Restaurant Engine
MARCH 13, 2024
Nearly 60% of people say that restaurant sustainability practices are somewhat influencing when choosing where to dine out. Here are some ideas: Compost leftover food scraps and paper products. Many cities have companies providing composting services to restaurants. Use eco-friendly packaging to reduce your environmental impact.
Restaurant365
JUNE 22, 2021
Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams.
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EATER
JULY 6, 2022
Schaible kept a notebook in his back pocket to write down everything he learned: how sheep-grazing patterns affect flavor, the proper way to butcher old dairy cattle. This story contains a detailed account of a sexual assault. Last year, I showed my partner the scenes I was in, and he was ecstatic, ‘Cool, my boyfriend’s on Netflix!’
Future Food
DECEMBER 5, 2019
Influencing the vegan pallet – extending plant-based meat replacement flavours & textures beyond “facon” to entice & further encourage the flexitarian movement away from meat. Trends that will shape the future of your food and hospitality projects for 2020. Trends are no longer limited to the cuisines on offer or the style of service.
Modern Restaurant Management
FEBRUARY 18, 2020
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
Modern Restaurant Management
FEBRUARY 14, 2020
Baton Rouge’s very own Walk-On’s , is looking for more ways to give back. “This is what it’s all about – being able to give back to the communities that have supported us,” shared co-owner and NFL superstar Drew Brees. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.
Modern Restaurant Management
DECEMBER 31, 2019
They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.
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