Compost Equipment Kitchen Safety Transportation 
Modern Restaurant Management
AUGUST 28, 2020
. “Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.
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.
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Modern Restaurant Management
DECEMBER 16, 2019
In fact, quality impacts the entire dining experience, including how well equipment functions and ultimately supports the staff’s ability to efficiently serve its guests.” The percentage of cultivated land equipped for irrigation is inadequate to meet global needs.
Modern Restaurant Management
SEPTEMBER 14, 2021
Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. Greg Fuchs serves as the Senior Facilities Manager for Applebee’s, MOD Pizza, Del Taco, Olga’s Kitchen and Wendy’s restaurants in the TSFR portfolio.
Modern Restaurant Management
MAY 12, 2020
Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. Consulting on Ghost Kitchens. Zuul and Figure 8 Logistics launched Zuul Studios – a ghost kitchen consulting firm.
Modern Restaurant Management
SEPTEMBER 15, 2020
SALIDO’s Restaurant OS has been adopted by top US-based and international hospitality operators, such as Eataly, Restoration Hardware, Eleven Madison Park, Laconda Verde, and Jean-George’s ABC Kitchen. The 2” X 4” label backs up the promise to diners that is scripted on the label design: “Sealed For Your Safety.”
EATER
JULY 6, 2022
Over his first 10 years at Stone Barns, he built a flourishing, 10-acre organic vegetable farm using compost and rotational planting to feed the soil. The first [apprentice] program I did, tractor safety was drilled in,” says Michael Passalacqua, a 2018 apprentice who’d done a certificate program through the University of Vermont. “I
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