2020 Food Safety Front of House Kitchen Safety 
7 Shifts
JANUARY 26, 2021
2020 was a year that the restaurant industry won’t soon forget. According to a study by Panasonic , the percentage of restaurant businesses that consider themselves “tech-forward” doubled from 13% in January 2020 to 26% by August 2020. For both safety and ease, there isn’t a better option.
7 Shifts
SEPTEMBER 20, 2021
Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. It's a necessity for building a modern and future-proof restaurant.
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7 Shifts
MARCH 20, 2020
While your first concern should be for the health and safety of yourself, staff, customers, and loved ones right now, it would be a lie to say you’re not allowed to be worried about your restaurant during COVID-19. As of this article’s publication, more than 20 U.S. Don’t worry–we’re here to help.
Focus POS
AUGUST 7, 2020
Even before the pandemic, ghost kitchens had been all the buzz in the hospitality industry. . What is a ghost kitchen? . A ghost kitchen is a kitchen that operates in a space without a dining area. Ghost kitchens were on the rise before COVID-19. This is what makes a ghost kitchen so valuable these days. .
Modern Restaurant Management
DECEMBER 15, 2021
The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Connected warewashing dispensers that leverage the Internet of Things (IoT) support cleanliness, food safety compliance, sustainability and the bottom line.
Modern Restaurant Management
APRIL 7, 2021
A coalition of restaurant industry leaders released the first national safety standards for dining in an attempt to simplify and streamline city, state and federal guidelines and ensure a safe working and dining environment for employees and customers.
Modern Restaurant Management
NOVEMBER 2, 2020
This edition of MRM Research Roundup features the impact of cold weather on restaurant viability, why franchises need to be nimbler and the pandemic's effect on guest expectations. Restaurant Adaptation. Limitations and consumer demand. A vast majority of the U.S. restaurants are operating at less than 100 percent capacity in their dining rooms.
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