Wed.Jun 29, 2022

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F&B Brand App Growth (Infographic)

Modern Restaurant Management

Today’s restaurant brands have to bridge the physical and digital divide, providing quality food and customer service while also meeting the needs of a digital-first world. When it comes to evaluating their mobile apps, a recent study by Digital Turbine and Apptopia put a spotlight on apps across a variety of categories, including Food and Drink, to show how these apps performed relative to their brand strength.

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Franchise Compliance Guide: Laws + Agreements

7 Shifts

Some of the biggest restaurant businesses on the planet are franchises. They employ thousands of people and have served billions, and with so many people affected, it's understandable why there are franchise-specific laws and regulations in place. Franchise compliance is one of the biggest considerations when entering into and running a franchise business, as failing to follow federal and applicable city/state laws could result in serious consequences.

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How to Survive the Sriracha Shortage

EATER

Huy Fong isn’t the only sriracha brand out there. | Justin Sullivan/Getty Images. There are plenty of alternatives to Huy Fong As countless news outlets have breathlessly reported over the past week, a sriracha shortage is looming. Huy Fong Foods, the California-based producer of the country’s most popular brand of sriracha — the one with the rooster on the bottle — says that it will have to scale back production of this much-beloved hot sauce due to an “abysmal” spring crop of red jalapenos imp

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Case Study: Meeting your Guests Online and Growing Your Restaurant Brand

Eat Restaurant Management

Our latest case study takes a look at the Baron , Beirut located in Lebanon - best known for being Mediterranean influenced, European executed and entirely Beirut. The restaurant, above all else, aims to be creative and provide a welcoming place for guests to eat.

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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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A Four-Ingredient Fried Chicken Recipe With a Story to Tell

EATER

Clay Williams. Gullah Geechee cookbook author Emily Meggett’s version of the Southern staple is an essential When it’s time to make fried chicken, 89-year-old cook and cookbook author Emily Meggett always starts by grabbing a brown paper bag. A woman who appreciates simplicity, she relies on only four key ingredients: raw chicken, seasoning salt, vegetable oil, and White Lily self-rising flour.

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Which Chain Makes the Best Fried Chicken?

EATER

Welcome to Eater’s fast-food fried chicken bracket It is not March, but the bracket formula transcends seasons and disciplines. We found the formula extremely helpful for declaring the best bowl food in 2020’s Bowl Bowl. And here, now and over the next few days (do check back), we’re applying it to the wide world of fast-food chain fried chicken. Just as fried chicken crosses cuisines and countries, it is present in myriad forms as fast food.

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Attribute-based shopping boosts value for hotel guests

PhocusWire

Attribute-based shopping is likely to increase traveler value, certainty and satisfaction among hotel guests, a new survey shows.

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The Best Chicken Nugget Shapes, According to Kids

EATER

What’s in a shape? A lot, it turns out, when you’re five and hungry The chicken nugget is a paradox: Its name implies a vague lump-like shape, but it almost always takes on a much more specific form, be it a dinosaur or a letter or a cartoon character. And while any adult nugget fan knows in their heart which shape is superior (it’s the dinosaur), kids live by a different set of rules.

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Travel pundits talk plumbing, pandemic and emerging tech

PhocusWire

The travel industry remains complex, and some are concerned the opportunity to build back better may be lost.

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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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Indian Fried Chicken Is Its Own Beautiful Thing

EATER

Kashmiri fried chicken at Mister Mao. | Josh Brasted. Restaurants like New York’s Rowdy Rooster are showing how Indian fried chicken is not just a riff on the Southern American staple Chintan Pandya and Roni Mazumdar, the pair behind restaurant group powerhouse Unapologetic Foods, want you to know that their new fried chicken restaurant, Rowdy Rooster , is not the “McDonald’s version” of Indian food.

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Diving Deeper with Guest Data Through Direct Ordering

Modern Restaurant Management

With close to two-thirds (63 percent) of Americans now ordering takeout at least once a month , and most of this group ordering online, restaurants are looking for unique ways to win guests through digital channels. The secret to success on these platforms, however, lies less in the unique new dishes restaurants promote but rather in the customer data they are able to collect.

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The United States of Fried Chicken

EATER

Your double-dredged, battered, spiced, crispy-fried guide to America’s favorite food What does it take for a dish or a food to be considered “American.” Is there something inherent in the seasonings, the ingredients, or the presentation that makes it ours? Or is it just something most everyone’s tried, or at least would recognize on a glowing fast-food menu?

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All Hail the Halal Fried Chicken Shop

EATER

The plexiglass-shielded counter at Crown Fried Chicken in Newburgh. | Mike Diago. For decades, the corner halal fried chicken shop has been a staple of New York neighborhoods, and an important economic foothold for their Afghan owners It’s around 5 p.m. on a Thursday inside Crown Fried Chicken on Broadway in Newburgh, New York, and a young woman talks into her cellphone: “Be there soon!

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Win More in 2024: Your Guide to Restaurant Marketing Success

Your Guide to Restaurant Marketing Success Start maximizing ROI and doing more with less with Olo’s ultimate guide to restaurant marketing. In this guide: Strategies to level up in 4 key areas: data, audiences, content distribution, and loyalty Interactive checklists to help you track your progress throughout the year Tips for leveraging guest data across your entire business What you’ll learn: Level 1 | Beginner: Learn how to collect guest data, build a healthy subscriber list, launch personali

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Americans Can’t Kick the Fried Chicken Bucket

EATER

Re-introducing one of life’s greatest joys: the fried chicken bucket Last year, a few days before December 25, I decided I would grab buckets of KFC fried chicken for our Jewish family’s non-Christmas dinner. The idea isn’t unique: KFC “party barrels” on Christmas and the days leading up to it are a tradition in Japan , where the chain’s fried chicken has become the folkloric way to celebrate in a country not tied to Christian traditions.

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The Happiest Food on Earth?

EATER

Theme parks have long used fried chicken to evoke a sense of old-timey, wholesome Americana. But who, exactly, is this nostalgia really for? As you stroll across the colorful plaza just off of Disneyland Park’s Main Street U.S.A., the oil-drenched scent of crispy fried chicken hits the nose instantly. Wafting out of the pink three-tiered Victorian mansion known as the Plaza Inn, the fried chicken dinner at Disneyland is one of the 66-year-old park’s most sought-after offerings.

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The Ultimate Home Bar Accessories Guide

EATER

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Feeding the Flock

EATER

A vendor at LA’s Buffet Guatemalteco, the Guatemalan night market where fried chicken is among the favorite dishes. | Wonho Frank Lee/Eater. Fried chicken is community. We asked five photographers to document the many ways the dish brings people together. Pizza is sold by the slice. Hamburgers are wrapped up one at a time. Tacos arrive in pairs or trios, twirled in foil or arranged like overlapping petals on paper plates.

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Unlock Restaurant Success: Mastering 7 Vital Employment Laws

As a restaurant leader, your plate is full with responsibilities, from staff management to serving up delicious dishes. But amidst the hustle, there's a crucial area you can't afford to overlook – employment laws. In this comprehensive eBook, we'll unveil the seven essential employment laws every restaurant leader must master. We'll break down the intricacies of each law, showing you how it directly impacts your business.

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For Generations of Black Women, Fried Chicken Meant Financial Freedom

EATER

For Black women in America — especially in Virginia — fried chicken has always been a lifeline Of all the foods the South has given to the American culinary landscape, fried chicken is one of the most impactful. And for good reason. In the more than 300 years since the dish was first recorded in the American South, it has garnered international praise for the characteristic combination of textures, techniques, and flavors that go into it: Crispy, crunchy skin hides juicy and tender meat inside,

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The Chicken Cutlet Is Forever

EATER

The ’90s-era pounded, breaded chicken cutlet is showing up on more restaurant menus again, feeding a desire for something savory, tasty, not fussy, and to the point This is not scientifically proven, but nothing tastes as good as a chicken cutlet. A pounded-thin, tender piece of chicken breast that’s been breaded in some savory coating and pan-fried is among the greatest gifts meat-eaters can give themselves.

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