EATER

AUGUST 4, 2020

A Long Island distillery that transitioned their production from spirits to hand sanitizer in response to the COVID-19 crisis. Plus, what’s the deal with eating airline food at home, and more news to start your day Distilleries that pivoted from liquor to hand sanitizer have been hung out to dry after the pandemic’s initial panic-demand.

Sanitation 105

Sanitation Catering Pricing 105

Modern Restaurant Management

FEBRUARY 16, 2024

Why is it so important for restaurants and other food businesses to be aware of – and use – HOCI as a disinfectant and sanitizer? Food businesses across the supply chain must work proactively to prevent food safety breaches. Restaurants would be wise to rely on HOCI to keep their foods, guests, and businesses safer.

Sanitation 189

Sanitation Travel and Tourism Definition Training 189

The Restaurant Times

MAY 22, 2020

Existing ghost kitchen businesses are also adjusting their operational efficiency to fulfill the increased demand for proper food delivery. In its Interim Guidance on Food Safety for Restaurant’s document, the WHO states that, “Food Delivery Executives should be supplied with an alcohol-based hand sanitizer, a disinfectant, and paper towels.

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Sanitation Document Accounting Kitchen Operations 98

The Restaurant Times

AUGUST 25, 2020

Covid-19 has hit the restaurant industry badly and transformed the entire philosophy of running a restaurant business. Train your staff on how to follow basic hygiene etiquettes and prepare procedures for proper cleaning and sanitizing of these surfaces. Restaurants are undergoing permanent changes in the way they operate.

Sanitation 97

Sanitation Training Front of House Scheduling 97

7 Shifts

DECEMBER 18, 2023

But there are several different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews showing your business's health. These tools can help you start spending more time doing what you love and growing your business for the future. They’ll also pass that great experience onto your customers.

POS Systems 158

POS Systems Scheduling Reservations Communication 158

Modern Restaurant Management

FEBRUARY 25, 2020

As the deadly coronavirus spreads its wings globally, many local businesses are asking themselves: What if one of our workers tests positive for coronavirus? If your business doesn’t already have one, now is the time to create an emergency preparedness plan. The answer is yes. Be proactive.

Sanitation 221

Sanitation 221

7 Shifts

SEPTEMBER 20, 2021

The restaurant tech industry is a growing one, with software and services designed to streamline almost every aspect of your business. From cleaning flat tops to refilling sanitizers, day-to-day can't get lost in the shuffle. For example, a Sanitization checklist may include: Sanitize food prep surfaces ?.

POS Systems 148

POS Systems Scheduling Back of House Sanitation 148

7 Shifts

FEBRUARY 7, 2024

The restaurant tech industry is growing, with software and services designed to streamline almost every aspect of your business. Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times).

POS Systems 125

POS Systems Scheduling Front of House Accounting 125

Modern Restaurant Management

JUNE 8, 2020

As restaurants slowly begin reopening, things remain far from “business as usual.” ” The COVID-19 pandemic has changed the way businesses operate, and the restaurant industry is now learning to navigate this “new normal.” Restaurants nationwide have been hit hard by the COVID-19 pandemic.

Information 202

Information Training Sanitation Server 202

Modern Restaurant Management

JUNE 8, 2020

Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. However, it won’t be business as usual. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. We’re open.

Sanitation 202

Sanitation Communication Download Document 202

The Restaurant Times

JULY 2, 2020

Even though takeaway and delivery orders will be most preferred by the customers, dining out facilities will be able to bounce back only when they are able to instill confidence and trust in customers about the ways in which they plan to operate their business in the post Covid world.

Sanitation 98

Sanitation Front of House Reservations Server 98

Modern Restaurant Management

MARCH 13, 2020

So the best way for restaurants to remain relevant, stay in business and stay connected to their customers is to increase delivery and pick up orders. Up the restaurant’s hygiene and cleanliness standards: fully sanitize tables, menus and chairs after each reservation. In today's world, safety is the third leg of the stool.

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Server Reservations Communication Presentation 199

Modern Restaurant Management

OCTOBER 27, 2021

The long-lasting effects of the COVID-19 pandemic are something that every business needs to consider, regardless of the industry they serve. Restaurants have responded to this demand, and more businesses are subscribing to food delivery apps. Third-party delivery apps will continue to thrive.

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Sanitation Marketing 208

Modern Restaurant Management

OCTOBER 28, 2020

From customizable protective shields and partitions to hand sanitizing stations and tricks for taking an outdoor dining space to the next level (umbrellas and planters, anyone?), This has forced businesses and city officials to get creative , blocking off sidewalks and even closing down streets in order to create al fresco dining rooms.

Sanitation 212

Sanitation Customer Service Information Server 212

Modern Restaurant Management

OCTOBER 22, 2019

While a restaurant operator may not be able to control these two things, what they can control is their approach to structure, sanitation, and storage factors that can attract mice and rats to a structure or make it easy for them to get inside. Restaurants are busy, but no restaurant can afford to ease up on rodent prevention measures.

Sanitation 129

Sanitation Download 129

Modern Restaurant Management

DECEMBER 1, 2022

Business owners should take heed of consumers’ new, improved knowledge and work harder than ever to keep ice machines clean, safe, and sanitary. Such environments may even benefit from an ozone generator, which is approved by the FDA to sanitize the air. Scooping ice with anything other than designated, sanitized ice scoop.

Maintenance 180

Maintenance Sanitation Presentation 180

Modern Restaurant Management

MAY 27, 2020

“As businesses and public establishments reopen and Americans return to using facilities, all eyes are on public restrooms,” says Jon Dommisse, director of strategy and corporate development, Bradley Corp., Hands-free washrooms are a win-win for consumers and businesses.” a global manufacturer of restroom equipment.

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Sanitation Scheduling Information 203

Modern Restaurant Management

DECEMBER 28, 2021

For businesses operating in the food industry, it’s critical that food products are created in a safe and hygienic environment. Personal hygiene and excellent sanitation policies are critical to maintaining food safety. Proper usage of protective gear including caps, gloves, masks and footwear must be followed.

Sanitation 189

Sanitation 189

Modern Restaurant Management

JUNE 4, 2020

Hospitality businesses are bearing the brunt of the COVID-19 crisis. However, states across the country are beginning to lift stay at home orders, which means these types of businesses can finally ease into serving customers in person. Customers likely will choose a hospitality business that has health and safety measures in place.

Sanitation 201

Sanitation Customer Service Communication Budgeting 201

Modern Restaurant Management

NOVEMBER 2, 2023

In fact, she has experienced every aspect of the food industry: learning the ropes as a fry girl, managing restaurants, inspecting businesses for the health department, and educating and improving food safety for corporate brands, academia, and regulatory bodies. Not implementing proper cleaning and sanitizing procedures can be a big issue.

Sanitation 189

Sanitation L&D Training Book 189

7 Shifts

DECEMBER 18, 2023

But there are several different tools to help you manage your restaurant—from single shifts and tasks to top-level overviews showing your business's health. These tools can help you start spending more time doing what you love and growing your business for the future. They’ll also pass that great experience onto your customers.

POS Systems 78

POS Systems Scheduling Reservations Communication 78

Modern Restaurant Management

OCTOBER 31, 2022

From our experience working with small- and medium-sized businesses, preparedness and adaptability have both been key. The businesses that thrived planned ahead while also adapting to meet shifting customer demands. Overstock on Cleaning and Sanitation Supplies. Find a Supplier who Understands Your Business.

Sanitation 189

Sanitation Pricing Scheduling Marketing 189

Modern Restaurant Management

SEPTEMBER 4, 2020

While the pandemic has greatly affected many businesses, In June, KaTom Restaurant Supply had the single greatest month in company history. First, the Kodak, Tennessee-based company found a supplier and both bottled and sold hand sanitizer — and gave back to the community by donating 100 gallons to local first responders.

Sanitation 225

Sanitation Training Information Magazine 225

The Restaurant Times

MAY 26, 2021

It is safe to say that the buffet business is gone for good, at least for a significant period. . Why The Buffet Business May Not Survive Post Pandemic. COVID-19 could potentially be the end of the buffet business. Frequent sanitation. Let us assume all these factors work in favor of buffet businesses.

Sanitation 59

Sanitation Marketing 59

Modern Restaurant Management

MAY 17, 2024

Every restaurant – and food business – should implement and prioritize a strong food safety culture. By empowering employees and instilling a sense of ownership and accountability, businesses can ensure adherence to proper food safety protocols. Remind employees to speak up if they see a problem. percent of pathogens.

Regulatory Compliance 117

Regulatory Compliance Sanitation Accounting Training 117

Modern Restaurant Management

DECEMBER 17, 2020

In a proprietary survey that Bureau Veritas commissioned, more than 73 percent of people felt it was important that businesses take extra precautions regarding the way they manage sanitation to minimize the spread of the virus. These protocols are extremely important as restaurants are increasingly vulnerable if they are not compliant.

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Sanitation 187

The Restaurant Times

MAY 30, 2021

This can be attributed to the fact that the ghost kitchen business model has proven itself better able to adapt to changing market conditions than other restaurant models post-pandemic. . What Makes The Future Bright For Ghost Kitchen Business Model? Since online deliveries are here to stay, so is the ghost kitchen business model!

Kitchen Operations 52

Kitchen Operations Sanitation Marketing 52

Modern Restaurant Management

AUGUST 14, 2020

Reopening restaurant dining rooms still puts customers and employees at risk, so safety is the first concern, driving a shift in business operations. Reopening restaurant dining rooms still puts customers and employees at risk, so safety is the first concern, driving a shift in business operations. In most states across the U.S.,

Sanitation 215

Sanitation Marketing 215

7 Shifts

MARCH 16, 2020

Average sales at New York restaurants have dropped by 37% since the beginning of February, Seattle by 42%, Toronto by 43%, and LA by 44% The next question is: what can your restaurant do to combat the negative business impacts of the current situation? Washing hands, avoiding touching eyes, mouth, face, properly sanitizing.

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Sanitation Scheduling Communication Server 147

Modern Restaurant Management

APRIL 24, 2020

This is where commercial cleaning becomes a very important aspect of every business – especially restaurants. Lastly, know and understand the difference between “cleaning,” “sanitizing,” and “disinfecting” and what is the proper process to kill bacteria, germs, and potential virus strains.

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Sanitation Back of House Document Presentation 210

MBB Hospitality

JANUARY 11, 2022

The last few years have been a big eye-opener for businesses. When the pandemic hit, many people were left in a bad place with their businesses. Many businesses closed temporarily when COVID hit, and some businesses even had to close down permanently. This variant is causing disruption and woes to many businesses.

Sanitation 52

Sanitation Customer Service Pricing Marketing 52

Modern Restaurant Management

SEPTEMBER 3, 2021

With the risk of cross-contamination, it is imperative that you always wash your hands and surfaces thoroughly for at least 20 seconds with soap and warm water as well as clean and sanitize food-contact surfaces immediately before and after they are used. In addition, how you clean and sanitize food-contact surfaces is also important.

Sanitation 195

Sanitation Information 195

Modern Restaurant Management

MARCH 20, 2020

Coronavirus (COVID-19) has been officially classified as a national crisis and many restaurant owners are scrambling to come up with a new-normal business model. Sanitize the ice scoop with a mixture of 2 tsp chlorine bleach per gallon of water (you can also sanitize the scoop in your dishwasher). Do not scoop using glassware.

Sanitation 212

Sanitation Scheduling Marketing 212

Modern Restaurant Management

JANUARY 27, 2022

The cost of running a traditional brick-and-mortar restaurant is high, and many restaurants are losing significant in-house dining business amid the ongoing pandemic. Food businesses should take a fresh look at some traditional kitchen challenges that may even be amplified in ghost kitchen settings: Be transparent. Audit differently.

Sanitation 212

Sanitation Training Information Pricing 212

Modern Restaurant Management

MARCH 2, 2021

Prior to COVID-19, I would have told my clients that the most important key to success in the restaurant/bar/hospitality business is customer service. Trust that our washrooms are constantly maintained to new sanitation standards. Trust that everything they touch has been COVID sanitized.

Sanitation 184

Sanitation Training Customer Service Presentation 184

Modern Restaurant Management

SEPTEMBER 8, 2021

Hygiene and cleanliness often go hand in hand, but adoption and follow-through with measures like disinfection , handwashing , and hand sanitizer use within commercial facilities were not as consistent prior to the COVID-19 pandemic. Nearly 3 in 4 customers agree that it’s important for a business to offer touchless payment options.

Sanitation 195

Sanitation Communication POS Systems Training 195

Modern Restaurant Management

DECEMBER 14, 2023

Controlled dispensing systems reduce runouts and save time on refilling : For restaurants, necessities like soap and sanitizer dispensers can be unexpected time thieves. Consider using a combination of refillable, sensor-controlled dispensers and free-standing pump bottles to maximize the efficiency of sanitizing products in your restaurant.

Front of House 100

Front of House Sanitation Back of House Guest Satisfaction 100