EATER

JULY 8, 2020

In the six years I worked in restaurants, I never saw BIPOC (Black, indigenous, and people of color) in management, or even a Black bartender; most people of color were forced to remain in the back of house, or as bussers and runners in the front of house. First-time writer?

Fine Dining 104

Fine Dining Employee Relations Front of House Back of House 104

EATER

JULY 6, 2022

On the morning of February 7, 2020, office employees at the Stone Barns Center for Food & Agriculture filed one by one into meetings with management. When leadership began presenting these ideas to staff in 2019, a number of Stone Barns employees vocally disagreed with the new direction. Some came out crying.

Agriculture 91

Agriculture Leadership Education Employee Relations 91

Apicbase

MARCH 31, 2023

While Germany has long been considered a country offering many traditional dishes, there are now an increasing number of restaurants popping up that are bringing new flavours to the table. You’ll find everything and anything: classic burger joints, steakhouses and pizzerias, but also cat temples and American diners. Nordsee is one of them.

Fast Casual 52

Fast Casual Back of House Food Truck Franchise 52

EATER

AUGUST 21, 2020

It had been pushed back 15 minutes — a potentially ominous sign. But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers. The tone of the room shifted.

White Paper 145

White Paper Social Media Magazine Back of House 145

Modern Restaurant Management

FEBRUARY 4, 2020

He succeeds Frances Allen, Boston Market’s CEO since 2018, who is departing for a new venture. This edition of MRM News Bites features Boston Market, Danu Partners, P.F. New CEO at Boston Market. Boston Market® named Eric Wyatt as Chief Executive Officer. Boston Market® named Eric Wyatt as Chief Executive Officer.

Online Ordering 109

Online Ordering Hospitality Leadership Design 109

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. Ordermark Raises $120M in Series C Funding. Ordermark closed its $120M Series C funding round led by Softbank Vision Fund 2[1] and joined by returning investor Act One Ventures.

Online Ordering 136

Online Ordering Customer Service Seasonal Menu Food Order 136

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

2020 135

2020 Kitchen Safety Consumer Goods Point of Sale 135

EATER

JULY 30, 2020

In an excerpt from her memoir “Our Lady of Perpetual Hunger,” pastry chef Lisa Dononvan attempts to find some work-life balance at her first intense restaurant job feIn 2018 Nashville pastry chef Lisa Donovan won the James Beard Award in the personal essay category for her Food & Wine essay titled “ Dear Women: Own Your Stories.”

Café 137

Café Front of House Back of House Hiring 137

Modern Restaurant Management

JANUARY 27, 2020

Replacing error-prone handwritten scribbles and shouts, Ultimate is a digital workflow solution, connecting the front- and back-of-the house directly with diners and creating a transparent view into their order status – whether diners order for pickup or delivery on Grubhub, at an in-store kiosk, or directly with a cashier.

Catering 109

Catering Mobile Ordering Customer Service Leadership 109

Black Box Intelligence

NOVEMBER 1, 2021

Not only is turnover rising for all employees, the percentage of new hires that leave the company within the first 90 days of employment is also increasing. Check out the full “The Post Pandemic Restaurant Employee” whitepaper here. . Year-over-year check growth was 5.7% during the week, the highest growth recorded since mid-April.

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. New & Notable spotlights the latest news restaurateurs need to know.

Food 159

Food Tip Distribution Guest Recovery Food Safety 159

EATER

OCTOBER 26, 2020

In an election like none before it, the residents of North Carolina’s hog- and poultry-intensive eastern counties are fighting to regain the power of their vote This story was originally published on Civil Eats. But, in a part of the state home to many people of color , Herring worries about reports of minority ballot rejection rates.

Waste 83

Waste Front of House Agriculture Education 83

EATER

FEBRUARY 13, 2024

The one thing that all of these films have in common is that they depict food, dining, cooking, or eating in relatable, often visceral ways. But what exactly constitutes a great food movie? After much heated debate, here, in chronological order, our list of the 38 finest food movies. —

Food 142

Food Food Truck Consumer Goods Food Order 142

Modern Restaurant Management

JUNE 19, 2020

Did not reduce the salaries or wages of their employees by more than 25 percent, and did not reduce the number or hours of their employees; OR. Experienced reductions in business activity as a result of health directives related to COVID-19, and did not reduce the salaries or wages of their employees by more than 25 percent.

Food Safety 116

Food Safety Customer Experience Website Management Employee Relations 116

Modern Restaurant Management

OCTOBER 23, 2019

In this edition of MRM News Bites, we feature The Local Culinary, Ordermark and DoorDash, Lavu and Omnivore, Revel and 7shifts, Tocaya Organica and Postmates, bd’s Mongolian Grill and Lightspeed POS. Local Culinary Expanding. Led by Alp Franko, The Local Culinary also expanded from eight to 20 concepts, based on popularity and demand.

Point of Sale 70

Point of Sale Customer Experience Customer Service Front of House 70

Modern Restaurant Management

DECEMBER 3, 2020

“I discovered PJ’s Coffee back in 2002, and have been hooked ever since,” said Wright. She started her career in private wealth management, serving as the Director of Client Relations for an investment advisory firm where she honed her skills for management of client relationships and true servant leadership.

Franchise 136

Franchise Franchising Catering Online Ordering 136

Modern Restaurant Management

MARCH 11, 2020

We would like to thank Derek Jones and all of the employees at Smart Foodservice for their dedication in building a highly differentiated business in the cash and carry industry, and we know the company will be in great hands with its new owners.” US Foods to Acquire Smart Foodservice. reducing to approximately 3.0x

Bar 124

Bar Cash Management Loyalty Program Point of Sale 124

Modern Restaurant Management

AUGUST 14, 2020

The brand is also on track to raise a quarter of a million dollars in funds for front line heroes by the end of September after ringing-in nearly $50,000 in contributions from their charitable Big Yellow Cup in just two weeks. All locations will serve guests via delivery through a virtual kitchen facility.

Franchise 186

Franchise Franchising Kitchen Safety Food Safety 186

Modern Restaurant Management

DECEMBER 17, 2020

This edition of MRM Research Roundup features news that consumers plan to put restaurants at the top of their shopping lists, the latest stats for on premise and why the restaurant of the future is here now. Diners Show Holiday Spirit. “This is a challenging time for both consumers and businesses. . Hassle-free holiday meals.

2020 167

2020 Point of Sale Seasonal Menu Consumer Goods 167

Notch

JANUARY 23, 2019

You made a 6% profit margin—or just shy of the 2018 industry average of 6.1%. In 2018, Wendy’s saw a profit margin of 15.9%. As an owner-operator, your restaurant likely sits at the center of your life. It's not only your business and your livelihood— it's also your dream. So, why do it? Why run a restaurant at all?

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72

Modern Restaurant Management

FEBRUARY 21, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Sushi Maki Ocean Tempura. “Sushi Maki is a true family affair.

Brewery 115

Brewery Design Food Supply Equipment 115

Notch

JANUARY 23, 2019

You made a 6% profit margin—or just shy of the 2018 industry average of 6.1%. In 2018, Wendy’s saw a profit margin of 15.9%. As an owner-operator, your restaurant likely sits at the center of your life. It's not only your business and your livelihood— it's also your dream. So, why do it? Why run a restaurant at all?

Email Marketing 52

Email Marketing Merchandise Website Management Point of Sale 52

Modern Restaurant Management

AUGUST 28, 2020

“Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.

Allergens 118

Allergens Kitchen Safety Guest Recovery Customer Service 118

EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. This version was dyed with squid ink.)

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

Modern Restaurant Management

SEPTEMBER 10, 2021

Bangin’ Buns launched in 2018 when a tight-knit group of friends in the San Fernando Valley, Nick Nshanyan, Gary Shahbazyan, Sam Manvelyan, and Arman Grigoryan, started cooking Nashville Hot Chicken in each other’s homes. ” Ike's Loves Bangin' Buns.

Franchise 181

Franchise Franchising Food Fast Casual 181

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

Franchise 110

Franchise Franchising Fast Casual Leadership 110

Modern Restaurant Management

DECEMBER 16, 2019

While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies.

2019 103

2019 Compost Mobile Ordering Point of Sale 103