Modern Restaurant Management
MARCH 13, 2025
” To learn more about the ICE's past, present and future, Modern Restaurant Management (MRM) magazine reached out to Smilow. And for me, to work for 30 years as an entrepreneur, building an institution dedicated to helping students find their culinary voices; it has been an unexpected, rewarding and joyous career.”
Modern Restaurant Management
MAY 22, 2024
Locations will remain open and operating as usual during the Chapter 11 process. What should other operators and consumers expect to see as these well-known brands recalibrate? Prior to joining IFMA in 2021, he led and managed businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co.,
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
MARCH 11, 2025
" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. In addition, the state carved out a special 45 percent increase to $20 per hour for fast-food employees. This has driven up all wages because a cook being paid $16.50
EATER
JANUARY 23, 2023
Joules Garcia /Eater Pastry chefs may be leaving restaurants, but that’s not necessarily a bad thing for the profession For the last several years, I’ve noticed a terrifying trend: Major magazines and food publications say that pastry chefs are going extinct. As a pastry chef myself, this is bad news, to say the least.
Hotel Business
OCTOBER 25, 2023
Visit hotelbusiness.com/verify Inbox To the Editor: I am a long-time, appreciative subscriber of your magazine. Your renewal today ensures your free subscription continues through October 2024. I still enjoy reading it today, even though I am now retired from a 52-year career in hotel and resort management.
Modern Restaurant Management
DECEMBER 3, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. PJ's Hopes to Open 187 Locations Throughout Florida in Next 10 Years.
The Restaurant Times
NOVEMBER 18, 2021
TRT- We read your recent article published in Gastro Rama magazine about standard food yields, what gave you the idea to write about such a prevalent topic? Guillermo Herrera – I think that as well as menu engineering, labor cost, and standard cost performance are fundamental in the food operation.
Expert insights. Personalized for you.
100 
Let's personalize your content