Modern Restaurant Management
AUGUST 5, 2022
Quick service restaurants (QSR) are gaining immense popularity owing to their fast service and mouth-watering menus. As QSRs offer a variety of fast-food ranging from burgers to sandwiches, consumers are preferring the same. From the last few years, growing conscious regarding eating plant-based food is reshaping the QSR industry. This has led to QSRs introducing and launching a range of plant-based or vegan foods.
EATER
AUGUST 5, 2022
Taco Bell. No longer just riffing on lowbrow flavors, Christina Tosi’s Milk Bar’s collab with Taco Bell puts it fully in the mainstream When Christina Tosi began making desserts at Momofuku in the mid-2000s, they were all about playful, inventive takes on mainstream sweets. In 2008, when she opened the first Milk Bar, things like cereal milk-flavored soft serve, truffles that tasted like “birthday cake,” and cookies stuffed with cornflakes and and potato chips were delightfully weird riffs on be
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The Restaurant Times
AUGUST 5, 2022
Restaurant accounting is an integral part of operating modern-day restaurants and ensuring consistent growth in the business. It is a process that involves the detailed collection, analysis, and interpretation of various financial metrics of your restaurant. . Typical accounting methods have not been able to cope with the fast-changing demands of the restaurant business.
EATER
AUGUST 5, 2022
Celeste Noche/Eater. Just like Jeni’s Brambleberry Crisp, this cake boasts the perfect ratio of jammy fruit to crunchy oat streusel Having grown up in Columbus, Ohio, Graeter’s and Jeni’s were always my go-to spots for grabbing a cold, creamy treat on summer nights. While my friends tended to gravitate toward Jeni’s ’gram-ready vibes and unexpected flavors (goat cheese with red cherries, anyone?
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Dive into the transformative potential of business automation within the hospitality sector. This comprehensive overview showcases how innovative technologies can streamline operations, reduce costs, and elevate guest satisfaction. Discover the advantages of integrating systems like automated check-ins, CRM, and energy management to not only save on expenses but also to provide a seamless and personalized guest experience.
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The Restaurant Times
AUGUST 5, 2022
Employee retention is the capacity of an organization to retain its staff. Retaining employees is a complex process, and it requires ongoing efforts. However, you can retain talented restaurant staff with the correct practices and strategies. . Competent personnel is the secret to building a solid reputation for your restaurant. According to studies, customers who form personal ties with the staff are more willing to revisit the restaurant for an enhanced experience.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
The Restaurant Times
AUGUST 5, 2022
Imagine that you come across a patron who is in the middle of a bad first date or someone at a bar talking to a stranger with whom they are becoming increasingly suspicious. What do you think will be their strategy to escape the awful situation? The person may choose to use an accidental wine spill, a fake emergency text, or a sick kid at home excuse to exit the date.
PhocusWire
AUGUST 5, 2022
WeRoad CEO D'Amico discusses what he brings to the startup, remaining pressures of the pandemic and plans for the future.
The Restaurant Times
AUGUST 5, 2022
If you are planning to start your food truck, you must know that it involves a lot of work because you will be competing with more than 35,000 food trucks that are currently operating in the US. The number of food trucks has grown almost four times in the last decade resulting in very high competition. So, it is pretty clear that food trucks have created a niche for themselves in the evolving restaurant space in the US.
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
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Nation's Restaurant News
AUGUST 5, 2022
Plus, hear from Kentucky-based Green District on what it’s like to have a healthful brand in the Midwest
PhocusWire
AUGUST 5, 2022
The merger is an expansion of a long-standing partnership among Bookiply, Lohospo and my.IRS.
The Restaurant Times
AUGUST 5, 2022
Cloud kitchens were popular even before the pandemic, but they have grown more profitable and can function in a quarter of the usual restaurant size. Also called ghost kitchens enable restaurants to deliver directly to customers’ homes while operating at a fraction of the space required by typical restaurants. This helps them utilize resources more effectively by streamlining kitchen workflows in ways a restaurant can’t.
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