Modern Restaurant Management

JANUARY 17, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. 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.

Franchise 107

Franchise Franchising Fast Casual Leadership 107

Modern Restaurant Management

OCTOBER 16, 2019

Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup. ”=. .

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Food Truck Customer Service Customer Experience Front of House 117

Modern Restaurant Management

FEBRUARY 18, 2020

Technology-enabled franchises are better positioned to continually evolve to meet guests’ changing expectations. Virtual restaurants can cater to different consumers, expanding clientele. " Mike O’Hanlon, Head of Catering Partner Business, ezCater. Catering benefits from this trend.

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Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

SEPTEMBER 14, 2021

Bill formally served on the Great Lakes Franchise Association Board, Del Taco’s Franchise Marketing Advisory Council and the Finance Excellence Advisory Council for Burger King. In 2009, Greg moved to the Del Taco brand, where we were chosen as Franchise Operator of the Year in both 2009 and 2010. Module 3: Communication.

Food 153

Food Tip Distribution Guest Recovery Food Safety 153

Modern Restaurant Management

SEPTEMBER 15, 2020

Single restaurant proprietors and large franchise chains alike utilize SALIDO’s enterprise-level solution to revamp traditional and outdated operational systems. SALIDO continues to execute on its hiring plans to recruit and invest in talent across their Product, Engineering, Customer Experience, and Sales Teams.

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Fast Casual Casual Menu Mobile Ordering 128

Modern Restaurant Management

DECEMBER 31, 2019

These options cater to both vegetarians/vegans and the flexitarian, someone who eats meat but wants plant-based options as well. As such, a big focus in 2020 will be on how to find, recruit and keep team members. Recruiting Platforms. Sustainability extends into the kitchen with food waste.

2020 134

2020 Kitchen Safety Consumer Goods Point of Sale 134