2020 Delivery Kitchen Safety Tip Distribution 
Modern Restaurant Management
JUNE 18, 2020
Around one in six (16 percent) will avoid dine-in experiences altogether in favor of delivery or take-out. Diners’ main concerns about visiting restaurants again include cleanliness and safety. Food and Alcoholic Delivery. Guests are willing to tip between 10 percent-25 percent more when dining out.
Modern Restaurant Management
APRIL 27, 2020
How to ramp up takeout and delivery operations. Tips for pivoting to retail. No cover fees through September 30, 2020. Up to 50 percent discount on cover fees in the fourth quarter of 2020. Support for no-contact doorstep delivery and minimal-exposure pickup options. Best practices for calculating cash flow.
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Modern Restaurant Management
APRIL 27, 2020
How to ramp up takeout and delivery operations. Tips for pivoting to retail. No cover fees through September 30, 2020. Up to 50 percent discount on cover fees in the fourth quarter of 2020. Support for no-contact doorstep delivery and minimal-exposure pickup options. Best practices for calculating cash flow.
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.
The Restaurant Times
OCTOBER 24, 2021
Nobody could have predicted that the pandemic, which culminated in total lockdown in March 2020, would have such severe financial consequences. 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.
The Food Corridor
MAY 22, 2020
If you’re looking at the shorter term, for now, read our posts on how to transition your business to delivery or ecommerce and how other businesses have pivoted. Either way, social distancing, an increased focus on personal hygiene, face mask wearing, and contact tracing at all kinds of restaurants and in kitchens may be the new normal.
Modern Restaurant Management
OCTOBER 16, 2019
The robotic kitchen runs on batteries instead of a diesel generator. Cleanliness – The robotic kitchen is NSF 169 certified, which is the equivalent to best in class sanitation, to ensure customers know that their blend is created in the cleanest, safest, and most sanitary environment possible. Door Dash Shared Kitchen. ?DoorDash?
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