Culinary Cues

MAY 4, 2022

One would assume that you dedicated the time and effort to your education, otherwise graduation might not be within your grasp. Now you are ready to take the leap into reality, to test what you think you know in a fast-paced, physically, emotionally, and mentally demanding business. This is where you are right now. Here you go!

2022 447

2022 Education Coaching Kitchen Safety 447

EATER

MAY 16, 2023

But while studying at Harvard Medical School, she realized she was dreading her hospital internship and enjoying the service jobs she worked to afford this education. “I The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing. Eater: What was your first job?

Sustainability 245

Sustainability Back of House Front of House Agriculture 245

Modern Restaurant Management

AUGUST 2, 2021

Alignable’s July Rent Report has just been released, based on a poll of 5,911 small business owners that concluded last week. Times are even tougher for 64 percent of nonprofits, 50 percent of entertainers/artists, 48 percent of small businesses in the transportation sector, and 43 percent of event planners.

2021 450

2021 Point of Sale Equipment 2019 450

Modern Restaurant Management

APRIL 14, 2020

The National Restaurant Association launched an industry grassroots education and engagement resource available online at RestaurantsAct.com. " "As a small business owner these unprecedented times are very overwhelming," said Rick Fernandez, owner of 3N1 Sports Bar & Grill in San Diego. "Cox

Online Ordering 530

Online Ordering Back of House Small Business Customer Service 530

Culinary Cues

FEBRUARY 28, 2022

There is no shortage of stress nowadays, but for me, unlike the stress that I felt as a chef in my prime – the stress is not related to business volume, staffing, unpredictable vendors, and budgetary pressure. We must pay attention and do what we can, even if it’s a small gesture. Be that person, be that business.

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Education Recycling Sustainability Blog 514

Modern Restaurant Management

SEPTEMBER 23, 2020

Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. Business owners have had to adjust quickly under these new circumstances, and SpotOn's solutions are filling that need. ” Tastewise Data.

Serving 517

Serving White Paper Food Recycling 517

7 Shifts

JANUARY 23, 2020

Educate yourself If there’s one thing to know when opening a new business—especially a new restaurant—it’s that there’s no such thing as “too much research.” Educating yourself and thoroughly researching every aspect of your new restaurant and your local landscape is only going to help you with fleshing out your plan.

2020 335

2020 Hiring Cash Management Education 335

Modern Restaurant Management

JUNE 24, 2020

In this edition of MRM News Bites, we feature help for small business owners and products for the 'new normal' for restaurants as they reopen. “The ability to customize delivery limits and costs to our customers was especially powerful, as it helped us remain competitive at a cost our business can afford.”

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Guest Recovery Mobile Ordering Kitchen Safety Food Safety 539

Modern Restaurant Management

DECEMBER 28, 2023

2023 Trends at a Glance Persistent Planners : When life gets busy, DoorDash’s schedule ahead feature makes it even easier to check everything off your list and ensure it arrives right when you need it. Dash From the Past: A Decade Delivered In 2013, things started off small, with a simple idea. million Instagram followers.

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2024 2023 Food Order 2013 474

Culinary Cues

JULY 23, 2023

The model makes sense from a clear business perspective. Build in those “business decision” standards that must be present, allow the chef to interpret them, but keep them as essential to the operation of the restaurant. To the owner/operator there are two things that define success: customer satisfaction and profit.

Guest Recovery 419

Guest Recovery Seasonal Menu Presentation Customer Experience 419

Modern Restaurant Management

APRIL 3, 2020

billion pounds of used cooking oil is generated annually from restaurants and other foodservice businesses. The ease of stealing used cooking oil, combined with a profit opportunity, has created grease bandits from all demographics — small-time thieves, shady competitors and even organized crime gangs. Stealing Grease is a Crime?

Recycling 550

Recycling Uniforms Restaurant Law Government 550

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. Elo’s Sonal Apte, vice president of retail and hospitality. One way owners are currently doing that is with their craft beer menus.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Culinary Cues

FEBRUARY 25, 2020

I don’t have the answers – they need to come from a consortium of restaurant professionals representing operations, organizations, education, ownership, and customers. What are you doing to modify menus, reduce portions of dairy, and/or educate consumers about moderation? Pretention is fading in popularity. Can they survive?

Fine Dining 410

Fine Dining Point of Sale Food Supply Education 410

Perfect Daily Grind

MAY 29, 2025

But following recent and abrupt changes to long-standing educational institutions , it’s evident that many in the coffee community are changing how they choose to engage with these organisations. The organisation includes national chapters that focus on events, education, and networking in different countries and regions.

Education 91

Education Certification Events Consumer Goods 91

The Restaurant Group

DECEMBER 8, 2024

Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations. Community Impact : Reducing waste creates opportunities for food donations and supports sustainability efforts. Educating and empowering them fosters a collective mission for sustainability.

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Waste Compost Food Recycling 78

Modern Restaurant Management

APRIL 2, 2020

The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S. One of the ways they are doing this is by providing information and insights to make it easier for them to find new ways of conducting business. restaurant employees financially impacted by the coronavirus crisis.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

Modern Restaurant Management

AUGUST 19, 2020

A number of restaurant and retail store owners in the city of Pasadena have quietly established the nation’s first dense “face-pay” network, top video.These small business owners have embraced an advanced facial recognition technology that lets their customers make secure, hands-free purchases using only their faces.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

EATER

SEPTEMBER 21, 2020

Devita Davison, executive director of FoodLab Detroit, has long advocated for an equitable and sustainable restaurant industry. Businesses are closing at a high rate due to diminished income. And those strains are sparking a reckoning that’s challenging past systems for how businesses operated and treated their staff.

Food 364

Food Front of House Government Food Supply 364

Modern Restaurant Management

JANUARY 31, 2025

The research found that businesses worldwide – particularly restaurants – intend to experiment more in 2025, especially with customer retention programs like loyalty, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board.

Marketing 221

Marketing Loyalty Program 2024 2025 221

Modern Restaurant Management

FEBRUARY 10, 2020

Having a strategy for plant-based is now a business imperative–your customers want it and your competitors are doing it. Having a strategy for plant-based is now a business imperative–your customers want it and your competitors are doing it,” said The Good Food Institute Foodservice and Supply Chain Manager Zak Weston.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Perfect Daily Grind

SEPTEMBER 15, 2022

If the coffee industry is to tackle this problem, it needs to address the increasing need for long-term sustainable coffee sourcing. So what exactly is long-term sustainable sourcing and how can it be achieved? What is long-term sustainable sourcing? Why is long-term sourcing important?

Sourcing 158

Sourcing Sustainability Certification Consumer Goods 158

Modern Restaurant Management

SEPTEMBER 15, 2020

. “Without assistance at all levels of government, many of these businesses will be forced to close their doors. This coalition seeks to provide a unified front willing and able to affect positive policy changes that support restaurants and bars both large and small.” Unfortunately, many already have. NAB Acquires SALIDO.

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Fast Casual Casual Menu Mobile Ordering 405

ChowNow

JULY 1, 2024

Implementing cost-saving measures not only helps in sustaining business operations but also ensures long-term success by improving financial stability and resilience. For example, charging a small fee for modifications and add-ons can increase ticket size, while giving diners the freedom to customize their order.

Operations 195

Operations Food Website Management Online Ordering 195

EATER

MAY 4, 2021

Those dedicated to restaurant work adapted, designing new business models, new service structures, and new ways to connect with diners and one another. They are chefs, community organizers, restaurant operators, farmers, bartenders, founders, educators, entrepreneurs, and, above all else, they are the leaders we need now.

2021 261

2021 Food Safety Education Sustainability 261

Modern Restaurant Management

MARCH 11, 2020

Smart Foodservice operates 70 small-format cash and carry stores across California, Washington, Oregon, Idaho, Nevada, Utah and Montana that serve small and mid-sized restaurants and other food business customers with a broad assortment of products. (NYSE: APO) (the “Apollo Funds”) for $970 million in cash.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

Modern Restaurant Management

FEBRUARY 21, 2020

. “VISIT PHILADELPHIA and the James Beard Foundation are thrilled for our unique partnership that brings the culinary and tourism industries together to make it easy for travelers to support delicious, diverse, and sustainable food,” said Jeff Guaracino, president and CEO, VISIT PHILADELPHIA. As the first sushi chain in the U.S.

Brewery 348

Brewery Design Food Supply Equipment 348

360Training

AUGUST 22, 2018

Running a small business is no small feat. A small business owner has many hats to wear, and they can be overwhelming. According the Bureau of Labor Statistics, 50% of small businesses don’t make it past the fifth year. Small business employees must multi-task, and that makes them all the more valued.

Small Business 117

Small Business Training Education Customer Service 117

EATER

OCTOBER 1, 2022

The Los Angeles-based business — named for a 16th-century term for the wives and daughters of fishermen that evolved into a slur for brash women — offers stylish tins of ethically sourced, sustainable seafood like smoked Atlantic salmon and wild-caught sardines. How did you get into the food industry? The ground fell out from under me.

Food Supply 246

Food Supply Supplies Small Business Sourcing 246

Modern Restaurant Management

FEBRUARY 28, 2020

Hunter aims to set the bar for floating day clubs at a time when business and trend forecasters have projected strong potential within the new category. Or the story might concern a small but meaningful moment, like a breakthrough recipe idea, a single epic meal, or the thought process underlying the design of a room.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

EATER

SEPTEMBER 30, 2020

But its growing popularity with middle-class outsiders has been good for business: His family purchased the building decades ago, so the area’s rising rents haven’t affected the shop, and new residents are flocking to the taqueria for the unique Uruapan-style carnitas his dad learned to make as a child. “If In the video , S.K.Y.’s

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2010 2013 Back of House Small Business 363

Modern Restaurant Management

AUGUST 5, 2020

TouchBistro Loyalty will give restaurateurs in-depth customer insights so they are able to deliver an exceptional guest experience, every time; drive more sales and encourage repeat visits by implementing powerful customer data-driven campaigns; and efficiently and effectively promote their business using sophisticated CRM and marketing tools.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

JANUARY 12, 2022

Sustainability and healthy options rising in importance. Demographics — Multiplatform users are more likely to be millennials (34 percent), have high incomes (22 percent earn more than $100,000 per year) and possess a college education (20 percent) than the average restaurant consumer. ” WeddingWire 2022 Wedding Trends.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

EATER

JUNE 2, 2021

Jocelyn Guest and Erika Nakamura’s business is fueled by their experiences as butchers, women, queer moms, and small business owners “There are plenty of butchers in the world,” says Butcher Girls co-owner Jocelyn Guest. “A We have a pretty good idea of who they are,” Guest says.

Customer Experience 246

Customer Experience Small Business Customer Service Education 246

EATER

DECEMBER 2, 2021

For nine years, she was the Master Preserver and owner of a small-batch artisan jam company, while simultaneously acting as a food and nutrition policy associate at a public health organization and then a community programs manager for the beloved San Francisco grocery company Bi-Rite. I basically self-financed my education.

Government 261

Government Back of House Education Food Order 261

7 Shifts

JULY 5, 2024

It helps you see if your restaurant is making a profit or a loss, allowing you to understand your company’s performance and achieve your business goals. For instance, when creating a restaurant business plan, you need a projected P&L statement if you plan to grow your business or attract investors.

Cash Management 243

Cash Management Inventory Seasonal Menu Beverage 243

EATER

SEPTEMBER 10, 2020

New business are most vulnerable to disruptions caused by COVID-19 This story was originally published on Civil Eats. And yet when it comes to staying in business during the pandemic, many have been left to their own devices. We were just plowing that money back into our business hoping this would grow,” he says.

Food 217

Food Catering Small Business Retail 217

EATER

APRIL 10, 2023

Lucy Hewett Sara Gasbarra’s passion for plants turned into a garden design business that puts edible greenery front and center In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Food, gardening, restaurants, and sustainability were at the very top.”

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2011 Education Compost 2009 261