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‘La Cocina’ Shows the Ugly Side of Restaurant Kitchens

EATER

Tensions start to rise when the restaurant’s bookkeeper discovers $800 some-odd dollars missing from the till and begins to individually question every employee. Several of them shared a similar experience regarding their bosses, who would make soft promises about helping them with their papers.

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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

Athletic Lite Blue Moon Belgian White Non-Alcoholic Budweiser Zero Top RTDs by Volume : Wine & Spirits Wine saw a Q1 rebound with a +27 percent volume increase. Along with the morning meal, snacking was a top-performing daypart, with transactions slightly growing YoY during the March period. Leading gainers were: Pinot Grigio: +6.4

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

” “Tastewise has been incredibly valuable in helping us to uncover white spaces in the food and beverage industry. Also, in today's Covid challenged environment, Citrus safeguards both employees and customers by completely eliminating contact, enabling businesses to thrive, providing a safe pickup experience for all.

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Cleanliness in the Restaurant: Reality and Perception

Modern Restaurant Management

One former Darden back-of-house trainer describes it as a “checks and balances system,” allowing businesses to track where health related problems could have stemmed from. From a table covering that is replaced between parties to light-colored quartz bar tops, plan to see the sharp, fresh, white trend reemerge.

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The Great Birria Boom

EATER

Tacos de birria came with chopped white onions and cilantro topped with salsa de chile de árbol, or birria en caldo (soup). These were white, Asian, African-American, Armenian employees that told us they had something they’d never tried, and they loved it.”. And you’d better be done by 1 p.m

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Takeout For Good and Menus Go Tech

Modern Restaurant Management

“While cafes, dining halls, cafeterias, and concessions stands may look a little different, I am confident that they will feel and be safe for our employees and everyone we serve,” said John Zillmer, Aramark’s CEO. Requiring appropriate personal protective equipment (PPE) for employees, including gloves and masks.

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MRM Research Roundup: 2022 Restaurant Trends

Modern Restaurant Management

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. ” What Restaurant Employees Want at Work. Employees aren’t satisfied with their current wages. Employees want schedule flexibility. Key Takeaways.

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