Modern Restaurant Management

JANUARY 19, 2021

There are multiple reasons for this including the inherent dangers in preparing and serving food, frequent staff turnover resulting in new team members who are unfamiliar with your operations, and a continuous stream of customers who can be injured or become ill during or after their visit, to name just a few.

Insurance 192

Insurance Food Truck Food Supply Employee Relations 192

7 Shifts

MAY 11, 2020

Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country. Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures.

BOH 368

BOH FOH Food Safety Equipment 368

Modern Restaurant Management

DECEMBER 18, 2019

Restaurants are serving plant-based burgers, with either Impossible Foods or Beyond Meats. "We can anticipate more meatless menu trends in 2020 as chefs experiment with additional foods to replace animal products." 73 percent believe they can get protein from other food sources. JACK of all trades. “Mrs.

Seasonal Menu 136

Seasonal Menu Fast Casual Consumer Goods 2020 136

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. In the fast-paced world of the food service industry, having this kind of quick, daily check can be a game-changer. Food Cost Percentage This metric measures that proportion of your food cost with your overall sales.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

360Training

JULY 16, 2020

Pop culture likes to tell us that working in food service is a dead-end job. In a job market where most companies don’t even consider current employees forpromotion , the food service industry is one of the few places in America where you can start at the bottom and end up at the top. What Does a Food Service Manager Do?

Management 88

Management Management Food Front of House 88

EATER

MAY 29, 2020

Prior to the pandemic, Reyes delivered food and washed dishes for a restaurant in New York City. Now, with the restaurant reduced to serving take-out, he’s mainly just doing deliveries and, as a result, making less than half the income he used to. I had to clean up sewage that the restaurant is supposed to hire external services to do.

Government 124

Government Food Supply Back of House Online Ordering 124

EATER

MAY 29, 2020

We have cars, people can pick up food. That one, we would not have been able to do food service. DG: Could you just talk us from the first delivery, or the first takeout day to what’s going on now? We basically just said, I want to do $35 comfort food. Do I have input in the food? It’s safe to do that. Absolutely.

Back of House 60

Back of House Kitchen Safety Email Marketing Food Safety 60

Hot Schedules

APRIL 29, 2021

As such, we are encouraging Fourth employees across the world to support local eateries however they safely can — whether that’s sit-down, takeout, or delivery. If you’d like to join us, simply order food from your local favorite, snap a pic, and submit to social media while tagging us and using the hashtag #MayTheFourth. Phone Chat.

Employee Relations 148

Employee Relations Social Media Small Business Insurance 148

EATER

APRIL 6, 2021

They’re allowed to do delivery, I believe, till midnight, but they have to shut down at 8 PM every night. Now, with the extended unemployment insurance, some people are just choosing to do that and opting to choose that, versus putting themselves in harm’s way. The Miami food scene, there’s a big supply and demand.

Hospitality 82

Hospitality Back of House Outdoor Government 82

EATER

OCTOBER 1, 2020

He even hired his own delivery drivers to avoid working with gig-economy food delivery apps, which he believes take too much from both restaurants and drivers. In the late aughts, Rivera ran his own mortgage insurance and financial services business when the Great Recession hit. Checkmark, checkmark, checkmark.

Back of House 124

Back of House Front of House Food Order Social Media 124

EATER

JULY 14, 2020

Some food industry workers say companies are using the pandemic as an excuse to halt efforts to unionize Abismael Colon, a server at an Outback Steakhouse in the Orlando International Airport, was ready to unionize his workplace. This particular Outback Steakhouse was operated by HMSHost, an airport and highway food service company.

Employee Relations 103

Employee Relations Food Safety Restaurant Law Cash Management 103

EATER

JULY 22, 2021

Even before the pandemic, restaurants were in a precarious position, squeezed between ever-increasing rents, food costs, and payrolls. This isn’t what I want to be doing, but it’ll keep the local farmers and suppliers with a steady client, and hopefully I’ll be able to hire more people back and focus on the food again,” he said. “If

Fine Dining 113

Fine Dining Back of House Dine-in Front of House 113