Culinary Cues
MAY 20, 2024
However, before doing this he would observe and analyze the operation to make sure controls were in place and that the reason for raising prices was not a lack of efficiency or caring on the part of his cooks. [] A GROWING INTEREST IN DELIVERED MEALS OVER RESTAURANT DINING: Again, Escoffier the innovator, would have looked to this as an opportunity.
Modern Restaurant Management
FEBRUARY 8, 2023
While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society.
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The Restaurant Times
JANUARY 30, 2022
According to industry players, the Indian hotel industry is on high alert but not panicking in the face of omicron, even as the winter vacation season continues. . Cloud kitchens, as opposed to typical dine-in restaurants, are more adapted to the demands of socially isolated clients. Hiring Trends During Omicron .
7 Shifts
OCTOBER 14, 2022
No matter where you go or what you buy, technology has touched nearly every part of dining out right now. We tend to be more forgiving of the former,” says Mike Lynn, a nationally-recognized tipping expert , and Professor of Services Marketing at Cornell University's School of Hotel Administration.
EATER
JUNE 4, 2024
Oxte Immigrant chefs are shaking up Paris’s fine dining scene with Michelin-starred restaurants, venues in five-star hotels, and Lebanese, Mexican, and Korean flavors not traditionally found in haute French cuisine When Enrique Casarrubias came to Paris from Mexico in 2007, he had no intention to stay. Prepping a dish at Oxte.
Culinary Cues
FEBRUARY 29, 2020
Restaurants survive and thrive on the “early and late majority” that represents over 60 percent of the dining population. I can vividly remember a chef position at a fine dining operation that I walked into and faced planning my first signature menu. So, how does a chef approach the dilemma of creativity vs. business sense?
Culinary Cues
FEBRUARY 28, 2021
These are the Ritz Carlton’s of the hotel business, the Tesla’s of electric autos, the Wegman’s of the grocery business, the Apple’s of computer hardware and electronics, the Harvard’s of business schools, and the French Laundry’s of the restaurant industry. Mediocrity has no place in their vocabulary. It is your job to SWEAT THE SMALL STUFF.
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