Modern Restaurant Management
FEBRUARY 23, 2022
The Food Safety Modernization Act (FSMA) was signed into law in January of 2011 and expanded the Food and Drug Administration (FDA)’s authority to regulate the way foods are grown, harvested and processed. This last initiative is perhaps the most urgent for food businesses and requires immediate attention.
Perfect Daily Grind
JUNE 24, 2022
New study finds caffeine consumption can influence shopping behaviour. The two-day event is part of the annual Specialty & Fine Food Asia event. Trilling first started at the company in 2002 and has previously served as Head of Coffee for Starbucks Asia Pacific. Fri, 10 Jun – Submissions open for 2023 Good Food Awards.
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EATER
MAY 26, 2021
Made famous by Steel Magnolias and a 2002 ode to Lasyone’s Meat Pie Restaurant in the New York Times , Natchitoches’s identity has become inseparable from the staple, which were supposedly first sold by 19th-century street vendors. Groceries, camp supplies, fresh baked goods, and the best roadside hot-from-the-oven pasties in the state.
Modern Restaurant Management
FEBRUARY 28, 2020
“The area has the best year-round weather in the country, a lively hospitality scene, and breathtaking bay views, yet there are no viable options for enjoying great food, drink and entertainment on the water…it feels like a very exciting opportunity.” Charities include hospitals, youth organizations, food banks and more.
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. Production speeds are being tracked to increase and meet demand needs, reaching an average of 360 baskets of fried foods a day. In total, approximately 14,580 lbs.
EATER
FEBRUARY 7, 2024
King of Falafel & Shawarma has called itself a Palestinian restaurant since owner Fares Zeideia opened his first cart in 2002. Every restaurateur wrestles with the question of what to call the food they serve. Even when he had the autonomy to cook Palestinian food at other restaurants, it was a branding issue.
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