Culinary Cues
AUGUST 22, 2022
Bigger isn’t always better. Bigger brings a significant upswing in headaches, unforeseen challenges, an inability to flex, and long-term costs. Bigger is less predictable and much more difficult to control and bigger takes cooks and chefs away from what they love to do, what attracted them to the trade in the beginning – to cook from the heart. I have very fond memories of walking the streets of St.
Modern Restaurant Management
AUGUST 24, 2022
While restaurant staffing levels increased across the U.S. in recent months (a net 1.9 million jobs were added), total industry employment remained below pre-pandemic levels in the majority of the states. The question remains: Where are restaurants going to find enough people to fill those jobs? There is a myth surrounding traditional outsourcing models amongst small businesses, such as in the restaurant industry, that they are too small to take advantage of the global talent market.
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7 Shifts
AUGUST 15, 2022
Are you a restaurant owner looking for question to ask potential candidates? Check out this blog and video on the top 9 interview questions to ask as an owner. There are a lot of jobs available in the restaurant industry. But there's one thing between you and the role you want: the interview. It shows your employer that you're a good fit for the role—and tells you if the restaurant is a good fit for you.
Next Restaurants
AUGUST 2, 2022
By Adrian Johansen, Contributor. There’s no question that these last few years have been deeply challenging for business owners. Even the most successful and experienced entrepreneurs have struggled to keep their businesses afloat in the face of a massive global health crisis , widespread civil unrest, catastrophic supply chain disruptions, and seemingly endless economic volatility.
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.
Culinary Cues
AUGUST 18, 2022
I still remember that day in downtown Buffalo. I was probably 10 or 11 years old on a shopping trip with my parents when we walked by a diner window with full view of their short order cooks. I was instantly mesmerized by their motions, their intensity, their speed, and their control. The grill was full, visible sweat was rolling off their foreheads, smoke was billowing off the burgers caramelizing from the intense heat, a line of green and white order slips were posted on a rail just at eye lev
Modern Restaurant Management
AUGUST 29, 2022
Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Today, the sophistication of IoT technology available to the restaurant sector is at an all-time high. If leveraged within the correct outcome-based framework, these interconnected technologies have the potential to improve operational visibility in a way that impacts critical real-world results.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Sculpture Hospitality
AUGUST 16, 2022
When you own or manage a restaurant, there’s a lot that you need to do and keep track of. From scheduling and training staff to prepping for service and getting dishes out, the list can seem never ending.
Goliath Consulting
AUGUST 2, 2022
The restaurant industry saw a significant increase in delivery and takeout during the COVID-19 lockdown. As lockdown restrictions were lifted, restaurant owners expected some customers to return in person while still following safety measures. However, most restaurants were still getting more delivery orders than ever. Because of the vast influx of delivery orders, restaurants have ramped up their takeout, delivery, and online ordering services either through their system or third-party delivery
EATER
AUGUST 24, 2022
Lille Allen/Eater. In June, a union filed nine Unfair Labor Practice complaints against an Amy’s plant in San Jose. By July, the company announced the plant would close. What really stood out to Ruby Luna about Amy’s Kitchen was the message. “They said, ‘We are like family here,’ and when they said that, they made me feel like I was going to be part of a family work environment,” says Luna, a former Amy’s Kitchen employee.
Culinary Cues
AUGUST 4, 2022
The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on for size. What concerns me the most, and what should concern others is a changing attitude towards what we do, a malaise that starts to smell of giving up, of not trying that hard anymore.
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
AUGUST 2, 2022
How do you create a restaurant culture that attracts staff and retains them? We asked someone who's done it—the one and only Danny Meyer. Danny Meyer is the founder of Union Square Hospitality Group and Shake Shack , one of the most prolific restaurateurs of our time. Danny is also a founder of Enlightened Hospitality Investments , which invests in hospitality-driven companies across a variety of industries.
Modern Restaurant Management
AUGUST 2, 2022
In all my years in the restaurant/bar/hospitality industry, I have never run into the hiring situation that we are in today. I don’t have one customer in any state who has all the employees that they need. Some clients have 90 percent of the staff they need, but most are closer to 50 or 60 percent. As I have written in the past, the most important thing you can do is to hold on to the staff you have.
Perfect Daily Grind
AUGUST 2, 2022
For some years now, high rates of staff turnover have been an issue in the hospitality sector, including coffee shops. For instance, according to research from management software platform Deputy , the UK hospitality industry alone has an employee turnover rate of 30% – double the national average. Furthermore, staff turnover rates were also prominent before Covid-19, but the pandemic only made things worse.
Next Restaurants
AUGUST 17, 2022
By Ana Hoffman, Contributor. The number of cybercrimes is growing at about 15% per year. And restaurants aren’t immune from these attacks. In fact, they’re often easy targets for cybercriminals as they provide relatively hassle-free access to confidential financial data of their customers. This means it’s imperative for restaurant operators to be aware of current cybersecurity protocols and build a culture of questioning.
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
AUGUST 31, 2022
The bathroom at Detroit restaurant Union Assembly. | Gerard + Belevender /Eater Detroit. Restaurant bathrooms matter more than ever. But amid the quest for vibes and a good selfie mirror, where does function fit in? Going to the bathroom at Bluestockings, the worker-owned bookstore in New York City’s Lower East Side, was “an eye-opening experience” for chef Telly Justice.
Culinary Cues
AUGUST 28, 2022
There is a major fallacy about cooking – the belief that you can teach someone to become a cook. Now that every chef and culinary educator has their feathers ruffled – let me explain. Yes, we can teach or train someone to perform the steps in cooking and through practice we can do this quite well – just like it is possible to teach or train someone to play the piano or guitar, violin, or cello.
Goliath Consulting
AUGUST 16, 2022
As mentioned in our last blog , digital adoption platforms make it easier for people to personalize and provide the necessary information base on the needs of the business and job roles. In addition, digital training also helps managers tailor the training courses to fit the trainee’s learning style best. For instance, there are four learning styles according to the Vark Model, which includes visual, auditory, reading and writing, and kinesthetic.
Modern Restaurant Management
AUGUST 31, 2022
Restaurants are grappling with labor shortages, supply chain disruptions and inflation. According to the National Restaurant Association, restaurants are experiencing the most severe labor shortage in history, actually 70 percent higher than most industries. As of April 2022, restaurants were still down 794,000 jobs – or 6.4 percent pre-pandemic employment levels.
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.
Perfect Daily Grind
AUGUST 16, 2022
There’s no doubt that seasonality plays an important role in influencing consumer behaviour. As warmer weather sets in, coffee drinkers tend to opt for colder beverages, whereas the number of hot coffee beverages usually increases during the colder months. Seasonal signature drinks have also become commonplace in coffee shops across the world. One of the most prominent examples is the pumpkin spice latte (popularised by Starbucks) which is now found on menus in specialty coffee shops throughout
Sculpture Hospitality
AUGUST 25, 2022
When it comes to managing your restaurant inventory , there are many different metrics that you need to be aware of. One of those metrics is your inventory turnover ratio.
EATER
AUGUST 4, 2022
An interior spread of Chicken + Bread. | Chicken + Bread. Why zines are food media’s experimental cutting edge I sometimes attribute my growing zine obsession to being — on paper — a book historian. I like the heft of folded paper, sometimes hugged by a cardstock cover, sometimes by a staple pinning sheets together; sometimes, it’s just printer paper folded to create a booklet, inked by hand.
The Rail
AUGUST 23, 2022
By Alina Tytarenko, Contributor Grammatical errors and lexical inaccuracies, foreign accents, improper idioms, and discrepancies in formatting standards are barriers to website promotion. High-quality localization will help overcome them. The restaurant business is one of the most competitive destinations in search engine optimization (SEO). It is challenging to compete in this niche.
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.
Restaurant Technology Guys
AUGUST 7, 2022
Matt is the Founder & CEO of ClearCOGS, a predictive demand forecasting startup focused on helping restaurants reduce food waste. He spent years basing his own restaurant operations on guessing sales and inevitably scrambling to react each day. Now he’s leveraging technology, serving restaurants customized forecasting tools tailored to their unique operational needs.
Modern Restaurant Management
AUGUST 26, 2022
Despite industry-wide recovery from pandemic closures, restaurant owners and operators find themselves squeezed from both sides. In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. According to the National Restaurant Association’s 2022 State of the Industry Report, seven out of 10 restaurant owners report not having enough workers to keep their business open at
Perfect Daily Grind
AUGUST 8, 2022
Coffee farmer, producer, grower, supplier – these are all terms used to describe farm-level supply chain actors. They can also be used to define the majority of people involved in the production, harvesting, and processing of coffee. Over time, “producer” and “farmer” have become interchangeable, with most coffee professionals using both terms to describe people working on farms.
Sculpture Hospitality
AUGUST 23, 2022
Restaurant inventory management is the process of monitoring your food and beverage stock to gain better control and visibility over your inventory.
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EATER
AUGUST 2, 2022
Lille Allen/Eater. With a recent line of seasonings, McCormick seems eager to compete with modern spice companies, like Burlap & Barrel and Diaspora Co. When I think about McCormick, my mind drifts to my mom’s spice cabinet, where stout, red-capped bottles have been collecting dust for decades. During visits home, my siblings and I like to fish out old bottles like bingo balls and gleefully announce their expiration dates — usually closer to our DOBs than the present day.
The Rail
AUGUST 4, 2022
By Roman Shvidun, Contributor Running a small business today is no small feat, and the narrative is no different for business owners in the food scene. With global restaurant brands gobbling up more of the market, it has become extremely challenging for small restaurants to compete and gain loyal customers. Thankfully, email marketing for restaurants can help you pull in your target customers !
The Restaurant Times
AUGUST 25, 2022
Realizing the huge potential of chocolate desserts in India, Vikas Punjabi voyaged from Australia to India in 2007 to launch the first-ever chocolate cafe brand, The Chocolate Room. The brand is known for serving a diverse range of sumptuous chocolate desserts and beverages with a live kitchen experience. . First launched in Ahmedabad, the brand has a presence with 395 outlets across India with an extended presence in around 11 countries.
Modern Restaurant Management
AUGUST 3, 2022
When you're getting your restaurant up and running, or perhaps expanding to a new region, it is important to really understand your specific audience well. It's a natural feeling to want to be off to the races and immediately start advertising, but all this will do is make you spend quite a bit without a proper understanding of what your loyal followers are actually looking for.
Advertiser: Paycor
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