EATER
MARCH 11, 2025
Five years after the onset of the COVID-19 pandemic, our relationship to food and dining has undergone some permanent changes I got COVID for the first time this past February. I was lucky to have a job I didnt need to be physically present for, no children that needed care, no underlying health conditions, a booster shot, and ample, union-bargained sick leave.
ChefMod
MARCH 8, 2025
Managing restaurant inventory is a constantly evolving challenge. While many operators would love for their inventory setup to be a “set it and forget it” process, the reality is that inventory is fluidchanging with trends, customer preferences, and the natural flow of purchasing decisions. The question isnt just how to set up inventory lists, but how to maintain, refine, and optimize them over time to mirror whats happening in the business.
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ChowNow
MARCH 13, 2025
Managing delivery orders shouldnt feel like running an obstacle course, but for many restaurant operators, thats exactly what it is. Juggling multiple food delivery apps means switching between tablets, manually entering orders into the POS, and trying to keep track of ever-changing fees and commissions. Its a recipe for chaos, leading to mistakes, slower service, and shrinking profit margins.
Modern Restaurant Management
MARCH 10, 2025
Five years have passed since the pandemic upended the restaurant industry, and its effects continue to shape consumer behavior. Are people dining out more or less? What’s driving their choices? How can restaurants stay ahead? Revenue Management Solutions (RMS) explored these questions in its latest consumer report, Adapting to Change: How Restaurant Trends Have Evolved.
Advertiser: Paycor
Before you can achieve success, you have to define it. Objectives and Key Results (OKRs) give you the framework to do just that. Paycor’s free guide includes a step-by-step process leaders can use to work toward – and achieve – their loftiest business goals.
The Salt
MARCH 8, 2025
Dozens of Wisconsin dairy farmers are breathing a sigh of relief after federal funds they had been awarded were released and payments are now being promised. But anxiety persists for some.
Restaurant Business
MARCH 10, 2025
Todays consumers are very knowledgeable about ingredients, and theyre looking to beverages to conveniently manage their health. Spins sales data found that 39% of beverage sales are dedicated to products that promote health and wellness. We see a surge in the functional beverage space thats blurring the boundaries for all beverage formats creating opportunities for innovation.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
The Restaurant Group
MARCH 12, 2025
Introduction Ever noticed how a beautifully plated dish can make your mouth water before you even take a bite? That’s the magic of food presentation. It’s not just about making food look pretty; it’s about enhancing the entire dining experience. When food looks good, we anticipate it tasting good too. This visual appeal in food can elevate our perception of taste and quality, making each bite more enjoyable.
Sculpture Hospitality
MARCH 13, 2025
Ever feel like running your restaurant is a high-wire balancing act? Well, youre not wrong. On one side youre juggling food quality, customer experience and labour costs; on the other, youve got one of the biggest hidden expenses waste.
Restaurant Engine
MARCH 12, 2025
Take your restaurant marketing to the next level with AI tools. According to one source , over half of restaurants currently use or have plans to use AI (artificial intelligence) in their businesses in different ways. Are you one of these? If not, its time to leverage its power. In this article, we look at how you can leverage AI tools to optimize your restaurants marketing in 2025.
Culinary Cues
MARCH 10, 2025
So much to learn, so little time. Where do you begin, whats the best way to learn? What should you do, where should you turn? If you are serious about a kitchen career and have the focus to map out the best path, then listen up. Every cook, at least every serious cook, seems to want to work in one of those exceptional fine dining or cutting-edge experimental operations that are depicted in shows like Chefs Table or The Bear.
Advertiser: Paycor
Before you can achieve success, you have to define it. Objectives and Key Results (OKRs) give you the framework to do just that. Paycor’s free guide includes a step-by-step process leaders can use to work toward – and achieve – their loftiest business goals.
Modern Restaurant Management
MARCH 11, 2025
"The pandemic forced the restaurant industry to evolve – or disappear. It wasn’t just about survival; it was about reinvention. Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry.
EATER
MARCH 12, 2025
At Trinas Starlite Lounge, the hot dog tower comes with five hot dogs, fries, and sauce | Trinas Starlite Lounge In this economy, the pricey seafood tower has given way to way to the hot dog tower For Trinas Starlite Lounge , the longstanding bar in Somerville, Massachusetts, 2024 was financially pretty rough. And then the election happened. We felt a little stuck, says co-owner Emma Hollander.
ChowNow
MARCH 14, 2025
Running a restaurant is a balancing act. Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Its tough, and cant be done passively. Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins.
Goliath Consulting
MARCH 14, 2025
Ozempic, a medication originally developed for managing Type 2 diabetes, has rapidly gained traction as a weight loss aid. By mimicking the hormone GLP-1, it helps regulate appetite and digestion, leading to noticeable changes in the way people eat. As more diners use Ozempic and similar medications, restaurants may need to adapt to evolving guest preferences and dining habits.
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
MARCH 13, 2025
Who would think that one of the world’s top culinary schools was founded in an Upper West Side apartment? Originally known as Peter Kump’s New York Cooking School, the Institute of Culinary Education (ICE) has played a pivotal role in shaping the food landscape for 50 years growing from just five students in the first year to now more than 19,000 graduates.
EATER
MARCH 14, 2025
Elena Veselova /Shutterstock My five-day journey of brining and braising the St. Patricks Day staple yielded delicious results I dont know why I find making corned beef from scratch so intimidating. Perhaps its the fact that the project requires almost a week which means a lot of time for things to go wrong. Maybe its because it involves raw meat sitting around for an extended period of time.
ChowNow
MARCH 14, 2025
If you want to increase order volume for your restaurant, focusing on online takeout and delivery is key. Since 2014, these channels have grown 300% faster than dine-inand the trend isnt slowing down. Operators who ignore this opportunity risk losing significant revenue to their competitors while missing out on the chance to build a stronger connection with their customers.
The Rail
MARCH 14, 2025
By Toby Patrick, Contributor Opening a restaurant goes beyond a nice aesthetic, good location, and great food. In today's competitive market, you also need to be authentic with your atmosphere and giving a culturally enriching experience. Hiring international staff can help you achieve that authentic atmosphere and experience youre looking to give guests.
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
MARCH 14, 2025
In the relentless heat of The Bear's kitchen, where every "Yes, Chef!" slices through the clamor, precision isn't just preferred—it's survival. Carmen "Carmy" Berzatto, the maestro of this culinary symphony, knows that a single misstep can turn a dinner rush into a disaster. Every kitchen operates under pressure, but small inefficiencies—lost tickets, misheard orders, inconsistent timing—can mean the difference between a smooth service and total chao
EATER
MARCH 14, 2025
Seafood season offerings from Wendys McDonalds and Popeyes. Why fast-food restaurants observe seafood season and not other religious holidays According to Wendys, its seafood season. That means the chains limited-time-only Crispy Panko Fish Sandwich is widely available from now until April 20. Wendys can hedge, but you might have figured out that since its final day on the menu is Easter Sunday, this is a sandwich designed to cater to those celebrating Lent, a Christian observance mostly but
Lavu
MARCH 13, 2025
POS systems do more than handle payments they utilize POS data to help restaurants analyze and manage seasonal sales trends. By leveraging POS data, restaurants can adjust inventory, staffing, and marketing strategies to maximize profits during busy periods and minimize waste during slow seasons. Heres how POS data can help: Analyze Past Trends : Use historical data to spot patterns and forecast seasonal demand.
Restaurant Business
MARCH 11, 2025
The fast-food giant is creating a new Restaurant Experience Team to move faster to support general managers. But it also creates teams around beef, chicken and beverages to compete with more specialized restaurant chains.
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.
The Restaurant Group
MARCH 8, 2025
Introduction Hey there! Let’s talk about something that can make or break your restaurant: restaurant branding. Imagine walking into a place that just feels right the logo, colors, menu, and even the way the staff greets you. Thats the power of branding! So, what exactly is restaurant branding ? It’s how your restaurant presents itselfits logo design, menu design, interior design, and overall guest experience.
EATER
MARCH 13, 2025
Its time to lose your preconceived notions about what breakfast can be. | Shutterstock Who needs eggs when you can have a bowl of brothy beans instead? In case you havent seen one of the 1,004,553 news stories about it, theres an egg shortage right now caused by an ongoing outbreak of avian influenza. The topic has been so dominant in the news, in fact, that there are equally vast numbers of articles about ways to substitute eggs in your morning breakfast , including tons of vegan products that
Lavu
MARCH 13, 2025
Is your local restaurant overpaying for payroll? Get Free Payroll for Restaurants and simplify payroll management effortlessly. Handling fluctuating hours, tip tracking, and compliance can be complex, but Lavu Payroll offers a cost-effective solution. Reduce errors, save money, and streamline operations with our easy-to-use payroll system designed for restaurants.
Restaurant Business
MARCH 10, 2025
Former Wingstop franchisees Brandon and Chantal Gawthorp are starting to build a portfolio, but this time as the franchisor.
Advertiser: Paycor
Get ready for the future of business. As HR navigates an ongoing labor shortage, leaders need stronger, more adaptable recruiting strategies. Do you have the tools you need to build a talent pipeline that drives sustainable business growth?
Bottleneck Management
MARCH 13, 2025
Meet the Team in Fort Worth City Works in Fort Worth is a place where people come together to celebrate the every day. Behind the bar, Daelyn Davis keeps the energy high and the drinks flowing. Whether shes mixing up a Ketel One dirty martini, or sharing a laugh with coworkers, Daelyn brings her passion to every shift. Get to know more about her and the moments that make City Works more than just a place to grab a drink.
PathSpot
MARCH 13, 2025
Blog , Featured , Food Safety , Handwashing , Non-featured This is one of the many important topics discussed in PathSpot and LANDEDs webinar last week. In todays competitive job market, businesses need to go beyond traditional perks to attract and retain top talent. Its not just about offering high salaries or great benefits. Employees are increasingly seeking environments that are not only conducive to their professional growth but also aligned with their personal values and well-being.
EATER
MARCH 12, 2025
Brent Hofacker/Shutterstock Pumpkin pie, chocolate peanut butter pie, a caramelized onion tart, and more Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. You dont really need an occasion like Pi Day to bake yourself a pie, but it doesnt hurt to have a day specifically dedicated to crusts and filling (and math, I suppose).
Restaurant Business
MARCH 10, 2025
Working Lunch: This week's political podcast features a conversation with Brennan Duckett, who has become the point man in the national effort to push back on credit card fees that are bleeding restaurants dry.
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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.
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