Modern Restaurant Management

FEBRUARY 23, 2022

The actual genesis of this initiative was the Bio-Terrorism Act of 2002 which regulated “1 up 1 down” traceability which is now the de facto standard. Although the original FSMA was heavily influenced by the grocery lobby, restaurants are clearly included in FSMA Rule 204. ” Why Restaurants Should Pay Attention.

Food Safety 474

Food Safety Food Supply Supplies Restaurant Law 474

EATER

JUNE 4, 2024

Chefs have become influencers in their own right, making them strong allies for the right designer or model. It’s become imperative for fashion brands and influencers to truly invest their money and attention in quality cooking. Ilya Kagan/Halo A vegetable dish at Halo. They’re inspired, in part, by extra exposure for their brands.

Hotels 258

Hotels Café Design Catering 258

EATER

SEPTEMBER 7, 2021

Family and her Southern Louisiana upbringing are central sources of inspiration, but Lomas also draws from a trip to France during her final year of law school, including recipes for crisp twice-baked almond croissants, lemon-honey madeleines that glow bright yellow on the page, and a self-described “very dramatic crêpe cake.”

2021 326

2021 Book Back of House Front of House 326

EATER

OCTOBER 27, 2021

A story everyone loved, and I think a true one; long before the publication of this book there were dozens of anecdotal accounts of how he used his power and influence to help others rise. Laurie Woolever: I first met him in 2002 and did this project with him, editing and testing recipes for Anthony Bourdain’s Les Halles Cookbook.

Book 326

Book Magazine Point of Sale Take-out 326

The Wine Knitter

FEBRUARY 18, 2022

Joe Wagner – Photo courtesy of Quilt & Co Recently, Joe and I chatted by way of a virtual meeting, and I asked him to elaborate on his grandmother’s influence in his life. We first started using our signature burgundy wax dip with the release of the 2002 vintage of Belle Glos.

Vineyard 122

Vineyard 2002 2001 Design 122

Modern Restaurant Management

OCTOBER 29, 2020

The restaurant industry is in the midst of the e-commerce phase, where restaurants must get creative by embracing technology and new sources of revenue generation to reach customers outside of their four walls.” “Alex and the Ordermark team have a deep understanding of the challenges that independent restaurants face.

Online Ordering 359

Online Ordering Customer Service Food Order Customer Experience 359

EATER

AUGUST 22, 2022

Before each of 10 courses, the staff explained the source or inspiration for everything that was served. These citations were delivered in the same breath as the ingredient sources: This cheese is from Indiana, and that amuse-bouche draws on a description of tables laid with strawberries and sweetgrass. Ciar O’Mahony.

Fine Dining 261

Fine Dining 2012 Reference Social Media 261