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Restaurateurs Foresee Bright Future as Fine Dining Turns Vegan

Modern Restaurant Management

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.

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Are We at a Culinary Crossroads?

Modern Restaurant Management

Future foodspaces will need to be designed to meet the personalized needs of diverse customer bases, according to Culinary Crossroads: How Societal Shifts Are Defining Tomorrow’s Dining , the latest whitepaper from IA Interior Architects research initiative, HumanX. "The

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Here Comes the Holiday Party: Seven Dos and Don’ts for Rewarding Restaurant Staffers

Modern Restaurant Management

According to the Auguste Escoffier School of Culinary Art , fast-casual eateries and fine-dining restaurants average between 10 and 40 employees. Do provide transportation. Remember, holiday parties are their personal time, so making transportation convenient and gratis is a beyond-appropriate idea.

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‘Brand Experiences Create Memories.’

Modern Restaurant Management

There was nothing to smile about and Guidara and chef Daniel Humm needed to do a lot of work to climb the ranks of the world’s most sought-after fine dining experiences. The narrative is consistently embedded in every aspect of the restaurant, creating a coherent dining experience that feels like a journey. And work they did.

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The Rise of Vegan Restaurants

Modern Restaurant Management

This has led fine-dine restaurants to change their existing food menus and offer completely plant-based food dishes. The steps involved in food production include food processing, transportation of food and food wastage. Sentient Media states that plant-based food sales surged by 45 percent in the last two years.

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How Predictive Analytics Can Help Suppliers Overcome Fluctuations in Demand

Modern Restaurant Management

Since March 2020, restaurant demand in certain areas has swayed between in-person dining and carry-out services. Failure to meet order deadlines can lead to reduced customer loyalty and late fines from buyers. The other capability involves predicting transportation vehicle delay times. What does that look like?

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META BOFINGER’S RESTAURANT SECRET

Culinary Cues

Long before the restaurant chains of today, decades prior to the birth of fine dining, experience dining, and molecular gastronomy, there were neighborhood cafes that were part of small communities across the country. Full-service restaurants would later refer to this as a Table d’hote selection.