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Tips for Tackling Restaurant Labor Shortages

It goes without saying that the industry is facing labor challenges like never before. Here are a few tips to help simplify back-of-house prep and improve efficiencies in your establishment.

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FREE QR Codes for Restaurant Menus and Online Ordering

QR codes are here to stay. But what is a QR code, and what can it do for your restaurant? With a simple scan, customers can view menus and place online orders. 7-MIN READ to start making the most of FREE QR codes for digital menus and online ordering in your restaurant.

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The Age of Restaurant “Favorites”

By learning more about what tastes and influences are shared among age groups, restaurants can create profitable and engaging opportunities around those values and preferences. The following dining preferences can be helpful in better serving your restaurant customers and their varying preferences.

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How to Select a Prep Cook

Every restaurant shift starts with prep. Your prep team is the key to getting your menu up and running, so choosing a good prep cook is crucial.

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Episode 66 – Workforce Development with Derek Fassett

Derek Fasset, the new Workforce Development Director at HospitalityMaine, recently took the reins of a multi-year workforce development plan. His top priority is building momentum by creating self-filling pools of hospitality workers across the state.

Episode 65 – Peer-to-Peer Digital Presence

Recorded live during a group session at the HospitalityMaine Summit in Rockland, Maine; this episode will help break down barriers between you and the digital marketing efforts your business could and should pursue.

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Episode 64 – Press Record Already

In this episode, we’re discussing how restaurants can easily start creating video for powerful, personalized marketing content. Get ready to take notes, there’s a wealth of wisdom piled into this pod!

Restaurant Recruiting During and After COVID-19

It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. When hiring restaurant employees, it’s also important to find staff that will take these measures seriously. This guide covers important hiring topics for recruiting in a COVID-19 world.

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How Data Mine Your Restaurant & Why You Should

Data makes the world go ‘round. At least, it’s one of the most crucial tools to help keep restaurants successful. Take a closer look at some of the stats behind popular marketing methods, see what channels make the most sense, and start thinking of creative ways to reach your audience today!

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Build Sales, Get in on Grab-and-Go

How do you court busy customers and build sales? Make takeout more convenient and portable with grab-and-go options. Grab-and-go is growing fast due to customer demand for tasty food that’s instantly available.

12 Waste-Cutting Ideas to Control Costs

Although it’s unclear how much food is wasted in the foodservice industry, a University of Arizona study found that food waste as a percentage of total food used is 9.55% in fast food locations and 3.11% in full-service locations. Every bit of waste avoided is profit to a restaurant’s bottom line.

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Takeout and Delivery are More Important Than Ever for Foodservice

The foodservice industry is in a state of rapid flux. Beginning in 2015, Americans began spending more money at restaurants than they did in grocery stores. Then the pandemic hit and the way those dollars were being spent changed. Now, for many operators, takeout and delivery stand to become even more important. Other trends that will likely accelerate include mobile ordering, mobile pay, and third-party delivery.

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Episode 63 – In House Delivery

In this episode of the Dennis Knows Food podcast we’re talking about delivery – getting food from point a to point b, from your kitchen to your customers.

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7 Dining Trends That Will Matter in 2021

Few would dispute that 2020 has been a hellacious year for the foodservice industry. While promises of a vaccine offer hope things will turn around, there’s still a long road to recovery…