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.
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HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
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
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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. Chef Niven Patel – Three-Time James Beard Nominee, Alpareno Group (Ghee, Orno, Mamey).
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.
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.
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.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
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.
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.
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.
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: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
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.
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.
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
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
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.
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. Your life would be less stressful, costs would be lower and your businesses more profitable! Effective crisis planning and management is a must.
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.
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. But while one attracts a large crowd, the other seems to have more staff than guests. If you look under the bonnet, you will see that struggling businesses often lack a clear restaurant marketing plan.
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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.
EATER
AUGUST 4, 2022
Bichri Photo/Mazuba Kapambwe-Mizzi. During the Ichilanga Mulilo, the bride and her family welcome the groom with a feast The first time my now-husband told me he loved Ethiopian food as much as I did, I thought he was trying way too hard to impress me. Despite the prevalence of Ethiopian restaurants in New York City, many people who I had previously tried to introduce to injera , the spongy flatbread that forms a staple of Ethiopian food, found its sour aftertaste not to their liking.
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. However, over the past few decades, the number of co-operative members in the country has been steadily declining. This is a result of several complex issues, including low coffee prices and accusations of mismanagement.
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. My heart hurts for those restaurant owners and employees who still may not have gotten back on their feet. I’m fortunate to say my business, Caliente Pizza & Draft House in Pittsburgh, has gone in the opposite direction.
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.
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Your Guide to Restaurant Marketing Success Start maximizing ROI and doing more with less with Olo’s ultimate guide to restaurant marketing. In this guide: Strategies to level up in 4 key areas: data, audiences, content distribution, and loyalty Interactive checklists to help you track your progress throughout the year Tips for leveraging guest data across your entire business What you’ll learn: Level 1 | Beginner: Learn how to collect guest data, build a healthy subscriber list, launch personali
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