EATER

DECEMBER 23, 2024

The most sophisticated food people in the country. But also if these are brownies she wasnt ashamed to throw at the people in the front row of the James Beard Awards, theyve got to be pretty good, right? They were always wrapped, for hygienic purposes, and also so her purse wouldnt be filled with crumbs. I wish I had more.

Book

7 Shifts

SEPTEMBER 1, 2022

If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Table of Contents. What does 86 mean?

Definition

Modern Restaurant Management

JANUARY 13, 2022

Staff training, therefore, needs to include teaching individuals to communicate swiftly, clearly, and confidently with other team members when orders go wrong, or other problems occur. The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team.

Front of House

Modern Restaurant Management

APRIL 29, 2021

“Wages across the country are definitely up for the industry, in virtually every location. “We are seeing sign-on bonuses at fast food and fast casual locations, something never seen before in the industry. . And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated.

Fast Casual

Modern Restaurant Management

NOVEMBER 7, 2023

Effective full-funnel marketing strategies are vital for the success of any business, but are definitely the garnish on top for those in the food and beverage industry. That’s because 41 percent of people prefer to order food online rather than in-store. They want engaging content that keeps them entertained.

Marketing

Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Chick-fil-A even reported disabling curbside ordering in some locations to reduce strain on their workers.

2022

Modern Restaurant Management

AUGUST 4, 2022

It was definitely high-stress at first but we worked together as a team to communicate. It was definitely a learning experience for myself and the rest of the team as we banded together to turn this hectic situation into a positive one. Chef Niven Patel – Three-Time James Beard Nominee, Alpareno Group (Ghee, Orno, Mamey).

Back of House

Culinary Cues

FEBRUARY 22, 2021

There are numerous multi-billion dollar chains along with countless mom and pop operations that do a great job on this front. Of, course the food must be tasty and appealing at some level and above all else – consistent. This was (is) the design of classic coffee houses, speakeasys, and corner cafes for generations.

2022

Modern Restaurant Management

AUGUST 5, 2020

in-restaurant dining and online ordering for pickup or delivery), which can be leveraged to drive highly customized campaigns using a built-in marketing solution. In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest.

Food Safety

7 Shifts

SEPTEMBER 20, 2021

Online and Mobile Ordering Systems. Online ordering and delivery are one of the fastest growing aspects of the restaurant industry, up 124% in 2020. Customers are demanding online and mobile ordering, and modern restaurant tech makes it more accessible for every restaurateur. 7shifts Restaurant Scheduling Software.

Technology

7 Shifts

FEBRUARY 5, 2021

Think about it: no more stacks and folders full of invoices, no clipboards and checkmarks, no guessing when it comes to food costs. Many services also allow you to add your recipes in and calculate actual food costs. If the past few years have taught us anything, it’s that restaurant technology is no longer a nice-to-have. Partender 3.

Social Media

Culinary Cues

MAY 21, 2023

In fact, the term “social media” is a misuse of the intended definition. So, the definition of family, friends, team, and belongingness may no longer apply. It was enlightening even though much of what he pointed to is well-known. In all cases, we remain in control of the technology that serves as an effective tool.

Technology

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When Restaurant of the Future Panel.

Kitchen Safety

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023

EATER

SEPTEMBER 11, 2024

We are ordering less when we do. The food was great,” we say, “but.” That the price of food feels high is an issue acknowledged at even the top level of politics. Because there’s a cultural expectation in America around how much Vietnamese food should cost, especially if it’s not presented as fine dining. Was it worth it?

Pricing

EATER

JANUARY 28, 2021

When the pandemic hit, Tamez continued to support local restaurants, Uni among them, by ordering takeout, but the food was never quite as good, he says. restaurants are forced to regularly innovate in order to stay afloat. Consider the presentation, he says, or how the staff feels like family.

Hotels

Modern Restaurant Management

AUGUST 14, 2020

Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet. Virtual kitchens handle food delivery and have additional staff at the facility, so the barbecue brand will only need to employ a limited number of team members.

Franchising

Modern Restaurant Management

DECEMBER 19, 2023

As guests gravitate towards digital for control and convenience and operators sought to improve operational efficiencies, brands realized the importance of implementing technology both back- and front-of-house in an effort to do more with less and make every guest feel like a regular. Here are some of their insights.

2023

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

Bar

Culinary Cues

AUGUST 24, 2023

This is what allows cooks to stay one step ahead of chaos, if anything is out of order than the system starts to crumble. It becomes uncomfortable to find a plate, cup, side towel, pan, or pantry shelf out of order. It becomes uncomfortable to find a plate, cup, side towel, pan, or pantry shelf out of order.

Back of House

EATER

DECEMBER 21, 2020

He’s now attached to some 15 restaurants spanning NYC to Toronto to Sydney (not counting his growing Fuku fried chicken enterprise), is the figurehead of a media and entertainment company , and, thanks in part to well-reviewed shows on PBS and Netflix, has become a recognizable public figure, even among those who have never eaten his food.

Front of House

EATER

OCTOBER 11, 2023

Molly Valdez & Judson Valdez Why eating only the best part might actually be the worst Bad Roman, the latest restaurant from the Quality Branded group, is three flights up the Shops at Columbus Circle, above the Whole Foods and past the Paper Source, in an upscale Manhattan mall. It feels like the definition of More.

Social Media

Modern Restaurant Management

SEPTEMBER 10, 2021

” In order to commit to an effective rollout system-wide, Wing Zone will introduce the new brand at five corporate locations in Las Vegas before implementing at other locations across the country. . ” Ike's Loves Bangin' Buns.

Franchising

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. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. percentage points.”

2019

Modern Restaurant Management

FEBRUARY 6, 2020

In partnership with Alberta restaurateur, Samira Shariff, the brand’s first Canada location will open in Edmonton in the coming months, the first of five locations planned in the province over the next eight years. Giorgio Minardi and Naheed Shariff. Founded in Beverly Hills, Calif. locations, whether joining us on vacation or business travel.

Franchising

EATER

FEBRUARY 3, 2023

Shutterstock America’s other NRA has made headlines for its lobbying — lobbying some say is against the interest of restaurant workers When you hear the acronym “NRA,” you probably think of the organization that is laser-focused on ensuring that this country never passes another common-sense gun law. What is the National Restaurant Association?

Restaurant Law

Modern Restaurant Management

JANUARY 2, 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. AB 626 permitted home cooks to make up to 60 meals a week and make up to $50,000 in food sales a year. Legislation. Litigation.

2019

EATER

MAY 26, 2023

I wanted to really give people a resource for how to cook with all of this produce that we were growing,” she explains. The idea was to also shed light on how to cook beyond a recipe, but still offer the support and structure of a recipe.” I am sort of the conduit for teaching, taking all of the information and creating the structure around it.

Agriculture

Sante

DECEMBER 8, 2020

Chefs and restaurant owners decide to start their business because of a love for food and a desire to bring that food to the mouths of people in their community. But when you start running a restaurant, the day-to-day management can leave owners with less time to focus on what they love — the food and the customers.

Front of House

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

Fine Dining

The Restaurant Times

JUNE 11, 2020

This unique restaurant format lacks physical space, requires no hefty capital investments, operates on bare minimum restaurant rentals, and relies only on delivery orders. Known for its simplicity and cost-effectiveness, it is an ideal platform for food entrepreneurs to enter into the restaurant segment and establish a foothold in the market.

Definition

7 Shifts

APRIL 26, 2023

There's definitely been a deeper segmentation relative to what I had first entered into the market as. And so the biggest change for me is how the customer expects to receive the experience, not only food, but just the way that they interact with the brands. And so that's been the natural evolution.

Employee Relations

EATER

OCTOBER 18, 2023

. | Lanna Apisukh These five chefs are pushing pastry forward, making it an especially thrilling time to order dessert Pastry chefs are back. Whether it’s a seasonal chiffon sheet cake or ice cream infused with hoja santa or black garlic, it’s never been a more joyful and exciting time to order dessert.

Seasonal Menu

7 Shifts

JULY 8, 2023

And the driving principle behind it was to be the type of place he would work at forever given the opportunity. He joined us on The Pre-Shift Podcast, along with Chris Artinian, President and CEO of Condado Tacos. Kahn: "It was kind of a no-brainer. We're just a number. And however it happened, it happened. 10 years later, he's in the COO seat.

Hiring

Lavu

JUNE 4, 2019

From placing orders to delivering the dishes and processing the bill, each step should be smooth and convenient. When it comes to meal ordering and preparation, kitchen display systems (KDS) are replacing the need for handwritten and verbally communicated tickets in restaurants. How can kitchen display system software help?

BOH

Embrace the Suck

APRIL 18, 2022

We believe that your food should be prepared in front of you so you can see our commitment to freshness and quality. There are also some that thrive (15%) and the elite few that drive their market (5%)… these top two categories came out of the pandemic stronger because they focused on the right things. Sales is a vanity metric.

Social Media

EATER

SEPTEMBER 10, 2020

The Bhallas and countless food entrepreneurs like them are essential contributors to a diverse economic landscape. The Bhallas and countless food entrepreneurs like them are essential contributors to a diverse economic landscape. Familiar customers placed orders, but it wasn’t nearly enough to make up for losing Boston College.

Food