Modern Restaurant Management
AUGUST 5, 2020
In this edition of MRM News Bites, we feature a lot of tech news, a celebrity-owned virtual dining concept, and the annual Neighborhood to Nation Restaurant Recipe Contest. ” Neighborhood to Nation Restaurant Recipe Contest. TouchBistro Acquires TableUp.
Modern Restaurant Management
MARCH 7, 2020
Zach Poelma originally joined Southern Glazer’s in 2011 in the Office of Strategic Management and most recently, served as VP of Supplier Strategy and Business Development. Through April 24, participants can enter recipes in three categories: Cal-Mex, the REAL California and Plant-Forward. All finalists will win a cash prize.
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The Restaurant Warehouse
MARCH 29, 2025
In 2011, Dodger Stadium sold 2 million hot dogs, making it MLB's best-selling hot dog. The National Hot Dog and Sausage Council says that in 2011, Dodger Stadium sold 2 million hot dogs. Actor Vincent Price praised it in his cookbook, Treasury of Great Recipes. For hot dog lovers, it's like a dream realized!
Modern Restaurant Management
FEBRUARY 28, 2020
Or the story might concern a small but meaningful moment, like a breakthrough recipe idea, a single epic meal, or the thought process underlying the design of a room. At the time of the first nationwide fundraiser in 2011, all of Jersey Mike’s 454 locations raised $600,000 for 66 charities.
Total Food Service
NOVEMBER 30, 2023
The pizza franchise company has seen a slow-but-steady growth since opening the doors of its first location in Stamford, CT in 2011, thanks to its leaders’ strategic franchise-forward moves. After diving into the world of franchising, Imbrogno said that they kept the recipe identical to what it always had been. “We
Modern Restaurant Management
AUGUST 28, 2020
In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A The goal is to have 370 healthy, easy-to-make recipes for an eCookbook. To learn more, click here.
FMT Magazine
OCTOBER 28, 2024
The recipe for the sausa-ge is based on 60 % pork meat, made of shoulder and knuckle meat, 18 % neck fat and 22 % ice. In the trial the standard basic recipe is modified by exchanging 5/6 of the neck fat through a fat replacer made out of SANACEL® add 035. KG developed a fat reduced and fib-re enriched boiled sausage.
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