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Serve Your Employees with Holistic Well-Being Benefits

Modern Restaurant Management

Employee Feedback and Engagement Regularly solicit feedback from employees about their needs and preferences regarding health and wellness initiatives.

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FSMA Rule 204 Food Safety Countdown: What Restaurant Managers Need to Know Now

Modern Restaurant Management

FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. EPCIS Mapping Example for FSMA Rule 204 CTE Education is another key piece. With the January 20, 2026 compliance deadline for the U.S.

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WHAT IS THE INTENT OF EDUCATION?

Culinary Cues

Without question there are two areas, short and long-term, that must be at the top of our list: education and healthcare. For the purpose of this article – let’s just focus on education. For decades many have debated what a good education entails and where our efforts should lie. CARPENTRY: It is human nature to make things.

Education 441
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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. Serving Up a Side of Democracy. ” With 42 locations in the US, Nando’s will serve as a COVID-safe voter-registration resource hub in every community it serves.

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Make or Break: Managing the Media’s Role in Food Recalls

Modern Restaurant Management

It’s important for food companies across the supply chain – from the farms that grow the food to the restaurants that serve it – to have good communication strategies that will keep the public safe and manage brand reputation both during and after an incident.

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From Empty Tables to Full House: Expert Advice on Avoiding Restaurant No Shows

Modern Restaurant Management

Requiring a small deposit for reservations serves as an effective deterrent against no-shows while ensuring partial revenue in case guests fail to arrive. Additional Strategies to Reduce No-Shows Educating customers about the impact of no-shows can also be highly effective.

Book 385
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50 Years of Culinary Excellence: Celebrating ICE’s Anniversary

Modern Restaurant Management

Originally known as Peter Kump’s New York Cooking School, the Institute of Culinary Education (ICE) has played a pivotal role in shaping the food landscape for 50 years growing from just five students in the first year to now more than 19,000 graduates. In what ways has culinary education evolved, yet kept true to the fundamentals?

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