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As we all look forward to what we will do when all the limits are lifted and we can dig Continue Reading. Cook Book Nook MORE
Let’s face it, it is more important now than ever to have a clean safe restaurant for your customers. Since the coronavirus, our customers need reassurance that it is safe to eat and dine in our restaurants. Restaurant Management MORE
The Fast Casual Nation podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. MORE
What’s more important to do in a restaurant, clean, sanitize or disinfect? Well, you will not be surprised to find out that it is equally important to do all three. These are words that we have been hearing a lot about recently, especially during the pandemic. MORE
When Matt Swank purchased Lena’s Pizza in Fredonia, New York, his first challenge was dealing with the brand’s legacy, while wanting to put his own mark on the business. MORE
Though the esplanades, parks, and even fairgrounds may be closed, diehard fans of great American pastimes can get their fill Continue Reading. Cook Book Nook MORE
One of the best ways to retain your customers and delight them is to consistently go above and beyond customer expectations. Restaurants rely on brand loyalty and customer delight to stay ahead of their competitors. MORE
Mayor Muriel Bowser references “public health and safety” while extending emergency measures [link MORE
Food security, put simply, is the state of having reliable access to enough affordable, nutritious food. While the UK benefits from a successful agricultural industry, many domestic and international factors affect food production and prices for consumers. MORE
My virtual plane recently flew me to the picturesque wine-growing region of the Russian River Valley in Sonoma County, CA. MORE
The measure keeps restaurants at 25 percent occupancy, but hospitality workers will be vaccinated sooner than expected [link MORE
Author’s Note: This is an excerpt from my new book title Your Restaurant Culture Sucks! Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant. MORE
John O. Morisano and Mashama Bailey | Chia Chong/The Grey. A recipe from their new book “Black, White, and The Grey” Since Savannah, Georgia restaurant the Grey opened in 2014, it has garnered fame and accolades for chef Mashama Bailey’s interpretations of Southern cuisine. MORE
Raise your hand (onehand if you are in the car, please) if you have children who are a bit fussy Continue Reading. Cook Book Nook MORE
Our industry recently lost a giant of the professional kitchen. Chef Phil Learned stood tall in the kitchen of The Balsams Grand Resort in Dixville Notch, NH. MORE
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with BentoBox Co-Founder and CEO Krystle Mobayeni about the necessity for restaurants to have a mobile-first approach to website design and how the pandemic has made the need for technology even more critical. MORE
If your restaurant has a website, you’re halfway to creating a blog. Blogging is an effective way to reach hungry consumers in your area and build an audience. By publishing helpful and relevant content, your restaurant can increase its local influence and reach new customers and regulars alike. MORE
The COVID-19 pandemic of 2020 has had a profound impact on the hospitality and restaurant industries, accelerating many of the restaurant technology trends in 2021 that were already evident. The post The 5 Top Restaurant Technology Trends in 2021 appeared first on Restaurant Technology Guys. MORE
There’s no disputing that the past year has been extremely hard on the restaurant industry overall. MORE
As Oscar Wilde once opined, “After a good dinner one can forgive anybody.” Such is the premise behind former Ohio Continue Reading. Cook Book Nook MORE
A closed outdoor dining area in San Francisco | Patricia Chang. From the Editor: Everything you missed in food news last week This post originally appeared on January 9, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. MORE
Every year, we learn more and more how crucial it is to make use of environmentally responsible practices in just about every facet of life. This is especially true when it comes to developing, maintaining, and operating new and existing buildings. MORE
The post PLANET GRAPE WINE REVIEW ALENTEJO PORTUGAL appeared first on planet grape® wine review. Blog Old World Portugal Reds Still Wines alentejo Certified Sustainable DOC port grapes MORE
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Alex Canter, the chief executive officer of Ordermark , to explore the rise of virtual restaurant concepts in the industry. MORE
Illustration by D’Ara Nazaryan. MORE
American women with children are also three times as likely to have lost work In December 2020, according to the Bureau of Labor Statistics , there was a net loss of 140,000 jobs in the U.S. MORE
The post Smart Ops: The Future of Restaurant Operations appeared first on Restaurant365. Videos MORE
The whimsical videos of Berkeley’s Ippuku are the best thing going on Bay Area food Instagram [link MORE
FreshCheq
JANUARY 12, 2021
What’s more important to do in a restaurant, clean, sanitize or disinfect? Well, you will not be surprised to find out that it is equally important to do all three. These are words that we have been hearing a lot about recently, especially during the pandemic.
Culinary Cues
JANUARY 12, 2021
Our industry recently lost a giant of the professional kitchen. Chef Phil Learned stood tall in the kitchen of The Balsams Grand Resort in Dixville Notch, NH.
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Embrace the Suck
JANUARY 12, 2021
Author’s Note: This is an excerpt from my new book title Your Restaurant Culture Sucks! Coming out in late February 2021. You’ve heard it said to you by every consultant out there.You need to work ON your restaurant and not IN your restaurant.
Modern Restaurant Management
JANUARY 12, 2021
There’s no disputing that the past year has been extremely hard on the restaurant industry overall.
Advertisement
Can you believe we are in 2021? 2020 was a challenging year for restaurant professionals. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our site, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our site has affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.
EATER
JANUARY 12, 2021
Illustration by D’Ara Nazaryan.
Modern Restaurant Management
JANUARY 12, 2021
When Matt Swank purchased Lena’s Pizza in Fredonia, New York, his first challenge was dealing with the brand’s legacy, while wanting to put his own mark on the business.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
JANUARY 12, 2021
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with BentoBox Co-Founder and CEO Krystle Mobayeni about the necessity for restaurants to have a mobile-first approach to website design and how the pandemic has made the need for technology even more critical.
FreshCheq
JANUARY 12, 2021
Let’s face it, it is more important now than ever to have a clean safe restaurant for your customers. Since the coronavirus, our customers need reassurance that it is safe to eat and dine in our restaurants. Restaurant Management
Modern Restaurant Management
JANUARY 12, 2021
Food security, put simply, is the state of having reliable access to enough affordable, nutritious food. While the UK benefits from a successful agricultural industry, many domestic and international factors affect food production and prices for consumers.
Restaurant365
JANUARY 12, 2021
The post Smart Ops: The Future of Restaurant Operations appeared first on Restaurant365. Videos
Speaker: Patrick Cottrell and Joe English
The restaurant industry has changed so dramatically in the pandemic era that it's time to redesign your business strategy. This requires us to take a look at our menus, inventory, staff, and even our seating strategy. Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, and fit your restaurant to thrive in face of pandemic restrictions.
App Institute
JANUARY 12, 2021
One of the best ways to retain your customers and delight them is to consistently go above and beyond customer expectations. Restaurants rely on brand loyalty and customer delight to stay ahead of their competitors.
2ndKitchen
JANUARY 12, 2021
Every year, we learn more and more how crucial it is to make use of environmentally responsible practices in just about every facet of life. This is especially true when it comes to developing, maintaining, and operating new and existing buildings.
Sante
JANUARY 12, 2021
A Cuban-Jewish Floridian gives it ALL for his Boston-area customers. Chef Chat
The Wine Knitter
JANUARY 12, 2021
My virtual plane recently flew me to the picturesque wine-growing region of the Russian River Valley in Sonoma County, CA.
Advertisement
Can you believe we are in 2021? 2020 has been a challenging year for restaurant professionals. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our webinars, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our webinars have affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.
EATER
JANUARY 12, 2021
A closed outdoor dining area in San Francisco | Patricia Chang. From the Editor: Everything you missed in food news last week This post originally appeared on January 9, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week.
Foodable
JANUARY 12, 2021
In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Alex Canter, the chief executive officer of Ordermark , to explore the rise of virtual restaurant concepts in the industry.
Sante
JANUARY 12, 2021
It is a new year; the Coronavirus vaccine is being distributed, and in a few days, a new American President Continue Reading. January 2021 Publisher's Plate featured
Foodable
JANUARY 12, 2021
The Fast Casual Nation podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry.
Sante
JANUARY 12, 2021
Floral aromas do not overpower the slight spiciness. The subtle oak imparts a smokiness that is balanced well with toasted Continue Reading. Gold Star Reviews whiskey
Restaurant Technology Guys
JANUARY 12, 2021
The COVID-19 pandemic of 2020 has had a profound impact on the hospitality and restaurant industries, accelerating many of the restaurant technology trends in 2021 that were already evident. The post The 5 Top Restaurant Technology Trends in 2021 appeared first on Restaurant Technology Guys.
Sante
JANUARY 12, 2021
Raise your hand (onehand if you are in the car, please) if you have children who are a bit fussy Continue Reading. Cook Book Nook
EATER
JANUARY 12, 2021
Jason Wambsgans/Chicago Tribune/Tribune News Service via Getty Images.
Sante
JANUARY 12, 2021
While I am always amazed at the new food ideas I get to explore and share, I must admit that Continue Reading. Cook Book Nook
EATER
JANUARY 12, 2021
American women with children are also three times as likely to have lost work In December 2020, according to the Bureau of Labor Statistics , there was a net loss of 140,000 jobs in the U.S.
Sante
JANUARY 12, 2021
As Oscar Wilde once opined, “After a good dinner one can forgive anybody.” Such is the premise behind former Ohio Continue Reading. Cook Book Nook
EATER
JANUARY 12, 2021
Photo: Tero Vesalainen /Shutterstock.
Sante
JANUARY 12, 2021
Though the esplanades, parks, and even fairgrounds may be closed, diehard fans of great American pastimes can get their fill Continue Reading. Cook Book Nook
EATER
JANUARY 12, 2021
The measure keeps restaurants at 25 percent occupancy, but hospitality workers will be vaccinated sooner than expected [link
Sante
JANUARY 12, 2021
As we all look forward to what we will do when all the limits are lifted and we can dig Continue Reading. Cook Book Nook
EATER
JANUARY 12, 2021
The whimsical videos of Berkeley’s Ippuku are the best thing going on Bay Area food Instagram [link
Planet Grape
JANUARY 12, 2021
The post PLANET GRAPE WINE REVIEW ALENTEJO PORTUGAL appeared first on planet grape® wine review. Blog Old World Portugal Reds Still Wines alentejo Certified Sustainable DOC port grapes
The Salt
JANUARY 12, 2021
The eatery's owner and his friends attached a weather balloon, GPS and GoPro camera and sent the snack flying. It didn't quite make it into orbit — it crash landed in France
EATER
JANUARY 12, 2021
Mayor Muriel Bowser references “public health and safety” while extending emergency measures [link
EATER
JANUARY 12, 2021
John O. Morisano and Mashama Bailey | Chia Chong/The Grey. A recipe from their new book “Black, White, and The Grey” Since Savannah, Georgia restaurant the Grey opened in 2014, it has garnered fame and accolades for chef Mashama Bailey’s interpretations of Southern cuisine.
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