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RESTAURANTS – POLI-ACTIVE / POLI-NEUTRAL

Culinary Cues

In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals.

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

Modern Restaurant Management

These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." " As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. This trend has held on in the last five years.

Insiders

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From Ghost Kitchens to Living Kitchens: A New Vision for Food Service’s Next Great Space

Modern Restaurant Management

Growth for most, after all, isn’t walking through the front door, it’s coming in online. If your cooks are mostly fulfilling off-site orders, you can do away with niceties like a slick front of house, visual merchandising, and a location with hungry walk-ins. It might not be. Clear career paths upwards and onwards.

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Food, It Turns Out, Has Little to Do With Why I Love to Travel 

EATER

It’s the people that make a place — but these days, human interaction is hard to come by I used to love to travel. Let me be clear: I absolutely would not and do not recommend frivolous travel. Restaurants have always been my joyous entry point to a place and its people. Nothing extravagant. Something small and intimate.

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In Defense of a Control Freak Thanksgiving

EATER

My husband and I went to his family’s house for Thanksgiving for the first time, and I had to go have myself a little cry in the bathroom. And so I decided, from here on out, whether we were traveling or not, I was going to be the one who cooked. That’s why I insist on cooking it almost entirely by myself.

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

Modern Restaurant Management

"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

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