In today's episode, Kate and Rachel discuss some methods that restaurants can use in order to attract Generation Z customers to their establishments. According to an article published by The Digital Restaurant, Gen Z is expected to make up about 40% of consumers within the next decade, making Gen Zers an important group for any business to target. From using certain social media platforms for marketing to offering experiences that Gen Z will love, there are many ways to make sure Gen Zers are showing up at your restaurant's door.

In today's episode, Kate and Rachel discuss a variety of trending topics from the past week. This includes the ongoing discussion about requiring a proof of vaccination to attend events, some tips for getting back into the groove of hosting events after the past year, and some new catering trends. Take a listen and let us know what you think on these topics by sending us an email at [email protected].

Catering trends photos: https://www.bizbash.com/catering-design/food-trends/media-gallery/21440298/6-catering-ideas-from-instagram-for-passed-hors-doeuvres

In this episode, Kate and Rachel discuss Generation Z in the hospitality industry, specifically from the perspective of hiring Gen Z as employees. As a younger generation, Gen Zers (also known as Zoomers) are an asset to bring within your restaurant for their bright, fresh, and trendy energy and perspectives. And with the current climate of the hospitality industry in a bit of a rehiring labor struggle to some degree, this information is important! Take a listen to learn more about Gen Z, what motivates them, why they would bring talent to your restaurant staff, and how your restaurant can attract this age group.

In this episode, Kate and Rachel chat about this week's latest hospitality industry news and trends. Take a listen to hear the latest noteworthy stories, like Eleven Madison Park announcing a 100% vegan menu coming June 10, 2021 and how Washington D.C-based restaurant Oyster Oyster makes its takeout supplies as sustainable as possible.

What news stories have you heard this week in the industry? Let us know via email at [email protected].

In this episode, Kate and Rachel talk about the latest hospitality and event industry news that is relevant to those who work and socialize within the industry. As many restaurants, hotels, and event venues have been ramping back up to prepare for new initiatives, this episode will keep you up to date on any noteworthy stories you may have missed during this time. Hint: the episode includes talks about a certain wedding food truck trend, a brand new catering concept for at-home parties, and the rehiring labor challenges many restaurants have been facing lately. 

Discussed articles:

https://www.eater.com/22405973/covid-19-vaccinated-diners-maskless-safe-outdoor-restaurants

https://www.nytimes.com/2021/04/27/style/wedding-reception-specialty-food-trucks.html

https://www.bizbash.com/catering-design/event-design-decor/article/21392046/get-a-sneak-peek-at-this-new-event-concept-from-industry-bigwigs

https://www.eater.com/2021/4/26/22403613/restaurant-industry-labor-shortage-culinary-agents

https://www.bizjournals.com/boston/news/2021/04/27/bostons-full-reopening-set-for-aug-22.html

In this episode, Rachel and Kate recap a virtual panel that Tripleseat hosted called "What Event Planners Want From Your Venue." The panelists included three event planners: Nashville-based Kristi Allen, VP/Senior Manager of Events at AllianceBernstein, Boston-based Mai Miller, Co-Founder and VP of Client Services at The New Normal, and Washington D.C-based Natalie Thomas, Co-Founder of MTG Hospitality. The panelists discuss what they have been looking for in venues, how the event booking process is going, how they find venues, and much more for both corporate and social events.

Thoughts on the episode? Reach out via email to [email protected].

On today's episode, Kate and Rachel talk about four Tripleseat features that can help Tripleseat customers generate event leads to their restaurants, hotels, unique venues, and catering services. We are seeing event leads coming in right now at pre-pandemic levels, and that is an exciting fact for the event industry! If you are a Tripleseat customer, be sure you are making the most of your Tripleseat account by optimizing all of the ways you can generate leads as a customer. If you are not a Tripleseat customer, but this episode has you interested in growing your private dining and events program, check us out at https://www.tripleseat.com/!

In today's episode, Kate and Rachel discuss all things food, beverage, event, and marketing trends across the hospitality industry for the spring. With COVID vaccines quickly rolling out, we feel optimistic that this spring and summer will be much better than last and these trends will help that happen in some ways. Take a listen and let us know what other spring trends you have seen or how your venue is preparing for spring by writing in via email to [email protected]!

BizBash article: https://www.bizbash.com/catering-design/food-trends/media-gallery/21319420/15-lowtouch-hightaste-catering-ideas-for-live-and-virtual-events

NYC Open Restaurants Program article: https://www.grubstreet.com/2021/03/how-does-nyc-open-streets-work.html?utm_source=flipboard.com&utm_medium=social_acct&utm_campaign=feed-part 

In this week's episode, Kate and Rachel break down the various parts of the Restaurant Relief Fund. If you listened last week to Episode 40, you heard our awesome conversation with Andrew Rigie of the New York City Hospitality Alliance where we discussed the Restaurant Relief Fund, but now we are breaking it down even more. This fund is part of the 1.9 trillion dollar American Rescue Plan that includes 28.6 billion dollars worth of grants for restaurants to spend on various needs. The fund includes a lot of details about the specific ways the grant money can be spent, when it can be spent, who gets what exactly, and so on. Take a listen to hear all of this and the other actions that need to be taken to help rebuild the hospitality industry moving forward.

In this episode, Kate and Rachel are joined by Andrew Rigie, Executive Director at the New York City Hospitality Alliance. Rigie comes from years of experience in the hospitality industry and launched the NYC Hospitality Alliance in 2012 to deliver education, services, and representation to the NYC restaurant and nightlife scene in government and media.

Throughout the pandemic, Rigie has been a major advocate for all types of policies to support the hospitality industry through the COVID-19 crisis: from city legislation to suspend personal liability on restaurant leases to capping third-party delivery fees, enforcing the now permanent Open Restaurants program to allow outdoor seating on the city sidewalks outside a restaurant, and most recently the Restaurant Relief Fund, which is included in the 1.9 trillion dollar American Rescue Plan signed by President Biden on March 11, 2021. The Restaurant Relief Fund gives 28.6 billion dollars worth of grant money to restaurants in need and is a piece of legislation heavily backed by New York Senator Schumer, whom Rigie closely supported. 

Rigie discusses all of these experiences in the episode, along with what more needs to happen to get restaurants completely back on their feet, other pre-pandemic challenges in the hospitality industry that now should be addressed, and the overall power of the hospitality community.