Hot Schedules
NOVEMBER 3, 2021
Wellness and ecological trends that gained popularity over COVID will continue in the post-pandemic world, meaning hotel recipe management practices will need to prioritize sourcing from local suppliers to meet these expectations. The foodservice distribution industry is hypercompetitive and robust. Don’t forget menu labeling!
The Restaurant Times
NOVEMBER 15, 2021
Source: Hospitality Staffing Solutions. Stocking and cleaning tasks are largely distributed among barback staff. Some point-of-sale systems allow you to record notes about your customers’ preferences, dietary restrictions, and other pertinent information. Training And Barback . POS To Manage Customers.
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Modern Restaurant Management
OCTOBER 16, 2019
Since every part of Ono’s assembly process is monitored by hundreds of sensors to ensure there is no spillage, cross-contamination, or inconsistencies; customers with dietary restrictions, allergies, or simply specific preferences no longer have to worry that their blend might include ingredients it shouldn’t.
Modern Restaurant Management
JANUARY 13, 2020
Tenzo added that restaurants and chains offering exclusively vegan options are seeing the same trends as those offering both vegetarian and vegan options, meaning that catering to the most proscriptive dietary choice may be the best idea. How can restaurants be responsive to their guests and capitalize on this growing lifestyle trend?
Modern Restaurant Management
JUNE 19, 2020
A newly launched mobile platform, Order For Me is designed to allow customers a touchless way to view menus, order or split items, tip and pay – all from their phone. Filters and dietary tags (vegan, vegetarian, gluten-free, kosher, etc.) All items eligible for return will be listed. Order For Me. Single-Use Condiments.
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