Modern Restaurant Management
MARCH 8, 2022
Bad reviews can come from anywhere and stay on the internet for thousands of potential customers to see. Some reviews point out small, one-off incidents and others touch on systematic problems. To help ease some of the frustration that follows receiving a negative review, look at it this way. All negative reviews hold valuable information about how your restaurant can improve.
Bill Marler
MARCH 7, 2022
Thanks to all the lawyers and staff at Marler Clark who for the last 24 years have made Marler Clark the best damn law firm in the world.
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Sculpture Hospitality
MARCH 8, 2022
In our last blog, we talked about what inventory shrinkage is for bars and restaurants and the top five causes. If you have already read the blog, you know that inventory shrinkage happens when you have less inventory on the shelf than is recorded in your records.
Lithos POS
MARCH 11, 2022
This is the age of online business. The online retail business has great potential. It’s a must-have for any retailer. In 2021, all e-commerce sales increased by 13.2%. Surprisingly, in 2023, e-commerce sales are expected to reach 22%. That’s huge growth, isn’t it? Many retail business owners have realized the need for online businesses in the context of the Corona Pandemic. from small businesses to large organizations expanding their business online.
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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.
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Modern Restaurant Management
MARCH 7, 2022
For much of last year, private-equity groups didn’t participate in too many deals. They were still building an understanding of the post-pandemic economy and valuations, making it difficult to evaluate investment opportunities. Adding to direct pandemic-related concerns were the inflation of two of the industry’s largest costs: labor — up 13 percent over the past year — and supply chain costs, up more than 11 percent.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Sculpture Hospitality
MARCH 8, 2022
In our last blog, we talked about what inventory shrinkage is for bars and restaurants and the top five causes. If you have already read the blog, you know that inventory shrinkage happens when you have less inventory on the shelf than is recorded in your records.
JAMIX
MARCH 7, 2022
As featured in the Finnish magazine ”Food and Health”, issue 1/2022 By: Matleena Autio Most of commercial kitchens [in Finland] use a food service management system, that manages all essential functions in the kitchen from buying ingredients to delivering food. Taking care of special diets safely and efficiently is one important area in commercial kitchens. … Continue reading Food Service Management System Helps In Managing Special Diets In Commercial Kitchens → The post Food Service
Modern Restaurant Management
MARCH 9, 2022
The restaurant industry loses an astounding $162 billion each year in food waste. This is due, in large part, to overbuying, overproduction, and spoilage, which could be significantly reduced with smarter systems in place. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment.
The Restaurant Warehouse
MARCH 7, 2022
Commercial Refrigerator and Freezer Designed for Restaurants and Foodservice Commercial refrigerators and commercial freezers are designed and styled to meet many specific preservation and operational requirements of restaurants and food service establishment. They must be selected for a specific purpose that will form an integral part of the flow plan.
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Morrison Living
MARCH 7, 2022
Backed by our Registered Dietitian Nutritionists, our offerings come full circle to ensure that the food residents are enjoying is best to fuel their bodies at every stage of life. With more than 300 RDNs across the country, our business is able to lead with knowledge and expertise. We are privileged to work with our RDNs every day due to the work they do, providing and caring for residents at our partner communities.
JAMIX
MARCH 8, 2022
In the picture: Mari Ahovuori-Raivio Restaurant Santeri Prepares Food for Students and Events Alkio College is a folk high school that was founded in 1947 and operates in Korpilahti, Finland. It is one of the largest folk high schools in Finland and has many different lines of studies. There are 17 full year lines, and … Continue reading In Restaurant Santeri the Day Starts With JAMIX Kitchen Intelligence System → The post In Restaurant Santeri the Day Starts With JAMIX Kitchen Intel
Modern Restaurant Management
MARCH 11, 2022
As the COVID-19 pandemic continues to throw curve balls, the restaurant business is getting knocked back down just as it was starting to recover. In particular, supply chain disruptions and staffing shortages – whether due to resignations or illness – are forcing quick service and fast casual restaurants to adapt quickly to changing conditions.
Eating at a Meeting
MARCH 7, 2022
To kick off Women's HERstory month, Tracy is chatting with Jamie Gonzalez, aka the “Puta De La Fruta," who has, since 2020, partnered with over 50 organizations to distribute more than 3 million pounds of food. With the mantras “Everybody Eats” and “Cultivating Community” she is using her voice and her experience to help people find pathways to quality, affordable, and healthful food choices.
Morrison Living
MARCH 7, 2022
Kosher diets stem from the Jewish religion and follow the traditional Jewish law. These laws are found within the Torah, a sacred book of text in the Jewish religion. They provide an outline of which foods are allowed or not, as well as how foods must be produced, processed, and prepared prior to consumption. However, with many changes in society, some senior living communities are transitioning to more of a “Kosher-style” diet.
JAMIX
MARCH 7, 2022
As featured in the Finnish magazine ”Food and Health”, issue 1/2022 By: Matleena Autio Most of commercial kitchens [in Finland] use a food service management system, that manages all essential functions in the kitchen from buying ingredients to delivering food. Taking care of special diets safely and efficiently is one important area in commercial kitchens. … Continue reading Food Service Management System Helps In Managing Special Diets In Commercial Kitchens → The post Food Service
Modern Restaurant Management
MARCH 9, 2022
We've all ordered our favorite food online at least once from a local restaurant, and it was cold when it arrived at our doorstep. Events like this not only ruined our entire eating experience, but also prevented us from ordering food from this restaurant for a while. Restaurant owners are trying to solve this problem by choosing the right packaging option.
Eating at a Meeting
MARCH 7, 2022
To kick off Women's HERstory month, Tracy is chatting with Jamie Gonzalez, aka the “Puta De La Fruta," who has, since 2020, partnered with over 50 organizations to distribute more than 3 million pounds of food. With the mantras “Everybody Eats” and “Cultivating Community” she is using her voice and her experience to help people find pathways to quality, affordable, and healthful food choices.
Modern Restaurant Management
MARCH 11, 2022
Inflation is making restaurant owners, chefs and managers get even more creative to keep costs reasonable while still providing guests with stellar experiences. NORMS Restaurants, a Southern California staple for more than 72 years, was challenged with remaining true to their brand and provide guests with a value proposition. Execs did not want to pass the burden of increased costs onto guests, who were accustomed to large portions with quality ingredients.
Modern Restaurant Management
MARCH 8, 2022
Call her a people person, if you will, but Christie Schatz’s desire to connect with others runs far deeper. So much so that she’s made it her career’s work: as Chief Talent Officer at Sonny’s BBQ, Schatz is ever-passionate about coaching and developing talent and, most importantly, creating a positive career experience for the barbecue brand’s thousands of employees. “I’ve loved every minute of it,” Schatz says with a smile one recent afternoon. &#
Modern Restaurant Management
MARCH 7, 2022
Start-up food service businesses should carefully consider the type of kitchen they will require. You will have to make this investment along with creating your team, securing your location and, of course, getting the ingredients to create the food you sell. Commercial kitchens differ from home kitchens. A busy restaurant requires industrial-grade equipment.
Modern Restaurant Management
MARCH 10, 2022
The impacts of COVID have been heavily felt by those in the restaurant and hospitality sector. Not only were restaurants forced to close for sustained periods of time or worse closed forever, and in many cases such closures resulted in loss of staff due to lay-offs and significant loss in revenue, and the “re-openings” have been plagued (globally) by capacity restrictions, worker shortages and continued challenges attracting customers.
JAMIX
MARCH 8, 2022
In the picture: Mari Ahovuori-Raivio Restaurant Santeri Prepares Food for Students and Events Alkio College is a folk high school that was founded in 1947 and operates in Korpilahti, Finland. It is one of the largest folk high schools in Finland and has many different lines of studies. There are 17 full year lines, and … Continue reading In Restaurant Santeri the Day Starts With JAMIX Kitchen Intelligence System → The post In Restaurant Santeri the Day Starts With JAMIX Kitchen Intel
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