restaurant

22Jul

By THEIRL1ADMIN01No Comments

TOP FOUR

In The Restaurant Industry Its Not Easy To Construct A Menu

Your menu that you will have in your restaurant is determined by the type of customer market that you will serve. Specifically with each type of market, the manager, owner of the restaurant or the food services manager must determine the best type of menu that is suitable and preferred for the needs and desires of their specific food customer market. That is what the area, or drive around catchments area needs. It's not a chicken or egg scenario. If the area served has ten pizza restaurants but few hamburger chains, even if you like pizza, why put up another pizza restaurant menu? In designing a given menu, that manager must not only consider information on the market itself - for example age, gender, economic and employment conditions, frequency of eating out etc, but also the skill lev...

Tipped Restaurant Workers Especially Women Of Color Reported More Harassment During The Pandemic

Nearly half of women working in restaurant positions where they receive tips said they have experienced increased harassment from customers or supervisors during the two years of the pandemic, according to a new survey first shared with The 19th. Seventy-three percent of all women and 78 percent of women of color in these jobs said they regularly endure or witness “sexual behaviors from customers that make them uncomfortable,” the report said. The survey was released by the advocacy nonprofit One Fair Wage in partnership with the University of California, Berkeley’s Food Labor Research Center. “I was shocked. I could imagine that things either would be getting better or that things are pretty much the same. But people are saying that it just keeps getting so much worse, particularly for...

We Asked Five Health Experts – Would You Eat Indoors At A Restaurant?

Earlier this fall, many of the nation’s restaurants opened their doors to patrons to eat inside, especially as the weather turned cold in places. Now, as COVID-19 cases surge across the country, some cities and towns have banned indoor dining while others have permitted it with restrictions. Still other geographies have no bans at all. The restaurant and hospitality industry has reacted strongly, filing lawsuits challenging indoor dining bans and, in New York state, pointing to data that showed restaurants and bars accounted for only 1.4% of cases there – far lower compared with private gatherings. We asked five health professionals if they would dine indoors at a restaurant. Four said no – and one had a surprising answer. The Conversation, CC BY Not an option Dr. Laurie Archbald-Pannon...