Dine-in Food Seating 
Modern Restaurant Management
MARCH 11, 2025
"The pandemic forced the restaurant industry to reinvent itself overnight, moving from a primarily in-store dining experience to an omnichannel, digital-first business. Special events have become a big reason for going out, making unique dining experiences more important than ever. This trend has held on in the last five years.
Modern Restaurant Management
MARCH 11, 2025
Delivery/Takeout : COVID created a shift from in-person dining to takeout and delivery options, increasing reliance on third party delivery services, and on attractive takeout options. Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net.
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Modern Restaurant Management
JANUARY 10, 2025
Today’s diners expect more than just good food—they seek environments that captivate, connect and surprise. Some brands may consider that they can offer an experiential focused bar menu for a more approachable price point for the consumer who may not opt for a full dining experience.
Modern Restaurant Management
JANUARY 24, 2025
” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. .” Sales of induction stoves are on the rise in the U.S., representing 18 percent of sales in 2023.
Modern Restaurant Management
NOVEMBER 11, 2024
Instead, you're welcomed by Tao, a sleek robot host programmed to seat you efficiently based on your preferences, even remembering your favorite booth from past visits. You take your seat at a table embedded with a touchscreen menu. Throughout the meal, robot servers deliver your food and clear the table when you're done.
Culinary Cues
AUGUST 22, 2022
There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef.
Modern Restaurant Management
JUNE 11, 2020
Now that states are beginning to loosen their lockdown restrictions and reopen small businesses like restaurants, it’s fair to wonder how drastically the dine-in experience will have to change to accommodate the new safety requirements. And even with stricter guidelines in place, will customers actually risk dining out in public spaces?
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