Modern Restaurant Management

JANUARY 5, 2024

The best plans utilize: More sustainable and diverse suppliers. Modernizing sourcing technology. Seasonal factors also create uncertainty; for example, in specialty cuisine or hospitality and tourism markets, food availability and guest traffic can change or drop during different seasons. Regionalized supply chains.

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Modern Restaurant Management

DECEMBER 28, 2020

We also think there will be a greater focus on sustainability efforts throughout the industry. We also think there will be a greater focus on sustainability efforts throughout the industry. We celebrate this as it benefits us all when brands focus on sustainability. Lavu CEO Saleem S.

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Squirrel Systems

FEBRUARY 13, 2025

From sustainable practices and health-conscious menus to tech-enhanced dining and global flavors, hotel and resort restaurants are adapting to meet the diverse needs of the modern traveler. Expect to see more farm-to-table concepts, where restaurants highlight local, seasonal ingredients sourced from nearby farms.

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2025 Hotels Travel Dietary Restrictions 91

EATER

SEPTEMBER 11, 2023

Tourism has dropped off dramatically since the fire, and chefs can only divert their attention away from their restaurants for so long. Corby Noguchi, drawing on experience and lessons from the pandemic, is working on transitioning to a more sustainable model that doesn’t rely on volunteer chefs and food donations.

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Modern Restaurant Management

JULY 1, 2020

Takeout and delivery has continued to sustain interest on Yelp, still up 148 percent based on consumer interest relative to pre-pandemic levels. According to new research from faculty members in Temple University’s School of Sport, Tourism and Hospitality Management (STHM) and the school’s U.S.-Asia

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Hot Schedules

NOVEMBER 3, 2021

The healthy and sustainable eating trend is not going away and will most likely continue to rise in popularity into the new year. Sustainability. Travelers today, especially young ones, are climate-focused, meaning sustainable products on your menu are a must. One area where sustainability and mass appeal coexist – spirits.

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EATER

OCTOBER 1, 2024

Crops still grow on the Ingalls Homestead, but they are a symbol of the past, not a source of revenue. When we talk about sustainability, we also mean what’s sustainable for us physically, as humans. And then there’s also what is sustainable financially. All of those pillars have to be there for this to work.”

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Back of House Book Sustainability Influencer 321

Future Food

FEBRUARY 25, 2020

Improving the sustainability of your restaurant during challenging times – a lesson for everyday trading. The question for every restaurateur and food operator in Australia is: What am I doing every day to make my business more sustainable and immune (or partially immune) to market forces? Image via Good Food).

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A Wine Story

FEBRUARY 8, 2022

Besides top-quality vineyards, the Romanelli family possesses olive groves (which I found to be a source of wealth and prestige in traditional Umbrian culture). Romanelli began our conversation by emphasizing that two “projects” characterize their estate: Romanelli Nature and Romanelli Tourism. Romanelli Eco Tourism.

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Perfect Daily Grind

SEPTEMBER 12, 2022

For smaller roasters who focus on high-quality coffee, sourcing green beans can be incredibly difficult as it is prohibited by law for them to import coffee into the Caribbean. However, sourcing single-origin coffee in Puerto Rico also comes with its own challenges. How is tourism influencing Caribbean coffee culture?

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Tourism Influencer Small Business Sourcing 140

Modern Restaurant Management

AUGUST 5, 2020

A community and value-driven, no fuss, New York via Staten Island-style pizzeria, Ottobagatto’s first brick-and-mortar location in Dr. Murphy’s Food Hall serves small pies, bright salads and Italian wrap sandwiches, called piadini, using thoughtfully sourced produce. Passion House Coffee. trillion in export revenues.

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Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

EATER

APRIL 28, 2022

Winter in the UP: Many places close up shop in the winter months when tourism dips. Mackinac Bluffs Maple Farms in the eastern UP has produced all-natural organic syrup since 2011 through sustainable practices in their sugarbush. Michigan maple syrup, usually made on small, family-owned operations, is another must. Paddler’s Village.

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Back of House Fine Dining Brewery Small Business 246

The Wine Knitter

APRIL 19, 2022

It is essential to do our part all year long and to move toward a more sustainable environment and a healthy future for the earth. Globally, more wineries than ever before are contributing their efforts to maintain sustainable practices in the vineyard and wine production. Following his passion for Pinot Noir, Erni set his sites on J.

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Vineyard Certification Sustainability Recycling 107

Modern Restaurant Management

MARCH 16, 2020

Similarly, nearly half of QSR marketers stated they use multiple sources of data that don’t always work together well, or that they had limited experience using location-based data for multichannel attribution. This can be attributed to a multitude of factors, including Florida’s high tourism rate and large retirement population.

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Restaurant Clicks

NOVEMBER 23, 2021

Bordering the Atlantic Ocean and settling nicely into Northeastern Florida, Jacksonville is known for its tourism and hospitality, and food is no exception. Another recipient of the Snail of Approval from Slow Food First Coast, Biscottis supports local farmers, sustainable agriculture, and so much more.

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Fine Dining Website Management Reservations Online Ordering 109

The Restaurant Times

AUGUST 20, 2021

Peggy: What would you say are the key challenges for setting up a specialty restaurant focusing on ingredients that are not native or easily sourced in Saudi? Saad : There are certain key challenges for setting up a specialty restaurant whose focus ingredients are not native or easily sourced locally. Is that still a challenge?

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Menu Tourism Fine Dining Food Supply 52

The Restaurant Times

JUNE 17, 2022

It is only in 2014 when I finally decided to quit the job that I decided to make it a sustainable source of income for myself and started the concept of customized food walks. . The tourism and hospitality industry was the most affected during the pandemic. Do you see any changes between the pre and post-pandemic era?

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Food Blog Travel Tourism 52

Modern Restaurant Management

FEBRUARY 1, 2021

“What’s incontrovertible is that the 2021 Customer Loyalty Engagement Index confirms brands that best meet consumers’ expectations, and are capable of sustaining emotionally engaging relationships, always see enhanced loyalty – and the market share and profits that come with it,” added Passikoff. ” The U.S.

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Modern Restaurant Management

APRIL 1, 2025

“These restaurants are building sustainable business models for the future. First-party ordering isn’t just about cutting fees — it’s about owning the guest experience, building real loyalty and creating sustainable growth that boosts corporate and franchise value. Nevada residents allocate 21.79

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Pricing Technology 2025 Point of Sale 251

Modern Restaurant Management

FEBRUARY 14, 2020

SOBEWFF®, which benefits the Chaplin School of Hospitality & Tourism Management at Florida International University (FIU), has raised more than $30 million for the School to date. “Everything we serve will be fresh, top quality, and sourced from the best markets around the world.

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Modern Restaurant Management

JULY 27, 2020

Additionally, YEA finds slower, but still consistent changes in consumers getting back to pre-pandemic activities, as well as sustained interest in supporting Black-owned businesses. YEA reflects data from millions of local businesses and tens of millions of users on Yelp’s platform measuring U.S. “As U.S.

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The Wine Knitter

MARCH 7, 2022

In addition to award-winning wines that Ntsiki produces, she sits on the board of directors for the Pinotage Youth Development Academy that provides technical training and personal development for young South Africans in the Cape Winelands, which prepares them to work in the wine and tourism industries. ” Bruno Giacosa Winery.

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Modern Restaurant Management

FEBRUARY 21, 2020

. “VISIT PHILADELPHIA and the James Beard Foundation are thrilled for our unique partnership that brings the culinary and tourism industries together to make it easy for travelers to support delicious, diverse, and sustainable food,” said Jeff Guaracino, president and CEO, VISIT PHILADELPHIA. Sushi Maki Ocean Tempura.

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EATER

DECEMBER 15, 2021

Champagne may have been slow to embrace wine tourism but if these new experiences are any indication, there is a firm commitment to making up for lost time. So far the collective efforts seem to be working. Plan to order one of everything from this popular wine bar and deli in Reims, run by Aline and Eric Serva.

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Back of House Hotels Tourism Vineyard 290

Modern Restaurant Management

MARCH 4, 2025

Here’s the key visit data: Source: Placer.ai They have extensive data, sourced from the 18 million IDs which IDScan.net verifies every month on where the fake IDs originated from and where they were most commonly used. ID verification firm IDScan.net have found that Fake ID usage spikes to 7.78

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EATER

JANUARY 7, 2025

Through initiatives like Sublime Cte dIvoire , a seven-year project to promote tourism and culture that comes to fruition this year, the country has invested in infrastructure, marketing, and arts, including culinary traditions. A diverse coterie of restaurants fuels this new era.

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2025 Tourism Fine Dining Back of House 360

EATER

JULY 22, 2021

Now, as they forge a sustainable path beyond the pandemic, one of them is ready to double down, and the other is ready to walk away. For seven years, the Shack has been a tasting-menu-only spot where Boden married his Jewish roots with Southern cooking, relying on locally sourced, Appalachian-grown products. I kind of do.”.

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Fine Dining Back of House Dine-in Front of House 317

EATER

APRIL 11, 2023

Caldiero and Kenney, pioneers of farm-to-table dining in Honolulu, have long inspired other chefs to source locally as much as possible; these days, about half of their ingredients are locally produced. Despite the fertile soil and year-round growing season, sourcing locally in Hawaiʻi is no easy task for most restaurateurs.

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Modern Restaurant Management

JANUARY 31, 2020

Sustainability. Ethical Sourcing : Food labels go beyond nutritional information. Increasingly, they provide details on other practices like fair trade, animal welfare and local sourcing. Packaging : The concern the public has with plastic pollution is putting pressure on food companies to find sustainable alternatives.

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2020 Loyalty Program 2019 Point of Sale 480

EATER

FEBRUARY 16, 2024

After dropping its last pandemic-era border rules in 2023, Japan has fully reopened to international tourism (including nonstop flights to Osaka from multiple North American cities); there’s no better place than Osaka for food lovers to revenge-eat their way through specialties like okonomiyaki, takoyaki, and takaida-kei ramen.

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