Hotels Innovation Kitchen Safety Seating 
7 Shifts
OCTOBER 15, 2020
A restaurant is not just the restaurant owner, a restaurant is the kitchen staff, waitstaff, the whole industry around restaurants. Fortunately, though limited indoor seating is possible now and luckily for us, we have a pretty sizable floor, so we can comfortably distance customers. to comply with new and changing regulations.
Sante
JANUARY 26, 2020
Conceptualized by chef/owner Brian Nasajon and bar manager/owner Ben Potts, the restaurant is a 120-seat eatery with a playful, globally-inspired menu and vibrant after-hours bar where innovative food and drinks go hand in hand. Moritz Tower at Loews Miami Beach Hotel - 1601 Collins Avenue. Photo credit: Brett Hufziger.
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Modern Restaurant Management
JULY 30, 2021
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.” “We are impressed with Just Salad’s innovative approach to embedding zero-waste principles across their business.
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. Safety and sanitation is a priority. Mobile Apps.
Open for Business
MAY 19, 2023
Innovations like AI, robots , and even QR codes can help restaurants succeed by keeping labor costs down while still delivering on guest experience. Digital kitchen display systems could make paper tickets obsolete. Bar seating with light bites continues to be a hospitality trend.
The Restaurant Times
JANUARY 11, 2022
Restaurants were among the first enterprises to be slowed down, shut down, or slammed with never-before-seen safety standards. i) The hotel and restaurant industry demonstrated against the Maharashtra government’s move to close businesses in accordance with new COVID-19 guidelines. Source: ET Hospitality. Living Food Co.,
Modern Restaurant Management
OCTOBER 16, 2019
The robotic kitchen runs on batteries instead of a diesel generator. Cleanliness – The robotic kitchen is NSF 169 certified, which is the equivalent to best in class sanitation, to ensure customers know that their blend is created in the cleanest, safest, and most sanitary environment possible. Door Dash Shared Kitchen. ?DoorDash?
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