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23 Waiter Interview Questions to Hire the Best Staff for Your Restaurant

7 Shifts

How do you handle special dietary requests or food allergies? Tools help ensure no detail is missed, especially with special requests or dietary restrictions. How do you handle special dietary requests or food allergies? Equip your team with the tools and support they need to thrive.

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How to Open a Corporate Cafeteria in 2025: Step-by-Step Setup & Profit Guide

Lavu

In the Superfood Salad Bowl, protein options like grilled chicken, tofu, or chickpeas are available, catering to different dietary preferences. By offering these different types of wraps, workplace cafeterias can accommodate various dietary preferences, from meat lovers to vegetarians, while ensuring a speedy service.

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AI Flips into White Castle and Resetting America

Modern Restaurant Management

Certification. After almost three years of following a strict process, Valrhona has earned the B Corporation® certification. B Corporation certification measures company performance in five areas: governance, workers, customers, community and environment. ” Valrhona Secures B-Corp. "Together, good becomes better.’

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MRM Franchise Feed: CPK in Canada and Real Famous BBQ

Modern Restaurant Management

Home meal kits, seamless delivery and adding menu options to satisfy guests with dietary restrictions are some of the operational goals Angry Crab Shack plans to tackle this upcoming year. In addition, the brand completed the Kosher certification of their Aventura store with the South Beach location next in the pipeline.

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Ghost Lemonade, Robotic Barista and Flippy for Sale

Modern Restaurant Management

Certification to NSF/ANSI food equipment standards mean Flippy ROAR meets rigorous requirements for material safety, hygienic design and performance,” said Sara Risley, associate managing director of food equipment at NSF International. Self-adjusting mechanical clamp with grasping claw easily moves objects.

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Restaurant cleanliness: Importance of cleaning & sanitation in food industry

Clover - Restaurants

Kitchen equipment is visibly dirty. Dirty rags are used to clean food contact surfaces and equipment. Employees aren’t wearing personal protective equipment. Kitchen equipment such as freezers, ovens, ranges, and other large equipment should also be regularly deep cleaned. Walk-in freezers are poorly maintained.