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Graffiti Earth: Reducing Food Waste One Dish at a Time

In this episode of “Sustain,” we learn about the buy-ugly movement through the eyes of Chef Jehangir Mehta, a world-renowned chef who explores ways to reduce his food wastage footprint. Born in Mumbai, Mehta was a runner-up on the Food Network’s "The Next Iron Chef." 

Incorporate These Seating Strategies to Improve Your Restaurant Revenue

As property and overall restaurant operating costs continue to increase, so does the desire to maximize seating and guest turnover. This goes for either a full service or QSR environment. There is, however, a science to restaurant seating strategies- the essence of RRM.

4 Myths About Restaurant Leadership Debunked

 

We need to do a better job talking about what true leadership is. There are a lot of urban myths out there about what people may think is leadership. To understand what leadership is, we first must take a look at what it is not. Here are four common myths about restaurant leadership:

Leadership Series: The 3 Most Important Actions of Leadership

I’d make the case for any industry, really. The focus here is all the more important because at the operations level of our companies, regardless of business segment, managers are expected to serve as leaders. The three most important actions of leadership are...

48 Hours With Four Seasons Executive Chef, Cyrille Pannier

On this episode of Food as a Lifestyle, we glimpse into the homelife of esteemed Four Seasons Executive Chef, Cyrille Pannier. Part love story, part biopic, and all food porn, this episode illustrates Chef Pannier’s passion both in and out of the kitchen.

Kitchen Life Lessons: Getting Past The "Fry or Die" Mentality

Cooking is a challenge. The space is tight, the equipment can be questionable at best, and it is often Death Valley hot, even in winter. Through emotional investment, cooks get better, customers are loyal spenders, and dealing with the consistent labor issues gets manageable. 

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Take a look at your Facebook feed and you will  see a world vying for your attention. The thing is you are trying to capture the attention of your current guests and even entice new guests to come for a visit too. Kind of a conundrum, huh?

Throw on top of that TV and radio commercials, then you have messages 24/7 out there. We all want to be seen. We all want your attention. If you don't want your share of the attention out there, never fear because others will gladly take your share.

So, how do you stand out? How do you get people to look at your restaurant? How do you make an impact in today's crowded marketing world?

Don’t fret, below are a few tips to help your brand shine in the Digital Age!

 

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