Food Safety Seating Sports 
Modern Restaurant Management
AUGUST 19, 2020
PopPay follows the national roll-out of PopEntry+, the combined facial recognition and thermal temperature screening device now in use in private and government offices, factories, restaurants, assistant living facilities, sports venues and on college campuses. US Foods Ghost Kitchens. US Foods Holding Corp.
Modern Restaurant Management
MAY 27, 2020
Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Aramark Creates Safety Plans.
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Modern Restaurant Management
JULY 1, 2020
There has also been an increase in review content for Black-owned restaurants and food businesses (up 9X) and nightlife (up 13X). Yelp’s diners seated data shows significantly more people are dining-in at restaurants. Key findings for the restaurant industry include: Restaurant Closures Data.
Modern Restaurant Management
JUNE 12, 2020
The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. Taffer's Tavern, the new full service tavern concept created by Jon Taffer, signed a multi-unit franchise deal with Cuisine Solutions, a manufacturer of sous vide foods, to bring the ‘Kitchen of the Future’ to the D.C.
Modern Restaurant Management
FEBRUARY 18, 2020
Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.
Modern Restaurant Management
AUGUST 14, 2020
Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet. Virtual kitchens handle food delivery and have additional staff at the facility, so the barbecue brand will only need to employ a limited number of team members.
EATER
OCTOBER 15, 2020
But what was for some an opportunity to celebrate the early arrival of changing leaves and everything plaid was a harbinger of bad times to come for restaurateurs now reliant on outdoor seating and the warm weather that allows it to survive. And he wonders how this will play out as the season changes. “I That’s when the money dries up.”.
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