chef José Andrés which works to bring food to parts of the world facing crisis, has been working in Ukraine and in neighboring countries, serving hot food both to people fleeing the country and those within its borders.
ChowNow
APRIL 18, 2022
One of the easiest ways to raise awareness of your online ordering with your current customers is using in-store marketing materials, like promo cards and targeted signage. Data shows that diners spend 30% more (and tip more!) when ordering online versus ordering in person or on the phone–so it’s well worth encouraging your regulars to embrace your restaurant’s digital side. .
Advertiser: Paycor
Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
Gourmet Marketing
APRIL 18, 2022
You can have the kindest staff, the best beds, and a world-class chef. But what good is an exceptional hotel if it is not filled with the cheerful sounds of your satisfied guests?
Embrace the Suck
APRIL 18, 2022
The restaurant world will never be the same after what we have been through over the past few years. Things have changed rapidly for restaurants around the globe and many look to the USA for trends and insight into which direction the industry is headed. I can tell you from working with over 2200 independent restaurants over the last 12 years that in any market regardless of current economic conditions…a lot of restaurants struggle (20%), and some just survive (60%).
EATER
APRIL 18, 2022
Stefanie Keenan/Getty Images for Jenni Kayne. An ode to “Martha Stewart Living,” which will end with the magazine’s May 2022 issue The Thanksgiving stuffing of my childhood never involved bread. Instead, my mom would render pancetta, cook aromatics in the gleaming fat, spike it with Madeira wine, and toss those richly flavored ingredients with almonds, green grapes, and dark slivers of wild rice.
The Salt
APRIL 18, 2022
The YouTube hit is the brainchild of stand up comic Nigel Ng, who's in the middle of a world tour. But can he stand out beyond his character?
Advertiser: Paycor
Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
EATER
APRIL 18, 2022
Wonho Frank Lee/Eater. I love Vegenaise and I don’t care what other food writers think about it A few years ago, I reported a couple of stories about Josh Tetrick, the founder of Hampton Creek. Now known as Just, the company had gotten journalists like me to write somewhat breathlessly about its plans to make egg-free mayonnaise. The way they (okay, we) spun it, the world had never seen such a thing, and would henceforth never be the same.
Cheetah
APRIL 18, 2022
Reading Time: 5 minutes. At Cheetah we love staying at the forefront of kitchen and cooking trends. The Bay Area is home to cutting edge cooks from around the world testing out and perfecting their craft. Hyunjoo Albrecht of Sinto Gourmet, a local producer of Kimchi, Gochujang and other Korean specialties, is one such food entrepreneur. A History of Sinto Kimchi.
EATER
APRIL 18, 2022
Without the bread, a sandwich is nothing but a charcuterie board; a lost pile of meat, cheese, toppings, and spreads Much like hot dogs and mustard, cereal and milk, pasta and Parmesan, a sandwich would be incomplete without its bread. A sandwich without slices of sourdough or buttery buns is merely a charcuterie board, and no disrespect to charcuterie boards, but can you eat a charcuterie board in one hand while walking down the street?
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
EATER
APRIL 18, 2022
Texas Governor Abbott campaigning for reelection. | Brandon Bell/Getty Images. The Texas governor’s pointless truck-inspection policy resulted in rotten food and delayed deliveries Because the current economic situation was not already precarious enough, Texas Gov. Greg Abbott decided to do his part to make the country’s rising food costs and supply chain shortages worse.
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