Modern Restaurant Management
JUNE 7, 2024
To discuss food safety, Modern Restaurant Management (MRM) magazine reached out to a number of restaurant industry executives. He has over 30 years of experience in the field, starting as a dishwasher and rising to a leadership position at Inspire Brands, where he served as Vice President of Global Equipment Innovation & Supply.
Modern Restaurant Management
JUNE 30, 2021
Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. These lawsuits argued that prioritizing distribution of RRF funds to groups based on race and gender was unconstitutional. Legislation.
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Clover - Restaurants
MAY 3, 2024
Kitchen equipment is visibly dirty. Dirty rags are used to clean food contact surfaces and equipment. Moisture and grease build-up on floors, walls, and distribution piping. Employees aren’t wearing personal protective equipment. Walk-in freezers are poorly maintained. Water pooling on floors and intersections.
Modern Restaurant Management
JANUARY 8, 2024
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Systems and tools are now adept at handling segmentation and distribution, powered by a richer pool of 1P and 0P data. Read the first part, here.
Modern Restaurant Management
MARCH 16, 2020
Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. Click here to read more tips to help your business get through the pandemic from a financial point of view. and Canada. Sign up here.
Modern Restaurant Management
JUNE 18, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features recovery data, POS performance and shifting habits of diners. Guests are willing to tip between 10 percent-25 percent more when dining out. Consumers on Tipping. 18-34 year olds are actually more likely to be tipping more.
Modern Restaurant Management
JUNE 24, 2020
So when the next pandemic, tornado, hurricane or any disaster strikes, they will be ready and equipped to weather the storm.” The payment experience is on the guest’s terms when they are ready to leave, and we keep payment transaction costs low with a single transaction covering both the tab and the tip.”
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