Sculpture Hospitality
MAY 9, 2022
It’s rare for restaurateurs to get to the next ordering day with no leftovers, no spoilage, and no last-minute menu changes. Even the best restaurant managers struggle with food purchasing and forecasting.
Restaurant365
MAY 10, 2022
Restaurant staffing is currently top of mind for every operator. It’s a candidate’s market, so competing with other restaurants goes beyond offering higher wages and providing benefits to hourly workers. Now, the speed at which you hire top restaurant talent can be the difference between landing those sought-after employees or losing them to the competition.
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Goliath Consulting
MAY 10, 2022
As everything gets more expensive, consumers are panicking, and business owners are in a predicament. To cover supply chain costs, restaurant owners need to raise their prices. However, will raising these prices cause them to lose some loyal customers who cannot afford it anymore? With any shift in costs, business owners will see the effect it has on profitability.
Culinary Cues
MAY 12, 2022
I get it, profit in restaurants is sometimes hard to come by. We deal with highly perishable goods, unpredictable customer behavior, swinging door staffing, and constantly escalating cost of goods. Restaurants get hit from all angles so when there is a chance to push the envelope on pricing – many do. It’s so hard to make money on that 10 oz. Prime Filet or 14 oz.
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7 Shifts
MAY 11, 2022
The 9 to 5 workday is common in many industries—but not in restaurants. The hospitality industry calls for early mornings and late nights, which means a normal scheduling approach doesn't exactly fit in a restaurant. If your restaurant is open 24/7 or needs workers outside its normal hours of service, your business might benefit from a swing shift schedule , which ensures you have the right amount of coverage at the right times.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Perfect Daily Grind
MAY 9, 2022
For many baristas, a passion for high-quality coffee is one of the main reasons they work in the specialty coffee industry. But alongside this enthusiasm, baristas must also develop a broad range of technical skills, as well as knowing how to provide excellent customer service, if they are to be successful. In many cases, honing these skills gives baristas the foundation they need to advance in their careers, should they have the desire to.
Culinary Cues
MAY 8, 2022
When I was 15 years old the furthest thing from my mind was planning my future. This was the beginning of that age when aside from finding a way to be independent and seeking a girlfriend, there was very little planning going on. Ah, but getting a part-time job with a paycheck was a good start. I managed to land a weekend job at a local diner as a dishwasher.
7 Shifts
MAY 11, 2022
Episode Summary. As editor at Food News Media , Danny Klein has a 30,000-foot view of everything that's going on in our industry. So from curbside pickup to QR codes, to the labor shortage to loyalty, Danny has a ton of thoughts to share. It's an episode that's just packed with breakdowns, some hot takes, and knowledge bombs that you can take back to your teams.
Modern Restaurant Management
MAY 9, 2022
What’s the saying? You can’t get blood from a turnip? Today’s restaurant guests are certainly an example. There’s only so much wiggle room in their discretionary incomes and it’s showing up in decreasing basket size and check. Based on our most recent QSR sales and traffic data , we can tell from decreases in traffic and basket size that we’re at an inflationary tipping point.
Advertiser: Paycor
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Perfect Daily Grind
MAY 10, 2022
Coffee has long been renowned for its health benefits. For decades, research has shown that coffee can help to reduce the risk of developing major diseases, such as type 2 diabetes and cardiovascular disease. However, alongside the health benefits of consuming coffee itself, some of the byproducts in the supply chain actually have nutraceutical properties.
Culinary Cues
MAY 9, 2022
Weekend work continued through the Fall and Winter when I turned 16. I already made plans to work full time at the diner during the summer months. Millie was beginning to involve me in some of her breakfast prep when things were slow. I peeled and diced potatoes for home fries, cracked eggs for scrambled and omelets, and learned how to use the slicer to cut bacon from slabs (this was before layout bacon was a thing).
Sculpture Hospitality
MAY 9, 2022
It’s rare for restaurateurs to get to the next ordering day with no leftovers, no spoilage, and no last-minute menu changes. Even the best restaurant managers struggle with food purchasing and forecasting.
Modern Restaurant Management
MAY 12, 2022
Is the popularity of veganism slowing? According to a new report from the team at Chef’s Pencil , the answer could be yes, but there is a bright spot for restaurants. The team utilized a variety of data sets including Google search trends, Google Adwords and sales information for the research. Vegan-related searches have actuall increased over the past couple of years in the United States.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Lavu
MAY 12, 2022
If you run a fast casual or quick service restaurant, you have the option of improving the customer experience by using self-order kiosks. Self-ordering kiosks … How Much Does a Self-Order Kiosk Cost? Pricing & Considerations Read More ». The post How Much Does a Self-Order Kiosk Cost? Pricing & Considerations appeared first on iPad Point of Sale System for Restaurants, Bars & More.
EATER
MAY 12, 2022
The menu at Ticonderoga Club in Atlanta | Sasso & Co. From Danny Meyer’s skyscraper restaurant Manhatta to dive bars in Brooklyn, these hand-drawn menu designs are bringing a new level of fun and creativity to the dining experience Menu design isn’t something that typically claims a lot of space in diners’ minds, so long as the information on them is presented clearly and they’re taken away quickly to be replaced by the meals they describe.
Ken Burgin
MAY 9, 2022
Michael Tinsager has a unique position in hospitality – as an industry adviser and podcaster with the Hospitality Mavericks Podcast , he has access to the experience and wisdom of hundreds of operators and experts. He is based in the UK and has a great perspective on the industry there, in Europe, North America and worldwide. Ken Burgin interviewed Michael to find out what he’s learned during the pandemic about Innovation & Leadership in Hospitality Management.
Modern Restaurant Management
MAY 9, 2022
The Paycheck Protection Program (PPP) program offered a lifeline for many businesses at the onset of the pandemic. In this video, the National Restaurant Association’s VP of Public Policy Aaron Frazier explains why restaurants need to find out if they are eligible for PPP loan forgiveness now. To learn more about loan forgiveness from the Small Business Administration (SBA) portal, click here.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Future Food
MAY 10, 2022
Applicants for hospitality jobs are at a two-year low, with the number of job ads at a two-year-high, jumping 20 per cent in February alone. Observations from a Hospitality Consultant. Hospitality Workforce the Key to Business Success. At Future Food, we often choose to write content that provides our readers with a solution to their food and hospitality problems, or an industry forecast to assist with future planning, however today’s contribution comes purely as an observation of the industry f
Restaurant Technology Guys
MAY 8, 2022
First Online Marketplace Connecting Culinary Creators With Restaurants to Launch Menus in New Markets. A conversation with Irfan Mohammed, Co-Founder of Chups. Before founding Chups, Irfan’s focus was resolving unique consumer challenges with digital innovations for brands like Tesla and Johnson & Johnson.Chups is the first to give culinary creators and independent restaurants the power to collaborate on creating and selling trending dishes to niche fan bases across various neighborhoods.
EATER
MAY 11, 2022
LA-based company TransparentSea is trying to reinvent shrimp farming On this episode of ‘Dan Does’, host Daniel Geneen visits LA-based company TransparentSea , which aims to grow the biggest, happiest shrimp using cleaner, cheaper, and more sustainable growing conditions. Geneen watches the process first hand to see if this model works and is actually better for the environment.
Modern Restaurant Management
MAY 11, 2022
Cooking oil prices are skyrocketing. Here's how to make your oil last longer without serving soggy frie. As the demand for petroleum alternatives like biofuel intensifies, so does demand for the ingredients that make this fuel – most notably, the price of used cooking oil. If you are a restaurant owner or manager, you may have noticed the price of frying oil skyrocketing over the last year.
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Bizimply
MAY 13, 2022
Our data shows Hospitality employees are working around six hours a week longer than before the pandemic. The post Staff Working Longer To Keep Hospitality Afloat appeared first on Bizimply.
Black Box Intelligence
MAY 12, 2022
It’s no secret that restaurant hiring has become increasingly difficult. In almost every town and city it seems that there’s several restaurants with signs in front advertising that they are hiring. The reasoning? The Great Resignation has made restaurant staffing incredibly difficult. Are you one of these restaurants that’s finding it hard to hire and keep employees?
EATER
MAY 9, 2022
Why go out if you aren’t going to dress up? At buzzy Taiwanese restaurant Wenwen, it’s thrifted dad sweaters, leather pants, and lots of Balenciaga Welcome to Best Dressed , a new Eater series where restaurant diners show and tell what they’re wearing out to dinner, from the small details to the splashy pieces — and how they approached getting dressed for each spot’s specific scene.
Rocket Fuel
MAY 12, 2022
This article is the first in a series of five to promote Delaget’s 2021 QSR Operational Index – an annual report that shares stats and figures from over 6,000 QSR locations for sales, costs, employees, loss, and customer experience. . With the ability to order food at the touch of a button and instant gratification seeping into the facets of our everyday life, customers’ expectations of service are higher than ever. .
Advertiser: Paycor
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BNG Point of Sale
MAY 10, 2022
The time of the smaller point-of-sale systems is upon us! iPad systems are becoming more popular, and the popularity of mobile point-of-sale stations has continued to leave an impact on the restaurant industry. But just because it’s trending, doesn’t mean it’s the right solution for your business. So today let’s look at the pros and cons of mobile point-of-sale systems and let you know if they are the right fit for your restaurant.
The Restaurant Times
MAY 10, 2022
The food industry is expanding dramatically in the US, and food trucks take a major share of it. This uber-cool way to sell food has ruled the streets of the States for over a decade now, and numbers show it: the industry was valued at over $1.2 billion in 2020. With over 24,000 active food trucks and growing, the industry is expected to grow at a rate of 2.4 percent every year.
EATER
MAY 7, 2022
They also produce 30,000 flour tortillas per day. Tacombi , one of NYC’s favorite taco chains, places so much importance on serving the perfect tortilla, that they opened up their own tortilla factory called Vista Hermosa, in Piscataway, New Jersey. Here, workers make 100,000 corn tortillas and 30,000 flour tortillas every day for the restaurants, as well as independent grocers throughout the country.
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