The Restaurant Times

SEPTEMBER 19, 2021

The number of food trucks in the United States roughly doubled between 2013 and 2018, and for all good reasons. The policies determine the cost of food truck insurance you select, the unique risks your food truck faces, the value of your business equipment, and several other critical operational considerations. Source: Investopedia.

Food Truck 52

Food Truck Insurance Food Transportation 52

The Food Corridor

MARCH 27, 2023

Cloud kitchens (often used interchangeably with “ghost kitchens”) are centralized licensed commercial food production facilities where one or two to dozens of restaurants rent space to prepare food for delivery-optimized menu items. How does a cloud kitchen work? Soggy, luke warm food will guarantee failure.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

The Restaurant Times

SEPTEMBER 28, 2021

To establish a food truck, you’ll need to invest in some expensive equipment, which may cost thousands of dollars. Grills, ranges, ovens, generators, and other major pieces of equipment must all be of standard quality, in addition to refrigeration systems. Source: FSSAI License. From Location To Location .

Food Truck 52

Food Truck Food Insurance Employee Relations 52

Modern Restaurant Management

OCTOBER 29, 2020

The restaurant industry is in the midst of the e-commerce phase, where restaurants must get creative by embracing technology and new sources of revenue generation to reach customers outside of their four walls.” The new Scan to Order feature for Clover equips restaurants to operate in a pandemic-conscious, digitally driven world.

Online Ordering 143

Online Ordering Customer Service Seasonal Menu Food Order 143

EATER

AUGUST 22, 2022

Before each of 10 courses, the staff explained the source or inspiration for everything that was served. These citations were delivered in the same breath as the ingredient sources: This cheese is from Indiana, and that amuse-bouche draws on a description of tables laid with strawberries and sweetgrass. They’re big, too.

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

EATER

MAY 3, 2022

She launched the page in 2013 as a side hobby and didn’t reach the 100,000-followers mark until seven years later. “It She’s in the process of launching a startup called Creator Labs; it connects food influencers to factories that make products influencers can then license and sell directly to their followers.

Influencer 94

Influencer Food Social Media Cash Management 94

EATER

AUGUST 21, 2020

Both signed a legal agreement in 2013 with a robust nondisparagement clause.). A number of sources for this story spoke anonymously out of a fear of professional retribution from Meehan or their current employer. The damage is it gives him license with other people who aren’t okay with it.”. It’s self-degrading in so many ways.

White Paper 145

White Paper Social Media Magazine Back of House 145