Fri.Sep 30, 2022

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Leverage Technology that Streamlines Your Back-Office Work

Modern Restaurant Management

You became a manager to build an effective team and connect with your guests. You envisioned leading your staff as they created amazing experiences for everyone that steps foot into your restaurant. But you didn't sign up for all the time-consuming back-office work. Behind the scenes, managers spend countless hours dealing with tip distributions, creating weekly schedules in spreadsheets, and doing the dreaded payroll twice a month.

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How to Manage a Bar Inventory: Your Complete Guide

Sculpture Hospitality

Managing a bar can be a lot of work. The good news is, you can keep your bar well stocked, organized and profitable by implementing the right inventory management processes.

Inventory 126
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The Plant-Based Alternatives Market: A Guide for Restaurant Chains and Investors?

Aaron Allen & Associates

Plant-based foods and alternative proteins have seen incredible growth over the last few years. In the U.S., the plant-based food market has been growing at a 16% CAGR (2018–2021) — more than twice the growth of foodservice (6% CAGR) and more than four times the growth of coffee (3% CAGR). With many consumers looking for healthier alternatives and to replace meat in their diets (a recent report indicates that 40% of consumers are purchasing dairy alternatives or plant-based proteins, and plant-b

Marketing 105
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ARE CONVENIENCE STORES THE NEW QSR?

Transact

As convenience stores ramp up their fresh food programs, the foodservice industry asks a new question: Are c-stores the new quick-service restaurant? Originally known for “cokes and smokes,” some of the biggest names in convenience have integrated delis, grab ‘n go food and even full kitchens in locations across the U.S., and it’s no surprise why.

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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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A Glorious Browned Butter Skillet Fig Cake Recipe to Welcome Early Fall

EATER

Dina Ávila/Eater. The deep, nutty flavor of browned butter makes a perfect companion for the fresh figs that are still in season Growing up, the only time I ate figs was when my father brought home a package of Fig Newtons, his favorite grocery store cookies. Occasionally, he would come home, look at me wordlessly and crinkle the plastic wrap that encased our beloved treat, and I would follow him to the kitchen counter where we would sit, eating row after row of the fig-filled cookies.

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5 Ways Technology Helps To Structurally Reduce Operational Costs in Restaurants 

Apicbase

Margins in the restaurant sector are wafer-thin. That is no news, but a problem that has existed for years. What ís new, however, is that affordable new technologies are increasingly tipping the scales towards greater profitability. Restaurateurs that want to strengthen their bottom line must be able to keep costs under control. The trouble is that when you say cost cutting, you think quality loss (or, at the very least endless negotiations with suppliers).

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The Caterer, Big Hospitality, Propel, MCA and Langton feature Bizimply

Bizimply

Leading Hospitality magazines feature Bizimply's latest report. Read on to read outcomes and get your free copy of the report. The post The Caterer, Big Hospitality, Propel, MCA and Langton feature Bizimply appeared first on Bizimply.

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Zironda 80% Corvina, 20% Rondinella Wins The Silver Award

Sante

Congratulations! Zironda 80% Corvina, 20% Rondinella won the Silver award for the Red Wine category in the 2022 Santé Magazine Wine & Spirits competition. Continue Reading.

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The Great Food Instagram Vibe Shift

EATER

The food blogger aesthetic has given way to something more realistic and DIY: Laissez-faire Instagram food is here For a long time, food looked one way on Instagram. It was the look of crisp, pristinely lit plates seen from above, with sprigs of herbs strewn to appear haphazard, despite the tedious work of styling tweezers; stacks of pancakes and cookies shot at exactly the correct angle to show a blur of eggs, old-timey glass bottles of milk, and an “accidental” dusting of flour in the backgrou

Food 145
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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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Chef Tiffany Derry Rates the Over-the-Top Food at the Texas State Fair

EATER

Kathy Tran. [link].

Food 98
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It’s No Longer Cool to Hate the Vodka Martini

EATER

[link].

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