Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. " DoorDash works in close partnership with each merchant, co-designing the DoorDash Kitchens’ space with the restaurants to customize the environment to their needs. Ono Blend Founders Daniel Fukuba and Stephen Klein. AdTheorent, Inc.,

Food Truck 123

Food Truck Customer Service Customer Experience Dietary Restrictions 123

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. Brian Miller.

Hospitality 156

Hospitality Food Consumer Goods Point of Sale 156

Modern Restaurant Management

NOVEMBER 2, 2021

The new restaurants — as well as upgrades to existing locations — will adapt the company’s new, modern, and inviting “Fresh Forward” design and meet the needs of today’s consumer with comfortable guest indoor dining spaces as well as numerous delivery and order ahead options, with a strong digital first strategy.

Franchise 178

Franchise Franchising Leadership Beverage 178

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. A team of 18 FIU students aid in recruiting year-round through outreach, interviews, and on-site volunteer management, working closely with Festival event managers on event staffing details.

Back of House 113

Back of House Hotels Leadership Design 113

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 162

Food Tip Distribution Guest Recovery Food Safety 162

EATER

JULY 6, 2022

The farm is run by Jack Algiere, who was hired as the center’s first employee in 2003. Kailey Whitman is an illustrator and designer. Stone Barns farm director Jack Algiere speaks at the New York Times Food for Tomorrow Conference in 2016. Meghan McCarron is Eater’s senior correspondent.

Agriculture 97

Agriculture Leadership Employee Relations Food Safety 97

EATER

MARCH 22, 2024

The door to the three-story house was too small for a restaurant, Jones told design magazine Dezeen in 2016, but just the right size to form the entryway to a private club. To create the spaces that thousands of people clamor to work, eat, and sit in, Soho House designers prize timeless comfort over contemporary trends.

Back of House 82

Back of House Social Media 2017 Hotels 82