This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Contactless ordering and payment ensure safety, speed and accuracy, allowing waitstaff to focus on adding that personal touch when serving customers – all contributing to a healthier bottom line for businesses. pickup, delivery, drive-thru, ghost kitchens). pickup, delivery, drive-thru, ghost kitchens).
Healthier Hospitals. It wouldn’t be an unusual tally of meals consumed by a patient admitted to a hospital for heart disease or stroke. It’s clearly not health food, yet it’s the type of sustenance offered at hospitals every day nationwide. Council introduced the Healthy Hospitals Amendment Act of 2019.
." Steven Hall, president of Hall PR and co-founder of the campaign, added, "This is a tremendous opportunity for the community to show their love and support for the hospitality industry and to ensure the future of their favorite restaurants, not to mention the many people who may be forced out of work. and Canada. Sign up here.
The bites will also be served with the option of twelve different dips, along with regular or sweet potato Tyga Tots, chocolate chip cookies, and beverages. .” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy.
The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals. The pandemic has taught the society at large to transact online accelerating digital transformation within the restaurant and hospitality verticals. And this will take some time.
The past five years have reinforced the critical intersection of digital and hospitality in the restaurant industry. Digital not only powers seamless experiences but also unlocks guest data that can elevate hospitality across all touchpoints, both digital and in-person. It wasn’t just about survival; it was about reinvention.
However, persistent labor shortages are pushing restaurants to explore automation and artificial intelligence to streamline operations – from kitchen management to customer service – to alleviate staffing pressures while also enhancing efficiency.
Alonso Castañeda , VP of Brand Development & Strategy for Savory Restaurant Fund, will discuss how the brands he works with have been able to take advantage of the current landscape to creatively serve customers. ” Duff & Phelps served as financial advisor to Sun Capital Partners, Inc. US Foods Ghost Kitchens.
“This new feature helped us keep our doors open and continue serving our customers during the recent downturn,” he said. “We are putting our network to work to help 50 million businesses globally not only survive, but also to thrive, along with the communities they serve.”
In response to Coronavirus concerns: Danny Meyer tweeted that The Modern would be closed for a day and every inch sanitized after a guest tested positive for COVID-19, despite being told by the NYS Health Commissioner says no risk of transmission; “Team & guests come first,” the hospitality leader concluded. Eat healthier.”
In addition to more wide-ranging compliance requirements like general health & safety guidelines and local labor laws, there are food and beverage-specific safety regulations , requirements for specialty licenses (such as those to serve alcohol), and unique stipulations on labor compliance, many related to the employment of minors.
Smart fryers and ovens can automate food preparation and cooking, eliminating the need for numerous workers in the kitchen while still ensuring consistent quality and faster service. For example, a worker who usually serves 15 guests an hour could attend five more after training.
On the positive side, the pandemic forced any number of pivots among restaurateurs as they struggled during the pandemic shutdown to keep their doors open and kitchens cooking. Virtual kitchens, for example, were already accelerating trends when the pandemic hit. Cracker Barrel trialed a chicken and biscuit concept. Apparently.
The Foundation will administer the grants, offered on a first-come, first-served basis. Any restaurant — Toast customer or not — can be listed on the site.Toast is committing up to $250,000 in matching contributions to World Central Kitchen and the Restaurant Workers’ Community Foundation. ” The BOHA!
Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.
With the evolution of the hospitality design, Heating, Ventilation and Air Conditioning (HVAC) systems will need to adapt to the changing architecture. Mechanical systems should be designed to enhance the Indoor Air Quality (IAQ) of the spaces they serve. Energy impact can be minimized with the use of energy recovery devices.
Training on best practices and templates for printed materials to promote employee and customer safety in accordance with City, County, State and Federal orders. PayByPhone will support the global nonprofit organization World Central Kitchen's COVID-19 relief response. Ongoing community supported forums and workshops.
In just over a week, the program has already sent more than 20,000 meals to 145 hospitals across the country. 10 feeds one healthcare worker, $300 feeds a unit, and $3,000 feeds a whole hospital floor. . $10 10 feeds one healthcare worker, $300 feeds a unit, and $3,000 feeds a whole hospital floor. Newark Working Kitchens.
Aramark Creates Safety Plans. As workplaces, sports and entertainment venues, schools, colleges and universities, and other places of business begin to resume operations, Aramark developed customized plans to create safe and hygienic dining experiences for everyone the company serves. Touchless cleaning for the safety of employees.
Kitchen and Food Efficiency A well-run kitchen keeps food quality high and service times fast. Restaurants that streamline their kitchen operations can handle busy rushes without sacrificing consistency, ensuring that every menu item meets your and customer expectations.
Hospitality Recovery Coalition. The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis. NAB Acquires SALIDO.
. "First and foremost, restaurants need to address the obvious points about density and restrictions being put in place by local public officials, about cleanliness and safety and engagement. In today's world, safety is the third leg of the stool. Utmost care and attention is required today."
Workers with World Central Kitchen are feeding refugees from Ukraine. World Central Kitchen. According to the United Nations, more than 660,000 Ukrainians have fled their homes in search of safety as war rages in their country. hospitality industry is doing to support — and feed — people in Ukraine during this crisis.
From takeaways to contact-free deliveries, discounts, and collection services, hospitality businesses have rolled up their sleeves to try and provide their regular services from the distance. But many eateries, bars, and cafes are doing their best to be positive, serving their customers while respecting the current norms.
Know that the degree or certificate is more than an acknowledgement of the skills and knowledge that you have gained – it represents your level commitment and discipline that will serve you well. HEALTHCARE: Typically, working in a hospital is not at the top of many cooks’ career lists.
White Castle launched a planned pilot with Miso Robotics – creators of the first autonomous grilling and frying kitchen assistant, Flippy – to accelerate the adoption of artificial intelligence and robotics in the restaurant industry. QSR Automations added contactless features within ConnectSmart Kitchen and DineTime.
Training on best practices and templates for printed materials to promote employee and customer safety in accordance with City, County, State and Federal orders. PayByPhone will support the global nonprofit organization World Central Kitchen's COVID-19 relief response. Ongoing community supported forums and workshops.
Co-founders Helen Patrikis and Steven Hall, two hospitality PR professionals, formed Dining Bonds, LLC with the goal of establishing it as a one-stop resource to raise revenue for the hospitality community. We can continue to show our support for the hospitality industry and the great, hardworking people it employs.
But even after the pandemic, sanitation and safety concerns are expected to remain, and the restaurant business model may have to evolve in a way that utilizes more tech-driven service systems. More restaurants may pivot to self-delivery instead of third party delivery to mitigate fees and have more control over the safety of their food (5).
For many organizations, the first step in dealing with pandemic shutdowns was just to help their participants and alumni get through the initial weeks On the evening of Saturday, March 14, 2020, the staff at Café Momentum served only seven diners. Others serve adults facing similar obstacles. The year had started off strong.
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
Setting the Table: The Transforming Power of Hospitality in Business. ?? Topics: Hospitality; hiring and training staff; building workplace culture. ?? Award-winning restaurateur Danny Meyer (Union Square Cafe, Gramercy Tavern, Shake Shack) cooks up hospitality magic in his best-selling book, Setting the Table. Goodreads: 4.09
Most Important safety initiatives. Followed (not surprisingly) by restaurants and delivery drivers following proper safety protocols, price, and ease of ordering from the restaurant. 77 percent of restaurants and bars indicated that ensuring the health and safety of employees was their top concern. Broader SMB concerns.
QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind. ” Delivering Jobs. .
We started the Restaurant Growth Podcast in 2021 to provide a platform for the best and brightest minds in the restaurant and hospitality industry. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant.
A lot of other people were woken up to that reality: I’m not served by my bathroom experiences, and it would be so easy to serve people better,” Justice says. A safety sign in the women’s bathroom offers the brewery’s main line as well as Fixter’s personal cell for any guest who feels in distress or in danger or needs other help.
This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Lori Bolin, President of BrewLogix.
She started her career in private wealth management, serving as the Director of Client Relations for an investment advisory firm where she honed her skills for management of client relationships and true servant leadership. Jessica’s donation will go towards the construction of the new NICU rooms / wing at the hospital.
We are also leaning heavily into our People First Safety Always Plan to guide us through how we’re doing business, as we seek what’s best for all our teams, franchisees, and enterprise.” doubled the number of ghost kitchens worldwide since June 2020. ” Nathan's Gets the Ghost. Nathan’s Famous, Inc.
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.
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. The sleeping giant is virtual kitchens.
We look forward to another year of serving up fresh dishes and brighter mornings to every customer with care, openness and intention. Think behind-the-scenes kitchen tours or insights into who the people are that work at the restaurant, offering patrons a chance to immerse themselves in the brand.
Health, Allergen, and Food Safety Training and Certifications. Commercial kitchen equipment safety. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course. Food Service, Kitchen, & Hospitality Tech. Cross-contamination. Undercooking. Food allergies.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content