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What Now? COVID-19 Survival Guide for Restaurants

Modern Restaurant Management

Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. As reports of the disease spread, so do concerns about supply chain disruption, business operations, and employee safety and well-being.

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Checklist For Reopening Your Restaurant

Modern Restaurant Management

However, as long as you keep the spotlight on food safety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a hub of contagion. The kitchen staff should have hairnets and gloves at all times. Offer Disposable Menus. Ensure On-Premise Sanitization.

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PPP Part Two and More News Restaurants Need to Know Now

Modern Restaurant Management

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. To view all of the available resources or connect with a US Foods expert, visit the company’s website here.

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PPP Part Two and More Restaurants Need to Know Now

Modern Restaurant Management

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. To view all of the available resources or connect with a US Foods expert, visit the company’s website here.

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Face Pay Network, Restaurant of the Future and The Main Course

Modern Restaurant Management

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. Barbara Castiglia , MODERATOR – Modern Restaurant Management. US Foods Ghost Kitchens. The Main Course. Space is limited, so click here to register.

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Back to the ?Grind? ? Restaurant Reopening Guidelines and PPP Update

Modern Restaurant Management

Adapting with a tighter, more focused menu to allow kitchens to better plan labor and prep needs and manage enhanced sanitation routines. Embracing preparation and safety protocols as part of your restaurant's story. Seeking opportunities to create new, lasting rituals to signal safety, to claim new spaces and to innovate.

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MRM Franchise Feed: Virtual BBQ and Pieology in China

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. All locations will serve guests via delivery through a virtual kitchen facility. Fazoli's Ghost Kitchen. Virtual Barbecue Pit. Hot for Dave's Hot Chicken.

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