Dine-in Fine Dining License 
Modern Restaurant Management
FEBRUARY 21, 2022
We are witnessing the evolution of fine dining. A rise in number of vegan restaurants is witnessed as younger population especially women are preferring vegan diet over traditional fine dining options. Astonishingly veganism is a chief enabler of this culinary transformation. Bn at an impressive 22 percent CAGR in 2022.
Modern Restaurant Management
MARCH 11, 2021
To date, a thorough look at an ID requires handing over a physical credential – but now, the prospect of mobile driver’s licenses (mDL) opens the potential for accurate contactless ID checks as an important part of the overall move towards safer transactions. Every effort is being made to ensure customers feel safe and protected.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
MARCH 16, 2023
Set the Tone for Customer Dining Experience Music sets the tone and creates a mood that adds to the experience, which can have a significant influence on guests. Restaurants can easily stream licensed music while supporting artists through legal B2B music streaming platforms. Consumers in the U.S.
Modern Restaurant Management
MAY 21, 2024
For restaurants with liquor licenses, catering to millennials is key. Rethinking Beverages The typical drink upsell—soft drinks and coffee or tea—has decreased over the past few years as customers increasingly eat restaurant food at home. These drinks offer a profit-making opportunity at a time of declining sales and foot traffic.
Modern Restaurant Management
JUNE 9, 2023
Get Your Licenses in Order Starting a restaurant business involves registering with the authorities and procuring the relevant licenses. Ignoring these licenses and regulations might attract hefty penalties and fines, so make sure you’re aware of the local, state, and federal regulations before opening up for business.
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. As much as complete closures and stay-at-home orders have harmed the restaurant industry, reopening has come with fits and starts, presenting a new litany of obstacles for dining establishments to overcome.
Culinary Cues
FEBRUARY 29, 2020
To these individuals – the menu planning process is a license to think differently, study those chefs that they admire, experiment with different ingredients, and push their palates in the process of creating something unique and cutting edge. That is in our DNA, we can’t really help ourselves.
Expert insights. Personalized for you.
554 
Let's personalize your content