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Moves Modern Restaurants Are Making in 2024

Modern Restaurant Management

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution? Food availability is often in flux.

2024 197
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WHAT WOULD ESCOFFIER SAY

Culinary Cues

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. Looking back, Escoffier would probably admit, to some degree, that this was not the best approach and would encourage chefs and operators to build in this balance.

Hotels 275
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WORK HARD AND BE KIND

Culinary Cues

I want people to say this about me some day: “He always worked hard, strove for excellence, expected nothing less of others, was willing to give back, and treated those with whom he associated, with kindness.” Dick Cattani was a monumental figure in the business of food hospitality.

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A DECEMBER KITCHEN

Culinary Cues

I can feel the knot in that muscle move slowly from the top of my ankle to the back of my knee. By 7am I am walking through the back door of the kitchen. Before I can turn on the computer, Emmett has my usual breakfast in front of me: eggs over easy, bacon, home fries, and a side of salsa. I nod and give him a thumbs up.

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2022 Restaurant Design Trends

Modern Restaurant Management

As people begin heading back out, they want to be able to interact with each other and not be distracted by unnecessary entertainment gimmicks. Obviously if the restaurant is sports or entertainment themed then televisions are necessary. One of the biggest distractions in restaurants are televisions.

Design 209
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‘Bring the Dining Room Experience to the Windows’

Modern Restaurant Management

The personalization of drive-thrus began internally across many brands a few years back. To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Every minute! David Vance.

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We’re in the Age of Food Talent. Whetstone’s New Agency Wants to Represent It.

EATER

But unlike other talent agencies, which might also oversee sports and entertainment and fashion, Hone is focusing just on food. In 2021, Satterfield brought his perspective to a huge audience: He hosted the Netflix docuseries High on the Hog , an exploration of African American culinary history based on the book by Jessica B.