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Unique Ways Restaurants Can Use QR Codes to Drive Sales

Modern Restaurant Management

When restaurants got the green light to reopen their dining rooms, they implemented a host of safety procedures to prevent the spread of germs. Restaurants across the country shelved their paper menus and turned to digital options to reduce touchpoints. The opportunities are endless. Boost Social Media.

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A LETTER TO CULINARY SCHOOL GRADUATES

Culinary Cues

As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. The restaurant industry is being hit extraordinarily hard, unlike any other time in recent history.

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Takeout For Good and Menus Go Tech

Modern Restaurant Management

Aramark Creates Safety Plans. Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. Touchless cleaning for the safety of employees. Added sanitizing stations.

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When Robots Replace Restaurant Workers, We All Lose

EATER

As startups have “disrupted” the restaurant industry, they’ve replaced menus and hand-written orders with kitchen display systems (KDS), ordering tablets, and QR codes. Indeed, paper menus and hand-written orders were never the problem with the industry — it’s the working conditions, wage theft, and lack of benefits.

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MRM Research Roundup: 2022 Restaurant Trends

Modern Restaurant Management

Technology that helps kitchens manage and time orders from multiple channels will be key to keeping pace and ensuring diners stay happy and loyal.” Diners can also expect to see more ghost kitchens. A great solution with safety in mind, individual mini cakes will continue to be popular in 2022.

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The Uncertain Future of Pop-Up Restaurants

EATER

With multicourse dinners out of the question during the coronavirus pandemic, he’s cooking in her kitchen, posting a menu on his Instagram , and selling dishes to the public for $10 to $12 each. That was literally my entire financial life and safety net. Now, Tate is staying in a spare room at his mom’s house in Philadelphia.

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Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?

EATER

Its founder, Miyoko Schinner, began experimenting with rejuvelac back in 2010, when she was searching for ways to develop nut-based cheeses that were more sophisticated than the spreads she had been making in her home kitchen. And even though I could make a great meal at a fancy restaurant, it’s not going to reach as many people.”.