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Vice President of Brand Strategy for Sunny Street Cafe, tells Modern Restaurant Management (MRM) magazine. What are the best practices for dealing with food costs for recipes when necessary items are fluctuating in price? This presents an opportunity to verify recipe accuracy and identify potential cost-saving adjustments.
” To discuss the firm's growth, the evolution of food marketing and its future, Modern Restaurant Management (MRM) magazine reached out to Alan A. One campaign we’re particularly proud of was our "Post a Recipe to Make a Difference" initiative for a Fortune Noodles.
Partnering with November Five, Le Pain Quotidien launched Alain.AI, a tool that can be called the world's first digital twin of a chef-founder and used to help with menu development, recipe standardization, and culinary innovation. "As We are still in the process of continuously improving it. However, they embraced Alain.AI
Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Recipe Costing. Inventory-management technology enables chefs to build recipes directly into the software and calculate accurate costs for each plate. Prevent Shortages.
Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Standardize Recipes. It’s crucial your chefs are using consistent recipe measurements because it’s an easy way to maintain accurate plate costs.
Kump’s vision was to teach fundamental cooking techniques at a time when other schools focused on recipes. ” To learn more about the ICE's past, present and future, Modern Restaurant Management (MRM) magazine reached out to Smilow. In what ways has culinary education evolved, yet kept true to the fundamentals?
It also acts as a recipe guide with solutions to industry-wide challenges, from cost-saving initiatives that ease labor shortages to recipes backed by forward-thinking trends. And lastly, I hope they are able to take the recipes within the report and adapt them to their operation.
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Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Restaurant menu prices continue upward as the U.S. percent on an annual basis.
Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. When is the last time you costed out your recipes? To do this, ask yourself honestly: When is the last time you costed out your recipes?
H e waste s a lot of time wandering on the internet, trying to follow complex recipes after a long day at work, leading to more frustration and inefficiency. Alex needs a tool which can quickly and efficiently generate customized recipes based on his dietary desires. The process of finding the right recipes can be daunting.
Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. It can take hours to manually figure out things like recipe costs, ingredient prices and inventory counts. The process of managing your food costs can be time consuming.
Once a kitchen signs on to be licensee, Foodhaul provides a turnkey toolkit, along with the concept’s recipes designed for systematic production. Modern Restaurant Management (MRM) magazine caught up with Stavrou to discuss how the concept is working with struggling restaurants and the impact it’s having.
Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Package all the raw ingredients and a recipe or take a self-made video of you or your chef preparing that meal. Include a link to that video recipe instruction.
” To delve more into the process of eliminating seed oils, Modern Restaurant Management (MRM) magazine quizzed Daniella Voysey Olson, Chief Growth Officer. When we removed seed oils from our cooking in 2022, it was a major milestone—challenging, but relatively straightforward from a recipe standpoint.
Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Also, incorporating speed-scratch items into your recipes can create consistency in flavor, save your staff time and save you money. They say patience is a virtue.
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With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. Since organic produce cost more, restaurant owners are becoming innovative and are developing recipes and cooking techniques where optimum utilization of produce takes place.
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Impossible Pork is a gluten-free, plant-based ground meat that can be used in any recipe that calls for ground pork from pigs. Plant-Based Tacos. Impossible Pork and Rice.
” Restaurant consultant Tristen Larsen, CEO at Recipe 4 Revenue emphasized having a positive outlook. "Right " MRM magazine has a number of LSM resources in our extensive library including Why Brands Need LSM Now More than Ever and The Five Biggest Marketing Mistakes Made by Local Restaurants.
Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. They also offer chef training and a hospital tool kit with marketing materials and recipes to ease the transition. Good Food Restaurant Scorecard. Dan Greene, SVP of US Sales.
Now, his comprehensive cookbook, “Cooking for Wellness: Recipes for Health & Healing,” co-authored with Melanie Mitchell, a dietitian at Cancer Partners of Nebraska, is yet another example of his commitment to improving patient care through nutrition.
A rooftop garden sits on the top of the building, providing fresh herbs and produce for the students to harvest and use in their recipes The facility is used by all facets of Auburn’s Hospitality program including event management, operations, culinary science, hotel and restaurant management and more.
Modern Restaurant Management (MRM) magazine quizzed Robin Zheng, US Manager of Pudu Robotics , about the company's work with restaurants and the future of robotic use and automation in restaurants. How important are robotics/automation to the restaurant industry now and how do you see their impact in the coming years? Robin Zheng.
The non-alcoholic beverage industry is expected to grow to $30 billion by 2025, according to Global Market Insights, For a deeper dive, Modern Restaruant Management (MRM) magazine reached out to the team at Southern Glazer’s Wine & Spirits, who provided us with insights and recipes.
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Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Or the story might concern a small but meaningful moment, like a breakthrough recipe idea, a single epic meal, or the thought process underlying the design of a room.
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Modern Restaurant Management (MRM) magazine asked Shaw why she wrote the book, food safety challenges for restaurants and the impact she anticipates AI will have on the industry. Having written over 300 articles for national trade magazines, I am often asked about industry-related topics. We will never know.
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Irresistible Vegetables Modernized Comfort Food Low Waste Menus Wild & Pure Flavor Contrast Feel Good Food The New Sharing Mindful Proteins The report also showcases tips, insights, techniques, recipes and solutions that chefs and operators can implement on their menu. Why was it decided to host a conference on future menus now?
While modern baking has its charm, something is enchanting about reviving traditional recipes and exploring the rich heritage of Spices in Baking. Whether ground or in the form of whole pods, cardamom brings a touch of elegance and sophistication to any recipe.
link] >>> Countless articles address trends, new challenges, industry changes, and so much more in our flagship publication SO Connected Magazine. Includes a written guide to respond, a template self-op proposal, and an executive PPT template. Check it all out! David was nominated by PepsiCo Foodservice. Learn more about David.
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Actually, this recipe comes under the WaysToLays concept umbrella. So, they are promoting Lays chips as more than just a snack with this creative approach of mixing locally inspired recipes. The reason for the excitement was the unique offering he madeHoney Chilli Chutney Lays topped with sesame and green onions.
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