STN’s Post

For me, the restaurant business is a blend of art and science. You stop experimenting, you stop growing. You stop creating, you stop growing. So, here's what keeps me inspired: ⇒ Planning ⇒ Menu development ⇒ Recipe experimentation ⇒ Hosting cooking classes ⇒ Developing seasonal menus  ⇒ Staff training and development ⇒ Networking with F&B professional ⇒ Researching food sustainable practices ⇒ Exploring new restaurants and competitions ⇒ Nurturing a positive and inclusive work culture ⇒ Exploring new trends in restaurant technology ⇒ Organizing charitable events and giving back to the community But importantly, enjoying everything that I do in my 3 restaurants and 1 catering company. What activities fuel your passion for the restaurant industry? #restaurant #hospitality #business

'Eating a healthy meal shouldn’t be a privilege but a human right!' 🤝 Scaramouche and The Stop have a longstanding relationship that centers around bringing people together through food. We both know that community is the secret sauce. Learn more about our partnership in our new blog: https://lnkd.in/e28seDg7

Excellent initiative.

The passion and dedication our team pours into every single day that we open our doors is incredible, but it's not always glamorous. Behind the scenes at our pay-it-forward café and community hub, there are days when things don’t go as planned. This past Saturday was busy. We faced a sudden influx of guests, with our dining room at full capacity and more people arriving. Our kitchen staff scrambled, prepping meals faster than ever, while our front-of-house team managed the rush with calm and compassion. And yet, accidents happen and a tray full of eggs landed on the floor. Instead of losing momentum, the team pivoted. They worked together to clean up the mess all while making sure our guests experience wasn't impacted. And they did it with laughter and smiles on their faces. The mood in the dining room never changed. Volunteers jumped in to help out, and one of our regular guests was out there helping us spread kindness, sharing an extra button so someone else could have a meal. It’s moments like these that remind me: the work we do at 541 Eatery & Exchange is so much more than serving food. It’s about community, resilience, and caring for one another. The messy, unpredictable days are often the most meaningful. I couldn’t be prouder of our team! #PayItForward #NonProfitLeadership #CommunityFirst #KindnessInAction #GratefulLeadership #SocialEnterprise

Hospitality businesses are entrenched in their #communities. They are used by individuals, couples, families and other businesses to celebrate different occasions or just to take time to rest and reflect. The community supports them by frequenting them and hospitality businesses support communities by also providing opportunities for employment and giving people a first, second or even third start. An example of this is a new opening Home Kitchen: The Social Impact Restaurant, a fine dining #socialenterprise concept in Primrose Hill, London founded by Michelin starred chef Adam Simmonds to provide training and employment for #homeless people. If you are looking for somewhere to celebrate that next birthday, anniversary or business deal and want to make a difference, consider making Home Kitchen: The Social Impact Restaurant or other hospitality #businessesforpurpose your go to choice. https://lnkd.in/eA4mw6Xv

“I am 100% down.” That was Guy’s text response to me exactly 4 years ago today, on March 13, 2020. While early in the Pandemic, it was abundantly clear that CoVid was going to wreak havoc on restaurants.  Guy, when asked to help, not only jumped in-he took charge. His primary goal was to help the millions of restaurant workers left jobless as restaurants around the country shuttered their doors.  Within days, the Restaurant Employee Relief Fund (the “RERF”) rerf.us was born. With a few short weeks, it had raised and distributed over $20,000,000 to over 40,000 impacted restaurant workers. The relief fund took a huge team effort. So many great companies and people.  But Guy made it happen. He reached out personally to countless CEOs for donations, made himself available at all hours for interviews, conversations, and anything else needed to support the cause.   Why? He didn’t need to do this. In fact, given all of his other professional obligations during this tumultuous and uncertain time, some questioned his intense commitment to the challenges facing restaurants and their employees. First, Guy is an extraordinary person who cares about people. He has always jumped in to help others in need, no matter the challenge.   But equally important, he understands the critical, intangible value of our restaurants, especially to those who need opportunity the most.  Guy knows that restaurants represent the best of America itself, and that our restaurant employees are its beating heart. It's hard to believe, but 4 years later we have challenges even trickier than CoVid facing the restaurant industry.  However, today, unlike 2020, the biggest threats come not from a deadly virus, but from elected officials and legislation that harms jobs and business. It’s time for us to channel our “inner Guy” and be people of action and purpose; to work with lawmakers to create laws that help restaurants and employees thrive, and to repeal, repel and quash any that don’t. So, on the 4 year anniversary of Guy’s Restaurant Employee Relief Fund, to all of you who are “100% down”,  a toast to you, restaurateurs, restaurant employees, and to the great Mayor of Flavortown.  The best days for restaurants are ahead! #guyfieri2024 #presidentofflavortownusa Team RERF Guy Fieri PepsiCo The Elliot Group National Restaurant Association Ecolab Uber Tito's Handmade VodkaNational Restaurant Association Educational Foundation (NRAEF) California Restaurant Association Strathearn, Reid Kimberly K. Alice Elliot Greenberg Traurig, LLP Bush's Beans Netflix Olo Cargill Food Network https://lnkd.in/gBnp5a_C

1. Develop a unique and memorable concept for your restaurant. This could involve a creative theme, innovative menu offerings, or a special dining experience that sets you apart from competitors. 2. Emphasize high-quality ingredients, expert culinary techniques, and consistent food preparation to create dishes that customers love and remember. 3. Provide exceptional customer service that goes above and beyond expectations. Train your staff to be friendly, knowledgeable, and attentive to customer needs. 4. Design an inviting and visually appealing ambiance that complements your concept and makes customers feel comfortable and excited to dine at your restaurant. 5. Get involved in the local community by hosting events, supporting charitable causes, or participating in local festivals and markets. This helps build goodwill and establishes your restaurant as a valued member of the community. #RestaurantConsulting #MillsRestaurantConsulting #ElevateYourDiningExperience

🍽️ Did you know you can support the Holocaust Center by dining out this September? Thanks to Talk of the Town, you can round up your check at participating restaurants to benefit our Center! It’s an easy way to give back while enjoying a great meal. Ask your server how you can help support the Holocaust Center when you dine. Every bite counts! For exact locations, visit our website or message us to learn more! 🌹 #SupportLocal #RoundUpForCharity #HolocaustCenterFL #DineForACause #TalkOfTheTown #CharityDining #SupportLocalBusiness #HolocaustAwareness

Econautics believes that the most critical issues of today are all interconnected. For example, you can't achieve health equity if patients don't have access to clean air to breathe, water to drink, and healthful foods to eat. That's why we are actively seeking out and #learning from other #nonprofits in the City of Fort Worth throughout our #reorganization this year. We are #listening to established nonprofits about their challenges, successes and opportunities. We are working to create new #partnerships and to incorporate this #feedback as we design our programs. #Together, we can create #transformationalchange. This week, we want to say thank you to Taste Project Founder Jeff Williams for his time! If you haven't heard of this awesome organization, Taste Project is a nonprofit with a mission to: "feed, educate, and serve our community so they may “…taste and see the Lord is good.” Psalm 34:8. ...Our first project, a non-profit restaurant, focuses on healthy, quality meals made from fresh ingredients. Our menu has no prices. This is a give and take concept. We ask guests to do one of the following: 1) pay what you can afford, 2) pay what you would typically pay, or 3) pay what you would typically pay, plus a little extra." Learn more on their website https://lnkd.in/gX-3HWxa or check them out at: Taste Community Restaurant 1200 South Main Street Fort Worth, Texas 76104 P.S. - Do you know of an awesome local nonprofit that we should check out? E-mail us at info@econautics.org!

An unexpected source of inspiration for development and fundraising! In the dynamic world of fundraising, seeking wisdom from diverse fields is key. One such gem I stumbled upon is Danny Meyer's book, "Setting the Table." Don't underestimate the power of the service industry as a source for words of wisdom. Meyer's philosophy teaches us that hospitality is more than a transaction—it's a dialogue. Whether you're cultivating donors or serving guests, the principles of genuine connection, empathy, and attention to detail remain paramount. By embracing these values, fundraisers can elevate their approach, fostering deeper relationships and driving impactful results. Let's continue to draw inspiration from unexpected sources and craft experiences that leave a lasting impression! https://lnkd.in/g7Q5gy_E