EATER

DECEMBER 10, 2021

An industry-wide reckoning last summer led to growing publisher interest in books about the African diaspora and its foodways. Although it’s possible to publish a book through other avenues, having the financial backing and support of a major publisher helps to ensure that books land in front of a larger audience.

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Front of House Book Back of House 2006 361

Modern Restaurant Management

JANUARY 2, 2024

With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand. The cultivated meat industry is entering its next chapter.

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ChowNow

FEBRUARY 12, 2025

Whether its a loyalty program, strategic promotions, or email marketing campaigns, great marketing isnt just about attracting new customersits about keeping the ones you already have coming back. 4 Reasons Why You Cant Ignore Restaurant Marketing in 2025 Restaurant marketing in 2025 isnt just a nice-to-haveits a necessity.

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Modern Restaurant Management

JULY 30, 2021

Furthermore, a recent study by SaverLife sponsored by the FINRA Foundation found that savings balances above just $250 are correlated with increased housing security, ability to pay utility bills, and avoiding high-cost borrowing. “We are very excited about our partnership with SaverLife. .

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Franchising Franchise Fast Casual Point of Sale 508

Modern Restaurant Management

NOVEMBER 27, 2024

AI usage has also skyrocketed, primarily in the back-of-house. Ninety-five percent of those surveyed reported using some form of AI in their restaurant, with the most common being AI-assisted inventory management (35 percent), AI menu optimization (35 percent) and AI reservations/bookings (32 percent).

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7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Skills for Your Resume.

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Front of House Back of House Kitchen Safety Food Safety 370

EATER

SEPTEMBER 29, 2023

The vibe is completely different at newer icons of the Calgary dining scene like River Café, which opened in the ’90s, where the kitchen’s local, sustainable ethos is echoed in a naturalist aesthetic of tall windows, wiry farmhouse chairs, and an expansive patio. Martha Cheng How the steak is looking these days at Hy’s Waikīkī.

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Back of House Fine Dining 2011 Dine-in 318

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

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Kitchen Safety Loyalty Program Delivery Customer Service 515

EATER

SEPTEMBER 11, 2024

We spoke to restaurants around the country about what their books are looking like: what costs more, who’s coming in, and how they’re making it work — or whether it’s working at all. On the one hand, you get the possibility of technique and flavor you cannot, or don’t want to, create yourself, plated and served with attention.

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Pricing Back of House Food Order Front of House 363

Modern Restaurant Management

MAY 30, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. The report analyzed data from more than 30,000 QSR restaurants that generated a total of 4.5 billion transactions and $67 billion in sales in 2024. labor costs at 3 percent.

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Fast Casual Food Point of Sale Mobile Ordering 251

Modern Restaurant Management

SEPTEMBER 23, 2020

” “We were on a path to integrate more technology into our operations before COVID-19 and found ourselves fast-tracking during the pandemic so that we could get back to business as fast as possible, serve our customers and keep our people employed,” said Kevin Youkilis, owner of Loma Brewing Company. SpotOn Transact, Inc.

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Serving White Paper Food Recycling 517

EATER

FEBRUARY 4, 2021

When I finally left the doughnut job in 2009, I left the industry entirely — not because I wanted another career, but because I couldn’t see a path to a sustainable, balanced life in food. So did my coworkers: If anything, we sustained each other, for better and worse, providing a valued support system. They didn’t like it.

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Kitchen Safety Social Media Back of House Cash Management 348

7 Shifts

FEBRUARY 10, 2023

Amazon started with books and we are starting with BBQ. foryoupage #calibbqlife #fyp #tritipsteaks #drippy #porkribs #calibbqmedia #juicyfood ♬ ROCKSTAR - DaBaby, Roddy Ricch We wouldn’t have been able to sustain the barbecue side of our business for so long if it wasn’t for technology - specifically, digital media and digital marketing.

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Social Media Email Marketing Technology 2007 370

EATER

DECEMBER 15, 2021

Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s.

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Back of House Tourism Hotels Vineyard 284

7 Shifts

AUGUST 2, 2024

When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. It involves tracking massive amounts of real data and industry benchmarks. Sounds complicated?

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Point of Sale Inventory Seasonal Menu Cash Management 397

EATER

DECEMBER 16, 2021

With her newest book One Fair Wage: Ending Subminimum Pay in America , published in the fall of 2021, Jayaraman furthers the movement. My parents and I lived in an old trailer in Sonora until I was two or three, then they came back to Arizona and they bought a house. They kicked me out of the house,” she said.

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Back of House Delivery Employee Relations Mobile Ordering 363

EATER

NOVEMBER 29, 2023

Read on for more details on what you can find, and check back here for more programming updates. Come taste oysters and learn from these sustainable seafood experts. A book signing will follow. Note: The market will be closed Monday, December 11.) Tuesday to Saturday, 11 a.m. Capacity is limited. Capacity is limited.

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Marketing Demo Workshop Back of House 282

Modern Restaurant Management

SEPTEMBER 30, 2020

This edition of MRM Research Roundup features diner expecations over the next few months, robots for QSRs, and the best cities for coffee lovers, vegans and vegetarians. How Comfortable are Diners? The survey results reveal that 35 percent of respondents feel the same level of comfort dining out now as they did at the beginning of the pandemic.

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2020 Mobile Ordering Guest Recovery Customer Service 474

EATER

FEBRUARY 14, 2025

If weeknights are for riffing, Sunday nights are our time to go by the book, giving us a chance to test out our ample cookbook collection. We went to restaurants sometimes, we cooked together other times. But date nights happened sporadically, and we didnt call them that, if we called them anything at all.

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Back of House Take-out Specials Reservations 163

EATER

MAY 26, 2023

The 450-page book dives deeply into the world of vegetables, from their production to their many uses to their cultural context. It’s been the same team for all three books: photographer Emily Berger and stylist Molly Hayward. I am sort of the conduit for teaching, taking all of the information and creating the structure around it.

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Agriculture Front of House Back of House Education 245

Modern Restaurant Management

FEBRUARY 21, 2020

“VISIT PHILADELPHIA and the James Beard Foundation are thrilled for our unique partnership that brings the culinary and tourism industries together to make it easy for travelers to support delicious, diverse, and sustainable food,” said Jeff Guaracino, president and CEO, VISIT PHILADELPHIA.

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Brewery Design Food Supply Equipment 348

Perfect Daily Grind

OCTOBER 7, 2022

As part of the initiative, local artists in three US cities – Atlanta, Milwaukee, and Portland, OR – designed street art murals to raise awareness of sustainability issues in the coffee supply chain. Dr. Mark W DelBello’s book examines clinical studies conducted on coffee and caffeine consumption over a number of decades.

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Sustainability 2022 2023 Events 179

EATER

JUNE 16, 2022

It was also incredibly complicated to make (the restaurant published the 21-page method in a single-recipe book co-written by Kevin Pang). Bing bread at Parachute. I could make this dish at home for $5,” goes the refrain. Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.

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EATER

APRIL 3, 2023

Graydon Herriott Jorge Gaviria’s company, Masienda, is making a name for itself among chefs and home cooks — and building a more sustainable supply chain in the process In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Jorge Gaviria.

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Food Supply Front of House Supplies Consumer Goods 232

EATER

OCTOBER 1, 2024

Most notably, chefs like Matthew Cooper, Rob Nelson, and Case Dighero have earned national recognition as ambassadors of High South cuisine , which champions local farmers and culinary sustainability. Plating dishes at Conifer. All the while, the food scene has grown alongside the town. Angelina Lopez A spread of dishes at Conifer.

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2011 Food Truck Hotels Seasonal Menu 260

Modern Restaurant Management

MAY 12, 2020

" "It's going to be a long road back to normal," said Steven Hall. "Even In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global.

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Mobile Ordering Online Ordering Food Order Hospitality 376

EATER

FEBRUARY 24, 2021

Shutterstock. Demand for seeds is up this year, and many hope this is the sign of a longer-term shift toward people growing their own food This story was originally published on Civil Eats. Annastasia Mullen has been expanding her home garden in Des Moines, Iowa, since 2015. Then, many first-time gardeners planted out of panic.

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Online Ordering Food Order Front of House Food Safety 301

EATER

APRIL 4, 2023

Japan launched an immense cleanup effort led by young volunteers, many of whom had originally left Tōhoku to work in bigger cities, who rushed back to help clear debris and shelter displaced families. Tokyo currently holds the record for the city with the highest number of Michelin-starred restaurants in the world. What is Tōhoku cuisine?

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Brewery Back of House 2011 Hotels 261

7 Shifts

JULY 21, 2020

These government-backed loans carry loan amounts up to $5 million with low-interest rates and generous repayment terms. Fortunately, lending marketplaces like Funding Circle streamline the process by working with Preferred SBA Lenders who provide in-house approval and accelerated processing. And no money means mo' problems.

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Cash Management Government Small Business Healthcare 300

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

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Bar Cash Management Loyalty Program Point of Sale 386

EATER

APRIL 28, 2022

Living in the UP has never been easy, but Yoopers (and visitors) have found comfort in delicious pasties and cudighis, fresh maple syrup and berries, and lots of fried fish On a map, Michigan’s Upper Peninsula perches on top of Wisconsin looking a bit like a rabbit, its ears jutting into Lake Superior, back legs kicking into Lake Huron.

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Back of House Fine Dining Brewery Small Business 246

EATER

MARCH 2, 2022

With only 22 seats and a strong reputation (built over a series of pop-ups and collaborations, with profits funneled to charities), Dame is popular enough to be booked solid every night. However, when a restaurant prioritizes sustainability and freshness, fish is expensive. Alex Staniloff/Eater NY. diners were also more frequent.

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Front of House Seating Small Business Food Order 246

EATER

JUNE 23, 2022

Winemakers around the country are working to bring back Indigenous and hybrid grape varieties that are better adapted to extreme weather This story was originally published on Civil Eats. Table grapevines in Southern California. George Rose/Getty Images. In his almost 50 years in the wine industry, J. Fragile Vines.

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Vineyard Back of House Sustainability Education 246

EATER

DECEMBER 8, 2023

In years past, the tamalada was always held at my aunt’s house. In years past, the tamalada was always held at my aunt’s house. For my family, the tamalada has remained one of the most enduring forms of therapy we’ve been able to sustain, even if it does not involve laying on a couch ruminating over past traumas to a shrink.

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Back of House Sustainability Presentation Take-out 352

Future Food

FEBRUARY 25, 2020

Improving the sustainability of your restaurant during challenging times – a lesson for everyday trading. Melbourne institution Shark Fin House closed after customer numbers fell by 80%. Good Luck Hot Pot Restaurant Empty due to the effects of the Coronaviris. Image via Good Food). Restaurants reaction due to Coronavirus.

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Sustainability Social Media Communication Customer Experience 88

Modern Restaurant Management

MARCH 3, 2023

In a State of the Restaurant industry report, the Natiional Restaurant Association sees a return to normal with predicted sales growth in 2023. Other top research lists how impactful the Super Bowl was for restaurants, the state of gift cards and top pizza cities. million by the end of 2023.

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2023 2022 Consumer Goods Point of Sale 508

Modern Restaurant Management

FEBRUARY 28, 2020

With so many amazing new dining and entertainment experiences emerging around the world, it feels good to be a part of that revolution and to bring something unique back to San Diego.” Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. “I found inspiration on my travels.

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Coaching Point of Sale Customer Experience Retail 419