Modern Restaurant Management

JUNE 7, 2024

To discuss food safety, Modern Restaurant Management (MRM) magazine reached out to a number of restaurant industry executives. Peter Cryan (PC) is a seasoned executive in the restaurant and hospitality industry. And each year, these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.

Food Safety 490

Food Safety Cafeteria FDA Food Supply 490

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Students see the cafeteria as a place of social pressure and time pressure. .” The findings?

Chef 419

Chef K-12 Cafeteria Cruise 419

Modern Restaurant Management

AUGUST 5, 2020

Its proprietary guest engagement solution, which is used by more than 600 restaurants throughout the U.S. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. Nair is a Modern Restaurant Management (MRM) magazine columnist.

Recipes 527

Recipes Food and Beverage Food and Beverage Hospitality 527

Modern Restaurant Management

MAY 31, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news on summer restaurant employment, indecisiveness ordering, online ordering trends, and the world's best cities for food.

Catering 391

Catering Catering Nutrition Cafeteria 391

Modern Restaurant Management

MAY 27, 2020

“While cafes, dining halls, cafeterias, and concessions stands may look a little different, I am confident that they will feel and be safe for our employees and everyone we serve,” said John Zillmer, Aramark’s CEO. PathSpot is used by restaurants, packaging facilities, cafeterias, and farms across the country.

Food and Beverage 441

Food and Beverage Food and Beverage Recipes Food Service 441

Lavu

MAY 20, 2019

A restaurant POS is designed to help you avoid wasting inventory, but leftover food is still to be expected from most restaurants. How does your restaurant manage leftover food? In 2016, 72 billion tons of edible food were thrown out, and that number has increased over the last few years.

Cafeteria 115

Cafeteria Point of Sale Inventory Nutrition 115

Modern Restaurant Management

APRIL 2, 2020

For additional resources, click COVID-19 Survival Guide for Restaurants and MRM Restaurant Survival Guide, Second Course and MRM Restaurant Survival Guide, Part Three. The National Restaurant Association Educational Foundation has launched the Restaurant Employee Relief Fund to support U.S.

Food and Beverage 516

Food and Beverage Food and Beverage Hospitality Hospitality 516