Modern Restaurant Management

DECEMBER 31, 2024

Elevated Snacking Redefining snacking with creative flair and global influence, tapas and shareable boards will evolve in new directions such as Middle Eastern-inspired mezze platters, top photo. ” Guests will have the opportunity to experience many of these trends come to life at Kimpton restaurants and bars across the globe.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

EATER

SEPTEMBER 1, 2021

The Napa Valley farm and food producer helped pioneer California’s olive oil industry in the 1990s, and began making artisanal unfiltered vinegars with grapes from nearby vineyards in the early 2000s. She loves compost, em dashes, and eating too many plums. The laser-focused flavors weren’t just uncommon — they were unheard of.

Consumer Goods 264

Consumer Goods Email Marketing Compost Point of Sale 264

Hot Schedules

NOVEMBER 3, 2021

Source eco-friendly products where possible, and look at implementing onsite produce gardens and/or composting. Partnering with local alcoholic industries like craft breweries, liquor manufacturers, and vineyards for activities like beer flights and parings to dishes is generally a hit and potentially caters to younger and upscale diners.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

The Wine Knitter

AUGUST 25, 2020

Photo credit: Penny Weiss Alentejo covers one-third of Portugal located in the southern half of the country and enjoys a typically Mediterranean climate with some Atlantic influence. The wines produced here come in a range of styles, influenced by the diversity of the climate and soil. Alcohol: 14.5%

Vineyard 78

Vineyard Sustainability 2015 2018 78

Modern Restaurant Management

FEBRUARY 14, 2020

“We have the opportunity to produce wines from many of the finest vineyards in the world, following the most efficient sustainability practices, while enabling our production team to utilize the newest technologies. Compostable cutlery will be available this summer. Jackie Kim is the creator of DOMA’s menu. Gelest, Inc.

Back of House 329

Back of House Hotels Design Events 329

Modern Restaurant Management

NOVEMBER 2, 2020

The fires hit just as harvest was starting and many vineyards grew concerned about the potential of smoke tainted grapes. When the pandemic hit, companies’ practices of utilizing bulk consumer products and biodegradable/compostable alternatives quickly shifted. Number of vineyards. For more information, click here.

2020 553

2020 Mobile Ordering Hotels Food Safety 553