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Memorable food, exceptional experiences, a perfect evening…these are the types of reviews that every chef hopes for and every restaurant strives for. Is it possible to set the stage for these reactions? What would it take for guests to rave about dining in your restaurant? The chef invests time in building a signature menu, testing recipes, establishing plate presentations, and making sure the best ingredients are within the teams reach.
In recent years, the restaurant industry has faced unprecedented challenges due to rising food and operating costs. With inflation driving up the prices of ingredients, utilities, and labor, it’s become increasingly difficult to maintain profitability. Implementing cost-saving measures not only helps in sustaining business operations but also ensures long-term success by improving financial stability and resilience.
Running a bar is a lucrative business, proven by the fact that this industry is estimated to be valued at a whopping $36 billion in 2024. Even better, it is expected to grow at an annual growth rate of 5.09% in 2027. While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. Since your main focus would be selling alcohol to your customers, you need to take a few extra steps.
Abby Elliott as Natalie “Sugar” Berzatto in The Bear. | FX Elliott shadowed a restaurant manager at a Pasadena, California location of Houston’s to prepare for playing Natalie Berzatto The below contains plot details from Season 3 of The Bear. Despite all the stereotypes about struggling actors working in restaurants, Abby Elliott, who plays Natalie Berzatto, the person tasked with managing all the chaos inside The Bear ’s titular eatery, doesn’t actually bring any personal experience in the ind
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.
Bar Convent Brooklyn is one of the premier spirit shows in the country. Every corner of this remarkable event introduces Continue Reading The post Exceptional Spirits Showcased: Highlights from Bar Convent Brooklyn appeared first on Santé Magazine.
Amelie Kang found a way to combine her passions in cuisine and yoga for the betterment of the restaurant community in Ridgewood, NY and the surrounding environs. The co-founder of Sichuan restaurant MÁLÀ PROJECT as well as co-founder of Everyone Yoga decided to host the restaurant’s monthly manager meeting at the studio, transforming it into a relaxing retreat.
It's always 5 o'clock somewhere. But when it's 5 o'clock at your bar or restaurant, you want to be prepared. Happy hour events are popular tools to get guests through the door during times and days that are typically low-traffic. Drink deals or discounts on food items are usually the incentive, but there are plenty of creative ways to draw in guests during the fallow period before prime time.
It's always 5 o'clock somewhere. But when it's 5 o'clock at your bar or restaurant, you want to be prepared. Happy hour events are popular tools to get guests through the door during times and days that are typically low-traffic. Drink deals or discounts on food items are usually the incentive, but there are plenty of creative ways to draw in guests during the fallow period before prime time.
It certainly is a stressful time. Restaurateurs are perplexed by the level of uncertainty in the marketplace, indications of increased Continue Reading The post RESTAURATEURS – A TIME FOR BOLD DECISIONS appeared first on Santé Magazine.
In the bustling world of hospitality, bar owners are constantly seeking ways to attract and retain patrons. Beyond offering great drinks and ambiance, creating memorable experiences is key to fostering customer loyalty and building a strong community around your establishment. One such experience gaining popularity across bars worldwide is hosting trivia nights.
June 29, 2024 From Spice Rack To Soul: How Chefs Can Elevate Their Craft As a chef, elevating your craft and taking it to the next level is a constant source of motivation. Part of this is exploring and discovering new tools and ingredients to discover unique flavor profiles and dishes that help you make […] The post From Spice Rack To Soul: How Chefs Can Elevate Their Craft appeared first on Chefs Resources.
A well-crafted website serves as the virtual storefront for your restaurant, providing potential diners with a glimpse into your establishment's unique offerings, ambiance, and culinary delights. However, with countless restaurants struggling for attention in the digital world, it's essential to implement effective website strategies that set your restaurant apart from the rest.
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.
Bug Robbins Cheesemaking requires a willingness to take risks and trust the process — just like navigating queer existence When I was little, I loved to group things. Categorizing helped me make sense of the world — I would feel exhilarated by the vastness of what was out there, and relieved the moment I could figure out where it all belonged. An errand run to the specialty food store was a thrill ride.
So many times, throughout my life in the kitchen, I would watch in wonder at the patchwork of honest, fragile, determined, sociopathic, caring, hardworking, sensitive, brutal misfits (I mean that in the best way) people who tie on an apron and dig into another day in heaven and hell. I have been watching the third season of “The Bear” and as always feel alignment, dread, excitement, fear, and angst as I watch what is truly the most authentic depiction of the emotional powder keg called a restaur
Running a restaurant is not just about serving great food; it’s also about managing finances. With 50% of restaurant owners reporting inventory costs as the top concern last year, you must leverage reporting tools to see how much profit your restaurant is making and where your money is going. The most important of those reporting tools is the profit and loss statement, commonly called the “P&L.” Simply put, the P&L shows how much restaurants earned and spent for a speci
There are a number of proven strategies for being proactive about possible supply chain shortages including menu optimization, building partnerships and LTO maximization. if you have an ingredient that is only being used in a single dish that is a problem. It is important that you maximize your ingredients to make sure in the long run there is less in the kitchen.
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.
Photo illustration by Lille Allen; see below for full credits Step one: Get 3 million bananas The Olympics are all about numbers: 500, the number of meters in a freestyle swim; 20, the maximum-possible points in rhythmic gymnastics; 3 million, the number of bananas the culinary team at Olympic Village think they’ll need over the course of the Olympic and Paralympic Games, which take place over two weeks this summer.
Grand openings are more than just celebrations, but you might be asking yourself if it’s really necessary. According to Yelp, new restaurant openings in 2023 surpassed pre-pandemic numbers, and increased 10% compared to 2022. This indicates strong growth in the industry, as well as more competition within the space. A well-executed grand opening is a critical marketing tool and opportunity to start on the right foot and set your restaurant up for success.
By Destiny Clarkson, Contributor Running a successful restaurant requires more than just serving delicious food; it requires precision, coordination, and a keen understanding of every moving part. More than simply serving delectable dishes, it also involves the coordination of a smooth operation that not only satisfies consumers but also guarantees sustainable profitability.
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.
Carmen “Carmy” Berzatto (Jeremy Allen White) stands in a sterile kitchen as he glares menacingly in a moment depicting his role as both a recipient of workplace trauma and a chef bound to cause collateral damage. | Chuck Hodes/FX Initially celebrated for delving into the complex traumas of kitchen labor, the show — now in its third season — is bogged down by star-chef cameos that call its sincerity into question This post contains spoilers for Season 3 of The Bear.
The owner of Budlong Southern Chicken and a dozen other brands is the new operator of Hayden Hall, a downtown food hall that closed during the pandemic.
SAN FRANCISCO — July 1, 2024— SpotOn , the top-rated software and payments partner for restaurants, announced today that it has been added to the U.S. Foods CHECK Business Tools program. This program provides foodservice operators with a growing suite of technology solutions designed to drive traffic, simplify staffing, and modernize operations.
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.
Tyler Zielinski The fruit is the common factor in the 115-island archipelago’s wide-ranging cuisine, which incorporates influences from Africa, Asia, and Europe When Seychelles’ Sir Selwyn Selwyn-Clarke Market opens for trading , the chefs of Mahé, the largest of the archipelago’s 115 islands, descend from hotels, luxury resorts, and independent restaurants.
Technological changes are rapidly transforming the restaurant industry, from online ordering and delivery to AI-powered personalization and automation. To stay competitive, restaurant owners must embrace these changes and develop strategies to effectively leverage technology to enhance the customer experience and streamline operations.
As a restaurant owner or manager, you have an important decision to make: Which is better for your team and your business, a service charge or tips? Both have benefits and drawbacks, and the best choice for your operation will depend on a variety of factors unique to the restaurant industry. In this article, we discuss the key differences between service charges and tips, examine the benefits and drawbacks of both, and consider the factors that will affect your decision one way or the other.
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.
Dina Ávila Now you can eat Momofuku’s famed bo ssam (almost) whenever you feel like it In this series, we take a look at recipes from professional chefs and streamline them to capture their essence, while still prioritizing actually eating dinner at a reasonable hour. For this installment, we’re turning our attention to bo ssam, a dish popularized by David Chang at Momofuku Ssäm Bar.
Customer satisfaction and repeat business are crucial for long-term success in the restaurant industry. Happy customers become loyal patrons and powerful brand advocates. Providing exceptional service, personalized experiences, and consistently high-quality food and atmosphere are key strategies for ensuring customer satisfaction and encouraging repeat visits.
Running a restaurant is a challenging yet immensely rewarding journey. It calls for a mix of passion, business savvy, and meticulous attention to detail. Success in the restaurant world doesn't come easy; it requires strategic planning and flawless execution.
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.
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