EATER

JULY 6, 2022

When Emma Meigneux was hired as an extern in 2016, she says, it was a dream come true. “It Amy Huo started in 2016 as an unpaid extern. COMPOST oven: 155 degrees. It was the first time I saw windows in a kitchen, which was something I’d never imagined,” she says. “I

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Compost Front of House 2014 Back of House 130

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. In 2016, there was plenty of compelling robotics technology geared for the restaurant industry.

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Fast Casual Front of House Fine Dining Mobile Ordering 156

Modern Restaurant Management

SEPTEMBER 23, 2020

While the company has products specifically designed for each vertical, such as appointments, eCommerce, online ordering and reservation management, its uniqueness lies in offering high-powered capabilities that every business needs. billion dollars in 2016 and experienced a staggering 300 percent surge to a $4.65

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Serving White Paper Food Recycling 207

EATER

DECEMBER 23, 2020

Since opening at the end of 2016, the restaurant has become a magnet for glowing reviews and breathless praise; the San Francisco Chronicle deemed it a “flawless four-star experience.”. Even before the Connaughtons opened their restaurant, in December 2016, the media were happy to give them a platform to spread their gospel.

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Menu Agriculture Seasonal Menu Vineyard 129

Modern Restaurant Management

SEPTEMBER 14, 2021

Greg joined the Restaurant Facility Management Association (RFMA) in 2016, earned his Certified Restaurant Facility Professional designation in 2017, was chosen Restaurateur of the Year in 2019, and currently serves on the RFMA Board of Directors. SevenRooms Partners with TheFork.

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Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

DECEMBER 31, 2019

At Yelp, we're seeing restaurants move away from a strictly reservations planning model. Restaurateurs are valuing a hybrid approach to reservations and running a waitlist to manage their floor and seat more diners, especially during the holiday season. Sustainability extends into the kitchen with food waste.

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2020 Kitchen Safety Consumer Goods Point of Sale 138

Modern Restaurant Management

MAY 12, 2020

.* Made with #5 polypropylene, customers can recycle the K-Cup® pods by peeling and disposing of the lid, composting or disposing of the grounds, then recycling the remaining empty cup. In 2016, the brand announced a goal of opening 500 DD Green Achievement restaurants by the end of 2020. ” BWW GO.

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Mobile Ordering Online Ordering Food Order Recycling 150