EATER
OCTOBER 13, 2020
It’s the people that make a place — but these days, human interaction is hard to come by I used to love to travel. Let me be clear: I absolutely would not and do not recommend frivolous travel. I also hopefully still had antibodies (my wife and I both had COVID-19 way back in March). Nothing extravagant.
Modern Restaurant Management
OCTOBER 20, 2020
If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. Kitchen workers usually cede the better qualities of a space to customers: Back of house isn’t known for its natural light, ergonomics, or general comfort.
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Culinary Cues
APRIL 6, 2020
Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. It is this understanding that will bring the industry back.
Modern Restaurant Management
OCTOBER 13, 2022
Recent surveys are showing the vast majority of Americans have been cutting back on dining out. Adopt In-House Technology to Improve Service and Reduce Errors. It is of critical importance right now that restaurants give customers every reason to return, and reduce every possible risk that might keep them from coming back.
EATER
JANUARY 8, 2024
For most of the 20th century, the magazine Good Housekeeping was a key arbiter of dinner party taste, a tradition that dates back to 1905, when the magazine published The Good Housekeeping Hostess , a compendium of hosting tips, dinner party theme ideas, and strict rules for entertaining. Your tea service should be as complicated as possible.
Modern Restaurant Management
JULY 1, 2020
Review mentions of “Back-owned” (and related terms) also skyrocketed, up 426 percent, as people look to support and surface these businesses to the community. In early June, we've seen diners seated come back substantially – now down 57 percent compared to pre-pandemic levels. Yelp's Economic Impact Report.
Modern Restaurant Management
AUGUST 6, 2020
Second, it is becoming essential to focus on items that will travel well for upwards of 30 minutes in a third-party delivery or for a customer to pick up. Taking the example of dishes with a high ‘perceived value’, such as proteins, desserts and drinks, can allow for higher prices and better the bottom line. Optimize Inventory.
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