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 ROCs will walk you through the details of the most underutilized component of the CARES Act – the Employee Retention Tax Credit.
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.
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.
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.
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.
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.
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.
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 Restaurant Operations Consultants 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.
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 Cafe 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.
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 who 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.
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.
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.
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.
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.
Operator Interviews & Roundtables
OPERATOR ROUNDTABLE: FEEDING CUSTOMERS AND COMMUNITY
We sit down with DV8 Kitchen, Hugs Cafe 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 who uses technology in place of staff. You will see how you can still extend hospitality without as many human touch points.
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 who 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.
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 Restaurant Operations Consultants 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 who uses technology in place of staff. You will see how you can still extend hospitality without as many human touch points.
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.