Sculpture Hospitality
APRIL 26, 2021
In our previous blog, we discussed how to calculate your bar inventory usage through the use of a simple calculation and a bar inventory management system. This inventory usage data gives your bar insight into how your business is performing, with insightful data such as pour cost, product shrinkage, pricing and much more.
Wasserstrom
APRIL 29, 2021
As of 2021, an estimated 1 in 10 adults and 1 in 13 children in the United States have been diagnosed with food allergies. Moreover, prevalence is steadily rising, and this once unfamiliar public health issue has grown into an epidemic. What Is a Food Allergy? Food Allergy Research & Education (FARE) defines a food […]. The post Restaurants & Food Allergies: What Customers Want You to Know appeared first on The Official Wasserstrom Blog.
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Indoor Media
APRIL 29, 2021
Love them or hate them, millennials are one of the largest markets in the country. Loosely defined as those born between 1980 and 1995, these individuals make up the nation’s largest living generation. With over 75 million people, millennials have some serious spending power. It’s time to make them the focus of your advertising. If you’re still skeptical, the Pew Research Center recently reported that the millennial generation is spending about $600 billion annually.
Modern Restaurant Management
APRIL 30, 2021
The pandemic has ravaged many businesses in the country and few industries were hit as hard as the restaurant industry. Thousands upon thousands of restaurants were forced to close for safety reasons, some permanently. Now more than ever, restaurant owners need to improve the way dining places are run to survive these uncertain times. Consumers and customers have changed their behavior due to the events of the previous year.
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.
7 Shifts
APRIL 29, 2021
Nearly 6 weeks after the American Rescue Plan was signed into law, the Restaurant Revitalization Fund is a reality. The fund sets aside $28.6 billion in grants for restaurants to use to cover everything from payroll to rent. The Small Business Administration has announced that grants will open on Monday, May 3 at noon EST. Restaurateurs and operators can begin the application process on Friday, April 30 at 9 AM EST.
EATER
APRIL 29, 2021
Two weeks in a Korean quarantine facility took my sense of time, space, and rational thought — but never my appetite We’ve all experienced some form of isolation over the past year due to the COVID-19 pandemic — either sanctioned by the government or by personal choice. My most potent experience of solitude was a mix of both: 14 days quarantined in South Korea, per the country’s strict travel policies, after traveling from New York to my hometown in December 2020 to visit my parents for the firs
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
Modern Restaurant Management
APRIL 29, 2021
While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated. According to the latest Yelp Economic Average (YEA) report, there were more new businesses openings than at any other period over the last 12 months and business reopenings are at the highest level since the second quarter of 2020.
7 Shifts
APRIL 30, 2021
Employee theft is an unfortunate reality. Food, alcohol, and cash are common victims of theft—but business owners have to look beyond physical goods. Employee theft can be more hidden or even unintentional—with time theft. This occurs when employees are paid for the time they weren't scheduled or didn't actually work, and can come in a variety of forms.
EATER
APRIL 29, 2021
He probably got the order WRONG because he’s a GUY | Shutterstock. Blame the company offering you cheap rates by underpaying its workers, not the underpaid workers *pinches bridge of nose* Look, everyone is still getting used to some new normals, one of which is the proliferation of grocery delivery services like Instacart. On the surface it seems great — someone else brings your groceries to you!
Cheetah
APRIL 30, 2021
Reading Time: 4 minutes. In case you haven’t noticed, the food truck market is on the rise , which means you need to up your game. One way to get an edge is to work with a commissary kitchen. The right commissary kitchen can mean the key to a successful food truck business – considering it offers all the benefits of having your own kitchen, without a lot of the associated overhead, paperwork, and hassle.
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
APRIL 26, 2021
While we remain in the grey area, the state of the restaurant and hospitality industry is particularly unknown. Is the hospitality industry growing? As the effects of COVID-19 subside, the industry is expected to continue growing as consumers increase spending on discretionary purchases, such as outdoor dining, outdoor events, and travel, including hotel stays.
Sculpture Hospitality
APRIL 30, 2021
According to Restaurant Hospitality , about 63 million tons of food is wasted every year in the US alone. In the restaurant industry, food waste amounts to a staggering cost of $25 billion each year.
EATER
APRIL 26, 2021
Photo by Dominic Lipinski/PA Images via Getty Images. Culinary Agents CEO Alice Cheng on the restaurant worker shortage and how workers will return to the industry ‘on their timeframe’ As restaurants across the country expand capacity, reopen for indoor dining, and prepare for a new season of outdoor service, owners are struggling to find staff to meet their needs.
Restaurant Clicks
APRIL 26, 2021
Philadelphia, luckily, is full of Mexican restaurants! Our city is known for its diversity, which leads to incredible, authentic cuisine. This list features incredible chefs, including the incredible Cristina Martinez, owner of South Philly Barbacoa, and Dionicio Jimenez, the head chef at El Rey. There’s no better time to support local businesses. You’ll try nopales, a type of Opuntia cacti (that’s full of antioxidants) at South Philly Barbacoa.
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
APRIL 27, 2021
The COVID-19 pandemic has forced thousands of traditional restaurants to transform themselves into order ahead restaurants; pre-pandemic, only 15 percent of restaurants offered curbside pickup; today, that’s up to 70 percent. But volume doesn’t translate to success—many restaurant chains have struggled to build an efficient curbside pickup system, and the ensuing results can be freely found on sites like TripAdvisor and app stores on Android and iOS: A year into the pandemic, w
Touch Bistro
APRIL 28, 2021
As the COVID-19 pandemic slowly begins to recede, many restaurants are turning to gift card marketing as part of their 2021 recovery plan. Why? First and foremost, gift cards provide restaurants with an immediate source of revenue – cash that can be incredibly valuable in the early months of recovery. And when things eventually return to business-as-usual (and they will), gift cards help bring old customers back to your business and encourage new ones to visit you for the very first time.
EATER
APRIL 28, 2021
The chushkopek in action | Ashira Morris. The Bulgarian chushkopek (or “pepper roaster”) blackens vegetables for a smoky flavor no oven can achieve One of my first introductions to Bulgarian cooking was lyutenitsa, the country’s ubiquitous roasted red pepper and tomato spread, which is served at all times of day with everything from toast to rice to meat.
Restaurant Clicks
APRIL 26, 2021
We think the perfect night out should always end in steak, but unless you know where to go, ordering expensive steaks can be pretty high-stakes, so don’t make any mistakes by going to the wrong place. Tampa Bay is home to some of the finest steakhouses around, and we went ahead and put the very best ones on a list for you right here. Looking to take on a massive 21oz.
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
APRIL 30, 2021
Interest in the ghost kitchen model has ignited during the pandemic and in this episode of The Main Course host Barbara Castiglia learns about Nimbus, a hybrid between a traditional commissary kitchen and a ghost kitchen in a conversation with founders Camilla Opperman and Samantha Slager. Opperman explained the business. “We offer premium commercial kitchens for lease.
Bizimply
APRIL 26, 2021
With businesses beginning to reopen again, it's obvious they need to look at how to adapt post COVID. This involves new ways of operating, new ways of engaging and selling to your customers whilst increasing value. Marketing is crucial for survival, so check out these 10 tips below. The post 10 ways to Market your Business as Lockdown Lifts appeared first on Bizimply.
EATER
APRIL 28, 2021
The handmade noodles get their vibrant colors from fresh seasonal produce “It’s not like there was anyone to teach us or anywhere we could ask,” says Grand Noodle owner Kim Hyun-Kyu. “We just try. We know because we tried everything. Our mouths are our labs.”. Hyun-Kyu has been making long, colorful, vegetable-packed noodles, for over 40 years, but his operation wasn’t always as popular as it is today.
Touch Bistro
APRIL 27, 2021
The best restaurant websites all have one thing in common: they make it incredibly easy for online visitors to find what they’re looking for. This is crucial because 77% of diners report visiting a restaurant’s website before they dine in or order takeout or delivery from an establishment. And of that group, nearly 70% have been discouraged from visiting a restaurant simply because of a bad website – yikes!
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
APRIL 27, 2021
In this episode of The Main Course host Barbara Castiglia speaks with Meatless Monday Campaign Director Dana Smith about how the campaign to encourage consumers to cut out meat one day a week can be beneficial to restaurants. Smith, who has a background in culinary marketing, oversees the program and day to day, working with partners, restaurants, chefs, and other stakeholders. “Our objective is to ensure that those eating on Monday have incredible, delicious options,” she said.
Hot Schedules
APRIL 28, 2021
Blog. The Biden Administration Is Granting Tax Credits to Small Businesses Which Allow Employees PTO to Get Vaccinated. N ow that all American adults are eligible to receive the COVID-19 vaccine, states are ramping up vaccine efforts and drug manufacturers are increasing available supply. As this plays out, the White House announced an up-to $511 per day, per employee vaccine tax credit available to small businesses that grant paid time off to employees getting and recovering from injection.
EATER
APRIL 28, 2021
Photo: Pepperidge Farm. What’s the next adult-aimed flavor going to be? Roasted brussels sprouts? Beef tartare? Existential ennui? Like the Riverdale s and Winx Club s of the world, Goldfish crackers are getting an edgier, more adult reboot — starting with a new spicy flavor, made in collaboration with Frank’s RedHot sauce. Like the hot sauce, the crackers will carry notes of vinegar and cayenne pepper.
Restaurant365
APRIL 30, 2021
A key component of running a successful, profitable restaurant business is controlling your food costs. When it comes to writing a restaurant menu, you can’t determine your menu prices by “gut feeling.” You need numbers and data to fuel your decisions. This is where recipe costing comes in. An accurate recipe cost informs nearly every element of your food costs, and it can also help you optimize your profit margin on all menu items.
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.
Indoor Media
APRIL 26, 2021
Today, more and more small businesses are getting caught up paying for impressions online. Sure, you can pay to boost your content on Instagram or run Facebook Ads, but unless you’re shelling out thousands of dollars at a time, it’s not in your best interest to use these forums. Why You Shouldn’t Pay For Impressions Platforms will try to trick you with their CPM (Cost per 1,000 impressions) models, and the temptation to throw $12 in for a couple hundred more views is hard to ignore.
Restaurant Clicks
APRIL 24, 2021
Located in Delaware County just 13 miles west of Philadelphia, Media is a small town in Pennsylvania. Though tiny in population, this town is known for its great options for nightlife, including restaurants. There’s no doubt this town will have you hungry for more every time you eat out. But with so many restaurants to pick from, how will you narrow it down?
EATER
APRIL 24, 2021
American Unagi founder Sara Rademaker developed the first eel growing facility in the U.S in order to sell the pricey fish locally to chefs and restaurants On this episode of Dan Does , host Daniel Geneen visits American Unagi , the country’s only glass eel farm. Founder Sara Rademaker created her operation when she learned there was not a single eel growing facility within the U.S.
Restaurant Engine
APRIL 28, 2021
Make sure your used food truck fits your brand. Thinking about starting a food truck business? Wondering if you should buy a new truck or a used truck? Buying a food truck is much like buying a car. It’s an important and expensive investment. What’s more, the food truck you choose is the standard bearer for your restaurant on wheels. In this article, we’re looking at used food trucks and what to look for before you buy a used food truck.
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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