JFS Curtze

"Rising turnover, tighter margins, and shifting labor expectations mean every hour and dollar spent on onboarding must show measurable returns. The right restaurant training strategies can turn this expense into an opportunity to enhance retention and performance."

Operator's Edge® | 10 Proven Strategies to Reduce Retraining Costs and Enhance Employee Retention in Restaurants Find the top tips to successfully run your business through consumer insights, restaurant trends and management advice.

"These concepts represent a dining trifecta of customization, conviviality and an experience that can be tough to replicate at home, and their global image is also a plus. While they will remain the province of specialists, they do offer lessons for the broader market."

State of the Plate - How Hands-On Dishes Shape Modern Dining From fondue and charcuterie to hot pot and Korean barbecue, interactive dining is winning over consumers in search of connection

"The findings reinforce what employers everywhere see every day: restaurant experience builds highly transferable skills that help people succeed throughout their careers.”

🔗: https://www.restaurant.org/education-and-resources/resource-library/report-highlights-restaurant-industry-career-perceptions/

𝐃𝐞𝐝𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐭𝐨 𝐐𝐮𝐚𝐥𝐢𝐭𝐲

🔗: https://specialtysteak.com/

"In today’s competitive foodservice landscape, limited-time offers (LTOs) have become one of the most effective ways for operators to reach new guests, increase frequency, and build brand excitement."

Operator's Edge® | Why LTOs Matter More Than Ever in Foodservice Find the top tips to successfully run your business through consumer insights, restaurant trends and management advice.

“For someone that’s not overly optimistic on a lot of things, I’m optimistic that food will be delicious in places you least expect it, because it has to.”

Eat the ‘dodgy sandwich,’ says chef David Chang | CNN David Chang has learned a few things about traveling in an era when we’re all a little too preoccupied with the quest for the best.

"From first jobs to management, leadership, and ownership, restaurants help develop essential skills, such as teamwork, communication, problem-solving, customer service, adaptability, and time management."

🔗: https://www.restaurant.org/research-and-media/research/research-reports/industry-careers-in-america/

Natures Market produce takes the unpredictable out of food service.
• Free from weather conditions‍
• Sturdy clam shell packaging
• Shipped "living" with roots still on
• Free from outdoor contamination

🔗: https://www.curtze.com/natures-market-hydroponic-produce

"The next big thing on menus is actually quite small. Petite portions are proliferating as consumer eating occasions and restaurant-convenience store hybrids continue to blur the lines of foodservice, expanding the snacking category in the process. Now, any time of day—not just the traditional afternoon or late-night bite—presents an opportunity for snack activation. Snacking fills the void when cravings strike or when petite portions are desired."

Why the Snack Category Is on Fire Evolving consumer patterns and convenience store hybrids are creating big opportunities for snacks and other small bites.