Equipment Recycling Seating 
Culinary Cues
AUGUST 22, 2022
There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. The kitchen was not filled with the most sophisticated equipment and certainly not computerized. For the guest there was a high level of comfort and trust.
Modern Restaurant Management
JANUARY 24, 2025
These programs empower participants to design, manage, and operate high-performing, eco-friendly kitchens, equipping them with the tools to lead in this green industrial revolution. The most expensive thing in any foodservice establishment is an empty seat and nothing contributes more to that than inconsistency.
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Modern Restaurant Management
JANUARY 22, 2025
pipes intersecting walls) or wrong equipment placements. Allowing designers to adjust everything, from seating and kitchen workflows to lighting and décor. For customers, 3D design tools allow the creation of warm and interactive dining spaces since restaurant operators can try different seating arrangements.
Modern Restaurant Management
FEBRUARY 16, 2021
As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt.
Modern Restaurant Management
SEPTEMBER 23, 2020
The sweepstakes, featuring a grand prize of $10,000 worth of state-of-the-art tech equipment for an ordering and payment system, and $1,500 worth of carryout packaging, can be found at www.smithfieldgood2go.com. Not only is single-use plastic cutlery not recyclable, it’s ending up in our oceans and killing sea life.
Modern Restaurant Management
JUNE 11, 2020
While having to reduce the number of seats is never ideal for a restaurant, many states are requiring it. The best option is to remove some tables and chairs from your dining room altogether in order not to have a bunch of empty seats as reminders of restrictions. Give your outdoor seating the same importance you give indoor.
Modern Restaurant Management
OCTOBER 2, 2020
The economic aspect of sustainability often takes a back seat to the other two elements, but right now, it’s the key to surviving and thriving in the time of COVID-19. The truth is: waste management, recycling, hood cleaning and grease trap services are more often than not a source of overspending and inefficiency.
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