Karen Grezner

Topics of interest from the National Restaurant Association show floor. The four topics Alicia Kelso will be zooming in on are labor solutions (cost, retention), operational efficiencies, marketing, and sustainability. http://ow.ly/LPvK105sQFh

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The catering and food-at-work movement represents a major opportunity for restaurants looking to diversify revenue streams and reach new customers. Erle Dardick, host of "The Catering Cage" podcast, sees catering as a critical business-to-business channel that many restaurants are still struggling to fully capitalize on. While most restaurants now offer some form of catering, truly scaling and optimizing this channel requires significant investment in technology, training, and dedicated sales teams. https://lnkd.in/g6iZ5Jki

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Have you thought about planning an incentive trip for your group during the Food & Wine Classic in Aspen? Listen to Julie Hardman, ACRA's Senior Director of Events, explain why the FOOD & WINE Classic in Aspen could be the perfect pairing for your group's incentive trip. https://lnkd.in/dE4jDtES #aspen #incentivetrip #incentivetravel #groupexperience #teambuilding

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Culinary Agents Launches HospitalityCareerPaths.com: Empowering Hospitality Professionals with Career Insights and Exclusive Compensation Data   New York, NY – Culinary Agents launches HospitalityCareerPaths.com, a new platform with career insights as well as exclusive pay, benefits and skills data. The site also features career paths and advice from over 500 industry leaders in diverse roles to help aspiring, new, and seasoned workers navigate career growth. “Over the years, we’ve shared compensation insights on a case-by-case basis to assist with job searches and business growth. In doing so, we recognized the broader value of this data and decided to make it available to everyone. Our goal is to make Culinary Agents the most reliable resource for all career-related data, ultimately reshaping how professionals navigate their paths in hospitality,” says Alice Cheng, Founder and CEO of Culinary Agents. The initial launch leverages tens of millions of data points from CulinaryAgents.com. As users contribute, the platform will evolve, providing a dynamic and up-to-date resource for the hospitality industry. Future plans for the site include career mapping and skills features, designed to advance professional growth and career planning in hospitality. Culinary Agents is the hospitality industry's go-to hiring platform and trusted professional community. For over twelve years, we've connected talent and businesses, offering technology solutions that cater to the unique needs of hospitality, including job marketing, applicant tracking, employer branding, and AI-driven candidate matching. We also support talent nationwide with job opportunities and career development resources. As a result of these efforts, we've been able to gather exclusive data and best practices to better serve the industry. For more information, please visit HospitalityCareerPaths.com.

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At last week’s Investment Summit during CREATE: The Future of Foodservice , our very own Rikin Lakhani joined industry experts to discuss key challenges for high-growth, emerging brands seeking investment. One major takeaway? Team alignment and leadership consistency is essential. “Turnover can be the most distracting, disruptive thing," Rikin said. "You can have the right real estate and food, but where is the company in terms of its leadership? Are they aligned as a team?” The Summit, powered by Nation's Restaurant News, explored many critical factors for growing brands, from the pros and cons of private equity to alternative financing options and the importance of brand culture. Check out the full article from NRN for more insights. Thank you Sam Oches and Alicia Kelso! #CREATEtogether #leadership #foodservice #restaurants 

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Cater Resource Roundup 📒 This week, we’re sharing an emerging theme in high-end restaurants, the importance of investing in your team, and more! Dropping In:  + FoodService Director Online - Aramark joins forces with celebrity chef Daniel Boulud on high-end catering company + Sabrina Jenkins - Put your money where your mouth is. + Restaurant Business Online: Informal occasions are driving catering orders Tap in below in the comments!

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Tuesday (11/5) is Election Day - Please vote NO on Question 5 in Massachusetts! HURTS SERVERS — 91% of servers and bartenders reject the ideas of Q5 because it takes tips away from them! HURTS RESTAURANTS — 10% of the D.C. restaurant industry was lost due to closures and layoffs when similar policies were implemented, costing over 2,700 jobs! HURTS CONSUMERS — Increased costs have and will result in higher menu prices, up to 20% service charges, and less overall service. Protect Servers. Protect Restaurants. Protect Consumers. VOTE NO on 5!

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Foodservice News 🗞 Nation's Restaurant News just released an article discussing how fast-casual restaurants are winning the value perception battle, which has been crucial in attracting customers amid economic uncertainties. A few highlights: - With rising food prices and inflation affecting consumer behavior, many diners are prioritizing value-for-money options when choosing where to eat. - Fast-casual brands like Chipotle and Sweetgreen have been able to maintain a perception of quality while providing affordability, which has helped them sustain customer loyalty. Additionally, the ability to innovate with limited-time offers and menu adjustments helps them stay relevant and appealing. - Price-conscious consumers appreciate the transparency in pricing and quality that many fast-casual restaurants provide. This has been particularly effective in retaining traffic compared to other dining segments like full-service restaurants. #foodservice #fastcasual #restaurants #consumerbehavior

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More than ever, restaurant growth is impacted by geographic variations As we zoom out to look at the changing — less linear — approach to growth, it becomes clear that geographic variations matter more than ever. At least, that is the perspective of Hudson Riehle, senior vice president of the research and knowledge group at the National Restaurant Association. During a recent interview, he noted one of the industry’s biggest trends in the near term will be how city centers/urban markets continue to repopulate after experiencing a significant retrenchment during Covid. Many restaurant concepts hitched their wagon to a vibrant lunch and after-work office crowd that used to permeate such neighborhoods, but those office workers disappeared by up to 80% in 2020. Those workers’ return has been slow, to put things conservatively. Read more: https://lnkd.in/gQu9zE7D #foodservice #restaurant #foodandbeverageindustry

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Have to share another article on this!

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“How many restaurant companies can file bankruptcy in any given week? Sadly, it’s not a riddle.” In the past two months, the US has seen an unsettling reality—4-5 major restaurant chains filing for bankruptcy weekly. 😮 Both Chapter 11 (restructuring) and Chapter 13 filings have impacted casual dining, fast-casual, and QSR (quick service restaurants). 💡 Wondering why? Dive into our latest blog to uncover the reasons behind this trend and the challenges facing these once-thriving establishments. Read the full story here 👉 https://lnkd.in/gAs9HDGM #RestaurantIndustry #Bankruptcy #CasualDining #FastCasual #QSR #IndustryTrends #Restructure

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Straight out of the 90s and back in our glasses, the Espresso Martini has taken over cocktail menus across the country. What's the next "it drink" that will be keep us up at night? Join us for the af&co. + Carbonate 2025 Hospitality Trends Report to find out! 🍸 Register here: https://lnkd.in/gw9867t3 #afcotrends #carbonatetrends #foodtrends #drinktrends #hoteltrends

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How emerging restaurant Naf Naf Middle Eastern Grill is focusing on its global flavors as it scales. The 15-year-old chain is expanding beyond its Midwestern roots http://ow.ly/ik2V105uSk6

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In the restaurant business, preparation is crucial. It's not just about starting strong, but finishing strong that counts. Your capacity to rebound from mistakes defines your success. Every setback, whether it's handling guest complaints or personal obstacles, is a chance to grow. With resilience and determination, you can become stronger and more capable. Gain leadership inspiration at FSR Magazine! #CareerJourney #RestaurantIndustry #Resilience

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Foodservice News 🗞 Nation's Restaurant News released an article exploring how quick-service restaurants (QSRs) are increasingly prioritizing purpose and values over simple price competition. Purpose over Price! Do you agree? A few highlights: - The challenges of maintaining customer loyalty amidst rising costs. - Successful strategies where QSRs engage with communities and create meaningful experiences beyond just selling food. - On the surface, the customer may appear to be looking for discounts, but on a deeper level, savvy marketers have come to find many customers are looking for meaning.

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