Modern Restaurant Management

AUGUST 17, 2020

Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste. As I mentioned earlier, food quality is an essential part of our value proposition. When we make our food better, we create more customers. The Importance of Quality. This should never be compromised.

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Cafeteria Food and Beverage Food and Beverage Catering 474

Modern Restaurant Management

JUNE 18, 2020

Many organizations offer on-site catering and cafeteria amenities as a convenience to employees, but with work from home requirements employees are forging for themselves. With millions of people working remotely, lunchtime, once a time of socialization, has been reduced to redundant trips to the refrigerator.

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Inventory Cafeteria Catering Catering 474

Modern Restaurant Management

FEBRUARY 28, 2020

Following its rapid expansion over the last year, propelled by the expansion of avocado distribution and new produce categories with Kroger, and landing on European retail shelves at Edeka in Germany and Salling Group in Denmark, Apeel is now extending its plant-derived food-waste fighting solution beyond retail into the foodservice channel.

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Chef K-12 Cafeteria Cruise 419

LTI, Inc.

FEBRUARY 14, 2023

When it comes to redesigning a K-12 school cafeteria, there are quite a wide variety of options in cafeteria serving line equipment. Commonly Used School Cafeteria Kitchen Equipment Serving counters are the backbone of cafeteria equipment. Common School Cafeteria Serving Line Problems (and Fixes!)

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K-12 Cafeteria K-12 Cafeteria Nutrition 52

Modern Restaurant Management

OCTOBER 16, 2020

Food Service Orders Begin to Rebound. While restaurants, cafeterias, and retail food purveyors have been failing at double the normal rates, the survivors have seen a significant recovery, according to data from MarketMan. Moreover, nearly 1/4th of the world’s food supply is adulterated annually.

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Food and Beverage Food and Beverage Food Service Food Service 553

Modern Restaurant Management

FEBRUARY 10, 2020

Since 2015 the Humane Society of the United States has delivered plant-based training to nearly 11,000 culinary staff at large-scale food service operations, including working with over 95 health care facilities to increase availability of plant-based offerings in cafeterias, on patient menus or both. ” Chicken Plus Blend.

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Hospitality Hospitality Recipes Nutrition 459

Food Recovery Network

JULY 29, 2024

Saying Yes Gaylord National made a critical decision to say yes to being a positive contributor to their community by sharing their surplus food.

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Dining Hall Convention Center Cafeteria Chef 52