Culinary Cues
AUGUST 22, 2022
There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights.
Modern Restaurant Management
JANUARY 10, 2025
Beyond serving as a place to grab drinks, the bar is becoming a hub of social interaction and a key driver of revenue. A space designed with adaptability in mind allows operators to experiment with different table arrangements, seating configurations and event setups. This trend goes beyond simply being able to move tables around.
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Modern Restaurant Management
APRIL 16, 2025
A caviar service at Costa in Charleston, South Carolina, top photo, features Regiis Ova Ossetra, served in its pure form alongside a chilled shot of Costa gin. The multi-course experience is served at a 10-seat counter with two seatings per evening. ” Newly opened House of Yoshin in Huntington, NY.
Modern Restaurant Management
NOVEMBER 11, 2024
Instead, you're welcomed by Tao, a sleek robot host programmed to seat you efficiently based on your preferences, even remembering your favorite booth from past visits. You take your seat at a table embedded with a touchscreen menu. You walk into your favorite restaurant, but there’s no human host to greet you at the door.
Modern Restaurant Management
SEPTEMBER 23, 2020
Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. These may include additional cleaning measures like sanitizing between seatings, contactless payment, social distancing via spacing tables, and employees wearing masks.
Modern Restaurant Management
FEBRUARY 24, 2025
With limited seating capacity, even a couple of absent parties can transform a potentially profitable evening into a financial loss, pushing these already vulnerable businesses closer to the margins of financial health. For smaller establishments, the stakes are even higher.
EATER
MARCH 28, 2025
You have to be able to get to your seat and then enjoy your food and beverage there, Krivosik says. One of the most important factors to consider, however, is that new menu items are hand-held or easily enjoyable finger foods.
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