Basically what the title says I am the MOH planning the bridal shower. I am located in SoCal, in the Inland Empire/OC : Im looking for restaurants that offer private rooms, Looking for something a little nicer think cute brunch vibes! Something maybe family owned that has good food! any recs please let me know :D

Restaurant Owners and Culinary Enthusiasts,

Who would be interested in stainless steel deli containers? Green alternative, more durable, mitigating microplastics, and much longer lifespan.

It was one of my ideas for use in the back-of-house; it would be compatible with the existing lids and perhaps it would be good to create a more durable lid option with the same functionality.

How many do you have in circulation at your restaurant between the 8oz, 16oz, and 32oz versions on any given day?

How long do the plastic ones last in your kitchens?

What would your price sensitivity be per unit?

If these were microwaveable, would that be plus?

Let me know your thoughts!

I don't want to make this political in any way. I've been reading about the upcoming Tariffs and I'm of the opinion it will be the final nail in the coffin for a lot of the restaurant industry. With guest counts down already due to price increases we were forced to take thru Covid, we don't have room for additional price right now. When Citrus Fruits, Gas, Avocados, Beer, Tequila, tomatoes, and imported proteins take 10-100% increases from Tariffs, the restaurant industry as a whole won't be able to sustain.

I've been in the industry over 30 years, and we have certainly managed thru challenging times before, but I have never seen the landscape this bleak.

I'd be curious how other industry veterans and owners feel the impact will be?

Trying to figure out a good app to track restaurants I've been too, that i like, or want to try. and can sort by say cuisine. doesn't have to have recommendation or review features. would be ideal if i could share access to the lists with my wife. basically something i can pull up when having that what do we want for dinner conversation that ends up going round and round until we end up getting fast food or something because its been an hour and we are hungry. thanks

Hello everyone! So on Monday I started my new job at a Sushi restaurant. I kind of knew this was gong to have wonky management because I got hired on the spot. Regardless I took it because I am a college student and need to pay for my classes. There’s a slight language barrier as everyone in the restaurant speaks little English and all speak the same language. Anyways on my first day of work I was shown the POS system for 10 minutes and then my manager left and told me to ask everyone if had questions and that was the end of my training. It went pretty smoothly and I worked a double that day so later that night she came to check on me and got mad how slow I was finding and customizing food options when taking takeout order calls. She sends me to pack food for the takeout orders but she meddles halfway though and gets upset because some sushi was left out of the order( we were working on 12 orders at the time too so I was pretty overwhelmed but apologized because I assumed I had made the mistake) the final straw was when a woman named Andrea came to get her order. I went to give the lady her order and then was stopped then yelled at because my manager heard Andrew and said I needed to pay attention and I would mess up orders again. I told her the woman was Andrea and we had an order for her and she just told me I was wrong and to work on packing orders because I was stressing people out. 10 minutes later the lady complained that she was waiting when it said order was ready. Turns out it was Andrea and my manager was wrong. I think that pissed her off even more because afterwards she told me to go home early for the night. I got called in today (I have no formal schedule and when I ask she keeps saying she will look) and I’m having a bit anxiety because of the management. I have little options for jobs so how can I make this job work or make her like me more! Thank you!

I know AI is everywhere right now, and for a lot of industries, it’s hard to tell what’s actually useful versus what’s just hype. My business partner, Tom Elliot (he was a lead engineer on the original Fitbit), and I have been building custom AI tools to help small businesses—but instead of generic AI software, we focus on specific, time-consuming tasks that actually need automating.

For example, we’ve been looking at how AI can help restaurants handle high inbound call volumes, customer inquiries, reservations, and common questions during peak hours—without overwhelming staff.

If you run a restaurant, what’s the most frustrating, repetitive task that eats up time but has to get done? Have you tried any automation before, and did it actually work?

We’ve been using Workplace by Meta in our restaurant for staff communication, scheduling, and updates. With it shutting down, I’m on the hunt for a new platform that’s affordable and simple to use, especially for our team who isn’t super tech-savvy. Any suggestions?

Any owners looking for a new POS system and wouldn’t mind trying new things? DM me please.

Looking for a job . I’m a 60 year old man ( look like I’m 59 ) that retired a year ago . I’m hoping to get a sever / bartending/ keyholder position anywhere in Ontario Canada starting in March . I’ve been a GM / owner all my life and bring a lot of skills to the table . Kelsey’s , Montanas , BPs ect . Would appreciate a phone call and a chance to talk , thanks

Hey food lovers! I’m on the hunt for some amazing restaurants in Connecticut...whether it’s a cozy hole-in-the-wall, a must-try fine dining spot, or just the best comfort food around. I love exploring new flavors and trying local favorites, so if you have any recommendations, drop them below!

Bonus points for great ambiance, unique dishes, or just somewhere that feels like a hidden gem. Let’s talk food!

Is it bad to drop off a Resume during business hours if the establishment opens at 5:00pm

I’m a career bartender. Been doing this shit for close to 20 years now, so I came up in the era of cash payments being the majority or at least much more common than they are now. I can go a whole week without seeing a cash payment, and I’m primarily in upscale now so usually it’s a “keep the change” situation. But if you’re giving change, you gotta make sure there’s small bills for tips. I just paid for lunch ($25.68) with two twenties. The young counter girl gave me back a $10 and 4 $1’s. If they had given me two $5’s they likely would have gotten a $9 tip because one dollar bills are Monopoly money. But I can’t bring myself to drop a tenner for a counter service lunch.

For me, I would say it comes down to several factors:

1. Insecurity and wanting to be taken seriously.
2. Bully mentality of trying to undermine others when they themselves have been bullied.
3. A feeling of control and wanting to feel important. Almost like a show off type of behaviour.
4. To show others that they know their stuff. E.g. theyre knowledgeable in said drink or food that they can point out flaws in it. E.g. a real life scenario of someone who sent back a drink because it was at the wrong temperature for coffee.
5. They want to feel special and validated because they lack that enough in their life that they orchestrate scenarios where they can properly control their feelings of validation and receive it.

EDIT: Thanks everyone for your replies!!! My question was meant to highlight scenarios where people do it despite the food being seemingly ok. Like the nitpickers and constant complainers. Of course you should have the right to send back food if it was undercooked/overcooked/not as specified but other than that, I wanted to see what other reasons people use to return food/drink.

Hi everyone,

I have a ceramic panini press (Berto’s Fast Grill) and noticed that when I turn it on, the bottom plate starts heating immediately, while the top plate takes some time before it begins heating. There is no issue with the heating speed once it starts—just a delay in the top plate turning on.

Is this normal behavior for this type of press, or could there be an issue with the heating element or thermostat?

Thanks in advance for any insights!

The restaurant i work at has a small kitchen/ back of house. The kitchen staff always leaves boxes around or dirty pots and pans on the floor, blocking the walk way and getting grease all over the floor. Last month my coworker was carrying a rack off glassware, tripped over pile of boxes that are right in front of the out door, falling face first smashing her fingers underneath her own body weight and the rack where she was holding it. Yesterday i smashed my shin on a bucket because it was right in front of the door as i entered the kitchen. We are often carrying large trays so it's hard to see the floor as you enter the kitchen. I'm constantly telling them I will call osha/ the fire department but i really don't think they understand how this is a safety/ fire hazard. My manager told my coworker who tripped that its her fault because she wasn't wearing non slips. She TRIPPED, NOT SLIPPED. NON SLIP WOULDN'T HAVE MADE A DIFFERENCE. I'm suprised she didn't sue. but would it be wrong of me to call osha/ the fire department? Would they help me?

My wife has a dairy and egg allergy and finding places to eat out with her can be a struggle. I’m curious if anyone knows why so many restaurants don’t have allergen menus on their website. They are typically available at really big chains like Potbelly, but I rarely see them online at restaurants managed by a local restaurant group and then even less so at mom and pop restaurants.

I’m not talking about a gluten-free menu but rather one something more like an allergen matrix.

Yo! Not gonna lie — this is an automated message sent by our AI (yeah, I’m basically a robot right now). We do cool stuff like automating lead gen, task management, and sending clever messages like this one. If you're tired of doing the boring stuff manually, hit me up. Want proof this message was automated? DM me “LOL Sure” and our AI will roast your least favorite task (gently). Stay awesome, The (Mostly) Human Team 😎

My joint is having a nasty gnat problem at the moment, and I’ve heard from some people who used to work in kitchens that a small bit of bleach in the drains on the floor is good for killing gnats. I’ve also heard that it’s bad for pipes (though obviously the intention isn’t to dump a bunch down them but rather have just enough to kill anything in the grates) and the source of this info hasn’t worked in the industry in a long time. Is it even worth raising the idea to my boss?

Temple of Spices

"Authentic Sri Lankan Delights, Just for You!"

"Welcome to Temple of Spices where the rich culinary heritage of Sri Lanka comes alive on your plate. Inspired by generations of tradition, our dishes are crafted with bold spices, fresh ingredients, and time-honored recipes that capture the essence of island life. From fragrant rice and curry to crispy hoppers, sizzling kottu, and the comforting warmth of coconut-infused delicacies, every bite tells a story of home, culture, and celebration. Whether you’re seeking a fiery spice kick or a soul-soothing meal, our menu offers an authentic taste of Sri Lanka’s diverse flavors. With warm hospitality and a passion for good food, we invite you to experience the magic of Ceylon—one delicious dish at a time."

Experience the rich and vibrant flavors of Sri Lanka with every bite! Our restaurant brings you authentic Sri Lankan cuisine, crafted with traditional spices, fresh ingredients, and time-honored recipes. From aromatic rice and curry to street-food favorites like kottu and hoppers, every dish tells a story of culture, warmth, and heritage. Whether you're craving bold spices, coconut-infused delicacies, or comforting home-style meals, we invite you to savor the true essence of Sri Lanka—served with love and hospitality.

CONTACT DETAILS

Address: 29 Dickson St, Mount Waverley VIC 3149

Number: 0393101219

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I am looking for a recipe management software that would help us manage food costs and recipe management. We have a medium-sized catering service and a recipe management software would greatly help us in computing and basically doing all the maths for us. Sometimes doing it in Excel can be a pain. Any ideas are greatly appreciated.

Anyone else use the Gnat Caps and think they look like little top hats on your bottles? 😆

Hi all, I have years or exp as an events director. I’m stepping into catering and am wondering what commissions you get. I’m used to commissions being an admin fee. At my new role they are having me get commissions based on if I generate the lead? Additionally, I am running their offsite events, and it has been grouped in with catering? We don’t offer full service but do buffet style and onsite grilling. I’m basically doing the same amount of work I would do for an event with the same templates but because it’s “offsite catering event” and not generated by me (just a regular inquiry) I am making no commission. They do not do commissions for their event girl either. they are concerned about an admin fee turning guests off and think that this is standard. I’m not going to quit or anything, but I accepted a mid base pay thinking I’d get commissions of off the work I’m doing. I’m not a sales woman or sales director, of course I want to generate business for them but I can’t control if that business comes and if I get commission on it. Does this seem normal and am I just not understanding? I feel zero incentive to plan these offsite events, because it’s not what I am used to. Happy with the role, and don’t mean to come off spoiled. Just genuinely confus

Hi everyone! I'm a grade 12 AP research student in Toronto and I'm doing a study on online reviews for restaurants and ordering take-out. If you are from Toronto (GTA), I have a google form survey that I would greatly appreciate anyone taking 5-10 minutes to fill out if they want to add to my data collection and offer some opinions. It is completely optional, no personal information will be collected, there is a consent form, and it has been approved by my school's ethical review board. Nothing is mandatory :). Please email allisonapresearch@gmail.com if you have any questions.

google forms link: https://docs.google.com/forms/d/e/1FAIpQLSe0tMVl68rdROnOhApncXsLo20SX_7bmdTYtk38AMMOFZiJYw/viewform?usp=sf_link

So, as left over food connoisseur I have a great idea for a restaurant. Food is only served in Tupperware containers that are the square style you get from chinese takeout that is stained red from spaghetti sauce. All the menu items are a day or two old. Nothing is served fresh and only served cold. Menu will include but not limited to the following;

• cheeseburger with fries that already have ketchup on them
• ramen that is in the pint containers and the broth is all separated
• salad that has dressing on it, with options of chicken or steak
• Spaghetti and meatballs with half melted cheese
• chili…
• enchiladas and rice

This idea was sparked when I informed my friends that I don’t heat up my meal prep lunches at work and just eat them out of Tupperware. More suggestions are appreciated.

Hi everyone! I have an upcoming interview for a hostess position at one of the most upscale restaurants in my area but I have limited hosting experience. Does anyone have any advice for my interview and what would you want for a hostess to be skilled at?

We’re new and we’ve built a ton of hype so we found that lots of competitors often come in nervously ordering items to go. Research? Curiosity? They never seem to admit it lol

Served a few folks over the weekend who asked LOTS of questions and seemed to already know me and my story before even asking (we’ve had several recent publications). I went with it because we’re known for talking to most all of our guests and I enjoy it, but I had a feeling they were “somebody” in town. They were pleased and left smiley and happy with their experience and items served.

Next day I’m reading the “about us” section of a local darling publication and their advertising tiers when suddenly I see a familiar face - turns out one of those guests is the Founder/CEO of said local publication…

I'm stepping into the commercial management and investing in a South Indian restaurant in Dubai for the first time. The backstory: the restaurant was set up by a friend who saw an opportunity to utilize some idle space but didn’t have prior experience in the food business. He’s occupied with his primary job and wants me to take over full commercial operations.

Although I’m new to the restaurant industry, I have the time and commitment to focus on this project. I’m currently preparing a report on potential improvements, exploring everything from menu design and branding to marketing strategies and operational restructuring to enhance the overall customer experience and profitability.

I’d love to hear from anyone with F&B experience, particularly in the UAE market, or anyone who just enjoys sharing creative business ideas. What strategies have you seen work for South Indian or niche restaurants? What would you prioritize in this situation?

Feel free to share your thoughts here or DM me if you're interested in brainstorming together. Would love to connect!