Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

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Food and Beverage Food and Beverage Staffing Chef 155

Modern Restaurant Management

SEPTEMBER 27, 2024

This insight highlights staffing issues as a concerning and current challenge faced by US F&B businesses. The survey was conducted in January 2024 among 522 US-based Food and Beverage professionals, including owners and managers from single-site establishments and small multi-site chains with fewer than 20 restaurants.

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Food and Beverage Food and Beverage K-12 Staffing 100

Eating at a Meeting

MAY 2, 2022

How does equity, diversity, and inclusion relate to event catering? Hint.DEI (and belonging) have a lot to do with event catering. Join the conversation to learn how events professionals can leverage F&B experiences through DEI. Connect with Tracy: facebook.com/groups/Eatingat aM eeting thrivemee tings.com

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Catering Catering Staffing Food and Beverage 40

Eating at a Meeting

MAY 2, 2022

How does equity, diversity, and inclusion relate to event catering? Hint.DEI (and belonging) have a lot to do with event catering. Join the conversation to learn how events professionals can leverage F&B experiences through DEI. Connect with Tracy: facebook.com/groups/Eatingat aM eeting thrivemee tings.com

Catering 40

Catering Catering Staffing Food and Beverage 40

Modern Restaurant Management

DECEMBER 18, 2024

The quicker businesses can feed that information back into operations, the better, whether for personalized dining, staffing optimization, or advertising and marketing. – Rhonda Levene, CEO of Ziosk Chicken’s Timeless Comfort Food Appeal Chicken has become America’s ultimate comfort food.

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Food and Beverage Food and Beverage Catering Catering 159

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

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Food and Beverage Food and Beverage Staffing Inventory 174

Modern Restaurant Management

JANUARY 12, 2022

Along with furthering their technological investments, operators are also altering their physical restaurant locations to cater to delivery. A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. In Love with Tech, but Impatient.

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Food and Beverage Food and Beverage Purchasing Catering 204

Modern Restaurant Management

JANUARY 8, 2024

As the trend of digital nomadism continues to rise in the future, catering to this growing demographic becomes increasingly important. There's a growing recognition that mobile apps alone cannot cater to all aspects of loyalty, paving the way for alternative solutions like kiosks and more integrated loyalty program structures.

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Catering Catering Food and Beverage Food and Beverage 212

Modern Restaurant Management

DECEMBER 20, 2023

Fast-food chains, grappling with economic pressures, embraced self-service kiosks, while the rise of secure mobile payment platforms responded to the imperative of enhancing transaction security. . Staffing is still incredibly difficult, and I think we're in a new normal now for the availability and nature of available workforce.

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Food and Beverage Food and Beverage Chef Staffing 185

Modern Restaurant Management

AUGUST 2, 2024

2024 By the Numbers Participants reported continued food and labor cost increases with slight shifts compared to the end of 2023. Meanwhile, 80 percent of operators said food costs are up, with 51 percent saying 1 percent to 5 percent and 40 percent putting the increase at 6 percent to 14 percent. The survey of more than 1,000 U.S.

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Food and Beverage Food and Beverage Purchasing Recipes 100

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. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. FAT Brands Chairman and CEO Andy Wiederhorn.

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Food and Beverage Food and Beverage Staffing Chef 129

Modern Restaurant Management

APRIL 2, 2020

They include PepsiCo, Uber Eats, Constellation Brands, Moët Hennessy USA, Robin Hood Foundation, Ecolab, Cargill, Boston Beer Company, Shift4 Payments, P&G Professional, Ventura Foods, United HealthCare, The Elliot Group, Davis Wright Tremaine LLP, and the Light Foundation. ” The BOHA! restaurants.

Food and Beverage 168

Food and Beverage Food and Beverage Hospitality Hospitality 168

Lavu

DECEMBER 12, 2022

List all the cash that’s going out each week and each month, including: Rent, loans, or mortgage payments Food and drink ingredients Labor costs Supplies An essential tool for monitoring cash coming in and out of your business is a point-of-sale (POS) system. Ask for Deposits Always ask for deposits when catering or hosting a large event.

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Inventory Inventory Management Staffing Point of Sale 78

Lavu

MARCH 23, 2020

Since most people want food at their event, it really is a win-win situation. Wow them with your food and customer service, and you’ve gained a repeat customer. Food & Beverages. Great food and drink will stick in guests’ minds for potential future visits. Proper Staffing.

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Customer Service Customer Service Food and Beverage Food and Beverage 78

Modern Restaurant Management

MARCH 11, 2020

This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.

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Point of Sale Food and Beverage Food and Beverage Purchasing 119

Kitchen CUT

DECEMBER 14, 2021

One thing which unfolded was the staffing shortage within most of the service sectors. The Government’s Eat Out to Help Out Scheme in August 2020 facilitated a huge comeback for the hospitality industry, which also served to highlight the staffing crisis.

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Staffing Hospitality Hospitality Chef 52

Modern Restaurant Management

DECEMBER 19, 2023

That being said, it was a very strong year for Immigrant Food because we managed to keep costs in check and retain staff. – Téa Ivanovic, COO and Co-Founder of gastro-advocacy focused restaurant group, Immigrant Food In many ways, 2023 was the year the restaurant industry did more with less.

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Customer Experience Customer Service Customer Service Food and Beverage 117

Total Food Service

AUGUST 14, 2023

As you’re intimately aware, few industries have changed more in recent years than food and beverage. Overcoming Staffing Shortages — Richard Garcia, Remington Hospitality : When the pandemic hit, many restaurant workers either left the industry or were burned out.

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Food and Beverage Food and Beverage Chef Staffing 40

Modern Restaurant Management

FEBRUARY 5, 2024

Favorite Super Bowl Foods A JeffBet study revealed America’s favorite Super Bowl foods, with some gameday classics appearing further down the list than you might expect. Almost universally, it was found to be the nation’s second favorite Super Bowl food. Rank Super Bowl Food Average Monthly Searches 1.

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Food and Beverage Food and Beverage Purchasing Staffing 182

Modern Restaurant Management

JANUARY 15, 2020

” Restaurant Turnover Continues to Rise, Adding to Staffing Difficulties. Staffing difficulties continue to rise for restaurants. Comfort food and innovation are pairing up on this year's list of what's hot in trends and creations coming to diners from restaurant kitchens. For more information, click here.

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Food and Beverage Food and Beverage Purchasing Restaurant Management 91

Modern Restaurant Management

DECEMBER 16, 2019

Industry Continues to Grow, Adding to Mounting Staffing and Retention Pressures. Restaurants continue to face significant staffing pressures. Restaurants have had to keep up with this growth from a staffing standpoint amid the most difficult labor market in decades. That means restaurant demand is likely to be largely flat.

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Food and Beverage Food and Beverage Purchasing Food Prices 95

Modern Restaurant Management

NOVEMBER 19, 2020

Together, the initiative supported the food and beverage community by providing more than 500,000 freshly cooked meals and much needed supplies across 19 relief kitchens nationwide. Sharebite launched Sharebite Stations, a streamlined, post-COVID compliant solution for facilitating contactless food delivery at offices.

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Food and Beverage Food and Beverage Chef Amusement Park 121

Modern Restaurant Management

FEBRUARY 14, 2020

” Southern Glazer’s Wine & Spirits is celebrating its 19th consecutive year as the host of the Food Network & Cooking Channel South Beach Wine & Food Festival presented by Capital One (SOBEWFF®), a star-studded, five-day destination event, held February 19 – 23.

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Food and Beverage Food and Beverage Chef Hospitality 112

Modern Restaurant Management

OCTOBER 8, 2020

This edition of MRM News Bites features a lot of technology and robotic news, virtual food halls and healthy kid menus. Miso Robotics plans to offer financing options through TimePayments to empower food service providers to quickly adopt automation technology. Flippy ROAR for Sale.

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Food and Beverage Food and Beverage Point of Sale Nutrition 135

Modern Restaurant Management

NOVEMBER 1, 2024

Turning Tides: Restaurants Continued Navigativating Inflation In response to inflation, operators said they: adjusted food suppliers (37 percent), tracked ingredient prices (36 percent), increased menu prices (34 percent), managed a leaner inventory (32 percent), and reduced their menu sizes (26 percent).

Food and Beverage 88

Food and Beverage Food and Beverage Staffing Customer Service 88