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
Restaurant inventory management is not the most enjoyable restaurant task. It’s time-consuming, taking you and your staff away from the things that drew you to the restaurant industry in the first place: making incredible meals and creating memorable experiences. But it’s a crucial task nonetheless. Inventory management is a cost management strategy that influences your restaurant food costs , revenue, profitability, and cash flow.
From pumpkin spice to Chile de Arbol, here we dive into the restaurant industry’s top trending flavors and predict the ones that’ll last until 2021. Fall Favorites. Fall flavors are dominating the market right now. Yelp’s recent data (from 9/21/2020) shows that searches for pumpkin spice foods were up dramatically from last year: pumpkin spice lattes were up 72%, pumpkin pie up 66%, pumpkin cheesecake up 242% and apple cider donuts were up 117% (1).
Highlight and advertise your food truck with your website hub. Whether you’re just starting your food truck, or you’ve been around awhile a website is a pivotal piece in your marketing arsenal. It’s the central hub for all your food truck marketing, and not only does your food truck website need to be mobile friendly, it also must be user friendly and provide all the necessary information.
Extraordinary times always seem to lead to extraordinary innovations, and the restaurant industry is currently in the midst of perhaps the greatest time of upheaval, ever. And yet, despite the high unemployment, Quick Service Restaurants are one of the few sectors still hiring in massive numbers. So, what are the big brands doing right that they are not only surviving, but thriving during the COVID-19 pandemic?
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.
Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. These aspects include: décor, skill level of staff, style of service, pricing, profit, type of vendors selected, kitchen layout, equipment selection, marketing and advertising, pay scales, dining room seating, type of china, glassware and flatware, even the location and color scheme for the exterior of the restaurant.
1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. on a hot Tuesday in October, cars began to line up at a pair of tents pitched in a deserted stretch of downtown Los Angeles. At the first tent, Damian Diaz greeted every arrival with cold Topo Chicos and bright greetings in Spanish. He handed out sandwiches donated by a local shop, bagged-up snacks, and juice boxes; some families received books carefully sorted by reading level.
Part three of a series that explores how restaurants are surviving and thriving in the COVID-19 pandemic. . As we’ve spoken with restaurateurs across the country to share their experiences during the pandemic, we’ve come across very different types of businesses. First, we featured Jonathan Chen of China Moon , a family-run restaurant that has been serving its guests since 1994.
Part three of a series that explores how restaurants are surviving and thriving in the COVID-19 pandemic. . As we’ve spoken with restaurateurs across the country to share their experiences during the pandemic, we’ve come across very different types of businesses. First, we featured Jonathan Chen of China Moon , a family-run restaurant that has been serving its guests since 1994.
It’s no secret that the dining scene has changed drastically in the wake of COVID-19. As states across the country have lifted and eased restrictions, more and more restaurants have been able to open up — but how are they adapting, especially if they don’t have proper outdoor patios? And what happens now that the temperature is starting to drop in many regions?
Let’s not confuse freedom with a desire to do whatever we want without a system of order or respect for the discipline of structure. We can both be free and still respect the need for that discipline that comes from organization. A well-run kitchen is not a free-form environment where every cook does his or her own thing or moves to the beat of his or her own drum.
Siim79 /Shutterstock. Lost the energy to cook? Look to the Instant Pot Now that we are over the sourdough-and-regrowing-scallions part of the pandemic, but in no way over the actual pandemic, we must prepare for The Hunkering. Every winter is a time for stews, roasts, and hearty pasta bakes, but this winter it feels extra important, both because most of us are going to be indoors way more than any previous season, and have completely lost the energy to do anything but throw a bunch of stuff in a
Best Fall Beers. Fall has arrived and with it, all of the best fall beers of the season. If there’s one good thing about the weather becoming a little cooler, it’s these beers that keep us warm. We wanted to know what our industry experts drink in the fall, so we surveyed them to get a jumpstart on stocking our fridge. What’s your favorite beer to drink during the fall?
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.
It comes as no surprise that restaurants have had a difficult time over the past few months. Many are still challenged with a lag in guests returning to dine out, lowered capacities, and increased health and safety protocol even upon reopening. These factors can make it difficult for restaurants to realize the same level of sales and profitability as before the pandemic; some consumers have less disposable income; others are more inclined to cook at home.
Blog. New Study Reveals PEO Impact Throughout the Pandemic. An industry study that closely examined the impact PEOs have had on business outcomes for their clients throughout the pandemic. R ecently the National Association of Professional Employer Organization (NAPEO) and independent analytics and research firm, McBassi & Company, published an industry study that closely examined the impact PEOs have had on business outcomes for their clients throughout the pandemic.
Cozy Royale’s QR code is on a flag held by a turtle | Clay Williams/Eater. From the Editor: Everything you missed in food news last week This post originally appeared on October 24, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. Read the archives and subscribe now. Earlier this month, I went to dinner with my family at the (wonderful) new Williamsburg restaurant Cozy Royale.
In many countries in the northern hemisphere, autumn means cold weather, grey skies, and brown leaves. For baristas and coffee shops, it means customers moving away from summer beverages like cold brew and iced coffee in favour of warming seasonal drinks like the pumpkin spice latte. Although the pumpkin spice latte was originally popularised by Starbucks, it has taken coffee consuming markets by storm in recent years, and has been replicated by cafes around the world.
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.
Since quarantine lockdowns began mid-March of 2020, restaurants faced unprecedented turmoil. Before global lockdowns, the U.S. restaurant industry suffered from a 74.9 percent annual turnover rate , and even more for some businesses. At the onset of the pandemic, around two thirds of all restaurant employees were displaced , with many restaurants pivoting to off-premise dining to survive.
Blog. Daylight Savings is Upon Us: It’s Time to Fall Back. Shifts scheduled overnight could be impacted on Sunday, November 1. I t’s that time of year again. On Sunday, November 1, if your state observes Daylight Savings , we will fall back and gain an hour of precious sleep and lose an hour of daylight. Of course, this time of year could have an impact not just on your sleeping patterns but on your schedule as well.
The fun of dining at Gado Gado isn’t just in the menu. It’s also in its signature playful spirit. While restaurants around the United States are figuring out how to shift their business to adapt to a new culinary landscape, some teams are having more success making it work. In Portland, Oregon , Thomas and Mariah Pisha-Duffly, the owners of the hit Indonesian restaurant, Gado Gado , have not only figured out how to operate in a socially distanced manner that continues to draw customers (even ins
Restaurateur Aaron Gordon brings Peter Smith on board to help meet diners’ needs during the pandemic at a new multi-restaurant “chef collective” in Washington D.C. Photo credit: Under a Bushel Photography. Restaurateur Aaron Gordon (Bakers & Baristas, Red Velvet, Red Light & Little Beast) is pleased to announce the appointment of Peter Smith as the new culinary operations director of his latest establishment, Ghostline.
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.
As a small business owner, you know how important and impactful it is to support local creators. It could be that one customer or network that helps keep your team’s spirits up and running. With the holiday just around the corner, it may be time to spread kindness throughout your community and other businesses. How to Shop Small Businesses as a Small Business.
In the past, large hotels had a much easier time using management and data collection tools than smaller hotels. But this type of software is incredibly helpful for venues with a smaller staff. Luckily, as technology advances, there are more and more options for small hotels who don’t necessarily have the infrastructure to put massive software systems into place.
The nonprofit No Us Without You feeds more than 1,300 undocumented families in Los Angeles that have been impacted by COVID-19. Here are some of their stories. It’s said that prep cooks, dishwashers, and bussers are the backbone of the restaurant industry, but when the pandemic arrived, forcing restaurants to shutter, it was these workers who were hardest hit.
The weather is getting cooler, and that means it’s time to prepare your restaurant for winter. There are a number of things you can do to boost profits during the winter season, but this year in particular is the time to focus on winterizing your patio.
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.
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Dara St. Louis, Senior Vice President and Founding Partner at Reach3 Insights, about how the pandemic has affected diner attitudes. Key topics included Reach3’s Consumer Closeness in the Age of Social Distancing program, which aims to “capture the human aspect of the pandemic,” the use of contactless technology, aspects of restaurants that are mak
Jeremy and Tom talk about the convergence of POS, Technology and Operations and how to do it right. Also, on the value of starting with the end in mind. [link]. The post Restaurant Technology Guys Podcast Ep. 94 – Building business value with Tom Bronson of Mastery Partners appeared first on Restaurant Technology Guys.
The dining domes at Detroit’s East Eats | Courtesy of East Eats. Plastic igloos look cute — but they won’t cut it during a blizzard, nor do they run cheap The pandemic has made dining as we previously knew it impossible, and serving customers outside has been one somewhat promising lifeline. So have some food trucks, with an inherently outdoor nature, as well to-go cocktails enjoyed by drinkers on the go or in parks.
For business owners in North Dakota, buying a POS system is a smart investment. Not only do they lead to increased sales, but they also keep your staff efficient for continued growth When you work with a POS company familiar with the North Dakota market, your business will see more of a benefit. Whether you are a restaurant, bar, a brick-and-mortar retail business, or an online business, there are plenty of options for advanced, cutting-edge POS software and hardware solutions for any type of bu
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.
The hospitality industry is the third largest employer in the United States (behind healthcare and government.) It’s a workforce of over 15 million people that all contribute to our country’s economy and culture in a major way. While the hospitality industry has undeniably been hit hard during the COVID-19 pandemic, it’s a resilient sector that is already starting to recover.
Listen to "Customer Experience Management | Season 2, Vol. 4: Ovation" on Spreaker. In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” sit down with Zack Oates, the founder and chief executive officer of Ovation , to explore how operators can improve the guest experience at their restaurants.
Photo-illustration: Eater. Stacey Mei Yan Fong’s 50 Pies/50 States baking project is a love letter to the country she now calls home Stacey Mei Yan Fong is stuck on pie number 44. The funeral potato pie, rich as a block of butter and built with all the flavors of a classic post-funeral hot dish, was not actually headed for a funeral when Fong made it on March 10.
For business owners in North Dakota, buying a POS system is a smart investment. Not only do they lead to increased sales, but they also keep your staff efficient for continued growth When you work with a POS company familiar with the North Dakota market, your business will see more of a benefit. Whether you are a restaurant, bar, a brick-and-mortar retail business, or an online business, there are plenty of options for advanced, cutting-edge POS software and hardware solutions for any type of bu
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.
78 
Let's personalize your content