The Restaurant Times

AUGUST 29, 2022

As a restaurateur, you would love to see your restaurant kitchen bustling while your dining room is fully packed with guests. Besides the wastage of food and messy kitchen floor, it also forces the hungry patrons to wait longer for the new dishes that need to be cooked. Importance Of Kitchen Layout In A Commercial Restaurant.

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Xtra Chef

APRIL 13, 2020

For food producers with limited resources, it can seem impossible to find a kitchen to rent that doesn’t completely destroy your limited margins. A commissary kitchen offers many of the benefits that would come with having your own kitchen, without a lot of the associated overhead, paperwork, and hassle.

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The Food Corridor

MARCH 27, 2023

And more and more often, whether we realize it or not, it’s also where we’re ordering our food. Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. Food delivery is nothing new, of course. What are the potential challenges with ghost kitchens?

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7 Shifts

OCTOBER 15, 2020

A restaurant is not just the restaurant owner, a restaurant is the kitchen staff, waitstaff, the whole industry around restaurants. Before COVID, land in Brooklyn and Manhattan already cost more than double LA’s priciest neighbourhoods, and food costs coming in at 2-3 times more than that of what restaurants in California are paying.

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Foodable

MAY 18, 2020

Listen to "Delivery Breakthrough | Restaurant H.E.L.P. Leading up to COVID-19, operators were beginning to test out the delivery waters whether it was through their native channel or third-party platforms. One major aspect to consider is how to maintain control over the customer experience during delivery and third-party hand-offs.

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Delivery Kitchen Safety Customer Experience Food Safety 52

The Restaurant Times

APRIL 27, 2022

The growth of the food service sector can be directly attributed to the cosmopolitan culture and the wealth of the people in the UAE. It is one of the most thriving businesses for newcomers in the industry, especially when experimenting with a new kitchen format like a cloud kitchen. . What Is A Cloud Kitchen?

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Modern Restaurant Management

APRIL 27, 2020

" Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. How to ramp up takeout and delivery operations. Also launching today, is a special edition of the company’s Food Fanatics magazine. Best practices for calculating cash flow.

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Sling

JULY 24, 2023

There is an ever-growing market of specialized software for all of the outside-the-kitchen things restaurateurs have to think about. 13) FoodDocs FoodDocs uses AI technology to help restaurants stay in compliance with food safety regulations. and UK and proclaims to save managers hours per week on routine safety tasks.

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The Restaurant Times

APRIL 8, 2022

A trade license is a must for starting a restaurant business in the UAE. In the free zone setups, you can obtain the license directly from the relevant managing authorities, which is equivalent to the Department of Economic Development (DED) in the Mainland. Purchase Kitchen Equipment. Obtain The Permits. Hire Dependable Staff.

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Modern Restaurant Management

APRIL 27, 2020

" Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. How to ramp up takeout and delivery operations. Also launching today, is a special edition of the company’s Food Fanatics magazine. Best practices for calculating cash flow.

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Webinar Loyalty Program Online Ordering Social Media 185

The Restaurant Times

OCTOBER 22, 2021

From banana breads and pancake cereals to mini pizza cereal and mug recipes, baking was on top of people’s minds whenever they picked up kitchen crockeries, as per the social media trends. Source: Times Food – Times of India. Acquire All The Required Licenses For Your Bakery Business. Last year was all about baking.

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Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model.

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Modern Restaurant Management

JANUARY 22, 2021

“Naf allows us to align and grow with a clearly differentiated restaurant brand with fantastic food, run by a seasoned and successful management team.” He also launched Fireteam Logistics LLC, an Ohio-based transport and delivery service, and recently partnered with Amazon Logistics. Army Officer.

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Restaurant365

APRIL 8, 2021

First, stay-at-home orders and dining restrictions prompted restaurants to focus on takeout and delivery. Now, the pandemic has impacted what the dining experience looks like, what guests want, and most significantly—the demand for delivery and takeout. What is a virtual kitchen? Types of virtual kitchens.

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Front of House Food Truck Kitchen Safety Point of Sale 78

The Restaurant Times

APRIL 19, 2021

Food truck business in the UAE has been around for almost ten years. Starting a food truck provides multiple advantages at once, especially pertaining to cost and mobility. Interestingly, the food truck concept has kept evolving throughout the years in the UAE and is easily the future of its food industry.

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Food Truck Kitchen Safety Front of House Food 52

The Restaurant Times

JULY 20, 2021

As online ordering surges in the UK, food deliveries and takeaways have become a major stream of revenue for restaurateurs. This article will guide budding food entrepreneurs through the things they should consider while opening a takeaway business in the UK. . Takeaway restaurants serve a wide variety of food.

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Kitchen Safety Online Ordering Equipment Food Order 59

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. designed with high-rent urban areas in mind. ” Delivering Jobs. .

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The Restaurant Times

DECEMBER 22, 2021

The pandemic has changed the world, and it has brought significant changes to the food and beverage industry as well. By this point, you would have certainly thought of the basics like location, uniform design, a logo, a beautiful menu, kitchen staff and the equipment required, and marketing in general. Fire License.

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The Restaurant Times

OCTOBER 24, 2021

Thus, COVID-19 has accelerated the adoption of cloud kitchens in the food and beverage (F&B) industry. . Cloud kitchen, which was dubbed a new trend a few years ago, is now a reality. Commercial kitchens designed solely for delivery are known as ghost kitchens, dark kitchens, or cloud kitchens.

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Kitchen Safety Online Ordering Mobile Ordering Food Order 52

The Restaurant Times

SEPTEMBER 28, 2021

The COVID-19 pandemic has changed the food industry forever. Trends like food delivery have been reshaping the restaurant industry. As more customers began ordering food online, third-party delivery applications became increasingly popular. So don’t anticipate the ghost kitchen model to go away anytime soon.

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The Restaurant Times

DECEMBER 15, 2021

There were a few glitches along the way, given the pandemic, but with takeaway and delivery services, the appetite for eating out is at an all-time high! Get Your Restaurant License On Priority . All the niches such as – restaurants, food factories, bakeries, etc., belong to different categories of food businesses.

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The Restaurant Times

APRIL 7, 2022

With its rich history and culture, the food on the Omani dinner table tells a tale of Arab royalty. A safety and security license by Civil Defense. Liquor license. Health license. Kitchen Essentials: It includes freezers, stoves, ovens, sinks, and other kitchen equipment, along with counters and cutting surfaces.

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Fine Dining Dine-in License Point of Sale 52

The Restaurant Times

JUNE 30, 2021

The back of the house refers to the unseen part of the restaurant, i.e., kitchen, employee area, the office, vendors and suppliers etc. Rotating non-kitchen staff through the kitchen will help employees in understanding all aspects of the business. . Ensuring Compliance With Safety Norms .

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The Food Corridor

NOVEMBER 3, 2020

The shared-use kitchen sector provides commercially licensed kitchen space to food businesses looking to prepare, store, and distribute food products. How has COVID-19 Impacted Demand for Kitchen Space? While this sector is relatively young, this business model has grown dramatically in the past 15 years.

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Modern Restaurant Management

DECEMBER 3, 2020

” The company already signed nine franchise licenses with three new franchisees. This year alone, PJ’s Coffee has signed on 31 new franchisees, representing a total of 52 units – including the nine Florida licenses. Our goal is to bring the coffee to them, so they can make every weekend feel like a vacation.”

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The Restaurant Times

JANUARY 13, 2022

Strict health and safety guidelines, short shelf life, and weather are some of the main reasons for wastage in bakeries. Research by Too Good To Go states that around 50% of the UK bakeries have a documented plan in place to reduce food waste. Get The License And Approval. Food Premise Approval. Design The Interiors.

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Waste Kitchen Safety Equipment Social Media 52

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. Now available through Grubhub, it is a delivery-only concept that specializes in antibiotic-free, oven-baked, boneless chicken bites. Credit: Tyga Bites.

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Food Safety Mobile Ordering Online Ordering Kitchen Safety 210

Modern Restaurant Management

NOVEMBER 19, 2020

Together, the initiative supported the food and beverage community by providing more than 500,000 freshly cooked meals and much needed supplies across 19 relief kitchens nationwide. Sharebite launched Sharebite Stations, a streamlined, post-COVID compliant solution for facilitating contactless food delivery at offices.

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Mobile Ordering Kitchen Safety Online Ordering Coaching 147

Modern Restaurant Management

JUNE 24, 2020

On-Demand Delivery for Square Online Store. Square is launching On-Demand Delivery for Square Online Store where sellers can dispatch a courier through delivery partners for orders placed directly on their website. The buyer receives text updates with links to live maps to track delivery progress.

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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.

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Bar Cash Management Loyalty Program Point of Sale 154

Modern Restaurant Management

SEPTEMBER 14, 2021

Bill directs all operational and strategic planning and execution for the Applebee’s, Del Taco, MOD Pizza, Wendy’s and Olga’s Kitchen brands. He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. Bill is a 1982 graduate of Michigan State University.

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Food Tip Distribution Guest Recovery Food Safety 173

Modern Restaurant Management

OCTOBER 29, 2020

This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. We are excited to support their mission to help independent restaurants optimize online ordering and generate incremental revenue from under-utilized kitchens.”

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EATER

FEBRUARY 10, 2021

Since 1980, Preble Street has been at the center of Portland’s safety net for homeless and food-insecure Mainers. Inside is a soup kitchen that has provided three meals a day, every day, to hungry Mainers in its oft-crowded dining room for more than 39 years. I’ve spent 15 years running a soup kitchen,” he says.

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Modern Restaurant Management

SEPTEMBER 3, 2020

Unequivocally, restaurateurs and entrepreneurs in the food industry have been among the hardest hit, economically speaking, by the COVID-19 pandemic. When in doubt, always err on the side of being overly safe, overly cautious, and overly protective of the health and safety of your workers and clientele. Think Long-Term.

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Cheetah

APRIL 5, 2021

Check out the last chapter in our Ghost Kitchen 101 series! In our last chapter of the Ghost Kitchen 101 Series, we learned that cloud kitchens are commercial kitchen spaces that provide food businesses the facilities and services needed to prepare delivery-optimized menu items. Incubator / Pop-Up Kitchens.

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The Restaurant Times

MAY 9, 2020

In the ghost kitchen business, having a well-equipped kitchen space is of the utmost importance. The cloud kitchen model has grown by leaps and bounds with constant improvisations and technological innovations, strengthening the functionalities of the business. Kitchen As A Service aka Shared Kitchen Space: A Brief Description.

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Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. Most successful food businesses are now multi-unit and multi-channel. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. It makes choosing the system that is right for you all the more complicated.

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