Mon.Jun 14, 2021

Restaurants Beat Labor Crisis with Daring New Wage Structure

Cheetah

Reading Time: 9 minutes. If you are reading this article, you probably know that restaurants are facing turmoil as the most severe labor crisis ever experienced is hitting the industry.

R365 Inventory Product Overview

Restaurant365

The post R365 Inventory Product Overview appeared first on Restaurant365. Videos

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Hard Insurance Market Presents New Challenge to Restaurants

Modern Restaurant Management

There’s a glimmer of light at the end of the pandemic tunnel for the U.S. restaurant industry as COVID-19 vaccination rates grow and new virus cases and related deaths continue to decline.

How to Increase Customer Spend at Your Restaurant

Indoor Media

Restaurants operate on infamously slim profit margins. It’s extremely difficult to get rich in the restaurant business; even for a simple dish like a sandwich, you have to pay for all the different ingredients and employee labor, the most crucial and expensive piece.

Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.

What Is a Well Drink?

Restaurant Clicks

While flashy, complicated cocktails tend to get lots of attention from customers, as a bar/restaurant owner, you never want to overlook the basic options. Well drinks aren’t made with top-shelf liquor. They don’t have clever names or loads of ingredients.

Plant Power opens in Sacramento, California

Robert Ancill Restaurant Consulting

Plant Power opens in Sacramento, California Can we just talk about the new Plant Power in Sacramento – just opened on R street, best Vegan fast food in US in my opinion. Design looks great too ) #plantpower #veganfood #tnidesign.

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More Trending

Modelo de negocio de cocina oculta decodificado: cómo ejecutar un negocio exitoso de cocina oculta

The Restaurant Times

Con la competencia creciente y la tecnología en constante crecimiento, el espacio de la comida ha sido volátil durante bastante tiempo.

2021 52

Can Celebs Win in Ghost Kitchens?

Foodable

The next evolution of the restaurant industry has arrived, over the past two decades, I have had a chance to work with some of the fastest-growing brands and companies in the emerging category of fast-casual.

BAR CONVENT BROOKLYN RETURNS THIS AUGUST

Sante

THE FIRST IN-PERSON BAR TRADE CONFERENCE IN 2021. First Press Vol. 25 No. 06 Another Round Another Rally Bar Convent Brooklyn Bar trade conference Hennessy

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The Brand Invasion of Ghost Kitchens

Foodable

The next evolution of the restaurant industry has arrived. Over the past two decades, I have had a chance to work with some of the fastest-growing brands and companies in the emerging category of fast-casual.

Changes in Consumer Habits: Looking Back Over the Last 12 Months of Retail

This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect, how habits are solidifying, and where to focus to drive the greatest impact.

4 Eye-Opening Benefits of Graphic Design for Restaurants

Web Diner

Despite the pandemic, many restaurants are starting to open their doors again. Now, more than ever, their marketing efforts might be the difference between them remaining in business or closing shop forever.

The Girl Scouts Have Unsold Cookies Left. 15 Million Boxes!

The Salt

The 109-year-old organization says the coronavirus — not thinner demand for Thin Mints — is the main culprit for the glut of leftover cookies. Image credit: Susan Montoya Bryan/AP

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12 Do’s and Don’ts for your Restaurant’s Online Menu

Restaurant Technology Guys

COVID-19 changed the restaurant industry forever, shifting business away from a traditional dine-in model towards the new normal of contactless dining. In many ways, your restaurant’s digital presence has become just as, if not more, important than your brick and mortar one.

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Culinary Terms Every Restaurant Worker Should Know

Restaurant Clicks

Imagine landing a job working for your favorite upscale restaurant. To prepare, you decide that you need to learn some culinary terms to avoid asking many questions. However, the extensive restaurant jargon can be overwhelming, and you may not need to know every possible culinary word.

Maximize Your Profit Margins

Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality

In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.

CATHERINE FALLIS JOINS SLOW WINE GUIDE 2022 AS CONTRIBUTING EDITOR

Planet Grape

We are contributing again this year for the 2022 guide, California and Oregon wineries that produce “good, clean and fair” wines per the Slow Food manifesto. certified #ccof #organic #biodynamic #demeter #california #oregon #slowfood #slowwine #planetfriendly.

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Top 12 Light & Dark Rums for Making Daiquiris

Restaurant Clicks

Very few things taste like Summer than the refreshing sip of a strawberry daiquiri.

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The 40 Most Anticipated Restaurant and Bar Openings in Las Vegas This Summer

EATER

Resorts World brings a massive roster of restaurants and bars when it opens on June 24. Don’t let that overshadow some of the bigger openings on and off the Strip.

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Bizimply back UNICEF in support of Vaccine Fund

Bizimply

Investment from members of the Vaccine Fund makes a life-saving difference to children across the world. Bizimply are honoured to contribute. The post Bizimply back UNICEF in support of Vaccine Fund appeared first on Bizimply. Uncategorized partnership

2021 52

What I Wish I Knew Before Buying A POS System

For multi-unit restaurant operators, poor technology decisions have disastrous, rippling consequences. Whether you have twenty locations or two hundred, the decision of which POS system to use can define your operation, team culture, growth potential, and profit margins — either by unlocking opportunity, or holding you back from it.

Acclaimed Seattle Chef Edouardo Jordan Accused of Sexual Misconduct by 15 Women

EATER

Suzi Pratt /Eater.

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Bizimply back UNICEF in support of Vaccine Fund

Bizimply

Investment from members of the Vaccine Fund makes a life-saving difference to children across the world. Bizimply are honoured to contribute. The post Bizimply back UNICEF in support of Vaccine Fund appeared first on Bizimply. Uncategorized partnership

2021 52

What It Means to Show Up for Racial Justice in Asian Restaurants

EATER

WStudio /Shutterstock. In a panel on June 22, restaurant owners get candid to discuss anti-racism in the restaurant industry Eater Talks: Showing Up for Racial Justice in Asian Restaurants. June 22 — 1 p.m. ET / 10 a.m.

Check Out our Collaboration With New York Magazine

EATER

A spread at Milu in Ne wYork | Gary He/Eater. From the Editor: Everything you missed in food news last week This post originally appeared on June 12, 2021 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week.

Restaurant Management Masterclass

Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant

Due first to necessary staffing cuts, extreme safety protocols, and now the need to rehire against outsized government stimulus, unemployment benefits and wage requirements, managing and staffing have become the most urgent conversation in restaurants today. This, adding on to the lynch-pin management style restaurants often have, has made restaurant cultures more vulnerable and volatile than ever. If your restaurant is suffering from cut staff, low morale, or ineffective training, you've come to the right place. Join Harlan Scott of Harlan Scott Hospitality, learn how to get back in control of your restaurant and your operation back on autopilot.

Welcome to Coffee Country

EATER

Redefining Coffee in the Pacific Northwest. In Ollantaytambo, Peru, Cafe Mayu keeps bags of Stumptown’s Hair Bender in its roasting facility. In Tokyo, home to multiple Portland-themed coffee shops, Paddlers Coffee in Shibuya even serves Portland-roasted beans.

Two Trump Cronies and a Texas Restaurant Are Behind the Lawsuit Preventing Minority-Owned Businesses From Receiving Restaurant Revitalization Fund Relief

EATER

The owners of the Lost Cajun in Keller say that the government’s plan to prioritize Restaurant Revitalization Fund applications from businesses owned by minorities, women, and veterans is discriminatory [link