Modern Restaurant Management
MARCH 13, 2025
Who would think that one of the world’s top culinary schools was founded in an Upper West Side apartment? In what ways has culinary education evolved, yet kept true to the fundamentals? The description of culinary education staying true to fundamentals and evolving is accurate!
Modern Restaurant Management
AUGUST 19, 2020
This acquisition is a transformative event for FAT Brands in terms of scale and brand awareness. To celebrate 40 years, Plamondon Companies hosted a “drive-by” event on August 5 at the Roy Rogers on Route 40, the first Roy Rogers founded by Peter Plamondon Sr. Seated acquired digital event booking platform VenueBook.
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Modern Restaurant Management
SEPTEMBER 16, 2020
They'll likely post about the event tagging you and your restaurant, driving more traffic and their followers to come visit you in the coming days and weeks. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.
Modern Restaurant Management
DECEMBER 28, 2020
Technology moves from a tool of convenience, to a safety requirement in stadiums and arenas – In the past, technologies that analyzed and reported the length of lines at restrooms and concessions stands were a convenience – a nice perk to keep fans from missing too much of the event.
Modern Restaurant Management
DECEMBER 16, 2021
Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Operators should gravitate towards technology to automate inventory and track costs and sales to determine the best course of action. In addition, there is an increasing emphasis on sustainability with our restaurant customers.
Modern Restaurant Management
DECEMBER 21, 2020
That means celebrating events like Diwali, The Festival of Lights, with a lighting ceremony with Township Committee members and gifts for friends + guests, in addition to donating literally hundreds of meals to first responders. Rick Camac Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education).
Modern Restaurant Management
DECEMBER 31, 2019
Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. YT Liang, senior product manager, ATEN Technology, Inc.
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