Our restaurants may be closed and we may be on lockdown, confined to our homes, but we can, at least put the time we have to good use. Online culinary webinars for chefs are a good way to expand your knowledge and reacquaint yourself with others’ opinions.
These are testing times for restaurateurs and chefs with the coronavirus crisis threatening an entire industry, but what we do today will impact how we will emerge from the period of economic inactivity. By learning from our peers and seeing how other restaurants, not only in our own countries, but around the world respond to the coronavirus crisis will help inform the best strategy for reopening or for re-entering the workforce.
Here are a list of free online webinars that can help you define your return-to-work strategy, to build a more sustainable restaurant model, as well as completely online resources for general online learning, improving your skills and techniques.
The objective of this session by Hari Hospitality, Hong Kong-based but looking at other regions also, is to put together all the experiences, feedback, articles, studies, best practices and ideas collected about what is happening in the different markets. Includes video testimonials coming from hospitality, takeaway, FnB groups, nightclubbing, and catering companies partnering with Hari.
The webinar aims to help participants gain a deeper understanding of the impact COVID-19 is having on restaurants and bars, how food-service brands across the country are pivoting to delivery, take-out and other innovative models while dining rooms are closed. Experts will discuss what the industry is looking for in government relief and what the sector might look like in the months ahead. Speakers include Phil Colicchio, Kevin Rice and Andrew Rigie.
Covering the following issues, including real-life case studies of restaurants that have started offering deliveries: What can restaurants do make their delivery operations a success? How can chains quickly scale up and make the economics work? What key challenges will they face once they start delivering?
Restaurants Canada provides this online webinar giving an overview of new benefits offered by the Government, employer and employee responsibility during the COVID-19 pandemic and ensuring compliance with best HR practices.
In the webinar Kitchen United offers advice on the Paycheck Protection Program from their CFO, front-of-house layout and operations, audience building and marketing messaging as well as menu design and special product offerings.
Scott Absher, the CEO of ShiftPixy, will discuss the importance of rethinking human capital, regaining control of delivery operations, and elevating customer engagement during this crisis and beyond. Register for the live webinar or to catch it at a later date.
Recently, Rakuten Ready dives deep into their study sheding light on why order for pickup comes out ahead of other options. Also covering steps for implementing and leveraging an order for pickup strategy, how much ROI can increase using order for pickup and how restaurants can seize on the opportunity today.
Webinar participants discuss the equipment issues they’re facing, the benefits of scaling down prep areas by using commissaries and finding ways to automate back-of-the-house processes, giving a look into what has worked best for them and what they wished they could do differently.
This webinar from 2018 is still useful for today and especially going forward through the next few months. Customers expect businesses to deliver customer service online and when you don’t, it’s a huge missed opportunity to build better loyalty and boost your online reputation.
After Central was named restaurant of the decade by Latin America's 50 Best, Virgilio Martínez is looking to explore new territories, but not without the help of some super-talented chefs. Meet the trio helping the Peruvian chef realise his vision in Russia and Japan.
As Scotland's restaurants prepare to reopen with restrictions, the country's foremost chef, Tom Kitchin, says 'enough is enough' and demands that restaurants be allowed to open fully. Here's the full story.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.