EATER

DECEMBER 8, 2023

The famous Kikkoman soy sauce dispenser litters tabletops in countless Japanese restaurants across the United States. That price tag might seem extreme, but it’s perhaps justified given the amount of work that went into the bottle’s creation. By 1906, the brand was registered with every state in the union.

Design 133

Design Food Supply 2001 Employee Relations 133

Culinary Cues

FEBRUARY 1, 2021

I am optimistic in the ability of the restaurant business to recover and shine, to bring people together once again, to return to a position of central to the life of neighborhoods, and optimistic that this business of food will provide wonderful careers for cooks, chefs, service staff, bartenders, managers and owners – THIS WILL HAPPEN.

Small Business 359

Small Business Front of House Customer Service Communication 359

Modern Restaurant Management

DECEMBER 14, 2020

In this edition of MRM News Bites, we feature resources to help restaurants survive the winter weather and the learning how to improve bread-baking skills. Operating Safely Guide : The Operating Safely Guide provides restaurant and foodservice operators with safe practices they can adopt while operating efficiently.

Webinar 189

Webinar Customer Experience Mobile Ordering Customer Service 189

EATER

JULY 6, 2022

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. This story contains a detailed account of a sexual assault. But former employees say that narrative often obscured a more complicated reality.

Compost 129

Compost Front of House 2014 Back of House 129

Modern Restaurant Management

FEBRUARY 25, 2020

If two entities are joint employers, both must bargain with the union that represents the jointly employed employees, both are potentially liable for unfair labor practices committed by the other, and both are subject to union picketing or other economic pressure if there is a labor dispute.

Mobile Ordering 139

Mobile Ordering Front of House Customer Experience Back of House 139

OpenTable

JULY 12, 2022

Every restaurant owner needs to make many decisions about the design of a new restaurant between kicking off the project and opening day. Many are big decisions with big price tags attached, but they will ultimately create the look and feel of the space. of the total space of the restaurant. That’s a way to blur the line.

Design 52

Design Front of House Equipment Back of House 52

EATER

AUGUST 30, 2021

But no, for the 5 o’Clock Somewhere Bar, one of four restaurants and bars at Manhattan’s new Margaritaville Resort Times Square, you must wait until the workday is over. There are now more than 60 Margaritaville bars and restaurants across the U.S., I am furious about this. But this is the kind of leisure Margaritaville is built on.

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Bar License Take-out Food Order 145