Tue.Sep 12, 2023

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What Families Want from Kid-Friendly Restaurants

Modern Restaurant Management

The fast casual restaurant segment has seen tremendous success and growth in recent years. According to Circana, Inc./CREST®, while overall restaurant traffic was down four percent in 2022 compared to 2019, fast casual traffic was up nine percent. But there’s one area in which it can improve: with young families. Why should fast casuals work on improving with young families?

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The 16 Best Cookbooks of Fall 2023

EATER

Andrea D’Aquino /Eater New books by Sohla El-Waylly, J.J. Johnson, Molly Baz, and more provide plenty of inspiration to return to the kitchen In France, this time of year is called “la rentrée,” a term that translates to both “the return” and “back to school.” I think of it in terms of returning to the kitchen; although many of us never left, the promise of cooler temperatures, however distant, makes the idea of spending real time in proximity to an oven not only palatable but desirable.

2023 363
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Meet consumer demands for sustainability while ensuring quality of off-premise orders

Restaurant Business

As diners prioritize sustainability, restaurant operators have an easy way to meet demand—environmentally friendly packaging for off-premise orders.

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Make a Brain-Dump Meal Plan

EATER

Shutterstock Embrace the midpoint between “no clue what we’re eating tonight” and “on Tuesday we’re having spaghetti” This post originally appeared in the September 11, 2023 edition of The Move , a place for Eater’s editors and writers to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move.

2023 315
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What Your Financial Statements Are Telling You—And How to Listen!

Speaker: David Worrell, CFO, Author & Speaker

Your financial statements hold powerful insights—but are you truly paying attention? Many finance professionals focus on the income statement while overlooking key signals hidden in the balance sheet and cash flow statement. Understanding these numbers can unlock smarter decision-making, uncover risks, and drive long-term success. Join David Worrell, accomplished CFO, finance expert, and author, for an engaging, nontraditional take on reading financial statements.

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How To Build and Use a Bar Inventory Template

Sculpture Hospitality

Running a successful bar requires careful management of inventory. Keeping track of all the beverages, mixers, garnishes, and other supplies can be a challenging task. That's where a well-organized bar inventory template can come to your rescue.

Inventory 149
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This Is the Menu?

EATER

With faux pharmaceuticals, Rubik’s cubes, invisible ink and other interactive elements, modern bar menus are becoming as high-concept as the cocktails they list.

Menu 327

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Turn Your Kitchen Into a Proper Bistro with Frenchette’s Tartare Frites

EATER

In this preview from the Eater cookbook, NYC hot spot Frenchette shares the recipe for a classic combo: homemade fries that are actually worth the effort and a beef tartare that’s a knife-work masterclass This is an excerpt from Eater’s debut cookbook , focusing on a gold-standard classic to add to your repertoire, care of Frenchette in New York City.

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Corner Bakery employees thought they had a savior. They got something else

Restaurant Business

Jay Pandya took over Corner Bakery during the pandemic in 2020. He demanded tough cost cuts, and refused to pay bills. Employees left in droves. Workers were locked out of stores. And the company’s lender accused him of using the company as a “piggy bank.

2020 298
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Cascades of red wine flood a city's streets in Portugal after huge tanks rupture

The Salt

A viral video from the scene shows a "river of wine" coursing down a hilly street, sluicing over curbs. The wine escaped from two tanks at a distillery up the hill.

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How far can buzz take a restaurant? Here's a cautionary tale.

Restaurant Business

Restaurant Rewind: Wagamama was going to blitz the U.S. market, or at least that was talk. Decades later, we're still waiting.

Marketing 296
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Future-Proof Your Talent Pipeline

Get ready for the future of business. As HR navigates an ongoing labor shortage, leaders need stronger, more adaptable recruiting strategies. Do you have the tools you need to build a talent pipeline that drives sustainable business growth?

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Beyond Food Delivery: The Tech-Driven Evolution of Food Trucks

Restaurant Technology Guys

? Food trucks are rolling into the digital age! Learn how technology is taking these culinary gems beyond curbside dining, from mobile apps to digital menus. Read the blog to find out more! #FoodTrucks #TechInDining #FoodOnWheels The post Beyond Food Delivery: The Tech-Driven Evolution of Food Trucks appeared first on Restaurant Technology Guys.

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Domino's upgrades its loyalty program

Restaurant Business

The pizza chain is reducing how much customers need to spend to earn points and will let customers earn points earlier. It is the latest fast-food company to upgrade its loyalty program, which has become a key marketing tool.

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How umami overcame discrimination and took its place as the 5th taste

The Salt

Everything about this savory flavor is mysterious, from how it tastes to why it took so long to get recognized as the fifth taste. What is it, and how does it make food taste delicious?

Food 139
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Boston Market is reopening its N.J. restaurants

Restaurant Business

The state has lifted its stop-work order, saying that employees have been repaid. Restaurants are expected to reopen this week as deliveries come in.

Marketing 290
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State of AI in Sales & Marketing 2025

AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.

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Noodles & Company moves menu in a heartier direction with its first baked entree

Restaurant Business

Behind the Menu: Executive chef Nick Graff developed Chicken Parmesan to offer guests a classic Italian main dish at a fast-casual price point.

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Why would Roark Capital buy Subway?

Restaurant Business

Technomic's Take: The sandwich chain has been shedding locations since 2016. But the brand may be poised for a sustained turnaround.

2016 278