A Wine Story
SEPTEMBER 21, 2020
Wine Business Trends 2020 - Wine Business Monthly. Man Ordering Wine Online - Wine Business Trends. Highlights from Technology and Financial Webinar. Are you curious about wine business trends 2020? Most of us know that e-commerce is booming in the US wine industry. Some wineries boast record sales, but others struggle. Why? What role does technology play into a winery’s bottom line?
Culinary Cues
FEBRUARY 8, 2020
There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention. A chef may be talented, have a great resume, be noted for his or her pronounced taste in food, and even be established as a person who understands how to earn a profit, but if a chef is unable to pull together a great team of focused cooks, build an environment of professional camaraderie, and determine ways to keep that team int
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Modern Restaurant Management
OCTOBER 8, 2020
The food and restaurant industry has been steadily moving toward greater visualization of menus options. Plain text evolved into beautiful food photography and video boards. The next phase in the advancement of food imagery will be in the application of 3D and Augmented Reality (AR) menus. AR technology enables the customer to use their own smartphone to display immersive 3D models onto a surface in front of them.
Perfect Daily Grind
DECEMBER 21, 2020
In the late 2000s, lifestyle author and the CEO of Bulletproof, Dave Asprey, returned from Tibet after drinking yak butter tea at high altitudes. In the years that followed, he began to promote coffee mixed with butter, which swept the United States and became a favourite among fitness enthusiasts and those on low-carbohydrate, high-fat diets. Consequently, butter coffee became popular in Western coffee consuming markets, specifically the UK and the US.
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EATER
DECEMBER 21, 2020
David Chang’s new memoir grapples with the white-hot fury that defined most of his career. But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang changed the way America eats. In 2004, Momofuku Noodle Bar, a ramen joint in NYC’s East Village, ushered in a style of restaurant that’s now recognizable everywhere: food that emphasized “what cooks really wanted to eat” with little regard for existing conventions; unabashed loudness; and a
Restaurant Engine
JUNE 15, 2020
Domino’s Pizza (NYSE: DPZ) went public in 2004, and it has delivered a superior return to its shareholders, better even than Google (NASDAQ: GOOGL). “It’s pretty amazing,” said Joe Weisenthal. “The basic idea is that both Domino’s Pizza and Google went public around the same time. I think it was 2004. And if you look at the chart, they basically had a pretty similar trajectory.
Restaurateur Connection brings together the best content for restaurateur professionals from the widest variety of industry thought leaders.
The Restaurant Manifesto
NOVEMBER 1, 2020
Chefs are speaking out with a greater sense of urgency and we should listen. The post The Age of the Politically Agnostic Chef is Over appeared first on THE RESTAURANT MANIFESTO.
The Salt
MAY 22, 2020
The charitable organizations called food banks are getting a lot of attention and donations right now. But they aren't nearly as important or effective as SNAP, formerly known as food stamps. (Image credit: Frederic J.
Gastro Gays
MARCH 29, 2020
In these testing times, panic buying won’t solve anything, neither will us all running to supermarkets. We need social/physical distance and to stay at home and away from other people as much as physically possible… The post COVID-19 Irish Food Delivery Services [MEGAPOST] appeared first on GastroGays.
Foodable
NOVEMBER 10, 2020
In the latest episode of the Taste Kitchen ’s Good Food lab series, Brittany Cascone chats with Josh Tetrick, the chief executive officer and co-founder of Eat Just, Inc. Cascone and Tetrick sample and discuss the plant-based company’s pourable and folded JUST Egg varieties. Founded in 2011, Eat Just, Inc. is committed to providing low-cost plant-based egg products that do not compromise on taste, texture, or quality.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
A Wine Story
JULY 14, 2020
Can Dry Tokaji Win as the “New Sauvignon Blanc?”. Furmint white wine. Dry Tokaji from the Furmint grape is a delicious white wine grape from the Tokaj region of Hungary with very crisp acidity. Historically, Furmint and Hárslevel? grapes enjoyed harvest late in the season. Click to Tweet. This “noble rot” concentrated the sweetness of the grape, allowing for the production of the delicious sweet botrytized wine, sweet Tokaj.
Culinary Cues
FEBRUARY 3, 2020
We have all had those moments (some of us more frequently than others) when we question what we are doing, the level of commitment required, and the price to pay. As chefs we all are aware of the time, physical stress, and emotional trauma associated with running a busy kitchen. The labor pool is a true challenge, the pressure to earn a profit is relentless, the fickle nature of guests can be frustrating, the shear number of daily decisions required of the job is mind-numbing, and the need to pu
Modern Restaurant Management
SEPTEMBER 24, 2020
Off-premise dining was already on-trend in the restaurant industry well before COVID-19. According to Morgan Stanley estimates, online delivery is set to grow from $260 billion in 2017 to $325 billion in 2020 – and possibly $470 billion by 2025. But now there’s something coming on stronger than even delivery: takeout. Just since the beginning of the pandemic and the restrictions on on-premise dining, 62 percent of operators have or plan to implement designated takeout areas due to th
Perfect Daily Grind
JANUARY 15, 2020
Cold brew is a popular drink in many specialty coffee shops around the world. This is in large part thanks to demand from millennial coffee drinkers, who make up a sizable amount of the world’s coffee consuming population. Having been invented several decades ago, it’s re-emergence as a popular beverage choice for younger generations is something coffee shops and roasters should be noting.
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EATER
NOVEMBER 11, 2020
Pim Techamuanvivit | Nahm. San Francisco chef and restaurateur Pim Techamuanvivit breaks down COVID-19’s effects, and the difficult decisions she’s had to make “This is a time that you look around at the people, the makers, the restaurants you care about and you support them because you want them to be here. It’s a matter of extinction,” the chef and restaurateur Pim Techamuanvivit said when we first spoke in August.
Restaurateur Connection Submitted Articles
OCTOBER 12, 2020
Modern Restaurant Management
SEPTEMBER 16, 2020
Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. Here are their insights. Tony Abate, Vice President and Chief Technical Officer at AtmosAir Solutions. Customers are going to be hesitant to dine indoors. They’ve heard from the experts that Covid spreads through the air.
Modern Restaurant Management
DECEMBER 31, 2020
According to a recent study , 44 percent of Americans use food delivery services, and the entire country spends over $100 billion on food delivery in a year. Offering delivery can, without a doubt, lead to more sales for your restaurant. For restaurants who are not able to employ their own delivery drivers, third-party delivery services like Grubhub, Uber Eats and EatStreet handle the delivery.
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Running a profitable restaurant requires more than great food and service. Our guide breaks down five actionable strategies to help you control costs and maximize profitability. Learn how to track and reduce food waste, optimize labor costs with smart scheduling, make data-driven decisions with regular P&L reviews, and manage fixed and variable costs efficiently.
Modern Restaurant Management
MAY 20, 2020
To say that the current COVID-19 crisis represents a major change to the way we live our lives is, at this point, probably a bit of an understatement. This is especially true in terms of how we do business, as the pandemic is already having a negative impact on restaurants in particular across the board. A lot of restaurants have seen sales decrease by as much as 70 percent in a lot of cases, with no end to the current situation in sight.
Modern Restaurant Management
MARCH 16, 2020
Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. To be added to this guide, reach out to Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The National Restaurant Association has provided a list of best practices to ensure business continuity.
Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. To read part one, click here. Nick Kenner, Founder & CEO, Just Salad. Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world.
Modern Restaurant Management
SEPTEMBER 1, 2020
Hospitality operators are rapidly turning to contactless ordering and payment solutions to help navigate the long road back to normal from COVID-19’s impacts. While it’s a smart innovation that some say is long overdue, the reality is operators are responding to customer demand. According to a recent study by Mastercard , “79 percent of respondents worldwide say they are now using contactless payments, citing safety and cleanliness as key drivers.” In fact, Mastercard est
Speaker: Joe Sharpe and James Carlson
Payroll optimization can be one of the most time-consuming and complex factors of small business management. Yet, organizations that crack the code on streamlining employee compensation often discover innovative avenues for growth. With the right strategies in place, outsourcing and streamlining payroll processes can result in substantial time and resource savings.
Modern Restaurant Management
SEPTEMBER 23, 2020
Since the start of the pandemic, restaurants across the country have been on a rollercoaster ride. Businesses have been forced to pivot away from on-premises dining to offer on-line ordering and take-out services. While some had well established services already in place, others have had to start from nothing to provide these capabilities. Here are five tips for planning for the future to provide the best service: Understand Your Customers.
Modern Restaurant Management
AUGUST 31, 2020
COVID-19 has indelibly changed every aspect of our lives. Its influence has created challenges, restructured social settings, and redefined meanings of common words and phrases. The terms "organic" and "clean," for example, have a new, heightened relevance with consumers in a post-COVID-19 environment with their hyper-focus on strengthening immune systems and preparing bodies for any potential interaction with the virus.
Modern Restaurant Management
JULY 2, 2020
As restaurants around the country start to re-open for on-premises dining in some capacity, there are a lot of lessons to be learned from the experience of the past few months. Whether they closed entirely or adapted their business model to some other form such as delivery or curbside pickup, restaurants have had to rely more heavily on wireless technologies.
Modern Restaurant Management
SEPTEMBER 22, 2020
How do we love thee, curbside pick-up? Let us count the ways. There’s the table-wedged-in-the-doorway approach, where one brave soul in full PPE hands off an order over a barricade of restaurant furniture. There’s also the call-us-when-you-get-here model, where the order scoots out just in time to be dropped through a rear window or popped trunk.
Speaker: Igli Laci, Strategic Finance Leader
In today’s competitive market, pricing is more than just a number — it’s the cornerstone of profitability. The right pricing strategy ensures that you capture the true value of your offering, paving the way for sustainable growth and long-term success. Join Igli Laci, Strategic Finance Leader, in this exclusive session where he will explore how a well-crafted pricing approach balances customer perception with business objectives, creating a powerful tool for securing both competitive advantage a
Modern Restaurant Management
AUGUST 19, 2020
Restaurants have been quick to adapt to the changing COVID-19 environment by implementing systems that offer curbside pickup and delivery while aggressively marketing their local takeout and outdoor dining options. They sold wine bottles where possible and cocktails to go, a concept that was, until now, illegal in most states. Now that the initial dust has settled, restaurants are starting to think long term again.
Modern Restaurant Management
JUNE 24, 2020
Restaurants are facing new and evolving challenges resulting from today’s complex circumstances. Some of those challenges, particularly for smaller, local restaurants, include implementing online ordering, creating a digital presence, and offering delivery for the first time. Even before current events arose, online ordering capabilities and digital touchpoints were becoming nearly ubiquitous.
Modern Restaurant Management
JULY 27, 2020
Due to the pandemic, restaurants everywhere were forced to examine their marketing strategies, to dig deep into their creative depths, and in many cases, move beyond their typical comfort zones. Restaurants that closed completely during emergency shut-downs were faced with the challenge of remaining top-of-mind when their patrons weren’t able to dine with them and ways in which to alert them to business changes, among other things.
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.
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