Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. World’s First Mobile Restaurant Powered by Advanced Robotics.

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SpotOn

JULY 24, 2024

This tip credit system allows restaurants (and other businesses that rely on gratuities) to keep labor costs down. Since Colorado passed its first minimum wage laws in 1935 at $0.35 Uniforms that are ordinary, plain, and washable clothing (with no special color, make, pattern, logo, or material required) need not be provided.

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The Restaurant Times

OCTOBER 22, 2021

According to a report by the IMARC Group, the Indian bakery market was valued at USD 9,626 Million in 2020 and is anticipated to grow at a robust rate of 10.8% This is one of the major reasons why the majority of restaurant businesses fail within a year or two even after having efficient operations and good quality food. .

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Touch Bistro

APRIL 27, 2021

The startup costs are lower than what you’d have to shell out to open a brick-and-mortar restaurant, and as the world continues to grapple with the COVID-19 pandemic, food trucks offer both a safe dining option for your guests and a reliable income source for you. In 2020, the food truck market surpassed $1.2 Market Your Food Truck.

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Modern Restaurant Management

JULY 27, 2020

YEA uncovers longer term trends, including a correlation between increased interest in restaurants, bars and nightlife, and gyms to a spike in COVID-19 cases across hotspot states. In mid-to-late March , Yelp reported a swift and uniform drop in consumer activity across the nation.

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EATER

JUNE 29, 2020

To hear the highest court in the land say LGBTQ people are, and should be, protected from discrimination under federal law is a historic moment,” said Mara Keisling, executive director of the National Center for Transgender Equality , in a statement. Having a job is a high bar to clear for many trans people, says Michaels. “If

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Restaurant365

MAY 7, 2020

In adapting your restaurant business for a new short-term normal, keep the following guidelines in mind. Thoroughly sanitize your entire restaurant, especially if you were completely shut down. General managers and restaurant owner/operators should create checklists for crew and managers to use during their shifts.

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Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. 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.

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7 Shifts

FEBRUARY 4, 2020

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. With more than 10,000 restaurants operating within its borders that total $10 billion in sales, the state of Oregon (and its restaurant industry) is thriving.

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EATER

OCTOBER 21, 2021

I had spent weeks hyping him up about the “train restaurant,” and knew he’d be impressed by the bustle of the cooks maneuvering in the galley kitchen, searing steaks on the griddle, and shouting orders as pots and pans rattled overhead. It was the same route I’d taken 14 years earlier, but headed the other way, to Chicago.

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Modern Restaurant Management

JUNE 14, 2020

This guidance implements the Paycheck Protection Program Flexibility Act (PPPFA), signed into law by President Trump on June 5, 2020, and expands eligibility for businesses with owners who have past felony convictions. Like so many other entrepreneurs, we started modestly – restaurant by restaurant in our Chicago neighbourhood.

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EATER

MAY 20, 2020

As a result, private organizations like the National Restaurant Association, José Andrés’s World Central Kitchen , and others have stepped up to lay out their own logistical advice. Our goal is to tell chefs, managers, and restaurant owners how their procedures need to change in the era of COVID-19.”. Update: May 20, 2020, 11:07 a.m.:

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