Modern Restaurant Management

DECEMBER 21, 2022

Bar and restaurant managers will aggressively target this revenue stream with dedicated group sales and catering managers, online ordering, and seasonal offerings such as holiday dinners, beer and wine tastings, and team building programming. – Lori Bolin, President of BrewLogix.

Pricing 167

Pricing Portion Control Budgeting Marketing 167

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.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

Modern Restaurant Management

SEPTEMBER 15, 2020

In addition to using third-party platforms, restaurants must develop their own muscle to communicate and transact with consumers. It comes in single-use, portion-controlled pouches for easy distribution to diners eating in or taking out. Restaurant Workers COVID19 Crisis Relief Fund Update.

Marketing 162

Marketing Sanitation Multi-Unit Operations Information 162

Hotelogix

JANUARY 21, 2025

Portion Control : Offer flexible portion sizes to minimize leftovers while meeting guest needs. These packages cater to travelers seeking personalized, sustainable travel options while supporting your hotel’s green initiatives. Donation Programs : Partner with local food banks to donate surplus food.

Travel and Tourism 100

Travel and Tourism Demo Portion Control Workshop 100