Modern Restaurant Management

MARCH 17, 2020

Whether you’re a single restaurant operator or an executive at a large franchised chain, the question on everyone’s mind is what can restaurants do to mitigate the negative effects of this pandemic on their business? Common sense dictates that restaurants take an inventory of food, paper and other supplies. Supply Chain.

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Communication Food Supply Food Safety Supplies 117

Apicbase

NOVEMBER 28, 2022

Food traceability is compulsory for many food companies in the US, Europe, and the UK. These businesses are accountable for any safety issues in their supply chain and must have information on traceability for the goods they grow, distribute, and sell. But that’s not the only reason why food traceability has gone mainstream.

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Tip Distribution Kitchen Safety Food Supply Food Safety 52

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. Meanwhile, sales at cafes, fast-food restaurants, coffee shops, and casual-dining establishments fell by 27 percent. Shortage of workers is one reason.

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Supplies Food Supply Fast Casual Front of House 165

The Restaurant Times

JUNE 30, 2021

The front of the house refers to anything the customer interacts with, be it the waiting staff, the dining arrangement, lobby area, etc. The back of the house refers to the unseen part of the restaurant, i.e., kitchen, employee area, the office, vendors and suppliers etc. Ensuring Compliance With Safety Norms .

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Operations Management Management Front of House 52

Modern Restaurant Management

SEPTEMBER 30, 2020

Most Important safety initiatives. Followed (not surprisingly) by restaurants and delivery drivers following proper safety protocols, price, and ease of ordering from the restaurant. 77 percent of restaurants and bars indicated that ensuring the health and safety of employees was their top concern. Broader SMB concerns.

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2020 Mobile Ordering Guest Recovery Customer Service 186

Goliath Consulting

MARCH 14, 2020

A restaurant’s packaging is not just a vehicle for carrying food—it’s a statement that informs customers about your business’s brand and values. According to Technomic, a food industry research firm, 64% of consumers consider high quality packaging an important factor in deciding where to order food (1). Presentation.

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Delivery Food 2025 Compost 68

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). References: [link]. Next, you should assemble your catering team.

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Catering Point of Sale Delivery Customer Service 99

Goliath Consulting

AUGUST 27, 2021

Artificial intelligence robots are taking over the food industry and the world. 2 As artificial intelligence advances, so does the automation of food services. 2 As artificial intelligence advances, so does the automation of food services. 4 Food robots are even being used on campuses, apartments, and hotels for food delivery.

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Food Kitchen Safety Mobile Ordering Food Order 88

Modern Restaurant Management

AUGUST 19, 2020

With the acquisition of Johnny Rockets, FAT Brands will have more than 700 franchised and company owned restaurants around the globe with annual system-wide sales exceeding $700 million. US Foods Ghost Kitchens. US Foods Holding Corp. The purchase is expected to be completed in September 2020. Plamondon Celebrates 40 Years.

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Kitchen Safety Loyalty Program Delivery Customer Service 201

Goliath Consulting

JUNE 15, 2020

The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world. The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. What about issues concerning reducing food waste? by Bora Kang. Communication.

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Supplies Food Supply Sourcing Guest Recovery 124

Modern Restaurant Management

JUNE 18, 2020

Over the past two months, searches on Tripadvisor restaurant pages have been consistently trending upward (see attached graphic for reference). Diners’ main concerns about visiting restaurants again include cleanliness and safety. Food and Alcoholic Delivery. Health and safety when dining out – What matters most?

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2020 Guest Recovery Kitchen Safety Online Ordering 165

Aaron Allen & Associates

SEPTEMBER 8, 2020

Food Away From Home (FAFH) growth closely follows the economic cycle (with a correlation of 92% in the last 20 years, in the U.S.). Also, in the last five years, the S&P 500 and the Dow Jones have beaten the BSE SENSEX (India’s reference index) and the Shanghai SSE Composite index. have 74% of their systems franchised.

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Point of Sale Restaurant Law Franchise Franchising 52

EATER

JUNE 29, 2022

But among America’s most coveted foods, fried chicken is different. It’s the stuff of church picnics and family reunions and backyard cookouts and tailgates and after-school boba runs and Super Bowl parties and dive bars and all the other places we choose to come together with food and friends and family. In the parking lot fronting O?ahu’s

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Front of House Food Truck Food Order Document 99

KaTom

AUGUST 29, 2019

The first written reference to sushi can be found in a fourth century Chinese dictionary that describes the fermentation process using the method of placing salted fish in cooked rice. Kura’s basic concept is delivering “safe, tasty, and inexpensive” food. The Modern Rotating Sushi Bar Experience.

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Customer Experience Bar Restaurant Law 2019 67

Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

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Food Truck Customer Service Customer Experience Front of House 126