Modern Restaurant Management

NOVEMBER 12, 2021

You’re still at just 75 percent of your 2019 head count, and even increasing wages isn’t attracting the people you need. They were previously experiencing kitchen backups because they could only fit so many of their most popular entrees in their ovens at any one time … Or so they thought.

Equipment 197

Equipment Kitchen Safety Food Supply Food Safety 197

Modern Restaurant Management

OCTOBER 31, 2019

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. National Menu Trends.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

Modern Restaurant Management

MARCH 2, 2021

Given that a global pandemic had just hit our country it was obvious these were not normal times and guests were rightfully hyper-focused on their safety when visiting restaurants. percentage points year over year, and the newly tracked “safety” category, which became 17.3 Safety and Hygiene Is Paramount.

2021 194

2021 Point of Sale Food Safety Kitchen Safety 194

Modern Restaurant Management

JANUARY 12, 2022

Technology that helps kitchens manage and time orders from multiple channels will be key to keeping pace and ensuring diners stay happy and loyal.” Despite this, value velocities on Christmas Eve and Day were up by +37 percent and +42 percent versus 2019. Diners can also expect to see more ghost kitchens.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

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.

Franchise 154

Franchise Franchising Loyalty Program Kitchen Safety 154

Modern Restaurant Management

DECEMBER 28, 2020

We’ll quickly see the emergence of Restaurants 2.0 – a new generation of restaurateurs who snatch up available real estate for ghost kitchens, virtual brands or new dine-in experiences that have a heavy reliance on digital interactions and business models that enjoy lower overhead. Jockey Hollow Bar + Kitchen's Chris Cannon.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Modern Restaurant Management

SEPTEMBER 15, 2021

Based on findings from a survey hosted on the Angus Reid Forum on behalf of Restaurants Canada, the report shares that on the positive side, Canadians are looking forward to returning to restaurants, so long as safety measures are in place. It is performing strongly vs both 2020 (+31 percent) and 2019 (+35 percent). California.

2021 178

2021 Loyalty Program Retail Online Ordering 178

Modern Restaurant Management

AUGUST 5, 2020

We are offering restaurateurs the opportunity to operate a second brand within their existing brick and mortar location, increasing their bottom line by also becoming a virtual kitchen owner.” DeliverThat also released an extensive driver education program to ensure the level of quality and safety during current Covid-19 conditions.

Food Safety 210

Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

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 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

JULY 30, 2021

However, according to a 2019 report from the Federal Reserve Bank, 37 percent of all Americans could not cover an unexpected $400 expense without going into debt. Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices.

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

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. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.).

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

Modern Restaurant Management

SEPTEMBER 14, 2021

Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. Greg Fuchs serves as the Senior Facilities Manager for Applebee’s, MOD Pizza, Del Taco, Olga’s Kitchen and Wendy’s restaurants in the TSFR portfolio.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Touchless cleaning for the safety of employees. Added sanitizing stations.

Food Safety 176

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176

Modern Restaurant Management

SEPTEMBER 15, 2020

SALIDO’s Restaurant OS has been adopted by top US-based and international hospitality operators, such as Eataly, Restoration Hardware, Eleven Madison Park, Laconda Verde, and Jean-George’s ABC Kitchen. The 2” X 4” label backs up the promise to diners that is scripted on the label design: “Sealed For Your Safety.”

Fast Casual 162

Fast Casual Casual Menu Mobile Ordering 162

Modern Restaurant Management

MARCH 26, 2020

. “The data shows that multi-location brands are in fact adapting to these changing customer behaviors, and, as a result, improved their average benchmark score 20 percent from 2019 to 2020.” Release a message explaining your safety procedures. Use humor to lighten people's moods.

Social Media 210

Social Media Food Order Small Business Delivery 210

Modern Restaurant Management

JUNE 14, 2020

For the 2019 financial year, Grubhub had 23 million active customers, recorded 180 million orders, GMV of $5.9 WorkMerk partnered with Robert Irvine to launch VirusSAFE Pro, a mobile health and safety checklist and verification software solution that will help businesses reopen around the country. We could not be more excited.”

Food Safety 169

Food Safety Loyalty Program Kitchen Safety Online Ordering 169

The Restaurant Times

OCTOBER 24, 2021

Thus, COVID-19 has accelerated the adoption of cloud kitchens in the food and beverage (F&B) industry. . Cloud kitchen, which was dubbed a new trend a few years ago, is now a reality. Commercial kitchens designed solely for delivery are known as ghost kitchens, dark kitchens, or cloud kitchens.

Kitchen Safety 52

Kitchen Safety Online Ordering Mobile Ordering Food Order 52

Modern Restaurant Management

AUGUST 19, 2020

US Foods Ghost Kitchens. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. US Foods Holding Corp. We help the operator through every major decision. and the brothers wanted to continue the legacy.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Bar 154

Bar Cash Management Loyalty Program Point of Sale 154

The Food Corridor

MARCH 27, 2023

Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. These commissary kitchens are sometimes also known as ghost kitchens, shared kitchens , or virtual kitchens with the delivery-only food brands operating within them called virtual restaurants.

Kitchen Safety 59

Kitchen Safety Delivery Online Ordering Food Order 59

Aaron Allen & Associates

JULY 29, 2022

Already in 2019, restaurants were not able to pass inflationary costs on to consumers (back then, the average restaurant price increase was 3.1% The result is a faster and more efficient kitchen, with miso claiming that their robot can prep food twice as fast and increase throughput by 30%. while labor cost was growing at 3.8%

Front of House 64

Front of House Back of House 2022 Kitchen Safety 64

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. The sleeping giant is virtual kitchens. Elo’s Sonal Apte, vice president of retail and hospitality.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

EATER

DECEMBER 23, 2020

When they finally decided to escape the deteriorating air quality, Kyle and Katina Connaughton packed their two cats, two dogs, and one of their two daughters (the other was in Boston) and her fiance into a farm truck and headed toward safety in Washington state. We’re communicating with the kitchen: ‘This is almost there.

Menu 129

Menu Agriculture Seasonal Menu Vineyard 129

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. We are excited to support their mission to help independent restaurants optimize online ordering and generate incremental revenue from under-utilized kitchens.”

Online Ordering 143

Online Ordering Customer Service Seasonal Menu Food Order 143

EATER

JULY 9, 2021

Many of us likely remember some iconic piece of Pyrex glassware in a mom or grandma’s kitchen. Those initial colors were selected by Lilla Cortright, head of the Pyrex test kitchen. Following the sale of the Pyrex brand to World Kitchen, Inc., Following the sale of the Pyrex brand to World Kitchen, Inc.,

Kitchen Safety 133

Kitchen Safety Food Safety 2007 Definition 133

Modern Restaurant Management

FEBRUARY 10, 2020

Del Taco was recognized for adding multiple Beyond Meat items to its menu in 2019 and for heavily advertising these offerings to meat-lovers, vegetarians, and vegans alike. Just a few months after Burger King’s successful Impossible Whopper launch in August 2019, the restaurant chain added the Impossible Whopper Jr. to its menu.

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

Modern Restaurant Management

MARCH 24, 2020

While it is not the outcome we wanted, amid all the uncertainty around the COVID-19 pandemic and the immense strain it has put our industry, the safety of our attendees, exhibitors, sponsors, vendor partners and our own staff is paramount. This is our community and we all must be kept safe.

Food Supply 101

Food Supply Kitchen Safety Cash Management Food Safety 101

EATER

FEBRUARY 13, 2024

Some, like Ratatouille and Chef , are obvious picks — they are largely set in restaurants or kitchens, there are chefs involved, etc. Amid golden shots of California vineyards, the two must face what the hell is wrong with them, and wine becomes a beautiful metaphor for care, attention, and not letting things go to waste.

Food 142

Food Food Truck Consumer Goods Food Order 142

Modern Restaurant Management

FEBRUARY 14, 2020

The hibachi and ramen kitchen will offer a unique twist on both Japanese traditions, blending the best of both art forms to create a craveable dining destination in a fast-casual setting. ru Sushi Kitchen at Legacy Hall in September 2019 to much success. Filet Mignon Hibachi Fried Rice.

Back of House 131

Back of House Hotels Leadership Design 131

ChefMod

OCTOBER 6, 2021

As a result, chefs can concentrate more on training, labor costs, menu costs, and recipes, without wasting any of their precious time with salespeople. From safety stewards to concierges to sanitation specialists to temperature takers and dining room attendants, there is a continued increase in new restaurant staffing positions.

2021 52

2021 Email Marketing Front of House Cash Management 52

Modern Restaurant Management

MAY 5, 2020

Also investing is Tim Ridgley, founder of Open Dining, which was acquired by Paytronix in August 2019. Menus are managed centrally and orders are sent directly to your point-of-sale system and printed in the kitchen with a standardised layout. Deliverect is also used by 'virtual' kitchens. Missing Restaurant Sounds?

Guest Recovery 122

Guest Recovery Food Safety Loyalty Program Point of Sale 122

Modern Restaurant Management

DECEMBER 21, 2020

Jockey Hollow Bar + Kitchen's Chris Cannon. Most of us go into the business under-funded and therefore not ready for a “rainy day” Something a lot less serious than COVID, such as hurricane damage or a kitchen fire, could put many permanently out of business. We learned how vulnerable an industry this is.

2020 180

2020 Online Ordering Fast Casual Point of Sale 180

EATER

JULY 22, 2021

When his New York City restaurant, Reverence, opened in August 2019, guests could sit at the U-shaped chef’s counter beneath 14-foot ceilings. That day, Boden was focused on finishing a salad of Salanova lettuces and fried Virginia peanuts when his wife, Leslie, walked into the kitchen. Chef Russell Jackson was tired.

Fine Dining 115

Fine Dining Back of House Dine-in Front of House 115

EATER

JULY 6, 2022

Multiple former female employees also allege that the farm’s nearly all-male leadership created a sexist environment in the livestock program, culminating in a 2019 letter-writing campaign to Stone Barns leadership and the resignation of two employees in protest. A staffer in the Stone Barns greenhouse in 2019.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. The robotic kitchen runs on batteries instead of a diesel generator. Door Dash Shared Kitchen. ?DoorDash? is launching a shared commissary kitchen with multiple restaurants under one roof.

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Food Truck Customer Service Customer Experience Dietary Restrictions 126

EATER

SEPTEMBER 16, 2021

At its start, the pandemic brought us images of vast trenches of rotting onions, piles of abandoned produce, and lakes of wasted milk, dumped by farmers who no longer had restaurants to buy their products. Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible.

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Front of House Food Supply Back of House Supplies 118

EATER

JUNE 30, 2020

This collapsible salad spinner is a great gift for the recent college grad who’s got a small kitchen and big culinary ambitions. Brabantia Sort & Go Waste Bin. Especially if they read the Missoni Family Cookbook and now want to create a dreamy Italian kitchen of their own. For the home cook trying to eat more greens.

Compost 73

Compost White Paper Kitchen Safety Food Safety 73