Modern Restaurant Management

OCTOBER 24, 2024

I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013. During the pandemic, we implemented a whole-house tip pool and instituted an internal $15 minimum wage. We are a breakfast and lunch concept in Cincinnati, Ohio and we have been B Corp certified since January 2023.

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Modern Restaurant Management

APRIL 2, 2020

The Checklist gives employees a complete method to view, perform and record tasks increasing accountability and overall workflow. Qwick is supporting restaurants pivoting their business model to meal prep and take-out by offering back of house help. Releasing their entire library of how-to video tutorials on YouTube.

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Modern Restaurant Management

FEBRUARY 25, 2020

” Pillsbury, which offers an extensive line of baking mixes and ready-to-bake items, strives to help foodservice operations maximize their back-of-house labor and turn out high-quality, scratch-like baked goods. Glance, too, is pivoting to reflect this new focus by launching a more Gen Z and Millennial-friendly brand.”

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EATER

JULY 6, 2022

This story contains a detailed account of a sexual assault. In November 2013, a 22-year-old cook named John Schaible arrived in Pocantico Hills, New York, to work at Blue Hill at Stone Barns. Kei Ohdera began as an intern at Blue Hill in 2013, when he was 20 years old, and quickly rose through the ranks.

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