Lodging Magazine
SEPTEMBER 26, 2024
The pandemic effectively increased sanitization awareness in the hospitality industry, with guests becoming more attuned to antivirus, antimicrobial, and hypoallergenic treatments and features in their lodging spaces. One example is air filtration.
Modern Restaurant Management
SEPTEMBER 4, 2020
First, the Kodak, Tennessee-based company found a supplier and both bottled and sold hand sanitizer — and gave back to the community by donating 100 gallons to local first responders. Modern Restaurant Management (MRM) magazine discussed supply issues and more with KaTom Founder, President and CEO Patricia Bible.
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Modern Restaurant Management
MARCH 10, 2020
In response to Coronavirus concerns: Danny Meyer tweeted that The Modern would be closed for a day and every inch sanitized after a guest tested positive for COVID-19, despite being told by the NYS Health Commissioner says no risk of transmission; “Team & guests come first,” the hospitality leader concluded.
Modern Restaurant Management
JUNE 15, 2020
Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. Have hand sanitizer available upon entering the restaurant for customers and employees alike.
Modern Restaurant Management
JUNE 29, 2020
As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. That includes social distancing, sanitation, masks, partitions and contactless payment and menus (or throwaways).
Modern Restaurant Management
NOVEMBER 2, 2023
Modern Restaurant Management (MRM) magazine asked Shaw why she wrote the book, food safety challenges for restaurants and the impact she anticipates AI will have on the industry. Having written over 300 articles for national trade magazines, I am often asked about industry-related topics.
Modern Restaurant Management
FEBRUARY 12, 2021
Hand sanitizer available to guests and staff. Single-use or sanitized menus. As a survey from the Restaurant Magazine showed, around 80-85 percent of reservations come through a website and 47 percent of them originate from a mobile phone. Tables disinfected between guests. Tables rearranged to ensure a distance of six feet.
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