Compost Magazine Website Management 
Goliath Consulting
MAY 19, 2020
It can be stressful to manage a growing catering business without relying on technology. there will be logistical challenges in trying to keep track of every detail without a business management software. According to Daniel Smith, writer for QSR Magazine, “technology is playing a prominent and escalating role in catering.
Modern Restaurant Management
MARCH 16, 2021
As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.
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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. Additionally, turnover rates for restaurant employees and managers continue to be at all-time highs.
Modern Restaurant Management
JUNE 24, 2020
Square is launching On-Demand Delivery for Square Online Store where sellers can dispatch a courier through delivery partners for orders placed directly on their website. For owners: Businesses can now select safety measures they have in place at their property by accessing the checklist in their Tripadvisor management center (for free).
Goliath Consulting
MAY 10, 2021
Especially compostable menus.) alcohol landscape” and have even “managed to pose a risk to mainstream beer brands.” According to Francesca Cocchi , from Food Network Magazine, the latest diet trend isn’t low carb, it’s low carbon. On their website they call it a “nutrition label, but for the planet.”.
Modern Restaurant Management
FEBRUARY 18, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” In addition to improving the guest experience, technology also makes it easier for restaurants to manage their operations.
Ken Burgin
JUNE 7, 2022
Melissa Goffin from Redgum BBQ talked about how central sustainability is to everything they do – from using local timber for the BBQ, choice of packaging, composting, waste reduction and energy use. This is an extended version of an article that was published in Hospitality magazine. This sustainable thing can be contagious!
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