Modern Restaurant Management
MARCH 16, 2020
” RWCF is compiling an extensive list of resources and links related to the COVID-19 Crisis on its website, and, soon, we will collect data (qualitative and quantitative) from affected workers and restaurant owners so that we can work with local and national leaders to address the systemic issues the COVID19 pandemic has exposed. .
Perfect Daily Grind
MAY 13, 2022
Voyage Foods secures US $36 million in Series A funding round. PRF Colombia announces Covid-19 health and safety measures. With more than 5,000 attendees expected, a number of health and safety measures will be implemented at the Plaza Mayor venue, including biosecurity technology to record attendees’ temperatures.
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Modern Restaurant Management
JUNE 16, 2020
For example, the L&L Colorado Springs, Colorado location used a small wagon attached to a remote-controlled car to bring food from the store to the parking lot during curbside delivery, top photo. Safety : L&L emphasized the importance of following health regulations. Elisia Flores.
Restaurant365
MARCH 17, 2020
Helpful articles and resources related to Restaurants and COVID-19. Eater A Comprehensive Guide to Coronavirus and the Food World. Running Restaurants Restaurants & Covid-19 (free recorded webinar) – Great insights from Roger Beaudoin from Restaurant Rockstars as well as questions and answers from restaurant operators.
Modern Restaurant Management
MAY 18, 2020
US Foods Holding Corp. launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. The Restaurant Reopening Blueprint is informed by interviews with key stakeholders such as diners, restaurant staff and US Foods consultants and chefs. Click here to view the application and instructions.
Modern Restaurant Management
DECEMBER 21, 2020
The bakery, which distributes to grocery stores nationwide, is now built to better accommodate both customer and consumer needs while continuing to put the safety of employees and customers first. Lesson #1: Multiple factors are leading to businesses increasingly communicating via messaging – with both customers and employees.
EATER
JUNE 18, 2020
A lot of this is things we do every day,” says Wes Cort, the vice president of food and beverage operations for Norwegian Cruise Lines. “We I feel like they have a bad rap,” says Kathy Casey, a chef and owner of a food and beverage consultancy who has worked extensively on and with ships, and a cruiser herself.
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