Ken Burgin

NOVEMBER 15, 2021

You can find descriptions on the label or catalogue – you could use three words or a sentence. Create a Balanced Wine List – make it smaller than you had pre-Covid; that’s what the new rule of menu marketing is all about. Light ones, full-bodied, unusual and familiar – comfortable ordering for the conservatives and adventurers.

Point of Sale 147

Point of Sale Back of House Beverage Email Marketing 147

Culinary Cues

FEBRUARY 22, 2021

Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front. I know what you are thinking – WHAT!!!!

2022 378

2022 Food Truck Merchandise Point of Sale 378

7 Shifts

APRIL 23, 2021

Early on in 2020, we were scrambling to figure out ways to get food to customers and how to give staff enough hours and keep them on the payroll. As Adam Ranier writes on Restaurant Manifesto : “The jobs that restaurant workers are being asked to return to aren't the same jobs. That all begins at the hiring level.

Hiring 370

Hiring Front of House Back of House Food Safety 370

Open for Business

JANUARY 24, 2023

According to OpenTable research, 87% of people have visited a new restaurant based on finding it on social media. Even if you’re not super tech savvy, chefs and restaurants can be hugely successful on social media. There are a few things to keep in mind before marketing your restaurant on social media.

Social Media 148

Social Media Front of House Download Consumer Goods 148

Bevology

JANUARY 28, 2020

Flip forward to when Steven was filming Magic Mike XXL in Atlanta and needed a liquor bottle on set, so of course he chose Singani 63. When questioned why brown, the prop guy explained, “well it said brandy on the bottle and brandy is brown.” Five years ago I was guiding the launch of a new-to-the-U.S.

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Reference Employee Relations Agriculture Document 107

EATER

AUGUST 18, 2023

For a faction of home canners, it’s their kitchen, their rules — no matter what the USDA says During the summer, countless gardeners are hard at work preserving the abundance they’ve grown and foraged. This self-described group of rule-breakers is dedicated to one very simple philosophy: your kitchen, your rules.

Kitchen Safety 97

Kitchen Safety Food Safety 2000 Government 97

EATER

MAY 3, 2024

For an introverted writer, going on a book tour was a shock to the system. The website’s drop-down menu made it easy to shop for powders within categories: “Brain & Mood,” “Immunity & Longevity,” “Skin & Beauty,” “Body & Strength,” and, enticingly or eyebrow-raisingly, depending on who you are, “Transcendent Elixirs.”

Healthcare 89

Healthcare Online Ordering Food Order Influencer 89

EATER

SEPTEMBER 1, 2022

These are the trappings of the “oldest summer resort in America,” a title Wolfeboro bases on Governor John Wentworth, who built his lakeside summer estate there in 1768 before he was kicked out by “ rambunctious patriots ” six years later. The Powell family on opening day in the 1960s. Family meal at East of Suez. Then, weekends only.

Fine Dining 98

Fine Dining Back of House Small Business Customer Service 98

Sante

JUNE 5, 2020

When an infected person breathes, talks, coughs, or sneezes, the virus hitches a ride on water pellets that the person exhales. Think of the mist that you see emerging from your mouth on a cold day. The expelled droplets land on a surface from three to six feet (one to three meters) of the person. Manage personnel.

Kitchen Safety 130

Kitchen Safety Food Truck Front of House Back of House 130

Lavu

MARCH 20, 2020

Razor-thin margins prohibit chefs from sourcing the right ingredients, or a busy schedule may prohibit them from spending the necessary time to make a great dessert. I don’t think many [restaurants] benefit when people order them anymore.”. You can’t really go cheap on it, but you really can’t charge extra either.”.

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Menu Point of Sale Customer Service Food Order 136

Modern Restaurant Management

JUNE 2, 2020

Even in the face of all this adversity, restaurants worldwide are considering what they need to do in order to begin on the road back to reopening. Even in the face of all this adversity, restaurants worldwide are considering what they need to do in order to begin on the road back to reopening. Educating Yourself.

Equipment 170

Equipment Front of House Seating Restaurant Law 170

Cheetah

MAY 22, 2020

Stocking up on food, especially during times of uncertainty, is one way to make cooking much simpler and grocery shopping one less thing to worry about. The one caveat about purchasing staples in true bulk quantities is storage. Jars with lids – Mason Jars, glass or plastic. Reading Time: 4 minutes. (or,

Food 148

Food Kitchen Safety Food Safety Recycling 148

Perfect Daily Grind

JUNE 27, 2022

However, while it is popular, the exact composition of the latte can differ depending on your geographical location – including throughout Europe. Read on to learn more about what they told me. You may also like our article on the flat white & where it came from. So why is this beverage so popular? The history of the latte.

Beverage 152

Beverage Café Article 2020 152

Sante

MARCH 12, 2020

What can you do to appease their concerns, keep them safe, and continue to flourish as a business? Scientists have been feverishly working on learning about COVID-19. We don't need to repeat all of the information from The World Health Organization (W.H.O.), It does not just float around until it lands on a surface.

Food Truck 130

Food Truck Social Media Seating Communication 130

Ken Burgin

JULY 25, 2023

Make sure to take photos and share on your social media channels. Easy to understand and play – complicated rules will distract from the objectives. Wine Tasting Quiz: Blindfold your staff and have them taste a selection of wines. Taste Test: Blindfold your staff and have them taste various ingredients, dishes, or drinks.

Training 60

Training Kitchen Safety Front of House Dietary Restrictions 60

Lavu

FEBRUARY 14, 2020

As you develop the restaurant employee handbook, view it as an ongoing training resource instead of just a categorical list of rules, and separate the information into categories: Performance and Appearance Policies . There are several job functions in both the FOH and BOH and all need detailed appearance standards.

FOH 78

FOH Social Media Restaurant Law Food Safety 78

EATER

NOVEMBER 22, 2021

I had to take what I could get, so to fancy birthday lunch my daughters went, sitting outdoors in designer high chairs at a socially distanced table, coloring with crayons while I enjoyed a glass of wine, then another, and my first meal out since the pandemic began. Getty Images. But with outdoor dining, it doesn’t have to be.

Outdoor 123

Outdoor Fine Dining Seating Dine-in 123

EATER

FEBRUARY 19, 2021

Levy’s book, as it appears on the cover, is Mrs. Esther Levy’s Jewish Cookery Book on Principles of Economy Adapted for Jewish Housekeepers With Medical Recipes and Other Valuable Information Relative to Housekeeping and Domestic Management and Being the First Jewish Cookbook Published in America as Published in Philadelphia, 1871.

Book 101

Book Reference Take-out Education 101

EATER

OCTOBER 26, 2023

Austin Bush Millions cram into Phuket’s popular beaches and resorts, but diners should look elsewhere to taste the mix of southern Thai, Hokkien, and Baba food that makes the island arguably Thailand’s most underrated food destination Phuket is one of the biggest travel destinations in the world. The food on Phuket is markedly different.

Seasonal Menu 103

Seasonal Menu Hotels Back of House Front of House 103

Modern Restaurant Management

JANUARY 13, 2023

Each envelope contains a secret prize, redeemable on a future visit. Starting January 17th, the brand is also launching a new signature cocktail called Endless Sunshine that will feature happy hour pricing of $7 all day, every day. A complete meal on a $5.00 The best part is every card is a winner!”

2023 100

2023 Menu Seasonal Menu Back of House 100

EATER

JULY 8, 2022

One day, we wanted to keep the doors open, and the next day we were melting down at the idea of pushing forward into yet another unpredictable 80-hour workweek. We hoped to grow into whatever awaited the shattered industry on the other side. Banners still hang from restaurant patios shouting “Hiring All Positions!”

Online Ordering 99

Online Ordering Seasonal Menu Customer Service Social Media 99

Sling

FEBRUARY 21, 2020

1) “I’m convinced that about half of what separates successful entrepreneurs from the non-successful ones is pure perseverance.” — Steve Jobs. And, when you’re knocked down, get right back up and never listen to anyone who says you can’t or shouldn’t go on.” — Hillary Clinton. Motivational Entrepreneur Quotes For You And Your Team.

Small Business 78

Small Business Hiring Take-out Inventory 78

EATER

FEBRUARY 23, 2021

The spirits are getting restless; it’s time to give them peace. And just like church and the fundamentals of mac and cheese cookery, it has its own set of sacred rules. And just like church and the fundamentals of mac and cheese cookery, it has its own set of sacred rules. It made people take notice.

Brewery 142

Brewery Consumer Goods Mobile Ordering Advertising 142

Cheetah

SEPTEMBER 8, 2019

But getting new clients and retaining them are two very different things. So while getting new people in is important, you should also focus on making them want to come back. Here are four effective ways to building long-term relationships with your regulars. There are many upsides to having brand-loyal customers.

Compost 114

Compost Loyalty Program Back of House Customer Service 114

360Training

JUNE 11, 2020

According to the CDC, one in six Americans gets foodborne illness every year, killing over 3,000 people annually. Cross-contamination is a common way for pathogens and other contaminants to end up on a customer’s plate. Cross-contamination is a common way for pathogens and other contaminants to end up on a customer’s plate.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

Cheetah

SEPTEMBER 8, 2019

But getting new clients and retaining them are two very different things. So while getting new people in is important, you should also focus on making them want to come back. Here are four effective ways to building long-term relationships with your regulars. There are many upsides to having brand-loyal customers.

Compost 110

Compost Loyalty Program Back of House Customer Service 110

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand.

Bar 60

Bar Management Management Front of House 60

Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand.

Bar 60

Bar Management Management Front of House 60

EATER

JUNE 16, 2020

According to Bart Watson of the Brewers Association, before the pandemic, 10 percent of an average American brewery’s output went into kegs, and that beer would go on to be sold on draft at bars, restaurants, and breweries’ own taprooms. We just ordered a million different kinds of boxes to find the best one.

Brewery 124

Brewery Back of House Retail Mobile Ordering 124

Lavu

MARCH 18, 2020

Pairing food and wine with a specialized menu and keeping up with wine trends will help boost your restaurant sales all-year-round. Offer the latest trending wines and pair them with ease. You can test out new dishes before including them on the regular menu. The Fundamental Rules of Creating a Wine and Food Pairing Menu.

Food 78

Food Seasonal Menu Fine Dining Point of Sale 78

EATER

OCTOBER 17, 2023

A bizarre but reliable economic indicator, America’s desserts have always reflected what was going on in the world around them. And it reveals what we consider to be a treat at all. And it reveals what we consider to be a treat at all. It’s what we’re willing to treat ourselves to in good times or bad.

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2010 2018 2023 Social Media 96

EATER

FEBRUARY 28, 2024

. | Ahilya by the Sea Layers of Hindu, Muslim, and Portuguese culture blend with seafood and coconut on Goan plates, making it worth seeking out local specialties among the sunny destination’s sea of tourist traps Goa is one of India’s most popular tourist destinations. What’s the food in Goa like?

Seasonal Menu 105

Seasonal Menu Travel Back of House Fine Dining 105

Modern Restaurant Management

JUNE 3, 2021

Bluedot released the fourth installment of its State of What Feeds Us report which has kept tabs on consumer behavior and restaurant habits throughout the course of the pandemic. The latest research, based on a survey of over 1,800 American consumers, was completed last month. ” Highlights from the report include: Fast Food.

2021 189

2021 Fast Casual Mobile Ordering Guest Recovery 189

EATER

APRIL 29, 2021

Two weeks in a Korean quarantine facility took my sense of time, space, and rational thought — but never my appetite We’ve all experienced some form of isolation over the past year due to the COVID-19 pandemic — either sanctioned by the government or by personal choice. I slept on the floor and was not allowed to leave, even for exercise.

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Back of House Government Travel Take-out 111

EATER

DECEMBER 21, 2020

But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. Part of Chang’s savvy has been the mindful integration of his flaws in public; he has catalogued them throughout his career, so that the man and the myth are nearly inseparable. David Chang changed the way America eats.

Front of House 145

Front of House Back of House Book 2008 145

Bermar America

MAY 2, 2017

This provides you with the perfect opportunity to assist the guest (and let them ‘Trade-up’) by pairing appropriate wines to items on your menu, thereby increasing spend per head as well as guest satisfaction. ” Encourages consumers to try different wines on your list, enabling you to sell across your product range.

Food 53

Food Fine Dining Customer Experience Customer Service 53

EATER

JANUARY 8, 2021

Three designers on the inspiration that goes into creating the bottles you reach for. As the design director of Eater, judging things on how they look is part of my job. As the design director of Eater, judging things on how they look is part of my job. and beautiful, flourishing typography. Mel Barat Bours.

Design 134

Design Book Take-out Back of House 134