Foodservice-Tuesday-Nov. 17 Virtual summit will focus on from surviving to thriving ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

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Your Daily Inspiration For November 17

How Church’s Chicken Pivoted to a Successful Remote OER Program

The foodservice chain has always been known for its fried chicken. Now it’s gaining a name for its use of technology.

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Virtual Event Will Examine How Adversity Can Breed Innovation and Growth

 "SafetyCulture Summit 2020: From Surviving to Thriving" features Captain “Sully” Sullenberger and Erin Brockovich, among others.

 

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By the Numbers

191,511

That's how many fast-food restaurants there are in the U.S. in 2020, an increase of 0.6% from 2019, according to market researcher IBISWorld. We share this number with you because Nov. 16 was National Fast Food Day in America. We hope you celebrated at your favorite fast-food establishment (going through the drive-thru window, of course).

ECRM - Foodservice

Today's Quote/Unquote:

"We are profoundly disappointed by this decision to shutter restaurants for a second time this year — this time with no safety net of federal stimulus dollars to soften the blow to already ailing operators and employees."

— Justin Winslow, Michigan Restaurant and Lodging Association president and CEO, on the Michigan Department of Health and Human Service’s decision to once again close indoor dining because of an increase in coronavirus cases. Restaurants must close for indoor dining from Nov. 18-Dec. 8. Michiganders will only be able to order takeout from restaurants, unless outdoor seating is available. (michiganlive.com)

Inspiring Organization

Gilman Cheese Grows Its Workforce and Capacity to Meet Customer Needs

Company uses all-natural ingredients to produce more than 100 different flavor profiles of processed cheese that it says is of higher quality than the competition — all reasons why it has doubled its output this year.
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