Modern Restaurant Management

FEBRUARY 8, 2023

There have been a lot of discussions and opinions swirling around after Rene Redzepi announced the closure of Noma , arguably one of the top restaurants in the world. While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. Noma’s announcement generated a healthy debate on how we can improve the restaurant industry as a whole and how we should defend our food systems and culture.

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Chef Hospitality Hospitality 197

Sculpture Hospitality

FEBRUARY 10, 2023

TORONTO, February 7, 2023 (Newswire.com) - After a three-year hiatus due to Covid-19, Sculpture Hospitality, one of the leading global inventory management platforms, is returning in person for its 2023 convention on Feb. 10 and 11 at The Westin Long Beach in Long Beach, CA.

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Inventory Management Hospitality Hospitality Inventory 128

Wasserstrom

FEBRUARY 10, 2023

From farm to fork, foodborne illness can materialize at any point during a tomato’s journey into the belly of a customer. This article will help you minimize the risk of microbial hazards associated with fresh produce. Fortunately, by using the best practices we’ll be discussing here, you can keep foodborne illness at bay. How Sneaky […] The post Restaurant Tomatoes: Best Practices in the BOH first appeared on The Official Wasserstrom Blog.

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Restaurant Management Restaurant Manager 106

Fast Casual

FEBRUARY 10, 2023

Abby Taylor and Rob Giuliani, co-founders of Playa Bowls, describe how offering a business model that adapts to sustainable and simple business practices, attracts a younger demographic of Gen Z operators and future entrepreneurs.

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Modern Restaurant Management

FEBRUARY 6, 2023

Regular season game days at the bar are crowded and hectic enough, but Super Bowl weekend? That’s a whole different ballgame! According to National Retail Federation, nearly 18 million fans plan to watch the Super Bowl at their favorite bar. If you’ve got a good game plan, with some well-scripted plays… you’ll be celebrating a “penalty-free” weekend with increased profits!

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Inventory 189

Sculpture Hospitality

FEBRUARY 9, 2023

Since the start of the pandemic, we have seen huge shifts in diner behaviours and preferences. Outdoor dining, takeout, third-party delivery applications and contactless technology have all had a profound shift on how restaurants operate today.

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Inventory 125

Fast Casual

FEBRUARY 7, 2023

Blas Escarcega, director of Franchise Development of Pollo Campero, discusses how the 400-unit chain born in Guatemala, plans to thrive in the U.S.

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Modern Restaurant Management

FEBRUARY 9, 2023

The big game is often one of the busiest weekends of the year for restaurants and bars. Whether customers are meeting their friends for an evening out or they’re placing an order for take-out for their at-home festivities, food establishments can expect to see an uptick in business this weekend. This year, according to NRF , an estimated 17.8 million people plan to watch the game at a bar or restaurant and spending for the day is estimated to reach $16.5B, or roughly $85 per person.

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Staffing 164

Sculpture Hospitality

FEBRUARY 8, 2023

A restaurant inventory list is essential for managing your restaurant's stock and keeping track of what's being used and restocked. It will help you stay organized, ensure orders are placed in a timely manner, avoid food spoilage and limit waste.

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Inventory 113

HACCP Mentor

FEBRUARY 10, 2023

Completing verification checks of your food labels can save your business thousands of dollars along with avoiding a food product … How to verify your food labels READ MORE » The post How to verify your food labels appeared first on HACCP Mentor.

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Fast Casual

FEBRUARY 6, 2023

Big Chicken's Sam Stanovich, Dog Haus' CJ Ramirez and Ovation CEO Zack Oates will help attendees evaluate their customer experiences and provide dozens of strategies to improve them, during the Restaurant Franchising and Innovation Summit, March 20-22 in Coral Gables, Florida. Early bird pricing ends Feb. 10.

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Customer Experience 73

Future Food Institute

FEBRUARY 9, 2023

Bologna, Scuderia Future Food Living Lab – Friday, Feb. 3 at 11:30 a.m. opens the exhibition No Food Tomorrow “EuCarestia” curated by the {[(ethical)aesthetic]anesthetic} collective with Isapamois. On the occasion of Artefiera 2023, TRAMA and Future Food Institute present a contemplative and provocative installation, by the art collective {[(ethical)aesthetics]anesthetics} , to stimulate a critical dialogue on today’s essential issues such as global food security and the

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LTI, Inc.

FEBRUARY 8, 2023

For several decades LTI has participated in The North American Association of Food Equipment Manufacturers (NAFEM) Show , which brings together commercial foodservice equipment and supply manufacturers to showcase the latest offerings. LTI participated in the highly-anticipated NAFEM 2023 in Orlando, Florida on February 1-3, and it proved to be a success!

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Chef 52

Restaurant Technology Network

FEBRUARY 9, 2023

Winning the Customer helps identify best practices for holistically understanding restaurant guests and uncover ways to positively influence most-desired behavior.

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Fast Casual

FEBRUARY 8, 2023

Learn how Kung Fu Tea, with Revel Systems, placed technology—and quality ingredients—at the center of their operations and enabled the quick-service beverage franchise to scale, all while remaining authentic to their roots.

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Lithos POS

FEBRUARY 10, 2023

Marketing and promotions are the lifeblood of any business regardless of its size, type, or specialty. A well-planned and executed marketing can help grow your customer base, increase brand awareness , and ultimately thrive your restaurant business. Email marketing is one of the easiest and most cost-effective marketing strategies. Even though it’s easy to do email promotions it’s important to avoid overwhelming your audience with too many irrelevant messages, your customers may consider i

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Point of Sale 40

Modern Restaurant Management

FEBRUARY 7, 2023

The “Ding!” noises chirping from veritable command centers of tablets in restaurants throughout the country have become a ubiquitous symphony thanks to the staying power of third-party delivery apps offering unparalleled convenience and accessibility to consumers. Offering increased visibility for brands and expanding the pool of customers restaurants are able to reach, the dynamic services these apps provide are essential for owners and operators competing for relevance and market s

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Hospitality Hospitality 196

Restaurant Technology Network

FEBRUARY 9, 2023

n Phase 1, the RTCF defined functional areas, capabilities, and use cases for restaurant solutions.

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Lithos POS

FEBRUARY 6, 2023

A dynamic customer experience strategy plays a crucial role in driving growth in the restaurant business. A positive customer experience is critical to the restaurant business. It improves customer loyalty and enhances brand reputation and positive word-of-mouth referrals. The ultimate outcome of a strong customer experience is improved customer satisfaction, enhanced customer loyalty, reduced disputes, lowered serving costs, and improved lifetime value.

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Customer Experience Point of Sale Customer Service Customer Service 40

Restaurant Technology Network

FEBRUARY 7, 2023

Managing Director - US Operations, QikServe

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Modern Restaurant Management

FEBRUARY 10, 2023

Your restaurant website must be welcoming to potential diners. Discover 12 things your website must include to boost reservations and revenue. People rely on other people to get recommendations for where to eat. Although word-of-mouth still works to fill up those tables, recent diner trends indicate a move toward digital presence. Most diners now discover new dining places online.

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Catering Catering Purchasing Chef 196