Remove Food Truck Remove Kitchen Safety Remove Ordering
article thumbnail

Restaurants Pivot to the new ‘Post-COVID’ Consumer Behavior Patterns

Modern Restaurant Management

It’s not enough just to recover, retail and specifically restaurants and the food industry are compelled to pivot, adapt and create a model that will endure. One hotel in upstate New York increased salaries of kitchen staff to $20 from $12.50 Food Trucks Factor in the New Normal.

article thumbnail

From Ghost Kitchens to Living Kitchens: A New Vision for Food Service’s Next Great Space

Modern Restaurant Management

Ghost kitchens, you’ve got spirit, but not much soul. Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Not up for opening your own off-site kitchen?

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

The Kitchens Are Still Open: Eateries Reinvented

Modern Restaurant Management

Several restaurant owners had shown concerns even before the official closure, expressing the need for support from the government in order to be able to handle business costs and staff wages. At the drive through spot, customers are able to drive up and collect their orders of alcohol without having to leave their cars. to 2 p.m.

article thumbnail

Digital Dining and ‘Restaurant Recovery’ Show

Modern Restaurant Management

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. ” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. .

article thumbnail

As Your Restaurant Rolls with the Punches of COVID-19, Keep These Tips in Sight 

Modern Restaurant Management

Unequivocally, restaurateurs and entrepreneurs in the food industry have been among the hardest hit, economically speaking, by the COVID-19 pandemic. Furthermore, since lockdown orders were first implemented in mid-March, many restaurants have been forced to make significant staff cuts. Keeping Staff on Payroll While Staying Afloat.

article thumbnail

THE 2021 CHEF SKILL SET

Culinary Cues

The labor-intensive environments that have been typical in kitchens are nearly impossible to maintain. 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.

2021 468
article thumbnail

Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.