Webinar Archives to Watch On Demand
Must-Watch Webinars
Quick Links to Webinar Topics:
Cash Flow & Financial Support
Adding it All Up with US Foods® Inventory
Take control of your food cost and inventory. Get a live demo on how to do inventory the right way with our free tool for US Foods® customers.
Payroll and Tip-Pooling 101: What You Need to Know
Ensure you are compliant with changing compensation guidelines from the Department of Labor. Our experts will review tip-credits, help you determine if tip-pooling is right for you, and discuss the various payroll laws we’re seeing across the country and how you can stay on top of them.
CLAIMING AVAILABLE FUNDS WITH ERTC
Make sure you’re not leaving any funds on the table! Our team of CARES Act Restaurant Operations Consultants (ROCs) will walk you through the details of the most underutilized component of the CARES Act – the Employee Retention Tax Credit (ERTC).
AVOIDING POTENTIAL PPP FORGIVENESS PITFALLS
The announcement of the Paycheck Protection Program last year was a relief to many operators, but there are things you need to be aware of in the coming months and years to guarantee forgiveness. Our CARES Act ROCs will break down all of the possible pitfalls to protect your loan forgiveness status.
CARES ACT Q&A
Our team of experts has helped operators find millions in funding through COVID-19 relief-related loans and grants.
US FOODS MENU PROFIT PRO™
Learn how to maximize your profits through analysis of your menu, which items make you the most money and how to create menu items your diners – and your bank account – will love.
METRICS THAT MATTER
Most operators know how to calculate prime costs of the business, but you may be missing the numbers that really drive profit. In this webinar, we’ll look at critical metrics like table turns, server productivity, labor scheduling and guest count. It’s more important than ever to know the full scope of your cost-to-revenue ratio; together, we'll uncover more profit in your business.
Protect Yourself: Spending RRF Funds Wisely
The Restaurant Revitalization Fund (RRF) helped many operators keep their doors open, while also investing back into their business. If you received funding, our experts are here to help minimize your need to repay those funds by reviewing RRF rules on eligible expenses.
Tackling the Top Restaurant Resolutions
You probably make the same New Year’s resolutions for your operation every year. Do you want to increase sales? Reduce turnover? Take a vacation? Our ROCs and Food Fanatics® Chefs will share ideas and goal-setting resources to ensure that this is the year you can actually keep your resolutions!
CARES Act & Relief Funds
CLAIMING AVAILABLE FUNDS WITH ERTC
Make sure you’re not leaving any funds on the table! Our team of CARES Act ROCs will walk you through the details of the most underutilized component of the CARES Act – the Employee Retention Tax Credit (ERTC).
AVOIDING POTENTIAL PPP FORGIVENESS PITFALLS
The announcement of the Paycheck Protection Program (PPP) last year was a relief to many operators, but there are things you need to be aware of in the coming months and years to guarantee forgiveness. Our CARES Act ROCs will break down all of the possible pitfalls to protect your loan forgiveness status.
CARES ACT Q&A
Our team of experts has helped operators find millions in funding through COVID-19 relief-related loans and grants.
Protect Yourself: Spending RRF Funds Wisely
The Restaurant Revitalization Fund (RRF) helped many operators keep their doors open, while also investing back into their business. If you received funding, our experts are here to help minimize your need to repay those funds by reviewing RRF rules on eligible expenses.
Ghost Kitchens
GHOST KITCHENS
What is a ghost kitchen and is it right for you? We dive into the benefits of adding a virtual, carryout and delivery-only restaurant concept within your existing kitchen. Learn how you can grow revenue fast and increase diner frequency, while maximizing your current inventory and back-of-house.
GHOST KITCHENS: LAUNCHING A VIRTUAL BRAND
Opening a ghost kitchen means establishing a new brand and menu that works with your existing inventory and appeals to your diner demographic. In this webinar, learn how to leverage your current ingredients, design the right menu for your audience and promote the brand digitally.
Don’t Let The Season Scare You
Your customers may hibernate this winter, but your business doesn’t have to. With more than 8,000 virtual “ghost” restaurants now operating in the U.S., learn how you can jump on the virtual brand bandwagon, and get yours up and running quickly to ensure that your winter sales don’t suffer!
Takeout & Delivery
SATISFY SUMMER CRAVINGS: WHAT CONSUMERS WANT
Business is (finally) picking up! Consumers are craving fresh foods for grab-and-go and outdoor dining. Join us for tips to build a killer summer menu.
DISPOSABLES THAT DELIVER: MONOGRAM®
Disposables are more than just to-go vessels – they are an extension of your brand, help keep the integrity of the dish and can encourage repeat business. Learn how to choose the right disposables for your menu and package food like a pro.
GHOST KITCHENS
What is a ghost kitchen and is it right for you? We dive into the benefits of adding a virtual, carryout and delivery-only restaurant concept within your existing kitchen. Learn how you can grow revenue fast and increase diner frequency, while maximizing your current inventory and back-of-house.
BREAK OUT YOUR TAKEOUT IN 2021
With the 2020 COVID-19 pandemic, takeout and delivery demand exploded, and it’s not going away as the nation opens. What used to be ‘nice to have’ is now a consumer standard. Make your takeout offering more competitive and profitable than ever.
Don’t Let The Season Scare You
Your customers may hibernate this winter, but your business doesn’t have to. With more than 8,000 virtual “ghost” restaurants now operating in the U.S., learn how you can jump on the virtual brand bandwagon, and get yours up and running quickly to ensure that your winter sales don’t suffer!
Talk Shop Live: Restaurant Reinvention
Don’t miss this session of Talk Shop Live, where you can join restaurant operators as they discuss the ways that they have had to reinvent their business models over the past two years, the technological advancements that they have had to make to keep their doors open, how consumers’ needs have changed and what the future of restaurants might look like to us all.
Menu Engineering & Profitability
US FOODS MENU PROFIT PRO
Learn how to maximize your profits through analysis of your menu, which items make you the most money and how to create menu items your diners – and your bank account – will love.
RUN A PROFITABLE KITCHEN
From receiving to storage, from prep to plating, your kitchen is where a profitable operation starts. Our Food Fanatics Chefs will show you how to reopen with a profitable kitchen in the new normal. We'll discuss the keys to kitchen efficiency, streamlining your menu and how to stand out from your competitors to give diners what they want now.
A Stock Yards® Exclusive Update: Volatility and Its Impact on Your Profitability
Inflation has caused protein prices to rise to their highest level in recent history, but that doesn’t mean you have to lose money with every sale. Industry experts and our Stock Yards® team will be joining us to talk market conditions and forecasts, so that you can make informed menu and business decisions in the coming weeks and months.
“Market Price:” Managing Supply Concerns and Market Conditions with Your Menu
Your menu is the key to your operation’s success. It impacts customer ordering decisions, determines your inventory and can make or break your profitability. Join our experts to learn how menu development and design can help you manage current market conditions.
Tackling the Top Restaurant Resolutions
You probably make the same New Year’s resolutions for your operation every year. Do you want to increase sales? Reduce turnover? Take a vacation? Our ROCs and Food Fanatics Chefs will share ideas and goal-setting resources to ensure that this is the year you can actually keep your resolutions!
Reel in Profits with Seafood Features
Whether your diners are looking for healthier protein alternatives, requesting a more sustainable menu selection, or even if you just need to amp up your seafood selection for Lent, you won’t want to miss this session. We will focus on seafood trends and market conditions, and you’ll leave with ideas for low-labor menu items and great tips for designing and marketing an updated menu.
Social & Digital Media Marketing
Building Your Customer Base with Facebook
Get access to an entire database of potential customers right through your Facebook page! We’ll walk through some of the essentials needed to improve your presence on this platform, as well as dive into Business Suite, so that you can make sure your posts get seen by the right people every time.
Google My Business: Showing Up When It Matters Most
For diners today, the search for their next meal begins on Google. Learn how to strengthen your presence on Google with a free Google My Business Profile, and we’ll show you the marketing opportunity that exists when you are able to view and respond to insights from Google users.
PROMOTING DELIVERY AND GHOST KITCHENS
Your ability this season to get your off-premise offerings in front of diners could make or break your business. Learn how to leverage your website and social media to make your brand stand out, and make ordering easy and profitable.
GHOST KITCHENS: LAUNCHING A VIRTUAL BRAND
Opening a ghost kitchen means establishing a new brand and menu that works with your existing inventory and appeals to your diner demographic. In this webinar, learn how to leverage your current ingredients, design the right menu for your audience and promote the brand digitally.
DIGITAL FRONT DOOR TOOLKIT
Your website, social media and Google presence have never been a more crucial part of your business' success. Get a toolkit to help make your digital presence stand out from the competition.
GET GOOD @ INSTAGRAM
Instagram can be a restaurant’s best marketing tactic today, but you need a solid strategy to turn likes into loyal diners. During this session, you’ll get a content strategy and posting schedule, as well as tips to make your photos #instaworthy.
GET GOOD @ GOOGLE
Today, diners begin their search on Google to find new go-to spots. Learn how to strengthen your presence on Google (for free!) by using Google My Business, as well as how to optimize your website to show up in search results. Want a bigger boost? You’ll also get an introduction to paid search options, so you can put your location at the top of the list.
BOOSTED: A SOCIAL MEDIA HOW-TO FOR RESTAURANTS
Our ROCs will walk you through the essentials of successful social media messaging – including how to boost posts, create an Instagram Story, set up a Facebook menu and more.
THE SECRET SOLUTION TO ATTRACTING DINERS AND PROSPECTIVE EMPLOYEES
Great reviews are a powerful way to attract diners and staff! Learn how to manage and increase reviews across Google, Facebook and Yelp – and how to leverage them on your website and social media.
Beating the Algorithm: Keys to Instagram Success
Do you have a solid Instagram strategy to turn your likes into loyal diners? During this session, our experts will explain how to maximize your content’s visibility, while covering when and why you should use Reels, Stories and IGLive to beef up your existing strategy.
What Should I Post Today? Top Tips for Effective Social Content
Determining what to post every single day can become overwhelming. There’s good news, though – our experts have some great tips that will help you uncover the compelling content that already exists within your operation. Join them to learn how to better tell your story on social media.
Staffing & Labor
Payroll and Tip-Pooling 101: What You Need to Know
Ensure you are compliant with changing compensation guidelines from the Department of Labor. Our experts will review tip-credits, help you determine if tip-pooling is right for you, and discuss the various payroll laws we’re seeing across the country and how you can stay on top of them.
A Service with No Staff
Can’t find anyone to hire? Try filling your job openings with technology instead. Together, we’ll walk through a consumer’s service experience at an operation that uses technology in place of staff. You will see how you can still extend hospitality without as many human touch points.
OPERATOR ROUNDTABLE: FEEDING CUSTOMERS AND COMMUNITY
We sit down with DV8 Kitchen, Hugs Café and The Giving Kitchen to discuss how operators can incorporate giving back to their community into their business practices.
NOW HIRING?!
For the first time in a long year, you need to increase staff. Learn how to get back to recruiting, hiring, training and retaining an all-star staff, while keeping the P&L in check.
PREPARING YOUR RESTAURANT FOR THE SUMMER BUSINESS BOOM
Are you ready for a restaurant and foodservice boom this summer? Get prepared to handle increased volume both on- and off-premise, ramp up your staff and meet diner menu demands.
METRICS THAT MATTER
Most operators know how to calculate prime costs of the business, but you may be missing the numbers that really drive profit. In this webinar, we’ll look at critical metrics like table turns, server productivity, labor scheduling and guest count. It’s more important than ever to know the full scope of your cost-to-revenue ratio; together, we'll uncover more profit in your business.
CLAIMING AVAILABLE FUNDS WITH ERTC
Make sure you’re not leaving any funds on the table! Our team of CARES Act ROCs will walk you through the details of the most underutilized component of the CARES Act – the Employee Retention Tax Credit (ERTC).
THE SECRET SOLUTION TO ATTRACTING DINERS AND PROSPECTIVE EMPLOYEES
Great reviews are a powerful way to attract diners and staff! Learn how to manage and increase reviews across Google, Facebook and Yelp – and how to leverage them on your website and social media.
Keys to Creating a Culture that Drives Results
If you’re not looking at what you offer potential employees beyond pay, you may be missing out on qualified candidates! Learn what job seekers are looking for and how a renewed focus on company culture can help you attract top talent and improve your metrics across the board.
Must-Have Menu Enhancers
It’s essential that operators use reliable and consistently high-quality products that save labor and set their business apart. Learn how top-notch ingredients can refresh your menu, and see why Monarch® has long been one of the most trusted food brands in America.
The Gift of Profit: Building a Low-Labor Menu for the Holidays
Do your current staffing challenges have you worrying about how to successfully execute service during the busy holiday season? Our Food Fanatics Chefs are here to help with product ideas and tips and tricks for creating low-labor menus for catering, family meals or meal kits!
Tackling the Top Restaurant Resolutions
You probably make the same New Year’s resolutions for your operation every year. Do you want to increase sales? Reduce turnover? Take a vacation? Our ROCs and Food Fanatics Chefs will share ideas and goal-setting resources to ensure that this is the year you can actually keep your resolutions!/p>
Winning with a Diverse Team
In honor of Black History Month, the US Foods Diversity and Inclusion team will cheer the benefits of a diverse workforce in this free live session! Our ROCs and Food Fanatics Chefs will be on hand to give recruitment strategies for building a diverse team and provide tips for developing an inclusive workplace. Join us!
Spring Labor Savers
We know that saving on labor is now a ‘need,’ and not just a ‘want.’ Join this free session featuring our Food Fanatics Chefs to learn about some of our exclusive, low-labor items that are perfect for your Easter or Passover menus. You’ll leave with tips on boosting your spring revenue, even with a small staff or one that is less-than-skilled.
Make More with Less
The foodservice industry is experiencing supply and labor challenges, and many restaurant operators are making do with less. Join us for this free session to see how creating multiple menu items with the same ingredients can maximize efficiencies with both inventory management and labor costs.
US Foods Exclusive Brands & Tools
Adding it All Up with US Foods Inventory
Take control of your food cost and inventory. Get a live demo on how to do inventory the right way with our free tool for US Foods customers.
A Stock Yards Exclusive Update: Volatility and Its Impact on Your Profitability
Inflation has caused protein prices to rise to their highest level in recent history, but that doesn’t mean you have to lose money with every sale. Industry experts and our Stock Yards team will be joining us to talk market conditions and forecasts, so that you can make informed menu and business decisions in the coming weeks and months.
Payroll and Tip-Pooling 101: What You Need to Know
Ensure you are compliant with changing compensation guidelines from the Department of Labor. Our experts will review tip-credits, help you determine if tip-pooling is right for you, and discuss the various payroll laws we’re seeing across the country and how you can stay on top of them.
A Service with No Staff
Can’t find anyone to hire? Try filling your job openings with technology instead. Together, we’ll walk through a consumer’s service experience at an operation that uses technology in place of staff. You will see how you can still extend hospitality without as many human touch points.
SATISFY SUMMER CRAVINGS: WHAT CONSUMERS WANT
Business is (finally) picking up! Consumers are craving fresh foods for grab-and-go and outdoor dining. Join us for tips to build a killer summer menu.
HOW TO CALCULATE AND MANAGE YOUR CASH FLOW
Our experts will show you how to assess and calculate your cash flow, address concerns and give ideas for new revenue streams to keep you profitable.
WHAT CONSUMERS WANT: TOP 5 MENU ITEMS TO ADD IN 2021
Diners are finally back to dining in, but what do they want to eat? Get the top must-have menu items and trends from our culinary experts, and learn how to incorporate them in your existing menu.
Mastering Menu Profitability
Learn how to maximize your profits through analysis of your menu, which items make you the most money and how to create menu items your diners – and your bank account – will love.
MOLLY'S KITCHEN®: DRIVING CHECK AVERAGE WITH APPETIZERS
Appetizers are a long-standing, top-profit driver for many operations. Get the latest in appetizer trends, and learn how to save time and money and increase revenue and profit, with trending starters.
“Market Price:” Managing Supply Concerns and Market Conditions with Your Menu
Your menu is the key to your operation’s success. It impacts customer ordering decisions, determines your inventory and can make or break your profitability. Join our experts to learn how menu development and design can help you manage current market conditions.
Must-Have Menu Enhancers
It’s essential that operators use reliable and consistently high-quality products that save labor and set their business apart. Learn how top-notch ingredients can refresh your menu, and see why Monarch has long been one of the most trusted food brands in America.
The Gift of Profit: Building a Low-Labor Menu for the Holidays
Do your current staffing challenges have you worrying about how to successfully execute service during the busy holiday season? Our Food Fanatics Chefs are here to help with product ideas and tips and tricks for creating low-labor menus for catering, family meals or meal kits!
Make More with Less
The foodservice industry is experiencing supply and labor challenges, and many restaurant operators are making do with less. Join us for this free session to see how creating multiple menu items with the same ingredients can maximize efficiencies with both inventory management and labor costs.
Culinary Demos
SATISFY SUMMER CRAVINGS: WHAT CONSUMERS WANT
Business is (finally) picking up! Consumers are craving fresh foods for grab-and-go and outdoor dining. Join us for tips to build a killer summer menu.
BUILD A BETTER SANDWICH WITH METRO DELI
Americans eat over 45 billion sandwiches a year. Boost your sandwich menu to increase orders and profits with premium meats and cheeses from our Metro Deli brand.
DISPOSABLES THAT DELIVER: MONOGRAM
Disposables are more than just to-go vessels – they are an extension of your brand, help keep the integrity of the dish and can encourage repeat business. Learn how to choose the right disposables for your menu and package food like a pro.
AT HOME: EASTER AND MOTHER'S DAY
Get the latest trends and inspiration from our culinary team to build on-trend Easter and Mother's Day menus. We'll include marketing tips and tools to help you promote your offerings.
Doing More with Less
Making your operation more efficient and profitable is a challenge. Our team outlines new tech trends for smarter staffing, online and handheld ordering, takeout and food tech trends you need to increase profit.
Must-Have Menu Enhancers
Do your current staffing challenges have you worrying about how to successfully execute service during the busy holiday season? Our Food Fanatics® Chefs are here to help with product ideas and tips and tricks for creating low-labor menus for catering, family meals or meal kits!
Don’t Let The Season Scare You
Your customers may hibernate this winter, but your business doesn’t have to. With more than 8,000 virtual “ghost” restaurants now operating in the U.S., learn how you can jump on the virtual brand bandwagon, and get yours up and running quickly to ensure that your winter sales don’t suffer!
The Gift of Profit: Building a Low-Labor Menu for the Holidays
Do your current staffing challenges have you worrying about how to successfully execute service during the busy holiday season? Our Food Fanatics Chefs are here to help with product ideas and tips and tricks for creating low-labor menus for catering, family meals, or meal kits!
Reel in Profits with Seafood Features
Whether your diners are looking for healthier protein alternatives, requesting a more sustainable menu selection, or even if you just need to amp up your seafood selection for Lent, you won’t want to miss this session. We will focus on seafood trends and market conditions, and you’ll leave with ideas for low-labor menu items and great tips for designing and marketing an updated menu.
Make More with Less
The foodservice industry is experiencing supply and labor challenges, and many restaurant operators are making do with less. Join us for this free session to see how creating multiple menu items with the same ingredients can maximize efficiencies with both inventory management and labor costs.
Holiday Promotions
HOLIDAY PROFITS
This holiday season will look different for you and your diners – but our experts have you covered. Learn how to create a sought-after menu and maximize takeout, family meals and meal kits for your customers’ holiday events. In this session, we will also share great “gift” ideas for your restaurant to help you boost your profits this holiday season.
Profitable Holiday Promotions
Looking for ways to boost profits for the holidays? Our experts will show you how to drive revenue with gift card promos and gift bundles, and provide an easy-to-follow promotional timeline to enhance your digital presence and boost awareness early this season.
The Gift of Profit: Building a Low-Labor Menu for the Holidays
Do your current staffing challenges have you worrying about how to successfully execute service during the busy holiday season? Our Food Fanatics Chefs are here to help with product ideas and tips and tricks for creating low-labor menus for catering, family meals, or meal kits!
Flavors that Win on Game Day
Find out what consumers are craving for Game Day! Our experts will prepare you for what to do if you run out of wings, give you tips on how to design your Game Day menu for the most appeal and showcase how to market to all the local (and hungry) sports fans.
Profitable Holiday Promotions: Valentine’s Edition
With the potential to be one of your busiest nights of the year, Valentine’s Day offerings should drive not only traffic, but profits too. Our experts will review the pros and cons of a prix fixe menu and give you low-labor, date night package ideas for both dine-in and carryout and provide methods to market your Valentine’s Day offerings to guarantee profits you’ll love.
Reel in Profits with Seafood Features
Whether your diners are looking for healthier protein alternatives, requesting a more sustainable menu selection, or even if you just need to amp up your seafood selection for Lent, you won’t want to miss this session. We will focus on seafood trends and market conditions, and you’ll leave with ideas for low-labor menu items and great tips for designing and marketing an updated menu.
Spring Labor Savers
We know that saving on labor is now a ‘need,’ and not just a ‘want.’ Join this free session featuring our Food Fanatics Chefs to learn about some of our exclusive, low-labor items that are perfect for your Easter or Passover menus. You’ll leave with tips on boosting your spring revenue, even with a small staff or one that is less-than-skilled.
Operator Interviews & Roundtables
OPERATOR ROUNDTABLE: FEEDING CUSTOMERS AND COMMUNITY
We sit down with DV8 Kitchen, Hugs Café and The Giving Kitchen to discuss how operators can incorporate giving back to their community into their business practices.
DIGITAL FRONT DOOR TOOLKIT
Your website, social media and Google presence have never been a more crucial part of your business' success. Get a toolkit to help make your digital presence stand out from the competition.
MAXIMIZING YOUR WEB PRESENCE
Are you getting the most out of your digital presence? With help from BentoBox, learn how to avoid top mistakes, collect data from your website, set up online and e-commerce ordering and get best practices for digital menus.
A Service with No Staff
Can’t find anyone to hire? Try filling your job openings with technology instead. Together we’ll walk through a consumer’s service experience at an operation that uses technology in place of staff. You will see how you can still extend hospitality without as many human touch points.
Winning with a Diverse Team
In honor of Black History Month, the US Foods Diversity and Inclusion team will cheer the benefits of a diverse workforce in this free live session! Our ROCs and Food Fanatics Chefs will be on hand to give recruitment strategies for building a diverse team and provide tips for developing an inclusive workplace. Join us!
Talk Shop Live: Where’s My Product?
Join us for the return of Talk Shop Live, our exclusive live roundtable culinary discussions with independent operators from around the country. During this event, we’ll be talking about the challenges of managing inventory and menus through unprecedented supply chain issues. You’ll gain insights into the featured operators’ best practices and the US Foods resources that helped them make it.
Leading the Way with Women
In honor of Women’s History Month, this session will celebrate the ways women are changing the restaurant industry, show you the benefits of having women as employees and leaders within your operation, and how to empower women in your organization.
Talk Shop Live: Restaurant Reinvention
Don’t miss this session of Talk Shop Live, where you can join restaurant operators as they discuss the ways that they have had to reinvent their business models over the past two years, the technological advancements that they have had to make to keep their doors open, how consumers’ needs have changed and what the future of restaurants might look like to us all.
Restaurant Technology
Adding it All Up with US Foods Inventory
Take control of your food cost and inventory. Get a live demo on how to do inventory the right way with our free tool for US Foods customers.
Payroll and Tip-Pooling 101: What You Need to Know
Ensure you are compliant with changing compensation guidelines from the Department of Labor. Our experts will review tip-credits, help you determine if tip-pooling is right for you, and discuss the various payroll laws we’re seeing across the country and how you can stay on top of them.
A Service with No Staff
Can’t find anyone to hire? Try filling your job openings with technology instead. Together, we’ll walk through a consumer’s service experience at an operation that uses technology in place of staff. You will see how you can still extend hospitality without as many human touch points.
Google My Business: Showing Up When It Matters Most
For diners today, the search for their next meal begins on Google. Learn how to strengthen your presence on Google with a free Google My Business Profile, and we’ll show you the marketing opportunity that exists when you are able view and respond to insights from Google users.
DOING MORE WITH LESS
Making your operation more efficient and profitable is a challenge. Our team outlines new tech trends for smarter staffing, online and handheld ordering, takeout and the food tech trends you need to know to increase profit.
US FOODS MENU PROFIT PRO
Learn how to maximize your profits through analysis of your menu, which items make you the most money and how to create menu items your diners – and your bank account – will love.
HOMEBASE: TEAM MANAGEMENT AND STAFFING
To help you manage the daily changes in the restaurant industry, Homebase provides tools to help you change schedules on the fly, streamline payroll, hire additional staff and get expert HR tips from live advisors. Join our experts to make staff management easy.
TOAST POINT OF SALE
Over 80% of restaurant operators know the right technology can increase sales, but most don't have the right systems in place. In this webinar, we take you through the Toast Point of Sale (POS) platform – designed to connect your systems, help you boost revenue, make off-premise a breeze and manage your staff.
MAXIMIZING YOUR WEB PRESENCE
Are you getting the most out of your digital presence? With help from BentoBox, learn how to avoid top mistakes, collect data from your website, set up online and e-commerce ordering and get best practices for digital menus.
Tackling the Top Restaurant Resolutions
You probably make the same New Year’s resolutions for your operation every year. Do you want to increase sales? Reduce turnover? Take a vacation? Our ROCs and Food Fanatics Chefs will share ideas and goal-setting resources to ensure that this is the year you can actually keep your resolutions!
Consumer Trends
WHAT CONSUMERS WANT: TOP 5 MENU ITEMS TO ADD IN 2021
Diners are finally back to dining in, but what do they want to eat? Get the top must-have menu items and trends from our culinary experts, and learn how to incorporate them in your existing menu.
Operations Support
YOUR LABOR-SAVING SECRET WEAPON: CHEF’S LINE
Short on staff? You’re not alone (but we can help). Get products and prep tips to help you reduce the need for staff and reduce skill gaps, while ensuring a high-quality menu.
DOING MORE WITH LESS
Making your operation more efficient and profitable is a challenge. Our team outlines new tech trends for smarter staffing, online and handheld ordering, takeout and the food tech trends you need to know to increase profit.
LABOR-SAVING KITCHEN HACKS
Streamlining your operations is a must – and that starts in your kitchen. Join our Food Fanatics Chefs to learn how to better use products that help cut prep time and reduce labor costs, while maintaining the flavor, consistency and integrity that diners expect.
RUN A PROFITABLE KITCHEN
From receiving to storage, from prep to plating, your kitchen is where a profitable operation starts. Our Food Fanatics Chefs will show you how to reopen with a profitable kitchen in the new normal. We'll discuss the keys to kitchen efficiency, streamlining your menu and how to stand out from your competitors to give diners what they want now.
PREPARING YOUR RESTAURANT FOR THE SUMMER BUSINESS BOOM
Are you ready for a restaurant and foodservice boom this summer? Get prepared to handle increased volume both on- and off-premise, ramp up your staff and meet diner menu demands.
REOPENING SAFELY: WHAT YOU CAN DO TO PREPARE
As some states are releasing plans to reopen, our ROCs will review tips to help you prepare to reopen your restaurant accordingly. This will include guidance and recommendations from the Centers for Disease Control and Prevention (CDC), Food and Drug Administration (FDA) and National Restaurant Association.
A Stock Yards Exclusive Update: Volatility and Its Impact on Your Profitability
Inflation has caused protein prices to rise to their highest in recent history, but that doesn’t mean you have to lose money with every sale. Industry experts and our Stock Yards team will be joining us to talk market conditions and forecasts so that you can make informed menu and business decisions in the coming weeks and months.
Payroll and Tip-Pooling 101: What You Need to Know
Ensure you are compliant with changing compensation guidelines from the Department of Labor. Our experts will review tip-credits, help you determine if tip-pooling is right for you, and discuss the various payroll laws we’re seeing across the country and how you can stay on top of them.
A Service with No Staff
Can’t find anyone to hire? Try filling your job openings with technology instead. Together, we’ll walk through a consumer’s service experience at an operation that uses technology in place of staff. You will see how you can still extend hospitality without as many human touch points.
Keys to Creating a Culture that Drives Results
If you’re not looking at what you offer potential employees beyond pay, you may be missing out on qualified candidates! Learn what job seekers are looking for and how a renewed focus on company culture can help you attract top talent and improve your metrics across the board.
Tackling the Top Restaurant Resolutions
You probably make the same New Year’s resolutions for your operation every year. Do you want to increase sales? Reduce turnover? Take a vacation? Our ROCs and Food Fanatics Chefs will share ideas and goal-setting resources to ensure that this is the year you can actually keep your resolutions!
Reel in Profits with Seafood Features
Whether your diners are looking for healthier protein alternatives, requesting a more sustainable menu selection, or even if you just need to amp up your seafood selection for Lent, you won’t want to miss this session. We will focus on seafood trends and market conditions, and you’ll leave with ideas for low-labor menu items and great tips for designing and marketing an updated menu.
Talk Shop Live: Where’s My Product?
Join us for the return of Talk Shop Live, our exclusive live roundtable culinary discussions with independent operators from around the country. During this event, we’ll be talking about the challenges of managing inventory and menus through unprecedented supply chain issues. You’ll gain insights into the featured operators’ best practices and the US Foods resources that helped them make it.
Spring Labor Savers
We know that saving on labor is now a ‘need,’ and not just a ‘want.’ Join this free session featuring our Food Fanatics Chefs to learn about some of our exclusive, low-labor items that are perfect for your Easter or Passover menus. You’ll leave with tips on boosting your spring revenue, even with a small staff or one that is less-than-skilled.
Make More with Less
The foodservice industry is experiencing supply and labor challenges, and many restaurant operators are making do with less. Join us for this free session to see how creating multiple menu items with the same ingredients can maximize efficiencies with both inventory management and labor costs.
COLLEGES & UNIVERSITIES, HEALTHCARE & HOSPITALITY
YOUR LABOR-SAVING SECRET WEAPON: CHEF’S LINE
Short on staff? You’re not alone (but we can help). Get products and prep tips to help you reduce the need for staff and reduce skill gaps, while ensuring a high-quality menu.
A Stock Yards Exclusive Update: Volatility and Its Impact on Your Profitability
Short on staff? You’re not alone (but we can help). Get products and prep tips to help you reduce the need for staff and reduce skill gaps, while ensuring a high-quality menu.
Payroll and Tip-Pooling 101: What You Need to Know
Ensure you are compliant with changing compensation guidelines from the Department of Labor. Our experts will review tip-credits, help you determine if tip-pooling is right for you, and discuss the various payroll laws we’re seeing across the country and how you can stay on top of them.
RECOVER AND REOPEN: C&U, HOSPITALITY AND HEALTHCARE
Foodservice operators are dealing with unique challenges in the post–COVID-19 world. Learn how to reopen each zone within your operation safely and how to rethink your business model to adapt to changing needs. Our Food Fanatics culinary experts will also show you how to leverage your existing food packaging to go contactless, while maintaining a quality dining experience. As always, we will leave time for a Q&A session with panelists from your industry to answer any of your questions.
Keys to Creating a Culture that Drives Results
If you’re not looking at what you offer potential employees beyond pay, you may be missing out on qualified candidates! Learn what job seekers are looking for and how a renewed focus on company culture can help you attract top talent and improve your metrics across the board.
“Market Price:” Managing Supply Concerns and Market Conditions with Your Menu
Your menu is the key to your operation’s success. It impacts customer ordering decisions, determines your inventory and can make or break your profitability. Join our experts to learn how menu development and design can help you manage current market conditions.
Reel in Profits with Seafood Features
Whether your diners are looking for healthier protein alternatives, requesting a more sustainable menu selection, or even if you just need to amp up your seafood selection for Lent, you won’t want to miss this session. We will focus on seafood trends and market conditions, and you’ll leave with ideas for low-labor menu items and great tips for designing and marketing an updated menu.
Make More with Less
The foodservice industry is experiencing supply and labor challenges, and many restaurant operators are making do with less. Join us for this free session to see how creating multiple menu items with the same ingredients can maximize efficiencies with both inventory management and labor costs.