Chef's Resources
MARCH 18, 2020
March 18, 2020 The COVID-19 Trojan Horse – Coronavirus Impact on Economy As the coronavirus spreads and I watch our collective reaction to it, I’ve got to wonder if our reaction is doing more harm than the virus itself. People are stock piling goods, toilet paper is almost a black market item, guns & ammunition have […]. The post The Coronavirus Trojan Horse appeared first on Chefs Resources.
Deliverect
MARCH 16, 2020
An open letter from Deliverect CEO Zhong Xu. On behalf of the entire Deliverect team, I would like to affirm our commitment to supporting food businesses around the world. We know this will be a very challenging time for food and hospitality businesses worldwide, and we are worried and sad about the impact the coronavirus will have on the industry, the local businesses, their revenues, financial and personal health alike.
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Lavu
MARCH 16, 2020
There are two factors that decide how long a restaurant lasts: Its new and loyal visitors. You might have the best food in town, but if there are too few guests, then you will never grow your revenue. The trick is bringing in new customers all the time. If you know how to do this, you’ll build a thriving, steady business. See seven ideas below for attracting more customers to your restaurant. 1.
7 Shifts
MARCH 19, 2020
Governments and hospitality organizations alike are banding together to help restaurateurs in need with relief measures and programs to alleviate some of the financial burden brought on by COVID-19. Below, you'll find a list of available programs in different regions available for restaurants. The 7shifts team will continue updating this resource as the situation evolves and new programs are rolled out.
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.
Hospitality Insurance Group
MARCH 17, 2020
Hospitality Insurance Group is aware of the public health concerns of COVID-19 and the impact that governmental restrictions on public gatherings is having on our business partners and policyholders. We are temporarily adjusting our business practices to reduce the financial impact of these restrictions and have listed the changes below. . Billing Invoice Extensions – We will extend the due dates for all premium invoices by 30 (thirty) days from their original due date for all policies current
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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ChowNow
MARCH 19, 2020
The past few weeks have been disastrous for the restaurant industry. With COVID-19 prompting a mass shutdown of public life, independent restaurants across the US have seen a rapid decrease in sales. Many have had to close their dining rooms all together. What can you do in a time like this? Here at ChowNow, we’re not going to claim to have all the answers.
Hot Schedules
MARCH 20, 2020
Blog. Creative Ways to Weather This Storm. The restaurant and hospitality industry is especially hard-hit by COVID-19. What can be done to help? T his is an unprecedented situation, and while everyone is struggling to navigate these challenging waters, the restaurant and hospitality industry is especially hard-hit. What can you do to help your staff, manage your operations, and keep the lights on – even in the dark?
Cheetah
MARCH 16, 2020
In uncertain times, it’s good to have a friend in the business. That’s why our team of industry veterans are putting together this series of tips, resources, and advice from around the restaurant world. It’s Cheetah’s mission to help you make it through the current COVID-19 crisis and beyond. Follow along as we try to keep up with ongoing developments.
Perfect Daily Grind
MARCH 15, 2020
The cappuccino is a staple in coffee shops all over the world. It’s classically characterised by its dry, foamed milk top. However, it’s not as simple as it seems: this widely misunderstood drink has changed quite a bit over the years. . So, how do we define a cappuccino? I spoke with Agnieszka Rojewska, coffee training consultant and multi-award winning barista, and Jordan Schilperoort, a green coffee representative for Adix Coffee Company , to discuss the depths of this contested coffee.
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.
Culinary Cues
MARCH 19, 2020
We have never seen anything like this. Everyone in the restaurant industry is petrified beyond today – they immediately think about how impossible it might be to dig themselves out of the hole being created. I have communicated with many who are crushed with fear, a sense of loss, and helplessness after telling employees that they can’t keep them on and there is no indication of when things might return to normalcy.
7 Shifts
MARCH 16, 2020
The COVID-19 situation has developed rapidly over the last week, with the number of cases in the US skyrocketing, and many states taking drastic measures to slow the spread of the virus. With new social distancing and self-isolation strategies, it’s clear that COVID-19 will have, and is having, an extreme impact on the restaurant and hospitality industry.
Modern Restaurant Management
MARCH 16, 2020
Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The National Restaurant Association has provided a list of best practices to ensure business continuity.
Restaurant365
MARCH 18, 2020
Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Essentially, your break-even point is what sales you need for a certain period of time to not lose money, or “break even.” This is a financial calculation that can help you make critical staffing decisions as well as devise operational plans for your business.
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.
Culinary Cues
MARCH 16, 2020
We find ourselves in very troubling times. A time when we are asked to socially isolate, to work remotely, to trust the words of those who have been untrustworthy in the past, and to simply wait and see. We are naturally skeptical, inherently frightened, and for the most part void of any real plan moving forward. Our first instinct is to introvert, to protect ourselves and those close to us – yes, to horde supplies and discount the needs of others in lieu of finding some comfort in preparedness.
Sculpture Hospitality
MARCH 18, 2020
COVID-19 has disrupted more than our businesses at this point – it has disrupted our way of life. As the hospitality industry shuts down in various areas, people are asking what they should be doing to protect their draft systems. Below are some simple actions you can take regarding your draft beer system and how to best protect it for the coming weeks.
Modern Restaurant Management
MARCH 19, 2020
Food bloggers and influencers are modern-day critics that can wield enough persuasive power to make or break a hospitality business. Getting the right recommendation from an established influencer can propel your business into online stardom, following a rush of foot traffic from their followers who simply have to check out the latest hotspot in town.
Deliverect
MARCH 17, 2020
As more cities and countries are implementing social distancing measures in an attempt to slow down the coronavirus outbreak, local businesses will feel the impact. Governments all over the world have been ordering restaurants, bars and other food businesses to close up shop - until further notice. So how can the food industry try to keep its head above water during these difficult times, and how can consumers continue to support their local food and hospitality businesses?
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
Sante
MARCH 18, 2020
Wine, Cheese, Sustainable Food, and Farm & Garden Management All On The Menu for Professionals and Individuals; Credits for Dietitians Offered. A cheese cave, a castle vineyard, a hotel on the Point Reyes National Seashore, a Vermont farm––these are among the classrooms where the School of the New American Farmstead of Sterling College now offers intensive, hands-on courses for food professionals seeking certificate-level programs, as well as for food lovers seeking to expand the
Sculpture Hospitality
MARCH 20, 2020
As we try to understand our day-to-day right now, we are in this with you and want to continually provide you with advice as we all navigate these uncharted waters, together. Being a franchise organization, we are grateful to have access to hundreds of hospitality experts working with thousands of bars and restaurants across the world, so we are compiling all the best practices as they arise and plan to share them with you.
Modern Restaurant Management
MARCH 20, 2020
There's an opportunity here that a lot of restaurant owners aren't taking advantage of. An extremely large percentage of the population can't cook and an even larger segment of the population can't find food at their local grocery store. Some of them are in fear of going to the grocery store at all due to the virus. You should be completely revamping your websites right now to focus takeout and delivery.
Lavu
MARCH 20, 2020
Boosting sales in your restaurant doesn’t have to be complicated. By analyzing your profit margins with an integrated POS, and combining that knowledge with these tips, you’ll start to see profit margins boost in your restaurant. Add value, cut what doesn’t work, and use savvy marketing tips. Add Value to Desserts to Boost Restaurant Sales. Dessert is delicious, but many restaurants struggle to make a profit from serving it.
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.
Sante
MARCH 16, 2020
Despite the omnipresent focus on the COVID-19 pandemic, it's still Women's History Month so let's take time to celebrate the achievements of some passionate, savvy women NOLA chefs, sommeliers and restaurateurs. Despite the omnipresent focus on the COVID-19 pandemic, it's still Women's History Month so let's take time to celebrate the achievements of some passionate, savvy women NOLA chefs, sommeliers and restaurateurs.
Typsy
MARCH 16, 2020
It’s no secret that the coronavirus outbreak has been rough on the hospitality industry. Across the globe, we’re all feeling the pinch – mandated shutdowns in some areas, capacity restrictions in others, and people everywhere tending to stay in their homes. In today’s blog post, we look at a few ways you can adapt to protect yourself, your customers, and your business during this tricky period.
Modern Restaurant Management
MARCH 18, 2020
Back in the day, ranchers branded cattle to identify each animal. Then, in 1875, Bass Ale stamped a red triangle on everything they made. Now, in 2020, with more choice than ever before, branding shapes the foundation of modern consumption. Brands don’t just symbolize provenance or quality control, but ideologies and identities. Whether consciously or not, we align ourselves with brands every day.
Aaron Allen & Associates
MARCH 19, 2020
Disruption from Coronavirus has been especially significant for the restaurant industry. The economic slowdown, public markets in distress, supply chains interrupted, tourism coming to a halt, consumers staying at home (which — for many — translates to a lower disposable income), and huge uncertainty can have long-lived effects for many restaurant businesses.
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
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