Culinary Cues
NOVEMBER 17, 2020
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.
7 Shifts
NOVEMBER 17, 2020
Think about the best job you've ever had (hopefully it’s the one you have now!). Perhaps you loved that job because you were good at it, because you clicked with your coworkers, or maybe because your supervisors made you feel appreciated. Because you were invested in your work, you probably enjoyed showing up and were willing to go above and beyond the call of duty.
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Goliath Consulting
NOVEMBER 22, 2020
Supply chain issues and Covid-19 are not making it easy to run a bar right now. The Oktoberfest kegs are empty and public spaces are starting to light up with the holiday spirit. Most bar managers are pulling out their gingerbread martini and hot spiced rum recipes to fill their seasonal drink menus. But in 2020 and the midst of a pandemic, will the same old holiday cocktails appeal to guests?
Modern Restaurant Management
NOVEMBER 24, 2020
With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Restaurant owners are being forced to find a way to make it through winter with vastly reduced revenue, and many operators are scrambling to reallocate budgets and manage staffing to survive COVID-19.
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EATER
NOVEMBER 11, 2020
Pim Techamuanvivit | Nahm. San Francisco chef and restaurateur Pim Techamuanvivit breaks down COVID-19’s effects, and the difficult decisions she’s had to make “This is a time that you look around at the people, the makers, the restaurants you care about and you support them because you want them to be here. It’s a matter of extinction,” the chef and restaurateur Pim Techamuanvivit said when we first spoke in August.
ChowNow
NOVEMBER 11, 2020
For restaurant owners, using third-party delivery apps like DoorDash, UberEats, Grubhub, and Postmates can seem like a necessary evil. These middleman platforms with millions of users lure restaurateurs with promises of big sales and countless new customers. Even those with their own restaurant ordering system may list their restaurant on one or more delivery apps to tap into large user bases and strong brand recognition.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
7 Shifts
NOVEMBER 16, 2020
Main Squeeze started in 2017 as a single-location juice bar in Louisiana, but serving up healthy and quick smoothies and bowls to their hometown of Lake Charles. We spoke with Jessie Williams, Director of IT, to learn more about the amazing growth of Main Squeeze in the past three years. Main Squeeze was founded in 2017 out of Lake Charles, Louisiana.I don't think anybody really knew the level of success they were going to have when starting it originally.
Embrace the Suck
NOVEMBER 2, 2020
I like a good deal and I’m sure you do as well. I have a friend who is like a bloodhound when it came to finding deals! I mean she is obsessed with getting a better deal. I actually don’t think she has paid full retail once. LOL. Deals are everywhere and we think they drive sales and they do for a short amount of time. It’s a lot like the carrot and stick management style.
Modern Restaurant Management
NOVEMBER 19, 2020
In this Q&A, Modern Restaurant Management (MRM) magazine gets advice on from Guy Bloch, CEO at Bringg on how restaurants can prepare for the colder months ahead. As we approach winter and dropping temperatures, what are some of the biggest challenges the restaurant industry will face in the coming months? The biggest challenge will be on-premise dining and the shift from outdoors to indoors as temperatures decrease in many regions.
EATER
NOVEMBER 9, 2020
Rows of shipping containers were used to create the small kitchens inside the Grand Food Depot in LA. | Mariah Tauger / Los Angeles Times via Getty Images. Delivery-only restaurants, which have proliferated during the pandemic, could change the way the industry does business for years to come Sunset Squares Pizza has fewer than 1,000 followers on Instagram.
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ChowNow
NOVEMBER 25, 2020
Mobile ordering apps have been rapidly growing in popularity over recent years. Between 2016 and 2018, usage of food ordering apps grew by 140 percent. Now that the COVID-19 pandemic has accelerated the adoption of ordering technology, apps have become critical for restaurants. The reasons for this are clear: On-premise dining has been severely restricted, and both guests and operators are prioritizing social distancing and contactless ordering.
Culinary Cues
NOVEMBER 27, 2020
We are a blend of our experiences and the people whom we let in to our lives. Everyone and everything influences the personal and professional product that we become. It is important to note that to whatever degree we allow it to happen – influencers are all around us – shaping and molding the cook, chef, and person that others will see. If you were to write your story that answers the question: “ how did I become the cook or chef that I am today” – how would you answer?
7 Shifts
NOVEMBER 12, 2020
Did you know that restaurant employees change jobs every 56 days ? The restaurant industry welcomes new staff at unprecedented rates. In other industries, the average employee tenure is 4.2 years. In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. Strategic onboarding is critical to battling costly and disruptive employee turnover.
Perfect Daily Grind
NOVEMBER 24, 2020
Most of the world’s best-known café chains started off as a single neighbourhood coffee shop. While some café owners set out to simply serve good coffee to local people, others choose take their coffee further afield and scale their business to create a chain. . No matter what the motivation is, however, scaling up a coffee shop is not an easy journey.
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.
Modern Restaurant Management
NOVEMBER 25, 2020
There’s no denying that the restaurant industry has been one of the hardest hit due to the COVID-19 pandemic. Quarantines and stay-at-home orders meant that restaurants were unable to serve guests onsite for months. As restaurants have been gradually permitted to reopen, they have new regulations to follow, including restricted onsite capacity, strict cleaning and disinfecting protocols, social distancing rules, and mandatory use of personal protective equipment (PPE).
EATER
NOVEMBER 3, 2020
Doing away with hard rules about how diners dress means doing away with the ability to enforce prejudice It kicked off with sneakers. On October 23, Kaylan Colbert and her husband, William Johnson, arrived to dine at Umi Sushi in Atlanta. However, they were turned away because Johnson, who is Black, was wearing Nike Air Force 1s. Umi’s website says it has a “strictly enforced” dress code, which bars “ball caps, sneakers, athletic wear and sports jerseys,” but the couple says not only had Johnson
ChowNow
NOVEMBER 18, 2020
2020 has put a spotlight on delivery. Dining room closures nationwide due to the COVID-19 pandemic has made delivery a critical part of business operations. Many restaurateurs have been left to evaluate the best food delivery service for their restaurant. . In fact, prior to the COVID-19 pandemic, 45 percent of restaurants were working with a third-party delivery service.
Culinary Cues
NOVEMBER 30, 2020
Is it possible to narrow down the secret of greatness to one ingredient? What could it be? Is it really that simple, or in this case is simplicity really complex? I have had the honor to work with, know, or at least meet many extraordinary chefs and cooks and my assessment is that – yes, there is one common ingredient that makes all the difference in how adept, interesting, creative, and ultimately successful a chef or cook might become.
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The Restaurant Group
NOVEMBER 9, 2020
Restaurant-to-Consumer Social Media Engagement. If “a picture is worth a thousand words,” social media is to be thanked for taking Norwegian playwright Henrick Ibsen’s adage and using technology to digitally canvas the ether with multiple complex ideas, then framing them in a single image. Restaurants use social media to draw in diners. Patrons and tourists take photos of their meals, run them through filters, and make the food look as enticing as possible.
Xtra Chef
NOVEMBER 11, 2020
The holiday season is usually full of family, friends, and fun—and a lot of profitability for the restaurant industry. In fact, a survey of small business owners found that 47% of restaurants enjoy the most profitability during Q4. But as we know, 2020 is a year unlike any other, so the holidays are bound to be a bit different than what we’re all used to.
Modern Restaurant Management
NOVEMBER 3, 2020
Beyond the proven existential economic threat of COVID-19, restaurant owners and operators are facing uphill-battle challenges to their defining characteristic, accessibility. Think about it. Anyone can come into a restaurant, enjoy a great meal and service that’s personalized to them, and enjoy a convivial experience alone, with friends and/or surrounded by strangers also seeking human contact.
EATER
NOVEMBER 4, 2020
Sheila Fitzgerald /Shutterstock. How a canned blend of tomatoes, chiles, and spices became at million-dollar business When Erin Smith, chef and owner of Houston’s Feges BBQ, makes queso, she does it the Texas way. She cuts a package of Velveeta cheese into half-inch cubes and adds them to a saucepan until — after the addition of peppers, spices, and tomatoes — the resulting mix is fully melted.
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.
ChowNow
NOVEMBER 4, 2020
The COVID-19 pandemic has been a devastating experience for the restaurant industry, which has lost an estimated $200 billion within the first seven months of the crisis. Even in these dire circumstances, operators and staff alike have been remarkably resilient. ChowNow’s Restaurant Success Team has witnessed and guided our clients through the twists and turns of the past year.
Culinary Cues
NOVEMBER 25, 2020
For most people this will be a different Thanksgiving, a day without the traditional celebrations of large family gatherings, a day with far too much leftover turkey as we attempt to keep some semblance of normality through the bounty of the table. Even though those we care about the most may remain spread out across the country and social distancing is measured in hundreds of miles instead of six feet – there is still plenty to be grateful for.
Sculpture Hospitality
NOVEMBER 3, 2020
Did you know that as of 2019, there were 8,275 craft breweries operating in the United States? That figure was up from 7,346 in 2018, according to figures released by the Brewers Association and published by Beverage Daily. Meanwhile, craft distilleries are also growing at a rapid rate. In 2005, when the American craft distilling movement began, there were fewer than 100 active craft distillers.
Future Food
NOVEMBER 4, 2020
The Commons at the Ormond Collected brought to us by The Big Group Image via The Big Group. Hospitality Mindset – It’s All About The Customer. The Business of Food starts with thinking about hospitality – I call it a Consumer-First Approach. One that consistently excites as well as offers choice, efficiency, value, quality and consistency. Food and hospitality spend across the globe is on the rise, with all sectors vying for the food-dollar.
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Modern Restaurant Management
NOVEMBER 19, 2020
As the restaurant industry continues to grapple with understanding what the new normal looks like, there may be some hope. Recently, the House of Representatives passed the RESTAURANTS Act, which aims to help restaurants work their way through the pandemic, including getting their employees working again. If the bill is passed, it will create a $120 billion revitalization fund for independent restaurants to handle the long-term effects of the pandemic on their industry.
EATER
NOVEMBER 11, 2020
Breakfast at Soda Tala: coffee, aguadulce en leche (panela or unprocessed cane sugar in warm milk), a Talapinto with salchichón, and a tortilla con queso. Wander the maze-like aisles of San José’s historic market for gallo pinto, picadillo, and anything else you could ever want When navigating Costa Rica, landmarks are your main guide. Though street and house numbers definitely exist, the country has never fully developed a nationwide address system.
Hot Schedules
NOVEMBER 3, 2020
Blog. Top 3 Fundamentals of Running Vital Restaurant Operations. S ome may look back on 2020 as the year that fundamentally changed the hospitality industry – and they wouldn’t be wrong. Between documenting team member wellness to modifying your roster to accommodate changing consumer demand, operating during a pandemic has certainly challenged the way we view success.
Restaurant365
NOVEMBER 20, 2020
Background. Eli’s Restaurant Group is a family of restaurants that’s called Connecticut home for more than two decades. With six restaurant locations and a catering arm, Eli’s Restaurant Group shares the vision that upscale American cuisine can be combined with a friendly, inviting atmosphere. Eli’s provides a “perfect place for families, friends, and sports fans to eat, drink, and enjoy.” Restaurants include Eli’s Brick Oven Pizza, popular for its pizza and w
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