Culinary Cues
MAY 18, 2020
As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. Make sure that you seek out opportunities that involve food. This will likely be the case for some time.
EATER
AUGUST 3, 2020
The machine operator didn’t want to be publicly identified for fear of reprisal, but he told Civil Eats that he’s worried about his safety since the coronavirus began to spread at meatpacking plants in March. Still, the coronavirus continues to take a toll on them. That’s how a decade-long employee for Tyson Foods, Inc.
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Hot Schedules
JANUARY 29, 2020
Some allergies trigger a mild reaction (which would still ruin the memory of a nice meal out). Accurate allergen information is critical to guarantee your guests’ safety. When dining out with friends or family, those with severe allergies are often tasked with picking the place. Others have much more serious consequences.
EATER
JUNE 12, 2023
We’re just taking the cuisine and my heritage, and just applying it to that model that seems to have worked for so long.” For most working men, eating at a restaurant would be out of the question, as they could potentially afford only “a tankard of drink or small cut of buttered bread,” writes Michael Karl Witzel in The American Diner.
Open for Business
MAY 19, 2023
Still, staying on top of what’s new can help your restaurant stand out from the pack. As guest preferences change and new developments in technology come out, keeping up to date can help you in several key ways. Digital kitchen display systems could make paper tickets obsolete.
EATER
FEBRUARY 10, 2021
Since 1980, Preble Street has been at the center of Portland’s safety net for homeless and food-insecure Mainers. Inside is a soup kitchen that has provided three meals a day, every day, to hungry Mainers in its oft-crowded dining room for more than 39 years. I’ve spent 15 years running a soup kitchen,” he says.
EATER
NOVEMBER 1, 2022
As startups have “disrupted” the restaurant industry, they’ve replaced menus and hand-written orders with kitchen display systems (KDS), ordering tablets, and QR codes. My coworkers tell horror stories about tip theft by owners who take as much as 20 percent for themselves, or tip-out structures where chefs or managers take significant cuts.
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