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With Random Acts of Kindness Week celebrated February 13 – 19 we go inside Kennon Adkinson’s journey as Chief Kindness Officer for Sonny’s BBQ. Kennon Adkinson believes in kindness. The sort of kindness that’s unprovoked and selfless and stems from nothing more than having a beautiful heart. Yes, his is the sort of generosity that extends beyond simply being a good person — at his core, Adkinson believes in inclusivity and the need to spread joy.
Well the bad news about outbreaks linked to leafy greens they are spilling over from 2021 to 2022. The more things change, the more things stay the same. Outbreaks associated with lettuce, specifically the “pre-washed” and “ready-to-eat” varieties, are by no means a new phenomenon. In fact, the frequency with which this country’s fresh produce consuming public has been hit by outbreaks of pathogenic bacteria is astonishing.
Inflation is inevitable, we all know this; however, what doesn’t have to be inevitable is the effect it has on your business. By diversifying your approach to combating inflation, you’ll have multiple opportunities to lower your overall costs and minimize the risk to your business. This article will discuss the effects that inflation may have on your restaurant from food cost all the way through to the effect it may have on your customer base, followed by a number of ways that you wi
To truly create safe, inclusive, and sustainable food experiences, we must take into account all the other human and non-human inputs along the food supply chain. Using their experience running a global corporate food program and their appreciation and advocacy for local and sustainable food system, McKenzie Phelan and Meghan Shellenberg founded Foodmuse.
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.
At a dizzying 137 pages long, the 80/20 tipping rule was signed into legislation in October. Taking effect on December 28, 2021, the rule is proving confusing to owners, operators, and tip-producing and non-tip producing employees (especially since often that employee is one and the same within any given shift). Whether or not the law is repealed, it’s being enforced now and restaurant owners and operators need to get up to speed, and fast, to ensure they get–and stay–in compli
QSRs operate in a competitive and highly complex business space, so one of the highest priorities for these organizations is creating strategic plans that will reduce food waste to avoid lost revenue and wastage disposal fees. According to Rethink Food Waste Through Economics and Date , the U.S. restaurant sector generates 11.4 million tons of food waste annually, equating to more than $25 billion in losses.
You’ve decided to focus on your restaurant's social media marketing. You’ve created an Instagram account and posted awesome content. Now it’s time to turn likes and comments into dollars and cents by creating a Link Page. What is a Link in Bio page? We’re so glad you asked. In this post, we'll explain what it is, why you need one, and what links you can add to give your social media marketing a jumpstart.
You’ve decided to focus on your restaurant's social media marketing. You’ve created an Instagram account and posted awesome content. Now it’s time to turn likes and comments into dollars and cents by creating a Link Page. What is a Link in Bio page? We’re so glad you asked. In this post, we'll explain what it is, why you need one, and what links you can add to give your social media marketing a jumpstart.
The owners of one contemporary Creole restaurant think so. “We are booked and have been since shortly after posting about the lunch on our social media channels,” said Sally Davis, General Manager of Eliza Restaurant & Bar in Baton Rouge, Louisiana. "Reservations are a mix of regulars and fresh faces as well. It is really giving Valentine’s Day a run for its money in terms of the number of reservations we see each year." The unofficial holiday, which was created by
Every year, sports fans swarm to local restaurants and bars to eat, drink, and cheer on the teams playing in the Super Bowl. In towns across the country, most establishments prepare for an increase in business for this day. In some cities, bars and restaurants saw a 40 percent or more revenue increase, according to Womply Research , on this major Sunday in 2018.
COVID-19 has transformed the restaurant industry in so many ways, from shutdowns to supply chain issues to accelerating the move to off premise dining. Now we are in the middle of The Great Resignation, which saw record numbers of Americans quitting their jobs. These resignations, 4.5 million Americans in November 2021, ultimately have seen 3% of the workforce quit their jobs, with that figure estimated to be double in hospitality.
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