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How the Pandemic Has Forever Changed the Way We Eat

Modern Restaurant Management

As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. The bigger trend we expect will continue to grow beyond the pandemic is tamper-proof packaging.

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Designing a Next-Gen Teaching Facility

Modern Restaurant Management

The project was originally concepted in 2017, went on hold in 2020 and began construction in 2021. Two-story high windows that extend up to the second floor classrooms so that other students can peer in. The facility opened in 2022. How is the project multi-functional?

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The Art of Japanese Cuisine: Unleashing Innovation and Trends in Your Restaurant

Goliath Consulting

Incorporating traditional Japanese design elements, such as minimalistic interiors, Zen gardens, and Tatami seating, can offer an immersive dining experience. Dining Experience Innovations In addition to the food, the ambiance and design of a restaurant play a significant role in drawing customers. ” Japan Today. ” IBISWorld.

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Feast on Sushi, Steak, and Globalization at Iraq’s American-Themed Buffet

EATER

With a flagship 1,800-seat location in the city of Erbil and a second 800-seat location in Sulaimani (also spelled Sulaymaniyah), ABC is one of Iraq’s most popular restaurant brands, with often busy dining rooms, large social media followings, and billboards all over. The restaurant finally opened in December 2017.

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11 Tips for Restaurants to Get Back to Business

Modern Restaurant Management

These procedures must be added to your current food safety policies built upon the 2017 FDA Food Code recommendation for the BIG 6 pathogens. If they have a temperature of 100.4 or higher, any COVID-19 symptoms , norovirus symptoms or other transmissible foodborne illnesses, including fever, diarrhea, and vomiting, send them home.

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Remaining Relevant in the Age of Digital Disruption

Future Food

Ghost kitchens, dark kitchens or cloud kitchens, have no front of house area at all; no seats, no tables and no waiters. These brands are not limited by the numbers of seats or the capacities and capabilities of the waiters, but rather by the marketing reach of the brand and the algorithms and commission levels inherent within the platforms.

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California Excited for End of COVID Restrictions: No Capacity Limits, Physical Distancing

Cheetah

Alternatively, you can require all guests to wear masks when not seated. If you do decide to verify vaccinations, provide signed information about the official requirements and allow guests to self-attest prior to being seated. So, with a sea of hope and bundle of inspiration, they launched the first Pokitrition in 2017 in Phoenix.