Equipment Mobile Ordering Recycling 
Cheetah
DECEMBER 20, 2021
Some utilize commissary kitchens serving numerous restaurants, while others bring mobile trailers or container kitchens to parking lots. And for established eateries, ghost kitchens enable them to take full advantage of the boom in delivery orders without creating permanent changes to their business including rent,staff, equipment and so on.
Cheetah
APRIL 30, 2021
Since then, they have evolved into a crucial resource for any mobile kitchen operator, as well as for other food producers. A commissary kitchen is a licensed commercial kitchen regulated by the local health department where foodservice providers can safely and legally prepare, cook and store food and equipment.
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Modern Restaurant Management
OCTOBER 22, 2020
When a user opens their smartphone camera to scan the QR code, it reads the code and prompts an action, whether taking you to a webpage, completing an order, generating an invoice, making payment or reviewing COVID-19 safety measures. Enable Touchless Capabilities. QR codes also work to identify the customer to the restaurant.
Modern Restaurant Management
MARCH 16, 2021
What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.
Modern Restaurant Management
JANUARY 12, 2022
Early in the pandemic, 72 percent of operators invested in delivery and mobile/online ordering to boost revenue during mandated stay-at-home orders according to TD's 2020 survey, and it appears the popularity of these offerings is here to stay. Investment in delivery and mobile ordering pays off.
The Restaurant Times
OCTOBER 29, 2021
For a mobile business like food trucks catering to multiple locations, it is relatively harder to keep everything clean and be eco-friendly. A mobile business like food trucks consumes a lot of fuel while moving from one place to another, thereby emitting heavy toxins into the air. Use Eco-friendly Equipment.
Modern Restaurant Management
DECEMBER 16, 2019
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. When they do use them, more than a third (35 percent) say they will splurge and order more expensive items than usual.
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