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Due to the Covid-19 outbreak effect on the restaurant industry, Modern Restaurant Management (MRM) magazine is compiling a list of resources available for restaurant owners, operators and managers. As reports of the disease spread, so do concerns about supply chain disruption, business operations, and employee safety and well-being.
However, as long as you keep the spotlight on foodsafety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a hub of contagion. Postermywall food delivery poster. Reassure customers that you regularly engage in all safety precautions.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. " Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp.
To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. " Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp.
US Foods Holding Corp. launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. The Restaurant Reopening Blueprint is informed by interviews with key stakeholders such as diners, restaurant staff and US Foods consultants and chefs. Click here to view the application and instructions.
In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. Barbara Castiglia , MODERATOR – Modern Restaurant Management. US Foods Ghost Kitchens. US Foods Holding Corp. The Main Course. FAT (Fresh.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features COVID-19 crisis statistics and surveys about third-party delivery, guest expectations, QSR reliance and more. In Asia, the third factor most often cited was provenance and food production methods. Yelp Economic Average. In the U.S. In the U.K.,
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. Food Industry Faces Consumer Pressures.
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet.
Data showed that the average monthly amount of single loyalty program user spent on food orders in 2020 was almost double compared to a non-user. According to the Punchh website, a San Mateo, CA based loyalty and engagement platform for businesses, “Personalized experiences are what turns anonymous buyers to loyal super fans” (5).
Data showed that the average monthly amount of single loyalty program user spent on food orders in 2020 was almost double compared to a non-user. According to the Punchh website, a San Mateo, CA based loyalty and engagement platform for businesses, “Personalized experiences are what turns anonymous buyers to loyal super fans” (5).
However, as long as you keep the spotlight on foodsafety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant will remain safe from the contagion. The webinar is on May 28th, 2020 at 4pm ET. Use these additional measures to keep your employees safe: Provide Safety Gear.
Customers want to be able to order food regardless of location and with little delay. A simple online ordering page on your website or linked to your website can be a straightforward and convenient method. A simple online ordering page on your website or linked to your website can be a straightforward and convenient method.
There is more remote work, sustainability has become essential for business, and competition from food delivery services, local restaurants, and retail is fierce. It centralises intellectual property (IP) related to recipes and menus, and automates inventory management. Markets and demand have changed.
Managing a chain of company-owned restaurants is very different from working with franchisees. Create a dedicated franchise program page on your website, include it in your social media strategy, and attend relevant tradeshows and networking events. Last but not least, don’t forget you can (and should!)
Enhancing your health and safety protocols. Check for state requirements on your governor’s or state health department’s website. General managers and restaurant owner/operators should create checklists for crew and managers to use during their shifts. ManagingFood Pick Up and Delivery.
Guest Intelligence tracks 6 main categories ‘food’, ‘beverage’, ‘service’, ‘ambiance’, ‘value’ and ‘intent on return’. Full-service restaurants experienced an erosion in net sentiment for ‘food’, ‘ambiance’, ‘value’ and ‘intent on return’ during the quarter. Multi-unit managers in full-service are now responsible for an average 8.8
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