Restaurant Clicks

OCTOBER 11, 2021

Pueblo Viejo offers a variety of Mexican food, Distant Relatives serves up mouth-watering BBQ, and Dough Boys churns out fresh, wood-burned pizzas. Austin Beerworks serves up the typical pub fare at the Can-tina. You can’t go wrong with the Amber Vision Amber Ale or Fire Eagle, Austin Beerworks’ 7.3 percent ABV American IPA.

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Modern Restaurant Management

SEPTEMBER 23, 2022

Concepted by college friends and founding members of Four Corners Restaurant Group—Andy Gloor and Matt Menna—the restaurant/bar traces its roots to Chicago, where the first Federales was opened in 2016 in Chicago’s West Loop.

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Sante

MAY 6, 2020

Served chilled with a straw or over ice in a small glass, the seven-ounce cocktails are only 15 percent ABV. This year I propose the 2016 Shafer Vineyards Relentless is the top selection. Kotjane’s 2016 Stark-Condé Stellenbosch Syrah brings mild spice and a smooth finish.

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Modern Restaurant Management

JANUARY 26, 2022

In fact, before COVID in 2016, both single people and couples spent a total of 35 million dollars on Valentine’s day experiences. A prix fixe menu features a fixed multi-course meal that is served to all customers on a specific night, often for holidays like Christmas and Valentine’s Day. Create a Prix Fixe Menu.

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Modern Restaurant Management

AUGUST 9, 2021

In June 2016, Yeakle decided to use her background and education to help the gluten-free community by working with GIG. The Coaches Program is a helpful program for both restaurants and the gluten-free customers they serve. Yeakle has a culinary history working at four-star and four-diamond rated restaurants. Lindsey Yeakle.

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7 Shifts

SEPTEMBER 10, 2019

Clean Juice is the first and only USDA-certified organic Juice Bar franchise in the United States, serving a deliciously fresh menu of cold-pressed juices to protein smoothies, to avocado toast, and more. Make life in your restaurant easier with 7shifts. Get started for free today.

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Perfect Daily Grind

JANUARY 15, 2020

Bottled cold brew coffee served over ice. It’s cold serving temperature made it popular with French troops in Algeria in 1840, where soldiers drank a coffee concentrate combined with cold water to cope with the desert heat. Cold brew coffee served over ice. Credit: Neil Soque. What is Cold Brew? Credit: Sebastian Franzén.

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Perfect Daily Grind

MARCH 6, 2023

Vadym tells me that he had been serving the flat red at his coffee shops – as well as some local festivals in Ukraine – for some time. In 2016, interest in the drink began to grow after Vadym had finished competing in several UK and Ukrainian Coffee Championships. Is there a wider market for it?

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Beverage Social Media Front of House Customer Experience 169

Sante

NOVEMBER 30, 2019

Soave Vintage Edition DOC 2016. Serve as an aperitif or pair with seafood, white meat and spicy Asian cuisine. Serve with meats, stew, pasta and appetizers. Valpolicella Ripasso DOC 2016. This wine can be served with many dishes such as creamy mushroom risotto, grilled meat, hearty stews and aged cheese.

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7 Shifts

OCTOBER 2, 2019

The servers are running back and forth with orders to relay or food to serve. A 2016 Deloitte report underlines the importance of ongoing training across business types. Communication is key in every part of the restaurant business. Think about your restaurant’s busiest time of the day.

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EATER

NOVEMBER 15, 2024

The e-commerce entrepreneur Marc Lore, who ran e-commerce at Walmart from 2016 to 2021 , founded Wonder in 2018. Before that, Lore was a co-founder of Jet.com, which Walmart acquired for approximately $3 billion in 2016. By 2021, it had expanded to serve the entire town. As it grows, here’s what you need to know.

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EATER

APRIL 10, 2024

Kitchens in Wonder’s food halls can be as small as 750 square feet, and each location can serve food from up to 30 — 30! Three months after creating his menu, Johnson returned to the kitchen and Wonder’s chefs served him their version of his food. billion in 2016; he’s reportedly committed $300 million of his own money to the effort.

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EATER

SEPTEMBER 20, 2024

In 2016, John Birdsall wrote about the Brooklyn-ification of restaurants and cities around the world. You’re eating, another completely commonplace activity, and any restaurant wants you to feel like this is the most special meal in the world. There is also a trickling out of trends happening here.

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EATER

NOVEMBER 2, 2022

McCart will oversee Eater NY’s team of two reporters and two dining critics Eater has hired Melissa McCart to serve as editor of Eater NY, its largest city site. I’m excited to work with an amazing crew at Eater to help convey stories about New York restaurants and the people who bring them to life,” McCart says.

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Modern Restaurant Management

MARCH 16, 2021

In 2016, there was plenty of compelling robotics technology geared for the restaurant industry. From robots that created up to 2,000 recipes to robots that served diners, the world saw what the future would hold for this industry. Taka Tanaka, CEO of AUTEC Sushi Robots.

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Fast Casual Front of House Fine Dining Mobile Ordering 156

Deliverect

APRIL 29, 2020

In the current climate in particular, we help restaurant businesses get onto all these different online channels, so they can generate revenue by selling online - it’s essentially the only way to stay in business and continue to serve customers.

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The Restaurant Times

JANUARY 26, 2021

Shake it off, a Milkshake-bar concept was started by Nishant Tripathi with his co-founder in 2016. In 2016, the brand observed only 20% of revenue coming via online platforms. The selling proportion of SIO is serving an experience. Shake It Off started with only 12 shakes in the initial stages.

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Franchising Franchise Loyalty Program Online Ordering 98

A Wine Story

JUNE 18, 2020

Here, the wine paired with the dish was the 2016 FAY Vineyard Cabernet Sauvignon Napa Valley. Here the more assertive 2016 S.L.V. In this pairing it was the 2016 CASK 23 Cabernet Sauvignon Napa Valley. Salmon can be a great option for people who eat fish,” he says, “then served with a side dish like braised kale.”.

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KaTom

FEBRUARY 27, 2020

In 2016, Autumn Martin and Kari Brunson founded vegan ice cream parlor Frankie & Jo’s. Leslie Naylor founded Sanctuary Vegan Cafe in 2016 after seeing the lack of vegetarian and vegan restaurants near her home of Knoxville, Tenn. View this post on Instagram. Frankie & Jo’s. Come today and try them all!

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EATER

JANUARY 8, 2021

And yet, the Mexican state with few traditions, better known for its seafood and innovative, pioneering chefs like Plascencia, Benito Molina, and Jair Téllez, was rigid about birria de res: All Tijuana stands served it the same way. And you’d better be done by 1 p.m I started doing events. View this post on Instagram.

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Modern Restaurant Management

AUGUST 31, 2021

and while quick-serve restaurants and delivery staples, like pizza chains, managed to maintain somewhat normal business volumes, restaurants more strongly connected to in-person conversion experiences saw a more direct impact,” said Hedges. “We have quite a few restaurant clients in the U.S., The full report can be found here.

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The Restaurant Times

MARCH 7, 2021

Under her leadership, Nanadhana has had the honor of winning the India Hospitality Award for two consecutive years, 2015 & 2016. Jyoti Ganapathi also comes from a non-F&B background, but her love for South Indian cuisine propelled her to open Dosa Inc, a food truck brand that serves the traditional South Indian meal.

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Modern Restaurant Management

JULY 15, 2020

During a pandemic, drone delivery may also enable restaurants to serve customers who feel uncomfortable picking up food from a restaurant or having a delivery drivers come to their homes. In November of 2016, Domino’s began experimental drone pizza deliveries in New Zealand.

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EATER

JULY 19, 2024

According to a 2016 NIH article , while some tests showed increased nail and hair strength with regular intake of silica, “there are few studies evaluating the safety, efficacy and bioavailability of the different existing chemical forms of silicon that use proper design, large number of volunteers and long follow-up period.”

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EATER

NOVEMBER 27, 2024

For some, it serves as a poignant reminder of hardship, yet for others, it remains a comforting, nostalgic food and an accessible entry point to Indigenous cuisine. The manoomin cakes were first introduced by the cafe’s inaugural chef, Richard Hetzler , who led the culinary team from 2004 to 2016 and authored the cafe’s cookbook.

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EATER

AUGUST 31, 2022

A lot of other people were woken up to that reality: I’m not served by my bathroom experiences, and it would be so easy to serve people better,” Justice says. A former special education teacher, Fixter opened Brewability and the connected pizza spot Pizzability in 2016 to employ people with intellectual and developmental disabilities.

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Modern Restaurant Management

JANUARY 11, 2021

I’ve been in South Florida since 2009, but I really started coming here full time in 2016. When I moved to Florida several years back, I first opened a restaurant in Naples that served breakfast and lunch. What brought you to Florida and to the restaurant industry there? I just fell in love with South Florida.

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The Wine Knitter

JANUARY 2, 2023

Paço do Morgado de Oliveira Photo credit: Penny Weiss Fast forward to 2016. After being without a winery and vineyards of his own, winemaker and producer of award-winning wines, António Maçanita purchased the property in 2016 and began restorations. Garnish with chopped scallions and serve with rice or glass noodles.

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Vineyard 2016 Back of House Fine Dining 115

EATER

OCTOBER 21, 2024

Craft instant can be traced back to 2016, when two competing small-scale producers entered a market traditionally dominated by industry giants such as Folgers, Nescafé, and Starbucks. One serving costs between $2 and almost $4, and the minimum order is four boxes with eight servings each. Just add water and stir.

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A Wine Story

JULY 6, 2020

Supéry Dollarhide serves as a benchmark for quality grape growing in the Napa Valley. Supéry Dollarhide Virtual Tasting featuring the 2018 Sauvignon Blanc and 2016 Merlot paired with an assortment of grilled vegetables and other items. Supéry Dollarhide transformed into vineyards. Soon the St. Click to Tweet. I took part in the St.

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Perfect Daily Grind

JUNE 21, 2022

In recent years, a growing number of airlines have begun to invest in the coffee they serve to their customers, both in terms of sustainability and quality. Coffee and tea served in aircrafts is brewed with unfiltered tap water, so outstanding quality is unlikely. However, airline coffee is served by flight attendants, not baristas.

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EATER

JUNE 6, 2022

Lumos, a New York City baijiu bar, closed in 2016. Traditionally, it’s served in a small, third-ounce shot glass that looks like a miniature goblet. Before Lumos opened in 2016, even most Chinese restaurants in the U.S. didn’t serve baijiu. There were 46,000 Chinese restaurants in the U.S. View this post on Instagram.

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EATER

OCTOBER 5, 2021

You’ll note that nearly all of the restaurants that have been ranked first are located in Europe; those that aren’t in Europe serve European-style tasting menus; and all of the restaurants are helmed by men. In 2016, Redzepi closed Noma. Jason Loucas/Noma. A sea snail dish on the seafood menu from Noma. Noma , Copenhagen Years at No.

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Modern Restaurant Management

SEPTEMBER 25, 2023

POS systems tend to be the most fruitful attack targets for cybercriminals, with 75 percent of restaurant data breaches being traced back to compromised POS systems, according to a 2016 Trustwave Global Security Report. Digital footprinting tools can also help with this.

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Cash Management Point of Sale Training Information 128

Sante

JULY 6, 2020

At the Bhukaran-Uzbeki restaurant Salute , located in Rego Park, New York, the cooks grill shashlik of leg, rib, breast meat, and zhasb , or lamb cracklings, and serve everything on miniature sword blades. ” New Zealand chef Peter Gordon bakes shoulder and serves it on a gratin of sweet potato. Try It, You’ll Like It.

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White Paper Seasonal Menu Consumer Goods Fine Dining 130

Sante

DECEMBER 3, 2019

In 2009, Drake began her career at Ruby Tuesday, a national American restaurant in California, Maryland, where she served for five years before being promoted to lead server. Then in April 2016, Drake became lead bartender/bar manager/cocktail consultant at The Majestic in Alexandria, Virginia. Mary's College of Maryland.

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Open for Business

JANUARY 24, 2023

How to market a restaurant on Twitter Twitter serves social media users a stream of news and real-time and event-based content, and people use it to follow accounts that align with their interests. Content posted on Twitter often taps into trending topics and serves as an announcement forum for restaurants.

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