Modern Restaurant Management

JUNE 1, 2020

Philip Daus, Partner and head of the North American Restaurant Practice at Simon-Kucher, adds: “One key value driver that has emerged from this crisis and is now the third most influential is, unsurprisingly, a restaurant’s sanitation standards. ” Spending will Return, Thanks to Pent-Up Demand. . ” Takeout Shakeout.

Sanitation 130

Sanitation Marketing Pricing Magazine 130

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. She founded Virtus Wines International in 2008, dba Wheelhouse Libations, and The SIP Agency. SpotOn Executive Team.

Marketing 207

Marketing Server Events Catering 207

Modern Restaurant Management

OCTOBER 22, 2020

“Our team has been working hard to develop this fantastic concept designed to offer high quality, approachable, gourmet food options at a value-driven price to be experienced in a uniquely Yogurtland way. Brands for Good. ” Delivering Jobs. The Sugar Land location will be open Sundays through Thursdays from 8 a.m.

Multi-Unit Operations 154

Multi-Unit Operations Marketing Sanitation Training 154

Modern Restaurant Management

AUGUST 19, 2020

There are already sensors that can monitor food for shelf life attributes and sanitizer for proper concentration. Integrating true digital experience into customer service will enable you to utilize customer data — driving decisions about merchandising, pricing and promotions. And sensors technology is advancing rapidly.

Budgeting 227

Budgeting Sanitation Health & Safety POS Systems 227

EATER

AUGUST 17, 2023

In 2008, it even spawned a zine with the same (though purposely misspelled) name. Them being the industrial farms whose eggs turn up at lower price points — I recently saw a dozen sold for $2.19 — in styrofoam containers at your local grocery store.

Marketing 98

Marketing Magazine Sanitation Book 98

Modern Restaurant Management

DECEMBER 28, 2020

I see flat-fee QSR, hybrid or fast casual restaurants with fixed-price approachable menus of typically unattainable offerings, such as Burger Lobster (lobster) and Sugarfish (sushi, omakase) becoming more popular. For now, it's just a matter of figuring out how we're going to survive. Vegan and Veggie forward will continue to grow.

Communication 199

Communication Marketing Events Sanitation 199

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.

POS Systems 138

POS Systems Marketing Training Pricing 138