Modern Restaurant Management
DECEMBER 7, 2022
Gen Z is a generation born from 1997 to 2012 , with the oldest members turning 25 this year. Promoting that your brand supports organic, sustainable, or plant-based options along with the reduction of food, water, and paper product waste on your website, social feeds, and menu will attract those who support similar efforts.
Modern Restaurant Management
AUGUST 31, 2020
Judge Stephen Wilson held that the states’ ban was not intended to “create a total ban on foie gras,” but was instead designed to prevent the practice of force-feeding in the state of California. Full-service restaurants are exempt from this law if employees sort organic waste.
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Lavu
OCTOBER 23, 2019
.–( BUSINESS WIRE )–Leading mobile point-of-sale and payment processing platform, Lavu, announced the acquisition of Sourcery, an automated accounts payable solution designed for the restaurant industry. Sourcery was founded in 2012 by Na’ama Moran and Peretz Partensky. As noted by Lavu CEO, Saleem S.
EATER
MAY 3, 2024
Were they simply a waste of money? I’ve been using AG1 since 2012 because it’s the simplest, most straightforward way for me to get my basis of important vitamins, minerals, and probiotics,” Huberman is quoted as saying on AG1’s website. My live-in skeptic wondered what the dusts were actually doing to me. Were they doing good?
RGU
JANUARY 1, 2020
A marketing plan focuses your efforts and helps you avoid wasting time and money doing things that aren’t moving your business towards your goals. Going forward, design your marketing around mobile first to be sure you can reach the widest possible audience. A year later, all marketing activities began to be mobile optimized.
EATER
JUNE 17, 2020
The movement was popularized in Berlin, when a volunteer-run organization called Foodsharing that has done peer-to-peer community food saving and sharing since 2012 began setting up community fridges (known as fair-teiler) across Germany in 2014. Unlike food pantries], we don’t coordinate or cooperate with the government.
Modern Restaurant Management
JANUARY 27, 2020
"We have designed our new restaurants around this technology because it allows us to provide better service to our customers with less effort and cost. ” ICE’s new Director of Beverage Studies Eamon Rockey led the program’s design. . This is a game changer in quick-serve and fast casual restaurants."
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