Modern Restaurant Management

APRIL 2, 2020

The Checklist gives employees a complete method to view, perform and record tasks increasing accountability and overall workflow. Virtual Training Forums – newly-created to address timely and critical COVID-19 topics. Regional Training Forums – in-person and virtual meetings across the U.S.

Information 206

Information Communication Training Marketing 206

EATER

JANUARY 19, 2023

Of the 13 episodes, seven feature chefs who are French or trained in traditional French kitchens. Episode four features the chef Masataka Kobayashi, a French-trained Japanese chef who dazzled San Francisco at his restaurant Masa’s. By all accounts, it’s a strange labor struggle. Instead, the season is a paean to pate.

Training 106

Training Presentation Reservations Accounting 106

Modern Restaurant Management

NOVEMBER 5, 2019

“In 2013, I was fortunate to partner with the Hudson team on the retail program at my home airport, St. Since 2013, OHM has been one of the fastest growing companies in Airport F&B Concessions. The company grew from 10 F&B locations at two airports in 2013 to nearly 60 F&B locations at 13 airports by the end of 2018.

Marketing 102

Marketing Strategic Planning Business Development Reservations 102

EATER

JULY 6, 2022

This story contains a detailed account of a sexual assault. In November 2013, a 22-year-old cook named John Schaible arrived in Pocantico Hills, New York, to work at Blue Hill at Stone Barns. He came to recognize that his own training was no excuse for treating his employees that way.”

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Front of House Server Back of House Information 132

Modern Restaurant Management

AUGUST 11, 2021

” Founded by classically-trained chef Dave Kopushyan and three friends in early 2017, Dave’s Hot Chicken initially opened as a parking lot pop-up and now has 17 brick-and-mortar locations in the U.S. Gelato-go opened its first location in Miami in 2013 and has since expanded throughout Florida. and Canada.

Marketing 180

Marketing Events Training Front of House 180

EATER

JULY 18, 2023

At the end of the restaurant’s 14-month lifespan in 2013, the headline read, “NY’s #1 Nightmare Factory Now Officially Closed.”) It took Fioritto 10 years to close the Red Lobster account, primarily because the chain’s prices are so variable depending on the fluctuations of the seafood market.

Server 98

Server Pricing Book Accounting 98

EATER

OCTOBER 11, 2023

Her followers want to make all of her recipes as soon as they’re posted online, and they can’t wait to boast about them on their own Instagram accounts. She co-founded a catering company called Rustic Supper in 2013, and worked as a “freelance chef” before joining the staff at Epicurious as a recipe tester in 2015.

Book 90

Book Marketing Catering Accounting 90

Modern Restaurant Management

OCTOBER 18, 2019

Launched in a single staff restaurant in 2013, Winnow has been adopted by more than 1,000 sites globally, and is now operating in 40 countries with offices in London, Dubai, Singapore, Shanghai, Cluj-Napoca and Iowa City. ” Marc Zornes. “It’s simple,” said Oakes. ” STK in Puerto Rico.

Marketing 104

Marketing Server POS Systems Information 104

EATER

MARCH 22, 2024

To join the tribe of “like-minded individuals” that is Soho House, applicants must provide a recent headshot, a one-time application fee, and, of course, an accounting of their career and interests. They have an in-house training program for restaurant staff called Cookhouse and a bar recruitment and training program, House Tonic.

Catering 96

Catering Training Pricing Events 96

EATER

MARCH 22, 2024

To join the tribe of “like-minded individuals” that is Soho House, applicants must provide a recent headshot, a one-time application fee, and, of course, an accounting of their career and interests. They have an in-house training program for restaurant staff called Cookhouse and a bar recruitment and training program, House Tonic.

Catering 88

Catering Training Pricing Events 88

EATER

JANUARY 25, 2021

Today, it is by many accounts the city’s most famous restaurant, with floor-to-ceiling windows that frame a panoramic view of Mardin’s honey-colored rooftops and the patchwork fields of the Mesopotamian plain far below. By Demir’s estimation, she has trained some 200 women in her restaurant’s kitchen since it opened 19 years ago.

Training 105

Training Workshop Catering Accounting 105