Reservations Seasonal Menu Transportation 
Culinary Cues
DECEMBER 11, 2023
The conversation evolved around local news and gossip, and alcoholic beverages were reserved for bars scattered throughout the community. Menu items were simple and very much in line with homestyle cooking: roast beef, meatloaf, fried chicken, roast turkey, macaroni and cheese, pasta, and meatballs, etc. That is my secret ingredient.”
EATER
SEPTEMBER 23, 2024
It’s a tedious but worthwhile process: drying mushrooms, vegetables, and herbs, making pickles and slaw, and preserving garlic blossoms and coriander seeds in airtight jars before these ingredients vanish with the end of the season. Also, these foods require fossil fuels to transport them across the ocean and then throughout the U.S.
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Modern Restaurant Management
SEPTEMBER 27, 2024
Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. Most common challenges for US F&B business owners: 1. early bird timeslot.
EATER
MAY 8, 2023
Lunch and dinner typically begin with an amuse-bouche of seasonal barbajuans, fritters common to the Riviera that are typically filled with ricotta and leafy vegetables like Swiss chard. Given Lille’s proximity to Paris on the TGV train, it’s entirely possible to visit Lille for a day and feel completely transported.
EATER
MAY 5, 2021
Even FastPass+, the complimentary system that allows guests to “reserve” spots in line in order to breezily board rides like Splash Mountain, is still paused, with queues operating first-come, first-served for the first time since the late 1990s — allowing for a level of park spontaneity we haven’t seen in years.
Modern Restaurant Management
DECEMBER 31, 2019
They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.
Restaurant Clicks
SEPTEMBER 4, 2021
Make a Reservation. Originally a burger joint started by a restaurateur and his chef, Morton’s soon expanded its menu and its locations to include over 65 acclaimed fine-dining steakhouses. You can still get the burger that started it all from the bar menu with an order of thick-cut onion rings with truffle dipping sauce.
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