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.
EATER
MARCH 30, 2022
where carts selling chili-topped fruits, pupusas, and tacos can be found on almost every corner, the vendor-led campaign to legalize street food began when a group of women in Boyle Heights started speaking out against vendor harassment in 2008. handed out its first vending permit in 2020. It’s cultural wisdom.”. “By
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Modern Restaurant Management
OCTOBER 22, 2020
Loop’s cleaning systems have been created to sanitize food containers and cups, meaning each will be hygienically cleaned and safe before each use. Brands for Good. “The Loop system gives us the confidence in a reusable solution that meets our high safety standards, while also offering convenience for our guests on the go.”
Modern Restaurant Management
SEPTEMBER 23, 2020
She founded Virtus Wines International in 2008, dba Wheelhouse Libations, and The SIP Agency. These may include additional cleaning measures like sanitizing between seatings, contactless payment, social distancing via spacing tables, and employees wearing masks.
Modern Restaurant Management
AUGUST 19, 2020
There are already sensors that can monitor food for shelf life attributes and sanitizer for proper concentration. Food robotics has emerged during the pandemic as a very viable solution to health, safety and sanitation concerns. Maybe this replaces our constant disinfection of frequently touched surfaces. Two examples: 1.
Modern Restaurant Management
AUGUST 30, 2022
of America, was sentenced to 28 years in prison for his role in the nationwide salmonella outbreak in 2008 and 2009 that killed nine people and sickened 714. The DOJ has been sending messages loud and clear over the past several years to those in the industry who haven’t taken food safety seriously.
EATER
AUGUST 17, 2023
In 2008, it even spawned a zine with the same (though purposely misspelled) name. Four years before that, Momofuku Noodle Bar opened and began serving bowls of ramen topped with poached eggs. Thanks to the restaurant’s runaway popularity, “the soft egg became a ubiquitous hipster entity,” explains the food writer Charlotte Druckman.
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