2016 Certification Kitchen Safety Sustainability 
Modern Restaurant Management
JULY 27, 2020
In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Ghost Kitchen Franchise Model. Yelp Sees COVID Effect. business closures, as well as consumer interest via page views, reviews and photos. “As U.S.
Modern Restaurant Management
SEPTEMBER 14, 2021
Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. Greg Fuchs serves as the Senior Facilities Manager for Applebee’s, MOD Pizza, Del Taco, Olga’s Kitchen and Wendy’s restaurants in the TSFR portfolio.
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EATER
DECEMBER 23, 2020
When they finally decided to escape the deteriorating air quality, Kyle and Katina Connaughton packed their two cats, two dogs, and one of their two daughters (the other was in Boston) and her fiance into a farm truck and headed toward safety in Washington state.
Modern Restaurant Management
AUGUST 5, 2020
We are offering restaurateurs the opportunity to operate a second brand within their existing brick and mortar location, increasing their bottom line by also becoming a virtual kitchen owner.” DeliverThat also released an extensive driver education program to ensure the level of quality and safety during current Covid-19 conditions.
Modern Restaurant Management
MAY 12, 2020
As restaurants around the country look towards reopening, Edward Lee and Lindsey Ofcacek, director of The LEE Initiative are committed to helping reset the supply chains for farmers and restaurant operators who are committed to sustainable food. Dunkin' Sustainability.
Modern Restaurant Management
OCTOBER 29, 2020
This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. We are excited to support their mission to help independent restaurants optimize online ordering and generate incremental revenue from under-utilized kitchens.”
EATER
JULY 6, 2022
Because of the pervasive influence of the Rockefeller family and Stone Barns in the relatively small world of sustainable agriculture, a number of people who spoke for this story did not wish to be identified. Stone Barns farm director Jack Algiere speaks at the New York Times Food for Tomorrow Conference in 2016.
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