Modern Restaurant Management

FEBRUARY 28, 2023

Today, restaurants’ staggering turnover rates are 70 percent higher than all other sectors. What can restaurant owners and managers do to better engage workers and increase retention in the long run? The current state of employee retention rates can feel dire for restaurant owners, especially after the Covid pandemic. McKinsey research analysts claim that the retail and hospitality employment sector – a segment that includes restaurant employees – is up against “a more se

Restaurant Management 197

Restaurant Management Restaurant Manager Food and Beverage Food and Beverage 197

Sculpture Hospitality

FEBRUARY 28, 2023

As a restaurant owner or manager, keeping track of inventory is critical to running a successful business. Without proper inventory management, you may end up over-ordering food, which can lead to product waste, or under-ordering, which can result in unhappy customers and a shortage of menu items.

Inventory 124

Inventory Inventory Management 124

Fast Casual

MARCH 1, 2023

Suzy Badaracco, president of Culinary Tides, reveals what you need to know about Eatertainment, preps and seasonings, plants and protein; global flavors and dessert.

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Chef's Connection

MARCH 3, 2023

By Zoe Mackey You’ve seen and maybe eaten a lot of lox, also known as gravlax or cured raw salmon, around Portland. Now you want to include it on your menu, but what food safety steps do you need to cover? Decide if you want to have wild caught or farmed fish. Both need a letter of compliance that includes which one is used. The letter of compliance from the supplier will describe the fish species and the parasite destruction process.

Food Safety 52

Food Safety 52

Modern Restaurant Management

FEBRUARY 27, 2023

Restaurant365’s State of the Industry Customer Survey shows that 60 percent of surveyed customers plan to expand their businesses in 2023 despite expected increased labor and food costs. Whether a restaurant wants to expand on its first location’s success or try a new type of venue entirely, opening a second location is a big decision. While most restaurant operators will seek outside funding to get the second location running, it still takes time for a unit to become profitable once

Inventory 189

Inventory Food and Beverage Food and Beverage Purchasing 189

Chef's Toys

MARCH 1, 2023

Running a successful restaurant not only requires culinary skills but also impeccable cleanliness standards. To help you stay on top of your game, we've compiled a comprehensive restaurant cleaning checklist that covers monthly, weekly, and daily tasks. Let's explore the best practices for keeping your eatery spotless. DOWNLOAD PRINTABLE CHECKLIST Monthly Tasks Each month presents distinct challenges and needs for maintaining restaurant cleanliness.

Kitchen Equipment 52

Kitchen Equipment Food Preparation Chef 52

Chef's Connection

MARCH 2, 2023

By Zoe Mackey Do you like enhancing your culinary creations with fun colored salts? Believe it or not, there are different rules for different products. First off, pink salts: Himalayan pink versus Hawaiian sea salt They both are pink, so what’s the difference? Hawaiian pink salt adds volcanic clay called alaea. The red clay is what gives it the beautiful pink color.

FDA 52

FDA 52

Modern Restaurant Management

MARCH 1, 2023

Is your restaurant up to speed with the latest best practices for back of house (BOH) management? Those areas of your restaurant that aren’t typically seen by customers but directly impact your business. So, even if your customers are unaware of what’s going on behind the scenes, any operational inefficiencies will eventually surface – with potentially dire consequences for your business.

Purchasing 171

Purchasing Inventory Management Chef Food Storage 171

Healthy Schools Campaign

MARCH 1, 2023

Photo by Allison Shelley for EDUimages Parents United for Healthy Schools (PUHS), a program of Healthy Schools Campaign, is grounded in a focus on social justice and a belief in the power of speaking up together. That’s why we often ask parents about the issues they care about as a way to ensure our priorities line up with what parents want to work on.

K-12 52

K-12 52

Fast Casual

MARCH 1, 2023

David Werner, vice president of Product Marketing, HungerRush, believes AI is the key to solving labor issues and reveals how Jets Pizza is proving him right.

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94

Eating at a Meeting

FEBRUARY 27, 2023

Tracy talks with Food Economist and Associate Professor at Michigan State University David Ortega who studies what people eat, how it got to their plates, and various factors that affect foods' journey from farm to people's plates. His explaination of why and how food prices are rising is important for us to all understand. It's not just one thing that's affecting the increase.

Food Prices 52

Food Prices 52

Modern Restaurant Management

MARCH 2, 2023

“Complexity is the enemy of execution,” according to business and life coach and author Tony Robbins. It can also be the enemy of payment processing cost efficiencies and the ability to deliver a satisfying customer experience (CX). Whether you own or operate a bar, restaurant, hotel, resort, casino, or sports venue, your ability to control costs and deliver a satisfying CX depends on many factors.

Customer Experience 164

Customer Experience 164

Rosseto

FEBRUARY 28, 2023

Are you tired of having a messy and disorganized buffet set up that leaves guests feeling overwhelmed and confused? As a food and beverage director, you know the importance of a well-organized presentation. This article will show you how to take your buffet display to the next level with the right display stands. From choosing the right stands to creating an attractive food presentation, these tips will help create a memorable and delicious experience for your guests.

Food and Beverage 52

Food and Beverage Food and Beverage Catering Catering 52

Fast Casual

FEBRUARY 28, 2023

Upselling and cross-selling strategies can increase revenue and build brand loyalty when used in conjunction with a comprehensive POS software solution

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74

Eating at a Meeting

FEBRUARY 27, 2023

Tracy talks with Food Economist and Associate Professor at Michigan State University David Ortega who studies what people eat, how it got to their plates, and various factors that affect foods' journey from farm to people's plates. His explaination of why and how food prices are rising is important for us to all understand. It's not just one thing that's affecting the increase.

Food Prices 52

Food Prices 52

HACCP Mentor

FEBRUARY 28, 2023

A food compliance audit can be undertaken for many reasons. Primarily, they are completed to assess the compliance aspects of … 5 things you must do after every food compliance audit READ MORE » The post 5 things you must do after every food compliance audit appeared first on HACCP Mentor.

Food Safety 52

Food Safety 52

MSU Agrifood Safety Produce Bites

MARCH 2, 2023

Considering how you store and organize tools is essential for food safety on the farm. In this episode, Produce Safety Technicians Micah Hutchison and Morgan Anderson discuss best practices for tool storage in order to reduce cross contamination risks. Funding for this podcast was made possible in part by the Food and Drug Administration through grant PAR-16-137.

Food Safety 40

Food Safety 40

Fast Casual

FEBRUARY 27, 2023

A digital merchandising provider was looking for a partner that could provide break/fix services to their drive through menus at an international restaurant chain whenever the need arrived. This Case Study details how Kinettix provided a solution that fully met the customer's need of rapid-deployment field technicians anywhere in the world.

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Modern Restaurant Management

MARCH 3, 2023

In a State of the Restaurant industry report, the Natiional Restaurant Association sees a return to normal with predicted sales growth in 2023. Other top research lists how impactful the Super Bowl was for restaurants, the state of gift cards and top pizza cities. A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and

Food and Beverage 203

Food and Beverage Food and Beverage Staffing Purchasing 203

LTI, Inc.

MARCH 3, 2023

As operators expand their serving operations, they may find themselves in the following situation: An increased number of customers has forced you to make a decision: offer more of the same food or widen the selection of menu items. Regardless of the chosen path to success, often times the current number of cold well drop-ins won’t be sufficient and more will be required.

K-12 52

K-12 Food Service Food Service 52