Modern Restaurant Management

FEBRUARY 10, 2020

Hardee's, and Panda Express are just some of the leading restaurant chains that have added plant-based items to their menus over the past 12 months, with Del Taco, Qdoba Mexican Eats, Red Robin, and Yard House adding additional items to their existing plant-based offerings. This data covers U.S.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

EATER

OCTOBER 1, 2024

Laura Ingalls Wilder made generations of readers fall in love with the homestead fantasy in “Little House on the Prairie.” With the South Dakota prairie wind whipping around me, I started imagining once again that I was a young Laura Ingalls Wilder, living my own Little House on the Prairie fantasy.

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Back of House Book Sustainability Influencer 318

EATER

SEPTEMBER 30, 2020

Over the next decade, new cafes, restaurants, and housing developments owned by outsiders replaced many resident-owned properties and abandoned lots. In 2017, just as chef Stephen Gillanders was set to open the upscale contemporary-American restaurant S.K.Y. More than 40 years later, the original Carnitas Uruapan is still there.

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2010 2013 Back of House Small Business 363

Modern Restaurant Management

AUGUST 16, 2021

This edition of MRM Research Roundup features the latest facts and figures of restaurant operations, the state of business dining, and the mid-year gift card report. The State of the Restaurant Industry. foodservice industry. Quick service restaurants (QSRs), representing 81 percent of restaurant visits in the U.S., “The U.S.

2021 450

2021 Guest Recovery 2019 Point of Sale 450

7 Shifts

JULY 24, 2020

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

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Book Management Management Restaurant Law 370

Modern Restaurant Management

AUGUST 14, 2020

All locations will serve guests via delivery through a virtual kitchen facility. In addition to virtual kitchens meeting lower labor costs, they also offer a fast-track to opening, with a location able to begin serving in just one month. ” Dickey’s is now offering a franchise discount for existing Owners Operators. .

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

EATER

MAY 2, 2024

The neighborhood, home to many Korean immigrants since the 1980s, is dotted with small Korean restaurants serving classic dishes to a clientele of middle-aged and older Koreans, along with the occasional Chinese and Mexican patron from Juárez. A variety of dishes at Dooriban in the Roma neighborhood.

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SEO Café Fine Dining Customer Experience 301

EATER

JUNE 9, 2021

The restaurant group has always been savvy about merchandising, serving up Greek soft-serve yogurt in branded versions of the iconic “we are happy to serve you” paper coffee cup. The signal is starting to get jammed: What are we telling one another now? It could very well become the hottest dining accessory of the summer.

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Front of House Merchandise Back of House Point of Sale 284

Modern Restaurant Management

FEBRUARY 25, 2020

This edition of MRM News Bites features NLRB, Condado Tacos, JBF, General Mills Convenience & Foodservice, Yelp, WorkJam and Forge, HungryPanda, QikServe and FreedomPay, Tablelist, xtraCHEF, Perk Labs and blixr. NLRB Issues Joint-Employer Ruling. As a result, the final rule provides clear guidance in this significant area of the law.

Mobile Ordering 348

Mobile Ordering Front of House Customer Experience Back of House 348

Modern Restaurant Management

MARCH 13, 2020

Duff & Phelps acted as exclusive financial advisor to DRH and Dykema served as legal counsel. DLA Piper served as legal counsel for ICV in connection with the transaction. BWW Franchisee Acquisition Completed. DRH is a strong platform and the company has solidified its position in a number of important markets. per share in cash.

Franchise 364

Franchise Franchising Customer Experience Customer Service 364

Modern Restaurant Management

MAY 12, 2021

No matter the type of restaurant you own, the type of food you serve, or the usual customers who walk through your door, you need to focus on making your off-premise sales a keystone aspect of your restaurant business. As well, your restaurant will need to create a back-end procedure for how customers are notified that their order is ready.

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Front of House Customer Experience Online Ordering Back of House 251

EATER

JUNE 4, 2024

After eight years working as manager of the restaurant Bar Vendôme at the Ritz Paris, Deulio was eager to leave the stuffy world of luxury behind and open a neighborhood restaurant for locals. What we also liked was that there was nothing pretentious about the neighborhood,” Deulio says. That was important to us.” Soces The scene outside Soces.

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Back of House Bar Seasonal Menu 2002 304

EATER

JANUARY 14, 2021

The back legs are a ball and socket, like on a chicken. I had bought that bunny on a whim to serve to my COVID-19 pod at our rental house. Natasha Breen/REDA&CO/Universal Images Group via Getty Images. Find where the thighs meet with the spine, and cut through the joint. There’s zero waste, and it’s nutrient dense.

Food Supply 313

Food Supply Compost Supplies Take-out 313

EATER

DECEMBER 21, 2020

David Chang’s new memoir grapples with the white-hot fury that defined most of his career. But as an employee on the receiving end of that rage, the book fails to account for trauma he caused me. David Chang changed the way America eats. Along with Momofuku’s rise has come Chang’s own.

Front of House 364

Front of House Back of House Book 2008 364

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. 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.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

EATER

JUNE 3, 2020

East Oakland Collective’s mission is to push back against racist policies and fight for meaningful, lasting change. While whiter, wealthier Oakland neighborhoods house plenty of big-box grocery stores, there are virtually none to be found in deep East Oakland. One way it does that is to ensure its community has access to food.

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Back of House Food Supply Government Supplies 313

Modern Restaurant Management

NOVEMBER 14, 2019

Recently celebrating its 25th anniversary, the Minneapolis-based restaurant franchise was founded on Dave Anderson's passion for BBQ. While the brand has grown to 130 locations in 33 states and three countries and sells 14 million pounds of pork annually, it is constantly evolving. What are some of the factors you attribute 25 years of success?

Advertising 361

Advertising Social Media Technology Loyalty Program 361

EATER

MAY 8, 2023

Since 2017, the friends have lived in the small French village of Saint-Vrain, south of Paris, where they took five years to build a restaurant, guesthouse, and regenerative farm on the grounds of the Château de Saint-Vrain, a 19th-century private estate. Marine Billet The gardens at Le Doyenné. Le Doyenné A room at Le Doyenné.

Food 301

Food Seasonal Menu Back of House Training 301

EATER

JULY 27, 2022

When Booker’s restaurant opened in the Cedar Park neighborhood of West Philly in 2017, it swiftly achieved destination status for a solid New American all-day menu, with a heavy Southern influence. Shavonne: I was just telling her: I’ve come here once with my mentee for dinner and then I came back with one of my girlfriends for brunch.

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Back of House Casual Restaurant Law Fine Dining 246

EATER

JUNE 4, 2024

“In the beginning, our plan was to go back to Mexico after our studies,” Casarrubias says. “We We said to ourselves that it would be easier financially to open [a restaurant] back home.” He said, ‘Enrique, the type of cuisine you want to do, no one else does here,’” Casarrubias says of Mexican fine dining. Oxte Myriad sauces at Oxte.

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Fine Dining 2011 2010 Back of House 240

Modern Restaurant Management

OCTOBER 16, 2019

Ono’s robotic food truck will begin serving the greater Los Angeles community nutritious, delicious, and affordable smoothie blends for under six dollars, and prepared within 60 seconds beginning this Fall. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

EATER

MAY 15, 2024

She makes cheese from scratch for the homemade macaroni and cheese that she lovingly serves to her children. At best, it’s a veiled attempt to reinforce regressive views about the role of women , and in doing so, walk back decades of feminist progress. And usually they do this in flowy, immaculately clean dresses. I am a wife.

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Back of House Take-out White Paper Front of House 354

Modern Restaurant Management

APRIL 20, 2021

Event Planning Is Back. The survey revealed that after a year of birthday, holiday, graduation and anniversary celebrations over Zoom, respondents are ready to get back to event planning. consumers to better understand their feelings about planning events in 2021.

2021 473

2021 Online Ordering Mobile Ordering Guest Recovery 473

EATER

JUNE 21, 2024

. | Tati Frison In the world’s largest Japanese diaspora community, ambitious Nikkei restaurants are building on Japanese traditions and Brazilian gastronomy to impress customers of all backgrounds Kasato Maru is a familiar name at many of São Paulo’s Japanese restaurants. Rafael Salvador Telma Shiraishi. Rafael Salvador Pirarucu saikyo yaki.

Food Supply 306

Food Supply Recruiting Customer Experience Supplies 306

Modern Restaurant Management

FEBRUARY 6, 2020

In addition, her son Naheed brings more than 25 years of experience in restaurant franchising and will serve as CEO of CPK’s Alberta footprint. As part of its accelerated global growth focus, CPK intends to further expand in Canada, including to Vancouver, British Columbia and Toronto, Ontario. Giorgio Minardi and Naheed Shariff.

Franchise 383

Franchise Franchising Fast Casual 2019 383

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

EATER

OCTOBER 1, 2024

The most beautiful component of the High South movement is the first-hand view we have of people creating new, dynamic concepts from ideas that originated here but embellished by their own back story,” Dighero says. Plating dishes at Conifer. All the while, the food scene has grown alongside the town. What is High South cuisine?

2011 261

2011 Food Truck Hotels Seasonal Menu 261

EATER

DECEMBER 21, 2022

So in 2017, he and his wife Cybille St.Aude-Tate started Honeysuckle , a pop-up project focusing on Black history and community. The pop-up was literally my back to the wall and the only means that I had to articulate these ideas.”. Dola Sun /Eater. They also risk treating representation as an endpoint.

Fine Dining 358

Fine Dining Front of House Vineyard Seasonal Menu 358

Modern Restaurant Management

MARCH 11, 2020

Smart Foodservice operates 70 small-format cash and carry stores across California, Washington, Oregon, Idaho, Nevada, Utah and Montana that serve small and mid-sized restaurants and other food business customers with a broad assortment of products. US Foods to Acquire Smart Foodservice. reducing to approximately 3.0x

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

EATER

APRIL 21, 2021

Where the older kopitiams serve takeaway drinks in clear plastic bags, Coffee Break offers customers disposable cups, not unlike what they’d find at a Starbucks. Faye Sai and her siblings grew up working in the small coffee shop, or kopitiam, of their father, just as he had worked in his own father’s kopitiam decades before.

Franchise 246

Franchise Franchising Small Business Back of House 246

EATER

JULY 11, 2024

Miyazaki/Knopf Just in time for peach season, it’s a beautiful meeting of Italian and American cooking Back in 2017, Renato Poliafito had just left Baked, the beloved Brooklyn bakery he co-founded in 2005. He thought he might write a book, part-cookbook, part-memoir, focused on the desserts and pastry of Italy. One bit of advice?

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2005 Influencer Book Back of House 296

Modern Restaurant Management

MAY 28, 2021

He continued by highlighting areas where the company outperformed the industry in growth and how the organic quick-serve restaurant continues to meet and exceed serving its guests amidst the unique demands of COVID-19. million guests. “The Juicey Awards are about honoring our passionate store owners.

Franchise 474

Franchise Franchising Fast Casual Loyalty Program 474

Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

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Franchise Franchising 2020 Fast Casual 340

Modern Restaurant Management

JANUARY 9, 2020

This edition of MRM News Bites features Yum! Brands and The Habit, Chase and DoorDash, Waitr, Local Foods, C3 Signature, Pudu Tech, Southern Glazer's, Voodoo Doughnut, The Friendship Café and Digital Signage Expo. Beefing Up with Habit Acquisition. Brands, Inc. has agreed to acquire The Habit Restaurants, Inc., Brands, Inc.

Fast Casual 282

Fast Casual Customer Service Online Ordering Employee Relations 282

Modern Restaurant Management

OCTOBER 22, 2020

QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind.

Franchise 385

Franchise Franchising Loyalty Program Kitchen Safety 385

EATER

MARCH 16, 2022

Here is the beating heart of the North Shore (to avoid it, you’d have to take a maze of back roads), and so getting from place to place without driving alongside the attendant attractions would be nearly impossible. Sophie Park. A storied stretch of Route 1 in Massachusetts was once home to restaurants with over-the-top roadside attractions.

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Dine-in Back of House Seating Travel 353

EATER

DECEMBER 2, 2021

For Shakirah Simley, executive director of Booker T. Washington Community Service Center, food and activism have always been intertwined In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Shakirah Simley. Washington Community Service Center.

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Government Back of House Education Food Order 261