Modern Restaurant Management

OCTOBER 16, 2019

Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. Parts Town and Heritage Combine.

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Food Truck Customer Service Customer Experience Dietary Restrictions 126

Modern Restaurant Management

OCTOBER 31, 2019

National Menu Trends. They collected and analyzed sales data between January 2018 and July 2019 from over 10,000 restaurants nationwide, measured the sales performance of each item, and ranked each item based on its overall and trending popularity. The company conducted over 750 trips between July and August of 2019.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading. The cost of that meal has steadily climbed over the years.

Compost 130

Compost Front of House 2014 Back of House 130

Modern Restaurant Management

JANUARY 17, 2020

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. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide.

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Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

FEBRUARY 14, 2020

” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” ru Sushi Kitchen at Legacy Hall in September 2019 to much success. ” The menu features hibachi, hibachi fried rice, stir-fry yakisoba noodles, ramen, sides and desserts.

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Back of House Hotels Leadership Design 131

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

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2023 2022 Consumer Goods Point of Sale 203

Modern Restaurant Management

AUGUST 28, 2020

” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. The Trabon and MenuTrinfo® partnership was initiated in 2019 with the First Watch brand, Sun & Fork. "In

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Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

SEPTEMBER 14, 2021

Greg joined the Restaurant Facility Management Association (RFMA) in 2016, earned his Certified Restaurant Facility Professional designation in 2017, was chosen Restaurateur of the Year in 2019, and currently serves on the RFMA Board of Directors. Paul Soulliere: Information Systems Manager | 25 years.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

SEPTEMBER 15, 2020

From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show. “With a menu curated from the hit show’s Champion and Finalist recipes, MASTERCHEF is about the passion for cooking and the emotional connection we have with food. You can view the full guide here.

Fast Casual 162

Fast Casual Casual Menu Mobile Ordering 162

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. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

EATER

DECEMBER 23, 2020

In 2019, the Russian River approached record levels , leaving pockets of Sonoma County, including the Connaughtons’ property, completely submerged. Myriad cover crops — favas, peas, mustard greens — end up together as a course on the SingleThread menu. “It Between the fires, there were the floods.

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Menu Agriculture Seasonal Menu Vineyard 129

Modern Restaurant Management

NOVEMBER 2, 2020

Menu price changes. Finally, they asked survey respondents if they had raised or lowered their menu prices in response to the pandemic, and how their guests have reacted to those additional costs. From April 2019 to March 2020 – when U.S. From April 2019 to March 2020 – when U.S. Restaurant Satisfaction.

2020 221

2020 Mobile Ordering Hotels Food Safety 221

EATER

APRIL 11, 2023

He plucks them from composted wood chips nestled in cardboard boxes, and carefully puts them in a clean new box. Yang smiles as he shows off his heaping compost pile: He says he reclaims three to five tons of organic green waste every few weeks to produce substrate, the woody equivalent of soil, for his mushrooms.

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Compost 2000 2012 Fine Dining 98

Modern Restaurant Management

MARCH 4, 2020

Serve a Seasonal Menu. Rather than always serving the same menu, try switching up your dishes each season. Using seasonal fruits and vegetables reduces production costs and energy. While local farms can grow produce out of season, it is harsher on the environment and more expensive. Reduce Food Waste.

Catering 168

Catering Dietary Restrictions Compost Seasonal Menu 168