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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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Moves Modern Restaurants Are Making in 2024

Modern Restaurant Management

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution?

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What To Do When Your Guests Have Sticky Fingers

Modern Restaurant Management

If these folks were going to a friend’s house they wouldn’t think of taking a plate, a mug or a picture off the wall. “I just spent a lot of money” A guest at one of our nightclubs, who spent $5,000 to get $5,000 worth of food and beverage to entertain his 10 guests, took the $500 glass centerpiece on his way out. .

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How the Minds Behind ‘The Menu’ Created an Authentic Fine Dining Hellscape

EATER

Star Anya Taylor-Joy, director Mark Mylod, and consulting chef Dominique Crenn on building the world’s creepiest restaurant It seems counterintuitive, but for many of us, there is perhaps no feeling more pervasive in the world of fine dining than discomfort. Mark Mylod: Rustic modernism was the aesthetic that felt most at home to us.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

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Book Dinner and a Room at Paris’s Best Hotel Restaurants

EATER

The Travel buds Grand hotels are home to some of the French capitals most exciting and elegant meals, according to Eaters local dining expert and guidebook author Hotel restaurants tend to have a special energy. And while these tables can be challenging to book, snagging a reservation tends to be slightly easier if youre a guest of the hotel.

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WHAT WOULD ESCOFFIER SAY

Culinary Cues

Looking back, Escoffier would probably admit, to some degree, that this was not the best approach and would encourage chefs and operators to build in this balance. It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs.

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