EATER

SEPTEMBER 29, 2023

In the decades that have followed, places like Alloy (decorative cherry blossoms, pink walls), Model Milk (airy, multilevel dining areas), and Sukiyaki House (sushi counter displaying seafood flown in from Japan) — which offer experiences devoid of steak and ornate dark wood — have continued to change what diners expect of fine dining.

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Back of House Fine Dining 2011 Dine-in 320

EATER

AUGUST 13, 2020

Peaches Hot House’s fried chicken packaged to-go. The staff would point guests to the bar while they waited, and despite the fact that it takes up about a third of the room, it was almost as difficult to snag a seat there as it was at a table. But despite of all of this, Peaches Hot House is busier than ever.

Front of House 263

Front of House Back of House Point of Sale Fast Casual 263

EATER

JANUARY 21, 2021

This time patios were included in the shutdown, meaning establishments around the city were staring at freshly weatherized outdoor seating areas they couldn’t use, spaces that had been lifelines to their businesses while indoor dining rooms remained closed. Mariah Pisha-Duffly was exhausted with the state of the restaurant industry.

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Seasonal Menu Online Ordering Point of Sale Back of House 315

Modern Restaurant Management

AUGUST 5, 2020

“Now, more than ever, restaurateurs need an effective and affordable way to promote their restaurants to new and existing customers so they can bring them back again and again. TouchBistro Acquires TableUp. TouchBistro acquired Boston-based TableUp, a provider of loyalty and marketing solutions for the restaurant industry.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

JULY 20, 2021

restaurant industry has shown remarkable resiliency, having lost as much as 35 percent of visits at the beginning of the pandemic, but still has a ways to go to get back to pre-pandemic levels, reports The NPD Group. How is the US On Premise shaping up as it continues its journey back from COVID-19 disruption? foodservice industry.

2021 474

2021 Guest Recovery Online Ordering Point of Sale 474

EATER

MAY 31, 2024

The laid-back seafood shack with a menu from chef Maximilian Hines, also the founder of Stolen Goods, a collaborative of Black and brown chefs in Atlanta, brings Gulf Coast vibes to the landlocked city, complete with nostalgic and nautical design touches such as wood paneling, midcentury pool tile, and turquoise-hued barstools.

Casual 313

Casual Merchandise Back of House Outdoor 313

EATER

OCTOBER 30, 2020

And definitely a lot of patio fireplaces and patio heaters are starting to pop up everyone, in addition to the domes.”. The dining domes at Detroit’s East Eats | Courtesy of East Eats. So have some food trucks, with an inherently outdoor nature, as well to-go cocktails enjoyed by drinkers on the go or in parks.

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Food Truck Outdoor Back of House Seating 263

EATER

JANUARY 28, 2021

For restaurants housed within hotels, with plenty of empty suites to spare, an inevitable union emerged: Why not briefly fill rooms by offering an exclusive evening of private pandemic dining? Consider the presentation, he says, or how the staff feels like family. Then, of course, there’s the Chiang Mai duck carnitas.

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Hotels Fine Dining Dine-in Front of House 344

EATER

OCTOBER 11, 2023

But here in the U.S., some restaurants have embraced the multi-sensory entertainment potential of eating food a little more than others. Would that bowl of tortilla chips be just as crunchy without the live cliff diving show? Would those mozzarella sticks be just as gooey without a room full of pope statues looking down? Bearded creatives!

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Fine Dining Back of House Dine-in Bar 330

Modern Restaurant Management

AUGUST 2, 2021

With the Eviction Moratorium coming to an end on July 31st, worries are escalating about the small business owners who still can’t cover monthly rent payments and/or have back rent to pay. Rent Struggle Is Real. 35 percent of ALL small businesses in the U.S. 35 percent of ALL small businesses in the U.S. TableSafe, Inc.,

2021 450

2021 Point of Sale Equipment 2019 450

EATER

SEPTEMBER 3, 2020

No matter how diligent I was about pulling up my mask when the waiter came, or how carefully we we repositioned our chairs so our backs were to other diners, all at least 10 feet away, or how well we tipped, we were still eating out during a pandemic. PhaiApirom /Shutterstock. These days, that’s a shamable offense.

Social Media 315

Social Media Back of House Outdoor Dine-in 315

EATER

NOVEMBER 16, 2020

Amanda Kludt: I don’t think we talk enough about parenthood on this show or in general, when it comes to restaurants, and we definitely don’t talk at all about pregnancy both in terms of what it means to be pregnant in such a physical role, but also discrimination people face where they’re working in front of house or back of house while pregnant.

Back of House 246

Back of House Front of House Take-out Dine-in 246

EATER

JANUARY 26, 2021

The winterized outdoor dining setup at Detroit Shipping Company. Seoung Lee for Detroit Shipping Company. Detroit Shipping Company opens its books to show the highs and lows of operating during the pandemic Annoyingly techie but excruciatingly precise, “pivoting” is now a loaded term in the restaurant world. First up: Detroit Shipping Company.

Food 246

Food Outdoor Point of Sale Food Safety 246

EATER

JANUARY 27, 2021

We live in Texas, but back when traveling was a thing we loved you guys. LA chef Brooke Williamson talks lockdown and customer generosity on Eater’s Digest A funny thing happened at Playa Provisions, celeb chef Brooke Williamson’s LA restaurant, a couple weeks ago. So we want to buy someone breakfast today. View this post on Instagram.

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Kitchen Safety Food Safety Food Order Outdoor 263

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%). As the Head of U.S. What support is available for New York restaurants 1.

2020 285

2020 Restaurant Law Fine Dining Outdoor 285

EATER

NOVEMBER 12, 2020

I peeled it from the ground with my paring knife and placed it into my netted, purple sack, which once housed grocery-store red onions. Walking back with my giant bag of wild mushrooms, I ran into a couple, the first people I’d seen that day. Getty Images. That’s most of what foraging is, by the way. You get some chanties?”

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Back of House Education Take-out Consumer Goods 296

Modern Restaurant Management

JULY 16, 2021

UNO’s gift of travel and leisure will serve as a way to recognize all of its General Managers’ hard work throughout the past 16+ months. ” General Managers must travel by the end of December and the company is encouraging employees to post pictures of their travels on its internal social media site.

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Franchising Franchise 2021 Employee Relations 411

Modern Restaurant Management

MARCH 3, 2023

In a State of the Restaurant industry report, the Natiional Restaurant Association sees a return to normal with predicted sales growth in 2023. Other top research lists how impactful the Super Bowl was for restaurants, the state of gift cards and top pizza cities. million by the end of 2023.

2023 508

2023 Consumer Goods 2022 Point of Sale 508

Modern Restaurant Management

SEPTEMBER 10, 2021

Eight months after the acquisition by Capriotti’s, Wing Zone is rolling out a brand refresh which features technology upgrades, a revamped menu, an energized restaurant design and experience, a new logo and other assets designed to further position the brand as one of the undisputed leaders in the chicken wing category.

Franchising 471

Franchising Franchise Food Fast Casual 471

Modern Restaurant Management

SEPTEMBER 14, 2021

New & Notable spotlights the latest news restaurateurs need to know. TEAM Schostak Family Celebrates Anniversary and Employees. TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more.

Food 433

Food Tip Distribution Guest Recovery Food Safety 433

EATER

JULY 16, 2024

Bettina Makalintal, senior reporter The worth-it smoothie splurge I have been using my Vitamix blender every day since I got it nearly a year ago, and I could never go back to life without one. I’ve heard nothing but raves , and with rice as a house staple, I think it may be time to invest. Plus, there’s a lot of fun attachments.

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Point of Sale Back of House Take-out Design 271

Modern Restaurant Management

AUGUST 14, 2020

“We have a guiding principle to do both well and good, and I believe one of the reasons our brand is able to remain successful during these challenging times is by giving back to the communities we serve,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.

Franchising 474

Franchising Franchise Kitchen Safety Food Safety 474

EATER

AUGUST 12, 2021

It was almost midnight when I pulled up to the drop site in a borrowed car, the rear seats pushed down to make room for the product. After dropping off most of the load at my cousin’s house, I took my cut, a private stash of two boxes. I wasn’t about to miss my chance, so I volunteered to grab the stuff myself.

2010 364

2010 Agriculture Food Truck Email Marketing 364

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.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

EATER

OCTOBER 11, 2022

When Buenos Aires — designed in the image of Paris with imported materials — was proclaimed the seat of government in 1880, the city was built on the backs of a little more than half a century of mass immigration, mostly from Italy. But the flavors are layered on top of Belén’s many historic foodways. Just give her bolognesa a whiff.

Dine-in 324

Dine-in Back of House Food Order 2005 324

EATER

JUNE 14, 2023

In reflecting on the process, Velazquez Lindsten’s story illustrates how precarious opening a small bakery remains for operators without major backing — and the benefits and limits of turning to crowdfunding. Kreiter Looking back, I can see every mistake I made very clearly. Every step forward sent me five steps backward.

Fine Dining 246

Fine Dining Kitchen Safety Back of House Small Business 246

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Here are their responses. Click here for part two. Anita Adams, CEO of Black Bear Diner. Shasta, California. Dennis Becker, CEO, Mobivity.

2020 450

2020 Online Ordering Customer Experience Point of Sale 450

7 Shifts

JULY 8, 2023

10 years later, he's in the COO seat. And the driving principle behind it was to be the type of place he would work at forever given the opportunity. He joined us on The Pre-Shift Podcast, along with Chris Artinian, President and CEO of Condado Tacos. Kahn: "It was kind of a no-brainer. We're just a number. My partners are behind me.

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Hiring Back of House Take-out Training 273

Cheetah

JUNE 15, 2021

Seeking inspiration in adjusting to a new normal, we checked back with some of our favorite restaurants to see where they are now. Seeking inspiration in adjusting to a new normal, we checked back with some of our favorite restaurants to see where they are now. Alternatively, you can require all guests to wear masks when not seated.

Back of House 148

Back of House Small Business Catering Fine Dining 148

EATER

DECEMBER 7, 2021

And while Champagne might get the lion’s share of the attention — from pink rosé de saignée to glorious old Champagne houses to indie grower Champagne — the truth is, the vinous wonderland of bubbly delight does not begin or end within the confines of the Champagne region. These wines are ready to be explored and enjoyed.”.

Back of House 263

Back of House Vineyard Reference 2016 263

EATER

MARCH 8, 2023

This lack of consensus is a very big problem for someone who is trying to write the definitive book on Jewish food. This lack of consensus is a very big problem for someone who is trying to write the definitive book on Jewish food. But, I hear you cry, isn’t it obvious? Gefilte fish! Of course there is Jewish food! Well, yes and no.

Book 246

Book Food Travel Back of House 246

7 Shifts

JULY 27, 2023

Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. More than 20 years later, the award-winning farm-to-table institution is one of the city's most celebrated restaurants. For an industry with a high rate of first-year closures, Lula Cafe's longevity is a testament to what Hammel calls a youthful mindset.

Communication 195

Communication Front of House Education Back of House 195

EATER

MAY 10, 2023

Under the classic model, management (the chef and front-of-house general manager) works 80 hours a week, doing the labor of what should be three people. I could make this dish at home for $5,” goes the refrain. Here, Eater looks at all the costs in a popular restaurant dish to see what goes into it, and how much profit comes out.

Sustainability 146

Sustainability Front of House Back of House Food Order 146

Cheetah

SEPTEMBER 4, 2019

Front of the House Terms Front of the house (FoH) is literally the front of the restaurant, including the waiting area, the bar, and the dining area. Can’t they see there’s a line of people waiting to be seated? A group of chefs wearing blue gloves working in a steamy restaurant kitchen. Put simply, it’s off the menu.

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Front of House FOH Back of House Customer Service 106

Open for Business

AUGUST 10, 2023

On the other hand, a 100-seat operation will need many more employees to make things run smoothly. A quality candidate should have several years of experience in different front-of-house roles. Establish core values with management Never assume your managers all have the same definition of what makes a good restaurant worker.

Hiring 167

Hiring Recruiting Reference Website Management 167

Restaurant Clicks

OCTOBER 26, 2021

There’s nothing like a beautiful day in Miami, Florida for doing some shopping or laying out on the beach, but my favorite thing to do on a warm, sunny day is go out to eat somewhere with outdoor seating. The outdoor seating area is enormous and completely walled in by vegetation with cozy string lights hanging between the trees.

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Outdoor Dine-in Online Ordering Seating 120