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Pay-What-You-Can Markets Provide Produce for the Common Good

EATER

“To the north, you have the Kelly Miller housing projects, where about 94 percent of residents are below the federal poverty limit and most are unemployed,” says James, who worked as the farm programs manager at Common Good City Farm until early January. “To We have support from a lot of our community that helps us keep things going.”

Marketing 118
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Restaurants Save Money with the Right Recycling Practices 

Modern Restaurant Management

In 2018, when China stopped accepting plastics and recycling from the US, waste management professionals wondered whether the recycling industry could survive the loss of a major market for America’s commodity scrap. percent a year, and the plastic recycling market by $14.74 Two years later, the verdict is in.

Training 153
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How to Handle Temporary Restaurant Closure during COVID-19

7 Shifts

You can point your restaurant staff towards monetary relief programs offered by the government and other organizations to help them stay afloat if your business closes. How to communicate your COVID-19 restaurant closure. Then share general updates with staff through your team communication tool.

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Face Pay Network, Restaurant of the Future and The Main Course

Modern Restaurant Management

“We also know ghost kitchens are a departure from the traditional brick and mortar format, so some independent operators need help to jumpstart a new venture, which is why our program takes out all the guesswork. .” Leveraging US Foods’ knowledge and support in building and creating strong brands and digital marketing.

Events 206
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For SNAP Recipients, Grocery Inflation Hits Hard

EATER

Department of Agriculture (USDA) designs theoretical “market baskets” for different age and gender groups and uses the results to determine monthly SNAP allotments. For example, according to a 2012 FRAC report , a market basket for a family of four that year allotted “approximately 0.64 Yuki Iwamura/AFP via Getty Images.

Pricing 118
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How I Got My Job: From Making Artisanal Jam to Public Service at SF City Hall and Beyond

EATER

For nine years, she was the Master Preserver and owner of a small-batch artisan jam company, while simultaneously acting as a food and nutrition policy associate at a public health organization and then a community programs manager for the beloved San Francisco grocery company Bi-Rite. It was a really incredible program.

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Your route to becoming a cruise director – steps and tips

Les Roches

Keeping everyone informed about ship operations and changes means that communication is vital. Organizational Being a cruise director involves coordinating various activities such as supervising entertainment programs, managing staff, and overseeing guest satisfaction, so organization is key.