Modern Restaurant Management

MARCH 13, 2020

. "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."

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Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. US Foods Ghost Kitchens. The Main Course. "We always viewed a podcast as a natural extension of the MRM brand," said Executive Editor Barbara Castiglia. "When

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Modern Restaurant Management

AUGUST 14, 2020

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.

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Restaurant Business

JUNE 6, 2025

She will now oversee human resources, culture, legal, risk safety and security, internal audit, and facilities. By Restaurant Business Staff on Jun. 06, 2025 Facebook Twitter LinkedIn Staff illustration Papa Johns has named Caroline Miller Oyler the company’s chief administrative officer.

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7 Shifts

AUGUST 16, 2024

Managers also handle budgeting, track income and expenses to maintain profitability, and work closely with the kitchen staff to ensure menu items are prepared according to the restaurant's standards. These courses give you a strong foundation in critical areas such as customer service, business operations, and food safety.

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Perfect Daily Grind

MAY 17, 2022

Most of our coffee shops have screens in the kitchen to help expedite the use of tickets,” they say. We use screens in the kitchens to improve the accuracy and speed of orders, especially when customers also order coffees, so that everything can be served at the same time.”. “We and Ed say. The pandemic just sped up this process.”.

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Next Restaurants

MAY 26, 2020

However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant will remain safe from the contagion. The webinar is on May 28th, 2020 at 4pm ET. Use these additional measures to keep your employees safe: Provide Safety Gear.

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Squirrel Systems

MAY 31, 2021

It should go into your PoS software, to the kitchen, and into the package as smoothly as possible. As restaurant dining rooms begin to re-open, it’s also important to consider the safety and effectiveness of servers. Ideally, this is automated so that changes in your restaurant PoS are reflected online without any intervention.

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Apicbase

JULY 22, 2024

The webinar featured: Lloyd Mann, Vice President Culinary of Sodexo ; Oliver Fischer, Director Group Culinary at Gategroup ; Martin Wolf, Segment Director Catering at Rational ; Stephan Leuschner, Director of Ghost Kitchens, Culinary Concepts & Broadcast at Rational; Carl Jacobs, CEO & Co-founder of Apicbase.

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Qu

APRIL 12, 2024

From automated order preparation to streamlined kitchen processes, Qu integrates cutting-edge robotics and process automation technologies to help your teams get more done, faster. Qu’s Integrations with partners like DTiQ and Solink empower brands to optimize operations, mitigate risks, and uphold food safety standards.

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Point of Sale Webinar Technology Food Order 52

Apicbase

MAY 18, 2022

Provide training through: webinars, field training, on-site visits, conferences, and classroom refresher sessions. A central production kitchen allows you to buy ingredients in bulk and prepare batches to distribute to your locations. Central kitchen software will streamline logistics, keep track of internal orders and automate stock.

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Modern Restaurant Management

DECEMBER 14, 2020

introduced its "Make It This Winter" platform, which offers a collection of resources, including one-on-one consultations with US Foods experts, informational webinars, new outdoor dining products, and updated online materials and tools for restaurant operators to tackle the ongoing challenges brought on by the COVID-19 pandemic. "With

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Modern Restaurant Management

DECEMBER 21, 2020

The bakery, which distributes to grocery stores nationwide, is now built to better accommodate both customer and consumer needs while continuing to put the safety of employees and customers first. If you previously didn't do takeout (like Serenade in Chatham), you adjust your menu/kitchen and start takeout.

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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. David Chang, Momofuku Check out our webinar with ChowNow to learn how you can make more money through takeout and delivery at your restaurant. ?? Call 833-208-4160 or text a violation to 855-904-5036.) "A

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Black Box Intelligence

NOVEMBER 1, 2021

Powered by the State of the Workforce Webinar Polls 9/2 | 300+ participants. Only 28% of 300+ operators surveyed on the webinar classify working at the corporate office as “completely voluntary”. . Check out the on-demand webinar: State of the Restaurant Workforce HERE! State of the Restaurant Workforce. August 4, 2021.

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EATER

JUNE 18, 2020

But in her 20 years of experience in the industry, she trusts the sanitation and safety situation completely. “I The buffet seems like the first thing that ships should toss overboard, but so far few of the major cruise lines have released details of their new safety protocols for returning to service.

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