Modern Restaurant Management

DECEMBER 21, 2020

Restaurants had to quickly adapt by adding outdoor seating while creating an inviting atmosphere, as well as offering the same experience your customers are used to receiving at your establishment via delivery and takeout. Steve Martorano, owner of Cafe Martorano in Fort Lauderdale. Shyam Rao, CEO and Cofounder, Punchh.

2020 193

2020 Kitchen Safety Food Safety Loyalty Program 193

Modern Restaurant Management

JULY 16, 2021

The announcement comes after the COVID-19 pandemic presented many challenges for the hospitality industry, particularly for restaurant General Managers who grappled with unprecedented obstacles, such as labor shortages, customer and employee safety, and supply chain delays. Killer Burger Teams with Village Family Capital.

Franchise 147

Franchise Franchising 2021 Employee Relations 147

EATER

MAY 16, 2024

Just recently, KNEAD Hospitality + Design , which operates more than a dozen restaurants in the DC area, introduced reimbursement of childcare costs — up to $1,800 per quarter — for salaried employees, which comprise 110 of their 920 staff members. Which, as an employee is one thing, but once you get into management, the stakes get higher.

Employee Relations 95

Employee Relations Government Hospitality Take-out 95

Modern Restaurant Management

JULY 30, 2021

It’s one more way we can show how much we care about our employees. “We’re thrilled to partner with the KFC Foundation to provide KFC restaurant employees with the tools they need to quickly build emergency savings funds and establish long-term saving habits,” said Leigh Phillips, President and CEO, SaverLife.

Franchise 196

Franchise Franchising Fast Casual Point of Sale 196

Modern Restaurant Management

AUGUST 5, 2020

We are offering restaurateurs the opportunity to operate a second brand within their existing brick and mortar location, increasing their bottom line by also becoming a virtual kitchen owner.” DeliverThat also released an extensive driver education program to ensure the level of quality and safety during current Covid-19 conditions.

Food Safety 195

Food Safety Mobile Ordering Online Ordering Kitchen Safety 195

Modern Restaurant Management

AUGUST 14, 2020

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

Franchise 186

Franchise Franchising Kitchen Safety Food Safety 186

Modern Restaurant Management

NOVEMBER 2, 2020

For the respondents who reported having outdoor seating (or planned to add outdoor seating soon) and whose climates allow them to seat people outdoors nine or fewer months of the year, the decision to “weatherize” the patio for the colder weather was split. Meeting Customer Expectations. ” Off-Premise Focus.

2020 217

2020 Mobile Ordering Hotels Food Safety 217

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. New & Notable spotlights the latest news restaurateurs need to know.

Food 147

Food Tip Distribution Guest Recovery Food Safety 147

Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Redesigning workflows to ensure safe distancing between employees.

Food Safety 142

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 142

Modern Restaurant Management

DECEMBER 3, 2020

She started her career in private wealth management, serving as the Director of Client Relations for an investment advisory firm where she honed her skills for management of client relationships and true servant leadership. Her journey into the franchise world began when she joined MOOYAH Burgers, Fries, & Shakes.

Franchise 127

Franchise Franchising Catering Online Ordering 127

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.). Chick-fil-A.

2020 132

2020 Kitchen Safety Consumer Goods Point of Sale 132

EATER

JULY 6, 2022

Former apprentices and employees say they faced working conditions they considered unsafe, while numerous former livestock employees describe what they view as unnecessary animal suffering within Stone Barns’ holistic land management system. The farm is run by Jack Algiere, who was hired as the center’s first employee in 2003.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Modern Restaurant Management

MARCH 16, 2020

percent from unusually high numbers a year ago related to U.S. 65 percent wipe down bathroom and kitchen surfaces. However, by 2021, nearly 50 million people will be using food delivery apps. Often times, a happy employee equates to happy guests. ports covered by Global Port Tracker handled 1.82 That was up 5.7

Mobile Ordering 102

Mobile Ordering Online Ordering Point of Sale POS 102

Modern Restaurant Management

OCTOBER 29, 2020

This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. We are excited to support their mission to help independent restaurants optimize online ordering and generate incremental revenue from under-utilized kitchens.”

Online Ordering 129

Online Ordering Customer Service Seasonal Menu Food Order 129

EATER

JULY 22, 2021

And that was before the fall and winter surges, which resulted in an exponential rise in virus-related hospitalizations and deaths , followed by new rounds of closures and restrictions. That day, Boden was focused on finishing a salad of Salanova lettuces and fried Virginia peanuts when his wife, Leslie, walked into the kitchen.

Fine Dining 114

Fine Dining Back of House Dine-in Front of House 114

EATER

SEPTEMBER 16, 2021

Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible. When indoor dining was shut down and restaurants in New York pivoted to outdoor seating, they were required to outfit their sidewalk spaces with reflective tape to protect them from passing cars.

Front of House 117

Front of House Food Supply Back of House Supplies 117