Embrace the Suck

APRIL 18, 2022

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%).

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Food Order Online Ordering Hospitality Dine-in 221

Sculpture Hospitality

APRIL 19, 2022

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.

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Inventory Beverage Food Waste 132

Modern Restaurant Management

APRIL 18, 2022

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.

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Seating Customer Experience Customer Service Dine-in 180

Culinary Cues

APRIL 16, 2022

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

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Menu Dine-in Hotels Food 336

Speaker: Lissa Bowen - Chief People + Culture Officer, Full Course Executive Director, Full Course Foundation

Employee burnout is a pervasive issue in the fast-paced and demanding restaurant industry, resulting in decreased productivity, high turnover rates, and compromised mental well-being. Effectively addressing this challenge requires a comprehensive approach that combines conventional management techniques, insights from neuroscience, and stress management strategies.

Hospitality

Perfect Daily Grind

APRIL 19, 2022

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.

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Beverage Point of Sale Equipment Customer Experience 158

Modern Restaurant Management

APRIL 21, 2022

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

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Technology POS Mobile Ordering Food Order 186

Culinary Cues

APRIL 18, 2022

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

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Menu Café Hospitality Operations 304

Perfect Daily Grind

APRIL 18, 2022

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.

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Equipment Consumer Goods Influencer Presentation 197

Lavu

APRIL 18, 2022

One of the biggest struggles facing restaurateurs right now is running a short-staffed restaurant. Many restaurants don’t have enough people to serve customers and quickly … 5 Easy Ways to Speed Up Service at a Short-Staffed Restaurant Read More ». The post 5 Easy Ways to Speed Up Service at a Short-Staffed Restaurant appeared first on iPad Point of Sale System for Restaurants, Bars & More.

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Point of Sale Bar Customer Service Serving 147

Advertiser: Paycor

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Recruiting

Modern Restaurant Management

APRIL 19, 2022

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.

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Specials Menu Food Customer Experience 179

EATER

APRIL 19, 2022

“Cake Zine,” a new self-published project, aims to explore the rich history of cake. From phallic pastries to cake-sitting, its first issue is all about sex. The pandemic brought with it a boom in buttercream. As pastry chefs shifted to social media-dependent micro bakeries , and artists changed their mediums from ceramics to cake, and amateurs picked up piping bags as pastimes, social media feeds filled with more cake than ever.

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Food Order Food Social Media Advertising 117

Perfect Daily Grind

APRIL 17, 2022

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.

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Food Supply Food Beverage Consumer Goods 195

Sculpture Hospitality

APRIL 19, 2022

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.

Inventory 88

Inventory Beverage Food Waste 88

Advertisement

Artificial Intelligence continues to dominate conversations around technology. The transformative potential for this technology is massive. Virtually no industry is siloed from the possibilities of artificial intelligence, including restaurants. All new technologies come with a degree of uncertainty. Considering AI’s disruptive potential, many in the restaurant industry have feelings ranging from curiosity to concern regarding what these advancements might mean for the workers powering restauran

White Paper

Modern Restaurant Management

APRIL 20, 2022

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.

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Food Order Mobile Ordering Menu Fine Dining 187

EATER

APRIL 20, 2022

James Leynse/Corbis via Getty Images. Dollar stores often fill the gap when grocery stores exit communities. Critics say they make food inequity even worse. This story was originally published on Civil Eats. Lorraine Cochran-Johnson, a county commissioner in DeKalb County, Georgia, knows precisely how many “small box” discount stores there are in her 360-mile, suburban county outside Atlanta.

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Food Food Safety Food Supply Food Order 109

Perfect Daily Grind

APRIL 22, 2022

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.

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Beverage 2022 Serving Certification 112

The Wine Knitter

APRIL 19, 2022

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.

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Vineyard Sustainability Certification Agriculture 96

Advertisement

Running a restaurant is hard work, so it can be discouraging when you see how little of that work shows up in your bottom line. In our white paper “Maximizing Profits,” we show how you can improve your restaurant profit margins by implementing flexible technology. Because hard work can’t cut the fees from third-party delivery apps or get orders in and out of the kitchen to your guests faster.

White Paper

Modern Restaurant Management

APRIL 22, 2022

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 

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Food Order Technology Fine Dining POS 177

EATER

APRIL 21, 2022

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.

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Back of House Bar Point of Sale Dine-in 97

Perfect Daily Grind

APRIL 20, 2022

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.

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Reference Food Order Back of House Food 145

Sculpture Hospitality

APRIL 21, 2022

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.

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Inventory Bar 133

Speaker: Joseph Guszkowski - Senior Technology Editor, Restaurant Business | Jay Ashton - National Brand Activation Manager, Sysco | Dan Maimone - Global Director of Customer Success Operations, Harri

ChatGPT has made a significant impact on the hospitality industry, particularly in restaurants, by revolutionizing customer interactions and improving overall experiences. With its natural language processing capabilities and vast knowledge base, ChatGPT acts as a virtual assistant, providing instant assistance and streamlining various processes. In the near future, ChatGPT will transform the hospitality industry by enhancing communication, improving efficiency, and elevating the dining experien

Hospitality

Modern Restaurant Management

APRIL 21, 2022

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.

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Sustainability Food Supply Seasonal Menu Waste 169

EATER

APRIL 21, 2022

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.

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Online Ordering Presentation 2018 Ordering 104

Future Food

APRIL 20, 2022

Source: www.food-management.com. Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Future Food has been working directly with several mining companies in the mining and resources sector for over four years to reimagine food, hospitality and wellness in design driven spaces for an ever-diversifying workforce that has high expectations of their remote village life.

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Hospitality Food Food Safety BOH 78

Restaurant365

APRIL 20, 2022

Anyone in the restaurant industry has felt the satisfaction of seeing your regulars walk through their doors – it’s the feeling of appreciation and gratitude. Those feelings are well-placed because those return customers spend an astonishing 67 percent more than a new customer during a visit! Why is customer retention important? Building a customer retention program is important for improving the lifetime value of current customers, which can make up a large portion of your restaurant’s revenue.

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Loyalty Program Customer Service Customer Experience Food Supply 78

Advertiser: Paycor

All hourly workers want similar things, but when it comes to recruiting & retention, it helps to understand personal motivations. Download Paycor’s guide to learn how to find & keep the 5 types of hourly workers.

Recruiting