Modern Restaurant Management

MARCH 10, 2020

In response to Coronavirus concerns: Danny Meyer tweeted that The Modern would be closed for a day and every inch sanitized after a guest tested positive for COVID-19, despite being told by the NYS Health Commissioner says no risk of transmission; “Team & guests come first,” the hospitality leader concluded. Eat healthier.”

Kitchen Safety 206

Kitchen Safety Food Safety Cash Management Food Supply 206

Cheetah

MAY 11, 2021

In May, the fantastic news we’ve all been waiting for finally came: San Francisco officially moved into the yellow tier (minimal risk), allowing indoor restaurants, bars, breweries, and wineries to reopen at 50% indoor capacity! kitchen layout, takeout utensils and packaging, reservation and ordering systems, etc.)

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Back of House Front of House Food Supply Coaching 148

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. . "Social

Front of House 199

Front of House Back of House Restaurant Law Food Safety 199

The Restaurant Group

FEBRUARY 10, 2023

The kitchen, preparation, and storage areas should comprise the rest of the space in your restaurant. If you plan to include a bar or waiting area in your layout, you’ll have to adjust the allocation of space accordingly. It also ensures smooth yet minimum movement which impacts productivity and safety.

Design 78

Design Kitchen Safety Customer Service Outdoor 78

EATER

AUGUST 31, 2022

Justice asked her Instagram followers what they wanted to see at HAGS, and responses piled in: soft lighting, calming music, seat warmers. In order to demonstrate a sense of care, “I wanted to make sure there were pictures up there, that it looked nice, and that [the grab bars] weren’t just any grab bars — that they look pretty as well.”

Fine Dining 142

Fine Dining Brewery Kitchen Safety Small Business 142

Modern Restaurant Management

MARCH 2, 2021

Prior to COVID-19, I would have told my clients that the most important key to success in the restaurant/bar/hospitality business is customer service. Then, have the team move to the washrooms and kitchen. ” This is a pretty foolproof way to get customers to trust that you truly care about their health and safety.

Social Media 184

Social Media Kitchen Safety Training Food Safety 184

Lavu

SEPTEMBER 29, 2023

The 2021 COVID-19 pandemic caused many people to leave the hospitality industry, and many have not returned. Despite the vaccination efforts and safety measures implemented by restaurants, some potential employees may still be hesitant to return to work in this industry. This has left restaurants struggling to find and retain staff.

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Loyalty Program Front of House Mobile Ordering Customer Service 166

The Restaurant Group

JULY 23, 2021

You want a restaurant layout that is straightforward and makes it simple for your guests to get from place to place, with a minimum of obstacles for staff moving from tables to various service areas and, of course, the kitchen. At the same time, you want to maximize the number of available seats. Direction and Movement.

Design 78

Design Kitchen Safety Food Safety Customer Service 78

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.

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Dine-in Hotels Bar Fine Dining 147

Future Food

AUGUST 11, 2020

Whilst the pandemic has driven substantial growth in on-line purchases; future spending on food and hospitality will ALWAYS be about the built environment and its uniqueness as a lifestyle destination. Food and hospitality will always be in-demand, people live to eat, drink and socialise, it’s a fact. www.jll.com.au/en/trends-and-insights/workplace/workplace-canteens-take-a-leaf-from-healthy-food-outlets

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Beverage Food Hospitality Point of Sale 78

The Restaurant Group

JULY 29, 2022

Your layout determines how many customers you can accommodate, how much space you’ll need for kitchen equipment and storage, and how employees will move within your space. It includes physical elements like your dining area, kitchen, storage, bathrooms, and waiting area. What Is a Restaurant Floor Plan Layout? Adequately Sized.

Kitchen Safety 78

Kitchen Safety Seating Restaurant Law Food Safety 78

EATER

MAY 20, 2020

But when it comes to implementing safety protocols, many feel like they’re in the dark : For weeks, the Trump administration delayed a CDC report that would have provided guidelines on how to do just that — because it was “overly prescriptive” — while the FDA has published guidance that mostly defers to the CDC. Tisch Illumination Fund.

Kitchen Safety 101

Kitchen Safety Food Safety Food Supply Healthcare 101

EATER

MAY 14, 2020

But when it comes to implementing safety protocols, many feel like they’re in the dark : The Trump administration squashed a CDC report that would have provided guidelines on how to do just that — because it was “overly prescriptive” — while the FDA has published guidance that mostly defers to the CDC. Tisch Illumination Fund.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98

Next Restaurants

AUGUST 20, 2020

Upgrades Can Improve Safety. Despite some Americans arguing over the effectiveness of masks, most cities have still made them a requirement when entering public spaces, such as restaurants or bars. Those at Hospitality Net do a great job of listing key improvements restaurants can make in a post-pandemic world.

Kitchen Safety 132

Kitchen Safety Employee Relations Customer Service Dine-in 132

Modern Restaurant Management

JANUARY 22, 2021

A 1,400-square foot model without interior seating is also currently in development and will be equipped with a drive-thru and walk-up order window. Golden Chick’s modular restaurant design will feature a drive-thru as well as an area for online order pick-ups in a 1,920-square-foot space. ” Fogo de Chão Inks New Deals.

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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

JUNE 3, 2021

Throughout subsequent waves of the pandemic, the reports explored the growth of off-premise strategies including the spike in mobile apps and, more recently, captured softening safety concerns among consumers when they began favoring shorter wait times over safety protocols. Safety and sanitation is a priority. Mobile Apps.

2021 189

2021 Fast Casual Mobile Ordering Guest Recovery 189

Touch Bistro

APRIL 18, 2021

For restaurants, this means that now’s the time to start making plans for the return of outdoor dining, including purchasing restaurant patio furniture, hiring staff, developing safety protocols, and more. the answer is that patio dining is generally safe when all the proper safety protocols are being followed. Download Now.

Outdoor 52

Outdoor Kitchen Safety Food Safety Seating 52

Modern Restaurant Management

DECEMBER 3, 2020

Recognized employees include: Jessica Spinelli (Apopka, server), donating to the NICU at Wolfson’s Children’s Hospital: Jessica’s resilience doesn’t go unnoticed by her peers. Jessica’s donation will go towards the construction of the new NICU rooms / wing at the hospital.

Franchise 165

Franchise Franchising Catering Online Ordering 165

EATER

NOVEMBER 1, 2021

Anthony Bourdain recalled in Kitchen Confidential being berated for asking for burn cream, and then watching a fellow cook whose hands “looked like the claw of some monstrous science-fiction crustacean, knobby and calloused under wounds old and new,” move a sizzling pan out of a broiler with his bare hand. There is also the cost.

Kitchen Safety 145

Kitchen Safety Fine Dining Front of House Back of House 145

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

The Restaurant Times

JANUARY 27, 2022

With the latest wave of COVID-19 spreading rapidly, restaurant owners are considering how best to implement safety measures while controlling costs. The hospitality industry, which had been one of the most impacted by the Covid-19 outbreak, welcomed the shift. Source: Hospitality Technology. Kitchen Display System (KDS) .

Fine Dining 52

Fine Dining Technology Point of Sale Online Ordering 52

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

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

The Restaurant Times

JANUARY 11, 2022

Restaurants were among the first enterprises to be slowed down, shut down, or slammed with never-before-seen safety standards. Several hospitality associations from across the state banded together to form the United Hospitality Forum of Maharashtra (UHF), and the # MissionRoziRoti campaign was launched in protest of the shutdown.

2021 52

2021 Kitchen Safety Food Safety Mobile Ordering 52

EATER

MAY 26, 2020

Literally, I have woken up and burst into tears because a few sweet moments earlier I was in public with no mask on, shaking the hand of a familiar waiter, hugging friends as we meet at a new place one of us wanted to try, or just waiting for my partner at the bar with a book. But this potential for suffering is needless.

Fine Dining 145

Fine Dining Employee Relations Customer Service Dine-in 145

Embrace the Suck

JUNE 13, 2022

Brian Duncan: Well, when I think about it, the last memory, really solid memory that I have is you and our group, having an incredible evening in Madrid, Spain at Hospitality Innovation Planet. Brian Duncan: Then before you know it, by the end of the month, everything, all the restaurants and hospitality hotels were closed. Who are we?

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Retail Social Media Events Take-out 221

EATER

FEBRUARY 10, 2021

Since 1980, Preble Street has been at the center of Portland’s safety net for homeless and food-insecure Mainers. Inside is a soup kitchen that has provided three meals a day, every day, to hungry Mainers in its oft-crowded dining room for more than 39 years. I’ve spent 15 years running a soup kitchen,” he says.

Kitchen Safety 114

Kitchen Safety Back of House Food Safety Dine-in 114

EATER

JUNE 9, 2020

to condemn racial violence and the Minneapolis police killing of George Floyd, cities across the globe were grasping for the first signs of life after months of COVID-19-related lockdown and quarantine, thanks to the easing of restrictions on bars and restaurants. Just as protesters took to the streets across the U.S.

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Government White Paper Fine Dining Dine-in 121

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.” doubled the number of ghost kitchens worldwide since June 2020. ” Nathan's Gets the Ghost. Nathan’s Famous, Inc.

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Franchise Franchising Fast Casual Point of Sale 203

EATER

JULY 22, 2021

And that was before the fall and winter surges, which resulted in an exponential rise in virus-related hospitalizations and deaths , followed by new rounds of closures and restrictions. That day, Boden was focused on finishing a salad of Salanova lettuces and fried Virginia peanuts when his wife, Leslie, walked into the kitchen.

Fine Dining 114

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

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

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

Modern Restaurant Management

AUGUST 5, 2020

We are offering restaurateurs the opportunity to operate a second brand within their existing brick and mortar location, increasing their bottom line by also becoming a virtual kitchen owner.” DeliverThat also released an extensive driver education program to ensure the level of quality and safety during current Covid-19 conditions.

Food Safety 210

Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

EATER

SEPTEMBER 16, 2021

Diners might not notice these shortages — many restaurants make it their mission to operate in a way that obscures any difficulties in the kitchen — but if you look closely, you’ll see them: Menus are slimmer, because ingredients erratically come and go from suppliers’ lists. Then there are Stupak’s existing restaurants.

Front of House 117

Front of House Food Supply Back of House Supplies 117

Modern Restaurant Management

JANUARY 12, 2022

Technology that helps kitchens manage and time orders from multiple channels will be key to keeping pace and ensuring diners stay happy and loyal.” Diners can also expect to see more ghost kitchens. A great solution with safety in mind, individual mini cakes will continue to be popular in 2022.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Modern Restaurant Management

AUGUST 19, 2020

US Foods Ghost Kitchens. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. Plamondon Companies is celebrating 40 years of business in the hospitality industry. US Foods Holding Corp.

Kitchen Safety 206

Kitchen Safety Loyalty Program Delivery Customer Service 206