Uber Eats Up Postmates and PPP Loan Data
Modern Restaurant Management
JULY 7, 2020
Having a minimum of one person per location with a current ServSafe Food Protection Manager certification. Having 75 percent of employees trained in the ServSafe Food Handler courses and who have gone through the ServSafe COVID-19 Reopening training. Certificates of completion are required. Dinova Inc. Its new Business Dining 2.0
192 
Let's personalize your content