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Serve and Sip Responsibly: Tackling Restaurant Liquor Liability Concerns

Modern Restaurant Management

Serving alcohol is a fundamental part of many restaurant operations, but it also presents significant liability risks. From over-serving intoxicated guests to improperly checking IDs, restaurants can face serious legal, financial and reputational consequences for failing to effectively manage their liquor liability risks.

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Serve Your Employees with Holistic Well-Being Benefits

Modern Restaurant Management

Encouragetheuse of freefederal andstate programs.

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Now Serving, The Biometrics Risk Evolution

Modern Restaurant Management

The Illinois Biometric Information Privacy Act (“BIPA”), 740 ILCS 14/1, et seq.—a —a statute regulating the collection of certain biometric data—has been a major driver of class action litigation in Illinois for nearly ten years. The constant evolution of technology is no doubt to credit.

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The Must-Have Equipment for an Efficient Commercial Kitchen (Infographic)

Modern Restaurant Management

A busy restaurant requires industrial-grade equipment. Our checklist has the essential equipment for an efficient kitchen, in addition to a list of tips for running your kitchen safely and profitably. If you do not intend to serve only fresh food at your establishment, a commercial freezer is also necessary.

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Unlock Restaurant Success: Mastering 7 Vital Employment Laws

As a restaurant leader, your plate is full with responsibilities, from staff management to serving up delicious dishes. Plus, we'll equip you with practical tips to stay compliant, steering clear of costly missteps. But amidst the hustle, there's a crucial area you can't afford to overlook – employment laws.

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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. With the January 20, 2026 compliance deadline for the U.S. A good plan documents how product is received, stored, and consumed in meal preparation.

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‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’

Modern Restaurant Management

” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. their equipment) is lasting as long as possible.