EATER

SEPTEMBER 29, 2023

Martha Cheng Hy’s Steakhouse was synonymous with Calgary dining in the 1950s, but as Canadian tastes have changed over the decades, a Waikīkī offshoot has become a time capsule of the iconic original It wasn’t long after opening in downtown Calgary in 1955 that Hy’s Steakhouse became synonymous with Alberta food culture.

Back of House 109

Back of House Fine Dining 2011 Dine-in 109

Perfect Daily Grind

DECEMBER 16, 2022

Decafino compostable pouches are made from plant-based polylactic acid plastic, and include food-grade seaweed extract and natural minerals. The store will be operated by franchise partner Legardére Travel Retail, which already manages around 200 Costa Coffee stores in the Czech Republic, Latvia, and Poland. Tue, 13 Dec. Thu, 15 Dec.

2030 121

2030 2022 2023 Compost 121

The Restaurant Times

NOVEMBER 12, 2021

He is the founder of a few hospitality startup companies including Taprobane Hospitality, BWJ Hotels & Resorts, and Island of Ceylon Travel & Tourism Company among others. The small things do affect employee morale and make them feel like they belong. . Today, Brian is a successful hospitality entrepreneur.

Hospitality 98

Hospitality Technology Hotels Sustainability 98

EATER

MAY 26, 2021

For the first half of the 20th century, hungry travelers couldn’t do better than a roadside tea room. If you happened to be traveling from Washington, D.C. There were tea rooms at various price levels — “Look at the prices and watch the Fords go by,” wrote one customer in an early guest book — though not all welcomed any traveler.

Back of House 123

Back of House Advertising Travel Small Business 123

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. In Love with Tech, but Impatient.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

Modern Restaurant Management

DECEMBER 28, 2020

The younger generations don’t just want great food, they expect memorable experiences. Through better employee training in 2021, brands can make sure their five-star app isn’t ruined by a disjointed in-person experience. Making guests feel that their food is being prepared and served in a safe way will be integral.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

OCTOBER 4, 2021

Top frustrations when picking up orders include: order isn’t ready and having to wait (46 percent), food is ready but still having to wait (44 percent), food is cold (36 percent), order is inaccurate (36 percent), and no designated mobile order pickup line (22 percent). Loyalty programs are most popular for fast food.

2021 170

2021 Fast Casual Mobile Ordering Social Media 170

The Restaurant Times

FEBRUARY 18, 2022

Hiring the right night chef is important as it can make or break your food business during rush hours. The main responsibility of the night chef is to prepare food during the night shift and manage the rush hours. They must have a fast-paced approach to food orders. . Maintain kitchen logs for food safety program compliance.

Hiring 52

Hiring Operations Kitchen Safety Food Safety 52

Modern Restaurant Management

JULY 30, 2021

It’s one more way we can show how much we care about our employees. “We’re thrilled to partner with the KFC Foundation to provide KFC restaurant employees with the tools they need to quickly build emergency savings funds and establish long-term saving habits,” said Leigh Phillips, President and CEO, SaverLife.

Franchise 203

Franchise Franchising Fast Casual Point of Sale 203

Modern Restaurant Management

AUGUST 17, 2020

Fatigued by cooking at home, consumers are anxious to dine at their favorite restaurants according to a new Oracle Food and Beverage study. Americans preferred to pick-up their food (38 percent US vs. 22 percent UK), while the UK preferred home-delivery (57 percent UK vs. 33 percent US). COVID-19 Consumer Dining Trends.

2020 197

2020 Loyalty Program Mobile Ordering Fast Casual 197

Modern Restaurant Management

AUGUST 14, 2020

Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet. Virtual kitchens handle food delivery and have additional staff at the facility, so the barbecue brand will only need to employ a limited number of team members. .”

Franchise 189

Franchise Franchising Kitchen Safety Food Safety 189

Future Food

MAY 5, 2020

Very few hospitality businesses will be able to genuinely pick up where they left off and many will not return but for those that remain, now is the time to stay positive and maximise planning to reengage with employees, suppliers and customers searching for the silver lining to the challenges that we face.

Hospitality 88

Hospitality Point of Sale Customer Service Customer Experience 88

Foodable

APRIL 23, 2020

Vromo is a hospitality-centric platform that focuses on supplying full delivery and customer engagement into restaurants, allowing brands to have a more efficient and cost effective operation, while maintaining their brand engagements with customers. To keep listening, check out The Hospitality Hangout Podcast on Spotify now!

Food Safety 52

Food Safety Food Hospitality Employee Relations 52

Modern Restaurant Management

DECEMBER 16, 2019

But for other segments, namely fine dining and family dining, this holiday actually means an increase in sales as many families travel, get together and celebrate by dining out. Finding and retaining employees remain among the biggest obstacles operators struggle with. That means restaurant demand is likely to be largely flat.

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Modern Restaurant Management

MAY 1, 2020

Other businesses have seen a surge of consumer interest, including chicken-wing joints (+84 percent), pizzerias (+71 percent) and fast-food restaurants (+55 percent). In Asia, the third factor most often cited was provenance and food production methods. ” Safety, hygiene and the food supply chain. .”

2020 191

2020 Fast Casual Food Safety Guest Recovery 191

Modern Restaurant Management

JANUARY 19, 2021

There are multiple reasons for this including the inherent dangers in preparing and serving food, frequent staff turnover resulting in new team members who are unfamiliar with your operations, and a continuous stream of customers who can be injured or become ill during or after their visit, to name just a few.

Insurance 192

Insurance Food Truck Food Supply Employee Relations 192

Modern Restaurant Management

SEPTEMBER 9, 2020

While everything feels overwhelming in the world, focus on these five solvable challenges: Prioritize a Food Safety Culture. With or without a pandemic, food safety culture is what you do when no one is looking. When employees feel safe, informed, and engaged, then customers will feel safe. Invest in Software Solutions.

Management 189

Management Management Food Safety Audits 189

Modern Restaurant Management

JULY 16, 2021

UNO Pizzeria & Grill will provide its General Managers at the restaurant level with two round-trip airline tickets to travel anywhere in the continental United States. UNO’s gift of travel and leisure will serve as a way to recognize all of its General Managers’ hard work throughout the past 16+ months.

Franchise 164

Franchise Franchising 2021 Employee Relations 164

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

APRIL 20, 2021

The most popular COVID-related safety offerings people look for when booking a venue included outdoor spaces (47 percent) and socially-distanced floor plans (40 percent). 62 percent of consumers have gone out to the On Premise for food since venues reopened, and 16 percent for a drink led occasion. Pet Supplies Plus.

2021 189

2021 Online Ordering Mobile Ordering Guest Recovery 189

Restaurant Clicks

DECEMBER 17, 2021

Spend any amount of time on the highways throughout the United States and you will see countless fast-food restaurants along your way. Whether it’s McDonald’s, Burger King, Taco Bell, or Subway, they are usually packed with hungry travelers, at all times of the day. One popular fast-food joint is Sonic Drive-In. The Sonic Blast.

Menu 118

Menu Food Order Online Ordering Employee Relations 118

Modern Restaurant Management

APRIL 20, 2020

.™” with an initial donation, aiming to raise $125,000+ for Children of Restaurant Employees (CORE), a nonprofit that assists the families of service industry members navigating life-altering circumstances. All donations are tax-deductible and go directly to Children of Restaurant Employees (CORE). Newark Working Kitchens.

Healthcare 180

Healthcare Kitchen Safety Loyalty Program Small Business 180

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. How to Process Restaurant Metrics To process restaurant metrics, you must gather data on various aspects of your restaurant’s operations, such as sales, expenses, customer satisfaction, and employee performance.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Frequent hand washing following CDC guidance and food code.

Food Safety 176

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 176

Hot Schedules

FEBRUARY 3, 2021

Agility and cost controls should be top priorities as the industry gets ready for a return to travel. O n top of the decreased sales resulting from the pandemic, the hospitality industry is facing an ongoing rise in labor costs and uncertainty regarding supply chain reliability and product availability. Related Posts.

Menu 88

Menu Seasonal Menu Food Supply Point of Sale 88

Modern Restaurant Management

JANUARY 27, 2020

"Students enjoy the convenience of self-ordering opportunities, and we've seen demand for our food service operations increase since installation across our campus. "Since installing Ultimate, I've seen sales increase by 10% and employee costs decrease by 15%. ” Beverages Better with ICE.

Catering 122

Catering Mobile Ordering Customer Service Leadership 122

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. Our business growth in the last decade has positioned us to create change for good and implement creative solutions for our planet, our people and our food.

Franchise 136

Franchise Franchising Fast Casual Leadership 136

Modern Restaurant Management

MARCH 16, 2020

believes the coronavirus is not going to have a single blanket impact on all aspects of the economy or even the retail economy or food sector more specifically. 17 percent said they were just avoiding dining-in (opting to pick-up or have food delivered), with 10 percent appearing to lean toward Ordering for Pickup only. That was up 5.7

Mobile Ordering 122

Mobile Ordering Online Ordering Point of Sale POS 122

EATER

MAY 9, 2023

A handful of Moghul’s employees had flown down to the state’s Great Smoky Mountains three days before the wedding, and brought in local labor to build tents, a water supply, and electricity atop a cliff. Food ready to be heated and served over multiple meals at the Desai-Singh wedding.

Catering 88

Catering Back of House Food Truck Seasonal Menu 88

Perfect Daily Grind

APRIL 29, 2022

National Labour Relations Board files for injunction over firing unionised Starbucks employees. PRF Diamond Sponsor Mayorga Coffee will provide scholarships for 500 smallholder farmers to travel to and attend the event in Medellín from 30 June to 1 July. following supply chain disruptions. Tue, 26 Apr. billion by 2032.

2022 124

2022 Point of Sale 2021 Café 124

Modern Restaurant Management

SEPTEMBER 10, 2021

Real Food at BK. Burger King permanently banned 120 artificial ingredients and counting from its food menu nationwide. “By banning these 120 ingredients from our food, we’re offering guests an easy choice – delicious food made with quality ingredients. .

Franchise 188

Franchise Franchising Food Fast Casual 188

Black Box Intelligence

MARCH 10, 2020

Despite many companies beginning to bring back employees from furlough, of those people employed by chain restaurants back in January, only 45% of them remain actively employed today on average. Many of the employees that were separated through furloughs or lay offs are not expected to return to their former employer.

Point of Sale 124

Point of Sale Guest Recovery Fine Dining Fast Casual 124

Modern Restaurant Management

OCTOBER 29, 2020

This edition of MRM News Bites features tech companies winning funding, AI in the kitchen, DoorDash invests in brick and mortar and the gamification of food ordering. Production speeds are being tracked to increase and meet demand needs, reaching an average of 360 baskets of fried foods a day. In total, approximately 14,580 lbs.

Online Ordering 143

Online Ordering Customer Service Seasonal Menu Food Order 143

EATER

APRIL 6, 2021

But this year, the combination of loose restrictions in Florida, tight restrictions elsewhere, great weather, a rise in domestic travel, and pent up demand has led to a major boom in the hospitality industry, or what Eater Miami editor Olee Fowler is calling “our season on steroids.”. The Miami food scene, there’s a big supply and demand.

Hospitality 77

Hospitality Back of House Outdoor Government 77

Modern Restaurant Management

AUGUST 28, 2020

Mentors on the platform harbor vast expertise on a variety of culinary related topics, bringing a range of perspectives and backgrounds to chefs around the country in need of support and advice. He began his life-long career in the hospitality business at the food service division of Stouffer in Newark, N.J., Plamondon, Sr. Dies at 88.

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145