Modern Restaurant Management

FEBRUARY 27, 2020

We expect this year will see growth in off-premises options, technology that streamlines operations, and more restaurants that are talking about their increased sustainable and eco-friendly practices.” Healthy, sustainable options increase alongside changing alcohol preferences. percent between 2015 and 2018, compared with a 2.5

2020 482

2020 Influencer Point of Sale Food Safety 482

Modern Restaurant Management

FEBRUARY 10, 2020

Since 2015 the Humane Society of the United States has delivered plant-based training to nearly 11,000 culinary staff at large-scale food service operations, including working with over 95 health care facilities to increase availability of plant-based offerings in cafeterias, on patient menus or both. The Humane Society of the United States.

Hospitality 460

Hospitality Food Consumer Goods 2019 460

Modern Restaurant Management

OCTOBER 21, 2019

's 18th location since opening in New York's West Village in July 2015. “We’re excited to make plant-based options accessible in more and more communities as we move toward a better-for-you, more sustainable future.” and Plant Based News. by CHLOE Expands into Canada. This marks by CHLOE.'s by CHLOE.'s

Retail 227

Retail Consumer Goods Point of Sale Innovation 227

The Food Corridor

MAY 10, 2021

In 2015, the USDA’s Farmers Market and Local Food Promotion Program (FMLFPP) awarded the project an injection of $244,682.86 The incubator and kitchen work hand-in-hand to provide the physical space as well as the support network for these enterprising chefs to build a sustainable income.

Agriculture 98

Agriculture Food Kitchen Safety Education 98

Modern Restaurant Management

FEBRUARY 14, 2020

A team of 18 FIU students aid in recruiting year-round through outreach, interviews, and on-site volunteer management, working closely with Festival event managers on event staffing details. “I am tremendously excited about this new opportunity” says HALL Family Wines Director of Winemaking, Megan Gunderson.

Back of House 331

Back of House Hotels Design Events 331

Modern Restaurant Management

JULY 27, 2020

Additionally, YEA finds slower, but still consistent changes in consumers getting back to pre-pandemic activities, as well as sustained interest in supporting Black-owned businesses. In 2015, American consumers spent 30 billion dollars on food delivery services. “As U.S. business closure data reflect an unstable economy.

Franchising 443

Franchising Franchise Mobile Ordering Kitchen Safety 443

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. Module 4: Recruitment and Onboarding. “We know that seismic changes continue to take place within the food and media industries. Who is a James Beard Award winner?

Food 433

Food Tip Distribution Guest Recovery Food Safety 433