Modern Restaurant Management

DECEMBER 16, 2021

Quick-service restaurants are also feeling the pressure – large chains like Chick-fil-A and McDonald’s have had to close dining rooms due to insufficient staffing. Operators will look to technology to offset labor shortages and free up staff to enhance the dining experience. Service with a smile is not a thing of the past.

2022 473

2022 Hospitality Loyalty Program Point of Sale 473

Modern Restaurant Management

FEBRUARY 7, 2023

Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales. While perhaps a consistent feature of your daily business, they are not your employees.

Delivery 492

Delivery Front of House Back of House Fine Dining 492

Culinary Cues

OCTOBER 11, 2022

Moving forward in search of doing something meaningful and growing your position into a career may require some adjustments and a definite plan. We can always find things to disagree with and people who frustrate us, but very little good ever comes out of this approach. If you can improve then set a course to do so.

Leadership 444

Leadership Fine Dining Workshop Training 444

Culinary Cues

MAY 18, 2020

Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. Make sure that you seek out opportunities that involve food.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Modern Restaurant Management

MARCH 3, 2023

Consumers want restaurant experiences : 84 percent of consumers say going out to a restaurant with family and friends is a better use of their leisure time than cooking and cleaning up. For others, outdoor dining and alcohol-to-go are becoming table stakes. 69 percent of adults say they like the option to dine outside.

2023 508

2023 Consumer Goods 2022 Point of Sale 508

EATER

JANUARY 28, 2021

With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. Why not briefly fill rooms by offering an exclusive evening of private pandemic dining?

Hotels 342

Hotels Fine Dining Dine-in Front of House 342

EATER

JUNE 4, 2024

Say bonjour, always Whether it’s at the post office, a boutique, or a fine dining restaurant, say “bonjour” to every single person you interact with. For hotspots like Septime or Frenchie , you should call or check online weeks ahead; for more casual dining, call a day or even just a few hours in advance.

Fine Dining 294

Fine Dining Reservations Seating Online Ordering 294

EATER

MARCH 19, 2024

Yes, Balthazar and Jean-George still thrive, but French cuisine is no longer the be-all-end-all of fine dining. But look around and a certain nostalgia for the white tablecloths and frisée aux lardons of French dining is manifesting. Some take a more playful approach — at D.W. You bring friends from out of town.

Food 321

Food Fine Dining Seasonal Menu Dine-in 321

Modern Restaurant Management

APRIL 15, 2020

As more restaurants focus their undivided attention on their off-premise offerings and guests adapt their consumption to this new environment, plus some of the government relief measures take effect, some small improvements may lie ahead.” Family dining was another segment that was hit hard, which includes many buffet-based concepts.

2020 491

2020 Point of Sale Fast Casual Online Ordering 491

EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? Or maybe the answer just keeps shaking out in one direction.

Pricing 363

Pricing Back of House Food Order Food Supply 363

Modern Restaurant Management

DECEMBER 21, 2020

From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience. With restaurant dining rooms closing unexpectedly and inconsistently from market to market, the industry realized the ability to communicate frequently and rapidly to their customers is critical. Shasta, California.

2020 450

2020 Online Ordering Customer Experience Point of Sale 450

7 Shifts

DECEMBER 2, 2022

Figuring out the concept is hard enough. They are mainstays in the dining culture, and millions of people around the world recognize them. They are mainstays in the dining culture, and millions of people around the world recognize them. Your name needs to stand out and represent what your business stands for.

Social Media 390

Social Media Customer Experience Food Truck Back of House 390

7 Shifts

FEBRUARY 15, 2022

We wanted to take a look back and highlight some of our favorite moments during our first season. Shawn is the host of not one but two podcasts— Digital Hospitality and Restaurant Influencers —and he stopped by ours to talk about creating a media brand out of your restaurant. It's, it's definitely more true now than it ever has been.

Social Media 448

Social Media Hiring Website Management Hospitality 448

Modern Restaurant Management

DECEMBER 16, 2019

Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. Expect for casual dining, upscale casual and fine dining to have abysmal sales and traffic growth numbers.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

EATER

DECEMBER 15, 2023

a cadre of chefs around the country are reenvisioning Korean barbecue, putting their spin on one of the most beloved Korean dining experiences. But there’s definitely a growing interest in doing Korean barbecue differently with a focus on the quality of ingredients. As familiarity with Korean cuisine expands in the U.S.,

Fine Dining 294

Fine Dining Dine-in Customer Experience Definition 294

EATER

JUNE 14, 2023

Joules Garcia When Valeria Socorro Velazquez Lindsten set out to reopen her acclaimed Chicago bakery in a new space, she found raising money was only half the battle When the lease on Valeria Socorro Velazquez Lindsten’s bakery was up in summer 2021, she began remodeling an old dry cleaner up the road to build out her dream shop.

Fine Dining 246

Fine Dining Kitchen Safety Back of House Small Business 246

EATER

NOVEMBER 9, 2020

It’s more jargon than you’d expect when talking about an upstart casual restaurant, but many concepts are the result of digital strategies calculated to help stand out in a crowded market. They were built fast but intentionally, says Melt Shop founder and CEO Spencer Rubin, by taking advantage of data Melt had on hand.

2030 361

2030 Consumer Goods Online Ordering Delivery 361

EATER

FEBRUARY 28, 2022

NFT restaurants are dining clubs for the metaverse. According to its press release, purchasing a Flyfish Club NFT grants holders “unlimited access to a private dining room that will span 10,000+ square feet in an iconic, New York City location.” But also sometimes IRL.

Fine Dining 344

Fine Dining Dine-in Customer Experience Food Supply 344

Modern Restaurant Management

JUNE 28, 2024

The main takeaway: It’s led to higher prices and lower foot traffic at many of the state’s dining establishments. percent), and In-N-Out Burger (-2.59 With customers seemingly viewing dining out a luxury, restaurants that can differentiate themselves in terms of quality and value will have a competitive advantage.”

2024 294

2024 Mobile Ordering White Paper Customer Service 294

EATER

OCTOBER 18, 2023

So to ask if he has a signature dessert is a fruitless question, one he responds to with answers as lyrical as his desserts, which include the kakigori at Hestia, a mountain of finely shaved ice that hides a heart of burnt honey ice cream, and the tres leches at Canje, monochrome minimalism in the form of salted cream draped over white cake. “I

Seasonal Menu 306

Seasonal Menu Back of House Take-out Front of House 306

Modern Restaurant Management

DECEMBER 6, 2019

Written KPI parameters and the definition of success should be accessible by all staff members for easy reference. In the restaurant industry, several food safety and operational issues are consistent issues across restaurants, no matter if they are fine dining, casual dining, fast casual, or quick service restaurants.

Food Safety 284

Food Safety Catering Fast Casual Food 284

7 Shifts

MAY 15, 2023

I worked in fine dining for so long, I thought my career was always going to be in fine dining, and I'm not saying that I'm completely. He drew on his experience in fine dining, an all too common one of overwork and chasing perfection, and knew that he wanted to create a healthier work environment at Pecking House.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Modern Restaurant Management

DECEMBER 19, 2023

As restaurants sought out ways to stand out from the competition, many turned to creative promotions, offers and rewards that would draw in crowds, increase trial and result in return visits. Like most new technology, it takes time for society to adapt and recognize its benefits. – Christine Barone, President, Dutch Bros.

2023 294

2023 Front of House Customer Experience Customer Service 294

EATER

OCTOBER 26, 2023

Seek out a meal on a major beach on Phuket, such as Patong, and it’s easier to find borscht, a burrito, or a burger than a well-executed Thai curry. Eat at your hotel or resort, and you’re most likely getting a toned-down, overpriced take on Bangkok-style Thai food. Austin Bush Thanon Thalang, a main street in Phuket Town.

Seasonal Menu 317

Seasonal Menu Hotels Back of House Front of House 317

Black Box Intelligence

APRIL 7, 2025

Out of the Box: February 2025 In This Issue: The Big Picture: Sales and Traffic Trends February 2025 Restaurant Industry Performance Trends In Detail Segment Focus QSR: Current Performance Trends -2.5% When calculating same-store sales growth compared with February 2023, fine dining is performing near the bottom of the industry.

2025 66

2025 Point of Sale 2024 Fine Dining 66

EATER

SEPTEMBER 9, 2024

Between now and December, cookbook publishers will churn out some 100 new titles in service of promoting better living through eating. Haul out those baking pans! Even if you’re an experienced home baker, seeing this laid out in one place is illuminating. In Bayou , Martin takes the reader through a full year of Cajun eating.

2024 351

2024 Book Influencer Take-out 351

EATER

JUNE 2, 2021

As they move on to new projects, they’re carrying the same sensibilities of queerness — subverting notions of food service, art, and performance — that make this space so resistant to definition. Tepper first came to the restaurant in 2017 , after stints in New York fine dining kitchens, and worked his way up to sous chef.

Back of House 246

Back of House Front of House Fine Dining Dine-in 246

EATER

MAY 26, 2020

Travel and dining rewards don’t mean much when you can’t travel or dine. He maintains several dozen cards that he uses strategically to optimize rewards, and has made a career out of the practice as founder and editor of credit card rewards resources MilesTalk.com and YourBestCreditCards.com. Getty Images.

Airlines 241

Airlines Travel Loyalty Program Hotels 241

Modern Restaurant Management

MARCH 11, 2020

US Foods Holding Corp.entered into a definitive agreement to acquire Smart Foodservice Warehouse Stores from funds managed by affiliates of Apollo Global Management, Inc. US Foods to Acquire Smart Foodservice. NYSE: APO) (the “Apollo Funds”) for $970 million in cash. " The TWO HENS monthly license fee is $249.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

EATER

MAY 4, 2021

If you’re creating something of your own [that] is naturally dismantling what you see is wrong, it’s taking away the energy of constantly shouting at a wall of white supremacy, racism, sexism, ageism — all of the -isms,” the 28-year-old says. We try to do as much as we can so the bartenders are not coming out of pocket for anything.

Education 246

Education Bar Take-out Hospitality 246

EATER

DECEMBER 15, 2021

Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s. AR Lenoble.

Back of House 278

Back of House Hotels Tourism Vineyard 278

Modern Restaurant Management

NOVEMBER 2, 2021

The new restaurants — as well as upgrades to existing locations — will adapt the company’s new, modern, and inviting “Fresh Forward” design and meet the needs of today’s consumer with comfortable guest indoor dining spaces as well as numerous delivery and order ahead options, with a strong digital first strategy.

Franchise 450

Franchise Franchising Leadership Beverage 450

EATER

MARCH 26, 2021

However, I’m currently in a chicory war with a friend, which means we’re trying to out-cook each other with more and more elaborate chicory recipes. Instead of salmon, I used red snapper, which has a sweet flavor that the paprika brings out even more. Emma Alpern, Eater senior copy editor. Was this something I made up?

2021 246

2021 Back of House Social Media White Paper 246

7 Shifts

OCTOBER 10, 2019

This way, you can skip the hassle and costs of testing out new dishes, and keep your menu consistent with what your diners already love. Change up your menu design You can take your spooky vibes to the next level by Halloween-ifying not just your dishes, but the menu itself. Or swap out the “Mains” with “Eerie Entrees.”

Specials 231

Specials Bar Seasonal Menu Events 231

EATER

NOVEMBER 10, 2020

In an excerpt from “An Onion in My Pocket,” chef Deborah Madison creates a four-course vegetarian menu at a time when vegetarian fine dining was still a foreign concept to many Deborah Madison is the author of nearly a dozen books on vegetarian cooking. Tablecloths were laid out. Charles Amundson /Shutterstock. Monica Burton.

Fine Dining 278

Fine Dining Seasonal Menu Presentation Dine-in 278

EATER

AUGUST 14, 2023

No Meat Required is out August 15, wherever books are sold. And yet, Kennedy manages to find it in No Meat Required , out from Beacon tomorrow. But when you focus solely on veganism, I think you miss a lot, leaving out vegetarianism. What does it mean to say “plant-based,” and is “plant-based” kind of a cop-out?

Agriculture 246

Agriculture Book Point of Sale Fine Dining 246

EATER

FEBRUARY 15, 2022

It takes hours and muscle. When you taste León Hernández’s mole negro, which may appear with a protein or on an antojito (a masa-based snack like tlayudas and tamales), depending on how she is feeling that day, not one of the 18 ingredients stands out. Everyone has their own definition.”. I had to just figure it out,” he says.

Back of House 246

Back of House Fine Dining Dine-in Restaurant Law 246