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. Malware attacks : Malware is a type of software that is designed to damage or disrupt computer systems. As the restaurant industry becomes more reliant on technology, the risk of cyber attacks is rising.

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Insurance Email Marketing Employee Relations Customer Experience 508

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. It is designed for people who are both knowledgeable about gluten-free living as well as interested in guiding restaurants through the Gluten-Free Food Service (GFFS) validation program. Lindsey Yeakle.

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Coaching Kitchen Safety Food Safety Training 520

Modern Restaurant Management

FEBRUARY 17, 2025

The report found demand for eggs has skyrocketed , with per capita consumption growing 20 percent from 2016-2019. While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor.

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Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

JANUARY 30, 2020

Another example, Astro Doughnuts & Fried Chicken created a special Nats World Series donut — a vanilla donut with raspberry glaze, curly W white chocolate design, and topped with, you guessed it, a baby shark. Idea #3: Help a Local Couple Pop the Question.

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Social Media Events Customer Service Customer Experience 407

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 2005, I stopped doing that and started working on building a private equity fund focused on emerging brands in the European fashion design industry. What brought you to Florida and to the restaurant industry there?

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Fast Casual Casual 2013 Franchising 367

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 22 to Friday Sept.

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Serving White Paper Food Recycling 517

Modern Restaurant Management

SEPTEMBER 10, 2021

Eight months after the acquisition by Capriotti’s, Wing Zone is rolling out a brand refresh which features technology upgrades, a revamped menu, an energized restaurant design and experience, a new logo and other assets designed to further position the brand as one of the undisputed leaders in the chicken wing category.

Franchising 471

Franchising Franchise Food Fast Casual 471

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 587

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 335

EATER

MAY 20, 2021

Whether you want to commemorate a big day or just have a hankering for a different taste, vintage wines are delicious to explore When my daughter was born in 2016, I asked wine shop owners across Portland (my home city) which Oregon winemaker they might recommend with an eye toward long-term aging. Getty Images. Invite me over, though.

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Modern Restaurant Management

JANUARY 13, 2020

At the International Consumer Electronics Show, Impossible Foods served up Impossible Pork Made from Plants and Impossible Sausage Made from Plants — the startup’s first all-new products since the Impossible Burger debuted in 2016. Impossible Pork and Rice. Impossible Pork contains no gluten, no animal hormones and no antibiotics.

Seasonal Menu 365

Seasonal Menu Beverage Food Order Marketing 365

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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Sustainability Recycling Waste Communication 414

EATER

SEPTEMBER 20, 2024

They put so much attention to detail in the design and the menu and the space that they don’t want to shortchange their customers by playing music that feels awful,” Alec DeRuggiero, music supervisor of Gray V , a company that will literally make playlists for restaurants, told the New York Times.

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Modern Restaurant Management

DECEMBER 12, 2019

Husband-and-wife team Craig and Dianne LeMieux, along with their son Kyle and his wife Saverea LeMieux, have served as the brand’s Colorado area developers since 2016. A detailed look at Salata’s restaurant design and layout. ” Perfectly Designed Pizza Hut. Financial requirements. A rebrand (June).

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Franchising Franchise Loyalty Program Book 275

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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Influencer 2011 Take-out 2016 423

EATER

JANUARY 8, 2021

Oscar designed the logo, which has been copied by lots of the other trucks, and I did the wrap, the uniforms, and Ivan worked on the Instagram,” says Omar Gonzalez. “We 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 started doing events.

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Food Truck White Paper Back of House 2018 363

Modern Restaurant Management

JULY 30, 2021

This program, piloted last year, is designed to help KFC team members build short-term savings and create lasting savings behaviors. In fall 2016 he signed a baseball contract with the New York Mets before returning to the NFL in 2021. Koibito Poké Debuts New Design.

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Franchising Franchise Fast Casual Point of Sale 508

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

7 Shifts

FEBRUARY 14, 2022

This guide is designed to help you stay in front of Predictive Scheduling changes and make sure your restaurant is fully compliant. Secure Scheduling Ordinance (2016). Table of Contents. What is Predictive Scheduling? Which cities have enacted Predictive Scheduling legislation? What is Predictive Scheduling?

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Restaurant Law 2017 Retail Franchise 370

Modern Restaurant Management

FEBRUARY 21, 2020

Nominees for more than 50 awards categories, including Restaurant and Chef, Restaurant Design, and Media will be announced. Just a few steps away from Peacock Room, in a minimalist-designed space flooded with natural light and energized with upbeat music, is Gospel Coffee and Boozy Treats. The event will take place at 10:00 A.M.

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Brewery Design Food Supply Equipment 348

EATER

JANUARY 22, 2024

The flash tattoo designs at a 2023 Omsom event included a disco ball and a head of garlic. Compared to custom tattoos, flash consists of designs that an artist pre-draws for clients to pick from, and that are often but not always repeatable; the designs at the Omsom anniversary event included a knife, a match, and a steaming bowl of rice. “We

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Events Employee Relations 2023 Back of House 312

Modern Restaurant Management

MAY 7, 2021

On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo. ” On The Border’s new design is part of an overall brand enhancement to improve the guest experience. . On the Border Debuts New Prototype.

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Franchising Franchise Sustainability Fast Casual 433

EATER

AUGUST 31, 2022

A former special education teacher, Fixter opened Brewability and the connected pizza spot Pizzability in 2016 to employ people with intellectual and developmental disabilities. As the sensory area makes clear, the design of Brewability’s physical space is crucial to its mission.

Fine Dining 361

Fine Dining Brewery Kitchen Safety Small Business 361

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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Food Truck Food Food Safety Point of Sale 445

Modern Restaurant Management

MARCH 13, 2020

In partnership with Matt Ailey, Founder of GenRock Capital Management, Matt Slaine, CEO of Quality Restaurant Group and Chris Grooms, Vice President of Quality Fresca, the restaurant group plans to roll out the updated brand design for the restaurants in the next 12-18 months. Pizza Inn Incentive Program.

Franchising 364

Franchising Franchise Customer Experience Customer Service 364

Modern Restaurant Management

JANUARY 9, 2020

He acted as the president of iPayment until 2011, when he became the Chairman and Chief Executive Officer of the company until 2016. Working again with architect Michael Hsu in collaboration with award-winning interior designer Aaron Rambo, the 4,500-square foot restaurant will feature two dining levels as well as a patio.

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Fast Casual Online Ordering Customer Service Employee Relations 282

Modern Restaurant Management

AUGUST 5, 2020

rolled out its contactless ordering and payment features for servers, designed to complement its existing contactless ordering and payment technology for guests. outdoor dining space, a designated takeout/pickup concierge area, integrated online ordering technology, and contactless payment systems. GoTab Adds Features. Leanpath Go.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

MAY 12, 2020

In 2016, the brand announced a goal of opening 500 DD Green Achievement restaurants by the end of 2020. Further, Zuul Studios works with real estate owners to support the design, build, launch, and operation of their own ghost kitchens. The new restaurant format is designed specifically for takeout and delivery orders.

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Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

FEBRUARY 6, 2020

The new design, like Nathan's Famous and New York itself, is a combination of old and new, greatness from the past combined with an excitement for now and the future. The company has optimized its kitchen design and guest-facing counter space for delivery and to-go business. Blimpie Grows in Asia.

Franchising 383

Franchising Franchise Fast Casual Customer Experience 383

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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2000 2018 Recruiting Certification 68

EATER

DECEMBER 13, 2023

“The minute I saw that those were happening, I got really excited about them,” says author Addie Tsai, who recalls seeing poet Dana Levin getting a themed cake to celebrate her 2016 book Banana Palace. Naturally, Tsai was “thrilled” when a friend got a book cover cake for the Houston launch event of her 2019 debut, Dear Twin. “It

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Book Social Media Events 2019 345

EATER

JUNE 12, 2020

McDonald’s restaurant workers walk off the job to demand higher wages and union rights in 2016. Photo by David McNew/Getty Images.

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Social Media 2000 Food Safety Workshop 362

Goliath Consulting

AUGUST 1, 2023

per year on average from 2016 to 2021. Dining Experience Innovations In addition to the food, the ambiance and design of a restaurant play a significant role in drawing customers. More consumers now appreciate Japanese food’s authenticity, fresh ingredients, and health benefits.

Innovation 195

Innovation Fine Dining 2021 Email Marketing 195

EATER

OCTOBER 28, 2020

Spurred by the Singapore-born baker’s desire to celebrate the country she calls home, Fong decided in 2016 to bake 50 pies, each inspired by the flavors of a state. I am a handbag and accessory designer. Around 2016, I got my green card. I remember delivering the Florida pie on the day after the election in 2016.

Travel 284

Travel 2016 Back of House Food Truck 284

EATER

SEPTEMBER 7, 2022

According to 2016 numbers from the city health department, some parts of the Bronx have between 20 to 25 bodegas for every supermarket. Having all “dabbled in the streets,” as the book puts it, food provided a shared path for Gray, Serrao, and Walker that allowed them to also play with their interests in music, art, design, and fashion.

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Back of House 2020 2016 Book 246

EATER

NOVEMBER 30, 2021

Digital cookbooks are no different, and there are often huge advantages to producing a cookbook on a smaller scale, especially since DIYing a digital book has never been easier with plug-and-play graphic design software. I received requests to do a print addition, but looking at it, I wasn’t sure the cost justified the expense.

Food 246

Food Book Front of House Back of House 246

EATER

JUNE 6, 2022

Lumos, a New York City baijiu bar, closed in 2016. Before Lumos opened in 2016, even most Chinese restaurants in the U.S. A growing number of bartenders are raving about a popular Chinese liquor that many American consumers know little about When veteran bartender Ashley Mac landed a job heading up the bar program at D.C.

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Bar 2016 Customer Experience Education 274