Sat.May 20, 2023 - Fri.May 26, 2023

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How to Elevate Guest Experience With Dynamic Menu Changes

The Eat Restaurant

In the competitive restaurant industry, understanding menu design psychology can greatly impact a guest's experience and help you manage your restaurant better. One interesting aspect is how the name of a dish affects how much customers are willing to pay. Surprisingly, research shows that customers are willing to pay up to 15% more for the same food item if it has a fancier name.

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Promotions and Loyalty Programs Are Key to Coaxing Diners

Modern Restaurant Management

Promotions and loyalty programs are necessary to convince Americans to dine out more frequently, according to new research from Provoke Insights and Modern Restaurant Management (MRM) magazine. “As budgets are tightening, restaurants must acknowledge that eating out is becoming a luxury,” Provoke Insights President Carly Fink told MRM. “Establishments should ensure that the experience is worthwhile to the customer with high customer service and great food.

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Why Your Restaurant Floorplan Matters

Restaurant Engine

The floorplan of your restaurant sets the tone for your restaurant. You may know that the overall customer experience at your restaurant is what brings people back to dine with you time and time again. And you also know that the food and your customer service are a huge focus for you and your staff. But did you know that your floorplan and the layout of your restaurant also affect the overall customer experience?

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TECHNOLOGY AND RESTAURANT CULTURE

Culinary Cues

Part One: THE GOOD, THE BAD, AND THE UGLY It is an underlying question for the ages: “Is technology good or bad?” The answer is a resounding “yes” to both. So, the question we should be asking is: “Are we controlling technology or is it controlling us?” I just listened to a podcast from Dr. Sanjay Gupta, whom I think we all know of, as he wrestled with the impact that technology has on his own three daughters and society as a whole.

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New DOL Final Overtime Rules: Quickstart Guide for Employers

There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.

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Boost Restaurant Sales & Traffic with Customer Feedback

Black Box Intelligence

The most successful restaurants have mastered how to increase restaurant sales. But it’s a constant challenge. Restaurant customer trends change, food and supply prices fluctuate, and new competitors pop up every day. The key to overcoming these challenges? Leveraging customer feedback. Recent Black Box Intelligence research has shown that guests continue to care more about overall restaurant value.

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5 ways to set up restaurant staff for success

Restaurant Business

Restaurant Business’ GMs of the Year shared how they cultivate a strong team culture during a session at the National Restaurant Association Show.

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The Winning Strategy: Attracting and Retaining Top Talent for Your Restaurant – A Four-Step Approach

Embrace the Suck

No more despairing over an understaffed restaurant. It's time to dust off your note-taking skills because we're diving into a four-step game plan to draw the crème de la crème to your restaurant, starting immediately. If your restaurant mirrors many others in your local scene, finding reliable staff is no small feat. Some eateries are barely scraping by without a team.

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Great Expectations as Customers Show Increased Appetite for Swift Service and Customization

Modern Restaurant Management

The restaurant industry has changed significantly in recent years, not least due to the impact of the COVID-19 pandemic. Globally, restaurants saw a notable shift in customer expectations and behavior during this time. For lengthy periods over the course of two years, businesses were forced to operate solely on a take-out and delivery basis, and it soon became evident that everybody would need to up their game.

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16 Tips for Making a Restaurant Employee Handbook

Sling

Every restaurant should have an employee handbook. It’s a way to define the working relationship between employer and employee. In essence, a restaurant employee handbook does two things: Tells employees what you expect of them Tells employees what they can expect from you In addition, a restaurant employee handbook can be a source of protection against litigation.

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New DOL Final Overtime Rules: Quickstart Guide for Employers

There’s a new overtime salary threshold that will impact employers across the country. If you have an employee making less than $43,888 on July 1 or less than $58,656 on January 1, you’re going to have to start paying overtime. Download Paycor’s guide to learn: Which groups of employees are affected? How should you classify employees? Best ways to mitigate risk.

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Elevate Pizza Delivery: The Best POS System for Pizza Shops

Thrive POS

In today's fast-paced world of pizza delivery, having an advanced POS system is essential for seamless operations and customer satisfaction. An advanced POS system offers a comprehensive solution to elevate your pizza delivery services. From efficient order management to streamlined delivery processes, it ensures a seamless and enjoyable experience for both customers and staff.

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Coffee News Recap, 26 May: Robusta futures reach 15-year high, Canada & Denmark announce National Coffee Championship winners & other stories

Perfect Daily Grind

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 22 May SCA announces speaker schedule for 2023 Education Summit to take place in Busan, South Korea. Speakers will include Peter Giuliano and Dr. Mario Fernández-Alduenda, who will present the new Coffee Value Assessment, and Dr.

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Designing a Next-Gen Teaching Facility

Modern Restaurant Management

1856 is the first-of-its-kind, student-run culinary experience in the Tony and Libba Rane Culinary Science Center in Auburn, Alabama. Designed by The Johnson Studio at Cooper Carry, the facility provides real-world experience for the next generation of chefs and hospitality leaders. Features of the facility include: An open expo kitchen with TVs for professors to examine students’ work, wider walkways and a glass atrium to allow teachers to give real-time instruction in the midst of an act

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What Organizational Strategy Is And Why Your Business Needs It

Sling

Organizational strategy isn’t just for big business anymore. Even a startup coffee shop or catering business needs to plan strategically if it wants to grow and thrive. But what exactly is organizational strategy, and why does your business need it? We’ll answer those questions in this article, give you four key features of a good organizational strategy, and show you the best way to get started.

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Join Full Course Navigator: Your Path to Professional Growth in Restaurant Leadership

Full Course Foundation is dedicated to nurturing excellence in restaurant leadership. Our Navigator program offers a wide range of resources tailored for professional growth. From high-quality training to personalized coaching, Navigator equips restaurant leaders with the tools they need to thrive in their careers. Unlock your potential with three months FREE access to Navigator by Full Course!

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How I Got My Job: Leading the Dining Program at a Working Farm and Writing Cookbooks

EATER

Photo by Emily Berger For Abra Berens, making a career in food is about finding her niche at the intersection of farming, cooking, and writing When Abra Berens was working as a farmer in Northport, Michigan, and selling her produce at local farmers markets, she fielded a lot of questions from customers about what to do with the goods they were buying.

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At the National Restaurant Association Show, technology moves to the back of the house

Restaurant Business

Robots were everywhere. But much of the technology focus was on improving profitability and simplifying operations as costs increase and recession looms.

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Five Telltale Signs a Hospitality Brand Lacks Emotional Intelligence … and Why Consumers Care

Modern Restaurant Management

A 2023 Emotional Intelligence Market study citing “heavy growth” of $49.93 billion USD by 2027 exemplifies the extent to which mastering “EQ” versus IQ is taking brands to exciting new levels of success … and why not embracing EQ can result in extreme opportunity loss or, far worse, be an outright brand buster. This as today’s highly discriminating and demanding hospitality marketplace is seemingly rife with substitutable solutions.

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National Burger Day 2023: How to Serve Great Burgers in Every Store

Crunchtime

Sixty percent of sandwiches sold across the world are actually hamburgers–so it's no surprise that this convenient, well-liked menu item gets its own day of celebration. National Burger Day is fast approaching on May 28th–but looking at the drive-thru lines, you'd think that National Burger Day is celebrated every day.

Serving 101
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Planning Your Restaurant's Path to Profitability

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.

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Emily Meggett Embodied the Beauty of Gullah Geechee Life and Cuisine

EATER

Emily Meggett | Clay Williams The beloved South Carolina chef, who passed away in April, taught generations how to not just enjoy food, but respect its true origins. It struck me that during my first meeting with Emily Meggett — a meeting in which she was supposed to be vetting me, a first-time cookbook collaborator, to essentially write her remarkable life story and recount her life’s work — her primary concern was making sure I had enough to eat.

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ChatGPT's first restaurant job could be in HR

Restaurant Business

A number of suppliers at this year's National Restaurant Association Show said they're using the chatbot to help restaurants screen applicants and keep them engaged once they’re hired.

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Extend the Deep Fryer Sweet Spot

Modern Restaurant Management

Cooking oil filtration is crucial for better food quality and cost savings Scan the menus of the most popular and trendy restaurants across the country and you’ll find a heavy dose of fried delights. Hot, crispy and crunchy menu items are pleasing to consumers, but are only part of the equation for most eateries. Restaurant managers must keep a watchful eye on cooking oil, not only from a food quality standpoint, but from a cost analysis as well.

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10 Great Apps for Managing Your Bar or Restaurant in 2023

Bizimply

After a significant shift in app popularity, we are back with an updated list featuring applications that can simplify various management tasks. It'll free up your time to focus on the things that can't be done online! The post 10 <b>Great Apps</b> for Managing Your Bar or Restaurant in <b>2023</b> appeared first on Bizimply.

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How to Build the Ideal HR Team

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.

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15 Leadership Tips for Restaurant Managers

Chef's Resources

Chef de Boss: 15 Leadership Tips for Restaurant Managers As a professional chef or restaurant manager, you’re likely tasked with leading an entire restaurant or chain toward long-term success and profitability. While this may seem daunting, there are plenty of best practices you can follow and tips for restaurant managers to use to optimize their […] The post 15 Leadership Tips for Restaurant Managers appeared first on Chefs Resources.

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Moon Rabbit in Washington, D.C. closes amid union fight

Restaurant Business

The InterContinental Washington, D.C. has parted ways with Chef Kevin Tien, despite accolades for his modern Vietnamese concept, as both restaurant and hotel workers petition for a union election.

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Everything You Need for a Car-Free Picnic

EATER

Lille Allen/Eater Gear, tips, and tricks to do it yourself Right now, most of America is built on the assumption that you own a car. Which means most of the advice written for Americans is written with the assumption that your car is how you’re getting anywhere. Going camping ? Pack up the car! Head to the mall to buy things to put in your car! Make your vacation a road trip , with destinations you fundamentally cannot visit if you don’t have a car!

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Sprinkling Success: A Conversation with Dan Mesches

The Restaurant Times

In this episode, we welcome Dan Mesches, a seasoned professional in the restaurant industry. Dan Mesches brings a wealth of restaurant experience to his role as President and CEO of Sprinkles, which he has held since early 2017. He discovered his passion for the restaurant business while working his way through school at Union College in Schenectady, NY.

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Individual Development Plan Template

There’s no way around it: sometimes employees need your help. Use this free template to clarify expectations, share resources, and set a timeline. Best case scenario, this process helps them improve. Worst case, your great recordkeeping keeps you compliant even if they move on. Download the template today!

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Why Restaurants Should Use Social Media 

Chowly

Over 4.9 billion people use social media worldwide as of 2023. In the United States, roughly seven in 10 Americans use social media on a daily basis to connect with friends, access news, and be entertained. What does this mean? It means that social media is the new hangout spot for most people. It’s where people go for recommendations and reviews on everything from where to go on vacation to what to get for dinner.

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At the National Restaurant Association Show, brands leveraged sustainability as a marketing strategy

Restaurant Business

As younger consumers look for social responsibility from the brands they interact with, food and beverage businesses are making sure to spotlight their sustainability efforts.

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Restaurants Face Harsh Reality as April Saw Weakest Sales Growth Since July

Black Box Intelligence

All growth numbers are year over year unless specified. Best and worst performing region, segment and cuisine is based on same-store sales growth. Restaurant Sales Growth Weakest Since July Restaurants saw their year-over-year same-store sales and traffic growth fall for the third consecutive month in April. During this month, the industry experienced its softest sales growth since July of last year, making April the second-worst month in over two years.

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