Remove 2009 Remove Back of House Remove Sourcing
article thumbnail

Top Three Reasons Why Multi-Unit Operators Should be Looking at Fast Casual Brands to Expand their Portfolio in the Restaurant Industry

Modern Restaurant Management

Which brings us back to the restaurant industry. Studies show that consumers want to eat healthier and are more loyal to brands with strong sustainability practices and sourcing. Modern Market ethically sources all proteins and prepares all ingredients in-house, one of the only doing so at this scale in the industry.

article thumbnail

7 Restaurant Management Book Recommendations

7 Shifts

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

The Inherent Queerness of Cheese

EATER

The kitchen, as a flexible yet reliable source of income, carries a fierce sense of comradery: This, along with the myriad entry-level opportunities it holds, makes hospitality work a major refuge for queer youth. An errand run to the specialty food store was a thrill ride. Blue cheeses, crumbly or creamy, all the way over there. And so on.

Document 342
article thumbnail

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.

article thumbnail

MRM People & Places: Maki Madness and Pancakes for Life

Modern Restaurant Management

Sushi Maki has been on a roll, spreading the joy of what great sushi should be – delicious, responsibly-sourced and full of tasty combinations – to guests throughout South Florida for 20 years. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Sushi Maki Ocean Tempura.

Brewery 348
article thumbnail

Face Pay Network, Restaurant of the Future and The Main Course

Modern Restaurant Management

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

article thumbnail

How I Got My Job: Leading the Dining Program at a Working Farm and Writing Cookbooks

EATER

She began to answer these queries more formally in her column for the daily Traverse City Record-Eagle , which then inspired her first cookbook: Ruffage: A Practical Guide to Vegetables. “I I wanted to really give people a resource for how to cook with all of this produce that we were growing,” she explains. Then, I write the menu.