products 
EATER
APRIL 1, 2021
Today, many grocery stores offer a variety of ersatz dairy products unimaginable even five years ago: While the old-school melted-crayon stuff hasn’t gone anywhere, you can also find soft and hard non-dairy cheeses, yogurt, and even butter.
Modern Restaurant Management
MARCH 30, 2021
We want to understand how people enjoy our products and their preferences.” Tenczar also realizes that customer behavior changed, but the company is following that trend. “We’re an information company. “Data analytics play a huge role in decision-making.
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Modern Restaurant Management
MARCH 30, 2021
Myth 4: All Mixers Can Produce the Same End Product. Planetary mixers and spiral mixers actually have different purposes and generate different end products. Consider having a service provider visit once or twice a year to inspect the mixer. They are a versatile option for restaurants who have a lot of mixing needs.
EATER
MARCH 30, 2021
The upshot of this was that pizza, when it was eaten, was the product of a multi-hour endeavor, always undertaken on a Saturday, that involved the painstaking kneading, rising, shaping, and re-rising of dough. But for me, it was life-changing, a word I typically reserve only for certain dog care products and condiment brands.
Speaker: Andrew Regan, Managing Partner at BlueSeed Retail Ltd.
With that in mind, how can we empower our store associates to leverage new technology to optimize the customer experience and boost productivity? Did you know that 70% of new retail technology fails to deliver expected benefits and can often decrease customer value, service, and experience?
7 Shifts
MARCH 31, 2021
Determine how you’ll price your products. If you claim that the product you’re selling will become a big hit in the industry within the next six months, tell them why and back it up with hard evidence. You can include the barriers that you might face here, as well. After that, try comparing it to your competitors.
EATER
APRIL 1, 2021
The final product was a jumbled mess. The final product was a jumbled mess: The bottom three layers were burnt and stuck to the baking tray. Legend has it that when Sister Bebiana offered the seven-layer bebinca to a priest, he asked her to increase the number. Today, you’ll find bebincas stacked up to 16 layers high.
Speaker: Lissa Bowen - Chief People + Culture Officer, Full Course Executive Director, Full Course Foundation
Employee burnout is a pervasive issue in the fast-paced and demanding restaurant industry, resulting in decreased productivity, high turnover rates, and compromised mental well-being.
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