Synergy Suite

SEPTEMBER 25, 2024

Closing a kitchen may seem straightforward, but it involves numerous details beyond just sweeping the kitchen floor that, if overlooked, can lead to costly mistakes. Prepare to transform your kitchen’s closing routine into a seamless process with a structured and effective checklist. What Is A Kitchen Closing Checklist?

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The Restaurant Times

MAY 30, 2021

According to Acumen Research and Consulting , the global cloud kitchen market is expected to grow at a CAGR of 22 percent during the forecast period of 2020-2027 and reach USD 201.1 Ghost kitchens are growing their market share in the UAE. The increasing adoption of technology has given rise to cloud kitchens. Billion by 2027.

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Modern Restaurant Management

APRIL 6, 2022

Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. These restaurants, which exclusively deliver food, typically use online ordering and a cashless transaction system that allows for little physical interaction between the customer and facilitator.

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The Restaurant Times

MAY 20, 2020

Having the right restaurant equipment is essential for the long term success of your cloud kitchen business. Research by the National Restaurant Association states that efficient equipment is the key to significant savings. Choosing The Right Equipment For Cloud Kitchens. Exhaust Hood. Fire suppression system.

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The Restaurant Times

MAY 27, 2021

Cloud kitchens have become increasingly popular in the UAE over the years. Cloud kitchens have many advantages to offer over physical restaurants. With numerous restaurants shutting down, entrepreneurs are desperately shifting to ghost kitchen business model. Market Your Ghost Kitchen Business Model.

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The Restaurant Times

AUGUST 21, 2020

To ensure that restaurants follow proper guidelines regarding the hygiene standards, a comprehensive food safety system has been announced. As part of the initiative, customers have access to the full hygiene record of any restaurant they choose to visit on their smartphones. Ask The Restaurant Staff To Maintain Personal Hygiene.

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Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Jim Collins, CEO at Kitchen United.

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The Restaurant Times

MAY 14, 2020

Considering the potential of the online food delivery segment, many restaurants have been swift to establish a delivery system and improve their online menu options. Ghost kitchens, also known as cloud kitchens, virtual restaurants, dark kitchens, and delivery-only restaurants, rely entirely on delivery orders.

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Modern Restaurant Management

MAY 12, 2020

In this edition of MRM News Bites, read about efforts to help the restaurant industry and heroes as well as "new normal" restaurant technology and products. The Dining Bond Initiative, a campaign that helps get funds to restaurants impacted by the coronavirus COVID-19, has gone global. Dining Bond Goes Global.

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The Restaurant Times

FEBRUARY 14, 2022

I n essence, internet, ghost, or cloud kitchens are enterprises that do not have the physical capacity to serve walk-in clients and focus solely on delivery orders. Many traditional restaurants have switched to the cloud-kitchen approach in recent years, especially since the pandemic, because of these inherent benefits.

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Modern Restaurant Management

OCTOBER 29, 2020

The funding will be used to help more restaurants transition to online ordering during the COVID-19 pandemic and beyond. “2020 has been a tough year for restaurants and that’s why we’re focused on providing products and services to help keep their doors open,” said Alex Canter, Ordermark CEO and Co-Founder.

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EATER

FEBRUARY 10, 2021

Before arriving at Preble, Conroy worked in restaurant management. His expertise is in building teams and mobilizing shoestring budgets, striving for restaurant-quality hospitality in Preble Street’s dining room. I’ve spent 15 years running a soup kitchen,” he says. That’s what I know; that’s what we’re good at.

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