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COVID-19 Crowdfunding for Franchise Expansion

Modern Restaurant Management

The brand, which first opened its doors in 2014, currently has five locations in New York City. We launched Pure Green in 2014 in New York City, and currently operate five stores throughout the city. Why did you decide to take Pure Green the franchise route? Opening a Pure Green Franchise has an average start-up cost of $150K.

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Automation Proves To Be a Necessity for Restaurants During COVID

Modern Restaurant Management

Long lines generally lead to long wait times, which result in a negative purchase experience for customers who expect efficiency, regardless of the times. A survey by marketing firm Impact found that 54% of customers who had a negative purchase experience share it with at least five other people.

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Celebrating 90 Years of Fresh, Maine Lobster

Modern Restaurant Management

In 2014, Snyder and Russ Bernard, purchased Beal’s from Mary Beal, the widow of the third-generation owner Sam Beal. The company has recently purchased the Log Cabin Restaurant location on Mt. What Harvard Beal founded in 1932 as a wholesale fish market evolved into a go-to waterfront dining destination and experience.

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After multiple Jimmy John’s outbreaks the FDA warns them to fix the problems

Bill Marler

coli O121 Outbreak, Jimmy John’s Restaurants Alfalfa Sprouts 2014. coli O121 that occurred in May 2014. Among people for whom information was available, dates of illness onset ranged from May 1, 2014, to May 20, 2014. This strain was not seen elsewhere in the United States in October 2014. Multistate E.

FDA 236
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If history is a guide, no obvious common link between E. coli O121 and Falafel

Bill Marler

Among these 15 ALDI shoppers, 6 reported eating Earth Grown brand frozen falafel purchased from ALDI in the week before getting sick. 2014 Multistate Outbreak of E. State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Here are some prior E. 2018 Outbreak of E.

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Did you know that FSIS has a zero tolerance for Salmonella in beef served to school kids, but not for the rest of us?

Bill Marler

Some of that chicken is purchased through typical commercial channels, but schools can also obtain it via the Poultry Products Purchase Program, which is administered by USDA’s Agricultural Marketing Service (AMS). 2014) showed that, from 2006 to 2012, ground beef sold to the NSLP performed better on Salmonella spp.

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MRM Research Roundup: Mid-September 2021 Edition

Modern Restaurant Management

The “support local” movement that helped sustain several restaurants during the pandemic won’t be going away any time soon, with more Canadians purchasing and ordering from their local restaurants directly, and for items other than just takeout or delivery. In 2014, U.S. ” Attracting New Diners.