Modern Restaurant Management

OCTOBER 22, 2020

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. Brands for Good. ” Delivering Jobs. .

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Franchising Franchise Kitchen Safety Loyalty Program 385

Modern Restaurant Management

MAY 28, 2021

Noodles & Company Launches Ghost Kitchen. Noodles & Company launched its first ghost kitchen test in Chicago. Noodles & Company's Humboldt Park ghost kitchen is located at 3220 W. Grab-and-go salads and wraps, freshly baked goods and more. Grand Ave, Chicago, Illinois 60651. Arthur Treachers Goes Virtual.

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Franchising Franchise Fast Casual Loyalty Program 474

Modern Restaurant Management

SEPTEMBER 15, 2021

Uncovering consumer confidence and preferences in an ever-shifting market as a result of COVID-19 restrictions, Restaurants Canada is shining a light on what restaurateurs and chefs can expect with the release of the 2021 Discerning Diner Report. Despite these struggles, Alignable also learned in its poll that the No. Dining Trends in Canada.

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2021 Retail Online Ordering Loyalty Program 447

Modern Restaurant Management

DECEMBER 3, 2020

“One of the major benefits of our cantina and dog park layout is that it can be modified to fit a piece of land that may not be a good tract for other types of real estate,” said Michelle Boggs, managing partner of MUTTS Canine Cantina. MUTTS is working with franchise development group Fransmart to expand nationwide.

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Franchising Franchise Catering Online Ordering 414

EATER

SEPTEMBER 3, 2020

Suddenly, we were enjoying burrata and prosciutto plated by someone else and consumed by us. By June, every state had allowed restaurants to reopen in some capacity, whether that was dining outdoors only, with party limits, or with a capped indoor capacity. But no one could know that we’d allowed ourselves this deeply guilty pleasure.

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Social Media Back of House Outdoor Dine-in 313

Modern Restaurant Management

JUNE 12, 2020

The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. Taffer's Tavern, the new full service tavern concept created by Jon Taffer, signed a multi-unit franchise deal with Cuisine Solutions, a manufacturer of sous vide foods, to bring the ‘Kitchen of the Future’ to the D.C.

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Modern Restaurant Management

MARCH 31, 2020

This may be due to restaurants increasingly promoting take-out and drive-through, or consumers getting sick of eating food from grocery stores. Coronavirus-Driven Food and Consumer Trends. 2 – Food Safety Concerns Hurt Restaurants Most. Consumers don’t want to have to guess. We don’t know yet.

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2020 Food Safety Kitchen Safety Consumer Goods 282

Modern Restaurant Management

OCTOBER 16, 2019

The robotic kitchen runs on batteries instead of a diesel generator. From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Door Dash Shared Kitchen. ?DoorDash? Ono Blend Founders Daniel Fukuba and Stephen Klein.

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EATER

MARCH 30, 2022

Follow the tantalizing scent of smoke and grilled chicken that wafts through the air, and you’ll arrive at Pollos Asado El Jaimito , where vendor Jaimie Trujillo is cooking up whole, spatchcocked birds on his outdoor grill. They say it’s very difficult, because you need permission, kitchen licenses, and all these permits,” he says in Spanish.

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Food Food Safety Kitchen Safety License 246

Modern Restaurant Management

FEBRUARY 6, 2020

California Pizza Kitchen (CPK) plans to bring its signature California-style pizzas, pastas, salads and more to Canada for the first time. Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. CPK Heads North.

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Franchising Franchise Fast Casual 2019 383

EATER

JULY 21, 2020

According to the review site’s data, restaurants with a focus on group dining are among those that are seeing increased consumer interest as restaurants started to open back up for in-person dining. Diners on Mi Tocaya Antojería’s outdoor patio are ordering and sharing Davila’s larger format dishes like carne asada and pollo con mole negro.

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Seating Dine-in Kitchen Safety Customer Service 246

The Restaurant Group

FEBRUARY 10, 2023

The kitchen, preparation, and storage areas should comprise the rest of the space in your restaurant. Kitchen Layout A restaurant kitchen layout usually has the following five areas: Food preparation station Cooking area Service area Storage space Cleaning or washing area This layout helps staff remain in their designated stations.

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Design Kitchen Safety Customer Service Outdoor 78

Future Food

NOVEMBER 4, 2020

The Business of Food starts with thinking about hospitality – I call it a Consumer-First Approach. It’s about each and every touchpoint that leads to feeling good as a customer. The Commons at the Ormond Collected brought to us by The Big Group Image via The Big Group. Hospitality Mindset – It’s All About The Customer. Satisfactory.

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Hospitality Customer Service Customer Experience Fine Dining 148

Touch Bistro

MAY 26, 2021

And Independence Day 2021 may be the busiest one yet, with 46% of American consumers reporting that they’re excited to dine out again as pandemic restrictions are loosened. This means you’ll have to continue to follow strict safety protocols to make sure everyone is safe and that your restaurant remains on the right side of the law.

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Specials 2021 Merchandise Mobile Ordering 111

Next Restaurants

MAY 26, 2020

However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant will remain safe from the contagion. Be open and transparent with your employees – tell them about the changes in your operations as well as any threats to their safety.

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Apicbase

MARCH 28, 2024

Additionally, the BOH handles food safety and restaurant administration. This includes the food prep and kitchen areas, food storage rooms, walk-in fridges, pot wash stations, staff break rooms, and offices. Food safety. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Cost control.

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The Restaurant Times

MARCH 9, 2022

5 Restaurant Promotion Ideas For The ‘New Normal’ Restaurants can no longer rely on word-of-mouth and outdoor ads to keep their companies top of mind because customers are still hesitant to venture out. Instead, restaurateurs must market their companies where their customers are now: online. Content And Social Media.

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Social Media Kitchen Safety Food Safety Influencer 52

Future Food

NOVEMBER 10, 2020

The Business of Food starts with thinking about hospitality – I call it a Consumer-First Approach. It’s about each and every touchpoint that leads to feeling good as a customer. The Commons at the Ormond Collective brought to us by The Big Group Image via The Big Group. Hospitality Mindset – It’s All About The Customer.

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Hospitality Customer Service Customer Experience Fine Dining 78

The Restaurant Times

SEPTEMBER 30, 2021

Map out your route, your kitchen supplies, storage, equipment, and the number of staff you want. Several laws apply to food trucks relating to safety and hygiene that attract fines for non-compliance. Increasingly consumers are relying on credit, debit, and mobile wallet payments. It allows you to spend less cash each month.

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Food Truck Food License Mobile Ordering 52

Clover - Restaurants

JUNE 20, 2024

Is there space for outdoor dining? Do those businesses draw consumers who’d be interested in the cuisine you plan to offer? READ: How to find a good location for your business 2. Start by reviewing retail food establishment requirements provided by the Florida Department of Agriculture and Consumer Services (FDACS).

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Modern Restaurant Management

DECEMBER 21, 2020

Restaurants had to quickly adapt by adding outdoor seating while creating an inviting atmosphere, as well as offering the same experience your customers are used to receiving at your establishment via delivery and takeout. We’ve seen consumer behavior transform faster than ever before during the pandemic.

2020 493

2020 Kitchen Safety Food Safety Loyalty Program 493

Modern Restaurant Management

AUGUST 19, 2020

Chris Boyles, VP of Food Safety for Steritech. Ghost kitchens allow you to order from multiple brand menus at a single location. From a food safety perspective, far UVC light is a growing area where the light destroys germs, but doesn't harm humans. At the same time, they have the same safety concerns others do.

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Kitchen Safety Food Safety Loyalty Program Social Media 567

Modern Restaurant Management

DECEMBER 28, 2020

Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. Consumers still demand convenience when it comes to their meals, but they also want variety. Innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive.

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2021 Mobile Ordering Kitchen Safety Loyalty Program 576

Modern Restaurant Management

OCTOBER 8, 2020

Miso Robotics launched global commercial availability of the Flippy Robot-on-a-Rail (ROAR) – a zero-footprint, cost-efficient intelligent robotic kitchen assistant for the evolving commercial kitchen. With Flippy ROAR, production speeds increase and social distancing concerns in the kitchen are quickly addressed.

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Kitchen Safety Online Ordering Food Safety Point of Sale 386

Modern Restaurant Management

DECEMBER 14, 2020

introduced its "Make It This Winter" platform, which offers a collection of resources, including one-on-one consultations with US Foods experts, informational webinars, new outdoor dining products, and updated online materials and tools for restaurant operators to tackle the ongoing challenges brought on by the COVID-19 pandemic. "With

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Webinar Customer Experience Mobile Ordering Customer Service 474

Modern Restaurant Management

MARCH 19, 2021

With third-party delivery platforms like UberEats, Grubhub and Postmates costing restaurants significant dollars in commissions and fees, nearly 20 percent (16 percent) of Americans believe that third-party platforms do more harm than good for restaurants. 904 hours of pay for waiters (at $9.95/hour hour in NY). A Tale of Four Regions.

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2021 Point of Sale Delivery Food Order 340

Modern Restaurant Management

DECEMBER 28, 2020

We’ll quickly see the emergence of Restaurants 2.0 – a new generation of restaurateurs who snatch up available real estate for ghost kitchens, virtual brands or new dine-in experiences that have a heavy reliance on digital interactions and business models that enjoy lower overhead.

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2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

AUGUST 3, 2020

Using order data from January 1, 2020 to June 30, 2020 and a national consumer survey, DoorDash’s mid-year report checks in on popular food trends, nationally and regionally, how users ate through social distancing, cravings across the country, and more. ” 54 percent said for as long as it takes to get good service.

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2020 Franchising Franchise Food Order 487

Modern Restaurant Management

JULY 20, 2021

Since morning meal visits are habitual, recovery for this daypart will depend on consumers returning to workplaces and schools. The ability for restaurants, particularly full service restaurants, to operate at total capacity, consumer comfort with dining in, and more business and recreational travel will aid recovery at the dinner daypart.

2021 474

2021 Guest Recovery Online Ordering Point of Sale 474

Modern Restaurant Management

OCTOBER 14, 2021

This isn’t lost on the National Restaurant Association, which sent a letter to Congress this summer to highlight the results of a recent consumer confidence survey and to urge leadership to replenish the Restaurant Revitalization Fund. Keeping Pace with Consumer Behaviors. What behaviors might affect success?

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Information Consumer Goods Customer Experience Food Safety 450

EATER

JULY 20, 2020

We ate mussels and pate and good bread and talked about the best local wine stores with the server, who poured us a slightly funky and exceedingly delicious Greek rosé. But it is wild to be in this position as a consumer, just as it is wild to be in this position as a restaurant owner and staffer, deciding whether to reopen or return to work.

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Fine Dining Kitchen Safety Dine-in Restaurant Law 195

Culinary Digital

AUGUST 10, 2021

Amid the COVID pandemic, foodservice operators might have ramped up outdoor dining and curbside pickup. However, they have adopted innovative technologies to lure senior living dining with contactless delivery, consumer meal kits, and faster takeaway. in the forecast period of 2021 and 2026.

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Dine-in Kitchen Safety Food Safety Mobile Ordering 52

Clover - Restaurants

MAY 3, 2024

A recent survey by P&G Professional found more than 92% of Americans say it’s very important to see a visibly clean restaurant when they’re dining indoors, outdoors, and when ordering takeout. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines.

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Kitchen Safety Food Safety Food Food Supply 52

Future Food

AUGUST 11, 2020

Future F&B Strategy must endeavour to deliver the basics of hospitality focused precincts: Safe, secure and accommodating the requirements of social distancing, green-hospitality environments, increased outdoor alfresco dining, pick-up and delivery points and flexible environments etc. www.jll.com.au/en/trends-and-insights/workplace/workplace-canteens-take-a-leaf-from-healthy-food-outlets

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Black Box Intelligence

NOVEMBER 1, 2021

Each update highlights the most relevant and timely workforce, financial, guest and consumer trends. Powered by Black Box Consumer Intelligence. Powered by Black Box Consumer Intelligence. During the first year of the COVID-19 pandemic, consumer behaviors and spending changed. Powered by Black Box Consumer Intelligence.

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Fast Casual Guest Recovery Fine Dining Point of Sale 98

EATER

OCTOBER 19, 2020

These outdoor dining rooms have remade the landscape of major metropolitan centers and small towns, allowing people to spill into the streets, visit with friends and family, and — for an hour or two — forget about the looming threat of a deadly and highly contagious virus. Why is indoor dining inherently riskier than eating outdoors?

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Kitchen Safety Food Safety Employee Relations Fine Dining 364

EATER

SEPTEMBER 16, 2021

Diners might not notice these shortages — many restaurants make it their mission to operate in a way that obscures any difficulties in the kitchen — but if you look closely, you’ll see them: Menus are slimmer, because ingredients erratically come and go from suppliers’ lists. Only, Stupak says, “I couldn’t find reflective tape.”

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