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A LETTER TO CULINARY SCHOOL GRADUATES
Culinary Cues
MAY 18, 2020
First and foremost – congratulations on earning your degree or certificate. This is an accomplishment that over the course of your lifetime will reward you tenfold.
2020
A Guide to Effective Instagram Marketing For Restaurants
Social Hospitality
JUNE 22, 2020
Instagram has come a long way since its inception in 2010. The image-based social network now has a revenue of approximately $6.84 billion, which, in 2019, included $20 billion in ad revenue. .
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What the Heck is a KPI and Why You Should Give a Sh*t
Embrace the Suck
APRIL 26, 2020
As competition gets tougher and profits seem to slip slowly away, you need to analyze your data more than ever. In fact, the bars and restaurants that fail to capitalize on their data will find themselves in hot water.
The Other Side of the Cork - Winemaker Spotlight: Alicia Wilbur
iSant
MARCH 22, 2020
Alicia Wilbur, assistant winemaker at Herzog Wine Cellars, approaches wine on a spiritual level to deliver stellar wines. By Yael E. Geller, MPH. There are many types of friends that people acquire throughout their lives.
How To: Social Media Marketing in the Restaurant Industry
Modern Restaurant Management
JANUARY 21, 2020
We get it, you’re busy. The idea of using social media marketing to attract customers, all the while managing inventory and payroll, can be exhausting. But millennials and Gen-Z are quickly becoming the largest generation, overtaking baby boomers in 2019.
Restaurant Reopening Checklist: Tips for Thriving
Restaurant365
MAY 7, 2020
As states and localities start to reopen, restauranteurs begin to prepare for transitioning from off-premise channels to reopening their dining rooms, albeit in a limited approach. This checklist is meant to provide you with the guidance you need to reopen safely and thrive in a post-COVID world.
xtraCHEF Product Release 9.1
Xtra Chef
JULY 6, 2020
We’re excited to announce yet another Product Release for xtraCHEF! Version 9.1 is now live.
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Advice from a manager: how to ace a hospitality interview and trial
Typsy
JUNE 17, 2020
If you're a hospitality professional, chances are high that your employment has been affected by the ongoing coronavirus. But businesses are now looking towards reopening, and with them job opportunities are becoming increasingly available.
How to Market & Talk to Your Customers During COVID-19
7 Shifts
APRIL 8, 2020
The coronavirus pandemic has, without question, shaken the restaurant industry to its core. With new social distancing and self-isolation practices keeping diners home, your customers aren’t going out to eat.
Managing Bar Supply Chain During the Covid-19 Pandemic
Goliath Consulting
JULY 8, 2020
Every bar manager experiences recurring nightmares of that one delivery day. We all know the one. It is the middle of the lunch rush and trucks keep showing up at the loading dock during times the restaurant has deemed inappropriate for deliveries.
WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE
Culinary Cues
FEBRUARY 18, 2020
The tasks of the chef are fairly universal: planning menus, putting your signature on each dish, hiring and training staff, ordering product and building vendor relationships, controlling costs and adhering to budgets, maintaining a clean and safe kitchen environment, etc.
7 Tips for Hospitality Marketing During COVID-19
Social Hospitality
MARCH 27, 2020
As worldwide markets continue to feel the pain of COVID-19, companies of every size are suffering from the effects. However, no one understands the consequences more than the travel and hospitality industries. The impact of Coronavirus on restaurants and hotels has been insurmountable. .
The Coronavirus Isn’t Your Fault, But How You Ran Your Restaurant Before Is!
Embrace the Suck
MARCH 27, 2020
The Coronavirus Pandemic is unlike anything we have ever experienced. Times like these bring out the best in some people and the worst in others (a shout out to all the toilet paper hoarders out there). Now, it’s easy to blame your restaurant closing down due to the Coronavirus.
Powerhouse Women in the Kitchen
iSant
MARCH 9, 2020
Santé Staff. Barriers to the chef profession aside, female chefs continue to excel and prove their worth in the hospitality world. Despite the old adage, “A woman’s place is in the kitchen”, professional kitchens to this day continue to be male-dominated.
How Restaurant Operators Can Optimize their POS Investment in the COVID-19 Environment
Modern Restaurant Management
JUNE 24, 2020
There have been many industries that have had to adjust to the new reality of COVID-19, but likely none have been more dramatically impacted than the restaurant industry.
Forecasting for Restaurants: Implications for Inventory and Labor
Restaurant365
JANUARY 28, 2020
Operating a successful restaurant requires restaurant owners and managers to focus not only on managing day-to-day operations, but also evaluating ways to reduce costs and grow future sales.
The Benefits of Recipe Management Software
Xtra Chef
JULY 8, 2020
Recipe management software is quickly becoming a must-have for any restaurant operator who wants to gain quick and easy insight into plate costs. But what does it actually do?
Everything you need to know to get started with a cloud kitchen
Deliverect
JUNE 10, 2020
Ghost kitchens, also known as cloud kitchens, virtual kitchens, and sometimes dark kitchens (we’ll use the terms interchangeably here), come in many forms, but essentially they represent what the restaurant industry looks like in the digital age.
Trending Ways to Boost Profit Margins on the Dessert Menu
Lavu
MARCH 20, 2020
Boosting sales in your restaurant doesn’t have to be complicated. By analyzing your profit margins with an integrated POS, and combining that knowledge with these tips, you’ll start to see profit margins boost in your restaurant. Add value, cut what doesn’t work, and use savvy marketing tips.
Growing Delivery & Takeout Channels at Your Restaurant
7 Shifts
MARCH 20, 2020
While your first concern should be for the health and safety of yourself, staff, customers, and loved ones right now, it would be a lie to say you’re not allowed to be worried about your restaurant during COVID-19. As of this article’s publication, more than 20 U.S.
Upcoming Restaurant Tech Trends of the Post-COVID-19 World
Goliath Consulting
JUNE 30, 2020
The restaurant industry had to adapt to changes in consumer behavior during the COVID19 pandemic, testing out operational innovations and relying on technological solutions that allowed for social distancing and ensuring sanitation (1, 2).
OUR DAILY BREATH: WHAT RESTAURANTS MEAN TO SOCIETY
Culinary Cues
APRIL 6, 2020
Cooking for others is one of the oldest professions known to humanity. Since fire was first discovered – we have enjoyed and developed the skills to cook, eventually season, and finally plate prepared food to please other people.
10 Inspirational Hospitality Industry Stories During COVID-19
Social Hospitality
MAY 6, 2020
Amidst the current COVID-19 pandemic, there is a lot of negativity online and in the news. The hospitality industry has been hit hard, and it can often be difficult to see silver linings in immense uncertainty and tragic circumstances.
The Top 10 Things Learned from Working with 1000+ Restaurants
Embrace the Suck
FEBRUARY 12, 2020
I keep detailed coaching notes from every client I have had over the past 11 years as The Restaurant Coach™ Some of those stories make it into my books, speaking gigs, podcasts, or just as a solid warning to new clients about what not to do!
Taste of the NFL: Where chefs and NFL communities win
iSant
FEBRUARY 8, 2020
The San Francisco 49ers held a winning card at the charity event. Deborah Grossman. ?The The 49ers may have lost the Super Bowl, but Chef Parke Ulrich prepared a delicious San Francisco-influenced Dungeness crab fried rice dish to please attendees at the NFL sanctioned feast before the big game.??.
Back to the ?Grind? ? Restaurant Reopening Guidelines and PPP Update
Modern Restaurant Management
MAY 18, 2020
For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three , What’s Next?:
How to Calculate a Restaurant Break-Even Point
Restaurant365
MARCH 18, 2020
Especially in uncertain times, an important factor in decisions about how to operate your restaurant is your break-even point. Essentially, your break-even point is what sales you need for a certain period of time to not lose money, or “break even.”
Pivoting from Cafe to Provisions: A COVID-19 Success Story
Xtra Chef
MARCH 30, 2020
As restaurateurs in the U.S. waited with bated breath for details of a stimulus package from Congress, some dove into action. Jason Hoy is one of those people.
What’s the Best Way to Advertise a Small Business?
Indoor Media
JUNE 17, 2020
Every small business is unique. While we are a bit biased and believe our advertising is the first, best way to advertise for all small businesses, we also believe that every business owner should explore the best way to advertise for themselves.
Back to the Future: a Revolution in Back-of-House Technology
Transact
JUNE 4, 2020
A revolution in digital technology has swept through front-of-house foodservice operations, and its effects have been so remarkable that even industry veterans have gotten whiplash. .
Your 7-Step Guide to Reopening Your Restaurant
7 Shifts
MAY 11, 2020
It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak.
Great Service in an Era of Labour Costs and Technology
Future Food
JANUARY 30, 2020
Customer Service at Mcdonalds (Image via Bustle). Great Service in an Era of Labour Costs & Technology. Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.”
CHEFS: BUILD A TEAM – KEEP A TEAM
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.
How to keep your food business going during the COVID-19 / corona crisis
Deliverect
MARCH 17, 2020
As more cities and countries are implementing social distancing measures in an attempt to slow down the coronavirus outbreak, local businesses will feel the impact. Governments all over the world have been ordering restaurants, bars and other food businesses to close up shop - until further notice.
7 Fun Adventurous Happy Tips for Brazil’s Wine Regions
A Wine Story
JUNE 29, 2020
Bento Goncalves Brasil @ Urban Farmcy. Bento Goncalves Brazil. Bento Goncalves Brasil. How far would you travel to see some of Brazil’s most luxurious wine regions? Bento Goncalves Brazil.
Mother’s Day Drinks Bring Smiles
iSant
MAY 6, 2020
Blue Marble Marble-rita Credit-Blue Marble.png. Author(s): Deborah Grossman. Teaser: Mothers have favorites. Their favorite pie, perfume and presents. If they drink alcohol, they also have preferences. Here is a wrap up of diverse drinks that may please her during the quarantine.
Decade of Disruption: Restaurant Insiders Dish What’s on the Plate
Modern Restaurant Management
FEBRUARY 18, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?”
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