Embrace the Suck
AUGUST 11, 2019
I recently gave an interview for Foodable TV about how to build a brand. You can create a brand that competes or one that dominates the market. The choice is yours. Follow this formula if you want to make your brand stand out in the market! Here are the questions and my answers from that interview: Q: Can you explain the difference between competing and dominating the market?
Perfect Daily Grind
AUGUST 11, 2019
What do you think about when you enter a coffee shop? Do you have to consider whether you can easily move around the space? Perhaps you’re entering as a potential employee with your CV in hand. Do you have to consider whether you’ll be discriminated against because of an impairment? For many people, these questions wouldn’t occur. But for people with disabilities and impairments, they are a part of everyday life.
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Future Food
AUGUST 14, 2019
Image via Tommys Superfoods. Going Veg? Saving the planet one meal at a time. Today’s world of eating out and retail food is changing fast. An ever-increasing growth in vegetarian and vegan food choices reflects how we as a community feel about the future in general and food in particular. Towards that end, we want to save our planet one meal at a time.
Food Business
AUGUST 15, 2019
Conducting reviews for your staff is not as hard as you think. The benefits are so worthwhile. Here's my story about job reviews. You need them. It’s that simple. It took me a few years, to learn this lesson. I finally figured out why my young staff needed job reviews. If you think a casual compliments, or one zinger corrective statement will work, think again.
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.
Goliath Consulting
AUGUST 10, 2019
After weeks of time-consuming meetings with local liquor distribution reps, local market research, and decision wavering, you finally feel confident that your bar is set up and ready to go. You put in your best effort to provide your customers with a great selection at a great value. You stop by your local corporate chain restaurant to celebrate a job well done and can’t help but to look at their liquor list to compare prices.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
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Crunchtime
AUGUST 15, 2019
We all have the technology to limit double data entry, so why not use it? Would you prefer to enter the same data once or twice? I think we can all agree that once is the only correct answer. Not only does this save keystrokes (and thus time) it limits the potential for human error. However, data gets entered twice at restaurants all the time, particularly by operators performing critical back office functions like inventory counting and reconciling.
ChowNow
AUGUST 15, 2019
Does your restaurant have a pizza ordering system? If not, it might be time to rethink your digital strategy. After all, 43% of pizza customers want their local pizzerias to use online ordering technology , and more and more eateries are adapting to meet this demand. . Rather than giving up a huge slice of profits (and restaurant data ) to third-party delivery apps, many pizzerias are opting to get their own online ordering systems to take unlimited orders on their own terms.
Hot Schedules
AUGUST 12, 2019
Blog. Maintain Compliance with Predictive Scheduling Laws. Predictive Scheduling laws are designed to help your employees, but the burden falls on managers. How can you maintain compliance, and make it easier for your team? Predictive Scheduling Laws: Penalties, Fees, and Fines, Oh My. Arranging childcare, scheduling transportation, attending school or second jobs, or caring for family members…there are many things hourly restaurant employees juggle outside of work.
Indoor Media
AUGUST 12, 2019
Cell phones and social media have quite a hold on us. Don’t think so? One survey found that the average adult now spends almost 2.5 hours every day on social media. We’re literally on our phones morning, noon, and night checking out what’s going on in everyone else’s life. It is little wonder that this has become the primary place where people look to form their opinions about businesses, including where they will take their car to be serviced.
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.
Kounta
AUGUST 13, 2019
Communicating in person. One of the biggest mistakes a food establishment can make is not investing enough time and resources into training staff on how to speak to customers. Believe us when we say it’s easier said than done. From the minute a guest walks into your cafe or restaurant, everything about the way they are greeted, served and cared for, directly affects their impression of you – and therefore whether they’ll return.
Marketman
AUGUST 11, 2019
Your tables are always packed, and it’s not uncommon for you to have a seating wait list. If this is the case, why are you struggling to make a decent profit? In two words, food cost. Put more precisely, you may be spending more on the ingredients to create your tasty dishes than what you are charging. With everything else on your plate, you need an easy and accurate way to calculate food cost.
Restaurant Technology Guys
AUGUST 12, 2019
Move over, food bloggers and Instagram influencers: there’s a new restaurant partner in town. Joining forces with a charitable organization is an emerging trend in the hospitality industry. Of course, some restaurants have allied themselves with a cause for years (or created their own foundation entirely, like BJ’s), but it’s now, in a social media world of high visibility, that this movement is really gaining traction.
Blue Orbit Restaurant Consulting
AUGUST 14, 2019
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting A few weeks ago, my wife and I ate San Francisco. A recurring line item on our checks was “EE Benefits Surcharge” or “SF Mandates” charge. My first reaction Read More.
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.
T-Ching
AUGUST 12, 2019
Despite the fact that I’ve been the Managing Editor for T Ching for almost two years, I never had the opportunity to attend one of the many amazing tea festivals that take place every year. Instead, I have had to settle for reading about them in posts by some of our incredibly talented writers. This finally changed in July when my husband and I went to the Portland Tea Festival !
Marketman
AUGUST 11, 2019
Your tables are always packed, and it’s not uncommon for you to have a seating wait list. If this is the case, why are you struggling to make a decent profit? In two words, food cost. Put more precisely, you may be spending more on the ingredients to create your tasty dishes than what you are charging. With everything else on your plate, you need an easy and accurate way to calculate food cost.
Sante
AUGUST 15, 2019
What rum are your drinking during National Rum Month? August is National Rum Month and today is National Rum Day which means it's a day to celebrate with an inspired rum-infused cocktail! RumHaven, an uncomplicated spirit made with real ingredients like coconut water and pure cane sugar (which mixes seamlessly into refreshing, summery cocktails that you can feel good about drinking) is the first ingredient for your stellar cocktail.
Chef's Resources
AUGUST 13, 2019
Chef Leadership Skills & Training All Chefs are in leadership roles, but not all Chefs have learned how to be effective leaders. There is a big difference between being “the boss” and being a leader. Being a successful, respected professional Chef requires a lot more than just making fantastic food. Yes, a Chef needs to […]. The post Chef Leadership Skills Training appeared first on Chefs Resources.
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
Planet Grape
AUGUST 10, 2019
Food and Wine. Best Poolside Wine under $25 picked by a Master Sommelier. Catherine Fallis. Sat Jul 20. Summer means it’s time to relax, slow the pace, and enjoy the long, warm days. For relaxing by the pool, wine is the ideal complement. Here are my top 10 picks for your summer drinking pleasure, all available nationally, and all under $25. Top 10 Wines for Pool Refreshment.
Rocket Fuel
AUGUST 15, 2019
How to use data to make the most out of your franchisor/franchisee relationship. The post How to use data to make the most out of your franchisor/franchisee relationship appeared first on Delaget.
Sante
AUGUST 12, 2019
Delve into world-leading Australian wine at six Wine Australia trade events across the US during Aussie Wine Month, Sept. 19 - Oct. 3, 2019. AUSSIE WINE MONTH TRADE TASTINGS. Meet the passionate winemakers who are doing things their own way and learn how this ancient continent is producing wines that are leading the world. This tasting offers an unprecedented opportunity to learn more about the current landscape of Australian wines.
T-Ching
AUGUST 15, 2019
I tend to talk about teas version by version, or maybe source by source, or at most type by type. A question came up in a tea group ( in the Facebook Pu’er Tea Club ) about trying versions equivalent to Yunnan pu’er from Southeast Asia (so not pu’er, since that’s a regional tea name). In response I mentioned a number of sources, which works as an introduction to what the teas are.
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.
Gastro Gays
AUGUST 15, 2019
Walking into a former butcher’s shop on main street in Tullamore, it’s incredible to see the small production unit for the behemoth that is Inch House –– fast becoming one of the premier black pudding… The post Inch House Pudding | Chew The Fat, Series 3 Episode 11 appeared first on GastroGays.
Bucket List Journey
AUGUST 11, 2019
Love fromage? You'll fall deeper by traveling through the Jura Massif region of Eastern France to follow French Comte Cheese from farmer to aging cave. The post Comté Cheese Route: A Fromage Road Trip Through Eastern France appeared first on Bucket List Journey | Travel + Lifestyle Blog.
Sante
AUGUST 12, 2019
20190724-124108_orig.jpg. Author(s): Penny Weiss. Teaser: An impressive vodka for a modest price! As a vodka lover, it’s always fun for me to scope out lesser-known vodkas on the market. I've stumbled across some amazing vodkas that tend to be dismissed by buyers who reach for the popular and well-known brands. So, once again, I was delighted to find yet another vodka that I had never heard of, reasonably priced and worthy of a review.
Sante
AUGUST 10, 2019
Laph Cairdeas 2019.png. Author(s): Roger Morris. Teaser: Sometimes a little rusticity is a welcoming antidote to polished wines. I was once on a wine trip to Portugal when one of my fellow writers said, “Right now, I would just like something that tastes rustic.” I know what she means. Most winemakers understandably want to get rid of any rough edges their wines might have, especially if any of those could be considered a “flaw” on a judge’s score sheet.
Advertiser: Paycor
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