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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

” “We are controlling our reservations for winemaker dinners to keep the atmosphere more intimate. Reservation platforms are used often to book tables, but we have seen an increase in people calling and wanting to speak with a person at the restaurant to make reservations.

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What’s Next After Farm-to-Table?

EATER

agriculture. We have a big, audacious goal that organic becomes the norm in agriculture, as opposed to the 2.5 Oyster Oyster’s Rob Rubba thinks some foods are best reserved for special occasions, including his restaurant’s namesake bivalve. percent [of U.S.

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MRM Research Roundup: Top F&B Trends to Watch

Modern Restaurant Management

Diners prefer walk-ins to reservations : Diners were more spontaneous and made more plans to meet up and walk into restaurants. Walk-in parties accounted for almost three-quarters of restaurant tables and were twice as common as reservations. Nearly three-quarters (71 percent) of all reservations were made on mobile.

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MRM Research Roundup: End-of-September 2020 Edition

Modern Restaurant Management

A final piece of advice for restaurants is to invest in a user-friendly reservation system. This further highlights the need for restaurants to pay close attention to details in the end-to-end dining experience: from the reservation, to the meal, to the service. ” Holiday Traffic. percent, which is 16.7

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A Steakhouse Divided

EATER

The province’s cattle farms are known worldwide for the quality of their meat, accounting for half of Canada’s beef production; they’re a major part of the area’s agricultural industry and broader culture. Growing up, you could just walk in without a reservation. It’s like the House of Prime Rib in San Francisco, where I’m from.

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An Eater’s Guide to Prince Edward Island

EATER

As of 2019, there are just over 150,000 permanent residents, who work in a mix of agriculture, fisheries, aerospace, biotech, and renewable energy. Make a reservation at the Landmark Oyster House and have a seat at the bar, where you can order a plate of PEI oysters before digging into nachos and a local lobster roll.

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The Country’s First Native American Woman-Owned Brewery in the U.S. Doesn’t Want to Be Its Last

EATER

And three-leaf sumac from Navajo Agricultural Products Industry, another tribally affiliated business, appears in a limited-release Foeder-Aged Farmhouse Ale. I think the contributions that Native people have had to agriculture have been erased or dismissed. We’re reclaiming our history and narrative.

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