EATER
APRIL 11, 2025
Diners gather at one of chef Kendall DaCostas supper clubs. | Daron English Communal dining is all the rage. What if youre seated next to someone who sucks? At a recent dinner, I faced the worst fate that can befall a diner: There was an annoying guy at the restaurant. He spoke too loudly about boring things, shared unsolicited expertise on subjects it was clear he knew little about, and wore an ugly jacket.
Modern Restaurant Management
APRIL 11, 2025
Despite economic concerns, diners consistently demonstrate a commitment to supporting restaurants, according to TouchBistro's 2025 American Diner Trends Report. “This enduring customer loyalty drives the restaurant industry forward, creating clear opportunities for restaurants to enhance the dining experience through strategic limited time offers, efficient delivery and exceptional in-person service," said Samir Zabaneh, CEO of TouchBistro.
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EATER
APRIL 11, 2025
Kat Thompson The worlds favorite lazy egg remains unbothered This egg shortage has been difficult for me as someone who puts a fried egg on every meal and bakes a lot. A meal of eggs, rice, and soy sauce carried me through times when I couldnt afford much else, but now that Ive seen prices in Los Angeles skyrocket to $14 for a dozen, they feel less like part of the struggle meal and more like a luxury.
ChowNow
APRIL 11, 2025
Tablets are everywhere in restaurants these days, and with good reason. Their sleek design and intuitive user interface make them a natural fit for a modern restaurants day-to-day operations. From managing reservations at the host stand or firing orders straight to the kitchen from table side, tablets are changing the way restaurants run. But heres the thing: just handing your employees a tablet and hoping for the best doesnt work.
Advertiser: Paycor
Before you can achieve success, you have to define it. Objectives and Key Results (OKRs) give you the framework to do just that. Paycor’s free guide includes a step-by-step process leaders can use to work toward – and achieve – their loftiest business goals.
Restaurant Business
APRIL 11, 2025
The Bottom Line: Chilis CEO Kevin Hochman transformed an old bar-and-grill chain by engaging with restaurant managers and addressing operational challenges.
ChowNow
APRIL 11, 2025
The last time you tried a new restaurant, what steps did you take before you walked through their doors? Did you scroll through the online reviews first? Check the star rating? Maybe skim a few photos? Your guests are doing the same thingEvery. Single. Day. Online reviews have become one of the most influential factors in how consumers choose where to eat, especially for independent restaurants.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
ChowNow
APRIL 11, 2025
If your restaurant uses delivery apps like Uber Eats, DoorDash, or Grubhub, you already know how overwhelming order volume can get when the rush hitsespecially when youre bouncing between tablets, updating menus in three places, and relying on staff to manually punch in each delivery order. That kind of setup isnt just inefficientit opens the door to expensive mistakes and slows down your team at the worst possible times.
Restaurant Business
APRIL 11, 2025
Five locations in the Chicago area will offer the limited-time pilot, starting April 15. Company officials say the test is a response to longtime demand.
PathSpot
APRIL 11, 2025
PathSpot has always been dedicated to food safety and health. We continue to push this agenda with implementing the option for dishwasher pucks into your company’s task list. Dishwasher pucks have many advantages such as proper sanitation, improved operational, efficiency, and overall satisfaction. 1. Ensures Proper Sanitization Temperature Monitoring: Dishwashers need to reach specific temperatures to effectively sanitize dishes.
Restaurant Business
APRIL 11, 2025
The companys software helps operators predict how much food and labor they will need. Its goal is to boost profits and reduce food waste.
Advertiser: Paycor
Before you can achieve success, you have to define it. Objectives and Key Results (OKRs) give you the framework to do just that. Paycor’s free guide includes a step-by-step process leaders can use to work toward – and achieve – their loftiest business goals.
Web Diner
APRIL 11, 2025
Your businesss website is more than just a digital storefront. It is the first impression potential customers have of your brand, and in todays fast-paced digital world, that first impression can make or break a sale. A modern, high-performing website builds trust, engages visitors, and turns clicks into customers. But if your website is outdated or ineffective, it may be driving customers away before they even consider doing business with you.
Restaurant Business
APRIL 11, 2025
A look back at the weeks restaurant industry news from Restaurant Business.
Buzztime Business
APRIL 11, 2025
Are you hungry for more trivia? Is one night of bar trivia per week not enough to satiate your senses? Buzztime has tens of thousands of questions in its database. Pub trivia hosts and players could spend a lifetime with them! However, as the years pass, some of the questions become outdated and obscure. Events that are important one year become irrelevant many years later.
Restaurant Business
APRIL 11, 2025
The Week in Restaurants: The weekly restaurant news podcast features a discussion on Texas Roadhouse, the unfortunate end to former Brinker International concepts and all this economic upheaval.
Speaker: David Worrell, CFO, Author & Speaker
Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.
Modern Restaurant Management
APRIL 11, 2025
“Make the Money When the Money Is Available to Be Made” In this business, there are no do-overs. Profit comes in waves, and those waves don’t wait for you to get ready. They hit hard and fast during lunch and dinner rushes. Miss them, and you’re losing not just money but momentum. Preparation isn’t optional, it’s survival.
Restaurant Business
APRIL 11, 2025
It's a good time for artisan croissants, pan dulce and bombolone. Bakery concepts big and small see plenty of opportunity for growth.
Hospitality Insurance Group
APRIL 11, 2025
Enter your policy number: Submit Invalid policy number format. Access your policy document here: Download PDF The post Compensation Exhibit – Test appeared first on Hospitality Insurance Group.
Margin Edge
APRIL 11, 2025
This month we look at: chicken breast prices, three common accounting mistakes, how to make to-go orders more profitable, inflation and national restaurant sales trends from March.
Advertiser: Paycor
Get ready for the future of business. As HR navigates an ongoing labor shortage, leaders need stronger, more adaptable recruiting strategies. Do you have the tools you need to build a talent pipeline that drives sustainable business growth?
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