Culinary Cues
JANUARY 26, 2025
Immigration has been the hot topic in political circles for decades with polarized opinions about the breadth of the problem and both conservative and radical approaches debated. It seems to me, that the realities of this challenge are not given sufficient airtime. So, lets look at immigration through the eyes of the business of food from agriculture to food processing and on to the restaurants we all enjoy supporting.
Modern Restaurant Management
JANUARY 14, 2025
Experts have deemed recovery from the pandemic “complete ,” but a new set of challenges has emerged for restaurants: labor shortages, disrupted supply chains, and extreme weather. Amid these potential disruptions, operators need a fresh approach to managing food costs. Here are seven strategies to boost adaptability and resilience while safeguarding the bottom line.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Sante
JANUARY 24, 2025
There may be a silver lining The post The Potential Impact of U.S. Tariffs on Global Wine and Spirits Trade appeared first on Sant.Food.Wine.Spirits.
SpotOn
JANUARY 13, 2025
The January 2025 Los Angeles wildfires are some of the most destructive in California history. While the physical damage is still being assessed, there is no way to fully capture the scope of the loss. Los Angelenos have lost loved ones, homes, and businesses that were the result of a life’s work. In time LA will rebuild, though these scars will remain.
Advertiser: Paycor
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
The Eat Restaurant
JANUARY 12, 2025
Review websites can produce mixed feelings in restaurant owners. Sites such as Tripadvisor, Yelp and Zomato give consumers a platform to express feedback, which they dont always mention while theyre in a restaurant. And in some cases, you may feel you come unfairly under fire.
Wasserstrom
JANUARY 10, 2025
The perennial tension between front-of-house (FOH) and back-of-house (BOH) staff is a persistent challenge within the foodservice industry. In this article, we explore potential causes of the tension between the FOH and BOH and offer a solution that will help improve operational efficiency, guest satisfaction, and employee camaraderie: cross-training.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Crunchtime
JANUARY 9, 2025
Food safety technology has come a long way. More companies are tracking temperatures digitally, using automation to streamline operations, and taking the guesswork out of date labeling through digital label printers. W e've outlined 3 key areas where technology can be used to improve food safety practices in c-stores from Loves Travel Stops Director of Food Service, Nick Bouse.
ChefMod
JANUARY 21, 2025
Running an independent restaurant isnt just a businessits a legacy. For the 524,000 independently owned, single-location restaurants across the United States, these establishments represent more than food and service. They are symbols of hard work, family pride, and community connection, often passed down through generations. However, todays restaurant landscape presents unique challenges, especially when it comes to technology adoption and maintaining operational efficiency.
Goliath Consulting
JANUARY 25, 2025
As diners become more health-conscious and adventurous, food trends and restaurant strategies are shifting to align with these preferences. Below are some of the most compelling trends and concepts driving the industry forward. Flour Alternatives : Gluten-free flour alternatives are reshaping the culinary landscape. Options like chickpea, almond, and coconut flours not only cater to dietary restrictions but also deliver powerful nutritional benefits.
Modern Restaurant Management
JANUARY 27, 2025
Managing staff tips in a restaurant can be a delicate balancing act. Tipping policies affect morale, teamwork, and the overall success of your establishment. Here's a detailed guide on how to navigate this important issue effectively. 1. Understand the Basics of Tip Distribution Before creating or adjusting your tipping policy, understand the typical roles involved and how tips are usually distributed: Waitstaff: Often the primary recipients of tips as they interact directly with customers.
Advertiser: Paycor
Mid-year performance reviews aren’t just boxes for HR to check. Paycor’s toolkit empowers leaders to: Identify high-potential team members. Boost engagement with meaningful feedback. Support struggling employees. Nurture top talent to drive results. Learn how to ignite employee potential through meaningful feedback. When you nurture top talent, everybody wins.
Culinary Cues
JANUARY 13, 2025
This is a time of the year when many invest personal effort in speculating who will win the honors as NFL Most Valuable Player. Sure, there are always a few players who truly stand out and supporters are quick to point to a portfolio of statistics to lend credibility to their choice. Although egos might be polished for some and disappointment constantly expressed when your choice is overlooked, the reality is that no one person on a team can take full credit for the success of the whole, nor can
ChowNow
JANUARY 27, 2025
Los Angeles has always been a city defined by its resilience, but the recent wildfires have tested its strength in unimaginable ways. Entire neighbourhoods have been uprooted, leaving families displaced and communities in need of urgent support. As first responders work tirelessly to contain the fires and protect lives, local businesses have stepped up to provide essential aid in whatever ways they can.
EATER
JANUARY 30, 2025
Knorr hot spinach and artichoke dip. | Stefania Orr Whether youre planning to watch the Super Bowl or dont feel like making an elaborate dinner, a big dip with crusty bread or crackers is magic Sometimes, nothing hits the spot quite like a big bowl of dip. Not just dip as an appetizer to the main course, or dip as an afterthought left to languish beside the charcuterie board, but dip as the star of the show.
The Rail
JANUARY 21, 2025
By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. This leads to huge financial losses, operational inefficiencies, and environmental harm. However, traditional waste management methods often fail to address the root causes, depriving businesses of all the benefits of reducing food waste.
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.
Goliath Consulting
JANUARY 16, 2025
Dry January, the month-long challenge encouraging individuals to abstain from alcohol, has grown in popularity over the years. While originally a personal wellness trend, it has now become a social and cultural movement. One of the key drivers behind its rise is Gen Z, a generation that is redefining how we think about drinkingand socializing. Unlike previous generations, Gen Z is prioritizing health, mindfulness, and meaningful connections.
Modern Restaurant Management
JANUARY 2, 2025
Opening a restaurant in competitive markets like South Florida is no easy task. Nearly 49 percent of restaurants fail within their first five years, and the 10-year survival rate is less than 35 percent, according to the U.S. Bureau of Labor Statistics. High rents, competition, and fees make it tough for new restaurants to stay afloat. However, one way to boost your restaurant's chances of success is by using a beer and wine license to offer creative cocktails—without the high cost and
Culinary Cues
JANUARY 29, 2025
Lets put it all on the table. This, a phrase commonly used to represent being totally honest and transparent is to some a last resort, while to others a method of operation that inspires people to action. Quite often, this honesty stems from strong beliefs, being backed into a corner with little hope of alternatives, as well as total confidence in ones approach, skills and/or knowledge.
ChowNow
JANUARY 23, 2025
Has your restaurant hit a plateau? Are your regulars ordering the same drink and entree every time they come in? Does the energy feel flat, and the customers look bored. Seeing those glazed-over eyes is unsettling, and youre starting to think, Maybe its time to shake things up a bit. Get some fresh customers through the door and start the neighborhood talking about whats happening in your restaurant again.
Advertiser: ZoomInfo
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
EATER
JANUARY 3, 2025
Underbaked cookies, begone Pretty much every home cook I know owns at least a few cookie sheets, and thats because theyre one of the most versatile pieces of cooking equipment that you can own. Theyre perfect for cookies, of course, but also ideal for roasting veggies, baking proteins, and the universally beloved sheet-pan dinner. And while the giant cookie sheet typically called a half sheet , in bakers parlance is certainly useful, it doesnt hold a candle to its smaller sibling, the quarter
The Rail
JANUARY 3, 2025
By Indiana Lee, Contributor The restaurant industry is one of the most fast paced in America, with new trends, dishes, and technologies emerging year-round. This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. Regular staff training ensures your employees are equipped to handle a fast-paced restaurant environment and the challenges that come with it, deliver exceptional service, and adapt to evolving industry trends
Goliath Consulting
JANUARY 7, 2025
The global livestock and poultry markets are set for significant shifts in 2025. Chicken meat exports are projected to soar, while the beef and pork sectors face mixed challenges. This analysis is informed by data from the United States Department of Agricultures report Livestock and Poultry: World Markets and Trade. Heres a detailed look at what lies ahead: Chicken Meat: A Bright Spot in Global Trade Global chicken meat exports are forecast to rise by 2% in 2025, reaching a record 13.8 million
Modern Restaurant Management
JANUARY 10, 2025
As the restaurant industry moves into 2025, design is taking center stage as a key driver of guest experience, operational efficiency and brand storytelling. Today’s diners expect more than just good food—they seek environments that captivate, connect and surprise. Mintel’s 2024 Global Consumer Trend ‘Relationship Renaissance’ revealed that coming out of the pandemic, consumers expressed an eagerness to seek connection with purpose.
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.
Culinary Cues
JANUARY 19, 2025
This morning, I found myself deep in thought about a lifetime in the kitchen, the people with whom I have worked, and those who I simply had the pleasure to meet. I was wrestling with what we contribute during our careers and what it meant to be good, or even great, not just competent at what we do. A few moments before this lapse in time trying to think about the past fifty-five years of connections with food, I read notice of the passing of Chef Andre Soltner who operated the finest French res
ChowNow
JANUARY 23, 2025
Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. Your regulars, the ones that keep the lights on and the closed sign flipped to open, often get overlooked, if not blatantly ignored. You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line?
EATER
JANUARY 15, 2025
Pivoting from conservation to wild seaweed harvesting, an ecologist sells the delicious algae to chefs. Seaweed company The Good Ocean is the first business in India that harvests wild seaweed and sells it to chefs across the country that are integrating the sustainable algae into traditional dishes. A lot of people think Im coming to the tide pools to harvest mussels or oysters, recounts founder and ecologist Gabriella DCruz.
The Rail
JANUARY 15, 2025
By Jordan Matthews, Contributor Urban restaurants often have limited space, making it critical to maximize every inch for efficiency and comfort. Space optimization techniques can improve operations and enhance the dining experience. These methods offer practical ways to manage space constraints without major renovations. Assess Your Space for Hidden Potential Conducting a strategic and thorough layout assessment is the first step to optimizing your restaurants space.
Advertisement
Fuel your restaurant’s success with our comprehensive 2025 funding guide! Running a restaurant comes with unique financial challenges, from managing seasonal fluctuations to covering unexpected expenses like equipment repairs or ingredient shortages. This guide dives into fast, flexible financing options for restaurant owners. Discover how to bridge cash flow gaps, fund expansions, or navigate slow seasons without compromising service quality.
SpotOn
JANUARY 14, 2025
Restaurants weren’t always about exclusive reservations and expertly fused small plates. The origin of the English word “restaurant” comes from the French verb restaurer, which means “to restore oneself.” Renee Gordon is no historian. But as a chef with 40 years of professional kitchen experience, she’s well-versed in the history of restaurants and the role they’ve played in the community over time.
Modern Restaurant Management
JANUARY 23, 2025
The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment.
Wasserstrom
JANUARY 6, 2025
Analysts predict that the swicy (sweet + spicy) trend will continue gaining momentum in 2025. Although it is being heavily marketed as a new trend, the swicy flavor profile isn’t a fleeting fad; it’s a deeply ingrained human preference for balanced sensory experiences and a ubiquitous part of global cuisine. For foodservice and beverage operators […] The post Swicy: How to Capitalize on This Classic Flavor Profile appeared first on The Official Wasserstrom Blog.
ChowNow
JANUARY 30, 2025
Why does your restaurant, no matter the size, need to invest in branding? Because your brand is what makes your restaurant unforgettable. The ultimate goal of branding is to create an emotional connection with your customers that encourages them to choose you over your competitors. Every. Single. Time. But how do you get there? What steps do you take to establish that emotional connection?
Advertiser: Paycor
Great leadership development is the key to sustainable business growth. Are you ready to design an effective program? HR can use Paycor’s framework to: Set achievable goals. Align employee and company needs. Support different learning styles. Empower the next generation of leaders. Invest in your company’s future with a strong leadership development program.
Expert insights. Personalized for you.
446 
Let's personalize your content