EATER

APRIL 26, 2022

In the Washington Post in 2020 — after the Sqirl mold saga uncovered allegations of unacknowledged staff contributions — now- Whetstone Magazine editor Layla Schlack took this idea a step further: Menu credits could “bring workers to the forefront, potentially amplifying conversations about restaurant labor,” she wrote.

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Front of House Back of House Definition Magazine 97

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. "In 2023, we’ll see AI becoming more widely integrated into restaurant operations spanning front and back of house. For part one, click here.

POS Systems 197

POS Systems Pricing Front of House Marketing 197

Modern Restaurant Management

JANUARY 3, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Read the first part, here. Looking ahead, we’re focused on strategic, measured expansion and growing profitability.

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Pricing Marketing Catering Front of House 132

EATER

DECEMBER 21, 2020

Chang often switches back and forth in time throughout the book, discussing events that are germane to whatever topic he happens to be addressing (section titles include “On Being Addicted to Work,” “The Magazine Business,” and “Fast Food and Asian Villains”). I love teams.” We couldn’t cook, he told us; we were no artists.

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Accounting Book Front of House Server 145

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. We’re seeing strong and growing interest in IoT connectivity and automation in the back-of-house – especially for multi-site operators.

Pricing 215

Pricing Catering Training Marketing 215

Modern Restaurant Management

DECEMBER 19, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. Health & safety is a major area where restaurants tapped into technology to streamline back-of-house procedures in 2023. Here are some of their insights.

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Front of House Customer Service Concierge Marketing 117

Modern Restaurant Management

DECEMBER 14, 2022

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?

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Server Front of House Back of House Marketing 180

7 Shifts

MAY 2, 2023

And we opened a Spanish tapas restaurant because my husband Felix is from Spain, and he's our front of house service guy and also idea man. As a chef, Katie was named one of Food & Wine magazine's Best New Chefs of 2015 and has had more than a few James Beard Award nods. And that just really didn't feel right."

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Front of House Server Training Back of House 78

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” In the front of house, we are seeing more kiosk adoption. The kiosk trend will be embraced like it is in the airline industry.

Catering 215

Catering Marketing Customer Service Front of House 215

Modern Restaurant Management

AUGUST 5, 2020

” General Mills Foodservice, which partners with restaurants to provide back-of-house products, recipe inspiration and culinary support, created the contest to celebrate the creativity and passion of independent operators. Nair is a Modern Restaurant Management (MRM) magazine columnist. Velazquez (real estate), Peter S.

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Server Marketing Bookkeeping Document 210

Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Off-premise dining is here to stay.

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POS Systems Marketing Training Pricing 138