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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part One

Modern Restaurant Management

Special events have become a big reason for going out, making unique dining experiences more important than ever. Special events have become a big reason for going out, making unique dining experiences more important than ever. . One of the biggest struggles for restaurants post-covid is staffing.

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Taking Care of the Back of the House

EATER

Next, the cars pulled up to a second tent, where volunteers loaded boxes of food into open trunks, back seats, and any other space they could find. Who was taking care of back of house?” 1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. Nolasco wondered.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

Restaurant owners negotiated payment plans with their landlords, many of which had prolonged forgiveness dates, but were often not able to pay back rent. " As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. ." – Pooja S.

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

Modern Restaurant Management

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

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Five Years After COVID, the Restaurant Labor Market Has Yet to Recover

EATER

Kriston Jae Bethel/Bloomberg via Getty Images The COVID pandemic accelerated a labor shortage in the industry. Now, restaurant owners and chefs across the country say theyre still struggling to recruit and retain talent. In the spring of 2021, restaurants across the country were scrambling to find staff. Ive never been in a situation like this.

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For Restaurants in 2025, Change Is the Only Constant

EATER

Randi Lee and his wife, Jeanette Zinno, took over the storefront that would become Leland Eating and Drinking House in Brooklyn in February 2020, ready to fully demo the space. Back then we just had snacks and fresh bread. Masked chefs make pizza in a restaurant kitchen in 2022. There is never a good time to open a restaurant.

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Reopening Post-COVID: Financial Tips for Bars and Restaurants

Modern Restaurant Management

Unfortunately, not all restaurants and bars were able to pivot and adapt to the new normal and for many, those doors have closed indefinitely. Restaurants and bars are opening with capacity restrictions and new guidelines. Many restaurants are looking at their 2020 budget and wondering – what now?

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