EATER

MAY 5, 2021

And there’s no going back now. This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. The pandemic has forced restaurants to accommodate delivery in order to stay relevant.

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Delivery Back of House Food Order Online Ordering 324

Modern Restaurant Management

SEPTEMBER 23, 2020

” “We were on a path to integrate more technology into our operations before COVID-19 and found ourselves fast-tracking during the pandemic so that we could get back to business as fast as possible, serve our customers and keep our people employed,” said Kevin Youkilis, owner of Loma Brewing Company. SpotOn Transact, Inc.

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Serving White Paper Food Recycling 517

Modern Restaurant Management

APRIL 20, 2020

Bennett, adds: “We at CORE continue to stand by the food & beverage service employee with children every day when they face a health crisis or natural disaster. This edition of MRM News Bites features ezCater, S?mrus, Feed the Front Line. 10 feeds one healthcare worker, $300 feeds a unit, and $3,000 feeds a whole hospital floor.

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Healthcare Small Business Kitchen Safety Front of House 450

EATER

SEPTEMBER 23, 2024

Just because food is grown locally doesn’t mean it’s climate-friendly. are preparing for the dwindling of food in the coming winter. are preparing for the dwindling of food in the coming winter. In doing so, they’re also recognizing that chefs can play a larger role in building food systems able to survive long into the future.

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Seasonal Menu Food Supply Sourcing Agriculture 315

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.

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2022 Mobile Ordering Guest Recovery Point of Sale 539

EATER

JUNE 21, 2024

Nor does much of the food at São Paulo’s thousands of Japanese restaurants, which, according to the Brazilian Association of Japanese Gastronomy , outnumber the country’s ubiquitous steakhouses. It commonly shows up on menus, referring to an assortment of sushi and sashimi. Rafael Salvador Telma Shiraishi.

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Food Supply Recruiting Customer Experience Supplies 310

EATER

JUNE 3, 2020

Food is prepared by volunteers at an East Oakland Collective event. East Oakland Collective’s mission is to push back against racist policies and fight for meaningful, lasting change. One way it does that is to ensure its community has access to food. East Oakland Collective.

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Back of House Food Supply Government Supplies 315

7 Shifts

JULY 12, 2024

Variable costs Variable costs depend on your restaurant’s level of activity, including food and beverage costs, labor costs, and supplies. COGS is a restaurant metric that includes everything you spend on food and drinks to make the dishes you serve. Reduce your bills by opting for energy-efficient appliances and lighting.

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Food Truck Customer Service Seasonal Menu Loyalty Program 397

Modern Restaurant Management

JUNE 26, 2023

The food industry is always keeping an eye on deadlines, with perishables that need to be harvested rapidly and processed for canning or freezing, or for rapid delivery to restaurants, supermarkets and other institutions. Read on to learn more about the impact and future of automation in the food industry. billion by 2027.

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Food Food Supply Small Business Uniforms 251

EATER

AUGUST 3, 2020

These items, after all, were important — this was our purumenth, our food for the many rainy days ahead. It is, most simply, the practice of stocking up for times when food is scarce. Goa’s monsoon season has long necessitated the practice of purumenth, or stocking up. Today, during the COVID-19 pandemic, it’s a new kind of lifesaver.

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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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2020 Kitchen Safety Consumer Goods Point of Sale 345

EATER

AUGUST 12, 2021

Customs restrictions, high transport costs, and a short shelf life have made the world’s greatest mangoes — grown in Pakistan — difficult to come by in the U.S. After dropping off most of the load at my cousin’s house, I took my cut, a private stash of two boxes. The cargo facility’s waiting area was small, with only one attendant.

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2010 Agriculture Food Truck Email Marketing 364

EATER

MAY 8, 2023

You’d miss out on some truly compelling food experiences only a short drive or train ride away. Even before construction was completed, the chefs were supplying fruits and vegetables to some of Paris’s top restaurants, such as Mokonuts and Septime. Marine Billet The gardens at Le Doyenné. Le Doyenné A room at Le Doyenné.

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Food Seasonal Menu Back of House Training 304

EATER

JUNE 4, 2024

There’s no shortage of giftable food items in Paris. Follow our expert advice, and you’ll arrive home with the best — and most intact — food souvenirs from Paris When I travel, shopping for food and tabletop items is a must — spices, sweets, and antiques allow me to savor and relive my experience when I return home.

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White Paper Airlines Travel Back of House 286

Cheetah

SEPTEMBER 30, 2021

But the root cause of the current food chain crisis and rising food prices runs deeper than that. Supply chain disruptions and shortages like these are hitting every part of the food service industry hard. Labor Issues Exacerbate Food Chain Crisis. Summer Heat Wave Inflames Food Shortage.

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Food Supply Supplies Pricing Food 78

Modern Restaurant Management

MAY 12, 2020

" "It's going to be a long road back to normal," said Steven Hall. "Even In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. Dining Bond Goes Global.

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Mobile Ordering Online Ordering Food Order Hospitality 376

Modern Restaurant Management

SEPTEMBER 10, 2021

Eight months after the acquisition by Capriotti’s, Wing Zone is rolling out a brand refresh which features technology upgrades, a revamped menu, an energized restaurant design and experience, a new logo and other assets designed to further position the brand as one of the undisputed leaders in the chicken wing category.

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Franchise Franchising Food Fast Casual 471

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.

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Food Tip Distribution Guest Recovery Food Safety 433

EATER

JULY 1, 2022

Alongside gifts of Ikea furniture and outgrown toddler clothes, some groups are becoming de facto food distribution networks This story was originally published on Civil Eats. For the last 15 months, Lee has hosted a weekly food pantry out of her garage for the community of people she connects with through the online platform Buy Nothing.

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Airlines Front of House Back of House Food Safety 246

Modern Restaurant Management

DECEMBER 3, 2020

“I discovered PJ’s Coffee back in 2002, and have been hooked ever since,” said Wright. PJ's Hopes to Open 187 Locations Throughout Florida in Next 10 Years. PJ’s Coffee of New Orleans plans for rapid expansion throughout Florida with hopes to bring 187 new locations within the next 10 years.

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Franchise Franchising Catering Online Ordering 414

EATER

MAY 26, 2021

Scanning the aisles of small, locally owned gas stations in the South is like taking a step back in time. Few other places stock old-school Necco Wafers, Mary Janes, Bit-O-Honeys, and Chick-O-Sticks alongside foods like pickled eggs, pickled sausages, gizzards, barbeque, and pound cake.

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Travel White Paper Small Business Training 364

7 Shifts

JULY 1, 2024

While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. Nearby amenities: The surrounding amenities can positively impact your bar's appeal, especially if it's near other restaurants, public transport, and easy-access parking. How profitable is a bar?

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Bar License Food Supply Restaurant Law 221

EATER

DECEMBER 6, 2021

The can also makes the water feel colder, a perception that’s apparently backed by science , making it taste more refreshing than the water that flows out of my Brita pitcher. And water in a can gave the brand the unique opportunity to appeal to the party crowd: The tall boy beer can look is a natural fit for a festival, house party, or bar.

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Recycling Food Truck Beverage Point of Sale 296

Modern Restaurant Management

AUGUST 28, 2020

“Over the last century, women, despite their incredible contributions, have struggled to make it in professional kitchens — held back by inequalities unfairly put upon them,” said Rob Sundy, Head of Brand Marketing & Creative Studios at Whirlpool Corporation, the parent company of the KitchenAid brand.

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Allergens Kitchen Safety Guest Recovery Customer Service 364

EATER

DECEMBER 8, 2022

Amongst the farm fields, bait supply stores, and nature trails through the marshes, there’s no longer any trace of what was once the caviar capital of the world. Amongst the farm fields, bait supply stores, and nature trails through the marshes, there’s no longer any trace of what was once the caviar capital of the world.

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Food Supply Back of House Recruiting Supplies 246

Cheetah

JANUARY 20, 2022

But as supply chain issues, labor shortages and health concerns persist, the small menu trend is making increasingly more economic and operational sense as a long term strategy. One of the most pressing issues currently influencing all aspects of food-service is the labor shortage. Reading Time: 3 minutes.

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Seasonal Menu Food Supply Allergens Supplies 148

EATER

APRIL 6, 2021

Photo of the author by Melissa Heale. God made it easy for us, the theory goes, and made flowers that look like eyes to treat eye infections, plants with red extracts for the blood, and womb-shaped fruit for birth. It’s pseudoscience of the highest order, but the point is not whether it works, but what it means that this logic held sway for so long.

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Book Food Supply Back of House Take-out 263

EATER

MAY 29, 2020

Nick Kokonas explains his businesses’ pivots on Eater’s Digest As restaurants around the country furlough or lay off their workers or permanently close, Chicago’s high-end tasting menu destination Alinea is bringing in record revenue and has brought back its staff. Nick Kokonas is an owner of both operations. Nick Kokonas: Great to be here.

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Back of House Kitchen Safety Email Marketing Take-out 244

EATER

FEBRUARY 7, 2022

Me, I was cleaning out a trash can full of dog food to make room for 50 pounds of flour. One woman’s journey into the heart of grain and how our flour is made Where were you during the great bread baking boom of 2020? In went the white stuff, a flurry of particles clouding around me like a halo.

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Consumer Goods Back of House Small Business 2020 263

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6

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2019 Compost Mobile Ordering Online Ordering 322

EATER

DECEMBER 6, 2022

And the year’s most thrillingly personal trend sees chefs embracing a subversive interest in what would once have been called “ fusion ” cooking: At Eater’s Best New Restaurants of the year, bucatini tossed in tom yum sauce and pizza topped with vibrant green chutney aren’t gimmicks — they’re game-changers. Hillary Dixler Canavan.

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2022 Fine Dining Dine-in Food Truck 246

Perfect Daily Grind

AUGUST 21, 2022

There are a number of sustainability issues across the entire coffee supply chain , but none have quite received the same level of attention as single-use cups. However, with consumers becoming increasingly conscious of their environmental impact, it’s clear that more and more businesses need to adapt and move away from disposable cups.

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Waste Recycling Compost Café 141

Restaurant Clicks

NOVEMBER 28, 2021

NYC is already known for its fantastic food, and Chelsea is a culinary hotspot that undoubtedly contributes to New York City’s culinary fame. Miznon is an Israeli pita restaurant offering the very best of Mediterranean street food tailored to incorporate NYC’s flavor profile. Chelsea restaurants are among the best in the city.

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Website Management Reservations Online Ordering Back of House 119

Future Food

MARCH 1, 2021

The last eighteen months have seen a tremendous rise in the acceptance of food delivery into our daily lives. Whether it’s prepared food or fresh food, the trend is obvious and apparent to all. From a prepared-food perspective, the rise of delivery aggregators is gaining momentum at a terrific rate of knots.

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Front of House Back of House Delivery Seating 88

The Food Corridor

MAY 7, 2020

Two common themes are food businesses transitioning to online ordering for delivery or curbside pickup, and others turning to an ecommerce model. Transition to Food Delivery or Ecommerce. Separate hot elements from cold, for example, and use appropriate packaging to keep the food at its best in transit. Delivery Logistics.

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Delivery Online Ordering Food Email Marketing 98

Perfect Daily Grind

MARCH 14, 2023

Bhavi Patel is a dairy technologist and food and travel writer, who has been writing extensively about the global coffee industry for some years now. It’s believed that in 1938, nomadic hermit Hira Giri brought coffee seeds from Burma (now known as Myanmar) back to Nepal. tonnes of coffee.

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Agriculture Education 2050 Training 139

Deliverect

APRIL 1, 2020

With the closure of restaurant dine-in services to slow the spread of the Coronavirus, online food ordering has become a crucial business model overnight. Online food delivery has been skyrocketing in the past few years, so many restaurants already have a solid delivery model in place. . already pay upfront and online.

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Delivery Food Online Ordering Food Safety 91