Preparations are underway for Salem's first cookout of the season! The prep work that goes into these things can be a lot, but having happy associates makes it all worthwhile!
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Some takeaways from the Wisconsin Safety Council conference that I’ll be posting more about after I get some rest: 1- employers want to appreciate their staff more than ever 2- employers are starting to understand that pizza doesn’t cut it anymore 3- there is no better way to breed animosity among shifts than to give one shift a catered meal and another shift reheated leftovers 4- rural manufacturers have very few choices for employee meals, especially for nights 5- quarterly seems to be a good frequency for reward meals 6- making it easy for managers to order food makes or easier to get an order for food - accept purchase orders. There was lots of interest in our shop floor catering options. If you have a staff you want to appreciate, my summer will book up fast so get ahead of the 30 or so hot leads I’ll be following up with from the conference and send me a message. Hot food. All shifts.
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My mission is to eliminate your debt quickly and permanently. Law Practice in Southern California. 📲 Let's Talk 💥(626) 338-5505 💥 Free Consultations 💥
Breakfast Thrives, Lunch and Dinner Decline: Southern California's Dining Shift Amid Economic Hardship In the bustling culinary landscape of Southern California, a new trend is taking root. As the region grapples with economic challenges, including layoffs and mounting debt, breakfast has emerged as the meal of choice for many. This shift is more than a culinary preference; it's a reflection of the broader economic pressures facing families in the area. https://lnkd.in/e_VT-Q2B
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What’s your plan as the “Silver Tsunami” hits? We can figure that out together when I speak at the Texas Restaurant Show on Sunday, July 14. What’s the “Silver Tsunami”? It’s the mass sell-off (or reimagining) of great companies that were started by baby boomers in the 70s, 80s, 90s, and even the beginning of this century. These owners are at a point in life where they no longer want to continue the ingrained habit and repetitive laborious cycles of operating. After devoting their whole lives to building great companies, they have decided to either sell or “retire in place” and set their lives up to own their companies while other people operate them. Over to you again. What’s your plan as the “Silver Tsunami” hits? Learn more about it here: https://lnkd.in/gzqBJG3e Sign up for the Texas Restaurant Show here: https://lnkd.in/geHYxJ4s #restaurateur #restaurant #success #businessadvice
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Dishing out the scoop on hiring cooks and kitchen wizards! 🌮👩🍳 Our report spills the beans on all things food prep hiring – from stats to trends. Let's talk tacos, stats, and hiring hacks! 🌯📈 Click here to learn more https://bit.ly/3RWMPjB #Joveo #InteractiveInsights
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Like many restaurants, Lone Star Texas Grill's delivery and takeout business has grown dramatically over the past two years, jumping from 15% to 30% of its total business. With their Internet service struggling to keep up with demand, Lone Star's IT team was spending almost half their time dealing with connectivity issues. The recipe for success? They partnered with the #BellBusiness team to upgrade and manage their Internet and phone service. Now Lone Star enjoys peace of mind while their customers can enjoy delicious, sizzling fajita platters. Read the case study: https://lnkd.in/eDu5TjTf #BusinessTransformation #CustomerExperience #Network
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Restaurant Consultant/ServSafe Certified Trainer and Proctor/Food Cost Consultant/Creator of the Restaurant Success Incubator
SUCCESS REQUIRES ACTION!! If you're sitting on a food business idea and need guidance on your next move-let's connect. Join my upcoming restaurant class series at Los Angeles Community College to learn what it takes to launch a successful food business in LA. Knowledge is power-come get some! #startupbusiness #foodentrepeneurs #restauranteurs
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Restaurants are among the most difficult businesses to expand and maintain and here’s why… Local flavors and preferences are deeply tied to the culture of a region. By incorporating these elements into their menu offerings, restaurants show respect for the local culture and demonstrate that they understand and appreciate the tastes of the community they are serving. By catering to local flavors and preferences, restaurants can better meet the expectations and tastes of their customers. This can lead to higher customer satisfaction, repeat business, and positive word-of-mouth recommendations within the community. In a competitive market, understanding and incorporating local flavors can give restaurants a competitive edge. Adapting menu offerings to local flavors and preferences shows flexibility and adaptability on the part of the restaurant. This willingness to tailor their offerings to meet the needs of the local market can help restaurants build stronger connections with the community. Ultimately, considering local flavors and preferences can have a positive impact on a restaurant's financial performance. By satisfying local tastes, restaurants are more likely to attract and retain customers, leading to increased sales and profitability.
The last days of Boston Market — The Washington Post
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Am I “extra”? 😅 When people find out we have a baby food business, the first instinct was always “oh so you cook the meals?” I get it, it’s natural to think as a mum I have the expertise and experience doing it and it’s for sure a “cost efficient” way of starting a business. But from day 1, we hired a chef. Not just a cook. A fine dining chef who used to run the show at some of the most iconic London institutions. We bootstrapped the business for the first 15 months and poured all our savings in it but we never compromised on that. Many people think it’s “extra”; “surely you don’t need that for baby food”. But we believed otherwise. We believe food for babies deserve as much attention, professionalism and perfectionism as food for adults. Just like how Chefs in Schools are redefining what school meals should look like, we are redefining what food for baby should look like. Have you seen our menu? Do you think it’s worth it? #chefs #entrepreneurjourney #femalefounder
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Principal Solutions Architect at Amazon Web Services (AWS) - Helping AWS customers move fast AND stay secure
This weekend was wet one here on the east cost of Australia. Saturday was mostly spent entertaining the kids and trying to coax the dogs - neither of whom are big fans of rain - outside to do their business. We assumed Sunday would be much of the same, so to give everyone something to look forward to, my wife and I invited our extended family over for a good old Sunday roast. Our extended family totals 14 humans. That’s 8 adults and 6 kids. As Sunday roasts are one of my favourite things to cook, I was on-point for the delivery. As I’m sure many would know, there is plenty of prep work that goes in to getting a Sunday roast ready. I was going for a slow roast leg of lamb this time around. I tend to be more of a Chicken or Pork person, so I’m always a little nervous when it comes to Lamb. Getting the leg of lamb in to the oven at exactly the right time, at exactly the right temperate was my main concern. I had something of an implosion 🤯 5 minutes before I was due to put the leg of lamb in to the oven. I reached for the foil, only to find that it was the end of the roll. To make matters worse, there was no spare! I’d just experienced an availability failure in my supply chain. Fortunately, I don’t live too far from our local mall, and so within seconds I was in the car and on my way to Woolies. This supply chain issue led a minor delay in the launch of the roast, but nothing too serious. I’m happy to report that the roast went off without any other significant events and overall, from what I could tell, all 14 humans were happy with the end result. On the train in to the office this morning, I took some time to think through what I could have done better, especially when it came to making sure I had everything I needed for the roast. During my PRR (Post Roast Review), I came to the conclusion that I could have done a better job of ensuring I’d verified my DBOM (Dinner Bill of Materials). Had I spent a little more time preparing my DBOM and then making sure I had everything I needed, I would not have experienced an incident that impacted the AVAILABILITY of foil, and there would have been no need for my emergency dash to Woolies - and all of the stress that comes with that! If you've read this far and you don’t want to suffer a similar incident when you’re preparing your next Sunday roast (Or building game-changing software), and you happy to be in Philadelphia at #AWSreInforce2024 next week (June 10-12) consider joining Leo da Silva and I for some coding show-and-tell fun in APS341 - Shifting left, securing right: Container supply chain security on June 12, 2024 @ 2:30PM ET - I promise I won't be cooking!! #aws #cloudsecurity #awscloud #supplychain #containersecurity #awsreinforce
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The best burger places in RI: Try these 8 reader picks - The Providence Journal: The best burger places in RI: Try these 8 reader picks The Providence Journal
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