Modern Restaurant Management
MAY 18, 2022
For restaurants, the health care expenditure will increase, and it’s not just the cost of health care. With winter behind us and summer approaching, it is time to begin planning for the 2023 benefits plan year. ‘Tis the season for plan review, benchmarking and forecasting. The key to success in this process is viewing the trends and national data through the prism of a restaurant operator.
EATER
MAY 18, 2022
Nicole Miles. From perfectly melty shreds to briny feta, these vegan cheeses rise to the top In the last couple of years, perhaps no aisle in the grocery store has seen more innovation than the dairy-free cheese aisle. As more and more people eschew dairy for health or ethical reasons, a slew of new products have hit the market after decades of dairy-free cheese enthusiasts being forced to stick to only a few options (looking at you, Daiya) that just weren’t as satisfying as the real thing.
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Modern Restaurant Management
MAY 18, 2022
On-premise dining sales were up 46 percent from Q1 2022 compared to Q1 202, according to Toast's Q1 Restaurant Trends Report. For the same time period, takeout and delivery sales were down seven percent. The report uncovers key trends across the restaurant industry through aggregated sales data from restaurants on the Toast platform, which has approximately 62,000 locations in the U.S.
The Restaurant Manifesto
MAY 18, 2022
There are much more elegant ways to give your server a little something extra. The post The Handshake Tip Is Still Really, Really Gross appeared first on The Restaurant Manifesto.
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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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EATER
MAY 18, 2022
The Rice Factory’s CEO Satoshi Ito says they go through 15 to 16 tons of rice per month As the sole miller of Japanese-produced rice in the United States, The Rice Factory NY is relied upon by some of New York City’s best Japanese restaurants. The company’s rice farm is located in Ina City in Japan’s Nagano Prefecture, a mountainous area that Rice Factory CEO Satoshi Ito describes as the “middle of nowhere.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
MAY 18, 2022
Dina Ávila/Eater. Often used in Korean cooking, garlicky buchu gets blitzed with spinach, Parmesan, pine nuts, and olive oil to make a hearty, versatile pesto When I think about Asian Pacific American Heritage Month, there are a million things that come to mind, but all of them boil down to the immense pride I have in my identity and the visceral desire to protect and preserve it.
PhocusWire
MAY 18, 2022
At Phocuswright Europe, three of the industry’s leading investment professionals will discuss the current and future outlook for travel funding.
EATER
MAY 18, 2022
Adam Friedlander /Eater NY. Eater NY scoops up the New York Press Club Award in the Food Writing category Eater NY has won the New York Press Club’s 2022 award for Food Writing for its reporting on the rise of the flour tortilla in New York City restaurants. In “Flour Tortillas Finally Get Their Moment in New York City” , reporter Luke Fortney explored the unique presence of flour tortillas in the city — which, until recently, was rare.
PhocusWire
MAY 18, 2022
Estonia-based Estonishing Stay, which launched in 2019, adds to Bob W’s existing portfolio of rentals across Europe.
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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EATER
MAY 18, 2022
Stanley. Insulated cups have emerged as a surprising site of self expression You probably have an insulated cup, either given as a gift or purchased on your own, tucked inside the depths of your cabinet. Over the past decade or so, few home goods as humble as this have gotten as much shine. Thanks to wildly popular brands like Yeti, the multibillion dollar “hydration” market is dominated by vacuum-insulated cups that make bold promises about how long they can keep your water cold — and coffee ho
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