Modern Restaurant Management

AUGUST 30, 2022

Today’s modern restaurant operators face challenges that no other generation has faced, thanks to COVID-19 closures, supply chain disruptions, labor shortages, menu labeling, and food safety challenges. In 2003, more than 555 confirmed hepatitis A cases were linked to green onions served at Chi Chi’s.

Food Safety 178

Food Safety Technology Kitchen Safety Food 178

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 request details how the FDA plans to use funds in FY 2022 to support food safety and nutrition.

2021 189

2021 Restaurant Law Kitchen Safety Food Safety 189

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. US Foods to Offer Plant-Based Burger.

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

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.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

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 hibachi and ramen kitchen will offer a unique twist on both Japanese traditions, blending the best of both art forms to create a craveable dining destination in a fast-casual setting.

Back of House 131

Back of House Hotels Leadership Design 131

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 You’re on a metal tightrope.”.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98