Clover - Restaurants
MAY 7, 2024
You will play a pivotal role in shaping the restaurant’s culinary offerings and ensuring the smooth operation of our kitchen. Lead and manage back-of-house kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers. Work closely with the management team to brainstorm new ideas, promotions, and special events.
7 Shifts
JULY 14, 2020
With all restaurants under extreme pressure of heightened safety and potential staff shortage, you can delegate the reactivation and re-scoping of your recurring preventive maintenance plans to your trusted repair and maintenance solution provider. A restaurant’s health code depends on it!
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Modern Restaurant Management
MARCH 9, 2022
Upgrade inventory and ordering systems with the latest technology. a POS system, predictive ordering technology) to accurately predict what products you’ll need to order based on historical patterns. Donate unused but still good food to food banks and soup kitchens, reducing waste and feeding the food insecure in your community.
Clover - Restaurants
MAY 3, 2024
City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines. Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses.
7 Shifts
JULY 27, 2023
Not repeat dishes, not just recycle things that we've done in the past. On Lula Cafe's website, they list their mission and values , which include creating joyful moments for the community, and promoting care, respect, integrity, safety, and transparency. Another piece of that puzzle is technology.
The Rail
SEPTEMBER 2, 2022
Today’s restaurateurs are more interested in forming part of the circular economy ; one in which materials or end-products are reused, recycled, remade, or redistributed. Relying on Technology to Make Informed Decisions. The benefits of reducing waste in the food industry were analyzed in a McKinsey/Sitra report.
EATER
OCTOBER 19, 2020
Outdoor setups have also given restaurants a way to bring back some of their staff and to welcome customers eager for a break from their own kitchens. Restaurants’ often-tiny kitchens place cooks shoulder to shoulder, and those in the space can share the same air for hours. Do they work?
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