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Meet Me at NRA Show: Fabio Viviani

For Fabio Viviani, a celebrity chef, former Top Chef contestant, cook book author, and restaurateur, the annual NRA Show in Chicago is all about networking. “This is a business based on people, and in order to connect with people you have to be where they are,” Viviani says.

What Restaurants Need to Know about Predictive Scheduling

Though many hourly employees choose to work in foodservice because they need more flexible schedules than they can find in other fields, this same flexibility has also put strain on workers. Many common practices in restaurants, such as short notice of shifts, on-call scheduling, sending employees home when they are scheduled, and scheduling closing shifts followed by opening shifts, can make it difficult for employees to plan their budgets and schedule childcare or transportation, all of which can lead to increased stress.

The Secret to Selling Ethnic Dishes

Consumers have come to expect bold flavors and ethnically inspired dishes on virtually all menus, despite traditional concept or daypart distinctions. Yet while many consumers want options, some have been reluctant to try unfamiliar ethnic fare, as spending $15–$20 for an unknown meal makes it riskier to try.

Meet Me at NRA Show: Jennifer Keith of Red Lobster

As director of procurement for Red Lobster, Jennifer Keith knows that good supplier relationships are critical to a restaurant’s success. That’s why the casual seafood chain’s procurement team makes it a priority to attend the annual NRA Show in Chicago.

This Brand Almost Doubled Its Revenue by Improving Front- and Back-of-House Communication

The kitchen is the backbone of any restaurant, and when it’s chaotic, so is the entire dining experience. Customers at Captain’s Quarters in Prospect, Kentucky, outside of Louisville, are treated in an idyllic waterfront dining experience thanks to the restaurant’s position on the bank of the Ohio River.