Modern Restaurant Management

FEBRUARY 21, 2020

. “VISIT PHILADELPHIA and the James Beard Foundation are thrilled for our unique partnership that brings the culinary and tourism industries together to make it easy for travelers to support delicious, diverse, and sustainable food,” said Jeff Guaracino, president and CEO, VISIT PHILADELPHIA. Sushi Maki Ocean Tempura.

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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. Frequent hand washing following CDC guidance and food code.

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7 Shifts

JULY 1, 2024

While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. Your business name will also appear on your marketing materials, staff uniforms, menu, social media accounts, and advertisements, so make sure it isn't too long or complicated.

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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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Sling

JUNE 8, 2020

If you run a restaurant , for example, your primary income channel is probably food and drink sold and consumed in your dining room and bar. If it doesn’t, you’re going to need to find other sources of income so you can pay for what you need to stay in business. This number includes earnings from every channel within your business.

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The Restaurant Times

JANUARY 23, 2022

The catering industry includes companies that provide individual event-based food services. What type of food will you serve? Rent a commercial kitchen: This increases your operating costs and will require transportation facilities and equipment to deliver food to the location. Source: BW Businessworld.

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ChefMod

NOVEMBER 4, 2021

With supply chain upsets and customer unpredictability, restaurant inventory management has become a daunting task. It’s a delicate balance of ordering food, especially perishables, in a timely manner, so that everything that is ordered is used and does not spoil or take up unnecessary space.

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Culinary Digital

MARCH 20, 2024

A streamlined menu is the cornerstone of efficiency in the onboarding process within a food service establishment. Furthermore, the streamlined menu promotes consistency in food preparation and presentation, a critical element in customer satisfaction and maintaining reputation.

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Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. While leading by example is crucial, your employees are those who are doing the work on a daily basis and can therefore be a great source of feedback and ideas.

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Cheetah

SEPTEMBER 9, 2019

Exquisite interior, highly skilled staff and specialty drinks are always great, but the decoration, menu choices, bartenders’ uniform and all other elements still need to match. While leading by example is crucial, your employees are those who are doing the work on a daily basis and can therefore be a great source of feedback and ideas.

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Apicbase

JUNE 11, 2024

Inefficiencies in a restaurant’s supply chain can increase costs, disrupt operations, and drive customers to competitors. Effective restaurant supply chain management is crucial to overcoming these challenges and ensuring a seamless operation. Better synchronisation between supply and demand. Book a Demo 2.

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Apicbase

JULY 26, 2024

This fragmentation prevents restaurants from gaining a comprehensive understanding of their sales, inventory, recipe, and food cost data. Without integrated systems, multi-unit restaurants struggle to monitor location performance, food costs, and other key metrics. This makes it difficult for you to make informed decisions.

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Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Production planning software transforms food production from a paper-based chore to a digital process.

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The Restaurant Times

OCTOBER 22, 2021

Source: Times Food – Times of India. This is one of the major reasons why the majority of restaurant businesses fail within a year or two even after having efficient operations and good quality food. . The FSSAI license is important to certify the quality and safety of the food you serve your customers.

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Touch Bistro

APRIL 27, 2021

Exploring how to start a food truck business is a smart move in 2021. The startup costs are lower than what you’d have to shell out to open a brick-and-mortar restaurant, and as the world continues to grapple with the COVID-19 pandemic, food trucks offer both a safe dining option for your guests and a reliable income source for you.

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Izettle

MARCH 28, 2019

The challenge to a smaller independent coffee business is scaling your own boutique concept while standardising your processes without becoming uniform and boring. Their internal research often filters out into the mainstream and is a good source of information. Did someone say food? Listen to our podcasts!

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Izettle

MARCH 28, 2019

The challenge to a smaller independent coffee business is scaling your own boutique concept while standardising your processes without becoming uniform and boring. Their internal research often filters out into the mainstream and is a good source of information. Did someone say food? Listen to our podcasts!

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Customer Experience Customer Service Consumer Goods Point of Sale 40

Modern Restaurant Management

NOVEMBER 2, 2023

Alongside wild stories detailing how foodborne illnesses can happen, Shaw offers practical solutions to avoid food safety breaches. Shaw is a food safety specialist, podcaster, founder of Savvy Food Safety, co-founder of My Trusted Source, and an entrepreneur, author, and speaker who spent 30+ years working in the foodservice industry.

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Modern Restaurant Management

JULY 27, 2020

In mid-to-late March , Yelp reported a swift and uniform drop in consumer activity across the nation. Within restaurants, German cuisine, live and raw food, French cuisine and steakhouses have all seen an increase in consumer interest since June 1, relative to other restaurant categories, up 35, 36, 21 and 20 percent, respectively.

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EATER

MAY 9, 2023

A handful of Moghul’s employees had flown down to the state’s Great Smoky Mountains three days before the wedding, and brought in local labor to build tents, a water supply, and electricity atop a cliff. Food ready to be heated and served over multiple meals at the Desai-Singh wedding. Workers set up for the first meal of the day.

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EATER

FEBRUARY 7, 2022

Me, I was cleaning out a trash can full of dog food to make room for 50 pounds of flour. The problem with the Western diet, Mock said, is that all the wholesome foods we need are right in front of us, but we default to lazy shortcuts — like vitamins and smoothies and processed “health” foods — that don’t actually nourish us. “It

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Modern Restaurant Management

SEPTEMBER 14, 2021

He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. Paul Soulliere began his career with Hardee's Food Systems in 1978 and worked his way up as Crew Supervisor, Assistant Manager, and Restaurant Manager. Bill is a 1982 graduate of Michigan State University.

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The Restaurant Times

JANUARY 13, 2023

TRT- Within this context, people find a home away from home and I think that food here plays a major role, as the home is where you know the food is. So what do you think about the role of F&B or say the role of food and beverage in making goSTOPS a success hit? Pallavi – So we look at F&B slightly differently.

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Culinary Digital

MAY 16, 2022

Trend #1: Health consciousness, nutrition, & wellness According to research enacted by Statista, 64% of consumers regard healthfulness as a significant factor of consideration when buying food and beverages. In other words, the foodservice industry needs to offer more healthy foods to appeal to growing segments of the consumer population.

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Modern Restaurant Management

JUNE 14, 2020

In a deal that creates the world’s largest online food delivery company outside of China, Just Eat Takeaway.com plans to acquire 100 percent of the shares of Grubhub in an all-stock transaction. The transaction represents Just Eat Takeaway.com’s entry into online food delivery in the United States. The deal is valued at $7.3

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EATER

MAY 20, 2020

When the Center eventually released a guide, quietly posting it online without a formal announcement, the document devoted just four pages to food service, placing details in an appendix among other industries. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.

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EATER

MAY 14, 2020

The most comprehensive guide yet comes from the James Beard Foundation and the Food and Society Program at the Aspen Institute, a response to the persistent desire for a single, streamlined playbook. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.

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ChefMod

SEPTEMBER 15, 2021

As any restaurant owner is all too aware, the food service industry is known for having tight margins and high overhead costs, and it doesn’t help that the cost of food shipments is on the rise. What is a GPO? If you are not familiar with GPOs, you may be wondering what exactly they are and how they can benefit small restaurant owners.

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EATER

MAY 24, 2023

In fact, its lack of quality is often the point, a grand embrace of the lowbrow and cheap that is the cornerstone of so much comfort food. I’m sourcing bread from bakeries and I’m hand-whisking my own sauces and slow-cooking my meats for my grilled cheeses. It’s hard to imagine processed food being good. What’s good?

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EATER

FEBRUARY 18, 2022

In an excerpt from “Eating to Extinction,” author Dan Saladino visits Okinawa where one farmer is hoping to bring back one of the world’s rarest soybeans Our food supply is suffering from a diversity crisis. As the supply of the bean increased, so did demand for soy products. Buy now at Amazon or Bookshop. Monica Burton.

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Culinary Cues

JANUARY 28, 2023

It is this commonality that drives us to do what we do, and it is this commonality that is in short supply nowadays. The commonality is our voice through food; a voice that is built through years of practice, history and tradition, environment and experiences, family and friends, and a cumulative portfolio of all these influences.

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EATER

OCTOBER 19, 2022

Pasta-making machines sourced on eBay were set up in various corners, and Sakai had students work in groups of two or three at each pasta station to flatten their dough into sheets, and then cut them into noodles. Calling off classes and a book tour had been a painful experience, but Sakai had had a productive pandemic. Meghan McCarron.

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EATER

NOVEMBER 21, 2023

A supply of beans If we had a tomato-girl summer and a pasta-girl fall , are we due for a bean-girl winter? It’ll make an especially good gift for a cook looking to diversify their protein sources. Gold tweezers Tweezers often end up at the butt end of jokes about fussy food.

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EATER

JULY 13, 2022

Maktak and kimchi is one of the many of hybridizations of niqipiaq (Native foods) that Iñupiat people harvest from the sea and tundra that surround Utqiagvik, a community where a subsistence lifestyle persists despite the supermarkets that now supply barged-in beef, watermelons and Pop Tarts. You have to call ahead if you want it.”.

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EATER

FEBRUARY 10, 2025

The key here is to nurture a collagen-rich stock using a healthy supply of bones and, if you have them on hand, dried scallops, shrimp, and Chinese Jinhua ham to rev up the umami. Cavish , a food writer and xiao long bao connoisseur, knows the soup dumpling from the inside out. I opted for a 3-2 flour-to-water ratio for dough.

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Margin Edge

JANUARY 5, 2023

Tips are a large part of that, as well as uniform expenses (if you require workers to wear uniforms) and the natural cost variations that occur between dishes. Not to mention the day-to-day differences in supply costs, depending on where and when you source your food.

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