Modern Restaurant Management

DECEMBER 14, 2022

In what ways are robots enhancing restaurants and serving as problem solvers? On a base level, service robots are enhancing the restaurant experience through their sheer novelty – who wouldn’t be curious to be served food by a cute robot? Robin Zheng.

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Front of House Customer Service Customer Experience Entertainment 450

Modern Restaurant Management

APRIL 26, 2024

To keep up, restaurants need systems that can quickly check if dishes contain allergens and alert staff. This requires technology that can analyze ingredients against common allergens and instantly inform the kitchen and serving staff. QR code menus, for example, are a simple but effective solution for diners with allergies.

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Dietary Restrictions Allergens Point of Sale Customer Experience 251

7 Shifts

SEPTEMBER 26, 2022

It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Health, Allergen, and Food Safety Training and Certifications. Commercial kitchen equipment safety. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course.

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Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

JANUARY 3, 2024

We look forward to another year of serving up fresh dishes and brighter mornings to every customer with care, openness and intention. The fusion of technology with a focus on genuine connections ensures a dining landscape that not only meets consumer needs but leaves a lasting, positive impact on both patrons and the communities they serve."

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2024 Loyalty Program Customer Experience Customer Service 332

Modern Restaurant Management

NOVEMBER 4, 2019

Penne Bolognese – Meat-free Bolognese sauce covers freshly made penne pasta and serves as Pomodoro’s most popular vegan dish. Classic Meatless Meatballs– One of Pomodoro best-selling dishes reimagined with Meatless Farm meat-free ground and served on a bed of spicy red sauce. Not anymore.

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Fast Casual Seasonal Menu Innovation Customer Experience 280

360Training

JUNE 11, 2020

during preparation or serving. Cross-Contamination with Allergens. Allergens are proteins that cause an allergic reaction in some people. The most common food allergens are found in: Eggs. You need to be careful with PHFs to prevent contamination of other ingredients or food that’s ready to be served.

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Allergens Front of House Kitchen Safety Food Safety 78

The Restaurant Times

JANUARY 31, 2022

As many US adults intend to manage their weight, they check the nutrition labels with the top four items that they focus on: calories, sugar, sodium, and serving size. Include Allergen-Free Foods In The Menu. In other words, more and more consumers will be looking for allergen-free food items.

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Allergens Food Consumer Goods Point of Sale 83

Perfect Daily Grind

JUNE 21, 2020

Nor should you unquestioningly embrace specialty coffee servings such as the Chemex and V60 just because of their association with the third wave. Keeping both customers and staff members from unnecessarily touching surfaces and equipment is another measure worth implementing, as it drastically reduces transmissions from occurring.

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Café Consumer Goods Customer Experience Sustainability 137

Sante

APRIL 13, 2020

Adding plant based protein to your menu can serve the needs of customers, the planet and your bottom line. Rebellyous Foods makes 100% vegan “chicken” nuggets, strips and patties that are served in schools, hospitals, corporate cafeterias, and restaurants. Stacey Sears.

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Sustainability Innovation 2019 2018 130

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Language Practice: If your restaurant serves international clientele, ChatGPT can help staff practice key phrases in different languages, enhancing their ability to communicate effectively with a diverse range of guests.

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Training Kitchen Safety Dietary Restrictions Food Safety 68

Culinary Digital

DECEMBER 22, 2021

From production management to food costing, foodservice professionals today rely on business platforms like CulinarySuite Lite to equip their kitchen staff to function more effectively with reduced food waste and automation. The various costing, nutritional analysis, and reporting tools make this process simple and down to a button click.

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Allergens Waste License Customer Service 52

The Food Corridor

JANUARY 4, 2022

The software offers tools and features specially built for kitchen-based creators, to assist chefs and caterers deal with allergens, special dietary requirements, food delivery, and other needs specific to food producers. Shef connects local chefs with hungry foodies, delivering meals to be heated up and served at home.

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Catering Food Online Ordering Kitchen Safety 105

Hot Schedules

JANUARY 14, 2020

You can make $150 by serving a single bottle of champagne. For example, serving a beer requires different training from shaking up a cocktail. So too does the amount of time needed to serve, clear, and tend to each set of guests. Equip your team with a scientific approach. Now, a higher level of accuracy is possible.

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Employee Relations Download White Paper Allergens 78

Lavu

DECEMBER 20, 2019

meal, to ensure that people can check for allergens. Alternatively, see if you can find a similar recipe online to serve as your shopping and cooking guide. This means that you, first, need to have access to a kitchen, as well as all of the equipment like. Refer to the list to get a good sense of what will go into your.

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Online Ordering Food Allergens Point of Sale 78

360Training

MAY 21, 2020

✅ ✅ Allergen. Learn2Serve is also equipped to serve broader training needs. ServSafe also offers modest user management and reporting capabilities that will serve the needs of many small businesses. Course Type. Learn2Serve. Food Handler. ✅ ✅ Food Manager. ✅ ✅ Tobacco.

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Food Safety Certification Beverage Training 78

Apicbase

MAY 21, 2024

Tailoring your menu to varying expectations based on these factors will enhance guest satisfaction and loyalty, helping your restaurant become a favourite among the diverse diners you serve. Make sure your team understands cross-contamination risks, training them to avoid allergen exposure by following safe food handling practices.

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Menu Dietary Restrictions Allergens Seasonal Menu 52

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Now, service and delivery robots are serving food to customers.

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Back of House Front of House BOH Point of Sale 52

The Restaurant Times

MARCH 10, 2023

They supervise other servers while also serving their tables. They serve soft drinks, make mixed drinks, and pour beer, wine, and other alcoholic and non-alcoholic beverages. They help to create the wine list and food pairings and also educate the staff so that they can better serve customers. The answer to the FOH manager.

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Front of House FOH Back of House Online Ordering 52

The Restaurant Times

AUGUST 30, 2022

and guest-facing content (such as allergens, nutritional content, etc.) In this way, you can free your staff from the task of inventory management and let them concentrate on what they are expected to do best – serve the customers and create excellent guest experiences. due to the lack of adequate storage capacities.

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POS 2022 Point of Sale Mobile Ordering 52

Apicbase

MARCH 3, 2023

Ingredients are linked to their respective suppliers, package sizes, nutritional values, and allergen information. Apicbase will immediately calculate the cost and nutritional values per serving or for an entire menu. Moreover, the software generates an accurate allergen list, accessible via QR.

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Point of Sale POS Management Management 52

Modern Restaurant Management

NOVEMBER 2, 2023

Revealing what it’s really like to serve as a health inspector, she tackles the issues and experiences many inspectors face but rarely discuss in public forums. This can lead to cross-contamination and foodborne illness as well as cross-contact and a food allergen issue.

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Kitchen Safety Food Safety Allergens Employee Relations 474

Modern Restaurant Management

AUGUST 28, 2020

He served on countless non-profit boards throughout Frederick County and the state of Maryland. He graduated in 1954 from the School of Hotel Administration at Cornell University, where he had served as president of the Delta Kappa Epsilon (DKE) fraternity and was a catcher on the baseball team. 20, 1955, and served in the U.S.

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Allergens Kitchen Safety Guest Recovery Customer Service 364

Modern Restaurant Management

NOVEMBER 18, 2019

Specific training, tools and timer adjustments should be provided for preparing atypical menu items like stuffed quail; freezer-to-fryer foods that are larger and make take longer to fry than those that are typically served; and produce like artichokes that may be more difficult to wash. With extra customers comes more dirty dishes.

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Food Safety Food Allergens Seasonal Menu 385

Modern Restaurant Management

JUNE 6, 2023

This may occur when raw meat touches another ingredient, or when a potential allergen touches another area of the kitchen. Obviously, you can’t serve a piece of undercooked poultry to a diner and expect to avoid trouble. Avoid cross-contamination. Cross-contamination occurs when microbes travel from one place to another.

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Food Safety Management Management Kitchen Safety 444

Modern Restaurant Management

NOVEMBER 17, 2020

As for quick-serve restaurants, 71 percent prefer self-service kiosks over interacting with a person at least some of the time. Further, bartenders and wait staff need to be equipped with knowledge of brands that encourage trade-ups or give consumers the feeling of a treat. Only 19 percent responded that they prefer a person.

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2020 Mobile Ordering Online Ordering Food Order 402

The Rail

OCTOBER 7, 2022

By Violetta Njunina, Contributor In 2018, restaurants served over 200 million guests , and employed over 9.9 This number is expected to be much higher if food safety complaints and allergen incidents are taken into consideration. million food workers. million by the year 2030. million for a fast-food restaurant.

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Food Safety Training Kitchen Safety Food 219

Modern Restaurant Management

JANUARY 5, 2021

If the technology in question is online ordering then large, vibrant images representing the food or drink on offer, clear references to any allergens and links/sub menus for customer favorites and meal deals should all be included.

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Online Ordering Point of Sale Allergens Customer Experience 395

Perfect Daily Grind

OCTOBER 31, 2019

It doesn’t always take large amounts of an allergen to cause sickness or even death. This means that using the same jug to handle different milks could trigger a reaction in someone – even if the jug has been rinsed and contains only microscopic amounts of the offending allergen. Accidental cross-contact can put a person at risk.

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Allergens Food Document Food Safety 79

360Training

JANUARY 14, 2019

coli O157:H7 in ground beef, salmonella in peanut butter, or food with an undeclared allergen. Examples include minor labeling problems, such as improper format or undeclared ingredients that are not allergens. Store the items separately from food, utensils, equipment, linens, and single-use items. Examples include E.

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Food Kitchen Safety Food Safety Allergens 60

Clover - Restaurants

MAY 3, 2024

Enforce age limitations: Each state has minimum age requirements for working in a restaurant, as well as for various duties that can be performed based on age , and for serving and bartending beer, wine, and spirits. Kitchen equipment is visibly dirty. Dirty rags are used to clean food contact surfaces and equipment.

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Kitchen Safety Food Safety Food Food Supply 52

Modern Restaurant Management

OCTOBER 15, 2019

Different rules on allergens, trace components and pesticides have proved to be a hurdle for the global chained consumer foodservice market. The presence of a number of companies, including Brinker International Inc. and Compass Group PLC, makes the competitive environment quite intense.

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2019 Point of Sale Small Business Consumer Goods 211