Modern Restaurant Management
JUNE 24, 2020
Visa is expanding its partnership with IFundWomen providing grants and digital training to U.S.-based based Black women-owned small businesses. These include sanitation procedures, mask-wearing guidelines, social distancing policies, and more. " Qwick's Business Recovery Rate. Modern Hand Sanitizing Stands.
Modern Restaurant Management
JUNE 19, 2020
This will also help better surface if a business is offering takeout, delivery and curbside pickup. Health & Safety Measures : Businesses can tell consumers if they are enforcing social distancing, sanitizing between customers, mandating staff wear masks and/or gloves, providing hand sanitizer or contactless payment, and more, top photo.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
JUNE 12, 2020
As a new initiative offering valuable education opportunities, business skills and training, and enhanced career prospects, Dunkin’ has launched a new partnership with Southern New Hampshire University (SNHU) to offer low-cost college degrees to its independent franchisees and their employees. ” Coolgreens Markets.
Modern Restaurant Management
MAY 27, 2020
Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Added sanitizing stations. Now, as restaurants are reopening amidst the global health crisis, a renewed interest and demand for hygiene is occurring among businesses and customers alike.
Modern Restaurant Management
FEBRUARY 18, 2020
Decreasing labor costs and increasing efficiency is driving robotic development and implementation. There are kitchen robots you can easily “train” by having them exactly replicate your arm movements and perform highly complicated yet repetitive cooking and preparation tasks.
Modern Restaurant Management
FEBRUARY 14, 2020
While he trained to become a sushi chef, he maintained a respect for hibachi and ramen. Chang's China Bistro, where she quickly rose through the ranks ultimately becoming Regional Vice President and then Vice President of Training and Development. " Pronk began her career bartending at P.F.
Modern Restaurant Management
DECEMBER 31, 2019
Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. An example of this could include rethinking how the kitchen is trained and staffed. Additionally, staff will be expected to have cross-training in both order fulfillment and customer service for guests dining-in.
Expert insights. Personalized for you.
214 
Let's personalize your content