Modern Restaurant Management

FEBRUARY 12, 2020

In 2018, Grubhub reported $5.1 In many ways, TPO platforms serve as a new advertising mechanism for restaurants. billion in food sales demonstrating a 34 percent increase from the prior year, according to the Associated Press. Meanwhile, Uber Eats expected to deliver $10 billion worth of food in 36 countries in 2019.

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Modern Restaurant Management

AUGUST 5, 2021

They were gaining in popularity prior to the pandemic, with the Census Bureau estimating 5,970 food trucks in 2018, “nearly double the 3,281 in 2013.” ” That number grew to 23,873 in 2020.

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Modern Restaurant Management

FEBRUARY 10, 2020

According to research by The Good Food Institute, 30 percent of Americans are reducing their total meat consumption, and another 2018 Johns Hopkins study has found that 60 percent of Americans are reducing their consumption of at least one type of animal meat. trillion global meat industry and be worth $140 billion in the next decade.

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EATER

JANUARY 8, 2021

And yet, the Mexican state with few traditions, better known for its seafood and innovative, pioneering chefs like Plascencia, Benito Molina, and Jair Téllez, was rigid about birria de res: All Tijuana stands served it the same way. And you’d better be done by 1 p.m Eventually, birria itself exploded in popularity well beyond LA.

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Modern Restaurant Management

MARCH 9, 2023

Patrick’s Day weekend in 2019, 63 percent of car-related fatalities involved drunk drivers, and in 2018, 33 percent of pedestrians killed in car crashes over the holiday were intoxicated with a BAC over 0.08. Don’t Be Afraid to Refuse Service Make sure your bartenders know when to stop serving patrons. Over the St.

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Modern Restaurant Management

MARCH 29, 2022

Nobody heads to a venue they think will serve them a bad meal. Perhaps a reviewer mentions a dish you don’t serve, or is so general in their criticism that it’s clear they’ve not actually visited in person. Fake reviews are a particular problem in the restaurant business. How to Respond to the Problem.

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Modern Restaurant Management

JUNE 15, 2020

in 2018, the highest level since the Great Recession. Serving up Cleanliness. When employees understand the “why” behind hand hygiene, social distancing measures and proper cleaning, it minimizes the risk of lapses in cleanliness. Reviewing Problematic Policies.

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Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. “Business owners have proven their resilience throughout the course of this pandemic.

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Modern Restaurant Management

JULY 30, 2020

Our customer is at the center of every business decision we make, from what we serve to how we serve. In 2018, as the company pursued expansion, restaurants were finding wait times were exceeding the desired level. It’s that level of intimacy that gives us the confidence to continue pursuing our growth targets.”

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EATER

JUNE 12, 2020

Plus, a Whole Foods employee says she was fired after complaining about feeding cops for free, and more news to start your day Both companies say the other is in violation of a deal they made in 2018. The South Carolina National Guard is claiming they were served pizza with glass in it in D.C., The Guardian ]. Kansas City ].

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Modern Restaurant Management

DECEMBER 2, 2019

This is a trend that has been confirmed by a 2018 report from The Hartman Group, which shows that young people are more interested than previous generations in quality cues, transparency and sustainability credentials, and information on ingredients and nutrient density. Water savings also are hidden in more prosaic activities.

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EATER

OCTOBER 5, 2020

Although these chains, due to sheer size and reach, are often representing certain dishes or cuisines to large swaths of people — sometimes for the first or only time — they do very little to contextualize the foods they serve. billion in revenue and close to 2,500 locations as of 2018 , Chipotle’s influence is undeniable.

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EATER

SEPTEMBER 19, 2023

Picture Alliance via Getty Images Inside the Schottenhamel beer tent at Oktoberfest 2018 in Munich. Apart from formal festivals like these, breweries and restaurants around the country often put on Oktoberfest-themed celebrations of their own, serving beer and food menus highlighting German foods in late September and early October.

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Modern Restaurant Management

FEBRUARY 17, 2021

Although mandated dine-in restrictions have held back all restaurant segments, particularly full service, consumer demand for restaurant meals and the ability to serve the demand with a host of off-premises services, like digital ordering, delivery, drive-thru, and carry-out, are the silver linings that enable the industry to persevere.

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EATER

NOVEMBER 4, 2020

By the time the queso is served alongside chips for dipping, it’s rich, yes, but also a bit spicy. Rotel began marketing itself as a queso ingredient in 1949 through a recipe for chile con queso that simply required adding the canned good to melted cheese and serving it with chips. million in sales in 2018.

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EATER

OCTOBER 28, 2021

As Dan Primack at Axios points out , those losses reported in the IPO filing — occurring every year since 2014 — contradict the chain’s claims in 2018 and 2019 that it was profitable. In a 2018 interview with Recode, co-founder Jonathan Neman described the chain as a “food platform,” not simply a restaurant. billion valuation.

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Modern Restaurant Management

JULY 29, 2024

What are the legalities of serving cannabis-infused food and beverage items? According to the 2018 Farm Bill, "cannabis" contains more than 0.3% While personal adult-use is permissible in many states, that does not necessarily allow someone to infuse cannabis into food and then re-sell/serve that infused food.

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EATER

OCTOBER 26, 2023

In 2022, 9 million tourists visited Thailand’s largest island (down from 15 million in 2018) in search of white-sand beaches, clear waters, and palm trees. The version served at Raya Restaurant is a great introduction. They’re typically served with curries, topped with the diner’s choice of herbs or more substantial garnishes.

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7 Shifts

AUGUST 7, 2024

The cost of the food you serve can be affected by so many different outside influences, some of them more obvious, like the rise and fall of fuel costs or the effects of good or bad weather. per serving Consider variables You can price the burger at $9.25 (rounding up) and make a profit on it. divided by 0.30 = $9.16

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EATER

OCTOBER 5, 2021

Because Noma is actually new Noma — it opened in its current location in February 2018 with a tasting menu that now rotates a few times a year — the wins from 2010, 2011, 2012, and 2014 do not count. He opened a new Noma in Copenhagen in early 2018. This means that the No. Except it kind of is. debuted on the 2019 list at No.

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EATER

OCTOBER 17, 2023

After that came Milk Bar , multiple locations, a warehouse prep space — but as Tosi revealed in 2018 , she didn’t want to make a Starbucks-like chain. Dessert is no exception, with Noma serving things like caramels resembling sandy starfish , toffee made to look like duck feet, a flower pot that is actually cake.

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EATER

MAY 27, 2021

Before the pandemic, the neighborhood was already home to a number of established mutual aid groups, including Southside Food Share, which began feeding residents at an encampment called the Wall of Forgotten Natives in 2018, and Sisters Camelot , which has been giving out free organic food twice a week for the past 20 years.

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Modern Restaurant Management

DECEMBER 3, 2020

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. Her journey into the franchise world began when she joined MOOYAH Burgers, Fries, & Shakes. MOOYAH Eyes Expansion.

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Modern Restaurant Management

NOVEMBER 18, 2019

For example, a study by Power Reviews in 2018 found that over 70 percent of consumers start their purchase journey on Amazon or via search engines. Something highlighted by Google CEO Sundar Pichai, who announced that 20 percent of mobile search queries are now from voice search during his Google I/O keynote in May 2018.

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Modern Restaurant Management

DECEMBER 18, 2019

The food and beverage industry employed more than five million Americans in 2018, according to the United States Bureau of Labor Statistics (BLS). percent in 2018. percent in 2018. Some restaurants report turnover rates as high as 150 percent.

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Modern Restaurant Management

AUGUST 5, 2020

The bites will also be served with the option of twelve different dips, along with regular or sweet potato Tyga Tots, chocolate chip cookies, and beverages. ” Aron most recently served as the Australian CEO & Country Manager for Deliveroo from 2015 to 2020, helping grow the company into 500 cities and 13 countries during his tenure.

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Modern Restaurant Management

JANUARY 11, 2021

We first launched Delicious Raw in 2013 and once we opened our Miami Beach location in 2018, there was no turning back. When I moved to Florida several years back, I first opened a restaurant in Naples that served breakfast and lunch. I swam competitively when I was younger, I was a Danish champion. Flemming Madsen.

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Modern Restaurant Management

OCTOBER 22, 2020

“MOD exists to serve people in order to contribute to a world that works for and includes everyone. Menu innovation has long been a staple of the Dog Haus brand, as evidenced by the launch of its Chef Collaboration Series in 2018 and Mixologist Collaboration in 2019. ” Fazoli's Inks Multi-Unit Deals.

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Modern Restaurant Management

AUGUST 14, 2020

All locations will serve guests via delivery through a virtual kitchen facility. In addition to virtual kitchens meeting lower labor costs, they also offer a fast-track to opening, with a location able to begin serving in just one month. Raising Cane’s Culture is built on serving its Communities. Raising Spirits.

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Modern Restaurant Management

MARCH 16, 2020

Restaurant Workers Community Foundation was founded in 2018 to advocate for gender equality, racial justice, fair wages, and healthy work environments in the restaurant industry. “Efforts that promote drive-thru, takeout and delivery are important tools to help restaurants continue to serve consumers during challenging times."

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Modern Restaurant Management

SEPTEMBER 25, 2023

In 2018, 29 percent of Americans reported that they made no cash purchases in a typical week; by 2022, that figure had risen to 41 percemt. The increasing reliance on digital payments is putting further pressure on restaurants when it comes to keeping customers’ financial information safe.

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7 Shifts

NOVEMBER 7, 2019

Since then, Ruth and her partners have been at the forefront of the plant-based movement in Canada, serving up crave-worthy food and invigorating juices at our five bustling Toronto restaurant locations (and our sixth location that just opened in West Hollywood!). What sets Fresh apart is that we didn’t jump on a trend. 7shifts makes it easy.

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EATER

AUGUST 5, 2022

In 2008, when she opened the first Milk Bar, things like cereal milk-flavored soft serve, truffles that tasted like “birthday cake,” and cookies stuffed with cornflakes and and potato chips were delightfully weird riffs on beloved mass-produced flavors, with enough of a twist to push them beyond their origins.

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EATER

SEPTEMBER 30, 2024

It’s all heavy and one-note, too sweet or too salty, and always too messy for the flimsy paper boats it is served in. I distinctly remember taking one bite of a cotton candy taco , the 2018 winner of the Fair’s Big Tex Choice Awards , and immediately throwing it into the trash.

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Modern Restaurant Management

MAY 7, 2021

Randy’s Donuts began franchising internationally in 2018 with development deals for 20 stores in South Korea, five stores in portions of Saudi Arabia and nine stores in the Philippines. “Our guests continue to demand access to truly healthy and delicious food and beverage products are served with smiles and speed."

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EATER

DECEMBER 15, 2021

Each of the three-course dishes, served in glass, reusable jars, are prepared by chef Christophe Tinot of the nearby restaurant and catering company Le P’tit Boursault and come with a glass of a different Piot-Sévillano cuvée — that you’ll certainly want to (and should) take home. So far the collective efforts seem to be working.

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Modern Restaurant Management

MAY 28, 2020

Manifesto Market, created in 2018 as a vibrant and stylish place designed to bring people together around high-quality gastronomy. We are ready to serve as an efficient springboard to independent businesses, which has always been a part of our mission. We thought forward.

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