Modern Restaurant Management
JANUARY 13, 2023
Since the pandemic, restaurants have endured a plethora of issues ranging from fluctuating dining restrictions to supply chain issues to rising food prices. But arguably no issue has proven to be as constant and bedeviling as the labor shortage. Recent research has proven the industry is still struggling to rebound on staffing, reporting a woeful 500K fewer employees than before the pandemic.
Wasserstrom
JANUARY 10, 2023
Griddles, flat top grills, planchas … No matter what you call them, routine cleaning and maintenance is key in extending the life of your professional kitchen equipment while exacting perfect flavor notes on a food-safe surface. Our guide shares tips on proper commercial griddle maintenance to keep your valuable foodservice investment operating at peak condition […].
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Sculpture Hospitality
JANUARY 13, 2023
Do you love working in the hospitality industry but want to profit directly from your work as an owner? As a fledgling entrepreneur, you really have two options. You can either build your own start-up business, or you can invest in a franchise business that has all the foundations you require already in place.
Fast Casual
JANUARY 12, 2023
"Since 2017, our average unit volumes have increased more than five-fold from less than $700,000 to almost $3.5 million," said Ralph Bower, CEO of The Melt, based in California.
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Modern Restaurant Management
JANUARY 12, 2023
It’s January, which means restaurant operators and managers have been juggling busy holiday crowds for breakfast, lunch and dinner while also planning the employee party that typically occurs this month. With restaurant employees putting so much care into every plate and table while their patrons leisurely embrace the holiday spirit, these parties are an opportunity to truly return that hospitality to those who make it so special for guests the rest of the year.
LTI, Inc.
JANUARY 12, 2023
LTI, Inc., a leading manufacturer and designer of modular and custom food serving counters, fabrication and serving technologies , recently announced the promotion of Willis Smith to director of educational sales. Smith has been with the LTI organization since 2007 when he joined as a VisionDesign project manager. He is transitioning from his current role as an education sales specialist, where he was instrumental in enhancing the impact of LTI’s VisionDesign décor services.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Fast Casual
JANUARY 10, 2023
Adam Leff, co-founder and chief strategy officer for Merchant Centric, shares best practices for protecting your brand's digital reputation.
Modern Restaurant Management
JANUARY 11, 2023
Restaurants finances are squeezed now more than ever. When you decide to purchase your equipment such as ice machines, you expect it to work for at least 10 years, with the regular preventative maintenance it will. However, PM’s are the first to go when money is tight and some machines will last less than five years because of poor maintenance habits.
Hobart
JANUARY 10, 2023
You are perpetually one disastrous day from being forced to close your commercial or industrial kitchen. Bad luck can strike at any moment, so why not be prepared? The various Hobart Service plans are an excellent option for any kitchen seeking to avoid unwanted downtime due to kitchen repairs or maintenance. With Hobart Service plans, you are covered in the case that the unfortunate and unexpected happens, with a variety of coverage types available to suit your commercial or industrial kitchen’
Eating at a Meeting
JANUARY 9, 2023
Elise Buellesbach was on stage at the 2022 FARE Food Allergy Summit when Tracy first heard her speak. She was getting the first-ever Young Leader Award for her work as a college student with food allergies and celiac disease to lobby and fight for systematic change on campus. As a student studying political science at American University, she's passionate about understanding the legislative process so she can help create systemic change for those who suffer from invisible disabilities (e.g. food
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Fast Casual
JANUARY 9, 2023
IoT can scale as far and wide as its connectivity and data security will allow — from the tiniest devices featuring built-in wireless connectivity to HD video surveillance systems, enabled by cellular routers or gateways. The potential is there, but choosing the right solutions requires careful consideration.
Modern Restaurant Management
JANUARY 10, 2023
In mid-November, sweetgreen opened its first advanced order vehicle pickup window, “sweetlane” in Schaumburg, Illinois. As the first of its fleet, the “sweetlane” provides an effortless experience for visitors in vehicles to pickup online orders through a drive-up window. To order via “sweetlane,” customers place their order through the sweetgreen website or app, and choose “sweetlane” as their desired retrieval method under “Select a Pickup
Food Safe Limited
JANUARY 10, 2023
Home / Blog Hazard Analysis Critical Control Point (HACCP) Training – NZQA Unit Standards About our HACCP and Training Courses Read our 5☆ Trainee Reviews on Facebook & Google now. Scroll down for all New Zealand Qualifications Authority (NZQA) HACCP training unit standard details: HACCP Certificate Training; Level 3 – Unit Standard 28263 : Describe requirements and responsibilities for monitoring food safety using HACCP in a food processing operation Purpose: People credited wit
IN Food Marketing
JANUARY 11, 2023
In honor of National Spaghetti Day, the IN team chose to celebrate the best way we know how: with a marinara brand test. Armed with three well-known marinara brands, we boiled up some pasta, grabbed some forks, and ate ourselves into post-lunch nap. Just kidding; we’re pasta-professionals. The Candidates Newman’s Own – $2.69 Bertolli – $2.59 Rao’s – $7.39 These three brands were chosen due to their brand recognition, in-store availability, and perceived qualit
Fast Casual
JANUARY 9, 2023
Consumers have spoken! The future of retail and hospitality is omnichannel, cloud-based, and connected. Is your business prepared?
Modern Restaurant Management
JANUARY 11, 2023
On January 1, 2023, Assembly Bill (“AB”) 676 went into effect, significantly amending the California Franchise Relations Act and Franchise Investment Law. These provisions will apply to franchise agreements entered into, amended or renewed on or after January 1, 2023. If the amendment was initiated by the franchisee and the amendment does not adversely impact the franchisee’s rights, that amendment is not subject to AB 676.
Modern Restaurant Management
JANUARY 9, 2023
Restaurant operators are “braced for potential challenges” this year, according to the latest National Restaurant Association Business Conditions survey Currently, 50 percent of operators across the U.S. expect to be less profitable in 2023. Rising food, labor and energy/utility costs pose significant challenges heading into 2023. The majority of small and midsize U.S. business leaders anticipate a recession in 2023, according to JPMorgan Chase’s 2023 annual Business Leaders Ou
Modern Restaurant Management
JANUARY 13, 2023
In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. Thank You! California Pizza Kitchen (CPK), is relaunching its popular Thank You Card promotion that rewards every guest with prizes just for dining at the restaurant. Starting Monday, January 16, CPK will hand out sealed Thank You Card envelopes to guests dining in or taking out at any location nationwide*.
Fast Casual
JANUARY 11, 2023
Discover how Raising Cane's Chicken Fingers restaurant is using branch solutions to manage its wired and wireless connectivity and multiple cellular operators.
Fast Casual
JANUARY 9, 2023
Discover how future-proof technology can create optimized workstations to keep your business ahead of the competition.
Fast Casual
JANUARY 10, 2023
Explore how ChargeItSpot deploys their kiosks in stores and other retail venues with their own Wireless WAN network and LTE connectivity.
Modern Restaurant Management
JANUARY 10, 2023
Seventy-eight percent of small businesses that run ads on TikTok have already realized a positive ROI–the majority within just six months. according to Capterra’s TikTok Marketing Survey. TikTok marketing yields undeniable power, especially with Gen Z as it helps mitigate choice paralysis by giving users immersive, vertical videos that take them inside a business instantly, rather than sifting through text-heavy sites.
Modern Restaurant Management
JANUARY 12, 2023
2023 has the potential to be transformative for restaurants, with opportunity for new innovation beyond a recession in these first months. The common theme you’ll see is restaurants continuing to do more with less, both to weather economic uncertainty and to deliver on heightened expectations from consumers. Thankfully, even if consumers dine out less, their desire to maximize each occasion will help buoy restaurants through this time.
Modern Restaurant Management
JANUARY 9, 2023
As the sober-curious movement grows, new socializing norms and behaviors are emerging. BARE Zero Proof’s first annual “The State of Sober Socializing” study unpacks the changing motivations and behavior of those who choose not to drink alcohol, and examines how the hospitality industry is addressing the needs of this emerging community.
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