Modern Restaurant Management
FEBRUARY 17, 2025
“The last widespread outbreak of HPAI in 2015 was largely seasonal with most cases occurring during the winter and spring migration periods for wild birds,” said Earnest. A core tenet of the hospitality space is that you focus on people over profits. Through January 2025, the U.S.
Modern Restaurant Management
FEBRUARY 17, 2025
“The last widespread outbreak of HPAI in 2015 was largely seasonal with most cases occurring during the winter and spring migration periods for wild birds,” said Earnest. A core tenant of the hospitality space is that you focus on people over profits. Through January 2025, the U.S.
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Modern Restaurant Management
FEBRUARY 10, 2020
Healthier Hospitals. It wouldn’t be an unusual tally of meals consumed by a patient admitted to a hospital for heart disease or stroke. It’s clearly not health food, yet it’s the type of sustenance offered at hospitals every day nationwide. Council introduced the Healthy Hospitals Amendment Act of 2019.
Modern Restaurant Management
JANUARY 21, 2020
Between 2005 and 2015, the restaurant and hospitality industry had the highest percentage (14 percent) of sexual harassment filings received by the Equal Employment Opportunity Commission (“EEOC”), [1] in which the complainant's industry was specified. [2] 5] 362 NLRB 1108, 1109 (2015). [6] 10, 2019), [link]. [4]
Modern Restaurant Management
MARCH 12, 2021
First-time Chicken Salad Chick (CSC) franchise owner Claibourne (Clay) Rogers was introduced to the fast-casual concept in 2015 when she served as an account director at the brand’s public relations firm, Fish Consulting. “I was blown away by the hospitality and passion she showed.
Modern Restaurant Management
NOVEMBER 8, 2022
Workers’ compensation data shows an uptick in the number of new employees injured on the job, especially in the hospitality and food service industries. Copyright © 2015 Marsh LLC. New Employees Have More On-the-Job Injuries.
Modern Restaurant Management
NOVEMBER 8, 2022
In 2015, Emmanuel developed an exclusive partnership with StarChefs for Symrise and began moderating panel discussions with successful culinary professionals. After these episodes, my conversations with culinary leaders continue to highlight that a of people left the hospitality business for good.
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