Modern Restaurant Management
SEPTEMBER 21, 2020
When I heard Erik talking with Josh Kopel on the Full Comp podcast about how his ten-year plan helped him navigate the 2009 financial crisis, I knew he had the right idea. Here’s a wild guess: your plan for 2020 didn’t involve a restaurant-crushing pandemic. Neither did mine. As I sat and looked at the numbers, my heart sank.
EATER
DECEMBER 10, 2021
Between 1950 and 2018, 95 percent of the books published by major publishing houses, like Simon & Schuster and Penguin Random House, were written by white authors, according to a New York Times op-ed by Richard Jean So and Gus Wezerek. But Black authors, editors, and booksellers have long been doing the work.
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EATER
JULY 22, 2021
A 2017 article in Remezcla reports that the Dominican tradition of empaguetadas now mostly survives at house parties and other indoor gatherings. A 2017 article in Remezcla reports that the Dominican tradition of empaguetadas now mostly survives at house parties and other indoor gatherings. We’re at Welch, doing an empaguetada!”
EATER
DECEMBER 21, 2020
David Chang’s new memoir grapples with the white-hot fury that defined most of his career. But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang changed the way America eats. Along with Momofuku’s rise has come Chang’s own.
EATER
JUNE 17, 2024
The ride’s queue, which begins in a hypothetical front office, highlights Tiana’s in-house line of jarred vinegar peppers, garlic salt, and pecan oil before meandering towards a kitchen where beignet preparation is underway for the Mardi Gras celebration we see at the ride’s end. Frogs playing bongos! Employee-owners!
Modern Restaurant Management
AUGUST 19, 2020
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.
EATER
MAY 26, 2023
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.
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