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
EATER
FEBRUARY 16, 2024
Lech, Austria Vorarlberg, Austria’s smallest federal state, has long been known for its artisanal culture and craftsmanship, especially in design and architecture; locally sourced wood and old-school know-how combine to create many of the sustainable houses in the area.
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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.
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.
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
Modern Restaurant Management
FEBRUARY 4, 2020
Under Allen’s leadership, this C-suite team has been instrumental in implementing a multi-faceted transformation plan designed to ensure long-term sustainability, enhance brand relevance, accelerate innovation, improve guest satisfaction, increase overall profitability and create a clear growth plan to propel the company forward.
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?
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