Noting the fundamental humanitarian nature of the foodservice industry, Roy Choi challenged attendees to rethink the way they do business, to bring more quality food to poor communities and to pay their employees better. He teamed up with San Francisco fine-dining Daniel Patterson on a new project, Loco L, a quick service restaurant serving quality food in the inner city Los Angeles community of Watts at a price point of $2-$4. You can find a way to bring better food to your supply chain, sell food at reasonable prices and pay your staff a decent wage.
Published November 14, 2016
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Published November 14, 2016
In researching his latest book, Smarter, Faster, Better, New York Times reporter Charles Duhigg studied strategies for boosting productivity and its relationship to corporate culture. Finally, when it comes to cracking the motivation code, Duhigg said psychological safety culture in which team members feel safe to take risks and be vulnerable in front of each other is the key, and that in turn depends on a sense of control. That move, said Duhigg, resulted in 13 percent higher employee satisfaction and 21 percent higher customer satisfaction.
Innovation, focus, motivation define top-performing companies
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Published November 14, 2016
Recently one new book in particular recall the aspect of just how Ella Brennan helped to shape up the New Orleans culinary scene. In more particular detail to this aspect in general Ella said that she has long awaited to do a book about her mom because everyone always asks her in particular about the aspect of her in general overall.
Key Takeaways:
- For nearly 20 years, Ti Adelaide Martin has been a co-owner of New Orleans icon Commander’s Palace, a restaurant that her mother, Ella Brennan, took over in 1974.
- I have long wanted to do a book about mom, mostly because everyone asks me, all the time, to do it, and she was completely uninterested in that and would just scrunch up her nose and look at me like “Don’t even think about it.”
- Well, the documentary will premiere only because she fell in love with this Oscar-nominated documentary maker named Leslie Iwerks.
“For nearly 20 years, Ti Adelaide Martin has been a co-owner of New Orleans icon Commander’s Palace, a restaurant that her mother, Ella Brennan, took over in 1974. She also operates sister restaurants Café Adelaide & the Swizzle Stick Bar and SoBou, also in New Orleans, as well as Brennan’s in Houston.”
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How delivery is disrupting the restaurant industry
Going out to eat was an experience that people adored. Not so much anymore because it seems foodies enjoy their favorite fares in the comfort of their homes. Many restaurants offer delivery as a result, the kitchens are being bogged down with delivery orders. This has shifted the focus from getting food out to seated dine-in customers to assuring prompt deliveries. There have been several innovations to food delivery that makes ordering and delivery more effective but restaurant owners are faced with assigning priority of orders. Delivery doesn’t have to hurt the business, it can facilitate growth.
Key Takeaways:
“He said it’s hard for restaurants to focus on in-house customers when the kitchen does 250 delivery orders a night.”
http://restaurant-hospitality.com/trendinista/how-delivery-disrupting-restaurant-industry
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