Remove 2017 Remove Recruiting Remove Sourcing
article thumbnail

How Injecting Empathy Into Your Shift Scheduling Can Help Attract and Retain Employees Through Worker Shortages

Modern Restaurant Management

An unpredictable schedule can be an incredible source of stress for hourly employees and can contribute to poor employee health, burnout and more. While it might be tough to recruit and retain quality employees right now, it is not impossible. Aim for Predictive Scheduling.

article thumbnail

MRM Research Roundup: End-of-February 2020 Edition

Modern Restaurant Management

Employee recruitment and retention continues to be a major challenge for operators in 2020, with low unemployment rates and growing job openings. 65 percent of millennials say they are more likely to go to restaurants that offer locally sourced alcoholic beverages. and report coauthor. Developing healthier offerings.

2020 481
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

MRM Plant-Based: Good Food Scorecard and Healthier Hospital Food

Modern Restaurant Management

While it cooks and tastes like eggs, its ingredients use 98 percent less water, 83 percent less land and emit 93 percent less CO2e than conventional animal sources. Over the past two years, the number of Brits who have eaten meat-free foods* has shot up from 50 percent in 2017 to 65 percent in 2019. sourced yellow pea protein.

article thumbnail

All Hail the Halal Fried Chicken Shop

EATER

It’s not uncommon to see laminated menu posters labeled Crown Fried Chicken or New York Fried Chicken inside a Kennedy or vice versa, and veteran owners are quick to share sourcing and pricing information. Zia opened Kennedy Fried Chicken in 1975; he used Bullard’s business model, but he sourced all halal ingredients and lowered prices.

article thumbnail

MRM Franchise Feed: Currying Up Favor and Committed Taco

Modern Restaurant Management

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Adams first joined the company in 2017 as chief financial officer. The Toasted Yolk.

Franchise 340
article thumbnail

First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

Ono Guides are on-site liaisons to teach people about where the ingredients are sourced, how blends can affect their wellbeing, and how to create blends specific to their dietary standards or nutritional preferences. Angela joined the Bolay family in late 2017 and has quickly become an integral member of the team. Angela Gutierrez.

article thumbnail

How can the coffee industry help to rehabilitate ex-offenders?

Perfect Daily Grind

After a chance encounter with the UK’s Ministry of Justice (MoJ) at a coffee trade show in 2017, the idea for Redemption Roasters was born,” she explains. Attrition rates are high, leading to higher recruitment costs,” Hayley explains. “We We source from lesser-known origins and regions which are difficult to access.”.

Workshop 141