Embrace the Suck
JULY 21, 2020
We all want to get back to “normal,” whatever that means now. Honestly, normal wasn’t very normal in the first place so, let’s look at this as a plot twist! This time around is your opportunity to do things better than you did before. COVID-19 isn’t your fault, but how you ran your restaurant before is. Now, if that upsets you a little bit, then read on because there are a few things we must discuss.
Modern Restaurant Management
JULY 13, 2020
"COVID-19 has disrupted, and will likely continue to disrupt, business models and plans. But in some ways, it’s accelerated the adoption of trends that would have taken four to five years to become a reality." The restaurant industry has been one of the hardest hit by COVID-19, with sales dropping 40 percent during the month of May, according to Black Box Intelligence.
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Restaurant365
JULY 24, 2020
Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales.
Xtra Chef
JULY 8, 2020
Recipe management software is quickly becoming a must-have for any restaurant operator who wants to gain quick and easy insight into plate costs. But what does it actually do? To fully grasp the benefits of recipe management software, we first need to explore what recipe management is, how it can help your restaurant, and why restaurants have struggled to do it in the past.
Advertiser: Paycor
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Deliverect
JULY 24, 2020
COVID-19 has fundamentally changed the way restaurants operate. The lockdown accelerated the adoption of online ordering and delivery tech as dining rooms closed and people were stuck at home. It has also brought contactless ordering and payment to the fore, especially as restaurants prepare to reopen with new sanitation and distancing measures in place.
7 Shifts
JULY 16, 2020
Now that guests are coming back into your restaurant, it means there are more tables to clean, more guests to attend to, and more side work to complete. The problem of restaurant task management is not a new one. Restaurateurs named employee engagement their third-biggest challenge going into 2020, meaning that figuring out how to keep your staff productive and motivated has been (and continues to be) a top priority in the restaurant industry.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
JULY 13, 2020
Artificial Intelligence (AI) is getting a computer to think and act like a human. It learns from data gathered it in its own environment to help businesses make better decisions to drive top and bottom line growth. AI has been around since the 1950s and its use has become mainstream in recent years. This is due to the success of Amazon with their product recommendations.
Culinary Cues
JULY 6, 2020
As cooks start to, or at least hope to, begin settling into kitchen life again, it seems appropriate to reiterate those standard rules of thumb that everyone must abide by. They may be tweaked a bit – after all, a lot has changed over the past five months, but for the most part – the rules of operation that cooks have always lived by, are still the rules.
EATER
JULY 24, 2020
James Beard Foundation. Among other demands, the letter calls to diversify the board of trustees, and make events more equitable On July 16, a large group of James Beard Foundation employees sent a letter to the foundation’s senior leadership team, outlining a list of demands for the future of the organization. The anonymous employees describe themselves in the letter, which was shared with Eater, as a group that has “dedicated years of their lives to the work of the James Beard Foundation despi
ChowNow
JULY 17, 2020
We’re excited to officially announce that ChowNow’s online ordering technology integrates with Square’s point of sale system, uniting our two platforms into a single, streamlined option for your restaurant. . With ChowNow and Square working together, we’re eliminating the need to manually enter online orders into POS and accounting systems, so you can have one less thing on your plate (and one less tablet on your counter!).
Advertiser: Paycor
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
7 Shifts
JULY 31, 2020
Mattenga’s Pizzeria is the real love child of husband and wife duo, Matthew and Hengam Stanfield. Entering the workforce shortly after completing their engineering degrees, the couple realized that a nine to five week that kept them apart was not for them. Feeling inspired (like many restaurateurs do) by their love of hosting dinner parties and making fresh pizza, they decided to go into the pizzeria business in their hometown of San Antonio, Texas.
Goliath Consulting
JULY 28, 2020
COVID-19 is redefining jobs (1). Social distancing has radically changed the way restaurants work, causing a spike in delivery and take-out orders, and employees are taking on different responsibilities to fit these new roles in the workplace (2). Another profound shift in the industry is the way staff is now expected to interact with their customers.
Modern Restaurant Management
JULY 28, 2020
As the COVID-19 pandemic continues to affect the ways we live, work and dine, the restaurant industry has been experimenting with different ways to adapt and continue serving customers who cherish dining experiences. The transition to digital experiences is an issue every industry is having to address, but is uniquely challenging in an industry where personal interactions are the norm and a critical part of the customer experience.
Culinary Cues
JULY 23, 2020
I am in the process of reading Chef Dominique Crenn’s autobiography: Rebel Chef. I have long been a fan of her style and passion for expressive cooking, but it is these three words that solidified, in my mind, how a chef should run his or her kitchen: Strength, Grace, and Dignity. Those of us who are over the age of 40 – probably worked in a kitchen or two where Strength may have always been at the core of a chef’s style, but Grace and Dignity were not part of the formula.
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.
EATER
JULY 30, 2020
Lisa Donovan | Photo courtesy of Lisa Donovan. In an excerpt from her memoir “Our Lady of Perpetual Hunger,” pastry chef Lisa Dononvan attempts to find some work-life balance at her first intense restaurant job feIn 2018 Nashville pastry chef Lisa Donovan won the James Beard Award in the personal essay category for her Food & Wine essay titled “ Dear Women: Own Your Stories.
ChowNow
JULY 28, 2020
As restaurants continue to adapt to the new normal of business during the COVID-19 pandemic, safety and convenience are critical concerns. It only makes sense that curbside pickup—in which customers pick up their food straight from their cars—has skyrocketed in popularity. . Curbside pickup cuts out the costs and complications of delivery while minimizing contact between restaurant staff and guests.
7 Shifts
JULY 24, 2020
As restaurants slowly ease back to dine-in service, the grand reopening doesn’t have the usual full house feeling. While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual.
A Wine Story
JULY 27, 2020
7 Sensational Secrets to Loving Italian Grape Varieties. Italian Grape Varieties Love Italian wine? Curious about Italian grape varieties? You probably already know Italian grape varieties like the white wine Pinot Grigio and the red wine Sangiovese. Experts count over 1000 Italian grape varieties in Italy. (You can read about them here). Many of these Italian grape varieties come from Italian regions unfamiliar to most Americans.
Advertiser: ZoomInfo
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
Modern Restaurant Management
JULY 2, 2020
As restaurants around the country start to re-open for on-premises dining in some capacity, there are a lot of lessons to be learned from the experience of the past few months. Whether they closed entirely or adapted their business model to some other form such as delivery or curbside pickup, restaurants have had to rely more heavily on wireless technologies.
Culinary Cues
JULY 30, 2020
As the country continues to come to grips with the ravages of a pandemic and the trail of chaos and long-term destruction that it leaves behind, we will need to think very clearly about how a country deals with diminishing funds to support our lifestyle and establishing priorities moving forward. Without question there are two areas, short and long-term, that must be at the top of our list: education and healthcare.
EATER
JULY 30, 2020
White food writers are often allowed to be generalists, while BIPOC creators are limited to their personal histories, their cultures, and the foods their grandmothers made In this age of the cook-turned-influencer, Bon Appétit ’s video content found astonishing success by capitalizing on the colorful world of the quirky characters featured in its test kitchen.
Indoor Media
JULY 25, 2020
Need to increase your auto repair shop profits? While it takes some extreme discipline and patience, your shop can be more profitable with just a few changes. Here are 6 ways to reduce cost and increase revenue that actually impact your bottom line. 6 Ways to Increase Auto Repair Shop Profits. 1. Take a Disciplined Approach to Your Finances. No amount of tips or secrets will increase your profits if you don’t treat your finances with discipline.
Speaker: Jennifer Hill
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
7 Shifts
JULY 14, 2020
The COVID-19 health crisis has created a new emphasis on sanitization, health, and social distancing in businesses of all types—and restaurants are no exception. Enhanced focus on sanitization and social distancing have become the minimum restaurant operating requirements during the pandemic. Many restaurants have reset their health and wellness policies to include a wide range of COVID-19 preventative measures to ensure new operating protocols are being implemented effectively including staff r
A Wine Story
JULY 6, 2020
St. Supéry Dollarhide . St Supery Dollarhide Emma Swain CEO. St. Supéry Dollarhide ranch in the Napa Valley is among the most famous for its remarkable terroir. Originating from the 1840s, the St. Supéry Dollarhide ranch was owned by Andrew Jackson Dollarhide. He earned a lucrative living capturing wild horses and selling them to gold miners. Click to Tweet.
Modern Restaurant Management
JULY 14, 2020
With dining rooms having been shut down for the majority of 2020, the only option for people to visit their favorite restaurants has been through takeout or delivery. COVID-19 has transformed the restaurant and hospitality industry, which means that restaurants need a new approach to promoting and marketing their business to health and safety-conscious diners.
Typsy
JULY 1, 2020
If you're in the process of hiring new hospitality staff, or you will be soon, knowing how to approach the interview is as important for you, the interviewer, as it is for your candidates. There is a clear link between staff morale, motivation and employee turnover: happy employees stay longer and collaborate more effectively to support core business values.
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EATER
JULY 8, 2020
Paddleboarding in Minnesota’s Voyageurs National Park | Getty Images. America’s larger parks are attracting major crowds. Here’s where to avoid them As summer creeps into full swing and cities across America do the dance of easing, and then reinstating, COVID-19 restrictions, people are clamoring to be someplace — anyplace — besides their own homes.
Indoor Media
JULY 18, 2020
Are you missing a major opportunity to turn one-time customers into repeat customers? Auto repair in-store advertising tactics deliver your message to qualified, engaged consumers in the same place where they can make a purchase. Combined with your outbound marketing tactics, in-store advertising creates a well-rounded marketing strategy for your auto shop.
7 Shifts
JULY 10, 2020
Restaurants took a major hit from COVID-19 in 2020, with sales dropping by 79% in mid-March. If your restaurant was forced to shut down during the worst of the pandemic, then you’re not alone. And now, many states and provinces have already begun rolling out their plans to reopen the economy, and many restaurateurs are now planning out their grand re-opening.
Sante
JULY 12, 2020
The wine world wakes up to Black wine personalities. Deborah Grossman. Sunny days are ahead for Black vintners. The interest and sales of Black-owned wineries are up. Wine professionals are also getting long-overdue attention in the industry. In 1940 John June Lewis Jr. opened Woburn Winery, the first American, Black-owned vineyard and winery, in Virginia.
Advertiser: Paycor
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