Next Restaurants

JULY 16, 2021

Take photos of your mise en place (without revealing too much!), All you need is a good enough smartphone camera, some quick tips , good food, and you’re ready to go! We’ve come up with a guide to help you get started. Always Look for Natural Light. Every photographer will tell you that lighting is everything. Image credit: D omonique Ansel.

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Food Social Media White Paper Sourcing 167

EATER

JANUARY 5, 2022

But if you live in the suburbs within two miles of an ordering location, and the weather is mild and still, you could order food or groceries and it will get to your home in about five minutes, “faster and fresher” than if a human drove it, Thein says. Why should geography determine what restaurants you can order from?

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Food Mobile Ordering Online Ordering Food Order 143

7 Shifts

NOVEMBER 12, 2020

In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. The restaurant industry welcomes new staff at unprecedented rates. In other industries, the average employee tenure is 4.2 What to include in your restaurant onboarding process.

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FOH BOH Food Safety Customer Service 307

Culinary Cues

OCTOBER 3, 2023

There is a process, a rhythm, and an order to so many things in life. We all need to learn the process, the rhythm, and the order to reach a level of competence, understanding, and confidence – there is no shortcut. Miyagi was on to something in The Karate Kid.

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Food Supply Café Entertainment Food Order 371

Perfect Daily Grind

SEPTEMBER 13, 2019

Lee este artículo en español Minimiza Desperdicios en tu Café: Cómo Crear un Menú de Comidas. Lee este artículo en español Minimiza Desperdicios en tu Café: Cómo Crear un Menú de Comidas. A well-designed menu can help build your reputation and boost your bottom line. But food items can be expensive and expire quickly.

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Waste Menu Café Food 97

EATER

NOVEMBER 3, 2020

A chef cooks in the kitchen of a closed restaurant offering take away food and drinks as the French economy braces itself for the effects of a second national lockdown | Kiran Ridley / Getty Images. See you in a month, maybe?” Kiran Ridley / Getty Images. It’s been a war of nerves,” Paraschiv said. “On Frankly, I take the news as a liberation.”.

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Government Kitchen Safety Delivery Dine-in 134

360Training

JULY 11, 2018

IoT and M2M devices make that task easy by allowing users to track their products from the time they are ordered till they are delivered. The exciting part is that you can also track your food en route from the back of a tractor trailer that is bringing it down a highway! You just have to work smarter.

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Technology Food Food Safety Food Truck 60

Perfect Daily Grind

AUGUST 1, 2019

Some of us throw our loose change into a jar whenever we order a pour over, whereas others are sure to leave at least 20% more than the price of a latte. Lee este artículo en español Propinas Para Baristas: ¿Cuánto Das y Por Qué lo Haces? Some customers don’t leave a tip unless the service is exemplary. pour over, espresso).

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Café Customer Service Customer Experience Small Business 110

Touch Bistro

JULY 26, 2021

As a restaurateur, how you prepare for Labor Day can be the difference between booking up solid through the first weekend of September, and barely making enough to pay your staff. It involves testing new recipes, training staff on the recipes, ordering inventory and equipment, and printing new menus. Labor Day Staff ing.

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Specials 2021 Seasonal Menu Email Marketing 99

BNG Point of Sale

AUGUST 4, 2021

In credit card surcharging the fee for paying with a credit card is added to the advertised or “standard” price. 2015), reh’g en banc denied 809 F.3d The Kansas State Legislature is considering legislation to repeal the statute prohibiting merchants from imposing a surcharge on consumers who elect to pay via credit card.

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2021 2017 Point of Sale Consumer Goods 52

EATER

OCTOBER 26, 2020

As restaurants shut their doors en masse, Nolasco and Diaz reached out to 10 undocumented restaurant workers they knew personally; all of them needed help feeding their families. At the first tent, Damian Diaz greeted every arrival with cold Topo Chicos and bright greetings in Spanish. Who was taking care of back of house?” Nolasco wondered.

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Back of House Food Truck Front of House Bar 127

Culinary Cues

SEPTEMBER 14, 2023

If this is not their norm, then pay attention. SUDDEN LACK OF DEPENDABILITY: When an employee who had always been a rock of dependability – always on time, ready to work, interested in taking on more responsibility, always able to complete tasks as expected, suddenly fails to meet those expectations – then it’s time to pay attention.

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Employee Relations Training Fine Dining Take-out 382

Culinary Cues

FEBRUARY 10, 2021

One thing is for sure – we will be back. We don’t know exactly when, or what it might look like, but we will be back. A year has gone by and most cooks have now forgotten what it was like to have a full dining room, to feel the anxiety of the wait for those first tickets, of feeling that you don’t know how things will turn out.

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Seasonal Menu Café Take-out Training 444

EATER

MARCH 19, 2021

In the weeks that followed, whether or not they would return to the way they once were was an open question — and it still is. The past 12 months have seen restaurants navigate changing regulations with little guidance from the government. They’ve largely been left on their own to weigh staff and customer safety against the need to stay in business.

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Kitchen Safety Outdoor Food Safety Small Business 111

Perfect Daily Grind

AUGUST 20, 2019

Lee este artículo en español ¿Cuánto Tiempo Debe Durar la Capacitación de Tus Baristas? A well-trained barista will help your coffee shop run smoother and put smiles on the faces of your customers. A trainee barista is an expensive investment, and you need to plan carefully to compensate for reduced efficiency during this period.

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Training Customer Service Food Safety Customer Experience 101

Modern Restaurant Management

JANUARY 2, 2020

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Legislation. Additionally, the bill prohibits microenterprise home kitchens from producing milk or milk products, including cheese and ice cream.

2019 83

2019 License Restaurant Law Website Management 83

Web Diner

MAY 11, 2021

In order to meet customer expectations and improve satisfaction, the industry will need to develop and implement new processes and approaches. The trend, as more and more people pay attention to these details will be to not cut as much slack. Optimize Packaging and Quality-Control. And the temperature is only one part of the equation.

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Customer Service Menu Front of House Point of Sale 36

Web Diner

MAY 22, 2020

Think of blow-up dolls, pool noodles, empty fields, hockey sticks, and greenhouses. A Michelin-starred restaurant may not be the first thing you’d associate with this group of things, but there is an overlap. 1 – COVID-19 and the Greenhouse Effect. Apparently , COVID-19 has had the benefit of giving the environment some much-needed rest.

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Dine-in Innovation 2020 Kitchen Safety 69

Modern Restaurant Management

APRIL 2, 2020

Rally for Restaurants is a grassroots movement built to support local restaurants and stimulate cash flow by encouraging consumers to order takeout and delivery so the foodservice community can count on the income to keep their businesses running. restaurant employees financially impacted by the coronavirus crisis.

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Healthcare Employee Relations Online Ordering Customer Service 205

EATER

DECEMBER 21, 2020

Along with Momofuku’s rise has come Chang’s own. After 15 years spent in the public eye, Chang has transcended his place in the so-called “bad boy” chef generation, and is now a leader in the restaurant industry. “He The latest entry in this ongoing project of self-narrativization is his memoir Eat a Peach , which was released in September.

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Front of House Back of House Book 2008 145

EATER

MAY 31, 2023

She wasn’t defending herself from anything more malevolent than the curiosity of her friends and acquaintances. It was the 1960s, a time when many Americans had never encountered Indian food. That would start to change after the 1965 Immigration and Nationality Act removed restrictions against non-white, non-European immigrants to the U.S.,

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Back of House Food Order Definition Food 96

Restaurant Clicks

OCTOBER 10, 2021

Simply tell them how many and what kind of taco you want, and they’ll make the tacos fresh to order. What’s more, you don’t pay until after you’ve finished your meal. What’s more, you don’t pay until after you’ve finished your meal. Order Online. Best Tacos in San Antonio.

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Online Ordering Food Truck Back of House Food Order 112

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. Kitchen management software comes in all shapes and sizes. It makes choosing the system that is right for you all the more complicated.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

DECEMBER 9, 2019

Best Korean Restaurant: En Hakkore. Operators who offer innovative benefits, like same-day pay, have an edge when it comes to finding and keeping restaurant staff. Please refer to the full list at the appendix below or the GCA’s official website. “Special thanks to voters and consumers for your support.

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Leadership Online Ordering Website Management Customer Experience 167

EATER

MAY 29, 2020

Originally from Teopantlán in Puebla, Mexico, Reyes is undocumented, but he pays taxes through one of the many untraceable, individual taxpayer identification numbers ( ITIN ) that the IRS has issued to people in hopes of creating a paper trail of their contributions to the government. But I fear losing my job, so I accept it,” he said.

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Government Food Supply Back of House Online Ordering 122

Apicbase

FEBRUARY 6, 2023

Everyday more and more people are using their phones and other devices to order food for delivery or pick-up. Their setup, layout and location [lean, focussed and near the target audience] make them better suited to handle online orders. By 2030, it is estimated that the cloud kitchen market will bring in $112.7 billion in revenue.

Delivery 52

Delivery Management Management Online Ordering 52

The Restaurant Times

MARCH 9, 2022

Sure, not everyone will want to pay to prepare their own supper, but it is always worth considering in these times. Many restaurant owners were obliged to close their dining rooms or perhaps shut down their operations totally in the early days and weeks of the COVID-19 epidemic to avoid the spread of the coronavirus.

Social Media 52

Social Media Kitchen Safety Food Safety Influencer 52

Culinary Cues

NOVEMBER 27, 2021

You started by helping the breakfast cook work pans of bacon in the oven, setting up plates with garnishes, and flipping a few orders of pancakes. When sauté mise en place was running short – you jumped in to cut, mince, clarify, or portion – things were beginning to come together. The adrenaline rush must have been through the roof.

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Café Blog Training Ordering 340

Island Media Management

SEPTEMBER 17, 2019

However, in order to get the proper exposure, engagement and reach to your audience, certain strategies have to be implemented, namely Search Engine Optimization (SEO) or Pay Per Click (PPC) advertising. One of the main ways to grow your business’ online presence is through the growth of its website.

SEO 40

SEO Advertising Website Management Email Marketing 40

EATER

AUGUST 22, 2022

Vaneda Vireak. It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting.

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Fine Dining 2012 Reference Social Media 100

EATER

FEBRUARY 23, 2021

With pop-ups like Honeysuckle, Black Feast, and the Vegan Hood Chefs, Black innovators engage with food for a greater purpose. Soul food and Southern food are undeniably rooted in the African-American experience, but Black food in America can’t be defined by just these two categories. Honeysuckle. Neal Santos.

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Food Dietary Restrictions Customer Experience Events 103

EATER

DECEMBER 7, 2021

Because much of it is made bulk, most prosecco lacks much in the way of distinctness or character, and functions as a cheap plug-in for when you want sparkling wine without having to, you know, pay for it or think about it. Photoillustration by Eater. Some are household names, like prosecco and Lambrusco, while others are lesser known.

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Back of House Vineyard Reference 2016 96

EATER

SEPTEMBER 9, 2020

New cookbooks from Ina Garten, Vivian Howard, Yotam Ottolenghi, and more will restore some much-needed joy to cooking For many of us, cooking has taken on a different role in our lives over the past six months. As restaurants closed, cooking — and cooking well — became essential even for those who previously spent little time in the kitchen.

2020 132

2020 Book Food Supply Take-out 132

Future Food

AUGUST 11, 2020

As humans we yearn for social-intercourse and human connection, we’re happy to pay for food cooked by someone else and served by a stranger in a welcoming environment. As humans we yearn for social-intercourse and human connection, we’re happy to pay for food cooked by someone else and served by a stranger in a welcoming environment.

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Beverage Food Hospitality Point of Sale 78

EATER

DECEMBER 23, 2020

Kyle and Katina Connaughton at SingleThread Farm in Sonoma County, California. SingleThread has been hailed as the pinnacle of farm-to-table dining. But what happens when the farm is under assault by climate change? They were familiar with the drill by this point: It was the Connaughtons’ third wildfire in four years.

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Menu Agriculture Seasonal Menu Vineyard 125

Modern Restaurant Management

AUGUST 19, 2020

Now that many restaurants have pivoted and adopted technology such as contactless, QR codes and pay at table to be responsive to their guests and to survive during the pandemic, what is next? Ghost kitchens allow you to order from multiple brand menus at a single location. Each person orders their favorite meal on their smartphone.

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Kitchen Safety Food Safety Loyalty Program Technology 225

EATER

JULY 22, 2021

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. Chef Russell Jackson was tired. He let out a sigh, rubbing his hands over his face, dusty with five-o’clock shadow.

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Fine Dining Back of House Dine-in Front of House 110