Sculpture Hospitality
JULY 7, 2022
Inventory makes up a significant portion of a pizza restaurant’s total expenses, next to rent, utilities and labor cost. Yet your inventory shouldn’t just be viewed as an expense, it’s an investment into the profitability of your business.
Modern Restaurant Management
JULY 6, 2022
While 2021 was the year of the comeback for restaurants, 2022 is proving to be a very different story. Record-high inflation is hitting consumers from every angle – gas, groceries, rent – and restaurants tend to be the first place they cut spending. Restaurant traffic, while recovering and up nine percent in 2021 compared to 2020, is still 4 percent below pre-pandemic levels, with smaller chains and independent restaurants down by nine percent, according to a study by The NPD Group.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Transact
JULY 7, 2022
It is no secret that some of the largest pain points in the food service industry have been widespread supply shortages, labor shortages, and reduced access to skilled talent. In their 2022 Global Restaurant Trends Forecast , Technomic predicts that “2022 is all about labor, supply disruption, and inflation.” In other words, these issues aren’t going away any time soon.
Perfect Daily Grind
JULY 3, 2022
Kenya is Africa’s fifth-largest coffee producer and is renowned for its high-quality arabica production. This is thanks to the country’s high altitudes and rich soils, as well as the hard work of an estimated 800,000 Kenyan coffee farmers. However, the country faces a number of issues, including an ageing coffee farmer population, which is causing a generational gap to form, as younger generations are becoming increasingly disinterested in coffee production.
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.
EATER
JULY 8, 2022
Joules Garcia /Eater. Diners need to understand that things will never be as they were before the pandemic In the final six weeks of our pandemic-born restaurant, customers formed a line out the door and booked out dinner reservations weeks ahead. Regulars brought flowers and letters asking if we would reconsider closing. In truth, my husband and I struggled around the decision for months.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
|
Ken Burgin
JULY 5, 2022
Every week in the Hospo Reset Newsletter, we share a product or service that’s caught our eye – for kitchen & beverage management, staffing, facilities management, marketing and overall productivity. This is not an endorsement, please do your own assessment of suitability for your business. Here’s the list so far, and it’s updated every month.
Black Box Intelligence
JULY 6, 2022
What Are Restaurant Finances? Tracking restaurant finances is one of the best ways restaurants have to monitor their success. And the idea that it is important to track metrics that have a significant bearing on your restaurant revenue may seem a bit straightforward. But it is not only important because this data can be used to ensure that your restaurant keeps generating positive restaurant revenue, but also because it can be used to compare your financial performance with the rest of the resta
Goliath Consulting
JULY 6, 2022
Welcome to the team, Christopher Gianino! Goliath Consulting Group is a full-service restaurant consultancy based in Atlanta, GA, for those new to our business. We are committed to our range of client services, and welcome Christopher to the team as our Chef Consultant to help us towards our goal of allowing us to focus our efforts on existing and new clients in Nashville, TN, and Louisville, KY areas.
Modern Restaurant Management
JULY 5, 2022
It has been an incredible couple of years. COVID shut down the hospitality industry from March of 2020 to mid-2021. Gradually, states let operations resume, but no matter where you are, we are all now in the same boat: no staff! In my last article I discussed how robots will transform our industry in a big way, but that is a few years off. We must develop some strategies to deal with today’s reality of lack of staff.
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.
Sling
JULY 3, 2022
Labor laws for breaks can be confusing. If you’re an employer, you have to abide by and enforce the regulations that apply to your business. If the breaks are shorter than the allotted amount of time, you have to pay the employees for that time (which could affect overtime). If the breaks are over a certain amount of time, you don’t have to pay the employees but they can’t do any work.
EATER
JULY 6, 2022
Kassie Mendieta/I Bake Mistakes. Whimsical yet organic, these rounded confections are a treat to behold A cake from the Chicago-based baker Dream Cake Test Kitchen looks like something out of a Dr. Seuss landscape: Flowers poke out like Truffula trees, and halved fruit protrudes like glowing orbs. “I like to create environments that you think you saw, but you’re not sure where,” says Hyun Jung Jun, an artist who has made cakes under the Dream Cake name since 2020.
Bottleneck Management
JULY 8, 2022
We hope to be able to teach you something new about your favorite pours and encourage you to try new ones with this series exploring different beer styles. Cheers! Style Spotlight . Belgian Golden Strong Ale. Overall Taste: A pale, strong Belgian ale that is more fruity and hoppy than spicy. Complex and delicate, with a dry finish, light body, and high carbonation to accentuate the yeast and hop character.
Modern Restaurant Management
JULY 8, 2022
The open kitchen concept has become one of the biggest trends in the restaurant industry. When people walk into a restaurant, food transparency is what matters the most. An open kitchen makes the understanding of the whole food production process really simple. However, it is still a matter of discussion whether an open kitchen is good from an operational standpoint or not.
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.
Ken Burgin
JULY 3, 2022
Every cafe owner likes the idea of building ‘community support’ and having loyal local customers, but how do you make this happen? Ken Burgin interviewed Mike Matich from Crooked Spire Cafe in Perth, about how he’s built strong local support in his area. What makes it a place that appeals to everyone in the community, from street people to tradies, families and office workers – including the local Member of Parliament?
OpenTable
JULY 8, 2022
Deciding how to structure a business can be overwhelming and confusing. Getting an attorney involved is the best way to help sort through the pros and cons of each structure, as there is no one way that works best. The business structure choose will affect the following aspects of a restaurant: The amount of taxes you will pay. The extent to which you and your partners/investors are held personally responsible for debt incurred by your restaurant (liability).
Black Box Intelligence
JULY 6, 2022
What Are Restaurant Finances? Tracking restaurant finances is one of the best ways restaurants have to monitor their success. And the idea that it is important to track metrics that have a significant bearing on your restaurant revenue may seem a bit straightforward. But it is not only important because this data can be used to ensure that your restaurant keeps generating positive restaurant revenue, but also because it can be used to compare your financial performance with the rest of the resta
The Restaurant Times
JULY 3, 2022
Vanshika Wadhwa is a young restaurant entrepreneur and a force behind the upcoming brand – Fio Pop. A design enthusiast by heart, Vanshika has jumped into the family business to take the legacy forward. . In Conversation with Vanshika Wadhwa, Co-founder, and Partner at Fio Restaurants. In this exclusive interview with The Restaurant Times, Vanshika Wadhwa, Co-founder, and Partner, of Fio Restaurants, takes us through her journey as a restaurant entrepreneur, business challenges, and her ta
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
Culinary Cues
JULY 4, 2022
The symbolism of July 4 th is apparent in the arts that are rewarding to those who create and those who receive what they have to offer. Music, painting, sculpture, literature, drama, and cooking provide an outlet for expression by the craftsperson or artist and a world of discovery for those who appreciate what they see, hear, feel, or taste. Most of us have come to expect that these avenues of expression will be available, but that is not always the case.
MadMobile
JULY 8, 2022
The retail landscape has undergone massive disruptions, partly due to the vastness of online shopping. As the move to the digital space intensifies, and the competition grows by the day, brands must quickly identify ways to stand out from the crowd.
Black Box Intelligence
JULY 2, 2022
In this digital age, reviews are everything for your business. Latest studies show that up to 97% of people aged 18-34 check online reviews before visiting a new restaurant, cafe or hotel. And almost 90% of people pay attention to how business owners respond to reviews. By replying to negative reviews, a company shows that it actually cares about the customer’s opinion and that they will use this feedback to improve where necessary.
Rocket Fuel
JULY 8, 2022
The goal of your restaurant, just like any other business, is to make a profit. Yet restaurants are different from other businesses – so standard benchmarks only go so far if you want to calculate how much profit your restaurant could be made based on the many different costs associated with running your stores. We’ll look at all of the factors that affect your profit margins, and then you can use our restaurant revenue calculator to see where you have opportunities to improve.
Advertiser: Paycor
Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.
Restaurant Accounting
JULY 7, 2022
When you’re starting a new restaurant business, it’s essential to know what your options are. For example, some business owners operate as sole proprietorships, and others choose to incorporate. But what about LLCs? Can restaurants be LLCs? If you’re considering opening a restaurant, you might consider going the LLC route. You’ll want to read on […].
Sante
JULY 7, 2022
Rich aromas of white peach, pear, and apple blossoms. Refreshing on the palate, with cool climate notes of green apple, Continue Reading.
Black Box Intelligence
JULY 2, 2022
In this digital age, reviews are everything for your business. Latest studies show that up to 97% of people aged 18-34 check online reviews before visiting a new restaurant, cafe or hotel. And almost 90% of people pay attention to how business owners respond to reviews. By replying to negative reviews, a company shows that it actually cares about the customer’s opinion and that they will use this feedback to improve where necessary.
Food Business
JULY 8, 2022
Roger Beaudoin of Restaurant Rockstars sat down with me, Martha Lucius, and we had a deep and far reaching conversation. He is a restaurant consultant., known for tools and resources for restaurant owners who are ready to maximize their sales and profits Roger is more than a restaurant consultant. He is also a podcast host, and has owned several restaurants that boast solid revenue, good profit and strong teams.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
Expert insights. Personalized for you.
123 
Let's personalize your content