Modern Restaurant Management

JUNE 12, 2020

The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

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Franchising Franchise Food Safety Kitchen Safety 420

Modern Restaurant Management

MAY 28, 2021

He continued by highlighting areas where the company outperformed the industry in growth and how the organic quick-serve restaurant continues to meet and exceed serving its guests amidst the unique demands of COVID-19. million guests. “The Juicey Awards are about honoring our passionate store owners.

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Franchising Franchise Fast Casual Loyalty Program 474

EATER

JUNE 14, 2023

It seemed like a sure thing: Loba Pastry + Coffee was Chicago magazine’s Best New Bakery in 2016, among other plaudits, and Velazquez Lindsten, who got her start as a pastry chef in Chicago’s fine dining kitchens after immigrating to the U.S. Kreiter Looking back, I can see every mistake I made very clearly.

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Fine Dining Kitchen Safety Back of House Small Business 240

EATER

JANUARY 12, 2023

When Krissy Scommegna took a job at the Boonville Hotel & Restaurant in Anderson Valley, California, she spent a few months helping the innkeepers, bartending and waiting tables, basically doing whatever was needed, before working her way into the kitchen. The root of the turmeric plant, which is used to make the spice. said Scommegna.

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Education Hotels Sourcing Back of House 246

Open for Business

MARCH 7, 2023

Restaurant training is one of the most important things an owner can put into place. Well-trained teams mean shifts run smoothly and guests are happy with service. When all team members fully understand how to execute their roles and responsibilities at the restaurant , they are more confident and engaged on the job. And they stay in the job longer.

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Training 2023 Front of House Back of House 78

Open for Business

MAY 19, 2023

No one would have guessed that so many people would be working remotely in 2023, or that TikTok would become the next social media powerhouse. Digital ordering has been a game changer, and the latest trends for 2023 could change how hospitality businesses operate even more. But the latest advances offer solutions for back of house too.

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Hospitality 2023 Loyalty Program Email Marketing 78

Apicbase

DECEMBER 8, 2022

We can, however, tell you that restaurants will have to be more flexible in 2023 than ever to meet customer demand while running ultra-efficient operations. Keep reading to discover what else restaurateurs, dark kitchens and (virtual) food brands can expect in the coming year (and beyond). 1 In-house Dining Is Back, But Not As It Was.

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2023 Online Ordering Food Supply Kitchen Safety 52

Sling

MAY 13, 2023

Table of contents Management restaurant positions Back-of-house restaurant positions Front-of-house restaurant positions Management restaurant positions 1) Owner The owner is at the top of the restaurant positions hierarchy.

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Front of House Back of House Kitchen Safety Food Truck 78

Transact

SEPTEMBER 30, 2022

Originally known for “cokes and smokes,” some of the biggest names in convenience have integrated delis, grab ‘n go food and even full kitchens in locations across the U.S., Primarily, convenience store retailers are turning to the back-of-house technology currently used in QSR kitchens. and it’s no surprise why.

Kitchen Safety 78

Kitchen Safety Food Safety Back of House Retail 78

Kounta

JANUARY 9, 2020

Revenue for the hospitality industry will exceed $108 billion by the year 2023 — Bankwest, Future of Business. Carrying cash is getting increasingly unpopular and there are many contributing factors behind this trend — including personal safety, inability to track your transactions, or simply conditioning of the time.

Hospitality 98

Hospitality Cash Management 2020 Influencer 98

Modern Restaurant Management

MARCH 11, 2025

Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6

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2019 Compost Mobile Ordering Online Ordering 322

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

The Restaurant Times

JANUARY 18, 2023

An integrated restaurant management system is a collection of applications designed to streamline food service operations—specifically restaurants, nightclubs, confectioneries, cafes, cloud kitchens, food carts, and delivery companies. Technology is crucial to the success of modern restaurants. for managing phone calls, .

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

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

Clover - Restaurants

JUNE 20, 2024

million visitors (not including residents) in 2023–that’s a lot of potential restaurant guests. million visitors (not including residents) in 2023–that’s a lot of potential restaurant guests. Your menu should, in turn, reflect your restaurant’s theme and offer guests plenty of variety without overtaxing your back-of-house staff.

License 52

License Front of House Back of House POS 52

Apicbase

MAY 29, 2024

Every few months, a media article declares the death of ghost kitchens as a viable business model. According to Statista , in 2023, the revenue of online food delivery was estimated at over $1 trillion, and it is expected to hold a 50% share of the drive-thru and takeaway food service markets by 2030. Virtual restaurant brand.

Kitchen Safety 52

Kitchen Safety Online Ordering Front of House Food Order 52

EATER

OCTOBER 7, 2024

Austin says that workers in the store went back and forth with management on repairs for their air conditioner for weeks, resulting only in temporary fixes that would break down again. It wasn’t just uncomfortable,” Austin says of the heat inside the store; she says she felt concerned for her health and safety. (In

Kitchen Safety 362

Kitchen Safety Front of House Employee Relations Food Safety 362

Modern Restaurant Management

MARCH 4, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Yelp's Top Places to Eat in the U.S., decline in veganism, shift away from seed oils, Starbucks Monday, and spirts holding steady. Independent operators feel the squeeze the most. Consumer spending at small business restaurants declined (-2.4

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Delivery 2025 2024 Point of Sale 221

EATER

OCTOBER 1, 2024

We eventually worked there ourselves, bussing tables, making deliveries, and acting as our parents’ little homegrown front-of-house staff. Like all meat processing, it was hard work. My family lived upstairs for nearly a decade and, when we were little kids, my cousins, brother, and I would run around the restaurant.

Food Truck 354

Food Truck Food Safety Kitchen Safety Front of House 354

EATER

JUNE 12, 2023

Lille Allen/Eater Can a restaurant really be for everyone? Ann Redding, co-owner of New York City’s Thai Diner, was thrilled the day she saw an old man plop down at the counter with a newspaper. “I I was like, It’s official, we’re a diner! ” There is probably no such thing as a place for everyone. How much of the diner is a myth?

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White Paper Mobile Ordering Back of House Fine Dining 284