Modern Restaurant Management

OCTOBER 22, 2020

These codes also allow for engagement tracking in real-time by being able to measure interactions, campaign success, and glean more insights into consumer behaviors and preference. QR codes work because they are easy and universally recognizable. QR codes also work to identify the customer to the restaurant.

Nutrition 206

Nutrition Hospitality Hospitality 206

Food Recovery Network

SEPTEMBER 14, 2022

Between each success is hard work, pivoting, failure, recalculations, and tenacity in motion. Our hope is that by sharing those details, we can continue to work with all of you to achieve our goals for this program year and feed people experiencing food insecurity, faster. FRN supports the economic security of our team.

K-12 52

K-12 Purchasing 52

Modern Restaurant Management

JULY 28, 2022

Behavioral information is data you’ve gleaned from customer interactions with your business. Each POS system will collect different data based on your needs, and how that system works. It’s usually information that your customers provide you with, like: Name. Phone Number. Behavioral Information. What the customer orders.

Inventory 204

Inventory 204

Food Recovery Network

DECEMBER 16, 2022

For anyone who has started an FRN chapter, or became involved early on in the chapter’s existence, you know how much work it is to get a food recovery program up and running. I even helped run a super cool fresh produce pop up market in Atlanta as part of FRN’s gleaning initiative this month! have access to nutritious food.

Campus Dining 52

Campus Dining Dining Hall Business Event 52

Modern Restaurant Management

APRIL 21, 2020

Some franchisors are trying to work with franchisees on reduced or eliminated franchise fees. So the issue becomes — how restaurants, hotels and others in the hospitality industry can try to work with their lenders or landlords during this time.

Hospitality 178

Hospitality Hospitality Staffing 178

Food Quality & Safety

DECEMBER 5, 2023

With minimal food safety “positive” testing results from which to mine data and glean insights into potential environmental or product contamination, the food industry must evolve to take the “small data” that is gathered from incidents and augment it with expertise in microbiology and food safety to solve complex challenges.

Food Safety 52

Food Safety 52

Modern Restaurant Management

JULY 16, 2020

For restaurant employees, these financial losses have taken a heavy toll on their incomes as roughly two-thirds of restaurant workers have either been working reduced hours, been furloughed, or laid-off as discovered in our survey of 3,500 American business-decision makers and individuals.

Catering 112

Catering Catering 112

GFI

NOVEMBER 9, 2023

These companies showed attendees how alternative proteins work beautifully with any cuisine. We feel even more reinvigorated by the passion and ingenuity of the people working in this field. Working hand-in-hand with policymakers is critical to the success of the alt protein industry. The Better Meat Co.

Chef 64

Chef Nutrition Purchasing 64

Modern Restaurant Management

DECEMBER 6, 2019

Third-party audit results can work in the same way. Similarly, if an organization has a self-assessment program, you may be able to glean valuable insights from self-assessment scores, as well. Ask questions such as: Are our health department scores improving?

Food Safety 123

Food Safety Catering Catering Food Preparation 123

Chef's Deal

MAY 23, 2024

You can contact the manufacturers or dealers to work closely with their engineering team to manage the production phase of the unit. While their power range doesn’t compare to a screw compressor’s, they can still work well and be paired with other compressors if needed.

Cruise 52

Cruise Purchasing Commercial Kitchen Catering 52

Modern Restaurant Management

JULY 1, 2020

“The Ecolab Science Certified Program combines our work in the lab with our experienced on-site sales and service force to ensure a seamless implementation that consumers can see.” For those restaurant orkers who have been laid-off due to COVID-19: 32 percent have been asked to return to work, and have done so.

Chef 178

Chef Purchasing Food and Beverage Food and Beverage 178

Modern Restaurant Management

NOVEMBER 17, 2020

Some interesting insights gleaned include: Parade watchers are 19 percent more likely to purchase Purdue brand turkey and 10 percent more likely to purchase Butterball brand. As a result of the significant drop in travel, more than half of hotels report they have less than half of their typical, pre-crisis staff working full time currently.

Food and Beverage 130

Food and Beverage Food and Beverage Purchasing Catering 130

Modern Restaurant Management

FEBRUARY 1, 2021

The best premiumization opportunities in North America lie in tequila (60 percent), dark rum (32 percent), and mezcal (29 percent), based on insights gleaned from the Bacardi Global Brand Ambassador Survey 2020. Premium spirits are also forecasted to increase their global volume market share to 13 percent by 2024, according to IWSR.

Food and Beverage 122

Food and Beverage Food and Beverage Customer Service Customer Service 122