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Designing a Next-Gen Teaching Facility

Modern Restaurant Management

Designed by The Johnson Studio at Cooper Carry, the facility provides real-world experience for the next generation of chefs and hospitality leaders. Art featured throughout the facility pays homage to the University and the fresh ingredients used daily in the 1856 kitchen – four kaleidoscope art pieces for each season of the year.

Design 167
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Boosting Profits One Sip at a Time: The Power of Specialty Beverages

Modern Restaurant Management

This presents a golden opportunity to upsell specialty drinks before checkout on your restaurant app. What’s on the Menu? Consider seasonal flavors, cold brew variations, and creative blends to cater to a broader range of preferences. Delivery users are less price-sensitive than customers using other sales channels.

Beverage 192
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CHEFS – REMEMBER THE MAGIC

Culinary Cues

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

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CHEF OF THE COLD KITCHEN

Culinary Cues

This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. The garde manger must be conservative with portion sizes while affording the greatest impact on the dining experience.

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Beyond the Plate: Evolution and Exploration in the 2024 Restaurant Scene

Modern Restaurant Management

In pursuit of these objectives, restaurants must reimagine dining experiences through enhanced restaurant technology, deepen their commitment to sustainability, and fine-tune their core offerings. For example, Chick-fil-A is debuting advanced store designs to engage new audiences, introducing two new architectural concepts.

2024 173
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TRG Consultancy: Your Key Ingredient for Restaurant Success 

The Restaurant Group

Running a restaurant, whether it’s a fine dining, quick service, bar, bistro, or cafe venue, involves a gamut of essential activities. You may have an excellent menu or location but if your supply chain or marketing is half-baked, it could jeopardize your operations and earning potential.

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FOOD NOISE OR FOOD SYMPHONY

Culinary Cues

At the other extreme – an extraordinarily prepared, multi-course meal, touched by accomplished cooks, presented on a plate of fine china, in a pristine environment, with attentive service and complemented by exceptional wines will reveal all that food might attempt to be. This is the rock and roll experience of foodservice.

Food 418