Sustainability Beyond the Plate
JANUARY 26, 2017
Until 2016, commercial organic recycling was limited to the dedicated few. If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. Composting can be considered a form of recycling. What do I need to do?
Modern Restaurant Management
AUGUST 31, 2020
Under the ruling, California restaurants may still not serve foie gras to California consumers. However, although customer traffic decreased significantly during the time of construction, the restaurant maintained the ability to serve the same number of customers as it had before the construction began.
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Modern Restaurant Management
SEPTEMBER 27, 2021
In addition, the pandemic has caused consumers to re-evaluate other dining-related opinions and behaviors. Self-serve is still preferred in quick-service restaurants, while full-service restaurant preferences are shaped by service expectations. Only 16 percent of consumers are concerned about having an employee pour their drinks.
Clover - Restaurants
MAY 3, 2024
Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. Employees aren’t wearing personal protective equipment. Employees aren’t following proper handwashing procedures.
EATER
OCTOBER 19, 2020
The reality is, restaurant employees will spend hours indoors with one another, and with people who take off their masks to eat. For an employee who spends hours in the restaurant, the risk is exponentially higher. In protecting workers, it’s crucial that employers provide masks, and that employees properly and consistently wear them.
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. For those ordering at the counter, 45 percent said they get annoyed if they must wait more than five minutes and 76 percent didn’t want to wait more than 10 minutes to be served.
Modern Restaurant Management
SEPTEMBER 23, 2020
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. Lagniappe Krewe Fund grants are available to hospitality employees and their families who have experienced emergencies beyond their control resulting in financial hardship.
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