January, 2025

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IMMIGRATION AND THE BUSINESS OF FOOD

Culinary Cues

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.

Food 369
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How Restaurants Can Manage Food Costs During Disruptions

Modern Restaurant Management

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.

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The Potential Impact of U.S. Tariffs on Global Wine and Spirits Trade

Sante

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.

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Tips & Resources for Restaurants Impacted by LA Wildfires

SpotOn

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.

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10 HR Metrics for 2025: HR Data Toolkit

The right HR metrics can illuminate hidden trends, justify decisions to the C-suite, and give you an edge in this unpredictable economy. Download Paycor’s guide and learn how to calculate your: Cost-per-Hire Total Financial Impact of Absences Voluntary Turnover Rate And more!

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10 Ultimate Review Sites for Restaurants in 2025: Boost Your Visibility

The Eat Restaurant

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.

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Can Cross-Training Ease FOH vs. BOH Tension in Restaurants?

Wasserstrom

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.

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3 Ways Tech Improves Food Safety in C-Stores According to Love’s Travel Stops

Crunchtime

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.

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Empowering Independent Restaurants: Navigating Technology and Tradition

ChefMod

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.

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Emerging Trends in Healthy Foods and Restaurant Concepts

Goliath Consulting

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.

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THE RESTAURANT MVP

Culinary Cues

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

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Navigating Payroll Compliance: Future-Proofing Payroll in an Evolving Regulatory Landscape

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.

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A Comprehensive Guide to Managing Staff Tips in Restaurants

Modern Restaurant Management

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.

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The Best Dip Recipes for the Super Bowl, According to Eater Staff

EATER

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.

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ChowNow Restaurant Partners Step Up for LA Fire Relief

ChowNow

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.

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Shifting into Soup Mode and Streamlining Operations at Soup’d Up

SpotOn

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.

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The Funding Recipe for Your Restaurant – A Guide To Growing Your Business

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.

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Transforming Hospitality Analytics with RAD

Restaurant Technology Guys

In todays data-driven world, managing a restaurant or hospitality business means navigating an overwhelming influx of information. While numbers can provide valuable insights, they often leave operators with more questions than answers. This is where RAD steps in.

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OUR GIVING NATURE

Culinary Cues

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.

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How a Creative Cocktail Program with a Beer and Wine License Can Help Your New Restaurant Succeed

Modern Restaurant Management

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

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The Zuni Cafe’s Famous Roast Chicken Recipe, Now Without a Smoke-Filled Kitchen

EATER

Dina vila We adapted the Zuni Cafes roast chicken and bread salad to be easier but no less flavorful A lot of ink has been spilled over Zuni Cafe, the iconic San Francisco restaurant that has been a bastion of California cuisine since it opened in 1979. Almost everything written about the restaurant shoehorns in a mention of the roasted chicken with bread salad for two, a dish that the late chef Judy Rodgers added to the menu almost 30 years ago.

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5 Ways You Can Win Faster with Gen AI in Sales

Incorporating generative AI (gen AI) into your sales process can speed up your wins through improved efficiency, personalized customer interactions, and better informed decision- making. Gen AI is a game changer for busy salespeople and can reduce time-consuming tasks, such as customer research, note-taking, and writing emails, and provide insightful data analysis and recommendations.

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Swicy: How to Capitalize on This Classic Flavor Profile

Wasserstrom

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.

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Menu Engineering: Free Worksheet + Tips for a More Profitable Menu

SpotOn

According to a Gallup poll, guests only look at your menu for 109 seconds before ordering. Menu engineering uses real data to show you which items are the most profitable and should be your main focus. It also reveals which ones are dragging you down and need to be removed. See how your menu items are performing with our free menu engineering worksheet.

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Krispy Kreme reshuffles its leadership team

Restaurant Business

The doughnut chain shook up its management ranks with new chief product, growth and operating officers and a new president of international.

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BEING CHEF ANDRE SOLTNER

Culinary Cues

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

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2025 Payroll Calendar Templates (Biweekly, Semi-Monthly, and Monthly)

Use these handy calendar templates to stay on top of payroll in 2025! Download them today to share with your HR team or post for employees. Whether your company has biweekly, semi-monthly, or monthly pay periods, Paycor has you covered. Get your templates today!

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2025 Restaurant Design Trends: Elevating Guest Experiences with Innovation and Flexibility

Modern Restaurant Management

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.

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‘Customers Are Not Coming In’: LA Restaurants Reach a Breaking Point

EATER

Los Angeles restaurant operators and chefs share the dramatic collapse in business due to the wildfires and evacuations

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The 11 Best Restaurant Event Ideas That Actually Bring In New Customers And Keep Regulars Excited

ChowNow

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.

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How to Build a Transparent Supply Chain for Your Restaurant

Wasserstrom

Building a transparent supply chain is no longer a niche pursuit, but a fundamental imperative for value-conscious restaurant operators in 2025. The industrys growing demand for transparency drives the need for ethical sourcing building a supply chain that prioritizes responsible practices throughout, from farm and factory to fork. Responsible consumers want to know […] The post How to Build a Transparent Supply Chain for Your Restaurant appeared first on The Official Wasserstrom Blog.

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Less Stress, More Success: Accounting Best Practices & Processes for 2025

Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System

Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.

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Denny's reaches back for better days ahead

Restaurant Business

Franchisees applaud new management's willingness to resurrect past hits and reinforce traditional strengths as keys to the brand's rejuvenation.

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5 Ways AI Reduces Food Waste in Restaurants by 30%

The Rail

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.

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Make or Break: Managing the Media’s Role in Food Recalls

Modern Restaurant Management

In a recall crisis, the media can be your greatest ally or your worst enemy – it all comes down to how you manage the message. With food recalls at a five year high , there’s (understandably!) increased consumer demand for real-time information about these incidents. The media can be incredibly valuable in distributing updates to the public and other key stakeholders, but if the information they have is inaccurate or sensationalized, it’s not helpful in protecting public health

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Quarter Sheet Pans Are the Unsung Heroes of My Kitchen

EATER

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

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HR’s Blueprint for a Successful 2025

The HR industry is changing. Did you know… 1. There will be 4M more jobs than workers by 2033 ( BLS ). 2. For 84% of workers, flexibility is a top priority ( FlexJobs ). 3. 75% of employees have used AI at work ( CFO.com ). It’s time to meet the moment! Use Paycor’s guide to design a blueprint for success.