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Recent outbreaks have highlighted vulnerabilities in foodsafety systems. How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? A brand’s reputation can be irreversibly damaged when the safety of their food is called into question.
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.
23, 2025 Photograph: RATIONAL Facebook Twitter LinkedIn Maintaining clean and hygienic equipment is one of the most important tasks in food service — and also one of the most despised. Most of all, it’s not nearly as much fun as preparing food and serving customers, the reason most people love working in food service.
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She will now oversee human resources, culture, legal, risk safety and security, internal audit, and facilities. By Restaurant Business Staff on Jun. 06, 2025 Facebook Twitter LinkedIn Staff illustration Papa Johns has named Caroline Miller Oyler the company’s chief administrative officer. Sign Up Thanks for signing up!
" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput. These core elements never go out of style.
" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. – Pooja S.
Five years after the onset of the COVID-19 pandemic, our relationship to food and dining has undergone some permanent changes I got COVID for the first time this past February. Most restaurant and food service workers did not have access to sick leave or any other safety net , and yet were deemed essential. Sound familiar?
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Yelp's Top Places to Eat in the U.S., Yelp analyzes the millions of reviews on its platform, along with nominations from its community of users, to generate a diverse list of local eateries, from food trucks to fine dining. percent.
The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and foodsafety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure foodsafety. Eat healthier.”
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To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. recently launched Foodie Finds ( www.foodie-finds.com ), an augmented reality app for discovering food at nearby restaurants and bars. "We
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Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., Despite skyrocketing demand for plant-based food across the U.S.,
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This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic analysis due to the COVID-19 outbreak, food trends evolving due to Coronavirus and changing shopping behavior. While food and beverage had been declining steadily, retail is generally trending up. Patrick’s Day weekend.
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This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features some surveys surrounding Coronavirus and the restaurant industry, the best locations for chefs, online payment fraud and top trends for QSRs. 65 percent wipe down bathroom and kitchen surfaces. COVID-19 Foot Traffic at QSRs.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. "They're the only vendor — and I'm talking partners, food suppliers, marketing people — who has put out a Coronavirus Kit.
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. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Top QSR Traffic.
In 2020, the number of establishments in the food and beverage industry was estimated to be 23.1 You can give your customers 1 point for every $10 they spend at your restaurant (the price point depends on how much you're selling your food and beverages; just make sure to set an achievable price). a boycott).
A survey by trade magazine FastCasual found that on average, restaurants use as many as six different back-of-house tools. This fragmentation prevents restaurants from gaining a comprehensive understanding of their sales, inventory, recipe, and food cost data. Apicbase is the backbone of your kitchens.
Shaw's “ Who Watches the Kitchen ?” Alongside wild stories detailing how foodborne illnesses can happen, Shaw offers practical solutions to avoid foodsafety breaches. Read on for an excerpt from "Who Watches the Kitchen?" " Why write this book now?
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Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. ru Sushi Kitchen at Legacy Hall in September 2019 to much success. . Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. in Plano, Texas.
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