Modern Restaurant Management
MAY 27, 2024
Modern Restaurant Management (MRM) magazine reached out to Jennifer Mathew, senior manager of talent acquisition and strategy on the role technology plays in hiring and retention. Potential recruits are looking for a seamless process and simple technology, from applications all the way through onboarding.
Modern Restaurant Management
DECEMBER 31, 2020
Modern Restaurant Management (MRM) magazine asked restaurant and food and beverage industry experts for their insights on what trends will be on the radar for restaurant owner and operators in 2021. To recruit and keep more consumers in the plant-based movement, plant-based foods will need to taste better and be easier.
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Modern Restaurant Management
DECEMBER 14, 2021
Modern Restaurant Manaagement (MRM) magazine asked restaurant industry insiders to discuss the key challenges they believe restaurants will face in 2022. It has affected restaurant operators on both ends as they are challenged with retaining and recruiting staff and serving customers with limited resources. Here are their insights.
Modern Restaurant Management
DECEMBER 21, 2023
Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. 4 to 7 vendors in the restaurant space between recruiting and payroll are too many to be sustainable. Here are some of their insights. Click here for the first part and here for the second one.
The Restaurant Times
MARCH 10, 2022
Procedure for staff recruitment. Source: Northshore Magazine. However, the training process can become much easier if you provide them with a manual-equipped with all the instructions to be followed while performing any tasks. Process for staff training. Method for performing miscellaneous tasks.
EATER
AUGUST 21, 2020
The day before, writer Tammie Teclemariam published a lengthy Twitter thread laced with allegations about the section’s editor, Peter Meehan, spanning his time as editor of groundbreaking food magazine Lucky Peach and as head of the Times ’s food section.
EATER
FEBRUARY 22, 2023
When it opened, in 1976, the Galleria’s principal designer, Jon Jerde, was heavily influenced by an essay by the novelist Ray Bradbury, published in The Los Angeles Times WEST Magazine and titled “Somewhere to Go.” The reasons behind Din Tai Fung up and leaving the Americana are, from one angle, pretty cut-and-dried.
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