Modern Restaurant Management

AUGUST 31, 2020

Under the ruling, California restaurants may still not serve foie gras to California consumers. The roadwork at issue was two years of construction (from December 2013 to June 2015) which caused dust and debris to migrate into the restaurant and required that the restaurant spend extra time cleaning.

2020 164

2020 Restaurant Law Agriculture Compost 164

Perfect Daily Grind

MAY 24, 2022

With the skyrocketing popularity of coffee capsules and other single-serve coffee options, there are more materials available on the market than ever before. Plastic waste is understandably a major concern for many consumers. In recent years, concerns about plastic waste have understandably started to increase.

Recycling 139

Recycling Compost Sustainability Waste 139

EATER

JULY 6, 2022

The carrot cutlet, a signature Dan Barber dish that represents the “Third Plate,” served at an event at in 2014. He cooks on the line in the restaurant every night and for the entire service and serves different menus for every table every night, which is unique for a chef of his stature. COMPOST oven: 155 degrees.

Compost 130

Compost Front of House 2014 Back of House 130

Restaurant Clicks

OCTOBER 9, 2021

I can order online home delivery on my own schedule so that I can buy right when I want it, and nothing goes to waste. Starting with its founding in 2015, Crowd Cow believes that convenience and quality shouldn’t be mutually exclusive. Every order is fully carbon-neutral and ships in 100% compostable packaging. troops overseas.

Delivery 127

Delivery Online Ordering Loyalty Program Customer Service 127

Modern Restaurant Management

SEPTEMBER 14, 2021

When TSFR sold the Burger King busi­ness in 2015, Laura transitioned to the Director of Learning & Development for Del Taco and MOD Pizza. Bill formally served on the Great Lakes Franchise Association Board, Del Taco’s Franchise Marketing Advisory Council and the Finance Excellence Advisory Council for Burger King.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

FEBRUARY 14, 2020

The brand recently launched its philanthropic arm – aptly named the Game On Foundation – to support youth sports facilities in the communities it serves. “Providing a sense of community is a top priority in every market we serve,” said Brandon Landry, who founded Walk-On’s in 2003.

Back of House 132

Back of House Hotels Leadership Design 132

EATER

JULY 6, 2022

Later that fall, with remains lingering in the farm’s freezer, a large cut from its hindquarters was served at a staff event. “It Over his first 10 years at Stone Barns, he built a flourishing, 10-acre organic vegetable farm using compost and rotational planting to feed the soil.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98