Modern Restaurant Management

APRIL 28, 2020

Though commonly correlated directly to “innovation,” business agility encompasses so much more. Otherwise, if you haven’t dealt with how your business can sustain itself if and when there is another pandemic, you are essentially risking losing it all. This could be your local street corner bakery or an Airbnb.

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Modern Restaurant Management

JULY 1, 2020

Takeout and delivery has continued to sustain interest on Yelp, still up 148 percent based on consumer interest relative to pre-pandemic levels. For those who would choose to travel, purchasing insurance is key. “American travelers are taking travel insurance more seriously these days. Diners are Ready, but Concerned.

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Modern Restaurant Management

NOVEMBER 4, 2019

Beyond Meat was selected as the plant-based partner for Protein Bar & Kitchen due to its clean label (soy free, gluten free, NON GMO), commitment to sustainability, and – most importantly – the fact that it looks, cooks and tastes like meat. "We innovate for human's sake and we'll win on taste—PERIOD.

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EATER

DECEMBER 16, 2021

Despite the fact that the pandemic put all of these workers in grave danger while they were offered none of the unemployment insurance benefits given other workers, the gig companies were able to use expensive and sophisticated propaganda to confuse voters. Vianne recalled using DoorDash first.

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Modern Restaurant Management

JUNE 24, 2020

He also held various leadership positions at Bank of America, serving as Senior Vice President/Chief Information Officer within the Insurance Services division, as well as Chief Technology Officer for the home loans and insurance division. This stylish, comfortable antimicrobial face mask incorporates an innovative Bluetooth 5.0

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Modern Restaurant Management

AUGUST 5, 2020

After moving from Australia to NYC, I couldn’t be more excited to make my mark as a part of this innovative, culture-lead team.” Selvin (insurance and business interruption) and Elliot N. Other members of the new practice include: Randy S. Lef f (litigation and employment), Kelly O. Velazquez (real estate), Peter S.

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Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

MARCH 11, 2020

” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. Innovative Experiences. It can be served with signature dips or used as a slider bun for a sandwich.

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Bar Cash Management Loyalty Program Point of Sale 386

Goliath Consulting

SEPTEMBER 6, 2022

Gen-Z are already sparking changes and inspiring innovations in many businesses, including restaurants. ” Gen-Z focuses more on sustainability, mental health, equality, and new ideas. As most Gen-Z are aging out of their parent’s insurance policies, it’s best to highlight those benefits if your business offers them.

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Modern Restaurant Management

SEPTEMBER 27, 2024

It continues: “And with many fast-casual restaurants upping their convenience games with drive-thrus and other innovations , the distinction between the two segments has become increasingly muddied.” This suggests a changing landscape in holiday drink menus, with a growing demand for innovative and flavorful spirit-free options.

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The Restaurant Times

JUNE 21, 2021

To make sure that your business is able to stay ahead of the curve, it’s vital that you focus your attention on creating a space that allows for change and innovation. Their innovative attitude of “ if you can’t come to us, we’ll come to you ” gave these restaurants a competitive edge in the ever-changing hospitality landscape.

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Modern Restaurant Management

MARCH 11, 2025

From a legal perspective, Insurance : the pandemic highlighted the limitations of insurance policies. Several high-profile restaurant groups brought litigation against insurance companies for their coverage position, but were ultimately unsuccessful. Innovate or die was the new mantra.

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Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Apicbase

JANUARY 28, 2025

This ongoing demand suggests that opportunities for innovation and growth still existeven if they no longer lie in the traditional approaches (as highlighted in The Restaurant Industry Report ). The quicker you adapt and innovate, the stronger your competitive advantage and the better you will be prepared for an unknown future.

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2024 Waste Inventory Hospitality 52

Ken Burgin

FEBRUARY 13, 2024

Applicants may wonder about the restaurant’s culinary direction, commitment to sustainability, sourcing ingredients, and how innovation is balanced with tradition in the kitchen. Questions in the Minds of Chefs or Cooks Applying for a Job What is the restaurant’s culinary or food philosophy?

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Front of House Tip Distribution Kitchen Safety Customer Service 78

The Food Corridor

OCTOBER 29, 2021

If you’re tired of taking manual temperature readings every day and want to go home from your kitchen safe in the knowledge that your coolers and freezers are functioning properly, read on to find out about an innovative product that solves the problem and then some. Introducing Sensorcheck.

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Operations Food Truck Equipment Customer Service 52

Modern Restaurant Management

DECEMBER 21, 2023

In 2024, we’re watching for continued and renewed innovation in the creator market that will extend into the on-premise – giving sellers richer options with greater variety that will bring uniqueness and premiumization to on-premise draft programs. Why such a “hard” insurance market?

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2023 Insurance Employee Relations 2024 309

Modern Restaurant Management

DECEMBER 18, 2019

"Restaurants and event planners are constantly improving and innovating to provide guests with what they want, and by focusing on greener menus that appease many diets, they're able to appeal to more customers," said Jonathan Morse, CEO and Founder. "We " Mainstream Plant Based. . “Mrs.

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Seasonal Menu Consumer Goods 2020 Fast Casual 340

EATER

SEPTEMBER 1, 2020

I would love it if there was a world where all of the porters and dishwashers had health insurance. I want to see a world where working at a restaurant is given respect and you get health insurance and you make a living wage. and a business model that’s both ethical and sustainable. Dismantling of the brigade system.

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Fine Dining Food Supply Small Business Dine-in 318

Perfect Daily Grind

NOVEMBER 18, 2022

Specialty Coffee Association opens nominations for 2023 Sustainability Awards. Speaking at COP27, the US development agency pledged its commitment to the Agriculture Innovation Mission for Climate project, which aims to protect livestock and crop yields and quality from the effects of climate change, including coffee.

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EATER

JULY 6, 2022

Rockefeller, opened the Stone Barns Center for Food & Agriculture with his daughter Peggy Dulany in 2004, the nonprofit’s mission was to “ demonstrate, teach, and promote sustainable, community-based food production.” One component was the establishment of its working four-season farm. would be organized into a series of labs.

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Modern Restaurant Management

JULY 27, 2020

Additionally, YEA finds slower, but still consistent changes in consumers getting back to pre-pandemic activities, as well as sustained interest in supporting Black-owned businesses. Sampson, partner at Leech Tishman in the firm’s Insurance Coverage and Litigation Practice Groups. “As U.S.

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Franchise Franchising Mobile Ordering Kitchen Safety 443

Lavu

SEPTEMBER 29, 2023

In the meantime, restaurants continue to adapt and explore innovative solutions to overcome this hurdle and ensure their businesses can thrive. Make sure that you are paying your employees a fair wage and offering competitive benefits, such as health insurance, paid time off, and retirement savings plans.

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Loyalty Program Front of House Mobile Ordering Customer Service 167

EATER

MAY 29, 2020

I gave Eater some grief because, I think five days in the pandemic, someone wrote an article saying, the carry out business is already done, and it’s not sustainable. AK: They supply their own delivery person and insurance and all that. Even as we reopen slowly we’re going to have to come up with innovative, cool, new things to do.

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Back of House Kitchen Safety Email Marketing Take-out 195

EATER

JUNE 23, 2020

have been working their asses off innovating” From the start of the coronavirus pandemic, Eater editors and reporters have been tracking the unfolding crisis and its impact on the food world , investigating the economic and very human repercussions, and still telling stories from the ground. Rich Fury/Getty Images. “A

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Modern Restaurant Management

MAY 5, 2020

“We also know that restaurants need new and innovative approaches to services like mobile ordering and delivery. The COVID-19 crisis is driving remarkable innovation in the foodservice space and our goal is to be there for our clients, helping them deliver on their promises to their guests.” ” Helping the Helpers.

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Guest Recovery Food Safety Loyalty Program Point of Sale 305

EATER

MARCH 30, 2021

These pivots require time, resources, creativity, innovation, and, of course, money — and their success can mean a restaurant’s survival. That’s a big loss — even though his restaurants made a lot of money in sales before the pandemic, Mark also spent a lot on rent, wages for his staff, insurance, equipment, and expensive seasonal fish. “As

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Outdoor Delivery Point of Sale Front of House 245

EATER

MARCH 30, 2021

These pivots require time, resources, creativity, innovation, and, of course, money — and their success can mean a restaurant’s survival. That’s a big loss — even though his restaurants made a lot of money in sales before the pandemic, Mark also spent a lot on rent, wages for his staff, insurance, equipment, and expensive seasonal fish. “As

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Outdoor Delivery Point of Sale Front of House 240

Modern Restaurant Management

OCTOBER 15, 2019

“The tide is rising in favour of plastic-free, with diners even prepared to dip into their own pockets to ensure their environmental/sustainability values are achieved. Our research shows that the European market is spearheading organic food and drink innovation, with France, Germany and Spain leading the way.

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2019 Point of Sale Small Business Consumer Goods 211