Restaurant365

APRIL 8, 2021

However, on the restaurant end, there is no storefront, usually no possibility of walk-in business, and no front-of-house staff interacting in person with customers. All virtual kitchens operate out of commercial kitchen spaces, under the same licensing and food safety standards as restaurants. What is a virtual kitchen?

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Front of House Food Truck Kitchen Safety Point of Sale 78

Restaurant Clicks

JANUARY 9, 2020

Apply for Permits, Licensing, and Insurance. Starting your own restaurant can be challenging, especially considering all the competition in the restaurant industry. Statistics show that the number of Americans dining out continues to increase, however, so there are plenty of potential customers to go around. How To Start a Restaurant .

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License Equipment Website Management Hiring 78

Restaurant Clicks

AUGUST 30, 2021

Duke’s Grocery GhostBurger Good Stuff Eatery Melange DC The Big Board The Avenue Fedwich Pogiboy Unconventional Diner ABC Pony The Imperial Lucky Buns Garden District Quarry House Tavern Tune Inn Mintwood Place Sandi Buns. with the delicious food offered, but with their commitment to giving back to the community. In Washington, D.C.,

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Fast Casual Online Ordering Back of House Casual 78

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Size of U.S.

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Front of House Online Ordering Kitchen Safety Customer Service 147

Notch

MAY 7, 2019

You need to develop an atmosphere that keeps guests coming back for one more pint. If you’re considering a specialty bar like a microbrewery or winebar, costs could run between $25,000 to $100,000 since it’s cheaper and easier to secure beer and wine licenses than permits for hard liquor. Can you even afford to open a bar?

Bar 64

Bar License Back of House Hiring 64

Notch

MAY 7, 2019

You need to develop an atmosphere that keeps guests coming back for one more pint. If you’re considering a specialty bar like a microbrewery or winebar, costs could run between $25,000 to $100,000 since it’s cheaper and easier to secure beer and wine licenses than permits for hard liquor. Can you even afford to open a bar?

Bar 52

Bar License Back of House Hiring 52

The Food Corridor

MARCH 27, 2023

The model allows one or more virtual restaurants to operate from a delivery-optimized kitchen without the overheads of a dining room or front-of-house staff. Food delivery is nothing new, of course. But moving to a delivery- only model has been made possible recently by advances in technology and changes in consumer habits. billion by 2027.

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Kitchen Safety Delivery Online Ordering Food Order 59

Touch Bistro

MAY 26, 2021

Plan ahead to keep diners happy and coming back for seconds. You’ll also want to give your front-of-house staff (especially any new hires) special training in preparation for the holiday. On the third Sunday in June, families around across North America will be celebrating Father’s Day. That’s where your restaurant comes in.

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Specials 2021 Seasonal Menu Outdoor 97

EATER

OCTOBER 2, 2020

For weeks in the spring of 1953, Helen tested electric broiler recipes, an assignment from Hildegarde Popper, food editor of House & Garden magazine, for a story called “Everyday Broils.” But before his death in 1985, well before the existence of the foundation and the awards, Beard was a culinary icon. Monica Burton. Monica Burton.

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Back of House Outdoor Magazine Hotels 101

Restaurant Clicks

OCTOBER 12, 2021

They have a stylish, private back room that can accommodate up to 14 people. Today, NYC rivals Los Angeles in terms of sheer Mexican food diversity. Chefs have arrived from throughout Mexico and surrounding areas to set up shop in the Big Apple, and they’ve brought along local, authentic flavors and creative, contemporary styles.

Food 121

Food Food Truck Website Management Seasonal Menu 121

Touch Bistro

JULY 26, 2021

Hang up signs about your specials around the restaurant, place posters on the backs of bathroom doors, and create and distribute coupons to patrons with their checks leading up to Labor Day. Check with your POS provider for software upgrades and ensure that you have enough licenses and hardware to handle an influx of guests.

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Specials 2021 Seasonal Menu Email Marketing 99

Modern Restaurant Management

DECEMBER 3, 2020

” The company already signed nine franchise licenses with three new franchisees. “I discovered PJ’s Coffee back in 2002, and have been hooked ever since,” said Wright. PJ's Hopes to Open 187 Locations Throughout Florida in Next 10 Years.

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Franchise Franchising Catering Online Ordering 165

Restaurant Clicks

DECEMBER 7, 2021

When I think of San Diego dining, one word comes to mind: world-class. The restaurants in the City of Motion rival the very best found anywhere around the globe. As you’d likely expect, you’ll find fresh seafood, including fish, lobster, and sushi. More than anything, it’s the food that makes the biggest impression on me.

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Reservations Online Ordering Seasonal Menu Food Order 114

Modern Restaurant Management

OCTOBER 22, 2020

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind.

Franchise 154

Franchise Franchising Loyalty Program Kitchen Safety 154

Modern Restaurant Management

AUGUST 5, 2020

“Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 210

Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

EATER

OCTOBER 11, 2023

But here in the U.S., some restaurants have embraced the multi-sensory entertainment potential of eating food a little more than others. Would that bowl of tortilla chips be just as crunchy without the live cliff diving show? Would those mozzarella sticks be just as gooey without a room full of pope statues looking down? Bearded creatives!

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Fine Dining Back of House Dine-in Bar 123

Modern Restaurant Management

SEPTEMBER 24, 2021

MRM Franchise Feed contains the latest news in restaurant franchising. White Castle Salutes Long-Term Employees. White Castle, the creator of the beloved Sliders sold at eponymous restaurants and in grocery aisles nationwide, has been celebrating its 100th birthday throughout 2021. Visitors of the show can find Nathan’s Famous in Hall 9.1

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Franchise Franchising Customer Experience Fast Casual 185

EATER

FEBRUARY 10, 2021

They walked experts through the dining room to identify high-risk elements of the operation, and they brainstormed ways to sanitize and socially distance — stocking disposable plates, doing away with self-service coffee, and restricting entry to limited, scheduled seatings. Most important, there’s always dessert.

Kitchen Safety 115

Kitchen Safety Back of House Food Safety Dine-in 115

Touch Bistro

APRIL 18, 2021

As summer approaches, reopening your restaurant patio for outdoor dining can be the perfect way to start welcoming diners back and begin recovering lost revenue. While there are many benefits to outdoor dining , keep in mind that you’ll need a permit or license in order to operate a restaurant patio.

Outdoor 52

Outdoor Kitchen Safety Food Safety Seating 52

Lavu

MARCH 11, 2020

The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Some of the practices that used to be acceptable a few years ago are no longer the norm. . You may also be unsure where to start.

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Management Management Cash Management Mobile Ordering 78

EATER

JUNE 14, 2023

In reflecting on the process, Velazquez Lindsten’s story illustrates how precarious opening a small bakery remains for operators without major backing — and the benefits and limits of turning to crowdfunding. Kreiter Looking back, I can see every mistake I made very clearly. That was so silly.

Fine Dining 79

Fine Dining Kitchen Safety Back of House Small Business 79

Modern Restaurant Management

OCTOBER 29, 2020

This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. Ordermark Raises $120M in Series C Funding. Ordermark closed its $120M Series C funding round led by Softbank Vision Fund 2[1] and joined by returning investor Act One Ventures.

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Online Ordering Customer Service Seasonal Menu Food Order 143

Restaurant Clicks

SEPTEMBER 8, 2021

You can find Ozora off of East 2100 Street, right next to Hopkins Brewing Company and just a 15-minute walk from Sugar House Park. In 2005, when one breezed through downtown Salt Lake, there wasn’t much of a question of where to eat. Just a few tasty restaurants dotted the main drag, and the locals knew where to go and when.

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Website Management Online Ordering Back of House Reservations 88

Aaron Allen & Associates

AUGUST 24, 2022

Pizza technology has been one of the leading segments when it comes to the introduction of tech to restaurants. From online ordering to kitchen automation and pizza delivery with drones, innovation continues to be an essential part of the future of the pizza industry. alone will shift from dine-in to delivery in the years ahead).

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Technology Mobile Ordering Online Ordering Point of Sale 59

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. 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.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

The Restaurant Times

JANUARY 12, 2023

The layout of a nightclub’s seating, bar, and kitchen areas can significantly affect how customers experience the space and how quickly staff can move around it while providing a service, even though patrons don’t give it much thought. Seating areas. So, what are you waiting for? Read along! What is a Nightclub Floor Plan?

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Design Front of House Entertainment Seating 52

EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. This version was dyed with squid ink.)

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Fine Dining 2012 Reference Social Media 101

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

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Franchise Franchising Fast Casual Leadership 136

EATER

AUGUST 21, 2020

It had been pushed back 15 minutes — a potentially ominous sign. But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers. The tone of the room shifted.

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White Paper Social Media Magazine Back of House 145

EATER

SEPTEMBER 21, 2020

Last year, based on a series of talks with women working in Detroit’s dining scene, FoodLab published A Seat at the Table , a solutions-based guide to building a better food industry. Devita Davison, executive director of FoodLab Detroit, has long advocated for an equitable and sustainable restaurant industry. Spoiler: It always has been.

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Food Front of House Government Food Supply 145