Back of House Presentation Take-out 
7 Shifts
OCTOBER 26, 2022
When you dine out at a restaurant, you tip your server. American travelers brought it back to the states as a way to feel aristocratic. But tipping did not take off immediately in the U.S. Eating out was already expensive, so why would struggling Americans have to pay more on top of the bill?
Modern Restaurant Management
FEBRUARY 18, 2025
In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Of all the concepts I’ve brought to life, this one stands out as my most successful. I didn’t know it at the time, but I left something out. Every story deserves an unforgettable ending. This transformation wasn’t luck.
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Modern Restaurant Management
MARCH 11, 2025
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.
Modern Restaurant Management
NOVEMBER 22, 2024
With the holiday season often comes a surge in dining out: shoppers are grabbing quick bites between stores, families are reconnecting over dinner at their favorite hometown restaurants, and people are seeking professionally-prepared meals for their various holiday gatherings.
Culinary Cues
NOVEMBER 10, 2024
In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals. Today we are engulfed in information and misinformation.
Modern Restaurant Management
DECEMBER 31, 2024
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.
EATER
MARCH 14, 2025
Restaurant workers whod been laid off during the height of the pandemic were reluctant to reunite with their former employers , many choosing to run out the clock on their unemployment benefits rather than return to work and risk getting sick. In the spring of 2021, restaurants across the country were scrambling to find staff.
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