Modern Restaurant Management

DECEMBER 21, 2020

Keeping our guests and team members safe remains our top priority and is the highest form of hospitality in these times. Keeping our guests and team members safe remains our top priority and is the highest form of hospitality in these times. We’ve found our guests really appreciate and need that experience now more than ever.

2020 197

2020 Kitchen Safety Food Safety Loyalty Program 197

Modern Restaurant Management

JANUARY 22, 2021

“While this 2020 required us to pivot, we’ve been able to stay focused on maintaining our position as the fastest growing fast casual brand,” said Swenson, who joined Dave’s Hot Chicken at the tail-end of 2019. 2021 will be big for us as we branch out of California and make our entrance into the Midwest and East Coast.”

Franchise 203

Franchise Franchising 2020 2021 203

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Smart Bar USA Founder Barry Fieldman.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Modern Restaurant Management

MARCH 13, 2020

. "First and foremost, restaurants need to address the obvious points about density and restrictions being put in place by local public officials, about cleanliness and safety and engagement. In today's world, safety is the third leg of the stool. Utmost care and attention is required today." Pellegrini, Jr.

Front of House 199

Front of House Back of House Restaurant Law Food Safety 199

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. Holsom by Yogurtland.

Franchise 154

Franchise Franchising Loyalty Program Kitchen Safety 154

Sante

JANUARY 26, 2020

Offering a cozy ambiance with a full-service bar, Ariete is located at 3540 Main Highway in Coconut Grove. Conceptualized by chef/owner Brian Nasajon and bar manager/owner Ben Potts, the restaurant is a 120-seat eatery with a playful, globally-inspired menu and vibrant after-hours bar where innovative food and drinks go hand in hand.

Dine-in 147

Dine-in Hotels Bar Fine Dining 147

Modern Restaurant Management

JULY 30, 2021

We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices.

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

Modern Restaurant Management

AUGUST 14, 2020

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

Franchise 189

Franchise Franchising Kitchen Safety Food Safety 189

Sante

MAY 11, 2020

For instance, kitchen workers are more prone to lacerations, punctures, and burns due to proximity to cooking equipment. In addition to wearing proper footwear that provides support, hospitality employees can be more cognizant of their body motions and adjust their on-the-job movements to reduce joint stress.

Employee Relations 130

Employee Relations Front of House Back of House Kitchen Safety 130

Aaron Allen & Associates

MARCH 19, 2020

March 18, 2020 USHG Lays Off 2,000 Employees New York-based Union Square Hospitality Group led by Danny Meyer announces they will be laying off about 80% of its staff , equivalent to 2,000 employees. Restaurants would be repurposed as community kitchens, offering affordable meals to-go. March 18, 2020. March 17, 2020. March 17, 2020.

2020 130

2020 Point of Sale Guest Recovery Government 130

Goliath Consulting

JUNE 3, 2020

First, we know that consumers will continue to regard safety and sanitation in high importance, possibly going towards 2021 (1). Restaurants need to openly communicate their safety standards to their customers and make sure they are being perceived as a safe establishment.” A Safe Environment with a Touch of Convenience.

Guest Recovery 107

Guest Recovery Social Media Food Safety Consumer Goods 107

Hot Schedules

OCTOBER 1, 2018

The conference was packed with insights from great thinkers like global restaurant consultant Aaron Allen , Fred LeFranc of Results Thru Strategy and Chris Simms, CEO and Founder of Lazy Dog Restaurant and Bar , as well as breakout sessions with our 12 amazing sponsors!

Innovation 79

Innovation 2018 Kitchen Safety Food Safety 79

Modern Restaurant Management

DECEMBER 21, 2020

Jockey Hollow Bar + Kitchen's Chris Cannon. Rick Camac Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). Efficiency, accuracy and safety are ideals that restaurants must be able to provide. We learned how vulnerable an industry this is. To be better capitalized.

2020 180

2020 Online Ordering Point of Sale Fast Casual 180

Aaron Allen & Associates

JULY 29, 2022

This little robot can deliver up to 400 products a day, making it a valuable asset for busy bars and restaurants. The result is a faster and more efficient kitchen, with miso claiming that their robot can prep food twice as fast and increase throughput by 30%. One such robot is the Bellabot , developed by Pudu Robotics.

Front of House 64

Front of House Back of House 2022 Kitchen Safety 64

Modern Restaurant Management

OCTOBER 16, 2019

The robotic kitchen runs on batteries instead of a diesel generator. Cleanliness – The robotic kitchen is NSF 169 certified, which is the equivalent to best in class sanitation, to ensure customers know that their blend is created in the cleanest, safest, and most sanitary environment possible. Door Dash Shared Kitchen. ?DoorDash?

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

Modern Restaurant Management

JULY 20, 2021

Enthusiasm for getting back to bars and restaurants is translating into higher spend. With so many bars and restaurants packed out with returning consumers, partners have a chance to step up their support and share their knowledge and resources. ” The State of Casual Dining. Check values up.

2021 189

2021 Guest Recovery Online Ordering Point of Sale 189

Mad Mobile

FEBRUARY 16, 2024

These compact, square-shaped pixel blocks hold the power to transform your restaurant into a more efficient business where owners, customers, kitchen staff, and the front-of-house enjoy smoother shifts and higher earnings. Restaurants place printed codes — pixelated squares — at tables, on the host stand, on bars, wherever diners hang out.

Ordering 40

Ordering Loyalty Program Social Media Mobile Ordering 40

EATER

JANUARY 5, 2022

I thought of this in the long walk through the Bellagio back to my hotel room, which distorted my sense of just where the hell I was; signs led the way to corridors and trams to other hotels, with other restaurants, bars, and casinos I could enjoy without ever having to step onto a street. Is the American dream never having to go outside?

Food 144

Food Mobile Ordering Online Ordering Food Order 144

Modern Restaurant Management

SEPTEMBER 15, 2020

Hospitality Recovery Coalition. The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis. NAB Acquires SALIDO.

Fast Casual 162

Fast Casual Casual Menu Mobile Ordering 162

Future Food

NOVEMBER 4, 2020

Hospitality Mindset – It’s All About The Customer. The Business of Food starts with thinking about hospitality – I call it a Consumer-First Approach. Food and hospitality spend across the globe is on the rise, with all sectors vying for the food-dollar. Time and time again, this presents as a memorable experience-proposition.

Hospitality 148

Hospitality Customer Service Customer Experience Fine Dining 148

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.

Bar 154

Bar Cash Management Loyalty Program Point of Sale 154

Future Food

NOVEMBER 10, 2020

Hospitality Mindset – It’s All About The Customer. The Business of Food starts with thinking about hospitality – I call it a Consumer-First Approach. Food and hospitality spend across the globe is on the rise, with all sectors vying for the food-dollar. Time and time again, this presents as a memorable experience-proposition.

Hospitality 78

Hospitality Customer Service Customer Experience Fine Dining 78

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management.

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Christopher Baron of RedBaron Consulting.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

MAY 27, 2020

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Touchless cleaning for the safety of employees. Added sanitizing stations.

Food Safety 176

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176

Single Platform

AUGUST 3, 2018

Danny Meyer, who has led the charge against going tip-free , has already gone cash-free at four of the restaurants in his Union Square Hospitality group , mega chains Sweetgreen, Dos Toros, and Tender Greens have banned cash at all of their locations , and Dig Inn has gone cashless at most of its locations. Tender Green on a busy day via Inc.

Cash Management 36

Cash Management 2017 Restaurant Law Fast Casual 36

The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.

Hospitality 52

Hospitality Operations Back of House Front of House 52

Modern Restaurant Management

DECEMBER 28, 2020

We’ll quickly see the emergence of Restaurants 2.0 – a new generation of restaurateurs who snatch up available real estate for ghost kitchens, virtual brands or new dine-in experiences that have a heavy reliance on digital interactions and business models that enjoy lower overhead. Jockey Hollow Bar + Kitchen's Chris Cannon.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Modern Restaurant Management

NOVEMBER 19, 2020

Ocean Spray is joining forces with Massachusetts Restaurant United and the COREcares Foundation for this hospitality stimulus, in addition to offering discounts on the brand’s cranberry products to support restaurants on the road to recovery during the COVID-19 pandemic crisis. “We put the safety of our employees first.

Mobile Ordering 147

Mobile Ordering Kitchen Safety Online Ordering Coaching 147

Single Platform

AUGUST 3, 2018

Danny Meyer, who has led the charge against going tip-free , has already gone cash-free at four of the restaurants in his Union Square Hospitality group , mega chains Sweetgreen, Dos Toros, and Tender Greens have banned cash at all of their locations , and Dig Inn has gone cashless at most of its locations. Tender Green on a busy day via Inc.

Cash Management 28

Cash Management 2017 Restaurant Law Fast Casual 28

Modern Restaurant Management

JUNE 12, 2020

The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. Taffer's Tavern, the new full service tavern concept created by Jon Taffer, signed a multi-unit franchise deal with Cuisine Solutions, a manufacturer of sous vide foods, to bring the ‘Kitchen of the Future’ to the D.C.

Franchise 168

Franchise Franchising Food Safety Kitchen Safety 168

Modern Restaurant Management

MAY 12, 2020

Co-founders Helen Patrikis and Steven Hall, two hospitality PR professionals, formed Dining Bonds, LLC with the goal of establishing it as a one-stop resource to raise revenue for the hospitality community. We can continue to show our support for the hospitality industry and the great, hardworking people it employs.

Mobile Ordering 150

Mobile Ordering Online Ordering Food Order Recycling 150

Modern Restaurant Management

MAY 28, 2021

Noodles & Company Launches Ghost Kitchen. Noodles & Company launched its first ghost kitchen test in Chicago. Noodles & Company's Humboldt Park ghost kitchen is located at 3220 W. IHOP® unveiled the latest plans to launch a pilot of its new fast-casual concept, flip’d by IHOP (flip’d).

Franchise 189

Franchise Franchising Fast Casual Loyalty Program 189

Modern Restaurant Management

FEBRUARY 14, 2020

SOBEWFF®, which benefits the Chaplin School of Hospitality & Tourism Management at Florida International University (FIU), has raised more than $30 million for the School to date. We can’t thank Southern Glazer’s enough for investing in the next generation of hospitality leaders.”

Back of House 131

Back of House Hotels Leadership Design 131

Modern Restaurant Management

SEPTEMBER 14, 2021

Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. Greg Fuchs serves as the Senior Facilities Manager for Applebee’s, MOD Pizza, Del Taco, Olga’s Kitchen and Wendy’s restaurants in the TSFR portfolio.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

360Training

JULY 16, 2020

There’s fine dining and casual dining. Food service managers are also needed at bars or taverns, catering services, cafeterias, event spaces, schools, hospitals, grocery stores, and more. . Hospitals, event centers, and hotels mean money. Full-service restaurants and bars make the median.

Management 88

Management Management Food Front of House 88

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. We are excited to support their mission to help independent restaurants optimize online ordering and generate incremental revenue from under-utilized kitchens.”

Online Ordering 143

Online Ordering Customer Service Seasonal Menu Food Order 143