This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
The restaurant world will never be the same after what we have been through over the past few years. Things have changed rapidly for restaurants around the globe and many look to the USA for trends and insight into which direction the industry is headed. I can tell you from working with over 2200 independent restaurants over the last 12 years that in any market regardless of current economic conditions…a lot of restaurants struggle (20%), and some just survive (60%).
Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.
As restaurants continue to deal with the staffing shortages affecting the entire industry, they inevitably look for ways to improve the employee experience. Measures such as better pay, attractive benefits, and flexible scheduling may attract more workers, but they aren’t quite solving the overall labor challenge. Restaurants that can’t find the workers they need must figure out how to make the most of the staff they already have.
You remember those early moments with food – the aha moments when a dish really surprised you. The flavor, aroma, texture, or presentation made you sit back in your chair, close your eyes, and wonder how anything could be this good. We have all had those moments – this is likely the reason that a career in food became inevitable. That first fresh, briny oyster; the experience of a perfectly braised, fork tender, full-flavored, silky lamb shank; the incredible crunch of a crusty, salt
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.
Charlotte Lake /Shutterstock. The Massachusetts restaurant and chef Ruth Wakefield deserve some credit for America’s favorite cookie, but certainly not all of it Ruth Wakefield was a highly accomplished person: a college-educated dietician, teacher, chef, and the founder and operator of Toll House Inn, one of New England’s most famous restaurants. Then there’s what she’s most known for, the “invention” of the chocolate chip cookie, which is often described as a (very lucky) accident.
Typically, when we talk about espresso equipment, we imagine a machine with groupheads, a steam wand, and a built-in boiler, whether it’s semi-automatic or fully automatic. . However, in recent years, we’ve seen the resurgence of “simpler” alternatives: manual espresso machines which use pressure generated from the user pushing down on the brew chamber to extract coffee.
Margin Edge co-founders Roy Phillips and Bo Davis dive into the evolution of restaurant tech: where we’ve been and where we’re heading next. They started the compamy with the goal of automating tedious back-office tasks, saving restaurant operators time and providing crucial data for making business decisions. Davis, a restaurateur with a background in data science and technology, knew there was a better way to see and manage restaurant finances in real-time and Phillips’ backg
Margin Edge co-founders Roy Phillips and Bo Davis dive into the evolution of restaurant tech: where we’ve been and where we’re heading next. They started the compamy with the goal of automating tedious back-office tasks, saving restaurant operators time and providing crucial data for making business decisions. Davis, a restaurateur with a background in data science and technology, knew there was a better way to see and manage restaurant finances in real-time and Phillips’ backg
I have never physically owned a restaurant, but I have always approached the position of chef as if I did. Like many chefs that I have known over the years, I was always “all in” when it came to my actual responsibilities and those that I perceived where there. Those who physically own a restaurant are the ones who write the checks; they are constantly faced with all the decisions that go along with that responsibility, oftentimes tough decisions, and oftentimes decisions that require some level
The key to a flavorful sandwich is a good spread There’s a lot of debate over what makes a good sandwich. Is it the bread ? Or does the meat (or whatever is standing in for the meat ) matter most? We would argue that the answer lies in a third, often overlooked detail: the sandwich spread. Mayonnaise is a classic to be sure, but the quickest route to a memorable sandwich is a condiment that packs a wallop of flavor and effortlessly unites the bread with its fillings.
When my dad and I first decided to open a restaurant in the 1980s, we wanted to do it all. We served everything from breakfast to dinner. Though the first effort was a success, we quickly learned we really excelled at breakfast and lunch. When considering a niche, it can be hard to give up the other dayparts. As a restaurant owner, you may worry about a loss of revenue.
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.
For obvious reasons, most people around the world think of coffee first and foremost as a beverage. But what about using it to flavour food? Or even turning it into food? It might come as a surprise to know that coffee has been used in a range of food products for over 150 years. To this day, the market for coffee flavourings and coffee-flavoured foods continues to grow, and it represents a notable opportunity for brands looking to diversify.
Chef Siu Chen cooks around 300 boxes of Indonesian homestyle takeout per day, all on her own. When Siu Chen got bored during the pandemic, the 77-year-old chef decided to start Medan Kitchen , a Los Angeles take-out restaurant serving up the Indonesian food she was cooking at home. “I would just watch TV and sleep, I was afraid of going senile,” says Chen.
Rosie Gordon and her husband Shoji Mochizuki founded Sushi-Zen in Arlington, Virginia in 1997. With the help of the couple’s children, Brian and Malinda, Sushi-Zen has become a mainstay in their local community just outside of Washington, D.C. In 2018, a desire for efficiency, affordability, and quality service led them to join ChowNow for a long-term partnership.
Horn & Hardart gave us a vision of what it means to have a working vending machine with practical utility. The 1950s saw the birth of the first idealized vending machine , an enormous construction made of metal and glass that served thousands of city-dwellers each day and night. No waiters, just steaming plates and a glass door that's opened by a coin.
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.
For every cup of coffee you brew, roughly 98% is water. But water is rarely just water. Depending on your geographical location, it contains varying levels of a range of minerals and organic compounds. These minerals and organic compounds – mainly calcium, magnesium, and carbonates – all have different effects on how coffee extracts and what it tastes like.
The secrets to building the perfect sandwich, from the bread to the textures to the acid As a society we have a tendency to undervalue sandwiches. Pile all the ingredients for a bahn mi — multiple meats, pate, pickled vegetables, herbs and sauce — on a plate and it would be considered a fine entree. Layer it between two slices of bread and it becomes a lunch that’s supposed to be cheap and quick.
One of the easiest ways to raise awareness of your online ordering with your current customers is using in-store marketing materials, like promo cards and targeted signage. Data shows that diners spend 30% more (and tip more!) when ordering online versus ordering in person or on the phone–so it’s well worth encouraging your regulars to embrace your restaurant’s digital side. .
In the hospitality industry, QR codes are currently all the rage as they are practically e-commerce payments. However, customers still sit physically in restaurants, blurring the lines between the online and offline. Different innovative payment methods are being leveraged to increase food services efficiency in fast-food joints to fine dining. However, restaurant owners are looking for more: They want to streamline the checkout process further and for customers to complete the whole process
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.
Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 18 Apr. PRF Colombia announces new Host Sponsor. Forest Coffee will host up to 15 Origin Trip Experience visitors on one of its farm in Bogotá. Forest Coffee focuses on koji fermentation, among a number of other processing techniques.
The sandwiches we make most often are in the simple, no-recipe mold, and often involve just three ingredients The genius of the sandwich is in its endless permutations: take bread, go wild with the fillings. But the sandwiches we make most often are in the simple, no-recipe mold, and often involve just three ingredients. Here are Eater editors’ favorite combinations.
Taking restaurant inventory gives you better oversight over your food and beverage stock levels, helps forecast future demand and reduces food and beverage waste. In essence, well managed inventory makes your business more profitable.
Sustainability continues to be a pressing issue for restaurants and the world. As we look to celebrate Earth Day, restaurant industry insiders offer their top tips and trends. Aaron Allen, Executive Chef, Silas Creative Kitchen + Cocktails at Hotel Versailles, Versailles, Ohio. One of the penultimate responsibilities as a professional chef is learning to work sustainably.
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.
When searching the term “coffee cake”, Google pulls up around 2.4 billion results. But the top search results may differ depending on your location. Around the world, there are several types of coffee cake. Some countries agree the definition encompasses numerous styles of cake which can be consumed alongside coffee, such as streusel crumb cake. However, other regions believe coffee cake should contain some form of coffee – whether brewed, instant, or a concentrate.
The debris left behind by the strike. | Photo by Alex Chan Tsz Yuk/SOPA Images/LightRocket via Getty Images. The José Andrés-founded nonprofit was operating out of Kharkiv restaurant Yaposhka, which was destroyed in the strike World Central Kitchen, the non-profit founded by chef José Andrés which works to bring food to parts of the world facing crisis, has been working in Ukraine and in neighboring countries, serving hot food both to people fleeing the country and those within its borders.
When it comes to restaurant inventory , there is often discussion about whether doing inventory weekly or monthly is better. While there are some businesses in different industries that may be able to do a monthly, or even annual inventory count, this is not recommended for restaurants.
In the restaurant industry, spring means the beginning of outdoor dining. The outdoor dining season is much anticipated not only because it is enjoyable for diners, but it also benefits restaurant owners and employees by vastly expanding the amount of dining space available to customers. In addition, an outdoor space can completely change the feel of a restaurant for the better.
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.
Historically, cash registers in restaurants served one purpose. They stored the payment customers handed over and provided change when needed. Over time, these registers became … What Is a POS System for a Restaurant? Read More ». The post What Is a POS System for a Restaurant? appeared first on iPad Point of Sale System for Restaurants, Bars & More.
My absolute favorite minimal-effort lunch: a grilled cheese sandwich prepared in my air fryer The past few years have been brutal and full of chaos, and that means that some days, I don’t exactly have the will to feed myself properly. Often that looks like grazing on various snacks in my kitchen, but when things are feeling especially bleak, I turn to my absolute favorite minimal-effort lunch: a grilled cheese sandwich prepared in my air fryer.
Earth Day is a yearly celebration founded by Senator Gaylord Nelson in 1970. It is celebrated worldwide every April 22nd, and this year’s theme is “Invest In Our Planet.” The objective of Earth Day is to promote environmental awareness and respect for life on the planet. It is essential to do our part all year long and to move toward a more sustainable environment and a healthy future for the earth.
Picture the life of a manager with a portfolio of 30 restaurants. Every quarter, the manager sends a technician to each location for preventative maintenance, concentrating on the oldest equipment. In between, though, a refrigerator shows signs of wear at one site, a fryolator takes too long to heat the oil in another, and a dishwasher stops working mid-cycle in a third.
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.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
221 
Let's personalize your content