Modern Restaurant Management

NOVEMBER 30, 2020

Amid all this, you yourself might be asking: “Do I design for a COVID universe or do I design for the last normal?” What's that mean for restaurant safety? The third wave of safety in restaurants is not going to be an operational issue. Ghost Kitchens and Living Kitchens. ” Worry not.

2021 189

2021 Kitchen Safety Food Safety Consumer Goods 189

Modern Restaurant Management

MARCH 16, 2020

” RWCF is compiling an extensive list of resources and links related to the COVID-19 Crisis on its website, and, soon, we will collect data (qualitative and quantitative) from affected workers and restaurant owners so that we can work with local and national leaders to address the systemic issues the COVID19 pandemic has exposed. .

Food Safety 234

Food Safety Kitchen Safety Small Business Employee Relations 234

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Source: Future Food. Health and safety are paramount in mining and resources sector but as with society in general, personnel ‘wellness’ has not always been at the forefront of consideration.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Modern Restaurant Management

DECEMBER 28, 2020

The younger generations don’t just want great food, they expect memorable experiences. A lot of retailers rushed to market in response to COVID-19 to provide mobile experiences that prioritized safety and contactless interactions. Chipotle recently announced its first digital-only restaurant called the Chipotle Digital Kitchen.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

JULY 30, 2021

This program, piloted last year, is designed to help KFC team members build short-term savings and create lasting savings behaviors. It’s one more way we can show how much we care about our employees. “We are very excited about our partnership with SaverLife. To be able to offer these types of resources means a lot.

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

Modern Restaurant Management

SEPTEMBER 15, 2021

In a survey of 4,079 small business owners conducted from 8/15 to 9/13/21, 66 percent reported having a "very difficult" time finding the right employees to fill open roles, many of which are necessary to help them drive revenue and rebound. In July, 47 percent couldn't hire enough employees. Dining Trends in Canada.

2021 178

2021 Loyalty Program Retail Online Ordering 178

Modern Restaurant Management

DECEMBER 21, 2020

The bakery, which distributes to grocery stores nationwide, is now built to better accommodate both customer and consumer needs while continuing to put the safety of employees and customers first. Lesson #1: Multiple factors are leading to businesses increasingly communicating via messaging – with both customers and employees.

2020 197

2020 Kitchen Safety Food Safety Loyalty Program 197

Modern Restaurant Management

AUGUST 14, 2020

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

Franchise 189

Franchise Franchising Kitchen Safety Food Safety 189

The Restaurant Times

MAY 12, 2020

Cloud Kitchens, also known as dark kitchens, ghost kitchens, virtual restaurants, and delivery-only restaurants, run entirely on the strength of their back-of-house operations. However, they put heavy emphasis on improving food production and order management. Kitchen Management . Billion by the year 2026.

Operations 72

Operations Kitchen Safety Food Safety Inventory 72

360Training

JUNE 11, 2020

What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? Cross-contamination is the transfer of bacteria and other contaminants during food handling. Bacteria and viruses are the biggest concerns because they multiply in food at certain temperatures and transfer between items easily.

Allergens 78

Allergens Front of House Kitchen Safety Equipment 78

Focus POS

AUGUST 19, 2020

Provide your staff with protective supplies like masks and gloves, and create a clear sanitization schedule. . Post clear directions in bathrooms and hand-washing stations to remind customers and employees to wash their hands thoroughly, for at least 20 seconds with soap. Get C reative with Y our P atio L ayout .

Seating 174

Seating Outdoor Restaurant Law POS 174

Modern Restaurant Management

APRIL 14, 2020

This new site is a one-stop hub of critical information for restaurants, employees, customers and industry partners. In addition to the latest resources on COVID-19 restaurant and employee recovery programs, RestaurantsAct.com offers a brand new, industry-first interactive map of each state, District of Columbia and Puerto Rico.

Online Ordering 212

Online Ordering Back of House Customer Service Small Business 212

Cheetah

DECEMBER 1, 2021

Designated outdoor seating space, on the other hand, has gained value. Lockdowns and virus variants, as well as supply deficits and labor shortages have made forecasting based on seasonal peaks extremely hard, if not irrelevant. Employees need places to get good food, host clients and hold events.

Fine Dining 148

Fine Dining Insurance Kitchen Safety Seating 148

The Restaurant Times

DECEMBER 20, 2021

Some of the common permits required are: Employee Identification Number (EIN). Food Service License. You need to get a food service license if you plan to serve food at the bar. It ensures that the business meets the food safety regulations set by its food safety authority.

Bar 52

Bar License Loyalty Program Kitchen Safety 52

Modern Restaurant Management

DECEMBER 3, 2020

She started her career in private wealth management, serving as the Director of Client Relations for an investment advisory firm where she honed her skills for management of client relationships and true servant leadership. "Blendid is on a mission to make delicious and customized food accessible to all using robotics and AI.

Franchise 165

Franchise Franchising Catering Online Ordering 165

Black Box Intelligence

DECEMBER 10, 2021

Technology in restaurants can be a game-changer for the customer experience, employee workflows and the bottom line. They can operate more efficiently than a person, improve safety and reduce labor demand. Viewed through the COVID lens, there is added appeal for operators and consumers for increased use of kitchen robots.

Technology 52

Technology Online Ordering Point of Sale Kitchen Safety 52

Modern Restaurant Management

NOVEMBER 2, 2023

Shaw's “ Who Watches the Kitchen ?” Alongside wild stories detailing how foodborne illnesses can happen, Shaw offers practical solutions to avoid food safety breaches. Read on for an excerpt from "Who Watches the Kitchen?" " Why write this book now?

Kitchen Safety 189

Kitchen Safety Food Safety Allergens Employee Relations 189

Modern Restaurant Management

AUGUST 25, 2020

In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. With the evolution of the hospitality design, Heating, Ventilation and Air Conditioning (HVAC) systems will need to adapt to the changing architecture. Studies have shown that better IAQ relates to reduce risk of airborne viruses such as COVID-19.

Design 212

Design Guest Recovery Consumer Goods Fine Dining 212

Modern Restaurant Management

FEBRUARY 10, 2020

Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI).

Hospitality 183

Hospitality Food Consumer Goods Point of Sale 183

Black Box Intelligence

NOVEMBER 1, 2021

Not only is turnover rising for all employees, the percentage of new hires that leave the company within the first 90 days of employment is also increasing. Guest Intelligence tracks 6 main categories ‘food’, ‘beverage’, ‘service’, ‘ambiance’, ‘value’ and ‘intent on return’. Is your turnover better than your competitors?

Fast Casual 84

Fast Casual Guest Recovery Fine Dining Point of Sale 84

Modern Restaurant Management

DECEMBER 14, 2021

The challenges our teams have faced over the last two years specifically has made us value our employees now more than ever. Restaurants will continue to grapple with labor shortages and supply chain disruptions throughout 2022. A drop in employee retention & difficulty in hiring. Clinton Anderson, CEO, Fourth Enterprises.

2022 189

2022 Food Supply Mobile Ordering Customer Experience 189

Modern Restaurant Management

DECEMBER 16, 2019

Finding and retaining employees remain among the biggest obstacles operators struggle with. Additionally, turnover rates for restaurant employees and managers continue to be at all-time highs. It seems the industry has reached its ceiling in terms of hourly employee turnover and is now moderating. Go with a Restaurant Gift Card.

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Modern Restaurant Management

MAY 27, 2020

In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative.

Food Safety 176

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176

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.

Mobile Ordering 147

Mobile Ordering Kitchen Safety Online Ordering Coaching 147

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

APRIL 20, 2020

.™” with an initial donation, aiming to raise $125,000+ for Children of Restaurant Employees (CORE), a nonprofit that assists the families of service industry members navigating life-altering circumstances. All donations are tax-deductible and go directly to Children of Restaurant Employees (CORE). Newark Working Kitchens.

Healthcare 180

Healthcare Kitchen Safety Loyalty Program Small Business 180

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

EATER

SEPTEMBER 16, 2021

Pandemic-related materials, food, and labor shortages make running an independent restaurant near-impossible. Even as some of these supply chain hiccups and irregularities resolved, others popped up. That is, according to the professor, particularly true of the food we eat. “[Our Here’s how three owners are doing it.

Front of House 117

Front of House Food Supply Back of House Supplies 117

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.”

Online Ordering 143

Online Ordering Customer Service Seasonal Menu Food Order 143

Modern Restaurant Management

SEPTEMBER 15, 2020

The study also found that 8 million employees were laid off or furloughed during the height of the pandemic. SALIDO leverages design, data, and workflow management to optimize both front- and back-end operations. Each member of the coalition is committed to responsibility. ” says John Cocker, FOODWORKS’s president.

Fast Casual 162

Fast Casual Casual Menu Mobile Ordering 162

Modern Restaurant Management

DECEMBER 14, 2020

US Foods Holding Corp. "With colder weather setting in and new restrictions going into effect across the country, our ongoing commitment to helping restaurant operators adapt during the pandemic has never been more important," said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. "Our

Webinar 189

Webinar Customer Experience Mobile Ordering Customer Service 189

Modern Restaurant Management

JULY 16, 2021

The announcement comes after the COVID-19 pandemic presented many challenges for the hospitality industry, particularly for restaurant General Managers who grappled with unprecedented obstacles, such as labor shortages, customer and employee safety, and supply chain delays. Killer Burger Teams with Village Family Capital.

Franchise 164

Franchise Franchising 2021 Employee Relations 164

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management.

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

Modern Restaurant Management

FEBRUARY 14, 2020

” Southern Glazer’s Wine & Spirits is celebrating its 19th consecutive year as the host of the Food Network & Cooking Channel South Beach Wine & Food Festival presented by Capital One (SOBEWFF®), a star-studded, five-day destination event, held February 19 – 23. in Plano, Texas.

Back of House 131

Back of House Hotels Leadership Design 131

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.

Kitchen Safety 89

Kitchen Safety Mobile Ordering License Front of House 89

Modern Restaurant Management

AUGUST 28, 2020

. “Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

MARCH 16, 2020

believes the coronavirus is not going to have a single blanket impact on all aspects of the economy or even the retail economy or food sector more specifically. 17 percent said they were just avoiding dining-in (opting to pick-up or have food delivered), with 10 percent appearing to lean toward Ordering for Pickup only. That was up 5.7

Mobile Ordering 122

Mobile Ordering Online Ordering Point of Sale POS 122