Article Design Point of Sale 
Modern Restaurant Management
AUGUST 25, 2020
In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. With the evolution of the hospitality design, Heating, Ventilation and Air Conditioning (HVAC) systems will need to adapt to the changing architecture. Good mechanical design starts with ventilation, filtration and proper airflow relation.
Modern Restaurant Management
JANUARY 24, 2025
Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023. As the design and hospitality industries embraces sustainability and decarbonization, the demand for skilled professionals who understand these principles has never been greater.
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Modern Restaurant Management
JANUARY 20, 2025
But behind the friendly smiles and occasional free merch is a strategy designed to make them as much money as possible. The reality is, these vendors make a healthy profit off every sale, and many are willing to negotiate if you know how to play the game. This isn’t a knock on them. That’s a different story.
ChowNow
MAY 23, 2025
If you want to escape the guesswork and increase your monthly profits, you need to use menu engineeringit blends psychology, data, and clever design to help you sell more of your most profitable items. Menu engineering is the process of using data and design to make your menu more profitable. These are your MVP all-stars.
Culinary Cues
NOVEMBER 22, 2024
I have always made sure that these smells are part of the grand design of how a kitchen must operate. Before children speak, they sing, Before they write, they paint, As soon as they stand, they dance. Art is the basis of human expression.” Before we cook, we are intrigued by the smells of the kitchen.
Modern Restaurant Management
MAY 27, 2025
In today's digital landscape, restaurants have become prime targets for cybercriminals who take advantage of potential entry points from point-of-sale systems, online ordering platforms, customer databases, loyalty programs and third-party delivery services. Consider the alarming pattern over the past three years.
Modern Restaurant Management
OCTOBER 7, 2024
In almost every conversation I have with other industry professionals, someone will say “before COVID… ” or “since COVID… ” As a matter of fact, in many of my articles I make the same comparison. I’ll make this connection for you later in this article. This is a trend I hope will go away.
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