WHAT RESTAURANTS HAVE LEARNED DURING THE PANDEMIC
Culinary Cues
AUGUST 3, 2020
Suddenly, those items that were simply a phone call away from supplier to restaurant are faced with inventory shortages.
Transportation Related Topics 
A PROUD HISTORY FOR THE KITCHEN MAJORITY
Culinary Cues
NOVEMBER 18, 2022
No other art form connects so many stakeholders through the process of growing, processing, transporting, preparing, serving, and enjoying a product. [] THE HEART OF THE ECONOMY IN TOURIST COMMUNITIES. No other art form provides the artist with instant feedback on the quality of his or her work.
Agriculture 
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How Sizing Up The Competition Improves Your Business Plan
Modern Restaurant Management
FEBRUARY 14, 2022
You’ll need to take a moment to think about your diners: who are they and what are their transportation needs? If you’re catering to a Gen Z crowd (younger, with less money), you’ll want to be near public transportation.
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How to Reduce Your Restaurant’s Carbon Footprint
7 Shifts
AUGUST 4, 2020
That’s not all, the WWF reports that food waste produces even more waste: “When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it. One step of the supply chain you can control is transportation. There’s a whole supply chain of wasted energy that comes with it.
Food Supply 300
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Emerging from COVID With a More Sustainable Approach
Modern Restaurant Management
JANUARY 20, 2021
Disruptions in processing, as well as transportation, have created numerous problems for restaurant owners across the country. It’s also a more environmentally friendly endeavor as it doesn’t rely as much on large forms of transportation. Consumer demands have also caused a shortage of certain items, especially meats.
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What Is the Carbon Footprint of the Restaurant Industry and How Can You Measure Yours?
Modern Restaurant Management
MARCH 27, 2023
From emissions released during the production of the ingredients, to the water used to grow fruit and vegetables, to the transportation emissions involved in the supply of ingredients – the carbon footprint associated with the resulting meal can be as much as eight kg of carbon dioxide (CO2).
Transportation 180
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THE SOUL OF A RESTAURANT
Culinary Cues
NOVEMBER 22, 2022
When we eat authentic soul food we are transported to the environment where the cook matured, where he or she connected with ingredients, and how their socio-economic condition impacted what and how those ingredients were prepared. When we listen to authentic soul music, we can feel the musician’s pain and joy.
Back of House 397
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META BOFINGER’S RESTAURANT SECRET
Culinary Cues
DECEMBER 11, 2023
A Blue-Plate Special was a hearty meal that always included meat, potatoes, a vegetable, bread and butter, and ample amounts of coffee. Full-service restaurants would later refer to this as a Table d’hote selection.
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10 Inspirational Hospitality Industry Stories During COVID-19
Social Hospitality
MAY 6, 2020
This invaluable partnership with JetBlue and United Airlines will ensure we can provide transportation to these fearless warriors at no additional cost.”. “I am calling on all medical professionals from across the country to come to New York City and help us win this fight.
Hospitality 388
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AI, VR, Holographs and More in QSRs
Modern Restaurant Management
MARCH 6, 2024
These experiences use VR to transport diners to different settings or to tell a story that compliments the meal. VR can create an immersive environment that enhances the storytelling aspect of a meal, evoke certain emotions, or transport diners to far-off locations, making the dining experience memorable and distinctive.
Protecting the Planet and Profits
Modern Restaurant Management
NOVEMBER 3, 2021
When considering the transport element, the method of transport is more significant than distance travelled and avoiding food that has been air-freighted will have the most significant travel-based impact. Beef in particular has a very high carbon footprint relative to other meats, emitting 60 kg of carbon for every kg of beef.
Food Supply 208
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Decreasing Food Waste Through Advances in Cold Chain Management
Modern Restaurant Management
SEPTEMBER 1, 2022
But if distributors were to handle smaller, more manageable loads, these containers could reduce spoilage during storage at the fulfilment centers and last-mile transport. For instance, machine learning software can forecast models to predict inventory, transport time, consumer demand, and spoilage probability. Machine Learning.
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THE VALUE OF THE SCHOOL OF HARD KNOCKS
Culinary Cues
OCTOBER 20, 2021
We appreciate a bike after we are relegated to walking everywhere and relish owning a car even more when our previous mode of transportation was that bike. This may be true, but appreciation of tools that allow this to occur is more pronounced once the individual understands how the task is done without it.
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The 5 Things Food Vendors Don't Want You to Know
Embrace the Suck
DECEMBER 25, 2019
Then throw on top of that the drivers who have to follow strict rules and regulations for transporting food over interstates and you might now see your labor issues as not so bad. You see foodservice distributors are more in the transportation business than the food business. The night team loads the trucks that become your route.
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Why Local is ‘The Last Mile’ for National Restaurant Brands
Modern Restaurant Management
JULY 20, 2022
” 'The Last Mile' This concept of “the last mile” was popularized by the transportation industry as they looked to bridge the gap between public transportation and a consumer’s final destination.
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Understanding the relationship between cycling & coffee production
Perfect Daily Grind
AUGUST 28, 2022
This means that while green coffee might be transported by road to ports or exporters, many farm workers rely on other forms of transport – including bicycles. Abbigail explains that as well as democratising transport, bicycles can also be used to process coffee. Exploring the relationship between cycling and coffee production.
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What’s your Business Plan B for when the Caronavirus hits Australia?
Ken Burgin
JANUARY 27, 2020
Export industries – rock lobster exports from Western Australia to China have stopped , because of transport and logistics problems in China. Much of it is delivered at very low cost through an extraordinarily efficient transport system – how will that be affected? What is their Plan B?
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Here Comes the Holiday Party: Seven Dos and Don’ts for Rewarding Restaurant Staffers
Modern Restaurant Management
JANUARY 12, 2023
Do provide transportation. Remember, holiday parties are their personal time, so making transportation convenient and gratis is a beyond-appropriate idea. Treat them and other non-imbibers with a bar that makes mouth-watering mocktails to show them they are valued as much as the colleague on his third Fernet.
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Keeping Track of Your Cash During One of the Biggest Weekends of the Year
Modern Restaurant Management
FEBRUARY 9, 2023
From Business to Bank : Typically, business owners or one of their trusted employees is responsible for physically closing out registers and transporting cash from the business to a local bank branch.
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How to Reduce Your Restaurant’s Carbon Footprint
7 Shifts
AUGUST 4, 2020
That’s not all, the WWF reports that food waste produces even more waste: “When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it. One step of the supply chain you can control is transportation. There’s a whole supply chain of wasted energy that comes with it.
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FOR THE LOVE OF RESTAURANTS and COOKING
Culinary Cues
FEBRUARY 1, 2021
I realized very early that the power of food to evoke memory, to bring people together, to transport people to other places, and I wanted to be a part of that.”. Great restaurants sweat the small stuff. “I Chef Jose Andres – Jose Andres Restaurants and World Central Kitchen.
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Predictive Scheduling: What It Is and How To Implement With Success In Your Restaurant
7 Shifts
FEBRUARY 14, 2022
For example, part of this new process requires that employers give “preferential treatment” to requests concerning transportation, childcare, other work, and training; however, a lack of clarity around how to prioritize these requests can be both problematic and confusing.
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STOP THE 100% TARIFF ON EUROPEAN GOODS
Culinary Cues
JANUARY 6, 2020
These “luxury items” are connected to farmers, artisans, wine makers, distillers, cheese maker’s, wine importers and exporters, wholesalers, retailers, transportation providers, restaurants, and other retail businesses. Keep in mind, that the Restaurant Industry in the U.S. is the second largest employer of people in our country.
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OUR DAILY BREATH – OUR DAILY BREATHE: A CHEF’S RESOLVE
Culinary Cues
MAY 2, 2020
A breath is a short moment that is in control.
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How much of the final price of a cup of coffee do farmers receive?
Perfect Daily Grind
SEPTEMBER 22, 2022
The price includes what the farmer was paid, plus in-country coffee production expenses such as milling, warehousing, transportation costs, insurance, customs, and other intermediary fees. Beyond traders’ margins, export, transport, and other freight costs are accounted for in the FOB price. Other production costs.
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Service Robots Solve Everyday Restaurant Problems
Modern Restaurant Management
DECEMBER 14, 2022
At GuGu Asian Table in Pennsylvania, BellaBot is helping deliver hot and cold dishes to tables without supervision and entertaining kid diners as they watch it transport their meals. Can you give some examples of how your products are being used in restaurants now?
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What Food Supply Chain News Means to You and Your Restaurant
Cheetah
JUNE 21, 2021
You get a glimpse into everything that’s happening right now in weather, seasonality, labor and transportation. We’re here to do the research for you and to help you foresee bottlenecks in farm labor, processing, transport and logistics challenges, as well as momentous shifts in demand. .
Food Supply 147
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Stop Fumbling Over Cash on Super Bowl Sunday: Key Considerations to Keep Cash Safe
Modern Restaurant Management
FEBRUARY 9, 2022
A fullservice partner will not only ensure you have the appropriate amount of cash on hand based on current activity and trends – including factoring in high-cash holidays like the Super Bowl – but can safely handle transport without risk of harm to your employees or cash loss. Cash Reporting and Reconcilement.
Cash Management 189
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Food Chain Crisis Explained: Supply Disruptions & Rising Prices
Cheetah
SEPTEMBER 30, 2021
For example, English dairy farmers discarded fresh milk due to a lack of transport trucks, and 20% of Italian tomatoes were lost this year to the heat. Ports, railroads, transporters, and distributors like Cheetah are the links that hold the food supply chain together, from picking to plate. Energy prices are very high right now too.
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How has technology helped to democratise green coffee trading?
Perfect Daily Grind
APRIL 17, 2023
What about transporting green coffee? The transportation of coffee has undergone major change,” he explains. “In In my great-grandfather’s day, everyone used boats to transport coffee. “If Containerisation Ultimately, more accessible transport has played a profound role in the global trade of green coffee.
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How Restaurant Employers Can Tie COVID Vaccinations to Wellness Programs
Modern Restaurant Management
MARCH 10, 2021
Under the CDC’s Phased Allocation of COVID-19 Vaccines plan, foodservice workers would be included in round 1C of the vaccination distribution rollout, along with workers in the transportation, construction, finance, IT and communications, energy, legal, public safety and media industries.
Restaurant Law 221
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What is a 9/80 Work Schedule? Everything You Need to Know
7 Shifts
NOVEMBER 2, 2021
With a 9/80 work schedule, employees would earn back approximately 26 hours - or one day - each year that they would have otherwise spent in their cars or on public transportation. Let's say it takes 30 minutes each way for employees to get to work for an hour round-trip each workday. Disadvantages of a 9/80 Schedule.
Leveraging Vendor Data to Improve Your Brand’s Operations and Align Locations
Modern Restaurant Management
JANUARY 11, 2022
With industry-wide insights, supply vendors can create uniform standards for trained professionals and quality-controlled vehicles for transportation. Tanks of beverage-grade gas supply are heavy and require care by the supplier.
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Teriyaki Madness Implements Technology to Combat Coronavirus Crisis Fallouts
Modern Restaurant Management
APRIL 1, 2020
It feeds up to ten people and is easy to transport, setup and put away (if there are any leftovers, which is doubtful!). Customers can sponsor a Teriyaki Bar by paying half and Teriyaki Madness will match it and deliver it for free to the hospital or healthcare office of their choice (within five to six miles of the shop).
Technology 189
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What Delivery Customers Expect During the COVID-19 Pandemic
Modern Restaurant Management
MARCH 30, 2020
Now more than ever, delivery customers are aware of who is handling their food and the way it was prepared and transported. Additionally, delivery customers expect all restaurants to enforce sending employees home who show symptoms or have been in contact with someone exhibiting symptoms. They expect safer food handling.
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Strategies for Financial Stability and Efficiency in Restaurant Supply Chains
Modern Restaurant Management
JANUARY 5, 2024
While commodity shortages, transportation logjams and other disruptions have eased, restaurants and other food service providers continue to apply lessons learned from recent periods of instability to make logistics and resupply processes more nimble and resilient.
Supplies 117
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Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant
Modern Restaurant Management
NOVEMBER 7, 2024
What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over.
Food Supply 177
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How to Invest for the Future When Profits are Down
Modern Restaurant Management
JULY 13, 2021
Wages, food, turnover, rent, utilities, and other operational costs have stayed level or increased as supply chain, labor and transportation disruptions continue to pop up. However, costs are not returning to pre pandemic levels.
Front of House 197
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How to Set Up Online Ordering for Restaurants
7 Shifts
FEBRUARY 26, 2021
courier, driver, offsite, dispatch, carrier, transport.) Each has their own advantages and disadvantages to consider. Should I hire my own drivers? 7shifts' data has seen a 243% growth in delivery-related roles (i.e. As of December 2020, 900 delivery-related roles have been created in the 9 months since March 2020.
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Is More Delivery/Takeout on Your Menu? Remove Food Safety Risks—Digitally
Modern Restaurant Management
JUNE 25, 2021
As meals are prepared, transported and occasionally reheated in customers’ homes, an endless array of potential safety issues could crop up—without warning or notice. The key to preempting them is to remove the human element from the equation—through technology.
Food Safety 203
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How F&B Companies Can Mitigate Some of the Industry’s Biggest Risks
Modern Restaurant Management
JANUARY 23, 2024
Any disruptions to their business can lead to disruptions to yours, whether it’s a transportation issue or challenges procuring raw materials. Additionally, partnering with an unreliable supplier can lead to significant supply chain risks.
Food Safety 197
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The Digital Revolution, Evolving Consumer Expectations and Other Trends
Modern Restaurant Management
DECEMBER 26, 2023
Food waste is a huge, expensive issue, with fresh foods often rotting on trucks during transport. Traditional farming methods aren’t always sustainable, with harmful pesticides, high emissions from truck transport, water wastage, etc.
Restaurant Startup Ideas
The Restaurant Group
JUNE 5, 2024
Choose the Right Location Your business location has more bearing on your success than you’d think.
License 155
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Four Steps to Manage Restaurant Waste
Modern Restaurant Management
MARCH 9, 2021
These wastes can also be transported to landfills to make compost manure and enrich the soil. While working with the right waste management company, here is how you can embrace the Reuse and Recycle in your restaurant. Organic food waste can be recycled for use as renewable energy sources.
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