Culinary Cues
NOVEMBER 17, 2020
More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.
Xtra Chef
NOVEMBER 18, 2020
Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. Food costs are responsible for most of the expenses a restaurant has. Operators may already have methods and procedures to better control food costs , but if food waste controls aren’t included, the program won’t be as impactful as it should be.
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Ken Burgin
NOVEMBER 15, 2020
Your staff have plenty of bright ideas, but do they know the best way to present them? If you want your staff to keep taking a positive interest in your business, you may need to teach them about ‘managing upwards ’. Sometimes known as ‘managing the boss’, and it’s a lot more than knowing how she likes her coffee or what beer he drinks. Many staff have bright ideas for new menus, equipment, service and efficiencies.
7 Shifts
NOVEMBER 17, 2020
Think about the best job you've ever had (hopefully it’s the one you have now!). Perhaps you loved that job because you were good at it, because you clicked with your coworkers, or maybe because your supervisors made you feel appreciated. Because you were invested in your work, you probably enjoyed showing up and were willing to go above and beyond the call of duty.
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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.
Culinary Cues
NOVEMBER 20, 2020
It seems that every time I check my email or flip through postings in social media – there is another restaurant, food business, or culinary school preparing to close their doors. It is heartbreaking to read of life visions dashed and even long-standing, viable businesses choosing to throw in the towel. I am writing this to tell you that, in most cases, this does not have to be the storyline.
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Restaurant365
NOVEMBER 20, 2020
Background. Eli’s Restaurant Group is a family of restaurants that’s called Connecticut home for more than two decades. With six restaurant locations and a catering arm, Eli’s Restaurant Group shares the vision that upscale American cuisine can be combined with a friendly, inviting atmosphere. Eli’s provides a “perfect place for families, friends, and sports fans to eat, drink, and enjoy.” Restaurants include Eli’s Brick Oven Pizza, popular for its pizza and w
Cheetah
NOVEMBER 18, 2020
Reading Time: 3 minutes. As the 1000th anniversary with one of our favorite customers is approaching, we decided it’s time for a proper introduction! Meet Zareen’s, a Palo Alto restaurant that gives a new kick to the classic Pakistani & Indian cuisine. Zareen’s has been a Cheetah customer for the past 5 years. Over time, we learned that we share the same values of using fresh quality foods and giving to the community – that’s where our relationship started and that’s what it continues
EATER
NOVEMBER 19, 2020
Spencer Platt/Getty Images. It’s absurd and infuriating that eight months into this pandemic, we’re still exactly where we started Coronavirus infections are spiking uncontrollably. Hospitals are over capacity. The public doesn’t understand which activities are safe, and city and state officials vaguely warn that worse is yet to come. Is this November 2020 or March?
Modern Restaurant Management
NOVEMBER 18, 2020
Indeed, recent world events have put the kibosh on traditional dining, networking, and events which play a significant role in a company’s business development strategy. Yet, in a crisis like this, there’s one critical thing that should not be forgotten: public relations. Why public relations, you ask? Because public relations lets the public know that you are open for business and are active in your market sectors.
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.
Sante
NOVEMBER 18, 2020
Green Walnut Liqueur Returns for the Season and is Featured in Two New Ready-To-Drink Bottled Cocktails. Boardroom Spirits, the award-winning, sustainable precision craft distiller announces the seasonal release of its annual holiday spirit, Nocino (28% ABV $39.99 750ml), as well as delicious and creative ready-to-drink cocktails using the green walnut-based liqueur.
The Restaurant Times
NOVEMBER 19, 2020
As restaurants begin to reopen, diners are expecting new and significant changes to curb the spread of coronavirus. Providing safety measures for diners is not only crucial from the public health perspective but has now become fundamental for surviving in business. It is mandatory for restaurants to follow social distancing guidelines and adapt their dining experience.
BNG Point of Sale
NOVEMBER 20, 2020
Looking for the secret to boost your restaurant’s profitability? The answer lies in restaurant ordering systems. This easy add-on feature gives you the power to stay efficient while managing food orders, all the while providing a wealth of backend information to help you manage your restaurant teams for improved performance. Today’s online ordering systems for restaurants ensure you get the most for your restaurant dollar at a price that fits your budget, and online ordering systems are a crucia
Modern Restaurant Management
NOVEMBER 16, 2020
Not too long ago, the restaurant storefront and menu helped to attract customers, but now an online presence is more important than ever. The battle for visibility is no longer in your street presence but in web search results. So how do you optimize your online presence and dominate local search results? These five tips should help you implement a solid SEO strategy. 1.
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.
Hot Schedules
NOVEMBER 20, 2020
Blog. HotSchedules Gets a New Look. Continues Focus on Hospitality and Retail Success. H otSchedules was created in 1999 to solve one of the hospitality industry’s most complex problems: keeping teams connected. When pen and paper, voicemails, even spreadsheets failed to scale, HotSchedules expanded that vision to include a complete labor management tool to help operations leaders control their labor costs, manage compliance and build great teams.
Sling
NOVEMBER 19, 2020
Finding the best team members is crucial to the success of your business. That’s why recruitment strategies are essential for attracting top talent. It doesn’t matter if you’re searching for a food runner , waiter , barista , customer service rep , or some other position entirely, the happiness of your customers and team are at stake. But what recruitment strategies are right for your business?
Crunchtime
NOVEMBER 19, 2020
It's as unavoidable as death and taxes: we're talking inventory management. Counting inventory can be a restauranteur's least favorite part of their job - but, it doesn't have to be. There are several ways to make taking inventory a little easier and less painful.
Modern Restaurant Management
NOVEMBER 17, 2020
Below is an excerpt from Scott Greenberg's The Wealthy Franchisee: Game-Changing Steps to Becoming a Thriving Franchise Superstar (Entrepreneur Press, November 17, 2020). During the months between signing my franchise agreement and opening my store, I continued traveling and giving presentations. In every city that had an Edible Arrangements location, I stopped by, and I continued this practice even after we opened.
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
ChowNow
NOVEMBER 18, 2020
2020 has put a spotlight on delivery. Dining room closures nationwide due to the COVID-19 pandemic has made delivery a critical part of business operations. Many restaurateurs have been left to evaluate the best food delivery service for their restaurant. . In fact, prior to the COVID-19 pandemic, 45 percent of restaurants were working with a third-party delivery service.
Future Food
NOVEMBER 16, 2020
Zoobibi in Hawthorn, Melbourne Image via A chronicle of Gastronomy. Hospitality Mindset - A sales & service maximiser approach (Part 2). In part one of this article, I spoke about the customer’s timeless desire and appreciation of quality food and service and how this is the platform from which to drive food and hospitality sales. Let us be clear from the outset, it is all about sales.
EATER
NOVEMBER 20, 2020
Budae jjigae at Han Oak in Portland, Oregon | Dina Avila/EPDX. Think of all the places you want to survive and start ordering Supporting restaurants, if you have the financial means, feels more important now than ever before. As a second (or third) wave of shutdowns rolls out throughout the country, many businesses are closing yet again, this time with the added financial burden of a year’s worth of frantic pivots and the emotional burnout it’s caused.
Modern Restaurant Management
NOVEMBER 17, 2020
Fast food giant McDonald’s is no stranger to litigation, having defended itself against lawsuits over everything from racial discrimination to hot coffee. But it also has a pandemic era precautionary tale to share with other quick-serve restaurants about going the extra mile to keep workers safe from contagion. McDonald’s is among the growing number of employers to be hit with a lawsuit by a group of Chicago employees claiming the company failed to meet expert recommendations and gov
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.
Evergreen
NOVEMBER 20, 2020
Thinking about an eco-friendly digital menu for your sustainable restaurant? Learn the environmental benefits of digital menus. Do you want to incorporate sustainable technology and practices into your restaurant? An eco-friendly digital menu could be the solution […]. The post Reduce Your Carbon Footprint with an Eco-Friendly Digital Menu appeared first on Evergreen.
Bizimply
NOVEMBER 16, 2020
Payroll costs managers time and money every week. We spoke to Sushil Sharma, Operations manager for Tolteca to speak about how he now processes payroll. The post Tolteca Uses Bizimply to Cut Time-Consuming Payroll Practices appeared first on Bizimply.
Sling
NOVEMBER 19, 2020
How do you keep your employees’ cooperation, collaboration, and engagement high when everyone is working remotely? Virtual team building activities. Just because your distributed team is now working from home instead of together in an office doesn’t mean they can’t enjoy the same camaraderie they did before. It may take a bit of effort, but virtual team building activities are an ideal way to bring your team together, stimulate their energy and creativity, and help them feel like a unit instead
Modern Restaurant Management
NOVEMBER 17, 2020
In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia speaks with Dirk Izzo , SVP at NCR Hospitality, about the intersection of hospitality and technology. We also delve into tech's impact during the pandemic, what innovations to expect next, and the importance of creating exceptional digital exeriences for the guest.
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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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