Learning experiences are the best experiences.
In honor of National Restaurant Workers Day, we’ve pulled together some of our favorite interviews, reports, and expert tips related to thriving in the restaurant industry. Watch on your own or share with your team – they’re all available for free on-demand.
Balancing Act: Crafting Sustainable Operations in the Restaurant Industry
We’re sitting down with Chef Shulman and writer and editor Nina Friend to discuss how reimagined restaurant hours have led to better work-life balance for the team at Her Place – and why seats continue to stay full Monday through Friday.
Featuring:
Chef Amanda Shulman, James Beard Award nominee and owner, Her Place Supper Club
Nina Friend, Writer and Editor
Emily Schultz, Senior Brand Manager, BentoBox
The Business of: Turning Your Restaurant Worker-Owned
Worker-centric ownership models solve, at a structural level, many of the issues with restaurant ownership uncovered in the labor crisis of the past few years. In this article, you’ll meet restaurants in different stages of this transition and gain insight into how it works behind the scenes.
Featuring interviews with:
Arizmendi Bakery (San Francisco, CA)
Reem Assil (Oakland, CA)
The Daily Press (Brooklyn, NY)
Report: The State of Restaurant Tipping 2023
Did diners get sick of tipping in 2023? That’s the question BentoBox asked in The Restaurant Tipping Point: How Diners Really Feel About Gratuities, a report that sought to understand the (fatigued) state of American tipping.
You’ll learn why:
Tip creep is real, and being driven by younger diners
Diners like the control tipping gives them, even if they don’t like tipping
People who have worked for tips in the past tend to like tipping more
Building a Business Plan that Puts Staff Wellness and Equity First
In the past few years especially, the conversation around attracting and keeping a great restaurant workforce has (thankfully!) gained the industry-wide attention it deserves. For this live webinar, we’re sitting down with Ana Castro, a renowned chef, restaurateur, and James Beard Award finalist, to learn more about how she prioritizes wellness and equitability for her team at her latest venture, Lengua Madre, in New Orleans.
Topics will include:
Mentorship in the restaurant industry
Retaining a staff through career-pathing
Operating a business that stays true to core values
Hosted by:
Ana Castro, Executive Chef, Lengua Madre
Dinkinish O’Connor, Writer + Author of ‘Sipping Lovely’ Newsletter
How to Reinvent the Restaurant
Chef Tracy Malechek-Ezekiel and her husband, restaurateur Arjav Ezekiel, met while training with Union Hospitality Group in 2015. Now as owners and operators of Birdie’s in Austin, Texas, the two have made it their mission to transform typical hospitality with a front-to-back of house experience that benefits its team, too. Their approach? A restaurant model that prioritizes staff wellness, with cross-training, manageable menus, equitable staffing, and more.
Tune in to learn:
Best practices for building sustainable labor
How to cross-train employees
Birdie’s success story and how it can be applied to your staffing strategy
Hosted by:
Lenny DeFranco, Sr. Manager, Brand Content, BentoBox
Tracy Malechek-Ezekiel, Co-Owner and Chef, Birdie’s
Arjav Ezekiel, Co-Owner and Beverage Director, Birdie’s
BentoBox’s 2023 Diner Journey Report
How are diners finding restaurants these days? One word: Online. Relying on data from over 2,000 US diners, BentoBox’s 2023 Diner Journey Report investigates the latest trends in restaurant discovery. In this virtual event, we’ll review the report and highlight key takeaways for restaurants looking to attract new guests.
Tune in to learn about:
The channels diners across the US are using to discover restaurants
Tips and tricks for activating these channels – and making sure your restaurant stands out
Effectively marketing your restaurant to a new era of diners
Hosted by:
Leonard DeFranco, Brand Content Marketing, BentoBox
Jenna Postiglione, Growth Marketing, BentoBox