Typsy
JUNE 16, 2020
Managing guest relations can be tricky, even at the best of times. But now, as hospitality venues around the world look towards reopening with specific health and safety recommendations and requirements in mind, the guest experience will likely be a little different than it was 6 months ago. And, well, change can be challenging to accept. The key is carefully managing expectations.
Future Food
JUNE 16, 2020
How food and hospitality can flourish in the next normal Retail Relationships Rewarding Foodies. As we witness the gradual relaxing of restrictions placed on food operators state by state and an uncertain return to trading, one thing is certain – the Food & Hospitality will inevitably recover. In fact, the latest credit card data from both the ANZ and CBA shows that spending on F&B is coming up from its lows.
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A Wine Story
JUNE 18, 2020
Pairing Wine with Food at Stag’s Leap. Pairing Wine with Food at Stag’s Leap Wine Cellars. When you fantasize about the Napa Valley, two things usually come to mind: Delicious food and wine. Pairing wine with food makes the Napa Valley such a popular tourism destination. Today virtually all the wineries offer visitors the ability to enjoy pairing wine with food experiences.
Modern Restaurant Management
JUNE 18, 2020
As we begin to assess the realities of the Post-COVID19 (CV) world, businesses everywhere are facing an unprecedented challenge: how to survive and maybe even thrive amid this extraordinary "new normal." Restaurants and the entire hospitality industry are at the forefront of this challenge. Even as lockdown restrictions are eased, it's likely to be a long time before the dining experience returns to anything resembling the previous norm.
Advertiser: Paycor
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.
Culinary Cues
JUNE 16, 2020
You can sense it in the air, you can feel it in your bones, and you can hear it in the silence – the energy that had surrounded the career of professional cook is down a few quarts. For nearly four decades the job of cook dominated the media and served as a major point of conversation and entertainment for guests of all ages and socio-economic backgrounds.
EATER
JUNE 16, 2020
Mihai_Andritoiu /Shutterstock. Competition is fierce for cans, labels, and customers as breweries rush to package their beer for home drinking It’s been a rough couple of months for craft beer. Like the coffee and wine industries, the entire beer ecosystem was upended as the COVID-19 pandemic shuttered breweries, closed bars, and scared people away from beer shops.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
JUNE 19, 2020
No one knows what the future of foodservice looks like, but there are crucial hints in the data, analytics and e-commerce. If we have learned anything during the last few months, it is that sticking to the, “it’s how we have always done it,” mentality won’t position restaurants for recovery. Leaders across all business sectors are accomplishing changes in days or weeks that normally would have taken months or years.
ChowNow
JUNE 17, 2020
As the restaurant industry continues to grapple with the COVID-19 pandemic, regulations and recommendations keep changing. Since March of this year, countless restaurateurs have had to immediately close their dining rooms, lay off staff, quickly adopt online ordering, and overhaul their menus. Now that many local and state governments have eased shelter-in-place restrictions and allowed businesses to open up , restaurant owners need to adapt once more.
EATER
JUNE 15, 2020
Getty Images. Due to COVID-19, the beloved self-serve travel perk is no more. Here’s what you can expect to wake up to instead There’s a particular pleasure to the travel ritual of waking up in crisp hotel sheets, meandering downstairs, and finding a fully stocked breakfast buffet splayed out before you. Then there’s the exploratory lap to inspect the offerings: everything from chafing dishes of scrambled eggs and pancakes to, depending where you are in the world, soup, porridge, sushi, farm che
A Wine Story
JUNE 15, 2020
Wine Basics for Beginners. Wine Basics For Beginners . When it comes to wine basics for beginners, one of the best resources can be found in the sommelier world. A sommelier is a wine enthusiast who, at top restaurants, earned educational credentials as a specialist in wine. Like most people who want to learn about wine, sommeliers start out learning the basics.
Advertiser: Paycor
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.
Modern Restaurant Management
JUNE 17, 2020
When COVID-19 erupted earlier this year, scores of restaurants relied on online delivery marketplaces to deliver meals to their customers. The role these marketplaces have played during the pandemic, delivering restaurant orders right to people’s front doors, has become invaluable to many consumers. But is it invaluable to restaurants? While restaurants may increasingly rely on online delivery marketplaces, they can hinder a restaurant’s overall profitability – commission fees
Typsy
JUNE 17, 2020
If you're a hospitality professional, chances are high that your employment has been affected by the ongoing coronavirus. But businesses are now looking towards reopening, and with them job opportunities are becoming increasingly available. Your best chance at success is being prepared and knowing what to expect. Read on for advice from an experienced hospitality hiring manager on how to ace a hospitality interview and trial.
EATER
JUNE 15, 2020
Efired /Shutterstock. During quarantine, the bakers who staff the hotline are providing baking — and emotional — support On March 14, COVID-19 was declared a national emergency in the U.S., hand sanitizer profiteers made headlines, and states had yet to issue stay-at-home orders. It was also Pi Day — that is, the date 3/14, which is often cheekily observed by baking or eating pie.
Indoor Media
JUNE 17, 2020
Every small business is unique. While we are a bit biased and believe our advertising is the first, best way to advertise for all small businesses, we also believe that every business owner should explore the best way to advertise for themselves. To help you evaluate your options, we’ve created this 6 step guide to walk you through the easy work of identifying which advertising methods are best and which are bust!
Speaker: David Worrell, CFO, Author & Speaker
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.
Modern Restaurant Management
JUNE 18, 2020
As restaurants cautiously begin to reopen in pockets of the U.S. and abroad, the restaurant industry remains far from full capacity. Over the past several months we have seen customers modify their business models to accommodate restrictions and consumer preferences. While many restaurants pivoted quickly to off-premises dining only, the model is not a fit for every brand.
Restaurant Engine
JUNE 15, 2020
Domino’s Pizza (NYSE: DPZ) went public in 2004, and it has delivered a superior return to its shareholders, better even than Google (NASDAQ: GOOGL). “It’s pretty amazing,” said Joe Weisenthal. “The basic idea is that both Domino’s Pizza and Google went public around the same time. I think it was 2004. And if you look at the chart, they basically had a pretty similar trajectory.
EATER
JUNE 16, 2020
Shake Shack employees were accused of intentionally poisoning NYPD officers’ milkshakes. | Photo: PL Gould /Shutterstock. The Police Benevolent Association and the Detectives’ Endowment Association both made statements claiming that officers were intentionally fed bleach at a Manhattan Shake Shack location The New York City Police Department has debunked claims made by its own police unions accusing employees at a Shake Shack in Manhattan of deliberately poisoning officers via contaminated milks
Typsy
JUNE 18, 2020
Travel trends are changing. So how can tourism-based hospitality businesses pivot their thinking to embrace the evolving needs and demands of travelers? To do this, we need to think about the reasons people travel to so-called ‘destination holidays’ - and how that can also drive people to visit local destinations. To explain further, Wil Slickers joins us to talk about the ways hospitality and tourism innovators - destinationaires - can turn local spots into tourist destinations.
Advertiser: ZoomInfo
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.
Modern Restaurant Management
JUNE 15, 2020
With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. What are the best practices employers can put in place to welcome back apprehensive restaurant employees?
Sculpture Hospitality
JUNE 17, 2020
As different regions begin to open up, business and restaurant owners are faced with new safety standards for social distancing and health & safety rules. For some locations, this may include reduced seating and customer capacity (25% - 50%), the requirement for staff to wear the appropriate PPE (personal protection equipment), enhanced cleaning regimes more frequently throughout the day, and much more.
EATER
JUNE 18, 2020
Dannie Sue Balakas/ Instagram. While other flour companies have faced pandemic-related shortages, the Southern staple has been quietly filling the void at grocery stores around the country As many home-bound Americans began baking to feed and distract themselves from the coronavirus pandemic, Schanon Odell of Crown Pacific Fine Foods was making frantic phone calls to every flour mill in the country.
UXATA
JUNE 16, 2020
Chef´s delights, unforgettable relaxing days, and absolute happiness in one of the Riviera Maya gem s. Imagine waking up overlooking a dreamy landscape, full of colors, the sounds of nature and a the refreshing tropical breeze. Meanwhile, a comforting and cozy personalized Breakfast is waiting you, just take a sit and enjoy it. You have hired a Private Chef in Akumal, and your time to enjoy is all yours.
Advertiser: Paycor
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.
Modern Restaurant Management
JUNE 15, 2020
The novel coronavirus pandemic has had an immense impact on the restaurant industry. In fact, U.S. restaurant losses for April 2020 were projected to surpass $50 billion, according to estimates from the National Restaurant Association (NRA). While some states are allowing restaurants to resume business, others are delaying this process until later phases in their reopening plans.
Sante
JUNE 16, 2020
Slow Wine has named Deborah Parker Wong National Editor of the US edition of the Guide. The appointment follows the announcement of a new digital approach for reviewing wines for the 2021 Guide. Slow Wine Editore announces some important changes and news for the next 2021 edition of its English-language edition of the Slow Wine Guide, which this year successfully celebrated its 10th anniversary.
EATER
JUNE 15, 2020
From the Editor: I’m proud of our work but know we have a long way to go This post originally appeared on June 13, 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. Last week I mentioned that inclusivity is a pillar of our coverage and hiring practices at Eater, that we’ve long strived to diversify the bylines, stories, experts, and visual artists featured in our work.
Ken Burgin
JUNE 17, 2020
Feeling heavy, slow and financially unfit? Time for some urgent action – cut, reduce and tighten. Staff might complain and want to quit – lazy is always more comfortable. But the business will be slimmer, healthier and much more sexy after you’ve pushed through the pain barrier! Day 1 – Lighten up the Fridge and Freezer. That’s where up to 80% of product value is stored.
Advertiser: Paycor
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.
Modern Restaurant Management
JUNE 17, 2020
As restaurants across the nation begin to reopen for business, there are many challenges that they will face for the first time. Business as usual is a thing of the past! In what already was a difficult business in which to succeed, restaurateurs will have to navigate the unchartered waters of surviving during a pandemic and its aftermath, as we slowly return to business.
Hot Schedules
JUNE 17, 2020
BLOG. HotSchedules Releases In-App Health Survey to Help Restaurants Confirm the Health of their Teams Before Each Shift. The HotSchedules Health Survey will be made available by request beginning June 18, with self-deployment capabilities coming soon. A s the world grapples with COVID-19, operators are working tirelessly to reopen their restaurants while ensuring the safety of their team members and guests.
EATER
JUNE 16, 2020
A plastic cup of whiskey in an airplane tray. Plus, quarantine baking is losing heat, and more news to start your day The one good thing about flying besides those cookies. We knew that the new coronavirus pandemic would fundamentally change the way we travel for a while, but this is a bummer. A number of airlines, including KLM, Delta and American Airlines are suspending part or all of their alcohol services, in order to minimize the number of interactions between crew and passengers.
Ken Burgin
JUNE 16, 2020
Ever fallen into the trap of doing things you didn’t want to do? You may have given money to someone hustling in the street; signed up for products you had absolutely no need for or let a person cut ahead of you in a line for no justifiable reason. In most instances you responded more or less automatically. They ‘influenced’ you in a way that caused you to act differently to what you thought was ‘rational’.
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.
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