Modern Restaurant Management
MAY 22, 2024
To gain insights, Modern Restaurant Management (MRM) magazine turned to Phil Kafarakis, President & CEO, International Foodservice Manufacturers Association. The restaurant industry has dominated both the financial and front pages of late as Roark completed its acquisition of Subway and Red Lobster filed for bankruptcy. "This
Modern Restaurant Management
MAY 27, 2024
Modern Restaurant Management (MRM) magazine reached out to Jennifer Mathew, senior manager of talent acquisition and strategy on the role technology plays in hiring and retention. What can restaurant operators do to attract and retain talent for the busy season ahead? How can technology help mitigate this issue?
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Modern Restaurant Management
DECEMBER 22, 2022
Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants.
Transact
OCTOBER 25, 2022
Inexperience and understaffing can lead to inconsistencies in the back-of-house for some brands. As Everett points out, the automated printing of labels also ensures that the back-of-house team isn’t wasting time writing out dozens of labels per day. “A That would double the brand’s footprint within the next five years.
Modern Restaurant Management
APRIL 20, 2023
The original design is a heavy timber replica of a six-beam Haida house—a traditional style of building by the Haida Tribe—which opened in 1939 as a Native American curio shop before serving as a restaurant space starting in 1945. The building’s new timber addition adds 1,300 square feet of much-needed space to the program.
Modern Restaurant Management
AUGUST 18, 2023
With a location in the heart of a downtown area and the limitations of operating in a century-old Ice House, the Lights anticipated the need for adaptability to maximize space. They used bricks from the Ice House walls for the kitchen’s wood-burning grill and refinished much of the original flooring. It's the tables!
EATER
FEBRUARY 24, 2023
. | Hone Stephen Satterfield’s food origins-focused media company hopes to help emerging food talent access the opportunities they want A lot has changed since 2017, when Stephen Satterfield launched Whetstone as a magazine about global food origins. In that time, the media landscape has changed more broadly.
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