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.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

EATER

JUNE 26, 2020

While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.

Front of House 119

Front of House Back of House Guest Recovery Loyalty Program 119

EATER

NOVEMBER 11, 2020

Now, as summer waned and restrictions relaxed enough to allow outdoor dining on sidewalks throughout the city, Techamuanvivit was readying the Kabuki’s driveway to accommodate dinner service and waiting for the go-ahead to launch Kin Khao’s new Dogpatch location. Where is the conscience of the country?”.

Cash Management 145

Cash Management Insurance Point of Sale Back of House 145

Restaurant Clicks

JANUARY 9, 2020

If you have a passion for food, food service, or bringing people together over a meal, the restaurant business might just be for you. . Statistics show that the number of Americans dining out continues to increase, however, so there are plenty of potential customers to go around. Pick a Food Concept or Type of Restaurant.

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License Equipment Website Management Hiring 78

EATER

SEPTEMBER 1, 2020

We have not figured out how to replicate matter, nor have we abolished money, so even in our most progressive and sustainable restaurants, the food has to come from somewhere and must be paid for by someone. In the back of the house, dishwashers, bussers, and cooks are often paid the minimum wage, while in the front of the house, in most U.S.

Restaurant Law 145

Restaurant Law Food Safety Kitchen Safety Front of House 145

Modern Restaurant Management

JANUARY 2, 2024

And while automation and robotics can help streamline some elements of operations, in the wake of the COVID-19 pandemic, there's a newfound appreciation for human connection and dining experiences. We've reached a point where we're recognizing the value and limits of these technologies.

2024 197

2024 Fast Casual Insurance Food Safety 197

Aaron Allen & Associates

MARCH 19, 2020

March 18, 2020 Subway Reduces Franchisee Royalties by Half Expecting at least two months of steep sales declines, Subway — the largest fast food chain measured by number of units — reduces royalties and ad funding by 50% for its franchisees, in addition to offering to support operators with rent abatement, reduction, and deferral.

2020 130

2020 Point of Sale Guest Recovery Government 130

Modern Restaurant Management

AUGUST 5, 2020

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. 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.

Food Safety 211

Food Safety Mobile Ordering Online Ordering Kitchen Safety 211

Modern Restaurant Management

JULY 1, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the rise of eCommerce, economic impact, dining during COVID and hot dog insights. There has also been an increase in review content for Black-owned restaurants and food businesses (up 9X) and nightlife (up 13X).

2020 180

2020 Travel Food Safety Consumer Goods 180

Modern Restaurant Management

JUNE 12, 2020

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S.

Franchise 168

Franchise Franchising Food Safety Kitchen Safety 168

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

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 155

Bar Cash Management Loyalty Program Point of Sale 155

EATER

NOVEMBER 1, 2021

I was shocked to read it, not because I think front-of-house staff should never be able to sit down, but because it just hadn’t occurred to me that it would be possible. Many in the food service industry, which reported quitting rates of 6.8 Many in the food service industry, which reported quitting rates of 6.8

Kitchen Safety 145

Kitchen Safety Fine Dining Front of House Back of House 145

EATER

MAY 29, 2020

Meanwhile Tock, a reservations platform that should be in deep trouble as bookings for dine-in experiences go to zero, just raised $10 million. I said we need to put safety precautions in place. Nick Kokonas is an owner of both operations. Daniel Geneen: Nick Kokonas, thank you for coming on the show. Nick Kokonas: Great to be here.

Back of House 65

Back of House Kitchen Safety Email Marketing Food Safety 65

EATER

JULY 22, 2021

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. He let out a sigh, rubbing his hands over his face, dusty with five-o’clock shadow.

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Fine Dining Back of House Dine-in Front of House 116