2018, Back of House and Service Management - Hospitality Management Today

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2018

Back of House

Service Management

First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

OCTOBER 16, 2019

.” There is some significant data that backs up this increased need: There has been a 600-percent increase in people identifying as vegans over the past three years. In 2018, 51% of chefs in the United States added vegan items to their menus. GlobalData). 31 percent of Americans practice meat-free days. Foodable Labs).

Marketing

Marketing Training Maintenance Pricing

Virtual Acceleration, Raising the Bar and Insult Monitor

Modern Restaurant Management

MARCH 11, 2020

The new Tipping Point resources include server tip cards, back-of-house posters and 30-second videos for every Scoop item included in Tipping Point. In addition to product-specific resources, Tipping Point includes e-Learning and training materials to support both restaurant managers and servers. .

Procurement

Procurement Marketing Scheduling Events

First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Virtual Acceleration, Raising the Bar and Insult Monitor

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