Fine Dining Presentation Sourcing 
Modern Restaurant Management
DECEMBER 5, 2024
Just as a chef elevates a signature dish with bold, unique flavors that please the senses, the right glassware can enhance the presentation of drinks and food, creating a visually engaging experience for customers. Cut and hand-blown glass for old-school charm, a trend that continues to be popular among fine and casual establishments alike.
Modern Restaurant Management
DECEMBER 31, 2024
2025 Dining Trends Embracing Newstalgia Chefs and mixologists will lean into ‘newstalgia’ by adding playful twists on classic dishes. This approach allows bartenders to showcase both understated elegance and indulgent presentation, enhancing the overall guest experience.
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Modern Restaurant Management
FEBRUARY 11, 2020
Much to the delight of enthusiasts and aficionados across the nation, the rapidly-growing number of states that have legalized recreational marijuana has in turn given rise to the so-called “cannabis fine dining” industry. What exactly is cannabis fine dining, in a nutshell? Highballs with a Twist.
EATER
FEBRUARY 28, 2023
Diners wait weeks to score a reservation, landing Dept of Culture a leading role among the small but growing class of fine dining West African restaurants across the country. To him, it’s a tribute to the art form of food presentation, as well as the pride with which he has long viewed the possibilities of his home food.
Modern Restaurant Management
FEBRUARY 11, 2020
The premiumization of tea is a natural extension to what has been taking place in fine wine, specialty coffee, craft spirits and beer over the past several decades. Really, wherever food and beverage has an intentional focus on quality and customer experience, fine tea has a rightful place – just like wine and craft beverages.
Culinary Cues
JULY 15, 2024
It is evident in the way customers are approached, employees interact, how staff members dress, the lack of attention paid to customer needs, the poor execution of cooking methods, the lack of attention to flavor and a haphazard approach to presentation of products, and the overwhelming disconnect between server and guest, cook and chef.
Culinary Cues
JANUARY 23, 2021
This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). quick service meal or a $100 fine dining evening – there is always room to create experiences and in turn – great value. BEAUTIFUL FOOD PRESENTATIONS. Absolutely!
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