Expert insights. Personalized for you.
Have you thought about posting auto shop deals on Groupon for your repair shop? The coupon giant boasts some significant benefits — targeted, local ads — but many users have seen its pitfalls. MORE
What makes a restaurant successful? In a post COVID-19 world, this is the question asked by entrepreneurs who have seen the sector’s development. Even before the pandemic hit, 50% of restaurants didn’t live to see their 5th anniversary. MORE
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. MORE
Unless someone already has a trusted mechanic, they’re most likely to take to Google when in need of auto repairs. Then, they sift through an abundance of auto shop listings and reviews before choosing their new shop. This is why reviews are a vital part of your online presence. MORE
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. MORE
What is operational marketing? Why would I need to worry about having an effective operational marketing team? Well, in short, operational marketing is marketing to operate efficiently. MORE
Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. Wayne Harley Brachman. Bo Peep loses them in a nursery rhyme, insomniacs count them, and renegade family members are labeled as black ones. Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. MORE
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. MORE
Staffing a restaurant has been a hot topic in 2020, especially with most workers being out of work for a number of weeks during the COVID-19 lockdown. MORE
Auto shop coupons are powerful tools to increase traffic, and more importantly, profits. However, the actual ROI can vary greatly based on the offer and how they’re distributed. An unmotivating offer, like 10% off, may not be enough to move customers to switch from their current provider or even be more appealing than your competitor down the street. MORE
If you're a hospitality manager, you might be thinking about - or are already in the process of - restarting and reopening your venue to "normal" operations. 2020 has been a bit of a wild ride so far, so you could be forgiven for feeling a little anxious. MORE
How to forecast your restaurant’s recovery. Knowing how to leverage restaurant reporting tools is one of the most effective measures you can take to better understand your business’ real time financial health. MORE
Due to the pandemic, restaurants everywhere were forced to examine their marketing strategies, to dig deep into their creative depths, and in many cases, move beyond their typical comfort zones. MORE
They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Somehow, it just doesn’t feel right. After four months of idle time – time without a schedule, time without a chance to do what cooks normally do – this kitchen just seems vacant. MORE
The customer experience starts with your online presence before it gets to your dining room. You website is often the gateway to your brick and mortar restaurant. It’s often the “door” your customers first walk through. MORE
"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. MORE
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. MORE
Regions across the world are in different phases of reopening their economy. Unfortunately, some locations are already shutting back down due to a new wave of COVID-19 cases. Now more than ever, the hospitality industry needs to band together to protect its customers, staff and margins. MORE
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). MORE
As restaurants begin reopening, there are pressing and immediate concerns. However, it’s equally important to also take a long-term strategic approach to the Coronavirus. MORE
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. Fast forward 80 years and meet Phil Long, owner of Longevity wines in Livermore, Calif. MORE
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. MORE
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. What is Recipe Management, and Why Do You Need It? MORE
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. MORE
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. Ah.but, here is the thing – creative people often claim that rules are there to be broken, otherwise we never discover, we never move forward. MORE
Workplace culture is one of those things that seems like it can take care of itself, but anyone who's worked in a negative environment will tell you that a toxic workplace can spiral out of control quite quickly - and create all sorts of problems along the way. MORE
How to forecast your restaurant’s recovery. Knowing how to leverage restaurant reporting tools is one of the most effective measures you can take to better understand your business’ real time financial health. MORE
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. MORE
For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. For franchises, that means making sure your evaluations and data collection house in order. MORE
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. MORE
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. MORE
One year ago we walked into a Cambridge, Massachusetts restaurant for the first day of field research. Our palms were sweaty from the excitement and anxiety. We were greeted by the manager of the restaurant and shared with him the concept of contactless dining, an experience where dine-in guests can view menus, order, and pay directly from their mobile phones. A second of silence passed before the manager’s response: ”You mean people will use their phones at the table? MORE
Distillery Introduces Four Additions to Existing Line, Ready-To-Drink Bottled Craft Cocktails and Sanitizer Division amid pandemic uncertainty. MORE
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. What is in-store advertising? In-store advertising is placed inside your brick-and-mortar location. MORE
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.
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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.
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. What is Recipe Management, and Why Do You Need It?
Advertisement
Can you believe we are in 2021? 2020 was a challenging year for restaurateurs. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our site, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our site has affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.
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.
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 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.
Indoor Media
JULY 29, 2020
Have you thought about posting auto shop deals on Groupon for your repair shop? The coupon giant boasts some significant benefits — targeted, local ads — but many users have seen its pitfalls.
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.
Sculpture Hospitality
JULY 21, 2020
Regions across the world are in different phases of reopening their economy. Unfortunately, some locations are already shutting back down due to a new wave of COVID-19 cases. Now more than ever, the hospitality industry needs to band together to protect its customers, staff and margins.
Speaker: Patrick Cottrell and Joe English
The restaurant industry has changed so dramatically in the pandemic era that it's time to redesign your business strategy. This requires us to take a look at our menus, inventory, staff, and even our seating strategy. Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. Join Patrick Cottrell and Joe English from Sculpture Hospitality, and fit your restaurant to thrive in face of pandemic restrictions.
Culinary Cues
JULY 12, 2020
They say we’re back. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back. Somehow, it just doesn’t feel right. After four months of idle time – time without a schedule, time without a chance to do what cooks normally do – this kitchen just seems vacant.
Modern Restaurant Management
JULY 29, 2020
For large-scale restaurant operations, now is the time to double down on stringent standards, good customer communication, and consistent application of your standards. For franchises, that means making sure your evaluations and data collection house in order.
Indoor Media
JULY 22, 2020
Unless someone already has a trusted mechanic, they’re most likely to take to Google when in need of auto repairs. Then, they sift through an abundance of auto shop listings and reviews before choosing their new shop. This is why reviews are a vital part of your online presence.
Advertisement
Can you believe we are in 2021? 2020 has been a challenging year for restaurateurs. Here at Restaurateur Connection, we have worked tirelessly to provide guidance and a sense of community for our readers. Restaurateur Connection’s many thought-leaders eased the physical distance between us by sharing their wisdom and empathy. Our goal is that through our webinars, we helped make 2020 as rewarding as it was challenging. We would love for you to share your experience about how our webinars have affected your learning, and also your thoughts on how to make it better. The total time to complete the survey is 3-5 minutes. To view the survey, click the “View Now” button.
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. Fast forward 80 years and meet Phil Long, owner of Longevity wines in Livermore, Calif.
Sculpture Hospitality
JULY 28, 2020
Staffing a restaurant has been a hot topic in 2020, especially with most workers being out of work for a number of weeks during the COVID-19 lockdown.
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.
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.
Modern Restaurant Management
JULY 8, 2020
One year ago we walked into a Cambridge, Massachusetts restaurant for the first day of field research. Our palms were sweaty from the excitement and anxiety. We were greeted by the manager of the restaurant and shared with him the concept of contactless dining, an experience where dine-in guests can view menus, order, and pay directly from their mobile phones. A second of silence passed before the manager’s response: ”You mean people will use their phones at the table?
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. What is in-store advertising? In-store advertising is placed inside your brick-and-mortar location.
Sante
JULY 28, 2020
Distillery Introduces Four Additions to Existing Line, Ready-To-Drink Bottled Craft Cocktails and Sanitizer Division amid pandemic uncertainty.
Deliverect
JULY 26, 2020
What makes a restaurant successful? In a post COVID-19 world, this is the question asked by entrepreneurs who have seen the sector’s development. Even before the pandemic hit, 50% of restaurants didn’t live to see their 5th anniversary.
FreshCheq
JULY 27, 2020
What is operational marketing? Why would I need to worry about having an effective operational marketing team? Well, in short, operational marketing is marketing to operate efficiently.
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. Ah.but, here is the thing – creative people often claim that rules are there to be broken, otherwise we never discover, we never move forward.
Modern Restaurant Management
JULY 21, 2020
As restaurants begin reopening, there are pressing and immediate concerns. However, it’s equally important to also take a long-term strategic approach to the Coronavirus.
Indoor Media
JULY 11, 2020
Auto shop coupons are powerful tools to increase traffic, and more importantly, profits. However, the actual ROI can vary greatly based on the offer and how they’re distributed. An unmotivating offer, like 10% off, may not be enough to move customers to switch from their current provider or even be more appealing than your competitor down the street.
Restaurant365
JULY 29, 2020
How to forecast your restaurant’s recovery. Knowing how to leverage restaurant reporting tools is one of the most effective measures you can take to better understand your business’ real time financial health.
Typsy
JULY 19, 2020
If you're a hospitality manager, you might be thinking about - or are already in the process of - restarting and reopening your venue to "normal" operations. 2020 has been a bit of a wild ride so far, so you could be forgiven for feeling a little anxious.
Sante
JULY 6, 2020
Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. Wayne Harley Brachman. Bo Peep loses them in a nursery rhyme, insomniacs count them, and renegade family members are labeled as black ones. Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer.
Restaurant Engine
JULY 22, 2020
The customer experience starts with your online presence before it gets to your dining room. You website is often the gateway to your brick and mortar restaurant. It’s often the “door” your customers first walk through.
Modern Restaurant Management
JULY 27, 2020
Due to the pandemic, restaurants everywhere were forced to examine their marketing strategies, to dig deep into their creative depths, and in many cases, move beyond their typical comfort zones.
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).
Restaurant365
JULY 29, 2020
How to forecast your restaurant’s recovery. Knowing how to leverage restaurant reporting tools is one of the most effective measures you can take to better understand your business’ real time financial health.
Typsy
JULY 20, 2020
Workplace culture is one of those things that seems like it can take care of itself, but anyone who's worked in a negative environment will tell you that a toxic workplace can spiral out of control quite quickly - and create all sorts of problems along the way.
129 
Let's personalize your content