Modern Restaurant Management

DECEMBER 16, 2021

According to Black Box Intelligence and Snagajob , full-service restaurants are feeling the pinch and report approximately six fewer employees in the back of house and three fewer in the front of house. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience.

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Modern Restaurant Management

JANUARY 12, 2022

The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank. 43 percent plan to add an outdoor on-site dining space. "What

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Modern Restaurant Management

NOVEMBER 13, 2020

Florida’s minimum wage rate is currently, $8.56, and will increase to $10 an hour in September 2021. The law also establishes a California Privacy Protection Agency, which will enforce and implement consumer privacy laws and can administer fines for businesses that violate California’s privacy laws.

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7 Shifts

JANUARY 14, 2021

The restaurant industry will look back on 2020 as the spark that changed how it does business. The COVID-19 pandemic left dining rooms empty and accelerated the industry’s shift to third-party delivery services as a major revenue driver. The biggest revenue stream during COVID-19 has been outdoor dining. of revenue.

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Modern Restaurant Management

MARCH 3, 2023

" Pandemic Pivots Become Permanent The temporary "pivots" developed during the pandemic — expanded delivery services, outdoor dining options, to-go alcohol offerings, and investments in technology — are the foundation of the industry's "new normal." million by the end of 2023.

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Modern Restaurant Management

AUGUST 3, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the state of flavor, COVID-19 restaurant operations, public acceptance of delivery charges, the best of the best and the most allergy-friendly restaurant chains. DoorDash Deep Dish.

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EATER

MARCH 26, 2021

All the recipes, from simple dinners to baking projects, that we’ve loved so far this year To sort through the noise of TikTok tortilla wraps and feta pastas , Eater has compiled a handful of the recipes — from blogs, magazines, publications, and cookbooks — that put the pep back in our pans this week, and which we hope will do the same for you.

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7 Shifts

MARCH 3, 2021

When we look back at the impact that 2020 had on the restaurant industry, we’ll see it as an accelerator of change. Fast casual is king With dining rooms effectively shut down early last year (many of them still limited), restaurants had to rethink how they would be serving hungry diners. The brand is now considering franchising.

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EATER

DECEMBER 21, 2022

By presenting cuisine that has not traditionally been championed in a fine dining, wine-tasting setting, Mistry hopes to challenge people’s expectations about cuisine — and the people who make it. Over the past few years, one-off guest chef appearances and chef-in-residence programs have proliferated in the fine dining industry.

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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.

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EATER

MAY 2, 2024

Led by young Korean Mexican entrepreneurs, some of whom migrated from South Korea decades ago with their parents, alongside Korean Americans with diverse culinary backgrounds, the restaurants borrow from dining concepts that have grown popular in South Korea, New York, and Los Angeles. A variety of dishes at Dooriban in the Roma neighborhood.

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Modern Restaurant Management

DECEMBER 17, 2020

” The survey, conducted by Untold Insights on behalf of Oracle Food and Beverage, polled 502 consumers in the United States in November 2020 about their dining and gifting plans for the holiday season. Diners Show Holiday Spirit. “This is a challenging time for both consumers and businesses. . Hassle-free holiday meals.

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Modern Restaurant Management

DECEMBER 21, 2020

From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience. With restaurant dining rooms closing unexpectedly and inconsistently from market to market, the industry realized the ability to communicate frequently and rapidly to their customers is critical. Here are their responses.

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Modern Restaurant Management

SEPTEMBER 23, 2020

” “We were on a path to integrate more technology into our operations before COVID-19 and found ourselves fast-tracking during the pandemic so that we could get back to business as fast as possible, serve our customers and keep our people employed,” said Kevin Youkilis, owner of Loma Brewing Company. SpotOn Transact, Inc.

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EATER

DECEMBER 15, 2021

Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s.

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7 Shifts

OCTOBER 15, 2020

Data from Restaurant365 backs up our own findings, showing that the sales recovery of New York is trending below the average (with New York sales remaining 52% below pre-COVID levels, whereas the average is 22%). And restaurants also pose possible risks, concentrations of people inside [for] indoor dining. As the Head of U.S.

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7 Shifts

AUGUST 12, 2020

There are only 4 months of 2020 left where you can push your restaurant’s marketing hard and set yourself up for success going into 2021. There are only 4 months of 2020 left where you can push your restaurant’s marketing hard and set yourself up for success going into 2021. Which is where your restaurant marketing plan comes in.

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7 Shifts

JULY 12, 2023

March 16th, 2020, we were in the pandemic, kind of rested a little bit, and then we decided to open up Poppy & Seed in 2021." She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. But first, Reed recounts how she followed her husband into restaurants. "I It served a purpose.

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EATER

JUNE 14, 2023

Joules Garcia When Valeria Socorro Velazquez Lindsten set out to reopen her acclaimed Chicago bakery in a new space, she found raising money was only half the battle When the lease on Valeria Socorro Velazquez Lindsten’s bakery was up in summer 2021, she began remodeling an old dry cleaner up the road to build out her dream shop.

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7 Shifts

JANUARY 7, 2021

With a new year comes new challenges, and after the year for the industry that was 2020, we want to help set your restaurant up for success in 2021. Before you get any ideas of a cheesy radio spot, take a step back and look at the bigger picture. Which is where your restaurant marketing plan comes in. So, where do you start?

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EATER

JULY 11, 2022

This competition is perhaps first and foremost proof that consumers are going back to restaurants. According to data from Yelp , searches for reservations in the first quarter of 2022 were up 107 percent compared to the same period in 2021, and interest in indoor seating is significantly outpacing outdoor dining.

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EATER

MAY 11, 2021

And getting it back open again, keeping in mind the different requirements and interest in food halls, fine dining, events, retail, and bars, is its own unique challenge. How does he recalibrate as indoor and outdoor dining return? Eight Tables by George Chen is the fine dining component. Or, “Chitaly.”.

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EATER

OCTOBER 11, 2023

Because when dining out is also your night out, the food is just the start. The dining room and in-the-round bar are forever dark, and what light there is shines only on graffiti-stained walls and deeply carved wooden tables set below ramshackle roofs. But here in the U.S., Here, in no particular order (what’s more fun than whimsy?!),

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Future Food

NOVEMBER 27, 2024

From the rise of AI to the increasing popularity of experiential dining, businesses are adapting creatively to meet new consumer demands. Perhaps oddly and yet understandably, premium dining spending has increased… but only through average spend. Those who already treat themselves to high end dining experiences spend more.

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Modern Restaurant Management

SEPTEMBER 14, 2021

In 2021, Laura added the Wendy’s brand to her role with responsibility for implementing Develop­ment Days and quarterly business plans for TSFR’s 56 Wendy’s restaurants. New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees.

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EATER

SEPTEMBER 1, 2022

One of the oldest pan-Asian restaurants in America, East of Suez , sits in an unassuming century-old building that was once the dining hall of Camp Wunnishaunta — an informal Jewish day camp for adults — and then a pizza joint. to help take care of the Powells’ house and daughters. to help take care of the Powells’ house and daughters.

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EATER

JANUARY 23, 2023

When I began baking professionally, the pastry cook trajectory was rather straightforward — you put in your time working in fine dining and worked your way up to pastry chef. I began my pastry career by walking in the back door of Chez Panisse in Berkeley, California, and asking to intern in the pastry department.

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EATER

DECEMBER 7, 2022

Whistler experienced a boom in Japanese tourism in the ’80s, and though the groups in matching neon outfits headed back to Japan in the early ’90s after the decline of the yen, they left behind a standard of excellence in the town’s sushi restaurants, which have only multiplied since. The glow of nightlife in Whistler.

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EATER

JUNE 2, 2021

Carla Perez-Gallardo wanted to reopen Lil’ Deb’s Oasis in April 2021, but she had no staff. With its glowing purple lights, drag shows, and cast of boundary-pushing chefs and front-of-house staff, Lil’ Deb’s has created a new sort of institution in the world of queer hospitality. ready to make bagels.

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Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

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Deliverect

JANUARY 18, 2021

2020 was a huge year for off-premise dining. But for many full-service restaurants, bars, and other venues that are all about the in-house experience, that meant getting more creative. In fact, there are a ton of tools and tricks that can help you recreate your in-house dining experience for customers at home.

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EATER

NOVEMBER 16, 2021

Trust me, everyone you know could use a pair of serving spoons This post originally appeared in the November 15, 2021 edition of The Move , a place for Eater’s editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now. I don’t have enough spoons.

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Modern Restaurant Management

MARCH 11, 2020

by the end of fiscal 2021. US Foods to Acquire Smart Foodservice. US Foods Holding Corp.entered into a definitive agreement to acquire Smart Foodservice Warehouse Stores from funds managed by affiliates of Apollo Global Management, Inc. NYSE: APO) (the “Apollo Funds”) for $970 million in cash. reducing to approximately 3.0x

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Touch Bistro

AUGUST 23, 2021

To offer a truly immersive dining experience, let your guests indulge more than just their taste buds the next time they visit your restaurant. Try using textures, patterns, or even objects like the Taiwan Noodle House in Beijing, China. In fact, color alone can influence up to 90% of a guest’s initial impression. The added benefit?

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Modern Restaurant Management

JANUARY 9, 2020

“We’re excited to team up with DoorDash to bring their industry-leading selection of restaurants to our cardmembers with an added perk to make dining in more rewarding.” This edition of MRM News Bites features Yum! Beefing Up with Habit Acquisition. Brands, Inc. has agreed to acquire The Habit Restaurants, Inc., Brands, Inc.

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EATER

JULY 6, 2022

Now, its mission is linked more than ever to fine dining destination Blue Hill at Stone Barns and a famous chef’s vision for trickle-down change. Their discomfort was magnified by the fact that one of the main architects of the plan was Dan Barber, the chef and co-owner of the on-site fine dining restaurant, Blue Hill at Stone Barns.

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EATER

DECEMBER 6, 2022

Capital-T Trends have had the space to take root as customers crowded into dining rooms and traveled around the country, bringing their excited energy with them to red-sauce Italian joints, vibey supper club-inspired spots, and so many pop-ups turned full-fledged restaurants. Hillary Dixler Canavan.

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