Modern Restaurant Management
FEBRUARY 25, 2020
there’s a good chance the disease won’t become a pandemic domestically. Make it easy to do so by placing hand sanitizer stations around the restaurant, and have the bathrooms cleaned more often. While mostly in mainland China, this number includes at least 15 cases in the U.S., according to the CDC. Be precautious.
Modern Restaurant Management
MAY 15, 2020
Some of the most common measures taken include requiring all employees to wear masks and gloves, adding plexi-glass shields to customer facing stations such as host/hostess stands and counters, taking temperature of employees, removing tables and providing hand sanitizer throughout the restaurants. On-Premise Comeback Journey.
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Revenue Hub
OCTOBER 14, 2022
A recent Failte Ireland report shows 63% of hotels reported an increase in domestic guests compared to pre-Covid times. The domestic market performed well for hotels in relation to short breaks over long stays. Subscribe to our weekly newsletter and stay up to date. How has 2022 fared for hotels? Smart bathrooms.
Modern Restaurant Management
MARCH 24, 2020
A shift in production by Bacardi at the world’s largest premium rum distillery is helping supply ethanol required to produce the much-needed hand sanitizers that are in high demand as a result of COVID-19. units of 10-ounce hand sanitizer. units of 10-ounce hand sanitizer. Bacardi and Tito's Give Back. Brands, Inc.
EATER
APRIL 6, 2021
But this year, the combination of loose restrictions in Florida, tight restrictions elsewhere, great weather, a rise in domestic travel, and pent up demand has led to a major boom in the hospitality industry, or what Eater Miami editor Olee Fowler is calling “our season on steroids.”. DG : Sell hand sanitizer. SK : Exactly.
Modern Restaurant Management
NOVEMBER 17, 2020
Respondents expect to see businesses take additional cleaning and disinfecting measures in order to maintain a safe environment, including: Providing hand sanitizer (73 percent). For beer, import leads in driving average check value at +23 percent, followed by craft (+22 percent) and domestic premium (+21 percent). Across key U.S.
EATER
MARCH 29, 2023
Once they’ve been collected, they are tested for quality, examined for sanitation, and gently dried before packaging and shipping. According to the Spanish newspaper El País, Spain exported 190,000 kilos of saffron in 2010, but only produced 1,500 kilos domestically. The harvesting process is what makes saffron so expensive.
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