Modern Restaurant Management

SEPTEMBER 23, 2022

Concepted by college friends and founding members of Four Corners Restaurant Group—Andy Gloor and Matt Menna—the restaurant/bar traces its roots to Chicago, where the first Federales was opened in 2016 in Chicago’s West Loop.

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EATER

OCTOBER 21, 2024

Craft instant can be traced back to 2016, when two competing small-scale producers entered a market traditionally dominated by industry giants such as Folgers, Nescafé, and Starbucks. Looking for something nutty and chocolatey that’s good with milk? Or a bright and zingy Kenyan single origin you want to sip and savor? Just add water and stir.

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Modern Restaurant Management

JANUARY 26, 2022

In fact, before COVID in 2016, both single people and couples spent a total of 35 million dollars on Valentine’s day experiences. On Valentine’s Day, restaurants fill up quickly with reservations from couples eager to spend a romantic night together.

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Modern Restaurant Management

MAY 1, 2023

One study found that in 2016, the food and beverage industry accounted for ten percent of all data breaches. As the restaurant industry becomes more reliant on technology, the risk of cyber attacks is rising. Cybercriminals are increasingly targeting restaurants, seeking to steal sensitive customer data and disrupt business operations.

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Modern Restaurant Management

APRIL 17, 2023

Their recent survey results of 2016, report over $36 billion (dollars) lost due to theft and error in the United States only. As a comparison, each year the University of Florida conducts a survey regarding various areas of theft and loss in the retail sector.

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Mobile Ordering Cash Management Online Ordering Front of House 518

EATER

JANUARY 28, 2025

According to CNN , Starbucks baristas will soon return to hand-writing customers names in Sharpie on their cups, a practice that in 2016 was replaced by stickers with the customers order and name printed on them.

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EATER

NOVEMBER 27, 2024

The manoomin cakes were first introduced by the cafe’s inaugural chef, Richard Hetzler , who led the culinary team from 2004 to 2016 and authored the cafe’s cookbook.

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Modern Restaurant Management

SEPTEMBER 29, 2023

Fire departments across America responded to an average of 8,240 structure fires at eating and drinking establishments every year between 2012 and 2016. These fires resulted in two civilian deaths each year on average, along with 115 injuries and $246 million in property damage.

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Bar Kitchen Safety Equipment Insurance 473

Modern Restaurant Management

AUGUST 9, 2021

In June 2016, Yeakle decided to use her background and education to help the gluten-free community by working with GIG. Yeakle has a culinary history working at four-star and four-diamond rated restaurants. A celiac disease diagnosis encouraged her to attend culinary school at Indiana University of Pennsylvania Academy of Culinary Arts.

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Modern Restaurant Management

SEPTEMBER 30, 2021

Fire departments across America responded to an average of 8,240 structure fires at eating and drinking establishments every year between 2012 and 2016. These fires resulted in two civilian deaths each year on average, along with 115 injuries and $246 million in property damage.

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Kitchen Safety Insurance Equipment 2012 449

Modern Restaurant Management

NOVEMBER 7, 2019

2016 reports say that 83 percent of millennials-students and teenagers- are more loyal to companies engaged in environmental issues. In 2018, the National Restaurant Association listed it at almost 75 percent. The majority of that is due to students and teenagers. Guess who cares about sustainability? Students and teenagers.

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Modern Restaurant Management

AUGUST 24, 2020

city to pass a Beverage Tax in 2016, local operators have overcome the challenges of other taxes that have in many cases had greater impact. Philadelphia is a case in point. Pre-COVID-19, Philadelphia has had an extraordinarily vibrant restaurant scene. And while Philadelphia became the first big U.S.

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Modern Restaurant Management

JULY 8, 2021

Last year, 300 percent more micro-influencers were utilized by large firms compared to 2016. Their genuine interest and knowledge appeals to consumers, and the engagement reflects it. More people are working with micro influencers after seeing the benefits of partnering with them.

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Modern Restaurant Management

JANUARY 30, 2020

In 2016, a Dunkin’ restaurant in South Florida created a contest to help one lucky customer pop the question to their significant other. Idea #3: Help a Local Couple Pop the Question.

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Modern Restaurant Management

MARCH 16, 2021

In 2016, there was plenty of compelling robotics technology geared for the restaurant industry. Allied Market Research has reported, “the robotics market was valued at 1,535 million in 2016 and projected to reach $3,612 million by 2023.” Taka Tanaka, CEO of AUTEC Sushi Robots.

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Modern Restaurant Management

FEBRUARY 26, 2020

So the FDA in 2016 began the public process of considering a new definition for “healthy.” When it comes to the term “healthy,” which is a nutrient content claim, the FDA defined it more than 25 years ago in 1993 with a focus on total fats, saturated fat, cholesterol, and sodium.

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Definition Food Safety 2019 Reference 522

EATER

FEBRUARY 18, 2025

In 2016, Sadhu joined the movement with a more creative approach to regional Indian food at Mumbais Masque restaurant, which gave him a chance to dig deeper into the culinary practices of Kashmir, which were relatively unknown to urban diners. For this homegrown movement, authenticity was key, so they stayed close to traditional recipes.

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EATER

JANUARY 8, 2021

By 2016, Vasquez was back in LA driving for Uber, saving up for cooking gear to make and sell birria de res out of his car. “I I did a lot of things in a short period of time,” says Vasquez, who opened Teddy’s Red Tacos in the fall of 2016, reinventing himself as a taco-slinging thought leader, beaming with Tony Robbins energy.

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Food Truck White Paper Back of House 2018 363

Modern Restaurant Management

JULY 15, 2020

In November of 2016, Domino’s began experimental drone pizza deliveries in New Zealand. In recent years and months, numerous businesses, including restaurants, have begun using unmanned aerial vehicles, commonly known as drones, to delivery products to consumers.

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Delivery Restaurant Law Food Safety Insurance 483

EATER

NOVEMBER 2, 2022

The Eater position is a homecoming of sorts for McCart: She previously served as the editor of Eater NY from 2016 to 2017, and has been working as an interim editor for the site over the past several months while the search for a permanent hire took place.

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EATER

SEPTEMBER 1, 2020

Ray’s seminal book The Ethnic Restaurateur , published in 2016, reveals the changing tastes of the American diner, as seen through the cuisines they eat and the livelihoods of the immigrant restaurateurs that make those dishes. But I’m pessimistic about others,” Ray said in a 2016 interview with the Washington Post.

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Healthcare Small Business 2016 Recycling 363

EATER

JULY 19, 2024

According to a 2016 NIH article , while some tests showed increased nail and hair strength with regular intake of silica, “there are few studies evaluating the safety, efficacy and bioavailability of the different existing chemical forms of silicon that use proper design, large number of volunteers and long follow-up period.”

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Food Safety 2016 Advertising Article 332

EATER

APRIL 13, 2021

In 2016 , Domino’s Australia tested robotic delivery carts that traversed sidewalks rather than roads. When the vehicle — which sort of resembles a miniature van with no driver — arrives, customers input a PIN that unlocks the robot’s doors, revealing hot pizza for the taking.

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Delivery Online Ordering Transportation 2016 317

Modern Restaurant Management

SEPTEMBER 25, 2020

Kyle Gorlie opened his Vet Chef food truck in 2016. In four years of operation, he’s doubled his sales every year, and today pulls in more than $475,000 a year. Those are profits many brick-and-mortar restaurants would look at with envy. But Gorlie’s plans don’t stop with the food truck.

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Modern Restaurant Management

JANUARY 11, 2021

I’ve been in South Florida since 2009, but I really started coming here full time in 2016. In this Q&A with Modern Restaurant Management (MRM) magazine, Madsen discusses how he switched careers to pursue a culinary dream, what brought him to Florida and what keeps him there, as well as his visions for building the brand.

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Modern Restaurant Management

JANUARY 17, 2020

In 2016, Florida voters soundly passed Amendment 2, Florida’s medical marijuana law, with more than 71 percent of the vote.

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EATER

SEPTEMBER 20, 2024

In 2016, John Birdsall wrote about the Brooklyn-ification of restaurants and cities around the world. You’re eating, another completely commonplace activity, and any restaurant wants you to feel like this is the most special meal in the world. There is also a trickling out of trends happening here.

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2016 Bar Sourcing Magazine 345

Culinary Cues

MARCH 15, 2021

There are ample examples of culinary school failure over the past ten years with the lion’s share since 2016. When this change does not occur then the strong shall survive and the weak shall perish. So here are my 20 observations pertaining to why culinary schools fail: ENROLLMENT DEPENDENCE/ENROLLMENT DECLINE.

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Education Food Supply Training Communication 550

Sante

MAY 6, 2020

This year I propose the 2016 Shafer Vineyards Relentless is the top selection. As for which vintage, 2016 Shafer Vineyards Relentless is ready to drink now with its elegant balance of flavors ranging from meaty to black tea-like. Kotjane’s 2016 Stark-Condé Stellenbosch Syrah brings mild spice and a smooth finish.

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Goliath Consulting

JANUARY 1, 2020

A study published in Brain and Cognition by Spence and his colleagues (2016) reported that our brain is wired to link food with visual cues, that is to say, “we eat with our eyes” 4. According to Wansink (2006), the digital presentation of food is thought to influence more than 70% of the food eaten by American households 3. Okajima, K.,

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Modern Restaurant Management

SEPTEMBER 25, 2023

POS systems tend to be the most fruitful attack targets for cybercriminals, with 75 percent of restaurant data breaches being traced back to compromised POS systems, according to a 2016 Trustwave Global Security Report.

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Cash Management Point of Sale Training Information 322

ChowNow

NOVEMBER 25, 2020

Between 2016 and 2018, usage of food ordering apps grew by 140 percent. Mobile ordering apps have been rapidly growing in popularity over recent years. Now that the COVID-19 pandemic has accelerated the adoption of ordering technology, apps have become critical for restaurants.

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Ordering Mobile Ordering Online Ordering Download 286

EATER

MARCH 27, 2024

In 2016, San Miguel started making bread in a second-hand pizza oven from a small ghost kitchen in Cupey, joining a generation of inspired Puerto Rican bakers who have begun offering an alternative to the bread factories: sourdoughs, country loaves, pastries with actual fresh creams and local fruit. People would arrive at 3 p.m.

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Workshop Food Supply 2016 Point of Sale 312

Culinary Cues

OCTOBER 30, 2023

In Singapore, 2016, Chan Hon Meng of Hawker Chan’s and Hill Street Tai Hwa Pork Noodle both won a Michelin star for their street-food establishments.

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Fine Dining Front of House Dine-in 2016 366

7 Shifts

AUGUST 22, 2024

There have been some glowing success stories of restaurants breaking into the virtual restaurant space by using their existing facilities to incubate a brand new virtual restaurant: Simon Mikhail opened his virtual restaurant concept Si’s Chicken Kitchen in 2016 out of his pizzeria.

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Online Ordering Customer Service Delivery Food Order 370

EATER

OCTOBER 5, 2021

In 2016, Redzepi closed Noma. 1: 2018, 2016 Vital Intel: Osteria Francescana had been hovering near the top spot before making it to no. Noma , Copenhagen Years at No. The restaurant’s new Nordic, hyper-local cuisine made Copenhagen a global dining destination and served as a training ground for a number of notable chefs.

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Modern Restaurant Management

NOVEMBER 9, 2020

The number of vegans in the UK quadrupled between 2016 and 2018, and last year there were 600,000 recorded vegans. What was once a relatively niche diet has certainly transformed into a cultural staple over the last few years.

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