Modern Restaurant Management

NOVEMBER 15, 2022

One way to lower food costs is to purchase more unprocessed foods, which require additional preparation labor. However, a restaurant must be careful not to replace food with additional staffing expenses that outweigh the savings in food. Rick Camac, Executive Director of Industry Relations at the I nstitute of Culinary Education.

Staffing 196

Staffing Purchasing Culinary Education Chef 196

Modern Restaurant Management

DECEMBER 16, 2021

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. You go to that food locker and scan your code, and the door opens and you get your purchase. The other reason for smaller menus is related to staffing issues. You order online and receive a code.

Food and Beverage 180

Food and Beverage Food and Beverage Staffing Inventory 180

Modern Restaurant Management

DECEMBER 21, 2020

Customers shifted their purchases to off-premise dining suddenly, leaving many operators flat footed and ill prepared for seamless online ordering, contactless payment and curbside pickup. Rick Camac Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education).

Staffing 180

Staffing Customer Experience Culinary Education Purchasing 180

Modern Restaurant Management

FEBRUARY 14, 2020

A team of 18 FIU students aid in recruiting year-round through outreach, interviews, and on-site volunteer management, working closely with Festival event managers on event staffing details. The Houses for the Holidays campaign ran from November 12 to December 31 and gave guests the opportunity to purchase a DIY gingerbread house for $5.95

Food and Beverage 131

Food and Beverage Food and Beverage Chef Hospitality 131