Mon.Jun 06, 2022

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COVID Caused Five Permanent Changes in the Restaurant Industry

Modern Restaurant Management

So much was different before March 2020. Restaurant’s safety protocols were done “behind the scenes,” and guests most likely didn’t care about the sanitation of high-touch surfaces or whether they were sitting within six feet of other tables. For many brands, an annual audit was the norm, while employees may have focused on not "getting in trouble" or "getting a good score" rather than the creation of culture.

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Meet the TikToker Going Viral by Baking His Way Through Great Depression-Era Cookbooks

EATER

B. Dylan Hollis | TikTok. When B. Dylan Hollis started making lost-to-time recipes like broiled humdingers and pork cakes, he had no clue he was on the path to TikTok stardom Regardless of how well-curated your TikTok algorithm is, there don’t seem to be a lot of feel-good stories on the app these days. In the span of a few short years, it’s seemingly gone from a quirky video-sharing platform to a social menace, synonymous with harassment, misinformation, and abuse.

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The Next Frontier for Restaurants: The Hotel Lobby

Modern Restaurant Management

During the pandemic, restaurants were forced to shut down or limit their indoor dining areas to prevent the spread of COVID-19. Most restaurants took advantage of al fresco dining or turned to alternative pick-up and delivery service methods to regenerate revenue. Other restaurants turned to hotels to attract new customers and strengthen their existing customer base.

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A No-Churn Vanilla Ice Cream Recipe for the Ages

EATER

Dina Ávila/Eater. If you have sweetened condensed milk, heavy cream, a loaf pan, and a freezer, you can have homemade ice cream No-churn ice cream, in case you did not get the memo, is an ice cream lover’s back-pocket bestie. It is for those of us who adore homemade ice cream but aren’t always up for the egg cracking, custard-making, ice cream machine retrieving, forgetting that parts of said ice cream machine needed freezing, finding room in the freezer for said parts, waiting for them to freez

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Planning Your Restaurants Path to Profitability

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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Pictures and Food: The 5 Reasons Why You Need to Invest in Them

Restaurant Engine

Investing in professional photography for your restaurant makes good business sense. As the old saying goes, “A picture is worth 1000 words.” This statement resonates clearly for people in the restaurant business. What sells your menu items? Your photos sell them. Professional photography is vital as part of your overall marketing strategy. When it comes to pictures and food, we’re going to look at the five reasons why you need to invest in them today.

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Phocuswright Europe 2022: Sustainability in the spotlight

PhocusWire

Leaders from the Travalyst Coalition, Booking.com, Google and Byway Travel come together to discuss the travel industry's path to sustainability during Phocuswright Europe.

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Meet Eater’s New Editor-in-Chief

EATER

Scallion pancakes from a street food vendor in Taipei, Taiwan. | An Rong Xu. Plus, how we’re welcoming summer This post originally appeared on June 4, 2022, in Stephanie Wu’s newsletter, “From the Editor,” a round up of the most vital news and stories in the food world. Read the archives and subscribe now. Hi everyone, I’m Stephanie, Eater’s new editor-in-chief, and I’m excited to be taking over this newsletter from Amanda Kludt, who now serves as the website’s publisher.

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VIDEO: Peer-to-peer car sharing accelerates growth

PhocusWire

Turo's chief data officer discusses consumer interest in peer-to-peer car sharing, both as hosts and customers, and future opportunities for distribution and partnerships.

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How to Do Tip Pooling Among Your Restaurant Staff

Eagle Owl

Ever wondered how restaurant employees survive on the low wages and minimal benefits? Their jobs become bearable because of the tips they earn from customers in addition to their regular wages. Most restaurants have a system in place for employee tip pooling. In this blog, we’ll explore all about restaurant tips, tip pooling methods, and […]. The post How to Do Tip Pooling Among Your Restaurant Staff appeared first on EagleOwl - Restaurant Management and Analytics Software.

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Top 5 Ways to Optimize Your Loyalty Strategy

Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

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Guest experience platform Duve raises $10M

PhocusWire

Duve says it currently serves more than 1,000 properties in more than 64 countries and will use the funding to fuel its growth.

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Baijiu Gets Its Due on Cocktail Menus

EATER

Lumos, a New York City baijiu bar, closed in 2016. | Getty. A growing number of bartenders are raving about a popular Chinese liquor that many American consumers know little about When veteran bartender Ashley Mac landed a job heading up the bar program at D.C. restaurateur Peter Chang’s new Baltimore establishment NiHao , she had zero grasp of what the gig would entail.

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