7 Shifts
APRIL 30, 2021
Employee theft is an unfortunate reality. Food, alcohol, and cash are common victims of theft—but business owners have to look beyond physical goods. Employee theft can be more hidden or even unintentional—with time theft. This occurs when employees are paid for the time they weren't scheduled or didn't actually work, and can come in a variety of forms.
Modern Restaurant Management
APRIL 30, 2021
As indoor dining slowly begins to become a mainstream activity once again, it is worth reassessing the evolving customer preferences around foodservice restrooms. Now more than ever, poorly maintained restrooms can repel customers. In fact, a recent survey showed that 60 percent of Americans would leave a business immediately and be unlikely to return after encountering a dirty restroom.
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Cheetah
APRIL 30, 2021
Reading Time: 4 minutes. In case you haven’t noticed, the food truck market is on the rise , which means you need to up your game. One way to get an edge is to work with a commissary kitchen. The right commissary kitchen can mean the key to a successful food truck business – considering it offers all the benefits of having your own kitchen, without a lot of the associated overhead, paperwork, and hassle.
Modern Restaurant Management
APRIL 30, 2021
Interest in the ghost kitchen model has ignited during the pandemic and in this episode of The Main Course host Barbara Castiglia learns about Nimbus, a hybrid between a traditional commissary kitchen and a ghost kitchen in a conversation with founders Camilla Opperman and Samantha Slager. Opperman explained the business. “We offer premium commercial kitchens for lease.
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.
Sculpture Hospitality
APRIL 30, 2021
According to Restaurant Hospitality , about 63 million tons of food is wasted every year in the US alone. In the restaurant industry, food waste amounts to a staggering cost of $25 billion each year.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Sante
APRIL 30, 2021
Whoever coined the old adage “A Mother’s Work is Never Done” probably had no idea how much tougher it was Continue Reading.
Food Business
APRIL 30, 2021
We all have interesting and funny stories about how we got into this industry. Craig tells his origin stories, and it might cause you to nod in agreement! You'll learn about The Lunchbox Lady and then (because he's just chillaxing with that) he added on a season popup called Bmore Big Softy, which is soft-shell crab sandwiches. If you are at all interested in getting into the popup game, this is the episode for you!
OpenTable
APRIL 30, 2021
In today’s restaurant industry we’re seeing changes to tipping customs, which reflects shifting cultural attitudes… The post Legal truths about tipping appeared first on Open for Business.
Planet Grape
APRIL 30, 2021
The post 2020 De Wetshof Estate Chardonnay Limestone Hill Robertson Western Cape appeared first on planet grape® wine review.
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.
Modern Restaurant Management
APRIL 30, 2021
The pandemic has ravaged many businesses in the country and few industries were hit as hard as the restaurant industry. Thousands upon thousands of restaurants were forced to close for safety reasons, some permanently. Now more than ever, restaurant owners need to improve the way dining places are run to survive these uncertain times. Consumers and customers have changed their behavior due to the events of the previous year.
Planet Grape
APRIL 30, 2021
The post 2020 Bonny Doon Vineyard Picpoul Beeswax Vineyard Arroyo Seco appeared first on planet grape® wine review.
OpenTable
APRIL 30, 2021
At Founding Farmers—the farmer-owned concept with locations in Washington D.C., Montgomery County, MD, and Tysons,… The post 6 steps to a successful brunch service appeared first on Open for Business.
Planet Grape
APRIL 30, 2021
The post 2020 Bonny Doon Vineyard Vin Gris de Cigare Central Coast appeared first on planet grape® wine review.
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.
EATER
APRIL 30, 2021
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Planet Grape
APRIL 30, 2021
The post 2019 Bonny Doon Vineyard Le Cigare Volant Central Coast appeared first on planet grape® wine review.
EATER
APRIL 30, 2021
Shutterstock. [link].
Planet Grape
APRIL 30, 2021
The post 2020 Bonny Doon Vineyard Le Cigare Blanc Central Coast appeared first on planet grape® wine review.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
Planet Grape
APRIL 30, 2021
The post 2019 Bonterra Merlot California appeared first on planet grape® wine review.
Modern Restaurant Management
APRIL 30, 2021
Pooja S. Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Legislation. California Passes COVID-19 Supplemental Sick Leave : On March 19, 2021, California Governor Gavin Newsom signed Senate Bill 95 providing a new form of COVID-19 related paid sick leave for many California workers.
Planet Grape
APRIL 30, 2021
The post 2017 Elderton Shiraz Barossa appeared first on planet grape® wine review.
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.
Restaurant365
APRIL 30, 2021
The post Calculator: Recipe Cost Calculator appeared first on Restaurant365.
EATER
APRIL 30, 2021
Jeff Zalaznick, Rich Torrisi, and Mario Carbone at ZZ’s Sushi Bar | Seth Browarnik/WorldRedEye.com. The pandemic didn’t stop the New York City-based restaurant group from opening new locations of Carbone, Sadelle’s, Parm, and more For restaurants, 2021 has brought some degree of hope. As workers — and diners — get vaccinated, restaurant dining rooms are beginning to more closely resemble pre-pandemic scenes.
Restaurant365
APRIL 30, 2021
A key component of running a successful, profitable restaurant business is controlling your food costs. When it comes to writing a restaurant menu, you can’t determine your menu prices by “gut feeling.” You need numbers and data to fuel your decisions. This is where recipe costing comes in. An accurate recipe cost informs nearly every element of your food costs, and it can also help you optimize your profit margin on all menu items.
Sante
APRIL 30, 2021
Delia Viader has a Ph.d from the Sorbonne, a business degree from M.I.T. and studied enology at UC Davis. The single mother of four created Viader Vineyards & Winery in Napa to produce small lot Bordeaux blend wines.
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.
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