Modern Restaurant Management
NOVEMBER 12, 2020
though late to the game, is seeing an explosion in these types of kitchens and is expected to dominate the global market by 2027, according to Allied Market Research. Virtual kitchens, with their low barriers to entry and streamlined delivery focus, are a smart and inexpensive way to get your food into customers’ hands.
The Restaurant Times
JANUARY 11, 2023
Even technology comes with a price tag, continuous innovations and wide adoption make them more accessible and cost-effective. . This not only gives the front-of-house staff more time to work on other tasks, but also improves the rate of order fulfillment. This means your guests don’t have to wait for a long time to eat.
7 Shifts
OCTOBER 26, 2022
And Danny Meyer created the Hospitality Included service model, increasing menu prices to offset higher wages. But perhaps more impactful have been recent law changes that allow tips to be pooled and distributed back to staff—the back-of-the-house included. The District of Columbia is looking to ban it by 2027.
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