Cracker Barrel grew its first two virtual brands, Chicken 'n Biscuits and Pancake Kitchen, to 500 and 100 locations, respectively, in the quarter ending Oct. 29. Takeout and delivery orders accounted for 20% of the quarter's total sales, and off-premises sales for the chain have held steady even as customers return to on-premises dining.
Improved Air Quality can drive hotel bookings Air quality is a major concern for hospitality patrons, particularly in the midst of the coronavirus pandemic. In fact, 52% of consumers said they would pay more to stay at a hotel with better indoor air quality. Read more here.
A new Florida law could lead to fines of as much as $50,000 for restaurants and other private-sector employers that terminate employees who fail to comply with the pending federal vaccine mandate. The law bars companies from requiring employees to have COVID-19 vaccines unless they also offer an expanded array of exemptions, including for employees who choose to wear face masks and other protective gear instead of getting vaccinated.
Hi, I’m New Here. For 75 years I've been a trusted household name. Now you can serve customers my Johnsonville
quality and delicious versatility in your restaurant. From brats to breakfast, we're excited to provide new menu solutions with attention to quality and safety at every level. Welcome to Johnsonville.
Casual-dining chains have fared relatively well during the pandemic and showed signs of a strong recovery this year, garnering positive customer reviews as they have fed pent-up demand, according to a report from Merchant Centric. "We believe that sustained growth is going to be had by those brands who find ways to deliver higher levels of customer service in spite of staffing and supply constraints," said Ryan Zink, CEO of 41-unit Bad Daddy's Burger Bar, which reported a 7% increase in September same-store sales over September 2019.
Standard employee retention efforts like pay and well-being programs are insufficient approaches to high turnover when we know that many employees quit because they don't feel valued, S. Chris Edmonds says in this blog post and video. "First, embrace this mantra: Employees of all generations desire and deserve workplaces where they are respected and validated for their ideas, efforts and contributions, every day," Edmonds says.
Four Indigenous chefs share recipes that highlight ingredients native to North America, such as hominy, squash and maple syrup. Chef Sean Sherman, who educates others about Indigenous foodways at his training center, The Indigenous Food Lab, suggests an alternative to modern cranberry sauce called wojapi, a compote often made with foraged chokecherries by the Dakota and Lakota nations.