7 Shifts

SEPTEMBER 26, 2022

Working in a restaurant is something more than 11 million people in the United States do. It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Plus tips for writing a killer restaurant resume to get the position in the first place. Food allergies.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Cheetah

APRIL 18, 2022

Hyunjoo Albrecht of Sinto Gourmet, a local producer of Kimchi, Gochujang and other Korean specialties, is one such food entrepreneur. As we walk through the kitchen we see ten or more people cutting huge heads of Napa cabbage and packing sauces into large containers. Fermented Foods 101. Which one is better?

Food 78

Food 2003 Take-out 2022 78

Modern Restaurant Management

SEPTEMBER 22, 2022

We were ill-prepared for the COVID pandemic that devastated the food industry with supply chain disruptions, product and labor shortages, and soaring inflation. The biggest learning from COVID is that food businesses must be prepared for any crisis – and ensure their suppliers all along the supply chain are also prepared and resilient.

Food Supply 212

Food Supply Supplies Food Waste 212

Cheetah

APRIL 22, 2022

As a chef, how often do you really sit down to consider the simplest of ingredients in your kitchen? You may have asked yourself: How is salt made? Salt not only adds flavors to food and acts as a stabilizer and binder, but it is also used to preserve food because bacteria can’t live in a sodium-rich environment.

Blog 78

Blog Sustainability Food Sourcing 78

Cheetah

JANUARY 28, 2022

Transforming your restaurant into a ‘green’ operation can feel overwhelmingly costly without immediate reward. And, as if every minute didn’t already matter to a restaurant owner, the time commitment to turn a restaurant into a more sustainable business may not seem feasible. Reading Time: 8 minutes. His crisis was existential.

Sustainability 148

Sustainability Consumer Goods Waste Food Supply 148

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. TEAM Schostak Family Celebrates Anniversary and Employees.

Food 173

Food Tip Distribution Guest Recovery Food Safety 173

Cheetah

JANUARY 28, 2022

Transforming your restaurant into a ‘green’ operation can feel overwhelmingly costly without immediate reward. At Cheetah, we’re here to challenge those preconceptions and argue that going green with your restaurant is actually well worth the investment. Covid has shown a spotlight on our consumption habits.

Sustainability 78

Sustainability Consumer Goods Waste Food Supply 78

Modern Restaurant Management

JANUARY 3, 2020

The times are a-changing: with a new decade at hand, you may be noticing some exciting and innovative trends emerging at your favorite restaurants, bars and eateries. If you’re curious about what will be hot in 2020, check out the top five restaurant trends you should expect to see.

2020 159

2020 Compost Sustainability Customer Experience 159

EATER

JUNE 9, 2020

But the spread of COVID-19 has also had a profound way of spotlighting the differences: the ways in which each of our societies responds to crisis, the things we value, and how our governments support our vulnerable communities — or don’t. Here, the divergent views of 17 cities around the world on the same day.

Government 120

Government White Paper Fine Dining Dine-in 120

Modern Restaurant Management

SEPTEMBER 15, 2020

This edition of MRM News Bites features tech takeovers and teamings, product introductions, the latest Fall Scoop and how much would you pay for a cup of ice? This coalition seeks to provide a unified front willing and able to affect positive policy changes that support restaurants and bars both large and small.”

Fast Casual 162

Fast Casual Casual Menu Mobile Ordering 162

Modern Restaurant Management

SEPTEMBER 23, 2020

Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce.

Serving 207

Serving White Paper Food Recycling 207

Modern Restaurant Management

OCTOBER 31, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. Among grocery experiences, H-E-B and Whole Foods made it into the top rankings.

2019 138

2019 Mobile Ordering Online Ordering Customer Experience 138

EATER

JANUARY 18, 2022

Where to find the best food around the world in 2022. They’re delicious, too, but there’s good food everywhere. But every single one offers a captivating narrative, a reason to visit right now. This isn’t a list of Edens where you can escape the virus, nor an invitation to disregard the well-being of communities.

2022 106

2022 Fine Dining Tourism Food Truck 106

EATER

NOVEMBER 5, 2021

Eater’s 11 best new restaurants have one thing in common: tenacity. Amid an unprecedented crisis, chefs, bakers, and operators imagined new ways for diners to revel in the pleasure of a good meal and a shared experience — even if that meant doing so outside or via takeout containers. Hillary Dixler Canavan, restaurant editor.

Fine Dining 137

Fine Dining Front of House Food Truck Back of House 137

Modern Restaurant Management

FEBRUARY 1, 2021

This edition of MRM Research Roundup features the latest restaurant sales stats, brand loyalty, Valentine's Day spending plans and more. The fourth quarter was not good for restaurant sales; each month posted worse same-store sales growth than the previous month, according to Black Box Guest Intelligence. Same-Store Sales Fall.

2021 133

2021 Point of Sale Guest Recovery Travel 133

Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Plant-based Menu Items.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

EATER

SEPTEMBER 12, 2023

This fall is no exception: There are dozens of excellent new cookbooks on the horizon, and choosing a mere 16 to spotlight was no easy task. Above all, there is an abundance of food to make and love and return to again and again, throughout the fall, winter, and beyond. There’s challah, of course, but also Ethiopian dabo bread.

2023 145

2023 Book Point of Sale Take-out 145

EATER

MARCH 21, 2022

More and more Starbucks locations are announcing intentions to unionize amid a historic movement in the food industry A version of this article first appeared in The Deep Dish , the members-only monthly newsletter by Civil Eats that features in-depth reporting on the American food system. . | Jason Redmond/AFP via Getty Images.

Food 85

Food Restaurant Law Employee Relations Food Safety 85

EATER

FEBRUARY 16, 2024

Where to find the best food around the world in 2024 There’s a big world of food out there and it’s never been easier to taste all of it. Or they could do what we do: Ask a local what’s good to eat right now. You, Eater readers, who have cemented Milwaukee as one of the buzziest dining scenes in the U.S.

2024 98

2024 Tourism 2023 Fine Dining 98