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.
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.
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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.
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
NOVEMBER 28, 2022
The post-pandemic restaurant industry has been continuously plagued by challenges. Between dining restrictions, inflation, and the ongoing labor shortage, many businesses have been forced to close their doors, change their operations, or otherwise look for alternative solutions. For many, that solution lies in technology such as self-service kiosks, QR codes, and online ordering.
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.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
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.
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.
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.
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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Fast Casual
DECEMBER 1, 2022
Brand leaders offer insight on managing third-party delivery apps and the brand app and hurdling challenges.
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.
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.
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.
Fast Casual
NOVEMBER 30, 2022
Baya Bar has 25 locations and will double nationally over the next 18 months.
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
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.
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.
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.
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.
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.
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.
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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