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Original content c/o: James Beard Foundation by Jackie Summers Access to capital in hospitality is an uneven playing field Chef Jennifer Hill Booker in the Beard House kitchen (photo: David Chow) When we say the James Beard Foundation is about good food for good, it’s not limited to sustainable agriculture, the Farm Bill, or reducing food waste. Another important aspect of our mission is highlighting the myriad hands that are helping to shape American cuisine. Below, Jackie Summers explores the barriers to entry for many chefs and aspiring business owners of color, and how...
Published by: Restaurant Business Magazine (online) The recommendations closely follow the best practices for containing norovirus.  The National Restaurant Association has issued recommendations for helping restaurant operators protect customers and employees from coronavirus, the potentially lethal infection that has spread from China to the United States. Photograph: Shutterstock Among the best practices cited in the one-page list of recommendations are sending home any employees who sport flu-like symptoms and providing extra tissues and napkins for customers to use for...
Original content c/o: National Restaurant Association National Restaurant Association webinar explains how an Active Managerial Control (AMC) system can help you improve food safety and reduce inspection violations. Restaurants with good food safety management systems had half as many risk factors and out-of-compliance food safety practices as those without such systems in place. In a webinar hosted by the National Restaurant Association, Charles S. Otto III, independent consultant, EAS Consulting Group LLC, Alexandria, Va., looked at the concept of Active Managerial Control...
Original content c/o: National Restaurant Association Environmental concerns are top-of-mind for the more than 600 American Culinary Federation chefs surveyed for the What’s Hot 2020 culinary forecast. The desire to source eco-friendly packaging crowned the overall trends list and getting closer to zero waste ranked high as well in the National Restaurant Association’s What’s Hot 2020 annual culinary forecast. Zero waste is tough in any restaurant, but there are plenty of ways to make operations more eco-friendly. Environmentally savvy operators measure...
Original content c/o: National Restaurant Association Your incoming workforce wants to climb the ladder. Do you have a ladder? By many accounts, restaurant operators are having a tough time finding employees. Unemployment is at a record low, fewer teens are entering the workforce and their ranks are shrinking. The number of 16- to 24-year-olds in the labor force is expected to drop by 1.2 million over the next 10 years. Uncertainty surrounding immigration policy is affecting hiring, as well. There's real value to helping employees earn professional credentials, especially...
- Diners to enjoy order transparency and time savings - Restaurants to see increased order volume, revenue and staff efficiency Grubhub, the nation's leading online and mobile food-ordering and delivery marketplace, today launched its Ultimate technology, a revolutionary, first-of-its-kind proprietary hardware and software solution that integrates all restaurant ordering channels into one system. Replacing error-prone handwritten scribbles and shouts, Ultimate is a digital workflow solution, connecting the front- and back-of-the house directly with diners and creating a...
Original content c/o: National Restaurant Association When an employee at your restaurant is injured, everyone gets hurt, including the business owner. Building a culture of safety is key to reversing the trend. When an employee at your restaurant is injured, everyone gets hurt, including the business owner. For starters, medical bills and insurance premiums go up, and employee morale goes down. For those of you wondering what you can do to prevent this, building a culture of safety is key to reversing the trend. When an accident happens, it costs money to bounce back. It makes sense to...
Original content c/o: National Restaurant Association National Restaurant Association's new "What’s Hot" menu trends report finds parents really do want healthier choices for kids when dining out. Here’s how to market them. National Restaurant Association's What’s Hot 2020 Culinary Forecast, a survey of 600 chefs from the American Culinary Federation, found that restaurant diners want healthier options for their children. They want foods that align with their own culinary preferences, and restaurateurs are listening. “One of the...
Original content c/o: National Restaurant Association Check out these resolutions designed to boost your restaurants’ business in 2020! What better time than the first month of the new year to refresh yourself on all the great resources, educational training, services and products the National Restaurant Association and the Educational Foundation offer. Bookmark this site; most of these "resolutions" link you directly to many of the myriad resources we offer to help your business succeed. Develop an apprentice. Help your star employees advance with professional...
- Dining out has become a staple of Americans' monthly eating habits, with 83% of consumers eating a meal outside the home at least once per month - Americans now spend an average of $281 on dining out in a typical month - Discounts and deals influence Americans' out-of-home dining choices more than expected: 77% say a deal would make them more likely to choose to dine out RetailMeNot today announced the release of the 2020 Restaurant Marketing Insights guide, providing a comprehensive look at consumer behaviors when dining out and the strategies restaurant marketers can...
Original content c/o: National Restaurant Association From stress-busting foods to special burger blends and rejiggered classic cocktails, this year’s list highlights a combination of comfort mixed with a little bit of edginess. Wondering what customers are craving at restaurants this year? If you guessed these edgy updates along with plant-based proteins, healthy bowl meals and delivery-friendly menu options in eco-friendly packaging, you’re on trend for 2020. “These trends reflect Americans’ desire to combine the tried-and-true with the new and different,”...
S&D Coffee & Tea® and Nation's Restaurant News Tap Restaurant Operators to Determine Top Trends Leading beverage supplier and innovator S&D Coffee & Tea® recently teamed up with Nation's Restaurant News to predict the top beverage trends most likely to appear on restaurant menus in 2020. Drawn from a comprehensive survey* commissioned among restaurant operators nationwide, along with an in-depth audit of market insights and testimonials from influential industry insiders, the report is diverse in its findings. Trends range from the nitrogenation of...
Original content: Forbes By Cathy Huyghe Contributor If you’re a wine lover, and if you’re heads-up about current events and world news, then the New Year hasn’t been very celebratory so far. The bad news seems overwhelming and far-reaching, between devastating fires in Australia to bureaucrat types in Washington and Europe debating tariffs and deciding the fate of so many wine businesses we love. It seems overwhelming, partly because it feels so out of our control. I’d argue that, despite the large-scale ramifications of current events, there are things that...
Original content: The New York Times By David Yaffe-Bellany Published Jan. 9, 2020; Updated Jan. 10, 2020, 12:58am ET Responding to criticism that it was cutting into restaurant profits, the food-delivery giant said it was making a change to stop charging fees for calls that do not end with an order. Facing mounting pressure from regulators and restaurant owners, the food-delivery giant Grubhub said on Thursday that it would revise its widely criticized phone-ordering system to avoid charging restaurants for calls that do not result in orders. In recent...
Original content c/o: National Restaurant Association Top execs at leading fast-casual concepts say opening too many and too few new stores can jeopardize a brand’s long-term success. The restaurant industry is full of cautionary tales of buzzy new brands exploding on the scene only to become unwieldy as they grow too quickly. Opening too few new stores is no better. What’s the key to a healthy store-opening rate? In its Fast Casual Insider podcast series, the National Restaurant Association asked senior execs from successful brands to share their business strategies...
A new study from the market research team at Zion & Zion, a top-ranked, full-service, national marketing agency, examines the problems and frustrations that consumers experience with multi-restaurant delivery websites/apps like Grubhub and UberEATS. The findings of Zion & Zion's research have implications for both restaurants and delivery apps: ​Non-millennials experience significantly more frustration (61.2%) with these apps than millennials (46.9%). Consumers experience problems with multi-restaurant delivery websites/apps an average of 24.4% of the time, including...
Original content: Forbes By Jill Barth Members of the Wine Origins Alliance yesterday submitted a jointly signed letter for the US Trade Representative’s (USTR) public comment period on tariffs in response to aircraft subsidies and France’s Digital Services Tax. The United States on December 2, 2019 threatened to impose tariffs of up to 100 percent on $2.4 billion in French goods in retaliation for a digital services tax it says is discriminatory. (Photo by OLIVIER DOULIERY/AFP via Getty Images) This action was followed by a second letter sent to...
Original content c/o: Bruce Adelson, Attorney at Law Racial slurs, intolerant comments, discriminatory actions often flare up without warning. The businesses where they occur must act swiftly and without hesitation to stamp them out and end the behavior. Otherwise, news of intolerant incidents will go viral, spreading quickly through all corners of social media. Once the viral phenomenon hits, businesses risk much – in lost revenue, negative attention, damaged reputation, and possible lawsuits. To guard against such events, businesses must be proactive with zero tolerance...
Original content c/o: National Restaurant Association A decade from now, most Gen Zers will be in their 20s and 30s. Are you ready to serve them? Restaurant guests of the future will be interested in many things, including everything from a restaurant’s sustainability efforts to convenience and value. But it’s a sure bet that healthful menu options will be at the top of their list. Restaurant experts surveyed for the National Restaurant Association’s Restaurant Industry 2030 report identified “more healthy options on menus” as one of the Top 25...
Original content: DCist By Jacob Fenston What would it take to keep most of the waste produced in DC out of landfills and incinerators? It would require wide-ranging changes to how residents and businesses deal with what they toss out — from batteries to glass bottles — according to new legislation making its way through the DC Council. Sequoia Ireland works the compost drop off site in Columbia Heights. The city is trying to increase its rate of composting. Photo Credit: Jacob Fenston / WAMU What would it take to keep most of the waste produced in DC out of...
Original content c/o: National Restaurant Association Get your staff up to speed on safe alcohol service. Holiday celebrations can bring in a lot of business for restaurants and bars. According to market research firm Technomic, alcohol sales during the fourth quarter of the year can account for up to 30% of alcohol sales overall (retail and restaurant). As operations get busy, staff members need to stay focused on serving alcohol responsibly, says Jay Lerdal, program manager for the National Restaurant Association’s ServSafe Alcohol training program. During holiday...
Original content c/o: National Restaurant Association Over the next decade, expect to excel at turning intel into management magic. You’ve heard it, and you’ve probably said it: “How did we ever survive without a smartphone?” A little over a decade after the iPhone’s 2007 debut, the smartphone has embedded itself into every aspect of our lives. It likely won’t take 10 years for today’s technologies to become our new normal, even those that sound “sci-fi” today. Real-time-data feedback is one technology likely to become a common part...
TheFork Acquires Bookatable and Expands to the UK, Germany, Austria, Finland and Norway Markets PARIS, Dec. 3, 2019 /PRNewswire/ -- The Michelin Guide has joined forces with TripAdvisor and TheFork to offer diners a complementary way to find their ideal dining experience, as well as improved access to a wider choice of high-quality restaurants around the world. Michelin and TripAdvisor, with its subsidiary TheFork, have entered into a content and licensing partnership to combine the gastronomic selection expertise of the Michelin Guide with the power of TripAdvisor's...
Original content c/o: Nation's Restaurant News The Centers for Disease Control and Prevention warns restaurant operators not to serve lettuce from Salinas, CA The Centers for Disease Control and Prevention on Friday urged restaurants not to sell or serve any romaine lettuce from Salinas, Calif. following a multistate outbreak of E. coli 0157:H7. A total of 40 people have fallen ill in 16 states, and among them 28 have been hospitalized, including five that have developed kidney failure. No deaths had been reported. The CDC had not identified a specific grower, supplier or distributor...
Original content c/o: Nation's Restaurant News And why having a strong bar team is building sales at The Grape D’Vine, Hakkasan Restaurant Group, The Grey Plume The restaurant business is notorious for having a revolving door. The staff come, and they go, but sometimes, just sometimes, the good ones stay. Capturing them can be akin to netting a unicorn, for the truly good ones can be game changers for your business. Nowhere is this more important than for those who have a hand in the beverage sales of the operation. Keeping a keen eye out to identify strong talent is the first...

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