The Restaurant Times

APRIL 7, 2022

Unsurprisingly, tourism in the country is flourishing, and on its back, the restaurant industry is burgeoning. A safety and security license by Civil Defense. Kitchen Essentials: It includes freezers, stoves, ovens, sinks, and other kitchen equipment, along with counters and cutting surfaces. . Liquor license.

Fine Dining

The Restaurant Times

OCTOBER 15, 2021

We do not necessarily focus only on restaurants but also on multiple hospitality sectors, ranging from resorts, hotels, cloud kitchens, bars, and more. TRT: As the focus shifts from fine-dining to casual, and now to more ‘pop-up’ and ‘cloud kitchen concepts’, how do you think the restaurant industry is evolving?

Hospitality

Modern Restaurant Management

JULY 27, 2020

In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Yelp Sees COVID Effect. In many states, when this consumer interest increased, an increase in COVID-19 cases was to follow.

Franchise

Modern Restaurant Management

APRIL 7, 2020

This edition of MRM News Bites features the Independent Restaurant Coalition, Tripadvisor, Inspire Brands Foundation, WorkJam, EZ-Chow, US Foods, Potbelly Pantry, Just Salad, Zalat Pizza, Kentucky Fried Chicken, California Pizza Kitchen, Nando’s and Street Factory Media. These small gestures of support make a meaningful business impact.

Tip Distribution

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. ru Sushi Kitchen at Legacy Hall in September 2019 to much success. .” in Plano, Texas. Filet Mignon Hibachi Fried Rice.

Back of House

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. He hopes for renewed tourism and the return of his regulars. “We

Government

EATER

DECEMBER 23, 2020

When they finally decided to escape the deteriorating air quality, Kyle and Katina Connaughton packed their two cats, two dogs, and one of their two daughters (the other was in Boston) and her fiance into a farm truck and headed toward safety in Washington state. We’re communicating with the kitchen: ‘This is almost there.

Menu

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.

2021

Future Food

AUGUST 11, 2020

New Zealand’s post-pandemic immediate return to eating out and drinking in bars re-confirms customers still demand a unique physical restaurant or bar especially at malls that show intrinsic value as beautiful and hygienic socialising places. www.jll.com.au/en/trends-and-insights/workplace/workplace-canteens-take-a-leaf-from-healthy-food-outlets

Beverage

Modern Restaurant Management

JUNE 18, 2020

Diners’ main concerns about visiting restaurants again include cleanliness and safety. 30 percent of consumers have been out to eat in bars/restaurants to eat in the last two weeks. consumers visited bars/restaurants for a meal at least once every two weeks, revealing there is still much more capacity to fill.

2020

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

EATER

JULY 22, 2021

Four hundred miles away from Harlem, on a sweaty Saturday last summer, chef Ian Boden, 43, and his sous chef, Zach Weiss, 26, were assembling takeout orders in the kitchen of Boden’s restaurant, the Shack, in Staunton, Virginia. She kept her mask up to greet him over the hiss of the grill and the gurgle of fryer oil. It keeps me going.”.

Fine Dining

Aaron Allen & Associates

MARCH 19, 2020

The economic slowdown, public markets in distress, supply chains interrupted, tourism coming to a halt, consumers staying at home (which — for many — translates to a lower disposable income), and huge uncertainty can have long-lived effects for many restaurant businesses. Restaurants will still be offering delivery and takeout.

2020

EATER

MAY 18, 2020

The “Lao Table” takeout tray from Farmhouse Kitchen Thai in San Francisco | Patricia Chang. Here’s a guide to all the restaurant safety guides. Here a bar owner in Seattle does the math for us. Read the archives and subscribe now. . and eight restaurants in Atlanta. Many other restaurateurs share his point of view.

Tourism