Compost Design Magazine Seasonal Menu 
Modern Restaurant Management
NOVEMBER 4, 2019
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. to add Meatless Farm’s plant-based products to its menu. Protein Bar & Kitchen announces Beyond Meat as a new plant-based alternative on their menu in Chicago-area restaurants.
Modern Restaurant Management
DECEMBER 16, 2019
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Brands will need to work hard with promotions to ensure they get the most out of the season.”
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Restaurant Clicks
NOVEMBER 4, 2021
Not only do they fire pizza in their sizable wood-fired oven, but they also have seasonal wood-fired veggies. Located in the heart of downtown Seattle, Serious Pie is a wood-fired pizzeria using farm-to-table local Washington ingredients to make the freshest seasonal pizzas around. back in 2013.
EATER
AUGUST 17, 2023
By the late aughts, the egg had been been given a bespoke agrarian rebranding: In 2008, Frank Bruni lamented the redundancy of a “hen egg” on the menu at Momofuku Ko; the following year, Eleven Madison Park was serving a poached “farm egg with Parmesan foam,” topped also with brown butter hollandaise and asparagus.
Modern Restaurant Management
FEBRUARY 14, 2020
Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. ” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.”
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.
Modern Restaurant Management
OCTOBER 31, 2019
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. National Menu Trends. The team at Upserve just released their latest trends report.
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