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FSMA Rule 204 Food Safety Countdown: What Restaurant Managers Need to Know Now

Modern Restaurant Management

FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. The resulting improvements in data accuracy and reliability will help the operator respond to food safety incidents efficiently.

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Building Resilient and Less-Stress Restaurant Operations

Modern Restaurant Management

The restaurant industry is fast-paced and demanding, with constant pressures to deliver excellent service while managing operations smoothly. Balancing staff needs, customer expectations, and resource constraints can quickly overwhelm staff and management alike. Streamlined processes mean fewer last-minute crises for everyone.

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Best Practices for Care and Cleaning of Food Prep Equipment

Modern Restaurant Management

It’s also critical to have equipment that is well cared for and cleaned correctly on a regular basis. That includes food prep equipment like mixers, food processors and slicers. Remember to always unplug food prep equipment prior to any care or cleaning! Check the operator’s manual.

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New Year, New Deals: How Smart Operators Keep More Profit

Modern Restaurant Management

The crime in our industry is that many operators (most operators) do not know how much power they have over their vendors. This is an exercise that every operator should do at least once a year, and there is no better time to start than the start of a new year. This isn’t a knock on them. That’s a different story.

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Food & Beverage Industry Report 2024

food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry. To equip you with the necessary information to navigate this competitive landscape, read on for a detailed look at what’s driving the U.S.

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Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Modern Restaurant Management

A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. Around 33 to 40 percent of food goes to waste each year.

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How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

Modern Restaurant Management

At this time of year, restaurant operators often search for ways to be more efficient, reduce costs and be more profitable. To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services.

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Planning Your Restaurant's Path to Profitability

Speaker: James Kahler, COO of Full Course

Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? From managing food costs to investing in equipment and personnel, don't miss this opportunity to elevate your restaurant's performance and profitability! April 18th, 2024 at 9:30am PDT, 12:30pm EDT, 5:30pm BST

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Preventing Employee Burnout in Restaurants & Hospitality: An Integrated Approach

Speaker: Lissa Bowen - Chief People + Culture Officer, Full Course Executive Director, Full Course Foundation

Effectively addressing this challenge requires a comprehensive approach that combines conventional management techniques, insights from neuroscience, and stress management strategies. July 25, 2023 at 9:30am PT, 12:30 pm ET, 5:30 pm BST