2018 Certification Food Safety Kitchen Safety 
Modern Restaurant Management
AUGUST 30, 2022
Today’s modern restaurant operators face challenges that no other generation has faced, thanks to COVID-19 closures, supply chain disruptions, labor shortages, menu labeling, and food safety challenges. It is the industry's primary responsibility to be sure the food they sell and serve to consumers is safe.
Modern Restaurant Management
OCTOBER 22, 2020
QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind. ” Delivering Jobs. .
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The Restaurant Times
DECEMBER 20, 2021
According to a survey conducted by NSDUH in 2018, around 140 million Americans (~51% of the population) aged 12 or more were current consumers of alcohol. Food Service License. You need to get a food service license if you plan to serve food at the bar. Design The Kitchen Layout. Music Permit. Pool Table Permit.
EATER
JUNE 12, 2020
Roundtree, who graduated from the Charlotte campus of Johnson & Wales with a bachelor of science in culinary arts and food-service management in 2018, was working as a student teacher in the culinary arts program and had no idea what to tell the class about what to do next or when they’d be back.
The Restaurant Times
DECEMBER 22, 2021
Since 2018, the takeaway business in India has grown by approximately 17% every four months. The pandemic has changed the world, and it has brought significant changes to the food and beverage industry as well. The pandemic has changed the world, and it has brought significant changes to the food and beverage industry as well.
Modern Restaurant Management
FEBRUARY 10, 2020
Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI).
EATER
MARCH 15, 2021
During dinner service, Miguel Torres was relaxed, joking with the other line cooks, calmly firing off order after order in the tiny New York kitchen at the Rockwell Place. I was able to rely on him right away to run things when I wasn’t in the kitchen, to make sure that things were consistent and came out properly,” Sorenson says.
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