2014 Back of House Pricing 
EATER
JUNE 16, 2022
They’re getting rid of the subminimum wage, the (legal) economic framework that supports tipping and cements foundational problems within hospitality like wage disparity between front and back of house and systemic bias against servers by customers. Pre-pandemic menu price: $15. Reopening menu price: off the menu.
Restaurant Engine
AUGUST 18, 2020
Although a small price to pay to keep people safe, it is a hefty cost for businesses with famously thin profit margins. “Seeing tickets that somebody else made, not that I had literally put together when in-house. The Peterson family started Yo’ Mama’s in 2014. When you’re online, you just click.”
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Modern Restaurant Management
JANUARY 8, 2024
This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. We’re seeing strong and growing interest in IoT connectivity and automation in the back-of-house – especially for multi-site operators.
Modern Restaurant Management
OCTOBER 16, 2019
The pilot initially focuses on lobby analytics and is likely to expand to other parts of the restaurant, including back-of-house, curbside and dining areas. ” Since launching in Toronto in 2014 and in the United States in 2017, Ritual has continued to provide convenience, value and choice to both consumers and restaurants.
Modern Restaurant Management
FEBRUARY 10, 2020
"We are thrilled with the flavor profile and the way the patty performs on the grill back-of-house. Meanwhile, sales of meat-free foods have grown an impressive 40 percent from £582 million in 2014 to an estimated £816 million in 2019. ” JUST Partners with Sodexo. billion by 2024.
Modern Restaurant Management
JUNE 12, 2020
.” Eadon joined Farmer Boys in 2014 as chief marketing officer and was promoted to president and COO in 2015. "The brand appeals to a wide audience of customers who enjoy fresh, high-quality food at an affordable price.
EATER
JULY 6, 2022
By May 2014, when a camera crew from Chef’s Table arrived to shoot an episode dedicated to Barber , Schaible’s enthusiasm was gone. The carrot cutlet, a signature Dan Barber dish that represents the “Third Plate,” served at an event at in 2014. Finally, in late 2014, he gave multiple months’ notice, as was expected at the restaurant.
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