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KITCHEN FOOD FOR THE SOUL

Culinary Cues

The magnetism of the kitchen dates to those early days of growing up in a home where food played an important role, not as much as some, but enough to leave an indelible mark on my life. At least from my own experience there is comfort and excitement every time I enter a professional kitchen. These are my memories of cooking for the soul.

Food 337
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How to Calculate Food Costs For Your Restaurant

7 Shifts

Of all the costs your restaurants generate, your food is one of the largest. The cost of the food you serve can be affected by so many different outside influences, some of them more obvious, like the rise and fall of fuel costs or the effects of good or bad weather. The cost of food and beverages is a bit of a moving target.

Food 363
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BUILDING A RESTAURANT FOOD AND WINE CULTURE

Sante

Plan better - Train harder The post BUILDING A RESTAURANT FOOD AND WINE CULTURE appeared first on Santé Magazine.

Food 259
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Dynamic Pricing in Fast Food: Profit-Driver or Diner Turnoff?

Modern Restaurant Management

Although dynamic pricing is a staple in industries like travel and hospitality, its application in fast food is uncharted territory. One of the most debated strategies is dynamic pricing, which adjusts based on demand and other variables. Perception : Anticipating price variability made consumers feel less fairly treated.

Pricing 178
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Food & Beverage Industry Report 2024

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.

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Stay Ahead of the Danger: Proactive Food Safety Strategies for Restaurant Managers

Modern Restaurant Management

There are automated food labeling systems that make it easier for businesses to stay in compliance. There are even light-based decontamination technologies to help keep food contact surfaces or clear liquids safe. As a restaurant manager, maintaining food safety is your number one responsibility. So, how exactly do you do that?

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Evolving Food Trends in Theme Parks

Sante

Theme park visitors now expect immersive food and beverage experiences that enhance their overall enjoyment, driven by Generation Alpha and Millennial preferences. This evolution sees food becoming integral to theme park storytelling, with significant revenue implications.

Food 154
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Maximize Restaurant Profitability: 5 Key Strategies to Control Costs Effectively

Running a profitable restaurant requires more than great food and service. 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.

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Changes in Consumer Habits: Looking Back Over the Last 12 Months for Restaurants

You’ll learn: What consumers expect from restaurants and food service establishments. This large-scale North American survey explores changes in expectations over the last year. How habits are solidifying. Where to focus efforts to drive the greatest impact.

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Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Analyzing your pour cost and food cost. Ian will examine the best ordering practices from our clients. You will learn: Why take inventory at all? Inventory basics.

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Digital Transformation in the Restaurant Industry

The digital transformation of restaurants and food service businesses represents major advances for the industry, especially when the driving force becomes AI. Think, a 25-75% reduction in food waste that translates to millions of dollars in savings. Streamlined allergen management ensuring ZERO food allergy incidents.

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2024 Restaurant Spending Trends to Stay Ahead of the Curve

Get the report to learn: How customers are spending more—or less—in restaurants Spending plans for the next 12 months Customer suggestions to address costs Attitudes on tipping options in fast food Download the report for just a small example of the insights that a customer experience (CX) partner can find.

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Planning Your Restaurant's Path to Profitability

Speaker: James Kahler, COO of Full Course

From managing food costs to investing in equipment and personnel, don't miss this opportunity to elevate your restaurant's performance and profitability! April 18th, 2024 at 9:30am PDT, 12:30pm EDT, 5:30pm BST