November, 2020

What Customers Don’t Know About Restaurant Work

Culinary Cues

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.

How to Create and Use a Restaurant Employee Evaluation Form

7 Shifts

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.

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Navigating the Bar Business During the Holidays and into 2021

Goliath Consulting

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.

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Why Discounts Will Slowly Kill Your Restaurant

Embrace the Suck

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.

Reader Survey 2021 Restaurateur Connection

Can you believe we are in 2021? 2020 was a challenging year for restaurant professionals. 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.

Tips for Keeping Restaurants Afloat as COVID Cases Spike

Modern Restaurant Management

As the restaurant industry continues to grapple with understanding what the new normal looks like, there may be some hope.

Holiday Wines to Spread Joy

Sante

As this unusual year ends, we may yearn for a boost to our spirits. Whether you seek beverages for gifting or sharing at small gatherings, here is a panel of drinks to match diverse palates. Deborah Grossman. Here are several categories for selecting holiday beverages.

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Why Inventory Management is Key to a Successful Craft Brewery or Distillery

Sculpture Hospitality

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.

How to Create an Effective Restaurant Onboarding Process

7 Shifts

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.

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Eli’s Restaurant Group Recoups $1.1 Million Prime Cost Gap During Pandemic with Restaurant365

Restaurant365

Background. Eli’s Restaurant Group is a family of restaurants that’s called Connecticut home for more than two decades.

How Restaurant Owners Can Prepare for the COVID-19 Cold Weather Lull

Modern Restaurant Management

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.

Restrictions into Opportunities: How to Make Your Restaurant Succeed

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.

Boardroom Spirits Releases Seasonal Nocino

Sante

Green Walnut Liqueur Returns for the Season and is Featured in Two New Ready-To-Drink Bottled Cocktails. Boardroom Spirits, the award-winning, sustainable precision craft distiller announces the seasonal release of its annual holiday spirit, Nocino (28% ABV $39.99

REMEMBERING THE PROFESSIONAL LEGENDS IN YOUR LIFE

Culinary Cues

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.

Myth: Your Restaurant or Bar’s POS Will Cover Your Inventory Needs

Sculpture Hospitality

Touchscreen point-of-sale (POS) systems are a crucial part of any restaurant or bar’s operational processes, but they can be incredibly expensive. POS systems often cost at least $20,000, and that price often comes with the myth that a POS can fulfill all of a restaurant’s operational needs.

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10 Recruitment Strategies To Improve Hiring And Attract Top Talent

Sling

Finding the best team members is crucial to the success of your business. That’s why recruitment strategies are essential for attracting top talent.

Webinar Survey 2021 Restaurateur Connection

Can you believe we are in 2021? 2020 has been a challenging year for restaurant professionals. 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.

Increasing Your Virtual Presence to Encourage Customer Loyalty

The Restaurant Group

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.

2021: A Year of Strategic Questions for Restaurants 

Modern Restaurant Management

Perhaps the biggest question on restaurateurs’ minds right now is: “Do I plan for the 2021 I was expecting, or can I just go back to 2019?” ” After all, the news is swarming with stories about vaccines that seem to be working.

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Isiah Thomas’ Award-Winning Cheurlin Champagne Launches E-Commerce Storefront with Thirstie

Sante

The official champagne of the National Basketball Players Association partners with Thirstie Inc. to build an innovative “DTC” purchase option for consumers on the Cheurlin website.

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THE SINGLE MOST IMPORTANT INGREDIENT IN THE MAKING OF A GREAT CHEF

Culinary Cues

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?

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How to boost hospitality business revenue through influencer marketing

Typsy

Now more than ever, branching out to find creative ways to promote your business and brand is absolutely essential. The events of this year have proven that “traditional” (in other words, non-digital) marketing can’t give you the same edge and reach that social media can.

How Main Squeeze Reduced Their Labor by 25% Across 10+ Locations in 9 Months

7 Shifts

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.

Restaurant Inventory Management All-time Best Practices

Crunchtime

It's as unavoidable as death and taxes: we're talking inventory management. Counting inventory can be a restauranteur's least favorite part of their job - but, it doesn't have to be. There are several ways to make taking inventory a little easier and less painful.

How the Restaurant Industry Can Tackle the Cold Weather Season

Modern Restaurant Management

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.

The True Cost of Keeping a Restaurant Open During a Pandemic

EATER

Pim Techamuanvivit | Nahm.

IT’S STILL A TIME OF THANKSGIVING

Culinary Cues

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.

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Good Advertising for Good People

Indoor Media

When you plan your advertising campaign, it may be helpful to review why you went into business in the first place. For most people, it’s because you had a dream.

Take These 3 Steps to Survive An Unusual Hospitality Holiday Season

Xtra Chef

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.

??3 Delicious Ways to Pair Sauternes Wine with Food You’ll Love

A Wine Story

One of the most delicious and complex wines in the world is Sauternes. This is a golden wine produced in a region of Bordeaux, France, also called Sauternes. The reason is that in France, wines take their name from the region where the grapes grow, not the grapes themselves.

Five Local SEO Tips to Boost Your Restaurant’s Online Visibility

Modern Restaurant Management

Not too long ago, the restaurant storefront and menu helped to attract customers, but now an online presence is more important than ever. The battle for visibility is no longer in your street presence but in web search results.

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11 Essential Techniques for Controlling Restaurant Food Costs

Restaurant365

Your restaurant food cost is pivotal to your business’ financial success. Everything from inventory management to recipe costing plays a role in controlling your cost of goods sold (CoGS).

Hospitality Mindset – It’s All About The Customer

Future Food

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.

Restaurant Dress Codes Frequently Target Black Customers. It’s Past Time for Them to Go.

EATER

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.

How to Manage Your Restaurant or Bar in Times of Interruption

Sculpture Hospitality

Interruptions to your business can be hugely damaging to your bottom line, and many brands in the hospitality business have realized this more so than ever in 2020 with social distancing and lockdowns forcing them to close their doors or limit their number of guests for extended periods of time.

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6 Tips for Free Restaurant Advertising

Indoor Media

Let’s face it, everyone needs to advertise. Today, restaurants face some tough decisions, and it can be difficult to prioritize new advertising when you’re already on a tight budget. We’ve put together a list of six ways you can promote your restaurant without going broke.

Four Reasons to Consider a Virtual Kitchen Now

Modern Restaurant Management

The devastating effects of restaurants during COVID-19 cannot be understated. According to recent data published by Yelp , 26,000 restaurants have permanently closed due to COVID-19.

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