ChefMod

MARCH 10, 2024

Running a restaurant comes with its unique set of challenges, and managing procurement and accounts payable can often feel like navigating a maze of paperwork, negotiations, and inventory management. Yes, with ChefMod you can manage AP Automation, Invoice Processing, Purchasing and Receiving for any supplier that you currently use.

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Mobile Ordering Pricing Customer Service Sourcing 40

The Wine Knitter

MAY 13, 2022

​ Brunello di Montalcino was awarded the first-ever DOCG designation (Denomination of Controlled and Guaranteed Origin) in 1980, and it is considered one of Italy’s most famous and distinguished wines. DOCG is the highest designation given under the Italian wine law. And 108 of those hectares are dedicated to Sangiovese.

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Perfect Daily Grind

FEBRUARY 25, 2020

Health Survey for England data reveals that almost one in three people in England aged 16–25 doesn’t drink, compared to one in five in 2005. Some of these can be managed with temperature-precise water boilers and fonts, but staff will need to be trained on the importance of these points. This is particularly true of younger consumers.

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Serving Beverage Café Consumer Goods 192

The Wine Knitter

AUGUST 29, 2020

He and his wife Corinne Guisez managed the three estates and began promoting vintages of the finest quality. In 2005, Silvio Denz, a winemaker, bought the estates. In addition to winemaking, Silvio is a perfume designer and owner of Lalique! Pierre-Bernard Guisez, a cousin of Philippe Esquissaud, inherited the estates in 1987.

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2003 Vineyard 2005 Inventory 78

The Wine Knitter

APRIL 19, 2022

Oenologist Ruth Fernandez is one of three siblings who own and manage the winery. And so, they have been farming organically since 2005 and became biodynamic in 2010. Biodiversity and minimal impact is practiced in the vineyard, and the winery is designed for energy efficiency. Maintaining healthy soil and vines is a priority.

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Vineyard Certification Sustainability Recycling 97

Restaurant Clicks

DECEMBER 13, 2021

The taverna has been part of the Fort Greene community since 2005 and serves some of the most delicious Mediterranean dishes. Black Forest Brooklyn is part of two restaurants operated by the same management. Both outdoor options allow dogs, but I recommend the sidewalk chalet due to its divided design and interior heating.

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Seasonal Menu Website Management Outdoor Online Ordering 129

Restaurant Clicks

SEPTEMBER 8, 2021

In 2005, when one breezed through downtown Salt Lake, there wasn’t much of a question of where to eat. Nathan Powers, the head chef at Bambara, created an exhibition kitchen to bring the best of traditional American cuisine into the present with modern flavors and designs. And boy, does it.

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Website Management Online Ordering Back of House Reservations 88

The Wine Knitter

SEPTEMBER 1, 2022

Cerasuolo di Vittoria DOCG In addition to the territory’s sweeping history, unique viticulture, and wine production, Vittoria is also home to Cerasuolo di Vittoria DOCG and Cerasuolo di Vittoria Classico DOCG, the first and only wines with DOCG status in Sicily, established in 2005. Both estates use organic and biodiversity management.

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Vineyard 2001 2016 Document 119

Modern Restaurant Management

NOVEMBER 1, 2019

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. To that end, Krystal has engaged The Cypress Group, a specialized investment banking firm, to manage the refranchising initiative. Krystal Eyes Refranchising. ” IHOP in Canada.

Franchise 77

Franchise Franchising Fast Casual Point of Sale 77

Sante

NOVEMBER 19, 2019

In 2005, Bon Appétit magazine named her Pastry Chef of the Year, and her work has been featured in The New York Times, Food & Wine and Town & Country. Additionally, a series of cooking classes and pop-ups will be hosted in the demo and event kitchens on the second floor including Chicago favorite, Tortello.

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Beverage Marketing Fine Dining Magazine 100

Modern Restaurant Management

AUGUST 25, 2021

In less than two years, she became a store manager and eventually an area manager, helping open a dozen corporate stores. At LEAP Academy, Store Managers, Franchise Owners, and high-potential Frog Squad Members, can also expect to perfect the Jeremiah’s Chill Chat, Launch Pad, GX360, and much more. & Canada.

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Franchise Franchising Customer Experience Point of Sale 165

Apicbase

MARCH 31, 2023

United Curry has a systematic approach to creating and managing different brands of the typical German snack. This vegetarian concept started out in 2005 in Berlin as a juice and smoothie bar. Today all these activities are managed by the Block Grouppe. Exactly like any foodservice business should be.

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Fast Casual Back of House Food Truck Franchise 52

Modern Restaurant Management

FEBRUARY 14, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. “We are thrilled to have Donal join our team during this exciting time of growth for the hotel,” said Donte Johnson, general manager of Hotel Revival.

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Back of House Hotels Leadership Design 111

The Wine Knitter

JUNE 28, 2021

Qualitätswein (QbA) A protected designation of origin and accounts for the majority of German wines. His son Oliver, the 12th generation, took over the reins for his father in 2005 and is now the estate owner. Until the end of the 18th century, it was managed by the Abbey of Saint Maximin. It is typically dry or off-dry.

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Vineyard 2019 2020 2018 78

Restaurant Clicks

NOVEMBER 3, 2021

The Apparatus Room is an immaculately designed bar and restaurant next to the TCF Conference Center near the Detroit Riverwalk in Fort Cass. Owned and run by manager Kirsten Ussery and chef Erika Boyd, Detroit Vegan Soul is a healthy and hearty option with two locations in Detroit. The Apparatus Room. Detroit Vegan Soul.

Seasonal Menu 97

Seasonal Menu Website Management Reservations Casual 97

EATER

MAY 9, 2023

It’s only the first week of [Indian] wedding season,” Moghul senior manager Dimple Laikhuram Pingle tells me, adding that they had seven weddings this “slow” week and about 22 per week during peak season in May. The couple would go on to open Ming, an Indian Chinese eatery, and a handful of other restaurants.

Catering 95

Catering Back of House Food Truck Seasonal Menu 95

Modern Restaurant Management

MARCH 8, 2024

Self-service preferences have emerged as key to helping brands manage labor challenges and increase sales. The seafood restaurant, owned by Maguy Le Coze and chef Eric Ripert, has held its three Michelin Stars since 2005. Since opening in 2005, the restaurant has gained two Michelin Stars.

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Catering 2024 2023 Guest Recovery 98

EATER

JULY 6, 2022

Former apprentices and employees say they faced working conditions they considered unsafe, while numerous former livestock employees describe what they view as unnecessary animal suffering within Stone Barns’ holistic land management system. Stone Barns disputed virtually all of these allegations.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Modern Restaurant Management

JANUARY 13, 2020

Online culinary school Rouxbe launched a plant-based course designed especially for professionals looking to keep pace with the increased demand for plant-based menu options. The new Rouxbe program was designed to help empower culinary teams to innovate menu options that support vegan, gluten-free, and other specialty diets.

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Dietary Restrictions Fast Casual Menu Tip Distribution 186

EATER

FEBRUARY 13, 2024

Impossibly prescient for a kids movie, Good Burger also somehow manages to hold up comedically. — Jaya Saxena Man Push Cart (2005) Sometimes food isn’t something that sparks passion or nostalgia or reminds you of the beauty of human creation. Sometimes it’s what gets you through the day, especially for the people selling it.

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Food Food Truck Consumer Goods Food Order 141

EATER

JULY 6, 2022

On the morning of February 7, 2020, office employees at the Stone Barns Center for Food & Agriculture filed one by one into meetings with management. Farm director Jack Algiere shows onion seedlings to a group of kids visiting Stone Barns in May 2005. Some came out crying. Of an office team of 17, six were laid off.

Agriculture 94

Agriculture Leadership Education Employee Relations 94

Modern Restaurant Management

FEBRUARY 14, 2020

Welcome to the "Love" edition of Modern Restaurant Management (MRM) magazine's Research Roundup, which offers Valentine and dating trends, the State of Local Restaurants and the Brand Bowl Report. Managing Director?at Unique Valentine's Day Trends. Michael Wilson,?Managing at Bolsover?Cruise

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2020 Waste Food Order Point of Sale 103

Modern Restaurant Management

MAY 7, 2021

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo.

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Franchise Franchising Sustainability Fast Casual 153