Modern Restaurant Management
JANUARY 14, 2025
Experts have deemed recovery from the pandemic “complete ,” but a new set of challenges has emerged for restaurants: labor shortages, disrupted supply chains, and extreme weather. Seasonal Shifts : They may be predictable, but they still add another layer of complexity to restaurant management.
Modern Restaurant Management
DECEMBER 31, 2024
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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Modern Restaurant Management
JULY 7, 2021
As we progress through a pandemic that’s kept many inside for months, guests are looking to venture out and experience unique dining moments. By utilizing seasonal ingredients and creating specialty menu items, our product innovation efforts have kept us relevant in a competitive industry, earning guest loyalty and driving sales.
Modern Restaurant Management
SEPTEMBER 17, 2022
Batching for Speed and Service : Top bartenders continue to innovate around batching their cocktails, including both partial (batching only non-perishable items) and full batching, driven by the need for speed and to improve quality and consistency in cocktail preparation, which allows for more time to connect with guests.
Modern Restaurant Management
SEPTEMBER 9, 2020
shows Starbucks is wisely wielding the power of a popular seasonal weapon—The Pumpkin Spice Latte (PSL) to drive more customers into its stores as the summer winds down. While the PSL is a seasonal beverage reserved for the autumn months, Starbucks has offered it earlier and earlier every year.
Modern Restaurant Management
JANUARY 12, 2022
This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. 58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent. Ordering preference is situational.
Culinary Cues
JULY 23, 2023
As if that weren’t enough, the menu and each morsel of food presented represents the chef’s life of experiences, his or her family history, the cuisine of their forefathers, every chef who contributed to their training, and everything that they believe in – as it pertains to food. It is a juxtaposition that is nearly impossible to manage.
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