2018 Back of House Catering 
Modern Restaurant Management
OCTOBER 22, 2020
New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report.
EATER
APRIL 28, 2023
I cater events and private dinner parties, too. But I don’t think I realized I was fully interested in food until 2017 or 2018, when I became a bit more serious about being a chef. During the open house, they mentioned they were launching this health-supportive culinary arts program. I also do chef residencies. It was too much.
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Hotel Business
DECEMBER 2, 2024
A 2018 study by BeverageDaily found that the average U.S. Prepare for the surge in alcohol sales over the winter holidays by equipping your front-of-house staff with ample bar mop towels. Similarly, you’ll need more kitchen towels for back-of-house cleaning and sanitation to keep up with food prep and dishwashing tasks.
Modern Restaurant Management
DECEMBER 17, 2020
Nearly a half (48 percent) of consumers are looking to pre-made/catered dinners, meal kits and takeout for their holiday meals. Consumers are looking towards pre-made/catered meals (15 percent), take-out (18 percent), and meal kits (15 percent) in place of meal prep for one of their holiday or New Year’s meals.
Modern Restaurant Management
MARCH 11, 2020
The new Tipping Point resources include server tip cards, back-of-house posters and 30-second videos for every Scoop item included in Tipping Point. Both Instawork and StaffMate are on a mission to solve the challenges hospitality businesses, specifically catering and event-based companies, face with staffing.
Modern Restaurant Management
JANUARY 27, 2020
" Grubhub Ultimate back-of-house Kitchen Display System at Taheni Grill in New York City. ” Brink’s restaurant partners can now effectively reach Grubhub’s large diner base, requiring less tablets for restaurant team members to manage, and streamline operations for both in-store and back-of-house.
7 Shifts
SEPTEMBER 19, 2019
Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. The solution?
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