7 Shifts
AUGUST 16, 2021
When it comes to running a restaurant, every shift counts. A bad shift can lead to unhappy customers and disgruntled staff. But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. The way to run great shifts is to get out ahead and schedule pre-shift meetings.
Sculpture Hospitality
AUGUST 19, 2021
Let’s not beat around the bush. Taking bar inventory is time-consuming, tedious and probably one of the things you drop to the bottom of the to-do list.
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Modern Restaurant Management
AUGUST 16, 2021
Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. However, in the past few months, I have run across some incredible stories that are heartwarming and inspiring. They remind us not only that there are great people out there, but also that many of them work for us! The common thread is that each story is about incredible staff and great managers and that, together, they support each other inside and outside of th
EATER
AUGUST 19, 2021
From eye-catching labels for chile sauce to restaurant wallpaper, Overice founder Meijun Li translates culinary vision into visual design In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Meijun Li. Restaurant merch is having a serious moment. As restaurateurs got creative to make up for lost income during the pandemic, many saw opportunity in selling more than just graphic tees and totes to
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
AUGUST 18, 2021
You may serve the best food on the block, but if your restaurant doesn't match its dishes with plausible customer service, your customers may never come back. That's why it's important to provide an outstanding dining experience from the second your customer's enter your restaurant, till the moment they leave. Keep reading to learn how to do just that, as we cover what to do pre, during, and post dining service.
Restaurant365
AUGUST 19, 2021
The success of your restaurant group, in the short- and long-term, rests on a solid foundation of restaurant financials. Restaurant accounting covers all areas of your business, even inventory. While you may think of your restaurant inventory as part of operations, restaurant inventory management should also be considered an accounting function. Every time your restaurant buys, counts, transfers, or wastes inventory, it must be entered as a journal entry in your accounting general ledger.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
EATER
AUGUST 20, 2021
Natasha Breen/REDA&CO/Universal Images Group via Getty Images. What to do with ripe tomatoes? The salad, sauce, and pasta recipes that make the most of summer’s greatest bounty. With all due respect to stone fruit and watermelon, there’s no food that screams Peak Summer more than the tomato. It’s right now — during the hottest days of August — that tomatoes are at their ripened perfection on the vine, smelling slightly like grass baked with sunshine and nearly ready to burst with juiciness;
7 Shifts
AUGUST 20, 2021
The news of minimum wage increases across North America is hardly 'news' these days. As a headline, it's become a familiar refrain, and as a challenge for restaurant owners, it's become a pylon that restaurateurs have had — or will have — to safely navigate around in order to protect margins and establish restaurant cost control. This year, the following states have, or will, introduce new minimum wages that soar above the federal minimum.
Gourmet Marketing
AUGUST 15, 2021
Just What Is a Hotel Chatbots Anyway? . You’ve probably already been using chatbots in some area of your life. A chatbot is simply a type of digital technology that can respond to human queries in an intelligent manner. If you’ve ever asked Siri or Alexa to help you find the nearest Sushi restaurant, you’ve had a meaningful interaction with a chatbot. .
Modern Restaurant Management
AUGUST 17, 2021
Over the years, tech companies like Apple, Facebook, and Google have released privacy updates without most restaurant marketers thinking twice about how they impact their ad strategies. So, as a restaurant marketer why do you need to pay attention to this iOS14 update ? In short, Apple’s iOS14 update will give Apple users the option to opt-out of data sharing whenever they download an app.
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.
EATER
AUGUST 19, 2021
Valentina’s Tex-Mex BBQ’s Real Deal Holyfield breakfast taco | Robert J. Lerma/EATX. [link].
The Restaurant Times
AUGUST 17, 2021
Digital menus are the menus that are presented to customers as soft-copy. They are visible on a screen and generally give them the option to order online. They can be accessed via QR codes, websites, or mobile apps directly by the customers without any assistance from the restaurant staff. The orders are instantly accepted and sent to the kitchen. With such simplicity, you would not need waiters to manually take orders and direct them to the kitchen.
Bizimply
AUGUST 18, 2021
Seasonal staff are a common occurrence and hiring (and letting go of) employees can be complicated. When it is happening every year, it adds to the complexity of running a business; especially if you are managing multiple teams and locations. There are few places that don’t incorporate and rely on seasonal staff in their business […]. The post Seasonal Staff Challenges and How to Handle Them appeared first on Bizimply.
Modern Restaurant Management
AUGUST 19, 2021
Today’s news cycle is measured in seconds (on a slow day!), and rumors can snowball into a perfect storm. No one wakes up wishing for a PR crisis, but when it hits, it’s imperative to gather your team, follow your crisis plan, think ahead, and set the tone and direction of your response. At Promova, we have worked with clients on various issues like IPO’s, litigation, high-profile executive scandals, data breaches, and more.
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.
EATER
AUGUST 18, 2021
Photo by AAron Ontiveroz/The Denver Post via Getty Images. “Gastropod” hosts Nicky Twilley and Cynthia Graber explore where the marijuana industry is heading, for better and for worse On the previous episode of Gastropod , hosts Cynthia Graber and Nicky Twilley bit into the history of pot brownies. Now, on the second episode in their two-part series on edibles, the pair is exploring where the marijuana industry is possibly heading now that weed is legal — or in the process of becoming legal — in
Cheetah
AUGUST 17, 2021
Reading Time: 4 minutes. As restaurants continue to explore new revenue streams in an ever-changing environment, restaurant merchandise is stealing the limelight as an innovative, fun product that does wonders to your bottom line. Besides, everyone could use a little fun this summer. Helping patrons and staff look and feel good with useful restaurant merch is the best way to boost spirits.
Culinary Cues
AUGUST 17, 2021
Late summer and early fall are very exciting times for chefs. Summer heat is winding down, the colors of autumn are beginning to highlight trees and plants, and gardens are presenting kitchens with some of the most dynamic fruits and vegetables to grace restaurant menus. Over the next few weeks – Harvest America Cues will highlight five of those ingredients that offer robust flavor, loads of versatility, and a seasonal presence that can change the focus of a chef’s menu.
Modern Restaurant Management
AUGUST 18, 2021
In 2020, the pandemic forced over 111,000 bars and restaurants in the United States to close permanently, severely impacting the drinking and dining scene abandoned last winter. Now, many are looking forward to not only returning to their favorite haunts, but to exploring the new establishments that have opened outside of the confines of their apartment.
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.
EATER
AUGUST 16, 2021
At Cote in NYC, a team of chefs reveal the research-and-development process behind the restaurant’s decadent seafood offerings Michelin-starred Cote in New York City combines steakhouse traditions with Korean barbecue techniques. While the restaurant is known for its premium cuts of dry-aged meat and its flavorful banchan, it also aims to take things further with a caviar and seafood program.
Restaurant Clicks
AUGUST 18, 2021
If you’ve ever typed the words “brunch Hell’s Kitchen” into an internet search engine and attempted to grab a late morning or early afternoon breakfast/lunch, you likely understand that brunch is a highly sought-after activity during the weekends. Brunch culture is a real thing, and many restaurants feature special brunch menus throughout the weekends to attract foodies and that coveted weekend rush revenue.
Future Food
AUGUST 16, 2021
FIFO workers. Image via Coastlive. Forward Thinking Food and Hospitality Culture to Drive FIFO worker Retention. Future Food have been working with multinational companies in the remote mining and resources sector over the past three years to improve the working life of their FIFO employees through modernised food and hospitality standards. In an ever-tightening labour market, these forward-thinking companies have for some time identified that retention of the current work force is critical to s
Modern Restaurant Management
AUGUST 18, 2021
The design of a restaurant can provide the ambiance needed to keep customers coming back, even if the building’s space isn’t divided into specific use areas. Restaurant owners can separate the kitchen, dining area, and bar using different techniques with walls, altering the layout of the space to create a better traffic flow and better experience.
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.
EATER
AUGUST 16, 2021
OpenTable is adding a new feature that will let restaurants tag diners as “verified” for meeting entry requirements. The initial — and obvious — use of the verification feature will be for restaurants to log guests who are vaccinated for COVID-19, but the feature could also be used to do things like confirm a diner is of legal drinking age or other requirements for entry.
Foodable
AUGUST 17, 2021
Listen to "Smarter Digital Ordering | Season 4, Vol. 8: Bite" on Spreaker. In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Brandon Barton , the chief executive officer of Bite , to explore digital hospitality and improving the online ordering process. “We see an incredible amount of information that we’re helping restaurants to take and learn about their guests, and then personalize ordering experi
Restaurant Clicks
AUGUST 20, 2021
San Antonio, the Alamo City, the Mission City, the River City, the Military City. Whatever you prefer to call it, San Antonio is full of fun things to do, eat and see. If there’s one thing that stands above all others, however, it’s brunch. Too late for breakfast? Too early for lunch? Brunch is the way to go. Most commonly served on weekends, there are endless restaurants serving Texas favorites with a brunch twist.
Modern Restaurant Management
AUGUST 18, 2021
When you’re starting a new commercial food business, you’ll need a range of equipment depending on the nature and type of your business. Choosing the right commercial kitchen equipment for your establishment is essential. With the right equipment, you can control unnecessary expenses, maintain health and safety regulations, and prevent mishaps in your kitchen.
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
AUGUST 19, 2021
In a perfect world, you purchase some advertisements, they run, and you immediately have a much bigger customer base knocking down the doors of your business. If only it were that simple. No, marketing is more complex than that, both an art and a science. To track the customer journey, professional marketers tend to think in terms of the marketing funnel, also known as a sales funnel.
The Eat Restaurant
AUGUST 18, 2021
Building strong customer relationships has now become the key to restaurant success. The better your relationship with the guest, the more likely they are to become loyal customers of your brand. Given that j ust a 5% increase in repeat customers can increase restaurant revenue up to 95%, it’s not something that can be ignored any longer.
Restaurant Clicks
AUGUST 19, 2021
Most people will be likely to agree with you when we state that ketchup is simply amazing. However, there is some scientific basis behind this idea. Most scientists have reckoned that there are five major flavor groups that human beings respond to: sweet, salty, bitter, sour and the very mysterious umami flavor. This is why ketchup is so good – it is the only food that manages to hit all 5 groups!
EATER
AUGUST 18, 2021
Portland Jobs with Justice [Official Photo]. [link].
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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