Casual Fine Dining Seating 
Modern Restaurant Management
DECEMBER 31, 2024
2025 Dining Trends Embracing Newstalgia Chefs and mixologists will lean into ‘newstalgia’ by adding playful twists on classic dishes. While swicy took the front seat this year, Rubix’s proprietary research found that 5 percent more Gen Z respondents reported having frequent sweet and salty cravings over sweet and spicy.
Modern Restaurant Management
FEBRUARY 7, 2025
." Among the key findings: Consumers crave interactive dining : 70 percent are interested in tasting events, 52 percent in private dinners with a chef, and 50 percent in cooking classes at restaurants. 90 percent of fine dining operators say in-person dining is key to their 2025 success.
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Modern Restaurant Management
JANUARY 22, 2025
Allowing designers to adjust everything, from seating and kitchen workflows to lighting and décor. How Design Technology Improves Space and Guest Experience Every square foot counts when redesigning a fast-casual eatery or a fine dining venue. 3D modeling lets operators test layouts and equipment.
EATER
FEBRUARY 28, 2023
He opened the buzzy 15-seat Brooklyn restaurant, one of Eater’s Best New Restaurants of 2022 , after winning the city over with a dinner series called Iya Eba in the late summer of 2020. “I Teranga’s more casual format — and that it took three years to open in the U.S.
Modern Restaurant Management
JUNE 16, 2022
Reports show that 81 percent of fine dining establishments, 78 percent of family restaurants, and 77 percent of fast-casual spots added curbside pickup, pivoting away from dine-in services after March 2020. They also show how many people are ordering online for pickup and delivery versus dine-in.
Modern Restaurant Management
SEPTEMBER 3, 2020
The normalcy of customers coming in the doors for a night of dining or even a casual lunch feels like a vision of the distant past. Adapting Your Footprint for Outdoor Seating. Others have suffered fines from enforcement or misuse of property in their attempts to adapt.
Modern Restaurant Management
FEBRUARY 18, 2020
Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Of course, people will always dine out.
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