The keynote speaker at Austin’s 2017 Restaurant Innovation Summit, this October is Richard Blais. The summit is a gathering of industry leaders discussing new technologies in the restaurant world. Blais is the winner of Top Chef All-Stars, a Bravo program. He is involved in several unique restaurant concepts such as, “Juniper & Ivy” and “Crack Shack.” He is releasing a new cookbook this year, and is about to debut a new television show on the FYI network.
Published September 15, 2017
Comments closed
Published September 15, 2017
The ubiquitous paper guest check you receive at the end of a meal may be going the way of the dinosaur, thanks to the rise of smartphone and table-side ordering technology. These checks, previously used to help the server record and organize food orders, are still in use where the restaurant lacks a point of sale system, however there are some systems which can incorporate both paper checks and a computerized point of sale system.
Read more: Are Guest Checks Dead?
(abstract 39RRBHZ0AU14OLBCYVAV1HH3EQWZVS 3TOK3KHVJTIS1BU24Q103PQGB1A7OX A3SWPPW72G5CA2)
Comments closed
Published September 15, 2017
Over the past two decades, limited-service restaurants have grown by leaps and bounds, and changed drastically. This is due to many factors, perhaps the foremost of these being the industry professionals who lead the way: entrepreneurs, trendsetters, and power players. We’ve profiled 20 of these taste makers who are poised to influence the next two decades as well, including J. Patrick Doyle, CEO of Domino’s Pizza, Howard Schultz, Executive Chairman of Starbucks, and many more.
Key Takeaways:
- The limited service restaurant industry has exploded in recent decades, due in large part to innovative and influential leaders.
- There are twenty restaurant leaders who have spearheaded the restaurant sector’s growth and earned millions for their respective companies.
- The limited service restaurant industry is competitive, but these leaders have transformed aspiring companies into huge money generators.
“Ever since QSR published its first issue back in September 1997, the limited-service restaurant industry has undergone seismic changes—changes that have helped grow the industry into a $234 billion behemoth influencing how Americans eat every day.”
Read more: https://www.qsrmagazine.com/executive-insights/20-most-influential-restaurant-leaders
(abstract 3NOEP8XAU422E6E1B1DBY4CAK2XXP8 3KAKFY4PGU2046IC4JL56BIEUQOI37 A3SWPPW72G5CA2)(authorquote 3MJ9GGZYO36UQM52YTALIJTJ870A2Y 3WI0P0II61SBFXNSNVLQXC5H8Z5DRD A53VYIFCCASOA)(keypoints 3KG2UQJ0MJOI2O1C985R07BMNKENQA 33SA9F9TRXULFZIEIK6GQTVJ0QUWE1 ANFU1VR457XZ5)
Comments closed
Help for Restaurant Operators After Irma Storms into Florida
With the devastation of Hurricane Irma impacting individuals and businesses in Florida, residents and business owners are beginning to assess the damages. The Florida Restaurant and Lodging Association is offering tips and resources to those impacted. They suggest registering your business as open or closed; paying close attention to power outages; following stringent food safety protocols; and keeping up to date with traffic conditions and re-entry requirements for those who have evacuated. Price gouging, which often follows disasters, is also a concern and should be reported if experienced.
Key Takeaways:
“With business owners starting to assess damages, the Florida Restaurant & Lodging Association offered suggestions and resources that restaurant operators can tap into for the latest information and assistance during recovery”
Read more: https://www.restaurantnewsresource.com/article96315.html
Commentary
Comments closed