Modern Restaurant Management
APRIL 17, 2023
Their recent survey results of 2016, report over $36 billion (dollars) lost due to theft and error in the United States only. As a comparison, each year the University of Florida conducts a survey regarding various areas of theft and loss in the retail sector.
Modern Restaurant Management
MARCH 16, 2021
In 2016, there was plenty of compelling robotics technology geared for the restaurant industry. Specifically, technology and digitization has been coming to the front of house. Allied Market Research has reported, “the robotics market was valued at 1,535 million in 2016 and projected to reach $3,612 million by 2023.”
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Modern Restaurant Management
FEBRUARY 4, 2020
“Following the successful acquisition of the Smith & Wollensky Restaurant Group in 2016, the acquisition of The Strega Group is an attractive opportunity to add highly complementary Boston-based operating businesses to our hospitality portfolio,” said Danu Partners’ Leonard Ryan.
EATER
JULY 6, 2022
When Emma Meigneux was hired as an extern in 2016, she says, it was a dream come true. “It A former front-of-house employee who left in 2020 says, “The goal is for us all to go out and take what we’ve learned and do great things, but what are we learning? Amy Huo started in 2016 as an unpaid extern.
Modern Restaurant Management
OCTOBER 16, 2019
Restaurant professionals : Once verifiable work history and references are approved, workers can use the app to review a multitude of gigs on the platform, with roles spanning from line cooks, prep cooks and front of house support to bussers, dishwashers and more, as well as track earnings and manage their schedules. ?
EATER
AUGUST 22, 2022
In 2008, on the tail of working her way around Chicago’s high-end kitchens and fronts of house — notably Alinea, the restaurant Achatz established in 2005 after leaving Trio; Schwa, a genre-breaking project from fellow Trio alum Michael Carlson; and the late Lettuce Entertain You high notes L2O and Tru — she began a pierogi-making business.
Modern Restaurant Management
DECEMBER 16, 2019
In 2016, there were only four companies operating in the space. This means there is a large, untapped potential to recover food waste generated by diners through front-of-house composting programs that collect food scraps from customers." Now it is more than thirty.
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