Modern Restaurant Management
JUNE 3, 2022
Put your marketing skills to work to recruit new talent and fill open job positions at your quick-service restaurant. The outbreak of the pandemic sent unemployment rates through the roof. While government assistance programs and widening the talent pool are one way to conquer the issue, restaurant operators can implement new strategies to help ease the labor shortage by using marketing tactics.
7 Shifts
JUNE 3, 2022
We don't have to tell you that the restaurant industry has a turnover problem. As of 2019, hospitality had a national average turnover rate of 75% , and that's only grown since the pandemic. Restaurants are a transitional industry for many—but many of the reasons that workers quit are entirely preventable. 8 Reasons Why Restaurant Workers Quit — And How To Prevent It. 1.
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EATER
JUNE 3, 2022
Celeste Noche/Eater. No-bake cheesecake with all the creaminess of regular cheesecake, no oven required Confession: I’m a late convert to cheesecake. Call it personal growth or the evolution of my palate, but what I once thought of as a cloyingly rich chunk of sweetened cream cheese disguised as a slice of cake has become one of the first items I look for on any dessert menu.
The Restaurant Times
JUNE 3, 2022
We are living in times where flaunting one’s whereabouts on the gram is everything. More often than not, we are looking for places with that “instagrammable” aesthetic. As per the Cambridge dictionary, it means: attractive or interesting enough to be suitable for photographing and posting on the social media service Instagram. In this episode of F&B Talks, we are in conversation with Dubai-based Tania Lodi, the owner of one of the world’s most instagrammable cafes.
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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
JUNE 3, 2022
This year’s Sweets and Snacks Expo revealed some upcoming snack trends, like s’mores popcorn, Jell-O gummies, and more Flamin’ Hot stuff The annual Sweets and Snacks Expo rolled into Chicago last week, filling the usually sober McCormick Place convention center with giant posters, plush mascots, branded race cars, and smiling salespeople distributing bite-sized samples in pleated paper cups.
Hospitality Management Today brings together the best content for hospitality management professionals from the widest variety of industry thought leaders.
EATER
JUNE 3, 2022
Jessica Pettway/Princeton Architectural Press. Improve your picnic platter game with this recipe from the beloved New York restaurant Lil’ Deb’s Oasis Given our love of dips at Eater, we were thrilled to find this recipe for crudites with romesco sauce in Please Wait to Be Tasted, the new cookbook from the team behind the beloved Hudson, New York, restaurant Lil’ Deb’s Oasis.
PhocusWire
JUNE 3, 2022
Travel marketers should pay close attention, understand the technology and start experimenting for themselves.
PhocusWire
JUNE 3, 2022
A panel at Phocuswright Europe will discuss the opportunities and challenges for intermediaries in 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
JUNE 3, 2022
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Guest Experience: Lodging Magazine
JUNE 3, 2022
According to Chris Breen, head of partnerships at Public Goods, which creates sustainable products for consumers and—increasingly—hospitality businesses, the key to procuring amenities that are best for the planet is simplicity. Breen shares with LODGING how hoteliers can change what is often a wasteful approach to guest amenities, including by ditching single-use plastic bottles of soap, shampoo, conditioner, and lotion and switching to tamperproof bulk dispensers.
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