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Why Your Restaurant Needs an Innovative Financial Management Solution

Modern Restaurant Management

Since 2006, Tender Greens had established its presence as a go-to fine-casual restaurant that offers more than a meal. As a result, Tender Greens was able to generate new and valuable insights into operations, enabling the team to make quicker data-driven decisions through a centralized source.

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Where Did That Viral Carrot Salad Really Come From?

EATER

@ dzaslavsky Screenshot via TikTok The story behind the salad, or morkovcha, is one of Korean culinary innovation, forcible exile, and a violent dictatorship Last winter, a Ukrainian American wellness and lifestyle influencer named Danielle Zaslavsky posted a TikTok of herself slurping a grated carrot salad straight from a frosty mason jar.

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MRM Plant-Based: New Look for Veggie Grill and Plant-Based Pizza Toppings

Modern Restaurant Management

73 percent believe they can get protein from other sources, like plant-based alternatives. Opened in 2006 by Leslie and David Silverglide, MIXT started in San Francisco with a mission to bring better eating to everyone. "We innovate for human's sake and we'll win on taste—PERIOD. Not anymore.

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AI Flips into White Castle and Resetting America

Modern Restaurant Management

“White Castle is an industry innovator, and we take a great amount of pride in our history – never forgetting about the future ahead,” said Lisa Ingram, CEO of White Castle. Miso Robotics understood where we could improve and stay true to White Castle’s brand of taste, innovation and best-in-class dining.

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MRM Franchise Feed: Church’s Goes Hybrid and Curry Up Incentives Now

Modern Restaurant Management

Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices. Just Salad is the first restaurant investment for Closed Loop Partners, a New York-based investment firm and innovation center focused on scaling the circular economy in North America and beyond.

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Can Electric Woks Make Great Stir Fry?

EATER

In theory, Yan said, the heat could come from any source: electricity, gas, even wood or charcoal. Cheng / South China Morning Post via Getty Images and Grist Celebrity cook Martin Yan demonstrates his wok cooking skills over a gas-powered stove at an event at the Conrad Hotel in 2006.

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New & Notable: TEAM Schostak Celebrates 40, AI in Food Service and Beachy Tech

Modern Restaurant Management

Laura was a General Manager in the Bay City and Midland area for more than 8 years and moved to the Detroit area in 2006 to become the Director of Training for TSFR’s Burger King restaurants. An award recipient is both innovative and consistent, through storytelling on a plate; in food media; and in the broader food system.

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