Bill Marler

NOVEMBER 28, 2022

Paige Cornwell Seattle Times staff reporter. Kirsten Paulsen began 2022 wanting to eat healthier and incorporate more vegetables into her diet. She found Daily Harvest, a food delivery company that touts easy to prep, plant-based meals, and signed up for regular shipments of smoothies, vegetable bowls and vegan ingredients to add to other dishes. In one shipment, the Bellevue resident received a bag of French lentil and leek crumbles, for customers to add protein to a lasagna or an empanada.

Food and Beverage 280

Food and Beverage Food and Beverage Food Safety FDA 280

Modern Restaurant Management

NOVEMBER 29, 2022

Here’s an important – but often overlooked – truth for the restaurant industry: To make your customers to feel valued and appreciated, you must get their orders right! All too often, restaurants are fumbling on that basic principle. Perhaps they’re understaffed and struggling to keep up with incoming orders. Or employees haven’t been properly (and regularly) trained.

Customer Service 225

Customer Service Customer Service Staffing Food Safety 225

Sculpture Hospitality

DECEMBER 2, 2022

Inventory order sheets, also known as product order sheets or just order sheets, are used to keep track of ordering at your restaurant and are often a critical component of successful restaurant inventory management.

Inventory 116

Inventory Inventory Management 116

Lavu

DECEMBER 1, 2022

New integration enables restaurants to operate more efficiently. Restaurants are increasingly investing in technology to simplify their operations and enable them to stay open during some of the most turbulent times in the industry. Although restaurant technology is largely beneficial for operators, it’s imperative that the complete tech stack is talking to one another.

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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.

Food and Beverage

Fast Casual

NOVEMBER 29, 2022

Josh Allen, director of Training and Development at Paris Baguette, discusses how employee growth opportunities are the key to the brand's success.

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Sculpture Hospitality

NOVEMBER 30, 2022

A restaurant inventory manager is responsible for ordering and stocking supplies, maintaining inventory records and working with other team members to ensure that your restaurant always has the food and bar stock needed to run efficiently and profitably.

Inventory Management 115

Inventory Management Inventory 115

Lavu

DECEMBER 1, 2022

Solution Powered by Parafin Provides Flexible Capital to Restaurants as Industry Continues Recovery Albuquerque, NM (September 28, 2022) — Lavu, a major global restaurant software … Lavu Introduces Integration with DoorDash to Streamline Operator Experience Read More ». The post Lavu Introduces Integration with DoorDash to Streamline Operator Experience appeared first on iPad Point of Sale System for Restaurants, Bars & More.

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Point of Sale 78

Fast Casual

NOVEMBER 28, 2022

Build customer loyalty and strengthen your brand by creating a mobile-first, easy-to-navigate online ordering experience

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Modern Restaurant Management

DECEMBER 2, 2022

Restaurant managers are always looking for new ways to make the day-to-day process of running their business easier. One way to do this is by utilizing performance management techniques when evaluating staff to identify who is performing well, who may need some help and those who need letting go. As a manager, hiring an employee doesn’t mean your job is over.

Point of Sale 189

Point of Sale Restaurant Manager Restaurant Management Customer Service 189

Chef's Toys

DECEMBER 1, 2022

On the surface, toaster ovens appear to be simple appliances. After all, when all you need an oven to do is toast bread, how complicated can they be? The truth is somewhat more complicated. You should consider multiple factors when choosing the right commercial toaster oven for your business. How much toast do you need to make per hour? How quickly can the oven make it?

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Cafeteria Chef Purchasing Catering 52

IN Food Marketing

NOVEMBER 30, 2022

The foodservice industry has shown tremendous resiliency over the last couple of years. Overall restaurant traffic may be down, but higher check averages have bolstered sales numbers. 1 While challenges still lie ahead, there are plenty of reasons to remain hopeful, and now is a crucial time to lend your support as everyone regains their footing. Here are some strategies that can help you align with current marketplace needs. 1.

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Recipes 52

Fast Casual

DECEMBER 1, 2022

Brand leaders offer insight on managing third-party delivery apps and the brand app and hurdling challenges.

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Modern Restaurant Management

DECEMBER 1, 2022

Thanks to the internet, including “The Ice Man” TikTok videos, most people know that restaurant ice makers can contain some nasty things. Though many folks still appreciate a cold beverage, knowledge of things lurking in ice makers has them inspecting the ice in their glass more closely. Business owners should take heed of consumers’ new, improved knowledge and work harder than ever to keep ice machines clean, safe, and sanitary.

Food and Beverage 180

Food and Beverage Food and Beverage FDA 180

Chef's Toys

NOVEMBER 28, 2022

The success of a bakery relies on the right tools as much as the chef’s skills. Your choice of oven, baking pans, cooling racks, pastry tools, and other baking equipment all impact the look and taste of your products. Below you’ll find a buying guide to the best and most essential baking tools. Baking and Oven Pans Presentation plays a vital role in baking, and baking equipment reflects this reality.

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Purchasing Chef 52

Chef's Connection

NOVEMBER 28, 2022

Nov 28, 2022 'The trout just came out of the oven', I was told, as I walked on to the line at this lovely French luncheonette. The chef in me jumped for joy looking at the beauty and simplicity of the dish and the health inspector in me said - wait, is that safe? I haven't seen fig branches used in this way in my 30+ years in a professional kitchen - 20 years on the hotline and 13 years inspecting them.

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Chef 52

Fast Casual

NOVEMBER 30, 2022

Baya Bar has 25 locations and will double nationally over the next 18 months.

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Modern Restaurant Management

NOVEMBER 30, 2022

QR codes are an invention of the 1990s, a fad during the rise of smartphones and now one of the ultimate comebacks of the tech world. The quick response code, or QR code, hit the U.S. mainstream public in 2010 when smartphones solidified their fame and were beginning to launch QR code readers on their platforms. During this time, millions of Americans scanned these matrix barcodes on their mobile devices, as they were featured on business cards, billboards, trade show booths, movie posters, and

Hospitality 180

Hospitality Hospitality Customer Experience 180

ComplianceMate

DECEMBER 2, 2022

(HACCP) - Hazard Analysis Critical Control Point is the generally accepted food safety management system used in the foodservice industry and food production industry. It requires businesses to improve and maintain their food safety procedures for all aspects of food preparation.

Food Safety 40

Food Safety Food Preparation 40

Chef's Connection

NOVEMBER 28, 2022

12/01/22 These are actual photographs from different inspections in our county. Can you see what the problems are? 1. ↓ Raw chicken stored on the floor and. 2. ↓ Knife ready for use? 3. ↓ Bean sprouts a bit over the load line. 4. ↓ Raw chicken stored in home improvement standard buckets. 5. ↓ Napkins and sanitation cloths in direct contact with food.

Food Safety 52

Food Safety 52

Fast Casual

DECEMBER 1, 2022

Costa Vida needed a restaurant management system that gave them easy reporting and faster inventory, while having the capability to handle raw food SKUs that are used in multiple recipes.enter SynergySuite.

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Inventory Restaurant Management Restaurant Manager 40

Eating at a Meeting

NOVEMBER 28, 2022

This episode of Eating at a Meeting was recorded live on day 1 of IMEX America 2022. Tracy sat down with Ruud Janssen of the Event Design Collective who designs award-winning corporate events and gatherings. Listen as they chat about how, when, and why food and beverage should be part of the design process. Connect with Tracy: facebook.com/groups/EatingataMeetin g thrivemeetings.

Food and Beverage 40

Food and Beverage Food and Beverage 40

Lithos POS

NOVEMBER 29, 2022

Restaurateurs are thinking about how to enhance the dining experience. In the wake of the Corona pandemic, most restaurants have started thinking about the concept of contactless. This is especially beneficial when social distancing minimizes interaction between customers and employees. After the pandemic, the continuation of contactless dining and contactless ordering by restaurants has led to a significant shift in the food industry.

Customer Experience 40

Customer Experience Food Preparation Restaurant Manager Restaurant Management 40

Eating at a Meeting

NOVEMBER 28, 2022

This episode of Eating at a Meeting was recorded live on day 1 of IMEX America 2022. Tracy sat down with Ruud Janssen of the Event Design Collective who designs award-winning corporate events and gatherings. Listen as they chat about how, when, and why food and beverage should be part of the design process. Connect with Tracy: facebook.com/groups/EatingataMeetin g thrivemeetings.

Food and Beverage 40

Food and Beverage Food and Beverage 40