Modern Restaurant Management
MARCH 25, 2024
Blake Aguillard and Trey Smith started with $30,000 and no outside investors when they opened Saint-Germain in New Orleans' Bywater neighborhood in 2018. We want to one day dine at those restaurants. We will do anything we can to ensure those restaurants become a reality.
Modern Restaurant Management
FEBRUARY 11, 2020
Much to the delight of enthusiasts and aficionados across the nation, the rapidly-growing number of states that have legalized recreational marijuana has in turn given rise to the so-called “cannabis fine dining” industry. What exactly is cannabis fine dining, in a nutshell? Highballs with a Twist.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
EATER
FEBRUARY 28, 2023
Diners wait weeks to score a reservation, landing Dept of Culture a leading role among the small but growing class of fine dining West African restaurants across the country. Chefs bringing West African cuisine into the American fine dining space have inevitably had to educate even the most interested customers. “I
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. In 2022, 41% of American consumers say they don't use cash in a given week, up from 29% in 2018 to 24% in 2015. Does that well-known rule of 20 percent for sit-down dining apply to counter-service, takeout, or other orders?
Restaurant Technology Guys
JUNE 25, 2023
Randy Sharpe is the CEO of Xperience Restaurant Group (XRG), bringing extensive operational expertise to one of the nation’s leading operators of casual, polished casual, and fine dining brands. I believe in collaboration and partnership,” Sharpe says.
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.
7 Shifts
OCTOBER 20, 2022
One of the most significant changes occurred in 2018 when the Department of Labor ruled that back-of-house employees like cooks and dishwashers are eligible to be included in the tip pool. For restaurant owners and operators, it is essential to be aware that there is a possibility of being fined if you do not follow tip pool laws.
Expert insights. Personalized for you.
88 
Let's personalize your content