Thu.Aug 04, 2022

Chefs Dish on ‘The Bear’

Modern Restaurant Management

"The Bear," a new Hulu/FX program portrays the raw reality of restaurant culture Chefs from around the country have commented to Modern Restaurant Management (MRM) magazine on the authentic representation the show gives of life in the kitchen as a chef.

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Culinary Cues

The greatest threat is not the labor shortage or supply chain issues, it’s not the pandemic or the price of real estate – yes, all those concerns are troubling and must be dealt with, but they are not what will bring the restaurant industry to its knees. Well then – what will? Try apathy on for size.

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Heat Stress: When Is Hot Too Hot?

Modern Restaurant Management

As everyone endures extreme temperatures this summer, it’s important to stay safe when spending time in hot environments, especially places like kitchens and bakeries where there is little air circulation.

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The Ephemeral Appeal of Indie Food Zines


An interior spread of Chicken + Bread. Chicken + Bread. Why zines are food media’s experimental cutting edge I sometimes attribute my growing zine obsession to being — on paper — a book historian.

Take Control of Profit Margins with AI-Powered Forecasting

Leaders in the restaurant industry are using cutting-edge AI and machine learning to reduce uncertainty, plan ahead with staff and resources, and increase their bottom line. Grab this white paper to learn how to take advantage of this emerging trend.

Connect and Direct: Part 2

Gecko Hospitality

Managers manage processes and the people who execute those processes. The organization sets goals and the manager is tasked to accomplish those goals through others. If it was only that simple. The truth is that most supervisors are unequipped to create a cohesive, productive team.

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Restaurant Gig Labor – A Solution to the Great Resignation

Blue Orbit Restaurant Consulting

Every day, local and national news agencies report on the state of the labor market. Governments anchor their discussion on unemployment rate, citing moving average trends or comparing today to a year ago. Business owners lament generational work ethic variances.

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The Best of Zest- Fabrizia Limoncello Baked Goods


I am a lover of lemon-based foods and beverages, especially when the zest stands out and makes me pucker with Continue Reading. Food Melanie's Fabulous Finds Vol. 26 No. 08 Biscotti entrepreneurs fabulous finds Lemon cake Lemon cookies Lemons limoncello The Connected Table

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Food Carts Are Leaning on Brick-and-Mortars to Escape the Punishing Heat



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ProWine Shanghai will be held at the Shanghai New International Expo Center from November 8 – 10, 2022. First Press News

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The Ultimate Guide to Switching POS Providers

Change is good. Changing to a new POS system is even better. Goodbyes are never easy. But if your POS system isn't meeting your needs, then it's time to say sayonara. But before you officially switch POS providers, there are a few things to keep in mind. Download the guide to learn more.

Tales of the Cocktail Celebrates 20 Years


Tales of the Cocktail commemorated its twentieth anniversary with a splash of celebrations and several stirs of nostalgia. Held July Continue Reading. Craft Spirits Spotlight Creative Cocktails Distillations Edition Spirits The Connected Table at Sante Magazine This Month Vol. 26 No.

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