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Does It Get Better For the Indie Fine Dining Restaurant?

EATER

Chef Russell Jackson opened the fine dining restaurant Reverence in Harlem just months before the pandemic began. Chefs Russell Jackson and Ian Boden struggled to reconcile their visions of fine dining with their communities’ desires. He let out a sigh, rubbing his hands over his face, dusty with five-o’clock shadow.

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How this top Brooklyn restaurant is able to pay teams more than industry average

7 Shifts

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. I worked in fine dining for so long, I thought my career was always going to be in fine dining, and I'm not saying that I'm completely.

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How the Minds Behind ‘The Menu’ Created an Authentic Fine Dining Hellscape

EATER

Star Anya Taylor-Joy, director Mark Mylod, and consulting chef Dominique Crenn on building the world’s creepiest restaurant It seems counterintuitive, but for many of us, there is perhaps no feeling more pervasive in the world of fine dining than discomfort. Mark Mylod: Rustic modernism was the aesthetic that felt most at home to us.

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Why Your Restaurant Name Matters (+103 Awesome Examples)

7 Shifts

Figuring out the concept is hard enough. They are mainstays in the dining culture, and millions of people around the world recognize them. Of course, tasty food, a specific dining experience, and real estate locations all have a part to play. Your name needs to stand out and represent what your business stands for.

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Streamline the Rush: Solving the Pain Points Created by Delivery Apps

Modern Restaurant Management

Running a successful, finely-tuned takeout operation is a complex and challenging endeavor no longer relegated to businesses basing their models primarily on delivery sales. While perhaps a consistent feature of your daily business, they are not your employees.

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WHEN COOKING BECOMES MORE THAN A JOB

Culinary Cues

It could be that transition from the lack of any taste 6 x 6 box of tomatoes that are out of season, to your first heirloom tomato, and then eventually picking a tomato off the vine that was sun sweetened in the month of July – taking a bite and realizing what a gift a tomato can be – but, again, there is a moment.

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The State of New York Restaurants in 2020

7 Shifts

Data from Restaurant365 backs up our own findings, showing that the sales recovery of New York is trending below the average (with New York sales remaining 52% below pre-COVID levels, whereas the average is 22%). And restaurants also pose possible risks, concentrations of people inside [for] indoor dining. As the Head of U.S.

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