Modern Restaurant Management

JUNE 3, 2024

I’m an avid thrifter. I’ve visited almost every thrift store in my town — more than once. At checkout, I’m often handed a punch card alongside my receipt. We’re all familiar with punch cards; spend $100, get $10 free! But we’re also all familiar with the concept of forgetfulness. By the time I’ve purchased enough to get me to the $100 threshold (which for me, doesn’t take long), the long-forgotten punch card has already made its way to a trash can

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Loyalty Program Coupons Customer Experience Seasonal Menu 203

Culinary Cues

JUNE 23, 2024

There are kitchens and there are kitchens. Painting the environment that surrounds cooking with the same brush is unfair and quite inaccurate; yet many do. Those operations that resemble the caldrons of hell filled with arrogance, bullying, unprofessional behavior, and a lack of respect for people, product, and process is the same as categorizing musicians, athletes, business leaders, and politicians under a unified profile.

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Uniforms Front of House Back of House Food Supply 378

ChowNow

JUNE 5, 2024

In today’s digital age, online reviews are the modern-day word-of-mouth, and hungry diners often turn to Google restaurant reviews to find their next meal. Since 98% of consumers read reviews to help inform their decisions , it’s crucial for restaurants to encourage satisfied customers to provide feedback and manage their online reputation effectively.

Email Marketing 157

Email Marketing Social Media Website Management Online Ordering 157

The Restaurant Group

JUNE 5, 2024

Mastering the Startup: Essential Tips for Opening a New Restaurant Nearly 53,800 restaurants opened their doors last year. While the industry has proven its resilience and remains in demand throughout the year, not all establishments are sustainable over the long haul. What’s one of the most important aspects that can influence long-term success? Implementing a good start-up plan.

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License Food Truck Fine Dining Fast Casual 155

Advertiser: Paycor

Structured interview questions are a valuable tool for reducing bias in hiring. They help: Ensure all candidates are asked the same questions in the same way Level the playing field so all candidates have a fair chance of being successful Improve credibility, reliability, and validity Download the guide to get the most out of your interview questions!

Hiring

Wasserstrom

JUNE 6, 2024

Unlike picking out furniture for your home kitchen, selecting commercial shelving for your restaurant’s back of house (BoH) is a surprisingly complex task. Foodservice demands a specialized approach to storage, and we are here to help you make the best selection to meet the needs of your professional kitchen. This shelving guide breaks down the […] The post A Commercial Shelving Buying Guide for Your Restaurant’s Back of House appeared first on The Official Wasserstrom Blog.

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Back of House BOH Blog Specials 135

EATER

JUNE 27, 2024

In May, the Big Queer Food Fest took place in Boston. | Big Queer Food Fest The founders of the Big Queer Food Fest have plans for 2025. In the meantime, they’re finding out just how big the queer food community is. Being of the generation raised by Food Network, Top Chef , and Anthony Bourdain, I developed certain ideas of what a chef looked like. A chef could be bawdy and brash or obsessed with science.

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Food 2025 Events Influencer 117

SpotOn

JUNE 18, 2024

It all starts with a cheeseburger. It's a double, with extra caramelized onions, avocado, sub cheddar for Swiss. No mayo, hold the tomatoes. The server just onboarded last week and didn't know which is a modifier versus an add-on versus something he'll have to run by the kitchen staff first.  The rest of the table is patiently waiting their turn, but the special burger is taking up so much of my time, so I just need to get their orders as quickly as possible and move on to my

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POS Customer Experience Customer Service Take-out 98

Sculpture Hospitality

JUNE 18, 2024

So, you're in the restaurant biz, slinging delicious dishes and mixing up killer cocktails. But conquering taste buds isn’t enough. You're a business after all, and increasing profitability and beating the competition is critical.

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Management Management 126

Crunchtime

JUNE 4, 2024

Few QSR brands, let alone ones with nearly 900 locations open 24/7, 364 days a year, can serve burgers that are made-to-order when ordered, using 100% pure, never-frozen beef in each store, every day.

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Operations Ordering Serving 167

Squirrel Systems

JUNE 3, 2024

In the competitive landscape of the restaurant industry, staff retention has become a critical challenge. High turnover rates not only disrupt operations but also incur significant costs related to hiring and training new employees. However, technological advancements in restaurant labor management and scheduling are proving to be game-changers in addressing this issue.

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Technology Management Management Restaurant Law 92

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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.

Beverage

EATER

JUNE 21, 2024

Kamameshi at Goya. | Tati Frison In the world’s largest Japanese diaspora community, ambitious Nikkei restaurants are building on Japanese traditions and Brazilian gastronomy to impress customers of all backgrounds Kasato Maru is a familiar name at many of São Paulo’s Japanese restaurants. It commonly shows up on menus, referring to an assortment of sushi and sashimi.

Food Supply 112

Food Supply Recruiting Supplies Customer Experience 112

Modern Restaurant Management

JUNE 12, 2024

Have you completed a small business checkup at your restaurant lately? If not, you might be overlooking ways to improve your eatery’s financial health and learn to thrive in this challenging economic climate. Full tables, employees earning solid tips, shifts being fully staffed and the restaurant having the ability to source quality provisions at reasonable prices and dependable delivery times, are among the signs the business is thriving, according to Ben Johnston, COO of Kapitus.

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Cash Management Equipment Small Business Magazine 197

SpotOn

JUNE 17, 2024

Operators plan to increase direct online ordering capabilities in 2024 to take control of takeout profits Tech plays a vital role in increasing earning potential for staff, promoting retention Kiosks provide faster service, resulting in more transactions and higher check averages SAN FRANCISCO, Calif., Monday, June 17, 2024 — Today, SpotOn , the top-rated software and payments partner for restaurants and small businesses, revealed the details of its Restaurant Operator Intelligence Report

Technology 111

Technology Operations Point of Sale Loyalty Program 111

Restaurant Business

JUNE 5, 2024

Staying on top in today’s crowded, dynamic beverage industry requires a fresh approach from even the most well-established brands. While the growth opportunity in the bubble tea market is significant – Forbes Business Insights projects that the global bubble tea market will grow from $2.46 billion in 2023 to a predicted $4.78 billion in 2032 – with increased opportunity comes increased competition.

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Beverage Marketing 2005 Social Media 111

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Managing HR tasks like payroll, compliance, and employee data can overwhelm small businesses. That’s where a Human Capital Management (HCM) solution comes in. Our eBook, Why Every Small Business Needs an HCM Solution: A Comprehensive Guide , shows how an HCM system automates tedious processes, ensuring your business stays compliant and efficient. You’ll learn how to simplify payroll, eliminate costly errors, and empower your employees with self-service tools.

Small Business

Crunchtime

JUNE 13, 2024

It’s time to take a good, hard look at how multi-location restaurants work today—the time lost, forgotten work, wasted materials, and missed communication—versus the potential of how it could be. Traditional tools and techniques, like laminated checklists, coffee-stained documents, and back-office binders, simply no longer cut it.

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Document Operations Waste Communication 167

TastyIgniter

JUNE 8, 2024

Facing rising food costs in your restaurant? Discover ten effective strategies to manage expenses, from daily number reviews and accurate inventory forecasting to creative menu design and staff engagement. Learn how to streamline operations, reduce waste, and maintain profitability in a competitive market.

Food 84

Food Waste Inventory Design 84

EATER

JUNE 6, 2024

Morgan Spurlock | FilmMagic, Inc The fuzzy line between the man Morgan Spurlock and his work results in a thorny legacy for the late, disgraced documentarian’s most influential film, Super Size Me , which turned 20 this year There’s an awkward scene toward the beginning of Super Size Me 2: Holy Chicken! — the unheralded sequel to the Oscar-nominated Super Size Me documentary — where Morgan Spurlock calls to inquire about procuring a bank loan to buy his own chicken farm.

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Modern Restaurant Management

JUNE 5, 2024

The Green Orchid , a garden-to-table, fully solar-powered restaurant recently opened in Sarasota's Marie Selby Botanical Gardens, expects soon to be the world’s first net-positive energy restaurant, generating more energy than it consumes. Designed by Overland Partners and operated by Michaels On East, the eatery's seasonally inspired menu features produce from The Drs.

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Certification Sustainability Design Seasonal Menu 189

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Running a profitable restaurant requires more than great food and service. Our guide breaks down five actionable strategies to help you control costs and maximize profitability. Learn how to track and reduce food waste, optimize labor costs with smart scheduling, make data-driven decisions with regular P&L reviews, and manage fixed and variable costs efficiently.

Food

Slurp!

JUNE 9, 2024

Pembayaran Tanpa Tunai atau “Cashless” telah menjadi pilihan Masyarakat pada masa kini dalam pelbagai urusan perniagaan termasuk F&B. Di samping ia memberikan pilihan yang lebih fleksibel untuk pelanggan melakukan transaksi, Penggunaan Pembayaran Tanpa Tunai ini juga lebih efisien berbanding penggunaan tunai kerana tidak perlu membawa wang tunai atau perlu mengeluarkan wang di bank.

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POS Point of Sale 97

Restaurant Business

JUNE 3, 2024

In an increasingly complex and expensive labor market, automated coffee solutions can significantly enhance margins for coffee operators. For most Americans, coffee is a part of their life. In fact, according to the National Coffee Association’s NCDT Spring 2024 report, 67% of Americans have consumed a coffee in the last day. These are the highest numbers recorded in recent years.

Supplies 110

Supplies 2024 Beverage Customer Experience 110

Crunchtime

JUNE 10, 2024

Landry’s is a worldwide leader in innovative dining, family-friendly entertainment destinations, iconic casinos, and award-winning hospitality destinations. With concepts ranging from Golden Nugget casinos to the NBA’s Houston Rockets, Landry’s represents 60+ brands and operates 600+ dining establishments.

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Training Entertainment Innovation Dine-in 158

Margin Edge

JUNE 10, 2024

MarginEdge | 8 ways a restaurant management system can help multi-unit and multi-location restaurants increase margins and profitability.

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Management Management Food 105

Speaker: Joe Sharpe and James Carlson

Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.

Management

EATER

JUNE 17, 2024

Photo illustration by Lille Allen Seafood hot dogs have failed to hook diners in the United States. Could that change? A few years ago, on a summer night in Cambridge, Massachusetts, I had a hot dog that surprised me so much I’m thinking about it now. At first, the “ Sea Dog ” from the wine bar Dear Annie made me skeptical. It was plump, yes, but pallid, almost vampiric against its grilled bun.

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2022 Waste Casual Customer Experience 110

Modern Restaurant Management

JUNE 24, 2024

Diners should expect to be delighted by modernized comfort food and low-waste menus, according to Unilever Food Solutions’ Future Menus Top North America Trends 2024 report. It also acts as a recipe guide with solutions to industry-wide challenges, from cost-saving initiatives that ease labor shortages to recipes backed by forward-thinking trends.

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Seasonal Menu 2024 Social Media Waste 188

TastyIgniter

JUNE 19, 2024

Market your restaurant to health-conscious consumers by understanding their preferences for nutrient-dense, organic, plant-based, and low-calorie options. Use clear and enticing menu descriptions, highlight health benefits, and share appealing visuals. Engage on social media with health tips, influencer collaborations, and challenges. Implement online ordering and partner with health-focused delivery apps.

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Marketing Social Media Online Ordering Influencer 87

Restaurant Business

JUNE 24, 2024

River Subs LLC, a large operator out of San Antonio is seeking Chapter 11 debt protection after losing a nearly $3 million judgment in a wrongful death lawsuit.

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Operations 131

Speaker: Igli Laci, Strategic Finance Leader

In today’s competitive market, pricing is more than just a number — it’s the cornerstone of profitability. The right pricing strategy ensures that you capture the true value of your offering, paving the way for sustainable growth and long-term success. Join Igli Laci, Strategic Finance Leader, in this exclusive session where he will explore how a well-crafted pricing approach balances customer perception with business objectives, creating a powerful tool for securing both competitive advantage a

Pricing

Culinary Cues

JUNE 13, 2024

To every graduate of a culinary program – the world is now your oyster. You are in control so don’t waste the opportunity to be someone special, to make a difference, to find happiness and fulfillment, and build a future to be proud of. You have invested some time and effort to get where you are, but there is so much more work ahead. You have a foundation to build on and many choices to make as you construct the future.

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Café Education Small Business Waste 374

Sante

JUNE 30, 2024

Bar Convent Brooklyn is one of the premier spirit shows in the country. Every corner of this remarkable event introduces Continue Reading The post Exceptional Spirits Showcased: Highlights from Bar Convent Brooklyn appeared first on Santé Magazine.

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Bar Magazine Events 264

EATER

JUNE 3, 2024

It’s weird, but it works. | Taco Bell The chain’s latest menu gimmicks are improbably good After a decade or so of writing about food, I am relatively immune to a fast-food gimmick. I no longer trust that a chain’s decision to make a sandwich that uses fried chicken instead of buns, a la the KFC Double Down , is actually going to be good. The key exception to this rule is Taco Bell, a chain that always seems to stick the landing when it comes to an absurd culinary mash-up.

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2012 Food Food Order Hiring 134

Modern Restaurant Management

JUNE 25, 2024

While viewers are anticipating the third season premiere of "The Bear" on June 27, the show really hits home for industry insiders as the dark comedy highlghts the daily struggles of operating a restaurant as well as opening one. It's raw and realistic portrayal of the struggles to keep a family-owned restaurant in Chicago up and running, mirror the real-world experiences of many in the industry, particularly in the areas of financial and mental health. "'The Bear' does a

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Front of House Back of House Employee Relations FOH 179

Advertiser: Paycor

HR leaders drowning in paperwork struggle to meet C-suite's strategic expectations. Burnout and high turnover plague the field, with 95% feeling overwhelmed. This guide explores how the right tools can free HR from admin tasks and empower them to become the strategic leaders they’re meant to be.