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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. On a positive note, people developed a deeper appreciation for social connection and the experience of dining out, making for more guests joining us in our restaurants.

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Debt-Free Fine Dining

Modern Restaurant Management

The duo transfomed a dilapidated cottage themselves entirely by hand into an intimate 12-seat restaurant that has received numerous accolades. To learn more about operations at Saint-Germain, Modern Restaurant Management (MRM) magazine reached out to Smith. We want to one day dine at those restaurants. It did in multiple ways.

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Using Tech for Better Guest Engagement

Modern Restaurant Management

Restaurants will focus on creating story-driven dining experiences, harnessing technology and local partnerships to deepen emotional engagement with guests, according to the "2024 State of the Industry: Future of In-Restaurant Dining" report by Incisiv in collaboration with Toshiba Global Commerce Solutions.

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Best Practices for Outdoor Dining All Year Long

Modern Restaurant Management

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice.

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Designing a Next-Gen Teaching Facility

Modern Restaurant Management

To learn more, Juliana Kerschen and Rachael Snow Barry of The Johnson Studio answered questions from Modern Restaurant Management (MRM) magazine. Although there are no desks and chairs, students that take this course are learning real, hands-on experience within the dining room and kitchen. What were key challenges of this project?

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A Rare Opportunity

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine spoke with Benchmark CEO David Parker their efforts. As the largest rare wine retailer and wholesaler in the country, we work with fine dining restaurants all across the nation including many that are Michelin ranked, Wine Spectator Grand Award winners. Here's the link to register.

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Honoring the Legacy of a Historic Structure

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine learned more about the project from Richard Floisand, co-founder, aia, leed ap and Allison Hogue, co-founder, aia, ncarb. Finally, our team came up with multiple options to address our findings and all of Pagliacci’s programmatic needs while providing an exciting place to dine.