Modern Restaurant Management

NOVEMBER 15, 2022

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. Restaurants are dealing with inflation, staffing shortages and supply chain issues.

Staffing 196

Staffing Purchasing Culinary Education Chef 196

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. ” CBD Gets Contained.

Food and Beverage 138

Food and Beverage Food and Beverage Staffing Chef 138

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 restaurant has a strong focus on rotisserie chicken and all recipes are natural, free-range, antibiotic and hormone-free.

Food and Beverage 131

Food and Beverage Food and Beverage Chef Hospitality 131