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. Taco Bell committed to making all consumer-facing packaging recyclable, compostable or reusable by 2025 worldwide. " Benihana Plans Franchise Expansion.

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Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. It’s just a delicious meatball.”

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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. Plant-based Menu Items.

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Modern Restaurant Management

AUGUST 28, 2020

” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. 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 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

SEPTEMBER 14, 2021

He started his career with Hardee’s Food Systems in 1983 ending in the position of District Manager. Paul Soulliere began his career with Hardee's Food Systems in 1978 and worked his way up as Crew Supervisor, Assistant Manager, and Restaurant Manager. Bill is a 1982 graduate of Michigan State University.

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7 Shifts

JULY 20, 2024

Components of a restaurant’s financial report The food and beverage sales report, prime costs report, inventory report, profit and loss (P&L) statement, and cash flow statement are all critical components of a restaurant's financial management. You can do this by comparing your sales to the actual costs of ingredients and labor.

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Hot Schedules

NOVEMBER 3, 2021

What Hotel Menu Trends Will Define 2022? For these travelers, the dining experience will be back on the menu. Leading up to this, its pivotal that operators navigate global supply chain disruptions to continue enticing potential diners with a killer offering. The foodservice distribution industry is hypercompetitive and robust.

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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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Restaurant365

JANUARY 13, 2022

As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throws of the pandemic, many of us are resolved to doing better in 2022. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products.

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Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Whilst some food and hospitality businesses chose to pivot their businesses early, out of necessity, others have elected to respond to changes in consumer preferences and are quickly reshaping the food and hospitality landscape in front of our eyes.

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Modern Restaurant Management

MARCH 4, 2020

Serve a Seasonal Menu. Rather than always serving the same menu, try switching up your dishes each season. Using seasonal fruits and vegetables reduces production costs and energy. While local farms can grow produce out of season, it is harsher on the environment and more expensive. Reduce Food Waste.

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Restaurant365

JANUARY 13, 2022

As we end 2021 and consider the vast increase in takeout, comfort food, and overconsumption of alcohol that took place during the throes of the pandemic, many of us are resolved to doing better in 2022. Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products.

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2022 Compost Recycling White Paper 78

Notch

MARCH 17, 2022

The National Restaurant Association’s “What’s Hot” 2022 Culinary Forecast - an annual survey of 350 culinary leaders - found that sustainable packaging, plant-based foods, and zero waste were predicted to be leading culinary concepts this year. Restaurants often create avoidable food waste. Green Star Restaurant.

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Lavu

FEBRUARY 2, 2024

In the face of a staggering global issue, restaurants must proactively avoid food waste. billion tons of food are wasted annually across the globe. Restaurants, a big part of this challenge, can substantially impact by adopting sustainable practices and reducing their contribution to food waste.

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MBB Hospitality

JULY 7, 2024

Rising inflation continues to pose significant challenges for the food industry, convincing businesses to rethink their strategies to manage food costing solutions effectively. Analyze and Optimize Your Menu A strategic menu review can uncover opportunities for savings.

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MBB Hospitality

MAY 15, 2024

This article explores key trends that new franchisees and seasoned operators should monitor to ensure sustained growth and relevance. Meanwhile, automation in order processing and robotics in food preparation are helping franchises address labor challenges and increase efficiency.

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Harbor Touch

NOVEMBER 14, 2019

Use Extra Food and Cooking Products. By the nature of the business, restaurants tend to throw away a lot of food – according to a study by the University of Arizona; and this equals 9.55 percent of fast food and 11.3 percent of sit-down restaurants’ food. Donate food scraps as animal feed. Buy less food.

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Recycling Compost Food Supply Waste 148

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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Restaurant Clicks

DECEMBER 20, 2021

The Firehouse Restaurant Ella Dining Room & Bar Cafeteria 15L Mulvaney’s B&L Ruth’s Chris Steak House Zinfandel Grille Paragary’s Piatti Il Fornaio Sacramento Grange Restaurant & Bar Seasons 52. It implements many eco-friendly projects like recycling and compost to fulfill its green promise.

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Modern Restaurant Management

FEBRUARY 14, 2020

” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” ” The menu features hibachi, hibachi fried rice, stir-fry yakisoba noodles, ramen, sides and desserts. ” For every burger sold, $0.50 will be donated to the Foundation.

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Modern Restaurant Management

OCTOBER 31, 2019

National Menu Trends. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. Optimizing wait time is critical, the study found.

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EATER

DECEMBER 23, 2020

An American nod to the elemental luxuries of the Japanese ryokan, or inn, its 11-course kaiseki-style dinners are crafted from meticulously tended ingredients grown on its nearby five-acre farm, where photogenic rows of micro-seasonal produce managed by Katina are bordered by the banks of the Russian River.

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Modern Restaurant Management

NOVEMBER 2, 2020

For instance, if a restaurant could cross-utilize current staff to deliver food and already has the POS capabilities to handle delivery orders, the cost to launch could be minimal. Menu price changes. Now more than ever, consumers want to get their food and go, quickly.

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2020 Mobile Ordering Hotels Food Safety 553

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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