Modern Restaurant Management
OCTOBER 5, 2020
Pre-Travel Inquiries May Be Allowed. If applied uniformly to all employees, policies may be able to include notification of past or future travel plans to allow you as the employer to reasonably evaluate the risk to other employees or customers. In addition, you can educate employees about the risks associated with travel plans.
Culinary Cues
SEPTEMBER 15, 2022
The choice to be great or not so great is in the hands of the restaurateur and the folks who make a living with food. This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Plain and simple. Find out everything you can about your guests and potential guests.
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Modern Restaurant Management
JANUARY 30, 2023
Full-service restaurants, for instance, are particularly subject to the effects of inflation—as consumers appear to shift some spending to limited-service establishments and QSRs to save food costs. This migration could be a goldmine for casual/fast food brands if only they had the people to support them.
The Restaurant Times
JANUARY 13, 2023
goSTOPS provides pocket-friendly social accommodation and quality travel experiences to the millennials and Gen-Z. The CEO and Founder, Pallavi Agarwal is a travel enthusiast. . Pallavi traveled across Europe with her husband in 2012 while backpacking and was immensely fascinated with the hostel culture there.
EATER
FEBRUARY 22, 2023
In Chicago, the Little Village neighborhood’s Discount Mall , neatly arranged inside what structurally looks like a 1960s department store , is the go-to spot for puffed-up quinceañera dresses, Mexican food, and Laura Michelle at booth 217, which specializes in Mexican candies, snacks, and piñatas.
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.
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. In a small village, you help each other.”
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