Remove Back of House Remove Design Remove Kitchen Safety
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The Future of Restaurant Design Post COVID-19

Modern Restaurant Management

In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. With the evolution of the hospitality design, Heating, Ventilation and Air Conditioning (HVAC) systems will need to adapt to the changing architecture. Good mechanical design starts with ventilation, filtration and proper airflow relation.

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Beyond the Scoop Shop: A Blueprint for Scaling Artisan Food Businesses

Modern Restaurant Management

What starts as a passion for quality, craftsmanship, and unique flavors often turns into a logistical challenge when demand grows beyond the capacity of a single storefront or kitchen. Looking back, I was optimistic—perhaps a bit naïve—about what scaling would require. Scaling an artisan food business is no easy feat.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.

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Can AI Address Labor and Food Safety Challenges?

Modern Restaurant Management

Ofer Zinger, co-founder of Kitchen Robotics, thinks so. The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. It also self-cleans, helping ensure food safety. Can AI and robotics provide solutions to some of the toughest challenges faced by QSRs?

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Visual Communication Assists Restaurants During Uncertain Times

Modern Restaurant Management

Signs and graphics have been and will continue to be integral to restaurant owners’ success as they navigate the ever-changing process of getting back to business. In your parking lot, designate spots for curbside pickup that includes a number to call upon arrival. Front of House. Outside Your Restaurant.

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From Ghost Kitchens to Living Kitchens: A New Vision for Food Service’s Next Great Space

Modern Restaurant Management

Ghost kitchens, you’ve got spirit, but not much soul. Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Not up for opening your own off-site kitchen?

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Best Practices to Prevent Theft in Your Restaurant

Modern Restaurant Management

Make sure the important areas of your kitchen are easily visible on surveillance such as the cooler and cabinets, register and all entrances and exits. Restaurant theft is expensive. One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. Why is this helpful?