Certification Franchise Kitchen Safety 
Modern Restaurant Management
DECEMBER 17, 2024
Interestingly, the challenge typically doesn’t lie with restaurants—most owners and kitchen staff are already comfortable with e-commerce from their personal lives, as many regularly order from platforms like Amazon. The future of the industry lies in tech-enabled growth, cross-industry partnerships, and franchise expansion.
SpotOn
FEBRUARY 26, 2025
Paid training hours for new employees, ServSafe certification, training programs, free meals, etc Bonuses. Cleaning, packaging (to-go supplies), printing, menu, office, dining room, kitchen, office, event, rentals, uniforms, first aid, etc. This could include franchise fees, third-party management agreements, or advisory services.
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Modern Restaurant Management
OCTOBER 22, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. The new formats come on the heels of a major multi-unit franchise development strategy announced last month that is set to grow the brand to 2,000 units. QDOBA's New Concept.
Modern Restaurant Management
FEBRUARY 6, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. California Pizza Kitchen (CPK) plans to bring its signature California-style pizzas, pastas, salads and more to Canada for the first time. CPK Heads North.
Modern Restaurant Management
JUNE 30, 2021
Arkansas Enacts Food Freedom Act : On April 30, 2021, Arkansas enacted the Food Freedom Act that exempts certain producers of homemade foods or drinks products from any state food safety licensure, certification, or inspection. The bill would have had a dramatic impact on fast food franchises.
Modern Restaurant Management
AUGUST 15, 2024
Smart fryers and ovens can automate food preparation and cooking, eliminating the need for numerous workers in the kitchen while still ensuring consistent quality and faster service. If a franchise needs four employees to serve 60 customers per hour, they’ll require only three skilled staff to complete the same task.
Modern Restaurant Management
MAY 12, 2022
First, take stock of normal in-house use in the kitchen – consider how frequently are you making batches in your own restaurants. Recipes you use in a kitchen rarely if ever are ready to go to machined lines. Take the test version and an original hand-made product to your kitchen and test them both on the finished product.
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