EATER
JANUARY 5, 2024
While not exactly a training manual for a national corporation, Carol Ann, who asked to be identified by her first names only, did tell me that the phrase was officially part of her training in 2012 at James Beard-award winning Chef Stephan Pyles’s Stampede 66. That is where I first remember hearing the ‘welcome in’ stuff.
EATER
APRIL 14, 2022
In 2012, Pizza Hut debuted its own fragrance , seemingly for rabid fans looking to keep the waft of dough and tomato sauce lingering on their bodies long after they finished a slice. Food-themed perfumes are by no means new. Years ago, Virginia’s Pork Barrel BBQ put out a fragrance inspired by the smoky redolence of its meat rubbings.
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SiteMinder
JANUARY 17, 2024
Today’s cyber-criminals are devising newer, more sophisticated methods to infiltrate and extract sensitive customer information from hotel websites, internal systems, servers, and even mobile platforms – your front desk is not exempt from these threats. Usually solutions depend on countermeasures once the attack has been noticed.
EATER
MAY 24, 2022
Since Daniel Humm and Will Guidara bought Eleven Madison Park from Danny Meyer in 2011, it has earned a reputation as one of the best restaurants in the world, sustaining three Michelin stars since 2012. It has also become nearly synonymous with exclusivity and luxury.
EATER
DECEMBER 16, 2021
With each chapter, she highlights the ways the tipped minimum wage exploits workers from a particular job category, including restaurant servers, delivery drivers, nail technicians, and more. By the time she returned in 2012, she felt that as “an independent artist, I didn’t have funds to pursue my music career.” Monica Burton.
The Restaurant Times
JULY 19, 2022
TRT – Since Sbarro first entered the Indian market in 2012, it has been able to expand to more than 30 outlets. The legacy POS software for the enterprise was based on a server and SQL. What has been your expansion strategy and what are the best and most effective ways to sustain and grow in this industry?
Modern Restaurant Management
JANUARY 27, 2020
“This program is designed for a wide range of people, who may or may not already be working in the hospitality field, including bartenders, sommeliers, servers or cooks who are interested in wine, the beverage community, or beverage managers seeking to broaden their exposure.” 360-solution for guests, servers, and management. ?
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