Modern Restaurant Management

OCTOBER 11, 2021

Whether you’re serving gourmet food in a fine dining establishment or flipping burgers next to the local university, there’s going to be an audience that works best for your business. For example, if you own a food truck adjacent to a university, you could focus your marketing efforts on college students.

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Modern Restaurant Management

DECEMBER 15, 2020

To listen, click here. A new episode of The Main Course , our podcast series with MarketScale, is served up every Tuesday.

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Modern Restaurant Management

MARCH 18, 2024

The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Food trucks that bring food to patrons where they live and work has become a part of everyday life. Today’s restaurant guests are more knowledgeable and food savvy than ever before.

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Modern Restaurant Management

SEPTEMBER 18, 2020

Additionally, plant-based and immunity-boosting foods, sanitation and outdoor dining has accelerated to an all time high. Nourishment will need to be more nutritious, and food consumption will need to be more functionally driven. Nourishment will need to be more nutritious, and food consumption will need to be more functionally driven.

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Modern Restaurant Management

NOVEMBER 24, 2021

Restaurants have faced labor shortages, supply and equipment shortages, and climbing food prices, with no past playbook on how to navigate the crisis. Supplies are stuck in the harbor, on trucks or are just non-existent as both national and international supply chain shortages remain. Food Shortage. Equipment Shortage.

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7 Shifts

JUNE 20, 2022

We chatted with some of those most experienced in the ghost kitchen game to find out some myths, best practices, and tips for success in this food service style. One ghost kitchen may contain multiple units where different brands can prepare food for delivery, and in some cases, pickup. Table of Contents. What is a ghost kitchen?

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Modern Restaurant Management

APRIL 8, 2020

While many have opted for collecting services, a significant number of restaurants are delivering freshly prepared dishes, diligently packed in takeaway food boxes and ready to be delivered at customer’s doorstep without physical contact. weekdays and 10 a.m.

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Modern Restaurant Management

DECEMBER 22, 2020

They touch on new store designs, improvements in its digital platforms, in-store experience, its COVID response and the recent addtion of food trucks into its business model. To listen, click here. A new episode of The Main Course , our podcast series with MarketScale, is served up every Tuesday.

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Modern Restaurant Management

JANUARY 19, 2021

There are multiple reasons for this including the inherent dangers in preparing and serving food, frequent staff turnover resulting in new team members who are unfamiliar with your operations, and a continuous stream of customers who can be injured or become ill during or after their visit, to name just a few.

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Modern Restaurant Management

SEPTEMBER 22, 2022

We were ill-prepared for the COVID pandemic that devastated the food industry with supply chain disruptions, product and labor shortages, and soaring inflation. The biggest learning from COVID is that food businesses must be prepared for any crisis – and ensure their suppliers all along the supply chain are also prepared and resilient.

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Modern Restaurant Management

MAY 25, 2022

Quality food and top tier service with the incentivization of loyalty programs and a good location should be enough to get a good share of local customers. It is common for curious prospects to Google “food near me”, and one of the factors that helps your local ranking capability is reviews.

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Culinary Cues

JULY 15, 2024

We hire and fire, increase pay, or add more staff, change restaurant menus or add convenience foods to reduce the need for qualified employees, or simply accept that poor attitudes and inconsistent product are just “the way it is.” So, here we are, fighting the effects of the disease of caring and knowing. Make this your benchmark.

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Modern Restaurant Management

AUGUST 18, 2020

. “Our marketing plan has always been to get new people to try our food,” he said. We continued to advertise and market our food, focusing specifically on takeout and delivery to drive business. “So many calls to the restaurant referenced they had seen our truck out front or driving around the town.

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Modern Restaurant Management

NOVEMBER 24, 2020

Should you consider entering the food truck business? Evaluate whether internal systems are running at their peak and identify opportunities to introduce new menu items or to open new locations. Does your dining room layout need a social distance inspired layout?

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7 Shifts

OCTOBER 21, 2021

Fresh: Modern vegan and vegetarian food with an emphasis on whole and natural ingredients. From casual restaurants and coffee shops to fast food chains and new trending restaurant concepts like the virtual restaurant , there's a restaurant concept for every owner and every diner. Example: Cluster Truck. Fast Food Chains.

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EATER

JANUARY 8, 2021

But Teddy Vasquez and Omar Gonzalez, along with his brother, Oscar, would go on to change the direction of Mexican street food in America by making a dish from their small, Poblano community in Tijuana a sensation north of the border. Coatzingo is one of many small towns near Izúcar de Matamoros.

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Modern Restaurant Management

OCTOBER 28, 2020

Remove buffet and other communal food areas. As a result, according to CDC guidance , restaurants and bars are advised to “discourage sharing of items that are difficult to clean, sanitize, or disinfect” and “avoid sharing items that are reusable, such as menus, condiments, and any other food containers.”

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Modern Restaurant Management

AUGUST 28, 2020

One Chicago restaurant, Recess, a trendy spot at the site of a former Ryder Truck facility, worked with our team to commission two 20- to 40-foot murals as a way to recalibrate and celebrate after the lockdown phase and welcome their customers back. For some restaurateurs, it’s all about the food they serve.

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Modern Restaurant Management

OCTOBER 20, 2020

Without these pricey anchors dragging down your profitability, you just might be able to focus on making food, and not making rent. Better Work: Make Off-Site Kitchen Jobs the Very Best Job in Food Service. Managing high turnover , training new hires, and maintaining morale are known issues in food service.

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Modern Restaurant Management

MAY 6, 2021

The RRF will provide tax-free grants for food and beverage venues that lost revenues in 2020. Eligible establishments include restaurants, food trucks, bars, breweries, wineries, and bakeries. Business food and beverage expenses. How will the program work? Business mortgage obligations. Rent payments. Debt service.

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Modern Restaurant Management

NOVEMBER 12, 2020

However, many of the food industry problems that have been exacerbated by the pandemic, have been aggressively simmering under the surface for years. Virtual kitchens, with their low barriers to entry and streamlined delivery focus, are a smart and inexpensive way to get your food into customers’ hands.

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EATER

MARCH 20, 2024

Carina Guevara Why TikToks filmed at the taco truck, the taqueria, or otherwise around food feel so much like home I spend a fair amount of time scrolling the depths of Latinx TikTok, and the subject of tacos is inevitably one of the subgenres that takes up much of my FYP. Is he saying “homes”?

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Modern Restaurant Management

JULY 22, 2024

Preventing Unnecessary Food Costs and Waste In addition to preventing excessive energy usage, a connected equipment strategy produces other cost-saving benefits. They also avoid wasting money on food customers could reject because it was burned—and the costly reputational damage resulting from those incidents.

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Modern Restaurant Management

APRIL 7, 2020

When people are being urged to stay home except for essentials like food, healthcare, medications, and fuel, heading to a favorite restaurant for a sit-down meal is unlikely, and sometimes, impossible. Haven’t partnered with a food delivery service like GrubHub or Postmates? Now is the time to do it.

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EATER

DECEMBER 6, 2023

Lille Allen/Eater Raise a glass to the year’s best bars, restaurants, pop-ups, and roving trucks across 21 Eater cities The Eater Awards is the culmination of a year of intensive dining and drinking research led by intrepid editors in 21 U.S. Join Eater in celebrating the 2023 Eater Awards winners.

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Modern Restaurant Management

SEPTEMBER 3, 2020

Unequivocally, restaurateurs and entrepreneurs in the food industry have been among the hardest hit, economically speaking, by the COVID-19 pandemic. Staff must be properly trained to both follow and enforce facility spacing and traffic flow, and food handlers (such as kitchen staff and servers) must wear masks and gloves at all times.

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Modern Restaurant Management

AUGUST 10, 2022

Food prices are soaring amidst supply chain disruptions, increasing labor costs, and processing plant shutdowns. The food service industry is scrambling to keep up with these new costs, pushing the price of a restaurant meal to a 40-year high. Restaurants must keep innovating to elevate the diner experience. First-Rate Service.

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The Rail

OCTOBER 8, 2024

By Briana Hilton, Contributor Uncle Gussy’s is known as one of NYC’s most famous food trucks. Serving Greek food since 1971, Uncle Gussy’s has a big following and (usually) a queue for its famous gyros, Greek salad, and fries. To operate gear, food trucks need to keep their motor running.

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Modern Restaurant Management

OCTOBER 22, 2020

New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report.

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Modern Restaurant Management

JULY 24, 2023

Artificial Intelligence (AI) technology has become invaluable in the food industry. Validating and verifying food safety. Modern consumers are increasingly conscious of their food sources and want to know more about the ingredients used in their meals. Another crucial aspect of modern restaurant supply chains is validation.

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Embrace the Suck

DECEMBER 25, 2019

You have a major food distributor in your market that you are probably buying from. It could be Sysco, US Foods, Performance Food Group, Ben E. Keith, Shamrock Foods, Gordon FoodService or another regional brand. Things don’t just get loaded onto a truck by little magical elves.

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Modern Restaurant Management

OCTOBER 12, 2022

Serve Special (Spooky) Food and Drinks. Do the same for your food menu and consider offering special party discounts to entice customers even more. Advertise about drink and food specials with a sneak peek photo of a particularly tempting treat. Half the fun of Halloween is dressing up in something special.

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Modern Restaurant Management

SEPTEMBER 1, 2023

Forecasting tools enable managers to purchase food, beverage, and supplies at the right level. Every time a truck pulls up to the back dock, it costs money. Unlike other industries, inventory management in food industry applications must take limited shelf life and peak freshness times into consideration.

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Modern Restaurant Management

JUNE 22, 2022

Over nine decades, Beal’s Lobster Pier, which has become one of Maine’s great food and waterfront destinations for the over 3.5-million Obviously there needs to be good food and the right value and for us, we make sure that our team understands both and each of them play a role to accomplishing these goals.

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Modern Restaurant Management

MARCH 21, 2024

It also ended with continued economic growth and low unemployment, making it a profitable, yet challenging year for small businesses in the food service industry. The food service industry has seen one of the largest increases in new business applications since 2019, with the introduction of food trucks and other non-traditional eateries.

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Culinary Cues

JANUARY 8, 2021

Chef’s who are able to progressively teach cooks and even service staff about the ingredient, preparations, flavor profiles, pairings, and presentations of the food that is designed and produced in the kitchen will be in high demand. will find themselves in the winner’s circle. [] FLEXIBILITY.

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Modern Restaurant Management

SEPTEMBER 8, 2022

Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. However, even with the greatest attention to food safety, there is no single way to eliminate all foodborne illness because its sources are numerous and diverse. Traceability Is Essential.

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