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Modern Restaurant Management
AUGUST 31, 2020
Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. Under the ruling, California restaurants may still not serve foie gras to California consumers. Litigation. Administrative Developments.
Goliath Consulting
MAY 19, 2020
According to Daniel Smith, writer for QSR Magazine, “technology is playing a prominent and escalating role in catering. A workplace food program that brings in a different pop-up restaurant to serve as the office lunch vendor each day. Serves in 15 cities, see reference: • Connects employees in office buildings with local restaurants.
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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. The Index examines the digital ordering strategies best serving restaurants as they grow sales and engage with customers.
Modern Restaurant Management
MARCH 16, 2021
As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.
Goliath Consulting
MAY 10, 2021
Especially compostable menus.) Dunkin Donut is serving up their popular coffee drinks with nondairy milk such as oat or almond. According to Francesca Cocchi , from Food Network Magazine, the latest diet trend isn’t low carb, it’s low carbon. Plant-forward. Plants will continue growing on menus. Low Carbon labeling.
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
JUNE 24, 2020
“This new feature helped us keep our doors open and continue serving our customers during the recent downturn,” he said. “We are putting our network to work to help 50 million businesses globally not only survive, but also to thrive, along with the communities they serve.”
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