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Smokey Bones Successful Expansion to Ghost Kitchen Operations
We spoke to COO of Smokey Bones to discuss their strategy behind the ghost kitchen partnership with Kitchen United and their focus on enhancing the delivery experience by adopting a technology-first culture.
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Learn what’s new or trending in the industry, our latest analysis of new labor laws and compliance factors, hear how your peers are finding success with technology, find tips, tricks, and suggestions.
Can’t Touch This
Flashback to 1990, and it seems MC Hammer was peering into our future when he said, “I told you, homeboy, you can’t touch this.” Among the many reopening challenges you now face is how to get your staff clocked in during a time…
Two Independent Restaurateurs Share Reopening Lessons Learned
Recently, we were fortunate enough to be able to sit down to a virtual chat with two independent restaurant owners who are trying to navigate the re-opening process in the world of COVID. David Cash, owner of Dallas-based Smoky Rose and Dan Fugman, owner of Denver-based Max Gill and Grill, shared their experiences and how they are preparing for the new normal.
Getting Back to Work – in HotSchedules
Many full-service restaurateurs are cautiously evaluating consumer interest and local health updates to determine when they will open their doors. As you wrestle with the question of when to reopen your business, here are a few tips for bringing your team back on to HotSchedules.
This is How You Gift a Plate
Blog This is How You Gift a Plate Non-profit Formed to Support Local Restaurants and Feed Those in...
Breaking Down the Latest HR and Payroll Rules & Guidelines
Here’s a round-up of the most recent updates and guidance for Fourth PEO customers on new funding and worker classification.
Connecting With Your Team During COVID
Regardless of their employment status, managers should continue to connect with their team during this time. We’re consolidated a few communication best practices that can help you maintain a strong connection.
Ghost Kitchen Masterminds Behind R2 Provisions, Part 2
We continue with part 2 of 2 of the Ghost Kitchen Masterminds interview with Chef Rosana Rivera of R2 Provisions where she shared how operations changed during the COVID pandemic, about her ghost kitchen’s growth, and what to expect when restaurants are ready to open their doors.
Ghost Kitchen Masterminds Behind R2 Provisions, Part 1
Chef Rosana Rivera owns and operates two restaurant businesses alongside partner Chef Ricardo Castro. Recently, the culinary partners opened ghost kitchen, R2 Provisions. We had a chance to virtually ‘sit down’ and discuss how operations changed during the COVID pandemic.
Top 10 Focus Areas for Restaurants During COVID
Just about the only thing that is certain right now is that everyone is looking forward to the day when the COVID-19 crisis has passed. We all want to be back in business and doing what we love. When we get there, it’s likely that…
Surviving the COVID Crisis
This has been a challenging year for anyone working in restaurants and hospitality. Everywhere you look, there’s news about restaurants closing their dining rooms, trying to pivot to a new way of doing business, or, devastatingly…