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The Guide to Success with Ghost Kitchens for Restaurant Owners

7 Shifts

A ghost kitchen (also known as a delivery-only restaurant, cloud kitchen, or dark kitchen) is a restaurant that is solely focused on cooking to-go meals. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

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MRM at Five: What Issues Have Impacted Restaurants?

Modern Restaurant Management

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?

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Why Caracas Arepa Bar’s House Salsa Is a Condiment All-Star

EATER

Caracas Arepa Bar’s house salsa | Caracas Arepa Bar [Official]. Such is the case with Caracas Arepa Bar’s spicy, sweet, and tangy house sauce — or, as Caracas co-owner Maribel Araujo calls it, “salsa Caracas.”. I first encountered the gleaming, yellowish-green sauce in 2008.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

” “We were on a path to integrate more technology into our operations before COVID-19 and found ourselves fast-tracking during the pandemic so that we could get back to business as fast as possible, serve our customers and keep our people employed,” said Kevin Youkilis, owner of Loma Brewing Company. SpotOn Transact, Inc.

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What We Miss When Vacation Rentals Become Contactless

EATER

Shared lodging like bed and breakfasts, boarding houses, and room rentals are falling out of favor, replaced by contactless, host-less vacation rentals. I, however, came back with boiled eggs. But at what cost? They weren’t packed away in the cargo hold; they were plastered in my memory.

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MRM Research Roundup: End-of-May 2020 Edition

Modern Restaurant Management

According to Guest Trends Insights: Guest sentiment for “off-premise” restaurant offerings improved in March as restaurants began shifting their efforts toward improving to-go and delivery operations. Restaurant Sales Velocity. measured on-premise outlets increased by +25 percent from May 9 to May 16. While only 2.3

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MRM Franchise Feed: Frictionless QDOBA and Crisp & Greens Goes National

Modern Restaurant Management

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind.

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