Modern Restaurant Management

SEPTEMBER 15, 2020

Market Cafe Powered by FOODWORKS is both a cost-effective, contact-free dining option, while simultaneously helping local restaurants and food artisans who were affected by COVID-19 get back on their feet and provide them with a way to restart their services. US Foods Holding Corp. On Point With Off-Premise.

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Modern Restaurant Management

DECEMBER 16, 2019

In their Q3 2019 Food Sector Retail Index, Placer.ai, the world’s most advanced foot traffic analytics platform, looks at ten of the biggest QSR brands to see who came out on top this quarter. Overwhelmingly, the quality of food is the main factor in determining why consumers pick a particular restaurant when dining out (46 percent).

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Modern Restaurant Management

AUGUST 19, 2020

US Foods Ghost Kitchens. US Foods Holding Corp. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream. Diversified Foodservice Reorganizes Portfolio. Keith Kelly will serve as president of TundraFMP.

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Modern Restaurant Management

MAY 7, 2021

. “After almost four decades of learning and growing, our company has decided it’s time to go back to what first brought people to our brand – and that includes offering bolder-than-ever Tex-Mex food and pulling together design elements that are inspired by On The Border’s legacy.

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EATER

APRIL 25, 2022

A number of specialty seafood companies are making it possible to have high-quality frozen fish delivered right to your door In 1912, a food-obsessed Brooklynite named Clarence Birdseye moved to Labrador, Canada. His obituaries would call him the “father of frozen foods.”. But frozen food was by and large awful.

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Modern Restaurant Management

OCTOBER 16, 2019

In this edition of MRM News Bites, we feature Ono Food Co, DoorDash, Parts Town and Heritage Foodservice, Rouxbe, Presto, Burger King and Uber Eats, Pared, Tork, Restaurant Technologies, Willie Degel, Bolay, Ritual, Preoday and TISSL, AdTheorent and Voodoo Doughnut. Ono Food Co. Ono Blend Founders Daniel Fukuba and Stephen Klein.

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Modern Restaurant Management

JANUARY 17, 2020

Curry Up Now began as a food truck in 2009 and was founded by husband and wife duo, Akash and Rana Kapoor, and supported by co-founder and Senior VP of Operations, Amir Hosseini. Our business growth in the last decade has positioned us to create change for good and implement creative solutions for our planet, our people and our food.

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Perfect Daily Grind

JUNE 21, 2020

According to UK-based consumer intelligence firm Brandwatch, one of the biggest challenges for the food and beverage industry is staying up to date with consumers’ wants and needs. They state , “The food and beverage industry is seemingly one of the most susceptible to changing trends, micro-trends, and local trends.”.

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Perfect Daily Grind

JULY 22, 2022

Volcafe joins the Cool Farm Alliance to reduce carbon emissions in its supply chain. The CFA created the online Cool Farm Tool to calculate greenhouse gas emissions, waste water levels, and biodiversity management practices on coffee farms. The company has been the official coffee supplier for AFC Ajax Amsterdam since 2017.

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Perfect Daily Grind

JANUARY 30, 2023

Moreover, in his 2017 US National Coffee Championship routine, winner Kyle Ramage used dry ice to freeze his coffee beans before grinding. In our lab, we use food-safe vacuum sealers, and we have found that the quality of the bags makes a significant difference in terms of preserving freshness.”

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Sustainability Beyond the Plate

FEBRUARY 25, 2017

The Food Service Technology Center kicked off 2017 with our annual Foodservice Forecast seminar featuring presentations by Foodservice Equipment Reports ‘ Robin Ashton, the California Restaurant Association ‘s Jot Condie and Jessica Lynam, and myself. Richard Young, Director of Education. The real estate boom is over.

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Lavu

MARCH 30, 2020

Grocery stores around the world are short on essential items during a time that people are less secure about their food supply than ever before, thanks to being laid off or temporarily out of work. Reduce the overhead cost of cooking and serving food to guests. Benefits of Offering Meal Prep in a Crisis. Pair with Retail Items.

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Notch

JANUARY 23, 2019

For example, fast-food margins can be much higher than full-service restaurants. McDonalds brought in a nearly unbelievable profit margin of 33% in 2017. You can find the cheapest place to purchase food—but you can’t control the weather conditions, or gas prices that may cause food prices to rise. Make it a habit!

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Marketman

JULY 7, 2019

The quality of the food you serve ensures diners keep your tables packed. Do you know enough about your food suppliers to answer the tough questions your customers may already be asking? food vendors (2018 ranking) to give you the information you need. Countdown of the top ten food vendors.

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Marketman

JULY 7, 2019

The quality of the food you serve ensures diners keep your tables packed. Do you know enough about your food suppliers to answer the tough questions your customers may already be asking? food vendors (2018 ranking) to give you the information you need. Countdown of the top ten food vendors.

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The Food Corridor

MARCH 27, 2023

And more and more often, whether we realize it or not, it’s also where we’re ordering our food. Introducing cloud kitchens , commercial facilities purpose-built to produce food specifically for delivery. Food delivery is nothing new, of course. Customers order online on food delivery apps (such as Grubhub, Doordash, etc.)

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Notch

JANUARY 23, 2019

For example, fast-food margins can be much higher than full-service restaurants. McDonalds brought in a nearly unbelievable profit margin of 33% in 2017. You can find the cheapest place to purchase food—but you can’t control the weather conditions, or gas prices that may cause food prices to rise. Make it a habit!

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Email Marketing Merchandise Website Management Point of Sale 52

Sustainability Beyond the Plate

JULY 31, 2017

They do not anticipate any power outages or brown-outs but, they will have to keep a sharp eye on the continuously changing solar supply and adjust the power mix carefully as the moon’s shadow passes over the State 2. As a commercial food service operator, you can do your part to make up for the missing solar by taking a few simple actions.

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The Food Corridor

APRIL 1, 2021

Canadian food entrepreneurs are clearly eager to join the largest network of shared kitchen facilities in the world. . The team at The Food Corridor was overwhelmed with inquiries from food businesses looking for kitchen space to rent. . Like all the best innovations, The Kitchen Door was created out of necessity.

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EATER

DECEMBER 23, 2020

The first, the 2017 Tubbs Fire, had ripped through the region with a ferocity that made it, at the time, the most destructive wildfire in California history. The first, in 2017, was caused by one of the wettest winters in a century , which had followed the state’s historic five-year drought. Between the fires, there were the floods.

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EATER

JANUARY 14, 2021

Lean, nutritious, and climate friendly, rabbit can offer an escape from the industrial meat supply chain “Have you ever taken legs off a chicken? I made a stock from the bones, then blitzed the meat with some of that stock in a food processor. There’s zero waste, and it’s nutrient dense. It’s really a tremendous protein.”

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Marketman

JUNE 25, 2019

As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. Adding to the burden of our already strained water supply. of food production is either lost or wasted each year, we have the ability to turn this chain reaction around.

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Modern Restaurant Management

AUGUST 28, 2020

In 2017, at its annual Stars of the Industry Gala, the Restaurant Association of Maryland presented Plamondon with the Brice & Shirley Phillips Lifetime Achievement Award. He began his life-long career in the hospitality business at the food service division of Stouffer in Newark, N.J., Sedgwick St.,

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Modern Restaurant Management

SEPTEMBER 14, 2021

Sandy is a graduate of Walsh College with a Bachelor’s of Accountancy and accomplished the designation of Certified Scrum Master in 2017. He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. William (Bill) M. Angott: President and Chief Executive Officer | 25 years.

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Modern Restaurant Management

JANUARY 31, 2020

percent from the previous year, led by underperformance in restaurant, food and nightlight categories, as well as brick-and-mortar shops. voted Republican in 2016 – North Dakota, South Dakota, Wyoming, and Alaska – with services sectors and several food-related economic growth trended blue — Washington D.C.,

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Modern Restaurant Management

OCTOBER 31, 2019

Among grocery experiences, H-E-B and Whole Foods made it into the top rankings. Although food quality sometimes suffered due to the speed at which orders were ready before the customer arrived. The top performers – Whole Foods and Chick-Fil-A – had wait times that were far faster than those at the bottom.

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EATER

MARCH 24, 2021

For lettuce growers, even a modest warming of the planet has the potential to accelerate existing risks of foodborne illness in the supply chain — and bring about issues we can’t foresee. In 2010, a review of climate change and food safety concluded that climate change “may have an impact on the occurrence of food safety hazards.”

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Marketman

JUNE 25, 2019

As diners become more aware, restaurant choices will increasingly be made based on the establishments’ ability to offer organic and clean foods. Adding to the burden of our already strained water supply. of food production is either lost or wasted each year, we have the ability to turn this chain reaction around.

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Sustainability 2050 Seasonal Menu Food Supply 40

EATER

MAY 3, 2024

When my first novel was released in 2017, I found myself depleted and exhausted. Global Market Insights reports that nutraceuticals, a marketing term for a food product that implies pharmaceutical effects, were a $423 billion global industry in 2022. Were they simply a waste of money? Athletes showcased tubs of protein powders.

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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. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

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Modern Restaurant Management

FEBRUARY 14, 2020

Postmates found that chocolates, flowers & food are all as popular as ever on Valentine’s day, as you’d expect, but this year they took a look at the romantic orders for February 14 that are a little less expected. Another big non-food or flower delivery? Food Waste is Higher.

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EATER

JULY 6, 2022

Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. But then, they say, they came to realize that the story told by the restaurant — that a fine dining establishment can create a blueprint for transforming the food system — is essentially a fantasy.

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EATER

APRIL 11, 2023

Ingredient by ingredient, Hawaiʻi chefs and farmers are working towards putting more local food on diners’ plates Down a muddy road in Waimanalo, half an hour from bustling Honolulu, Fung Yang cuts airy portobello mushrooms from miniature landscapes of white mycelium inside of a temperature-controlled shipping container.

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