ChowNow

JANUARY 23, 2025

Has your restaurant hit a plateau? Are your regulars ordering the same drink and entree every time they come in? Does the energy feel flat, and the customers look bored. Seeing those glazed-over eyes is unsettling, and youre starting to think, Maybe its time to shake things up a bit. Get some fresh customers through the door and start the neighborhood talking about whats happening in your restaurant again.

Events 78

Events Seasonal Menu Social Media Customer Experience 78

ChefMod

JANUARY 21, 2025

Running an independent restaurant isnt just a businessits a legacy. For the 524,000 independently owned, single-location restaurants across the United States, these establishments represent more than food and service. They are symbols of hard work, family pride, and community connection, often passed down through generations. However, todays restaurant landscape presents unique challenges, especially when it comes to technology adoption and maintaining operational efficiency.

Technology 98

Technology Operations Pricing Presentation 98

Restaurant Business

JANUARY 21, 2025

Here's a roundup of the ways restaurants and others in the industry are mobilizing to make a difference as firefighters gain control of the blazes that have ravaged the city.

Operations 116

Operations 116

The Rail

JANUARY 21, 2025

By Bailey Ramsey, Contributor Food waste is a critical issue in the restaurant industry. To put this in perspective, restaurants waste anywhere between 4% to 10% of the food they purchase. This leads to huge financial losses, operational inefficiencies, and environmental harm. However, traditional waste management methods often fail to address the root causes, depriving businesses of all the benefits of reducing food waste.

Waste 72

Waste Compost Recycling Food 72

Advertiser: Paycor

The right HR metrics can illuminate hidden trends, justify decisions to the C-suite, and give you an edge in this unpredictable economy. Download Paycor’s guide and learn how to calculate your: Cost-per-Hire Total Financial Impact of Absences Voluntary Turnover Rate And more!

2025

The Salt

JANUARY 20, 2025

On Wednesday, the Food and Drug Administration announced it is banning the dye called Red No. 3, a food dye additive in many processed foods, like sodas, sweets and snacks. Recently, it and other dyes were linked to behavior issues in children. But high levels of Red No. 3 were linked to cancer in rats decades ago. So why is the ban happening now? Senior editor and science desk correspondent Maria Godoy answers our questions about Red No. 3 and other dyes that may replace it.

Food 45

Food 45

Black Box Intelligence

JANUARY 22, 2025

[January 2025] Monthly Second Helping Legacy or Liability? How Casual Dining Icons Are Fighting to Stay Relevant Are Legacy Casual Dining Brands Declining with Age? A common refrain within the restaurant industry is that legacy brands are struggling. Without identifying any specific concepts, the past several years have seen: Bankruptcies Frequent C-Suite changes Mass unit closures Rebrand after rebrand And the list goes on However, there have also been huge success stories among old-guard chain

Casual 52

Casual 2025 Point of Sale Fine Dining 52

Restaurant Technology Guys

JANUARY 20, 2025

Welcome to the world of family businesses, a unique yet prevalent form of company that often blurs the lines between personal and professional life. Recently, Jeremy and Mike discussed this intricate landscape on the Restaurant Technology Guys podcast, focusing on valuable insights from Mike’s new book, “The Family Business Manifesto.

Technology 103

Technology Book 103

Restaurant Business

JANUARY 22, 2025

Technomics 2025 Global Restaurant Trends Forecast provides a snapshot of the food, beverages and concepts impacting diners around the world.

2025 98

2025 Beverage Food 98

Sculpture Hospitality

JANUARY 22, 2025

As a business owner, youll know all too well that the hospitality sector is fast-paced and ever-changing. Trends come and go, customer expectations and preferences change and new technologies that help improve efficiencies are frequently introduced.

2025 99

2025 Bar Hospitality Technology 99

Culinary Cues

JANUARY 19, 2025

This morning, I found myself deep in thought about a lifetime in the kitchen, the people with whom I have worked, and those who I simply had the pleasure to meet. I was wrestling with what we contribute during our careers and what it meant to be good, or even great, not just competent at what we do. A few moments before this lapse in time trying to think about the past fifty-five years of connections with food, I read notice of the passing of Chef Andre Soltner who operated the finest French res

Uniforms 288

Uniforms Education Waste Blog 288

Speaker: Jennifer Hill

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.

Small Business

Modern Restaurant Management

JANUARY 23, 2025

The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment.

Operations 153

Operations Workshop Sustainability Inventory 153

Sante

JANUARY 24, 2025

There may be a silver lining The post The Potential Impact of U.S. Tariffs on Global Wine and Spirits Trade appeared first on Sant.Food.Wine.Spirits.

Management 236

Management Management 236

EATER

JANUARY 18, 2025

Los Angeles restaurant operators and chefs share the dramatic collapse in business due to the wildfires and evacuations

Operations 143

Operations 143

ChowNow

JANUARY 23, 2025

Regular customers make up the backbone of any restaurants sales , but if you put a group of restaurant owners around a table, the conversation inevitably focuses on growth through new customer acquisition. Your regulars, the ones that keep the lights on and the closed sign flipped to open, often get overlooked, if not blatantly ignored. You love seeing them come in, and you say hello, but is that enough to keep them coming back for years down the line?

2025 78

2025 Loyalty Program Operations Email Marketing 78

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Fuel your restaurant’s success with our comprehensive 2025 funding guide! Running a restaurant comes with unique financial challenges, from managing seasonal fluctuations to covering unexpected expenses like equipment repairs or ingredient shortages. This guide dives into fast, flexible financing options for restaurant owners. Discover how to bridge cash flow gaps, fund expansions, or navigate slow seasons without compromising service quality.

Cash Management

Modern Restaurant Management

JANUARY 24, 2025

Chatham University and the American Culinary Federation (ACF) are debuting a trio of online courses offering official certification in induction cooking methods. Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023. Last year, the global induction cooktops market was valued at more than $9B, and is expected to surpass $15B by 2032. “Induction reduces the environmental impact of cooking, gives people effective ways to combat climate change, and div

Sustainability 179

Sustainability Food Equipment Design 179

Restaurant Business

JANUARY 22, 2025

The fast-casual chain's kitchens haven't changed much in 30 years. But 2025 will be the year of equipment improvements to speed throughput and improve the team member experience.

Fast Casual 114

Fast Casual 2025 Equipment Casual 114

Wasserstrom

JANUARY 24, 2025

Transparency within the foodservice industry is a significant differentiator in 2025. Today’s diners, particularly millennials and Gen Z, prioritize ethical sourcing and environmental responsibility when making decisions about where to eat. Part One of our series provided details into how restaurants can begin their transparent supply chain efforts.

Supplies 101

Supplies 2025 Blog Sourcing 101

The Rail

JANUARY 24, 2025

By Heather Langley, Contributor A restaurant point of sale (POS) system is home to a vast amount of personal information, including customer data and payment information. This makes it vulnerable to hackers who may try to tap into the system to steal the data. Restaurant owners need to take measures to keep their POS systems safe and secure to protect both business and customer data.

POS 52

POS Point of Sale Email Marketing Information 52

Advertiser: ZoomInfo

Incorporating generative AI (gen AI) into your sales process can speed up your wins through improved efficiency, personalized customer interactions, and better informed decision- making. Gen AI is a game changer for busy salespeople and can reduce time-consuming tasks, such as customer research, note-taking, and writing emails, and provide insightful data analysis and recommendations.

Information

Modern Restaurant Management

JANUARY 20, 2025

Running a restaurant isn’t just about crafting the perfect plate or creating an unforgettable experience for your guests, it’s about making money. And if you’re not treating every dollar like it’s yours to keep, guess what? It’s going straight into someone else’s pocket. Sure, your suppliers, vendors, and manufacturers are your partners, and some can even become your most trusted advisors.

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Operations Beverage Point of Sale Pricing 167

Restaurant Business

JANUARY 21, 2025

The former Chipotle CEO took the helm at the Seattle-based coffee shop giant in September. Since then the company has made changes to its structure and marketing. And its not done.

Hiring 111

Hiring Marketing 111

Restaurant Engine

JANUARY 22, 2025

Increase your profits up to 35% with a menu engineering strategy. Menu engineering is part psychology, part analytics, and part common sense. The purpose of this marketing strategy is to increase your restaurants profits through the way you design your menu. The strategy involves identifying and highlighting your most profitable dishes to encourage diners to order those instead of your other dishes.

Menu 52

Menu Seasonal Menu Point of Sale Online Ordering 52

SpotOn

JANUARY 20, 2025

Un restaurante de BBQ en El Paso y una joyería de San Antonio tienen algo en común. Ambos negocios deben pagar a sus empleados el mismo salario mínimo, tal y como establecen las leyes laborales de Texas. Con el aumento de gastos operativos cada año, obliga a los negocios a cambiar la forma en que gestionan a sus empleados y las finanzas.

2025 52

2025 Small Business Retail Management 52

Advertiser: Paycor

The HR industry is changing. Did you know… 1. There will be 4M more jobs than workers by 2033 ( BLS ). 2. For 84% of workers, flexibility is a top priority ( FlexJobs ). 3. 75% of employees have used AI at work ( CFO.com ). It’s time to meet the moment! Use Paycor’s guide to design a blueprint for success.

2025

Modern Restaurant Management

JANUARY 21, 2025

Successfully navigating fluctuating food costs, especially with volatile ingredients like eggs, requires a multi-faceted approach, Mike Stasko Jr., Vice President of Brand Strategy for Sunny Street Cafe, tells Modern Restaurant Management (MRM) magazine. By combining proactive planning, strategic menu adjustments, operational efficiency, and strong vendor relationships, businesses can effectively manage these challenges while prioritizing customer satisfaction and food safety.

Food 158

Food Food Safety Pricing Communication 158

Restaurant Business

JANUARY 21, 2025

Working Lunch: The political podcast features a discussion on the coffee shop giants change in its bathroom policy. Also, DoorDash strikes another deal.

Operations 105

Operations 105

Sante

JANUARY 23, 2025

Some good wines to jump into if you aren't running dry. The post Wet January appeared first on Sant.Food.Wine.Spirits.

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177

EATER

JANUARY 21, 2025

Chef Charles Phan is considered the inventor of modern Vietnamese cuisine in America

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143

Advertiser: Paycor

Use these handy calendar templates to stay on top of payroll in 2025! Download them today to share with your HR team or post for employees. Whether your company has biweekly, semi-monthly, or monthly pay periods, Paycor has you covered. Get your templates today!

2025

Modern Restaurant Management

JANUARY 22, 2025

Have you ever wondered why restaurant renovations are so costly and often delayed? Usually, unexpected design challenges leave owners frustrated. A National Restaurant Association study found that 46 percent of restaurant owners have had to foot budget-busting renovations because of poor planning or miscommunication. Unfortunately, this often results in headaches, lost revenue, and extended downtime However, 3D modeling and design technology are ushering in a much-needed revolution in managing r

Design 88

Design Technology Fine Dining Fast Casual 88

Restaurant Business

JANUARY 24, 2025

Flavor exploration brings customers into restaurants, but what will tempt them in the months ahead? We zeroed in on the top trends to put on operators radar.

Operations 102

Operations Food 102

Sante

JANUARY 24, 2025

Print Done Right! The post Introducing Sant Magazines Just-in-Time Printing Service appeared first on Sant.Food.Wine.Spirits.

Magazine 152

Magazine Hospitality Food 152

EATER

JANUARY 24, 2025

The raid was allegedly conducted without a warrant

Marketing 130

Marketing 130

Speaker: Duke Heninger, Partner and Fractional CFO at Ampleo & Creator of CFO System

Are you ready to elevate your accounting processes for 2025? 🚀 Join us for an exclusive webinar led by Duke Heninger, a seasoned fractional CFO and CPA passionate about transforming back-office operations for finance teams. This session will cover critical best practices and process improvements tailored specifically for accounting professionals.

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