Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. The biggest trend by far, for now, and going into 2020 is ghost kitchens (AKA delivery only, virtual kitchens, cloud kitchens, pick-up only, etc.).

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POS Systems Marketing Training Pricing 138

Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. restaurants are operating with 2.8 Across the U.S.,

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Back of House Front of House Kitchen Operations Customer Service 188

Modern Restaurant Management

JUNE 30, 2021

There is no doubt that 2020 was a transformative year for the restaurant industry. The evolution of back of house technology will continue to optimize kitchen operations as QSRs adjust to a much higher proportion of orders being consumed off-premise.

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Kitchen Operations Back of House Customer Service Budgeting 203

EATER

FEBRUARY 4, 2021

And so when I hear the general public — and food media — calling for reforming kitchen culture, I want to also urge anyone asking why employees didn’t come forward to simply stop. To transform toxic kitchens, operators, customers, and employees together must change these systemic mechanisms that keep workers silent in the first place.

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Accounting Back of House Kitchen Operations Book 139

The Restaurant Times

OCTOBER 24, 2021

Nobody could have predicted that the pandemic, which culminated in total lockdown in March 2020, would have such severe financial consequences. Thus, COVID-19 has accelerated the adoption of cloud kitchens in the food and beverage (F&B) industry. . Because time is of the essence in cloud kitchen operations, POS is a lifesaver.

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Kitchen Operations Procurement Back of House Marketing 52

EATER

MAY 29, 2020

That’s because I was basically convinced that we weren’t going to avoid all of this and that there was no way to operate a restaurant amidst it. I brought in, we have about 22 front of house and back of house managers across the group in Chicago. I had a very serious talk, and I said it was not normal business operations.

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Reservations Pricing Accounting Article 96

EATER

JULY 6, 2022

A former front-of-house employee who left in 2020 says, “The goal is for us all to go out and take what we’ve learned and do great things, but what are we learning? Are we learning to underpay people and make people work insane, rigorous hours, and work in a French hierarchy kitchen and yell at people when we’re angry?

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Front of House Server Back of House Information 136