Modern Restaurant Management
MARCH 25, 2022
Although the new tool required many restaurant staffers to serve dual roles as waitstaff and technical consultants, using QR codes was a resounding success. They hit the mainstream back in 2002 when technological advancements enabled a QR-code reading feature to be added to mobile phones. QR codes are nothing new.
Modern Restaurant Management
AUGUST 16, 2022
By 2002, my partner and I founded a second operation: Sea Dog Brewing Co., But through persistence and the right partnerships, we’ll be able to pursue new opportunities, grow the business and serve the ever-evolving needs of our customers. and we now have 16 locations in Maine, New Hampshire and Florida.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
MARCH 18, 2020
3.483 billion in 2001 and 2002 appropriated via three different supplemental bills for assistance to Lower Manhattan and the State of New York. But as you can expect, as an industry that is based on welcoming everyone through our doors, we are uniquely affected by mandates that keep us from serving our customers. Tax Measures.
Modern Restaurant Management
AUGUST 19, 2020
Alonso Castañeda , VP of Brand Development & Strategy for Savory Restaurant Fund, will discuss how the brands he works with have been able to take advantage of the current landscape to creatively serve customers. ” Duff & Phelps served as financial advisor to Sun Capital Partners, Inc. In 2002, Jim and Pete, Jr.
EATER
NOVEMBER 4, 2020
By the time the queso is served alongside chips for dipping, it’s rich, yes, but also a bit spicy. Rotel began marketing itself as a queso ingredient in 1949 through a recipe for chile con queso that simply required adding the canned good to melted cheese and serving it with chips. According to financial news site 24/7 Wall St.,
Modern Restaurant Management
JULY 30, 2021
Launched at the height of the COVID-19 pandemic, Quarters 4 Kid serves underprivileged children to become “healthy in body and strong in spirit” by providing access and education to underprivileged children about proper nutrition, the benefits of organic eating, exercise, and improving overall wellness. WOWed by the Growth.
Culinary Cues
APRIL 18, 2020
He wrote one of the first books on the art of cooking that depicted kitchen life during these times and serves as one of the early foundations of the development of French cuisine. [] BARTOLOMEO SCAPPI. A chef during the Renaissance – Scappi became a well-known master of cooking during his time as chef for Popes Pius the IV and V.
Expert insights. Personalized for you.
540 
Let's personalize your content