Pricing Sanitation Server Supply Chain 
Synergy Suite
JANUARY 21, 2023
Some of these include: Food Safety Modernization Act ( FSMA ) – Includes seven major rules to ensure the safety of the food supply chain, from growth to transportation to preparation. They offer accredited courses for food handlers, food managers, alcohol servers, allergen training, and more.
Modern Restaurant Management
JUNE 24, 2020
These include sanitation procedures, mask-wearing guidelines, social distancing policies, and more. Place Orders — As guests progress through their dining experience, they can add items to their check at any time, just like flagging down a server to ask for another helping of fries. Modern Hand Sanitizing Stands.
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Modern Restaurant Management
MAY 27, 2020
Added sanitizing stations. "PathSpot works alongside the food industry to promote handwashing and enhance a positive culture around sanitation, using data to help plan and protect against future risk," said Christine Schindler, CEO and co-founder, PathSpot. "I'm New and enhanced cleaning and disinfecting procedures.
Modern Restaurant Management
SEPTEMBER 23, 2020
Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. is rolling out a suite of features and extended price cuts through March 2021 to support restaurants during the COVID-19 pandemic. SpotOn Executive Team.
Modern Restaurant Management
OCTOBER 29, 2020
In March of 2020, faced with a statewide executive order to shut down dine-in operations, supply chain shortages, and safety concerns for their staff, the Cookseys made the hard decision to close Krazy Hog BBQ. “We could plan for our futures, but we couldn’t plan for the pandemic,” said Dana Cooksey.
Modern Restaurant Management
DECEMBER 31, 2019
Low priced / value perceived / big ticket items brought down to a fixed low price. The utilization of ghost kitchens means more money and opportunity for restaurant operators, without large price or labor hikes. With the loss of foot traffic, restaurants are forced to increase menu prices to compensate.
EATER
JULY 22, 2021
after hours of baking and basting and plating and sanitizing, Jackson trotted out to the front of the restaurant to be ready for the first guests arriving to pick up their dinners. The first couple grabbed their bags amid bottles of hand sanitizer and Chunn’s watchful eye, and left with a wave from Jackson from the kitchen inside.
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