Modern Restaurant Management

DECEMBER 14, 2021

With leaner teams and limited resources, brands must prioritize investing in a tech stack that helps navigate these obstacles and optimize operations while continuing to deliver a premium customer experience. The inability to turn tables quickly & efficiently as a result of insufficient staffing.

Staffing 189

Staffing Food and Beverage Food and Beverage Customer Experience 189

Modern Restaurant Management

DECEMBER 21, 2020

Rick Camac Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). Using the slowdown and shift of our business during COVID as an opportunity to refocus on basics that the customer experiences daily. Many operators stayed open even with bare minimum staffing for their community.

Staffing 180

Staffing Customer Experience Culinary Education Purchasing 180

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. US Foods’ Top Restaurant Trend Predictions.

Food and Beverage 138

Food and Beverage Food and Beverage Staffing Chef 138