Future Food

APRIL 20, 2020

Switched-on Universities are wise to the fact that food, and the culture and community they can create around it, has become a powerful recruiting tool. Related Future Food Blogs Cover Image: Australian National University (Image via Visit Canberra).

Beverage 78

Beverage Hospitality Point of Sale Customer Experience 78

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.

Food Truck 117

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. Cost of goods and labor only continue to rise and the price a consumer is willing to pay for dining experience is harder and harder to earn as consumers become smarter with the way and options they have to spend their money.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

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proprietors and large franchise chains alike utilize SALIDO’s enterprise-level solution to revamp traditional and outdated operational systems.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.

Fast Casual 128

Fast Casual Casual Menu Mobile Ordering 128

Modern Restaurant Management

DECEMBER 31, 2019

Low priced / value perceived / big ticket items brought down to a fixed low price. The utilization of ghost kitchens means more money and opportunity for restaurant operators, without large price or labor hikes. As such, a big focus in 2020 will be on how to find, recruit and keep team members.

2020 134

2020 Kitchen Safety Consumer Goods Point of Sale 134