Modern Restaurant Management

MARCH 25, 2020

This program started on Tuesday, March 17 out of the catering kitchen of Lee's restaurant, 610 Magnolia, and was able to serve over 400 individuals in the restaurant industry who had recently become unemployed. " The Coronavirus Response Kit includes templates to help restaurants communicate these rapid changes.

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POS Systems Information Article Training 87

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurant groups that figure out how to find, compensate, motivate, and keep the very best people on staff will continue to disrupt the rest of their culinary competitors who still put up with drunks and addicts who constantly turnover and ruin their business reputation. " Mike O’Hanlon, Head of Catering Partner Business, ezCater.

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Marketing Catering Customer Service Front of House 206

Modern Restaurant Management

NOVEMBER 7, 2019

Chicken Salad Chick restaurants offer dine-in, take-out, drive-thru and catering. Chicken Salad Chick is led by CEO Scott Deviney, who will continue to lead the business going forward. In addition to internal and external communications, Ms. ” German Donor Kebab Growth.

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Marketing Multi-Unit Operations Catering Business Development 68

Modern Restaurant Management

MARCH 11, 2020

. “Businesses need help navigating the digital shift in commerce, whether that’s utilizing new payment methods, leveraging actionable data or taking advantage of new mediums to communicate with their customers,” stated Zach Hyman, Co-Founder of SpotOn. Two-Hens Growth Fueled by Accelerator Program.

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Procurement Marketing Scheduling Events 115

Modern Restaurant Management

JUNE 24, 2020

When paired with other products like Square Marketing and Square Loyalty, sellers can strengthen customer relationships, create open lines of communication, and incentivize patrons to keep coming back. " Qwick's Business Recovery Rate. Zaid Ayoub, CEO of Sajj Mediterranean.

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Sanitation Information Marketing Server 210

Modern Restaurant Management

MAY 27, 2020

Contactless delivery and drop off for catering. Now, as restaurants are reopening amidst the global health crisis, a renewed interest and demand for hygiene is occurring among businesses and customers alike. Offering easy-to-assemble, take-home meals. Alternative service styles for hot bars and salad bars.

L&D 133

L&D Sanitation Marketing Download 133

Modern Restaurant Management

JUNE 12, 2020

In response to the global pandemic, Coolgreens amplified its business development strategy to cater to those who are more comfortable staying at home. “We deployed our first DFW Coolgreens Market prior to the pandemic,” said Vice President of Business Development Mary Beth McGehee.

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L&D Multi-Unit Operations Marketing Training 134

Modern Restaurant Management

JANUARY 17, 2020

In the late 1980’s, Hattie Marie brought her culinary talents to the masses and opened a bakery/catering service, Pie Face Bakery. Word quickly spread about the delectable dishes being prepared there and her business took off. Likewise, Marina’s most recent marketing and communications role with Yum!

Multi-Unit Operations 103

Multi-Unit Operations Marketing Customer Service Strategic Planning 103

Modern Restaurant Management

FEBRUARY 6, 2020

” As a multi-brand operator with business ownership experience, Damouni joins Blaze Pizza with 15-plus years of QSR industry knowledge. His family, who will be heavily involved in business development and daily operations, comes from a long line of entrepreneurs.

Marketing 119

Marketing Multi-Unit Operations Training Business Development 119

Modern Restaurant Management

FEBRUARY 14, 2020

Pronk holds a Master of Business Administration from National University. Loews Boston Hotel welcomed Bianca Dickey , Catering Sales Manager to the historic property, formerly the Boston Police Department headquarters. " Workplace related burns happen more often than most people realize and can be devastating for a business.

Events 109

Events Sanitation Marketing L&D 109

Modern Restaurant Management

DECEMBER 31, 2019

These options cater to both vegetarians/vegans and the flexitarian, someone who eats meat but wants plant-based options as well. Dan O’Connell, CEO of Foodmix Marketing Communications. a result, deliveries are increasing, and many restaurants are shifting to cater to this trend. Food safety will focus on the supply chain.

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POS Systems Marketing Training Pricing 126