Modern Restaurant Management

DECEMBER 16, 2021

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. New versions of virtual venues like food halls (several vendors or offerings from one group, all on one ticket). In addition, there is an increasing emphasis on sustainability with our restaurant customers.

Food and Beverage 450

Food and Beverage Food and Beverage Staffing Inventory 450

Modern Restaurant Management

AUGUST 19, 2020

This partnership comes at a time when the demand for safe, fresh meal solutions has been heightened by food safety concerns brought on by the coronavirus pandemic. Additional, more comprehensive courses are slated for development in 2020 and early 2021. The possibilities are endless. at The French Pastry School.

Food and Beverage 515

Food and Beverage Food and Beverage Chef Purchasing 515

Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Chris Adams, VP of Strategy, Oracle Food & Beverage. As restaurants begin to gather more data, we will see the rise of Artificial Intelligence (AI) implementation to drive safety and growth.

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Food and Beverage Food and Beverage Chef Culinary Education 497

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food safety will focus on the supply chain.

Food and Beverage 345

Food and Beverage Food and Beverage Staffing Chef 345