Modern Restaurant Management
NOVEMBER 11, 2020
Whether a restaurant, bar, food market, or similar establishment, creating outdoor seating has allowed many businesses to remain afloat throughout COVID and will be crucial for the coming months. Business owners, agents and managers must decide upfront whether they are looking to construct a temporary or permanent outdoor seating space.
EATER
OCTOBER 13, 2020
It’s the people that make a place — but these days, human interaction is hard to come by I used to love to travel. I’d wander through new cities for days on end, eating and drinking (but mostly eating) in four-seat izakayas, farm-driven pizzerias, southern seafood halls, and boat noodle cafes, talking to locals and walking for miles.
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EATER
MARCH 11, 2021
As safety measures like masks and distancing threaten to carry on for another year, hotels amp up the perks, packages, and amenities to court travelers The new Hotel June, located in the beachside Playa Vista neighborhood of Los Angeles, was set to open last spring. Resorts by the beach offer Wi-Fi-enabled cabanas for remote work.
Modern Restaurant Management
JUNE 10, 2021
In the 1970s, Southwest Airlines sold tickets by phone, at airports, and at their offices to avoid commissions from travel agents and remain competitive with car travel routes. The concept of direct bookings long precedes the digital era in other industries.
Modern Restaurant Management
MARCH 31, 2021
If possible, restaurants should consider expanding into casual and comfortable outdoor seating arrangements that can feature a more pre-pandemic feel. Other practices can be updated to enhance the feeling of personal service; for instance, table settings can be placed as guests are seated.
EATER
JANUARY 8, 2024
As such, you should seat your “very silent” friends between those who never shut up. She also suggests that you avoid seating two “brilliant people” together. “If She cautions against inviting too many “great talkers,” because “brilliant men and women who love to talk want hearers, not rivals.”
Modern Restaurant Management
FEBRUARY 16, 2022
Designers are exploring new areas for pickup that come across as a “decorative element” in the space, while also providing an efficient pathway for those traveling through in a hurry. With all of that said, a clever takeout design and layout is crucial for today’s restaurants. Long Live the Community Table.
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