Modern Restaurant Management
FEBRUARY 16, 2024
Food Safety Specialist Francine L. Shaw sat down with Morten Larsen, CEO & Founder of EcoloxTech to discuss the use of Hypochlorous acid (HOCl) in restaurants and food service. Why is it so important for restaurants and other food businesses to be aware of – and use – HOCI as a disinfectant and sanitizer?
Modern Restaurant Management
DECEMBER 28, 2020
We also think there will be a greater focus on sustainability efforts throughout the industry. We also think there will be a greater focus on sustainability efforts throughout the industry. We celebrate this as it benefits us all when brands focus on sustainability. Steve Martorano, owner of Cafe Martorano in Fort Lauderdale.
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The Restaurant Times
NOVEMBER 12, 2021
He is the founder of a few hospitality startup companies including Taprobane Hospitality, BWJ Hotels & Resorts, and Island of Ceylon Travel & Tourism Company among others. Enabling A Sustainable Business And Giving Back To The Society . Make sure that you have another sustainable business revenue from the start.
Modern Restaurant Management
JUNE 18, 2020
Diners’ main concerns about visiting restaurants again include cleanliness and safety. Food and Alcoholic Delivery. There remains a high uptake of food delivery across the four states, with 67 percent of consumers having ordered take-out/delivery of food in the last two weeks, and 14 percent a delivery with alcohol.
Modern Restaurant Management
JANUARY 2, 2024
With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand.
Modern Restaurant Management
JUNE 3, 2021
Throughout subsequent waves of the pandemic, the reports explored the growth of off-premise strategies including the spike in mobile apps and, more recently, captured softening safety concerns among consumers when they began favoring shorter wait times over safety protocols. ” Highlights from the report include: Fast Food.
EATER
FEBRUARY 25, 2022
In the 19th century, the Canadian Pacific Railway brought European food cultures and grand lakeside hotels. And most recently a locavore, mountain-to-table food movement has built on these overlapping historical influences and endemic Rocky Mountain ingredients to create bold meals fit for the breathtaking setting. Paul Zizka.
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