Modern Restaurant Management

AUGUST 30, 2022

In 2003, more than 555 confirmed hepatitis A cases were linked to green onions served at Chi Chi’s. It could mean the closure of your business as evidenced by Chi Chi’s, which was once ranked the number one fast-casual Mexican restaurant in the US. Four people died because of their illness.

Food Safety 177

Food Safety Technology Kitchen Safety Food 177

Modern Restaurant Management

JUNE 30, 2021

Arkansas Enacts Food Freedom Act : On April 30, 2021, Arkansas enacted the Food Freedom Act that exempts certain producers of homemade foods or drinks products from any state food safety licensure, certification, or inspection. The act replaces previous regulations on the cottage food industry.

2021 188

2021 Restaurant Law Kitchen Safety Food Safety 188

A Wine Story

FEBRUARY 8, 2022

Built in 2003, the winery overlooks beautifully maintained vineyards and is filled with new, state-of-the-art, and expensive looking equipment. The view and interior design could grace any architecture magazine, rendering it a big hit with the wine tourism crowd. Click here for. Wine Resources. Marisa D'Vari.

Education 78

Education 2003 Tourism Agriculture 78

Modern Restaurant Management

FEBRUARY 10, 2020

Launched in 2003 by The Monday Campaigns in association with the Center for a Livable Future at the Johns Hopkins Bloomberg School of Public Health, Meatless Monday promotes a simple message: one day a week, cut out meat for personal health and the health of the planet. Meatless Monday. ” Too Good to Be True.

Hospitality 182

Hospitality Food Consumer Goods Point of Sale 182

Modern Restaurant Management

SEPTEMBER 14, 2021

Sandy is a graduate of Walsh College with a Bachelor’s of Accountancy and accomplished the designation of Certified Scrum Master in 2017. 7shifts launched a new solution designed to help operators and managers streamline the complicated and time-consuming tip tracking and distribution process. William (Bill) M.

Food 172

Food Tip Distribution Guest Recovery Food Safety 172

Modern Restaurant Management

FEBRUARY 14, 2020

“Providing a sense of community is a top priority in every market we serve,” said Brandon Landry, who founded Walk-On’s in 2003. The interior of the restaurant was designed by Sonia who was inspired after a trip to Pennsylvania where she hand-selected the wood used to design the restaurant.

Back of House 130

Back of House Hotels Leadership Design 130

EATER

JULY 6, 2022

The farm is run by Jack Algiere, who was hired as the center’s first employee in 2003. 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 Kailey Whitman is an illustrator and designer.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98