Sculpture Hospitality
JUNE 2, 2021
Have you read our previous blog, " Bar Inventory: What is Pour Cost Percentage and How is it Calculated?" , on what pour cost in your bar is and the formula you can use to calculate it?
Modern Restaurant Management
JUNE 2, 2021
When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. The reality is that the real next-generation of dining will be about enhancing the restaurants we all visit and love to feel more customized, efficient, and more connected with their guests – in every way.
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7 Shifts
MAY 31, 2021
All tasks in a restaurant are interconnected. For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. The list goes on and on, but the point is that if something goes wrong in a restaurant's plan, it might only be a matter of time before the domino effect kicks in and has an
Culinary Cues
JUNE 4, 2021
Nowadays a question I am often asked is: “Why is it so difficult to understand cooks and chefs?” The answer, quite simply, is – you can’t understand a cook unless you are or have been one. That may seem like a copout, but it is true. Take a look into a cook’s eyes, really look beyond the surface and you will see a complex assortment of challenges, pride, experiences, insecurities, and troubled waters which are held together by the thin strings of the apron around their waist.
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.
Cheetah
JUNE 1, 2021
Reading Time: 4 minutes. Pride Month is about to be celebrated throughout June and restaurants are getting ready to be the beating heart of it all. This year’s theme is “All in This Together” as #SFpride51 focuses on the local community. Although the main parade in San-Francisco was cancelled, several online events as well as two major outdoor in-person events will take place, all promoting solidarity, visibility and joy in celebration of the LGBTQ+ community.
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7 Shifts
JUNE 4, 2021
Business is often a game of numbers, and restaurants are no exception. And while you may not picture a restaurant manager or worker parked at a desk to work, it's a huge part of restaurant management. Numbers can give us insights into everything from profits and losses to average customer spend to how often employees cycle through. If it's not measured, it won't be managed.
Restaurant Clicks
JUNE 3, 2021
The weather is beautiful, and we are all ready to dine outdoors in the Washington, D.C. area! Outdoor dining is a favorite amongst Washingtonians, and we have rounded up the leading restaurants you should try! This article includes restaurants that are diverse, and they are all outstanding. From wine gardens to unpretentious cafes to rooftops, we’ve got it all!
Touch Bistro
JUNE 2, 2021
As COVID-19 restrictions are lifted across North America, many diners are eager to return to their favorite restaurants. However, guest safety is still a top priority and many restaurant are turning to restaurant reservation software to navigate the tricky business of fully reopening their dining rooms. Reservation software not only gives you a way to control the flow of diners in and out of your restaurant, but it also provides an easy way to keep an eye on capacity – both of which are importan
Modern Restaurant Management
JUNE 4, 2021
Finding a restaurant today is typically accomplished by typing in search terms like “Italian restaurant near me.” From there, the majority of people look at only the top three to six results served up by Google and other search engines to select their restaurant of choice. Understandably, the top six search results are the most coveted rankings for any business and are commonly referred to as the Google Six Pack.
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.
Restaurant365
JUNE 4, 2021
As a restaurant owner or operator, you always have restaurant profitability on your mind. But when you think of restaurant profitability, are you thinking about both the short-term and the long-term? Of course, there are small changes you can make in the short-term to benefit operations. However, much of improving your profitability requires the same discipline as it takes to create a new habit: improving operations incrementally over time.
Restaurant Clicks
MAY 31, 2021
I think most people can agree that Philadelphia’s bars are diverse and offer unique experiences at each location. After a long day, sometimes the best thing you can do is sit back and relax with a glass of wine. Though you could do that at home, I recommend checking out a few of the wine bars in town. Many of them have a wide selection of wines to try and even small plates if you’re feeling a bit hungry.
Sling
JUNE 1, 2021
Looking for a way to increase profits, get control of your expenses, and keep your bottom line in the black? The solution is simple: Calculate your restaurant’s prime cost. In this article, we take an in-depth look at why prime cost matters for your restaurant, how to calculate it, and the best way to keep it under control. What Is Prime Cost? Prime cost is a key metric for all businesses because it provides information about two expenses that can dramatically affect your bottom line: direct mat
Modern Restaurant Management
JUNE 1, 2021
The digital transformation is leaving no industry untouched. The restaurant industry has seen some major shifts lately. Just a few short years ago, customers paid for their meals in cash or credit cards, orders were totaled on analog cash registers, and customers called restaurants to place orders over the landline phone. Now, orders are still being placed via phone, but calls have been swapped out for texts, mobile apps or online, cash registers have been upgraded to more robust technology syst
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.
EATER
JUNE 2, 2021
A new group of brands is attempting to carve out space in the beer world for queerness Ask what makes a gay bar gay and the answers will vary. For some, it’s the people who make up the customers and staff, for others the history. Some might say it’s the atmosphere, prevalence of rainbow flags or queer performances. What you’ll rarely hear, though, is that a gay bar is a gay bar because of the drinks.
Restaurant Clicks
JUNE 2, 2021
A term that you might have heard floating around recently is boba, and you might be left wondering what it is. Boba and bubble tea is becoming increasingly popular around the world and more and more places are starting to sell it. . Boba is something that originated in Taiwan, but has since spread all over the world, providing delicious refreshments to customers worldwide.
Sling
MAY 31, 2021
Assembling the best team is crucial for the success of your business. And it all starts with your employee application form. This simple form is the gateway to the hiring process and, so, is an essential part of your business’s recruitment strategy. In this article, the workforce-management experts at Sling give you a basic employee application form template and discuss expert tips for customizing it to be the best fit for your business.
Modern Restaurant Management
JUNE 2, 2021
It’s an understatement to say the pandemic hit the Quick Service Restaurants (QSR) hard. Those who were able to ride out the worst of the lockdown found themselves pivoting towards 100 percent takeout orders fueled by intense social media campaigns. For some, restaurants parking lots became outdoor dining experiences, and for others, curbside pickup became the financial lifeblood.
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
Indoor Media
JUNE 3, 2021
The pandemic has been an extremely tumultuous time for just about everyone. Both individuals and businesses were hit hard. With most states having reopened to some extent, vaccination rates rising, and unemployment numbers far better than they were in the summer of 2020, things are looking up. That said, many restaurants are still struggling to get back on their feet.
Restaurant Clicks
JUNE 2, 2021
As the temperatures begin to rise and summer leaves you wanting to dump some ice cold water on your head, there’s one thing that may be able to help you out: water ice. Seeing as Philadelphia is known for its water ice, it’s no surprise that this city has plenty of great places to grab some. But how will you know which ones have true, authentic water ice?
EATER
JUNE 1, 2021
The JBS Foods plant in Greeley, Colorado. JBS has partially shut down its operations due to a ransomware attack. | Andy Cross/MediaNews Group/The Denver Post via Getty Images. JBS Foods, the world’s largest meat producer, has gone partially offline. Another large corporation has become the target of a ransomware attack that could have far-reaching effects on a supply chain.
Modern Restaurant Management
JUNE 3, 2021
Staffing presents a huge challenge for restaurants trying to go back to full employment following the pandemic. Kitchen and front-of-house employees are simply harder to find. Interviews with potential employees are being scheduled, but no-shows are the norm. Restaurants are unable to attract employees for several reasons, including: Former restaurant staff have moved on to other industries after being downsized in 2020; Some laid-off workers make more money in weekly unemployment provided throu
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.
Rocket Fuel
JUNE 1, 2021
5 tips on using restaurant metrics to manage your franchise. The post Resonance and Retention: 3 Things QSR Leaders Need to Start Doing Today appeared first on Delaget.
Restaurant Clicks
JUNE 3, 2021
We can all agree that Philadelphia is full of things to eat, drink, and explore. After visiting one of the amazing restaurants or bars, you may find yourself craving something sweet. When that’s the case, I recommend stopping by one of many delicious bakeries in town. Serving pastries, bread, cookies, and cakes, you’ll find everything you need at these places.
Indoor Media
MAY 31, 2021
Long gone are the early days of the internet, when computers were prohibitively expensive and smartphones were yet to exist. Almost as long gone are the early days of social media, when people assembled on message boards as the primary online social medium. MySpace has come and gone. Social media is an integral part of modern life, and it’s not going away anytime soon.
Modern Restaurant Management
JUNE 1, 2021
The technology behind food lockers and modular marketplaces was already on its way to being recognized for its multiple applications in food service before the pandemic, but now the pace has accelerated. In this episode of The Main Course host Barbara Castiglia speaks with Christine Marcus, founder and CEO of Alchemista. As a premium curator of food, beverage, and lifestyle brands, Alchemista offers on-demand modular marketplaces for everything from temperature-controlled chef-prepared meals to
Advertiser: Paycor
From welcoming new team members to tough termination decisions, each employment lifecycle phase requires a balance of knowledge, empathy & legal diligence.
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