EATER

DECEMBER 10, 2021

Between 1950 and 2018, 95 percent of the books published by major publishing houses, like Simon & Schuster and Penguin Random House, were written by white authors, according to a New York Times op-ed by Richard Jean So and Gus Wezerek. But Black authors, editors, and booksellers have long been doing the work.

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Front of House Book Back of House 2006 143

Apicbase

MAY 12, 2023

Drivers For OpEx OpEx refers to the practice of optimising operational processes to improve efficiency, reduce costs, and enhance the customer experience. They need to maintain consistency, provide excellent customer experience and optimise performance across a growing number of locations. Meanwhile, the market is changing at lightning speed.

Operations 52

Operations Back of House Sustainability Front of House 52

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. He was a chef at the Brown Derby, after all,” my mom would always mention, referring to the famed, historic Los Angeles restaurant where he worked after serving in World War II.

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Back of House Sustainability Presentation Take-out 132

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?

Brewery 101

Brewery Back of House 2011 Hotels 101

Modern Restaurant Management

MARCH 18, 2020

Back in the day, ranchers branded cattle to identify each animal. For restaurants, it’s a chance to cement your culinary philosophy into a system of thinking that informs kitchen techniques, front of house behavior, interior design, social media presence and more. Sustainability? We refer to this friction as tension.

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Marketing Front of House Back of House Design 139

Open for Business

MAY 19, 2023

It also improves readability and comprehension, as readers can easily locate and refer back to relevant information A restaurant owner contemplates the design of a new space as part of their business plan. Branded cover Include your logo (even if it’s not finalized), the date, and your name. Credit: Getty Images 3.

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Fine Dining Front of House Design Document 147

Modern Restaurant Management

DECEMBER 9, 2019

Please refer to the full list at the appendix below or the GCA’s official website. Best Korean Restaurant: BCD Tofu House. “This year's selection process is very smooth and efficient,” said Jiufang Ding, executive producer of The GCA. “Special thanks to voters and consumers for your support. New York, NY.

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Leadership Online Ordering Website Management Customer Experience 167

EATER

OCTOBER 30, 2023

This actually allows the farmers to control ripening: If demand is high, the farmer can cut back the canopy, exposing the grapes to the sun and causing them to ripen faster. We are locked down in our house,” Sarras told me on October 16. The first is in early spring, when farmers pick the leaves.

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Vineyard Agriculture Back of House Government 110

Modern Restaurant Management

JULY 20, 2021

restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group. How is the US On Premise shaping up as it continues its journey back from COVID-19 disruption? foodservice industry.

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2021 Guest Recovery Online Ordering Point of Sale 186

The Restaurant Times

MARCH 27, 2022

However, the growth period conveniently masked the competition brimming at its back. For your restaurant to stand out, you need a great restaurant manager with unique qualities to thrive (not just sustain) in this highly competitive UK restaurant industry while overcoming the various operational shortcomings. Strong Leadership.

Management 52

Management Management Front of House Back of House 52

Perfect Daily Grind

NOVEMBER 24, 2020

It’s like finding a flat or a house. It’s important to examine what made your first café successful; cross-reference this with what a new location offers to see if it will work for you. Most of the world’s best-known café chains started off as a single neighbourhood coffee shop. Read on to find out what they said.

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Café Customer Experience Back of House Small Business 173

The Restaurant Times

SEPTEMBER 8, 2021

Restaurateurs today are more interested in building a sustainable business that will last beyond the blips and continue to thrive in challenging situations. Also, AI-run programs could be integrated with a restaurant’s POS software, online menu, and the back of the house. Virtual Reality (VR). Virtual Reality (VR).

Technology 52

Technology Back of House Kitchen Safety Customer Experience 52

The Restaurant Times

AUGUST 25, 2022

In an exclusive conversation with The Restaurant Times, Vikas Punjabi, MD, and Co-founder, of The Chocolate Room shares insights from his entrepreneurial journey about how to sustain and grow in a competitive market, and the role of menu engineering, consistency, and people strategy in creating a successful brand.

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Franchise Franchising 2007 Customer Experience 98

Modern Restaurant Management

JANUARY 31, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features an economic report from Yelp, super Super Bowl stats, delivery trends, megatrends, best cities for BBQ and top venues. Yelponomics. Yelp released its first-ever annual Yelp Economic Average? YEA) report, a benchmark of local economic strength in the U.S.

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2020 Loyalty Program Point of Sale 2019 170

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 106

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 94

EATER

JULY 22, 2021

Now, as they forge a sustainable path beyond the pandemic, one of them is ready to double down, and the other is ready to walk away. We’re never going back to normal,” Jackson predicted shortly after the pandemic reached New York City in March of last year. Chef Russell Jackson was tired. Honestly,” he said, “I’m broken.”.

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Fine Dining Back of House Dine-in Front of House 114

EATER

MARCH 24, 2021

For Midwest winemakers, higher temperatures mean more opportunities to grow different grape varieties — but bring a new slew of challenges. After 11 years as a coastal science and policy specialist in Boston, Chantal Lefebvre and her husband Mike Newman moved to Northwest Michigan in 2007 to be closer to family that’d recently relocated there.

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Vineyard Agriculture Sustainability Back of House 98

7 Shifts

SEPTEMBER 9, 2019

Legal and other matters referred to in this article are based on 7shifts' interpretation of laws existing at the time and should not be relied on in place of professional legal advice. With labor laws on age, wage, overtime, and time off–many of which vary between New York State and New York City–it’s easy to overlook a law or two.

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Restaurant Law Cash Management Article Uniforms 283

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.)

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

Apicbase

JULY 1, 2022

With these expansions, the importance of the back-of-house is growing exponentially. The thinking used to be 70% front of the house and 30% back of the house, but now some operators are saying it should be 30% max front of the house and 70% back of the house , hence the rise of centralised kitchens.

Operations 52

Operations Back of House Front of House Food Supply 52

Sante

NOVEMBER 30, 2020

The vineyard name Diora means “gold” and references the golden hue of the neighboring hills. Whether you seek beverages for gifting or sharing at small gatherings, here is a panel of drinks to match diverse palates. Deborah Grossman. Here are several categories for selecting holiday beverages. Surprising Wines. ??Lost

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Vineyard 2018 Front of House Beverage 130

Touch Bistro

MAY 10, 2021

The best way to do this is to create a food waste tracker (this can be as simple as a hard copy sheet of paper) to account for all of your front- and back-of-house waste for a given period of time, such as one week. Running a foodservice operation involves a lot of moving parts. Different Types of Restaurant Food Waste.

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Waste Food Compost Tip Distribution 59

Restaurant Clicks

OCTOBER 15, 2021

& Restaurant Buvette New York Shuka Sotto 13 The Dutch NORMA’S Hudson Clearwater Penelope NYC Root & Bone Hearth Restaurant Vinegar Hill House Victor’s Cafe BLACKBARN Restaurant Lido Harlem Restaurant B&H Dairy Chez Ma Tante Cookshop Peaches Russ & Daughters Café Egg Shop. For me, it’s the culture. Baking Co. &

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Online Ordering Reservations Front of House Back of House 138

EATER

MARCH 7, 2023

To the north, you have the Kelly Miller housing projects, where about 94 percent of residents are below the federal poverty limit and most are unemployed,” says James, who worked as the farm programs manager at Common Good City Farm until early January. “To It hasn’t been an easy few years for farms using the pay-what-you-can model.

Marketing 90

Marketing Loyalty Program Pricing Back of House 90

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. It unlocks previously unattainable insights on profitability and helps you to make better business decisions (with the data to back you up).

Point of Sale 52

Point of Sale POS Management Management 52

EATER

JANUARY 5, 2022

In the windowless beige back rooms, a hundred men (it was vastly men) championed their data collection and organization apps. Why should you ever have to leave the house? At the Food on Demand conference in Las Vegas, the food service industry laid out its vision for a future in which customers never have to wait. What a bold future.

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Food Mobile Ordering Online Ordering Food Order 144

Apicbase

JUNE 16, 2023

So grab a coffee, sit back, and let’s dive in and explore the world of restaurant metrics. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. To help you out, we’ve put together this comprehensive guide on restaurant metrics. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

OCTOBER 16, 2019

Minimal Waste – Ono’s food truck is designed to be environmentally sustainable. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

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Food Truck Customer Service Customer Experience Front of House 124

EATER

FEBRUARY 10, 2021

Since 1980, Preble Street has been the linchpin of the city’s response to homelessness and food insecurity — and a life-sustaining resource for thousands. Volunteers Talia Owens, 13, and her mother, Mimi Owens, work to package up meals for distribution at Preble Street. Most important, there’s always dessert.

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Kitchen Safety Back of House Food Safety Dine-in 114

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 186

EATER

FEBRUARY 15, 2022

It’s less of a rolling motion than a pushing downward and dragging back while flicking her wrists. She moves the chiles continuously with an escobeta, a brush made from dried palm leaves, as the fire burns beneath the clay griddle in the garden of Alfonsina, the restaurant she runs with her son Jorge León on the outskirts of Oaxaca.

Back of House 94

Back of House Fine Dining Dine-in Restaurant Law 94

EATER

FEBRUARY 7, 2022

One woman’s journey into the heart of grain and how our flour is made Where were you during the great bread baking boom of 2020? Me, I was cleaning out a trash can full of dog food to make room for 50 pounds of flour. In went the white stuff, a flurry of particles clouding around me like a halo. But I also couldn’t explain what made it different.

Consumer Goods 101

Consumer Goods Back of House Small Business Front of House 101

EATER

NOVEMBER 5, 2021

Amid an unprecedented crisis, chefs, bakers, and operators imagined new ways for diners to revel in the pleasure of a good meal and a shared experience — even if that meant doing so outside or via takeout containers. Hillary Dixler Canavan, restaurant editor. Washington, D.C. s best vegetarian dishes. Want to nerd out on wine?

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Fine Dining Front of House Food Truck Back of House 137

Embrace the Suck

JUNE 13, 2022

I want to share with you some of the challenges that I faced back in the 90s when I opened my first restaurant… Up to that point I had been in the industry for 15 years. Back then I thought that knowing how to run a restaurant was all I needed. I can look back now and I describe it as falling into quicksand.

Back of House 44

Back of House Food Truck Point of Sale Take-out 44

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.

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Back of House Hotels Leadership Design 114

EATER

AUGUST 26, 2021

There is no storefront, no dining room, and no front-of-house staff. Like Franko, Earl — who says his budding virtual restaurant empire helped sustain his hospitality business during the pandemic — is looking to capitalize on some perceived spare capacity (space, time, equipment, labor) in restaurant kitchens.

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Dine-in Delivery Equipment Fast Casual 100