Restaurant Engine

FEBRUARY 10, 2021

Your chef is responsible for your incredible menu, and your current and potential customers want to learn more about your chef. Because people who enjoy your food are more likely to return, and they’re more likely to tell people about your restaurant, you want to do everything you can to engender their loyalty.

Marketing 114

Marketing Blog 114

EATER

FEBRUARY 13, 2021

It never occurred to us that we would have to speed up that process quicker, because on any given night, we would do about 200 to 300 boxes,” Garcia says. When the Kissaki team first determined to do takeout, they ordered 10,000 to-go containers, which were used up immediately.

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EATER

FEBRUARY 23, 2021

“It’s great that everyone is paying attention to us now, but we have to build things for ourselves, so that once the attention has moved on to something else, and it will, we still have structures in place that can continue to help us grow,” says Williams. Black women have shaped so much of cuisine in the U.S.,

Accounting 95

Accounting Presentation Training Magazine 95

EATER

FEBRUARY 19, 2021

Shoppers have complained on Facebook and Reddit groups about the policy. Let’s be real, with this, they’re restricting us so we don’t have any power to determine when we work,” she said. It’s a situation in which shoppers have a lot less agency and flexibility than they used to.”. batches for 24 hours!”

Scheduling 139

Scheduling Accounting Communication Information 139

7 Shifts

FEBRUARY 12, 2021

There are generally two ways to go about opening a new restaurant: buying an existing one, or starting from scratch. According to Investopedia , a restaurant will generally look to sell for about 25 to 40% of its annual operating income. The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic.

Information 177

Information Pricing Marketing Accounting 177

EATER

FEBRUARY 8, 2021

Yesterday, while buying bread at my favorite local restaurant-turned-grocer, I asked the owner if she had any fun weekend plans, kind of a dark joke at this point since few of us really do anything. that is so dangerous and hated the city is using eminent domain to buy out the Wendy’s the alights it so they can tear the whole thing down. —

Information 92

Information Book 92

EATER

FEBRUARY 8, 2021

The robot is used by companies like universities, hospitals, and grocery stores, according to a blog post from DoorDash general manager Penn Daniel. DoorDash currently has the greatest share of the US food delivery market, around 48 percent, ahead of rivals like UberEats and Grubhub.

Blog 117

Blog Marketing 117

Modern Restaurant Management

FEBRUARY 3, 2021

This is about your pain, the employee’s pain, or both. You might think you didn’t do enough to support this employee, or you could be worried about doing damage to that person’s future career or emotional state. There is a lingering myth we carry around about thinking some employees are indispensable.

Communication 112

Communication Document 112

EATER

FEBRUARY 3, 2021

It’s a way for pizzerias to get listed higher in the results algorithm, all while making the consumer feel good about supporting an independent business, though they may not even know the business they’re buying from. So which pizzerias get to be a part of @Pizza? How convenient.

Accounting 108

Accounting 108

7 Shifts

FEBRUARY 3, 2021

We connect with your referral The 7shifts team will reach out to your referral lead and let them know that you recommended us. If it's a good fit, we'll give them a 7shifts demo and start learning more about their business. You can then continue submitting as many referrals as you’d like.

Demo 78

Demo Scheduling Accounting 78

7 Shifts

FEBRUARY 5, 2021

If the past few years have taught us anything, it’s that restaurant technology is no longer a nice-to-have. Think about it: no more stacks and folders full of invoices, no clipboards and checkmarks, no guessing when it comes to food costs. If your lowboy refrigerator goes out while you’re out, you can know about it.

Scheduling 148

Scheduling POS Systems Front of House Information 148

EATER

FEBRUARY 10, 2021

A recipe for brown sugar-cured hot smoked trout from new cookbook “How Wild Things Are” by Analiese Gregory It’s not a stretch to say that many of us would like to be somewhere else right now. When I was in America last, so many people were asking me questions about Tasmania and were really intrigued by us,” Gregory says. “So

Book 103

Book Events 103

EATER

FEBRUARY 18, 2021

The worst thing about it is the uncertainty,” says Michael Roper, who owns Hopleaf Bar in Chicago and is at high risk for severe COVID-19. “I No Us Without You is a Los Angeles nonprofit that provides food security for some 1,500 families of undocumented back-of-house workers who have lost work due to the pandemic.

Front of House 106

Front of House Server Catering Scheduling 106

EATER

FEBRUARY 5, 2021

These are the dishes that Eater editors from across the country actually made recently, and we’re passing along any first-hand tips, hacks, or dietary substitutions that, hey, worked for us. My only suggestion is to toast the pita closer to when you’re about to eat so the dish retains more heat as you dig in. February 5, 2021.

Blog 126

Blog Definition Presentation Magazine 126

7 Shifts

FEBRUARY 4, 2021

“We're the kind of place where people would just walk by and go, ‘Oh, what are you waiting in line for,’ and it would be a conversation starter, and people would just jump in the line, so like, ‘We want to see what this is all about.’ We were using a Facebook group before. It's fine, but it's nice to have it all in the same place.

Scheduling 148

Scheduling Communication Book Information 148

EATER

FEBRUARY 9, 2021

For another man another year, I cooked an entire meal revolving around sweet potatoes, a nod to our first date, when we’d sat in a dimly lit wine bar laughing about how much we both loved them. In this pandemic, a never-ending cycle of bad and worse news, tiny things have started to splinter and break inside of us, too.

Pricing 97

Pricing Marketing 97

7 Shifts

FEBRUARY 12, 2021

There are generally two ways to go about opening a new restaurant: buying an existing one, or starting from scratch. According to Investopedia , a restaurant will generally look to sell for about 25 to 40% of its annual operating income. The dream of opening a restaurant is held by many, and it hasn’t been sullied by the pandemic.

Information 78

Information Pricing Marketing Accounting 78

EATER

FEBRUARY 1, 2021

Feeding ourselves is a thing we all have to do at least a few times a day, and especially in a year when so many of us have cooked ourselves into a rut, a little motivational challenge might just be your way out.

Presentation 110

Presentation Information Book 110

Restaurant Engine

FEBRUARY 24, 2021

Your current staff will feel good about this because it gives them a sense of ownership in who you ultimately decide to hire. #8: Tell me about your customer service experience/training. What do you love about being a waiter/waitress? What do you dislike about being a waiter/waitress? 8: Prepare for the Interview.

Server 64

Server Customer Service Training POS Systems 64

EATER

FEBRUARY 24, 2021

When we do that, we post on our Facebook page to give us a chance to basically pack seeds and catch up with orders,” said Kathy McFarland, who handles public relations for Baker Creek. The company’s orders were up about 300 percent last spring. Last year, at our worst, we were at about three to four weeks,” Mueller said.

Procurement 109

Procurement Document Book Catering 109

LimeTray

FEBRUARY 27, 2021

Covid has brought out the unprecedented times in front of us. If we talk about the digital transformation that restaurants went through, it can segment into three parts, the Online Ordering System, POS system, and CRM system. But as technology has made everything easier for us, POS systems come to the rescue in this situation also.

POS Systems 52

POS Systems Kitchen Operations Blog Reservations 52

EATER

FEBRUARY 5, 2021

I used to try to eat pretty plant-based, but I’ve completely given up on that with COVID. I’m worried about getting enough vitamins with all the different vegetables and fruits tasting bad, but I eat spinach with basically every meal I can because it still tastes delicious to me. I ate about two-thirds of this bowl.

Property Management 113

Property Management Presentation 113

EATER

FEBRUARY 23, 2021

Monica Burton: Can you tell me a bit about how Honeysuckle came to be? Omar Tate: Honeysuckle is about three years old, but if you really want to quantify it, it is probably about 34 years old, which is how old I am. I use history as a tool, as colors, as material to tell stories that are both present and past.

Events 106

Events Definition Blog Catering 106

Modern Restaurant Management

FEBRUARY 17, 2021

. “Consumers, both new and former users, have now experienced the convenience of digital ordering, especially for carry-out and delivery, and will continue using these services long after the pandemic is over.” ” What Feeds Us. Bluedot released the third installment of its State of What Feeds Us report.

Download 189

Download Marketing Accounting Presentation 189

Modern Restaurant Management

FEBRUARY 12, 2021

But have you thought about your website design? Your restaurant website needs to help your guests find you online, inform them about your menu and, possibly, help them reserve a table or order a delivery directly from you. Use an “About Us” page to describe your concept, idea and vision.

Reservations 208

Reservations Information Sanitation Pricing 208

EATER

FEBRUARY 8, 2021

Not all children of immigrants grew up embarrassed about their food, but pop culture convinced them they should be “Booger-gi” is what the kids call Justin’s bulgogi in The Invisible Boy by Trudy Ludwig, a picture book published in 2013. People were curious about what I ate or didn’t notice at all.”. If it was Asian, it wasn’t cool.”

Book 145

Book Catering Accounting Magazine 145

EATER

FEBRUARY 23, 2021

Monica Burton: How did you come to learn about Malinda Russell? I learned about Malinda Russell at [cookbook author] Nathalie Dupree’s house. She lets us know who trained her, she leaves a record of her training and basically establishes her pedigree. Osayi Endolyn: Well, my answer is easy because I learned from Toni.

Book 109

Book Training Document Presentation 109

EATER

FEBRUARY 25, 2021

White men aren’t the only ones who have worthwhile opinions on restaurants; upscale iterations of French or Italian cuisine aren’t the only foods worth talking about; and anonymity, the sacred shield of the restaurant critic, doesn’t necessarily work the way it used to. (As Just looking at it from every possible angle.”.

Budgeting 98

Budgeting Blog Presentation Information 98

EATER

FEBRUARY 1, 2021

Everything about Rintaro, a six-year-old izakaya in the Mission District of San Francisco, is thoughtful. In the beginning of COVID, there were not that many restaurants like us doing takeout, so we were super busy. In December, this cost Rintaro about $3,000. Guests started to get frustrated that they couldn’t get through.

Server 117

Server Accounting Presentation Marketing 117

EATER

FEBRUARY 9, 2021

Because at this point, no one should worry about how they look while socializing This post originally appeared in the February 8, 2021 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Has this ever happened to you?

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97

EATER

FEBRUARY 10, 2021

One of our enduring strengths is that no matter what happens, people know they can get a meal from us,” says Conroy, a slight man in his late 50s who speaks philosophically from behind a white mask. The pandemic has changed how Preble Street thinks about its model of concentrated daily services.

Sanitation 116

Sanitation Travel and Tourism Scheduling Accounting 116

EATER

FEBRUARY 2, 2021

How I learned to stop worrying and love ice cream for dinner A common joke is that the chore of pandemic cooking has reduced us to eating piles of slop. Andriy Blokhin /Shutterstock. But for a weird, specific, tertiary reason, I actually was. In May, I burned my esophagus.

Definition 111

Definition 111

EATER

FEBRUARY 5, 2021

But those of us who love and eat it everyday will tell you that nay, its beige depths are but a reservoir for deep-seated emotion. Overnight oats are safe with those of us who love them. It’s the plastic containers we should worry about, because those are coming for us all.

Marketing 80

Marketing 80

Xotels

FEBRUARY 3, 2021

QR codes (short for Q uick R esponse Code) contain data used to point towards your hotel website or any other form of information you want to provide to your hotel guests. So, let us take a look at how hotels can fully unlock the potential of QR codes. We can think of quite a few ways QR codes can be used. code-generator.com).

Guest Services 49

Guest Services Marketing Information Concierge 49

The Restaurant Times

FEBRUARY 22, 2021

To know more about how to automate your restaurant operations, contact us! . The recent events in the restaurant industry have yet again emphasized the importance of leveraging data and analytics to drive better and meaningful results for restaurateurs. Implement them well!

Information 52

Information Marketing Events Customer Service 52

The Restaurant Times

FEBRUARY 22, 2021

To know more about how to automate your restaurant operations, contact us ! . The recent events in the restaurant industry have yet again emphasized the importance of leveraging data and analytics to drive better and meaningful results for restaurateurs. Implement them well!

Information 52

Information Marketing Events Customer Service 52

Modern Restaurant Management

FEBRUARY 1, 2021

According to the latest COVID-19 On Premise Impact Report from Nielsen CGA: Across the US, 72 percent of states have bars open indoors to some capacity (either completely, or with capacity measures in place) and 84 percent of states have restaurants open indoors to some capacity. The Latest in On-Premise. ” Traffic Drop.

Travel and Tourism 133

Travel and Tourism Pricing Marketing Customer Service 133