Modern Restaurant Management

AUGUST 5, 2020

rolled out its contactless ordering and payment features for servers, designed to complement its existing contactless ordering and payment technology for guests. Fun and laid-back with an elevated approach to hospitality, Doc’s offers ample seating at the bar as well as dedicated drink service throughout the food hall.

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EATER

DECEMBER 15, 2021

In 2011, Anselme Selosse, the legendary winemaker who runs the Domaine Jacques Selosse with his wife Corinne, opened one of the first bistronomy-focused hotel-restaurants in the heart of the vines, Les Avisés (see the lodging and dining section below). Au Bon Manger (Reims). Rooms starting at $225 per night.

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Modern Restaurant Management

MARCH 13, 2020

In partnership with Matt Ailey, Founder of GenRock Capital Management, Matt Slaine, CEO of Quality Restaurant Group and Chris Grooms, Vice President of Quality Fresca, the restaurant group plans to roll out the updated brand design for the restaurants in the next 12-18 months. Pizza Inn Incentive Program.

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Modern Restaurant Management

NOVEMBER 5, 2019

Since 2011, FWRA has released insights, model practices and emerging solutions compiled from more than 40 FWRA member companies and expert partners from the hunger relief and waste management sectors. OpenTable added new features designed to address one of the biggest challenges for restaurants and managers: control over table turns.

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Modern Restaurant Management

JUNE 12, 2020

Above all, we have prioritized our customers’ safety and well-being into the design and flow of the kitchen and dining areas. From food preparation to the seating and interaction with staff, Taffer’s Tavern will be a worry-free dining experience.” A&W has territories available throughout the country.

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Sante

OCTOBER 8, 2019

Located in the impressive high-ceilinged basement of Boundary London, the 60-cover restaurant has been designed by Kirkwood and McCarthy and will focus on earthy tones and textures, from exposed brickwork, and walls rendered with an old-fashioned clay technique, to Ash wood tables from Jan Hendzel. About Sir Terence Conran.

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EATER

MARCH 3, 2022

Over the years chefs advised and guided, and even occasionally designed products for the company — like Jean-Georges Vongerichten’s infused grapeseed oils from 2001 — but it wasn’t until 2011 that they really stepped forward with Williams-Sonoma products of their own.

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The Restaurant Times

JULY 9, 2021

After acquiring a degree in Architecture, Sharad started to look into the modalities of design-led customer experience. In 2011, he launched Cafe Delhi Heights in Delhi NCR with his brother and partner Mr. Vikrant Batra. One of the most striking features of Cafe Delhi Heights is its multiple styles of seating.

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Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. From 2011 to 2019, Karel served as senior vice president for ARCOP, Inc., Boston Market, Darden Restaurants, Inc.

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Restaurant Clicks

NOVEMBER 18, 2021

They have a beer garden out back and rooftop seating. The space where the beer garden is has a lot of open seating, a stage for live music performances, and games. Edley’s also has a bar and outdoor seating. It’s a refined BBQ joint that has outdoor seating available. The atmosphere is easy-going.

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Restaurant Clicks

DECEMBER 18, 2021

This award-winning restaurant made waves when it opened in 2011, recognized by more than one prominent publication as the best new opening of the year. Scottsdale’s premier Italian grocer seats on a first-come, first-serve basis, so arrive early for your dinner party. In downtown Scottsdale, that’s no small feat!

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Aaron Allen & Associates

AUGUST 24, 2022

Piestro Pizza Automation The company wants to eliminate labor costs in the process of making a pizza and has designed a robot in a contained unit like a vending machine that reaches a 48% profit margin. Back in 2011, Domino’s AUV was similar to that of Pizza Hut — actually, it was 1% lower. billion during the same year.

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KaTom

JUNE 15, 2020

It takes two steps – involving a vapor infusion and a custom-designed German pot still – to make the Navy Strength, which has been recognized as the best gin in America. Seating is in their outdoor beer garden, where you can purchase booth brews and chews to enjoy. Dos Perros , 200 N. Mangum Street, 919-956-2750.

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Modern Restaurant Management

AUGUST 11, 2021

The new look features a fresh color palette, updated menu boards, and modern architectural and interior brand elements throughout – designed to create a better connection between the customer and Chester’s famous fried chicken, prepared fresh in store throughout the day. Firehouse's New Community Design.

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Modern Restaurant Management

JANUARY 27, 2020

"We have designed our new restaurants around this technology because it allows us to provide better service to our customers with less effort and cost. ” ICE’s new Director of Beverage Studies Eamon Rockey led the program’s design. . This is a game changer in quick-serve and fast casual restaurants."

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Modern Restaurant Management

NOVEMBER 20, 2019

." Goji Creative, a Laguna Beach, CA creative agency is tapped by the brand to cover many new initiatives, including new product creative offerings and menu design, branding and identity, and new store design and development. ” Potbelly Debuts New Store Design and Inks Deals.

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EATER

OCTOBER 26, 2021

Here, fantastical bite-sized creations from chefs Xatruch, Castro, and Casañas, like the multi-spherical tatin of foie gras and corn, are designed to surprise and delight. The mood: Wooden tables and unfussy design keep things weeknight-casual. For an intimate meal at the tourist spot you’re going to anyway.

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EATER

JANUARY 21, 2021

This time patios were included in the shutdown, meaning establishments around the city were staring at freshly weatherized outdoor seating areas they couldn’t use, spaces that had been lifelines to their businesses while indoor dining rooms remained closed. At the higher end, Next in Chicago has sold “season tickets” since 2011.

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EATER

JUNE 12, 2023

The restaurant opened in 1971 — the first and only 24-hour spot on the east side of the island at the time — and still sports a groovy design including burnt orange booths and swiveling ochre bar stools. Peggy Sue’s opened in 1954 as a nine-seat, three-booth five-and-dime, but in the ’80s it went full kitsch.

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Restaurant Clicks

OCTOBER 12, 2021

You can eat in their cozy dining room, in their outdoor garden, or if you’re looking for a private spot for a party or intimate dinner, they have a second floor designated just for that. Their Italian dishes are heavily inspired by Sicilian cuisine and have graced the community since 2011.

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Restaurant Clicks

OCTOBER 18, 2021

I recommend getting here early because their seats seem to fill up fast and they stop serving at 2 pm. I enjoyed dining at Town Hall because the food was fresh; you can tell by the way they design their plates. I like their outdoor seating because it’s a good chance to enjoy breakfast while sitting in a cute antique chair.

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Restaurant Engine

JUNE 26, 2024

In 2011, they redesigned the restaurant, giving it a lounge with a separate available menu. They rarely have an empty seat for lunch or dinner. tweet this) Restaurant Web Design, Made Easy. Chef Eric also continues to win awards as does Le Coze. Nothing has stopped them – not even economic downturns or Covid.

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Apicbase

MARCH 31, 2023

Smiley’s Pizza Profis 60 Outlets Pizza & Pasta Delivery Only Germany The logo of this American-style pizza chain is a Smiley with a retro design, which tells you right away that Smiley’s Pizza was founded in the 1980s and that its mission from day one has been to put a smile on their customers’ faces.

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EATER

AUGUST 21, 2020

In 2011, Chang and Meehan joined forces with Chris Ying, then an editor at the San Francisco small press McSweeney’s, to launch the food magazine Lucky Peach. From the first issue, the magazine was a phenomenon, combining McSweeney’s fetish for literary excess and groundbreaking design with Momofuku’s foul-mouthed, ramen-worshiping swagger.

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