Kitchen Safety Magazine Sustainability 
Modern Restaurant Management
JANUARY 8, 2025
To learn more about how cooking oil management can help with this goal, Modern Restaurant Management (MRM) magazine reached out to John Michals, COO of Filta Environmental Kitchen Services. What are common misconceptions restaurant operators have regarding the impact of cooking oil on sustainability?
Modern Restaurant Management
NOVEMBER 20, 2024
Recent outbreaks have highlighted vulnerabilities in food safety systems. How do factors like suppliers, but also kitchen layout, equipment design, and workflow patterns impact contamination risk? A brand’s reputation can be irreversibly damaged when the safety of their food is called into question.
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Modern Restaurant Management
DECEMBER 17, 2024
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. First and foremost, there often aren’t enough sustainable options available, and the production costs can be significantly higher.
Modern Restaurant Management
MARCH 11, 2025
" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Supply chain disruptions and labor shortages required operators to rethink everything – leaner menus, smarter kitchens, and more efficient operations became the new standard.
Modern Restaurant Management
MARCH 11, 2025
" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput.
Modern Restaurant Management
MARCH 11, 2025
" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. – Pooja S.
EATER
MARCH 11, 2025
Most restaurant and food service workers did not have access to sick leave or any other safety net , and yet were deemed essential. In 2025, the rising food celebrities are most comfortable in home kitchens, and many of them dont have the traditional restaurant or culinary school credentials we might have expected from previous food stars.
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