Who loves boards more: customers, or operators?
According to recent data from the National Restaurant Association, 94 percent of operators said their operating costs—including supplies—were higher in 2022 than they were in 2019.
The American obsession with various peppers continues. Here’s a way to ease operational processing of them.
Diners want quality, chef-driven shareables. Here’s how to make that happen.
A beloved pasta dish, Carbonara appears to have hit another level.
Lindsay Luke is the human resources manager and training coordinator for Womac Group, a franchisee that owns four full-service Buffalo Wild Wings locations in Michigan.
The pandemic brought with it a whirlwind of change for operators. In many ways, the industry is still dealing with the fallout—inflation, labor, and supply-chain issues persist.
When James Beard Award Winning Chef Debbie Gold started working in the industry, there was a dearth of women holding positions in the kitchen. She identified this as a paradox of sorts. “I always thought it was funny,” Gold says, “because if you read histories of chefs of the past, they all learned from their mother, or grandmother. But for some reason, when it came to restaurants, (people thought) we couldn’t do it.” The lack of women in restaurant kitchens persists, especially when it comes to the most coveted positions. In 2022, The Bureau of Labor Statistics found that just 22.8 percent of head chefs in the U.S. were female. The inequity is even more stark at the country’s top restaurants: research by Chef’s Pencil showed that just 6 percent of restaurants that received Michelin stars in 2022 were led by women. It’s an imbalance that is likely rooted in prejudice. Don’t believe it? Ask a woman who is a chef, and they’ll likely tell you a story about the obstacles they faced due to their gender. ...
For the past three years, supply chain hiccups have left chefs grasping at straws. Even ingredients like eggs, once very reliable, have become scarce and begun to inflate in price. Unfortunately, supply-related issues seem likely to continue for the foreseeable future. “Everyone has endured major challenges when it comes to the supply chain,” says Michael Slavin, vice president of culinary and menu innovation at Houlihan’s, a casual-dining restaurant brand under the Landry umbrella. “Product availability, product quality, and record high costs have affected all of us across the board. It’s a daily battle.” ...
For years, an Eggsquisite Café location in Allen, Texas, has offered cold brew and nitro cold brew, capitalizing on a popular trend.