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Food & Beverage

[Updated] Uber is Out: Just Eat Looks to Merge With Grubhub Instead

Fronts Teaser
Due to possible anti-trust issues, it appears this deal will no likely happen.
By
Jeremiah Batucan
Operations

A Complete Reopening Guide That Any Bar, Restaurant, or Hospitality Leader Should Read

Fronts Teaser
Leaders come together to share creative strategies and tactics as the industry reopens.
By
Jeremiah Batucan
Food & Beverage

Belvedere Believes Quality Over Quantity Will Be Key In Future Menus

Fronts Teaser
We discussed how bars and restaurants can structure their menus with Allison Varone, VP of Belvedere Vodka for Moet Hennessy USA.
By
Jeremiah Batucan
Food & Beverage

Insights on Successful Cocktail Kit To Go Programs

Fronts Teaser
With Memorial Day Weekend coming, here is how two operators are driving sales despite capacity restrictions.
By
Jeremiah Batucan
Operations

Behind the Bar: Cali BBQ Shares How Digital Investments Are Paying Off

Fronts Teaser
This California operator is generating more profits than before COVID- he shares how.
By
Jeremiah Batucan
Food & Beverage

Planning for Cinco De Mayo with a Virtual Happy Hour

Fronts Teaser
We're hosting an IG live with National Ambassador of Milagro, Jaime Salas
By
Jeremiah Batucan
Operations

Comparing Georgia and Tennessee's Plans to Reopen Restaurants

Fronts Teaser
The two states are set to reopen on-premise dining on Monday and we review their state guidelines.
By
Jeremiah Batucan
Food & Beverage

San Francisco Caps Fees From Third-Party Delivery Platforms

Fronts Teaser
The temporary ruling sets the delivery cap at 15% during the coronavirus pandemic.
By
Jeremiah Batucan
Food & Beverage

View From the Bar: Keys to Staying Open

Fronts Teaser
Craft & Crew offers insight into keeping revenue at 30-40% of previous levels.
By
Jeremiah Batucan
Operations

Understanding the Psyche of Bar & Restaurant Guests Upon Reopening

Fronts Teaser
Returning to on-premise dining and drinking may come with hesitations and operations should use this time to prepare now.
By
Jeremiah Batucan
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