Wed.Aug 26, 2020

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Today’s Specials Include … Healthy Air

Modern Restaurant Management

Closings and partial re-openings due to COVID-19 have made for difficult times for restaurants, and many businesses have remained closed or are severely impacted even if still open. One major issue is that consumer confidence has been shaken, as patrons wonder if it’s safe to dine indoors, even with social distancing and PPE. In fact, a recent survey from Azurite Consulting found 44 percent of at-risk customers would not go to a restaurant until there is a vaccine, 85 percent wanted to see

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Outdoor Dining is a way of life and a way forward for Food & Beverage

Future Food

Outdoor Dining is a way of life & a way forward for Food & Beverage. People love eating and drinking outside. Such is the deep, almost primal, desire for outside hospitality that every time a sandwich/milk bar puts out a couple of tables and chairs on the footpath right next to the parked cars, they are always being used. Fremantle Pathway, Perth Image via the Guardian.

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Trending Sources

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How to Use Auto Repair Email Marketing to Increase Your Shop’s Profits

Indoor Media

If you can increase your Average Repair Order (ARO) you can improve your profits. Auto repair email marketing is a great tool to help you do that. Capitalize on customers that already frequent your shop rather than trying to attract new customers that may come in for a cheap oil change but never return. One of the most critical indicators of a successful auto shop is the ARO.

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Refine Your Restaurant Chart of Accounts with These Expert Insights

Xtra Chef

It should come as no surprise when we say that bookkeeping is important for any business. But in the restaurant industry, where invoices can get lost or damaged and vendor credits jotted in paper margins are the norm, balancing the books is a bit more complicated than a regular retail business—to say the least! People like Brian Stubbs recognize that there’s a great need for accountants and bookkeepers to provide a targeted service to the hospitality industry that understands exactly the financi

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Planning Your Restaurants Path to Profitability

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.

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New Orleans, Beaumont, Galveston, and Lafayette Restaurants Brace for Hurricane Laura

Restaurant Engine

Hurricane Laura is a Category 4 hurricane that will likely be the worst hurricane to hit Beaumont, Lafayette, and other Northwest gulf coast cities in over a century. Coastal restaurants from Texas to Mississippi are closed. “Streets are already underwater in Beaumont,” tweeted one resident with a photo of a local restaurant at 3pm ET. Mamacitas Mexican Restaurant is following official advice and is closed.

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How To Handle Sudden Restaurant Growth

Restaurant Engine

You’re right where you want your restaurant to be. It’s everything you’ve ever wanted: a dining room full of diners, no empty tables, and rapid revenue growth. Yet, interestingly, swift growth can be difficult to manage. As your restaurant grows, you’ll find you need to change some policies and procedures. You inevitably need to hire more staff, and you’ll need to concentrate on training.

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Onboard Employees Faster With This New Feature

Bizimply

Being more efficient in times of change defines not only how you do business but also, how you and your team perform. Automating the small parts of your job will free up unnecessary time spent in the back office. This week saw the release of the Invite Button, enabling managers to onboard new people with […]. The post Onboard Employees Faster With This New Feature appeared first on Bizimply.

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Developing and Promoting Online Events – my podcast interview with facilitation legend Leanne Hughes

Ken Burgin

I’ve known Leanne Hughes for almost a year, and her great work as a workshop designer and presenter has been a constant source of inspiration – from her First Time Facilitator Podcast , her Facebook Group and several in-depth workshops. It was an honour to have a conversation with her for the podcast, and talk about how I’ve built my workshop experience and developed digital presentations.

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3 Tips For Amazing Smartphone Food Photography Every Time

Web Diner

Here you are with a question: “How do I improve my Smartphone Food Photography?” We have a few answers, some including motor oil, shaving cream, and cardboard…. Putting dish soap in beer, motor oil and cardboard on pancakes, or shaving cream on a pie does not sound appetizing, but it works. Visually, that is. These are not great ideas if you intend to serve the food – what an understatement!

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Recruit and Retain New Blue-Collar Talent

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.

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Why Influencers Are Faking Brand Deals And What To Do About It

Lady Boss Blogger

Some influencers are faking sponsorships and brand deals in hopes of gaining superiority, a large following base, and real brand deals. Being an influencer means that you receive products or services for free in exchange for promotion or endorsement of the brand. Influencers are faking brand deals because they want real brands to reach out […].

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No Black Winners and Rampant Allegations Led to the Cancellation of the James Beard Awards

EATER

Photo: Getty/Victor Spinelli/WireImage. The allegations range from bullying to sexual harassment, leading the foundation to reassess what constitutes award-worthy chef behavior, per the New York Times The James Beard Awards, the most prestigious accolades in the American restaurant industry, were effectively canceled on August 20, with the foundation citing the devastating impact of COVID-19, as well as “sustained upheaval” within the restaurant community.

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13: Local Food Series: Pam Miller, Local Goatcheese maker

Food Business

Local Food Supply series starts with Pam Miller of Charlottetown Farm. Her craft is goat cheese, and goatcheese confections. Since opening her business she his well-known on the menus of many independent restaurants. With the pandemic, local farmers markets are where she focuses her attention. She still sells to restaurants, listen to find out her perspective.

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The Future of Delivery with Portillo’s

Foodable

Listen to "35. The Future of Delivery" on Spreaker. On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with John Isbell, the director of learning and development for Portillo’s , to discuss self-delivery and menu innovation amidst the coronavirus crisis. Based in Chicago, fast casual chain Portillo’s is best known for its Chicago-style hot dogs, Italian beef, burgers, salads, and chocolate cake.

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Recruit and Retain New Blue-Collar Talent

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.

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Texas Bars Are Still in Crisis

EATER

The state’s ham-fisted handling of bar shutdowns has put some of Dallas’s best watering holes in serious jeopardy [link].

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KITCHENAID DOCUMENTARY “A WOMAN’S PLACE” EMPOWERS WOMEN IN THE CULINARY INDUSTRY, NOW STREAMING ON HULU

Sante

Academy Award-winning Director Rayka Zehtabchi, Ventureland, Vox Creative and Digitas Launch KitchenAid Initiative to Combat Gender Inequality as Industry Recovers. KitchenAid brand presents "A Woman's Place," a documentary short, now streaming on Hulu. The film raises awareness of the harsh inequalities women in the culinary profession face and is an initiative to empower and elevate them to the top of the industry.

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The Revolt Inside of the Jean-Georges Empire

EATER

Within Jean-Georges Vongerichten’s sprawling fine-dining machine, the pandemic has amplified lingering frustrations [link].

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Amid Pandemic Concerns, KFC Suspends 'Finger Lickin' Good' Slogan

The Salt

The CDC says to avoid touching your face — that seems to include licking your fingers. Facing complaints, KFC dropped the slogan for now. Packaging blurs the words finger and lickin'.

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Top 5 Ways to Optimize Your Loyalty Strategy

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

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How Bar Managers Can Better Manage Pour Cost

Focus POS

As the country begins to re-open, consumers are flocking to bars to combat the heat and enjoy a drink with their loved ones. Many bars are only able to operate with patio seating, and some may have limited indoor capacity. . Operating under these circumstances presents many challenges for bar owners. It’s more crucial now than ever to manage pour costs effectively. .

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Ice Cream Expert Natasha Case Wants You to Save Your Pints to Make Tiramisu

EATER

The Coolhaus founder switches up the Italian dessert with ice cream and Biscoff cookies The rise of beloved ice cream company Coolhaus is not unlike its fellow artisanal ice cream brands — one where local support and fervor in Los Angeles was so high that operations expanded from a single truck to a brick-and-mortar scoop shop, trucks in other cities like New York and Dallas, and eventually a strong retail presence, from supermarket chains like Publix to the chest freezer at your nearest bodega.

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#10 Can of Canned Tomatoes: 7 Creative Ways to Use One

Cheetah

Reading Time: 4 minutes. A #10 can is a pantry staple in every restaurant and large family. It holds more than 100 ounces of anything from artichokes to zucchini and every fruit, vegetable, sauce, and condiment in between. Canned tomatoes happen to be the most commonly purchased #10 cans by the most popular cuisines in the world from Indian to Pizza to Mexican.

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