Modern Restaurant Management

JUNE 29, 2020

As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.

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Culinary Education Restaurant Management Restaurant Manager Hospitality 215

Modern Restaurant Management

MARCH 13, 2020

What are some ways restaurant owners and operators can be safe and welcome guests while maintaining social distance? As the Coronavirus crisis continues, Modern Restaurant Management (MRM) magazine asked industry insiders what best practices restaurants should have in place for social distancing, as per CDC guidelines.

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Culinary Education Restaurant Management Restaurant Manager Food and Beverage 199

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice.

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Culinary Education Purchasing Restaurant Management Restaurant Manager 203

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. Some restaurants have also driven profitability by featuring lower cost but higher margin food items through menu placement and attractive pictures.

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Staffing Purchasing Culinary Education Chef 196

Modern Restaurant Management

SEPTEMBER 16, 2020

Modern Restaurant Management (MRM) magazine surveyed marketing experts to find out the best ways restaurants can market themselves now. They'll likely post about the event tagging you and your restaurant, driving more traffic and their followers to come visit you in the coming days and weeks. Here are their insights.

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Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Here are their insights. Frances Allen CEO at Checkers & Rally’s.

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Food and Beverage Food and Beverage Staffing Culinary Education 180

Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Rick Camac Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education).

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Staffing Culinary Education Customer Experience Purchasing 180