BRING BACK THE 20 SEAT BISTRO
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.
August, 2022
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Could Co-Sourcing Help Restaurant Staffing Issues?
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?
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17 Restaurant Job Interview Questions (and How to Answer Them)
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.
Marketing Your Restaurant for Private Events
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.
Maximizing Profits: Boost Your Profit Margin With Restaurant Tech
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Running a restaurant is hard work, so it can be deflating when you see how little of that effort shows up in your bottom line. But when hard work and modern technology come together, you can increase revenue and lower costs one step at a time.
CONTROLLED HUSTLE
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.
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Chefs Dish on ‘The Bear’
Modern Restaurant Management
AUGUST 4, 2022
"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef.
How To Control Inventory In A Restaurant: Everything You Need To Know
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. Restaurant Inventory
Food Delivery and Takeout Trends Are Still Continuing—Here’s Why?
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.
Amy’s Kitchen vs. Its Workers
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.
HR Playbook: How Paycor Helps You Manage Compliance Risk
Advertiser: Paycor
There are few certainties in life. Death. Taxes. Changing compliance laws. Keeping up is a full-time job many companies can’t staff. That’s why finding the right HR provider is critical. Learn how Paycor helps you stay ahead. Download the guide today!
21 Unique Tip Jar Ideas + Advice on Getting More Tips For Your Restaurant or Cafe
7 Shifts
AUGUST 24, 2022
Good tips can have a significant impact on a worker's take-home pay, making them happier and less likely to quit. They're an essential part of how people get paid in the service industry.
THE GREATEST THREAT TO AMERICAN RESTAURANTS
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.
Another Employee Tool in the HR Shed
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.
Bar Inventory Checklist: Top 5 Things You Need For Success
Sculpture Hospitality
AUGUST 9, 2022
Inventory control is a key component of managing a successful bar. It ensures service runs smoothly, reduces waste, improves forecasting and purchasing, and increases the bottom line. Bar Inventory
Investing in HR Software: How to Get Internal Buy-in
Advertiser: Paycor
Buying HR software is a major decision. That’s why finding the right provider based on your needs and ensuring key decision makers are on board is vital. Download Paycor’s guide for tips to address common concerns across your buying committee.
5 Cybersecurity Tips to Keep Your Online Restaurant Business Safe
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.
43 Simple Yet Effective Restaurant Marketing Tips and Examples For Growing Foodservice Operations
Apicbase
AUGUST 5, 2022
Some restaurants immediately thrive in a new location, while others can barely keep their heads above water. At first glance, they look equally good: the food is excellent, the staff friendly, the price right and everything well organised.
Creating a culture that attracts and retains with Danny Meyer
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.
YOU COOK WHAT & WHO YOU ARE
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.
The HR Leader’s Guide to Recruiting & Hiring
Advertiser: Paycor
62% of Paycor survey respondents say we’re in a permanent talent shortage. By 2030, we’ll see more jobs than workers (BCG). Download Paycor’s guide to learn how to write killer job descriptions, make better hiring decisions and evaluate candidates.
Technology Upgrades That Make a Difference
Modern Restaurant Management
AUGUST 25, 2022
There is no question that the past two years have been a rollercoaster ride for the restaurant industry and the world at large (in fact, “rollercoaster ride” might be an understatement).
Why is staff turnover an issue for coffee shops?
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.
What is the Importance of Inventory Management in Restaurants?
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. Restaurant Inventory
152. Restaurant Technology Guys Podcast Ep. 152 – Matt from ClearCOGS
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.
10 Ways to Keep Your Hourly Employees
Advertiser: Paycor
Getting and keeping hourly workers is no longer as simple as offering them more cash. Employees have options. But this guide from Paycor will help you put your best foot forward to recruit, retain, and develop hourly workers so you can remain competitive.
Managing Document Compliance
The Food Corridor
AUGUST 16, 2022
Managing client documentation can be a headache. Here’s some information to help you develop and tailor document compliance procedures to meet the needs of your shared kitchen. This information comes straight from the Shared Kitchen Toolkit. .
No-Crisis Planning for Restaurants & Cafes
Ken Burgin
AUGUST 6, 2022
Crisis and drama seem to be part of daily life in hospitality – something most of us learn to put up with and live through. We often have it for breakfast! But, with a little thought and planning, you could thrive instead of just surviving.
Achieving Restaurant Expansion and Growth During Uncertain Times
Modern Restaurant Management
AUGUST 3, 2022
Maybe more than any other industry apart from health care, restaurants experienced firsthand the economic trials of the COVID-19 pandemic. They lost business, closed for indefinite periods or even shut their doors permanently.
Understanding the co-operative model in Kenya’s coffee sector
Perfect Daily Grind
AUGUST 7, 2022
Historically, as many as 50% of Kenya’s coffee producers have worked with big estates or co-operatives at any given time. Across the country, these organisations have anywhere from 100 to 12,000 members.
Scheduling Headaches? AI Can Solve Them
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Machine learning proves to be effective for predictive scheduling and empowers employees by giving them more control over their lives and schedules. Download this guide to find out more!
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