Modern Restaurant Management
JANUARY 18, 2023
If 2020 and 2021 were all about helping operators find new revenue streams to reach guests when they couldn’t come into restaurants, then 2022 was all about getting customers back in. Yet, just as virus restrictions lifted and customer demand shot back up, rampant inflation caused consumers to pull back on their spending, slowing restaurant recovery.
Sculpture Hospitality
JANUARY 17, 2023
Bar inventory control is essential to successful bar management. Without. proper inventory management , bars and restaurants can end up with too much inventory, which increases tied-up capital and the risk of waste, or too little inventory, which can result in lost profits.
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Wasserstrom
JANUARY 20, 2023
According to recent data compiled by the Centers for Disease Control and Prevention (CDC), sick foodservice employees are the source of hundreds of foodborne illness outbreaks each year. This article offers recommendations on the best way to manage sick employees in the foodservice industry. Not only do these guidelines benefit your customers and staff, but […] The post How to Manage Sick Foodservice Employees appeared first on The Official Wasserstrom Blog.
Fast Casual
JANUARY 20, 2023
Join Another Broken Egg Cafe President and Chief Executive Officer Paul Macaluso and Revel Chief Strategy Officer Chris Lybeer for a webinar focused on how technology—including fully integrated kitchen management—has helped the brand continue to improve their quality and speed of service.
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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. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
Modern Restaurant Management
JANUARY 17, 2023
The hiring shortage and the fallout from "The Great Resignation" that saw 47 million U.S. workers quit their jobs in 2021 is still in full swing, particularly in restaurants. Data from the Bureau of Labor Statistics finds that restaurants have seen the largest number of resignations of any employment sector, with the year-over-year quit rate rising from 4.8 to 6.9 percent, with many workers citing take-home pay as a big factor for quitting.
Sculpture Hospitality
JANUARY 18, 2023
TORONTO , Jan. 12, 2023 /CNW/ - For the 7th time since 2013, Sculpture Hospitality, the leading pioneer in the food and beverage inventory management industry, has once again been named one of the top 500 franchises in North America , ranking #384 in Entrepreneur Magazine's Franchise 500®, increasing its overall ranking by 40 spots since 2022.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Fast Casual
JANUARY 17, 2023
The French-inspired fast casual brand has survived plenty of economic uneasiness. Owner Gregoire Jacquet reveals how.
Modern Restaurant Management
JANUARY 19, 2023
If you want to have a successful restaurant, great food is not an option — it is a necessity. After all, people go to restaurants to eat. If they are not satisfied with the quality of their meal, they will stay away and likely tell their friends and families to do the same. Still, great food is not enough. Any restaurant can have great food. Unless your kitchen is managed by an award-winning, cookbook writing, celebrity chef, you will need to move beyond great food to elevate your restaura
HoodFilters
JANUARY 19, 2023
There’s no denying the importance of having good air quality in both the kitchen and the dining areas of restaurants. If you’re experiencing some of these common problems with your restaurant hood system , it might be time to upgrade. Whether it’s your upblast exhaust fan, your restaurant hood system, or grease containment, a well-maintained ventilation system will keep your staff and customers more comfortable, keep your kitchen cleaner, and greatly reduce your risk of fire.
Fresh Ideas
JANUARY 18, 2023
Whoever said “too many cooks in the kitchen” never worked a shift in a Fresh Ideas kitchen. Because if they had, they would know that a diverse and multi-talented group of people can come together, hone their skill sets, collaborate effectively, and deliver culinary excellence – time and time again. That’s not to say that leading a team of people with a wide range of perspectives and experiences is straightforward.
Fast Casual
JANUARY 20, 2023
In this webinar, members from both Revel Systems® and Como®—a Revel Integrated Partner and leader in customer engagement and loyalty solutions—discuss how integrated loyalty solutions can help encourage repeat guest visits, drive increased revenue, and directly improve your bottom line.
Modern Restaurant Management
JANUARY 20, 2023
Learn how the foodservice industry can stay competitive and fresh amid widespread food and labor shortages. As consumers watch food prices continue to rise, the demand for cost-effective meal solutions are prompting c-stores, full-service, and quick-service restaurants to increase their offerings. The sudden demand surge is often more than suppliers can handle, leaving many restaurant and c-store operators without staple ingredients.
LTI, Inc.
JANUARY 17, 2023
Is your grab-and-go kiosk or food display in need of a boost? At LTI, we just love an innovative approach to all things foodservice. The benefits of a few small changes can be remarkable! Here are four fabulous tips for optimizing and upscaling your grab-and-go options. Are you ready to change how your food is served? The post Four Tips to Upscale Your Foodservice Game first appeared on LTI, Inc.
Eating at a Meeting
JANUARY 16, 2023
As the Senior Program Officer for World Wildlife Fund’s Global Food Waste Team, Samantha Kenny works with hospitality and food service businesses to change the standard ways of doing business when planning events (like forecasting) to right-size food production and better serve guests. Listen as Tracy and Samantha talk about who is responsible for curbing food waste at events and the ways food waste be addressed at meetings and events.
Fast Casual
JANUARY 20, 2023
We are honored to introduce the 2023 class of “Pizza Brands to Watch” and we look forward to finding out who makes future lists.
MSU Agrifood Safety Produce Bites
JANUARY 17, 2023
Phil Tocco, Emily Hollingsworth, and Morgan Anderson, members of the Michigan On-Farm Produce Safety team, recently met up at the Northwest Orchard and Vineyard Show to discuss what growers need to know about the Agricultural Water Rule. In this episode, they provide an overview of the Ag Water Rule, and discuss what is currently known and unknown about the proposed rule.
Modern Restaurant Management
JANUARY 16, 2023
Confusion Around Wage and Hour Law Can Be Costly for The Restaurant Owner. Most restaurant owners know that federal wage law (“FLSA”) permits employers to take a “tip credit” and pay employees who traditionally receive tips—such as servers and bartenders— wages that are less than the federal minimum wage as long as the tips make up the difference.
Fast Casual
JANUARY 16, 2023
Leverage the value of the modern drive thru for higher profits.
Fast Casual
JANUARY 20, 2023
Chatmeter’s Executive Guide: Reputation Management X Brand Intelligence shows how you can expose critical VoC blind spots by tapping into 100% of the unstructured customer data that you won’t get from surveys and traditional reputation management solutions alone.
Fast Casual
JANUARY 18, 2023
Customers expect standardized experiences and when those expectations are not met, it can cause confusion, misinterpretation of company values, loss of trust in the company, and ultimately lead to customer churn. Join Raydiant and PAR Technology’s fireside chat to learn the best practices for brand consistency for restaurants.
Fast Casual
JANUARY 18, 2023
Restaurant Franchising & Innovation Summit attendees will learn about Tony Roma's transition into the fast casual market, Duck Donuts' growth strategy and Tropical Smoothie's secret to expanding in a tough market. UFG and PreciTaste leaders will weigh in on industry challenges as well.
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