Modern Restaurant Management
MAY 23, 2023
Now that restrictions have well and truly lifted and people are returning to restaurants, their expectations for their dining experience are considerably higher. In this way, they are providing customers with more information about their offerings, and what steps can be taken to accommodate all dietary needs.
Hot Schedules
NOVEMBER 3, 2021
Social media is essential to modern tourism, so focus on food presentation and make sure it’s Instagram-able! With the rise of social media influencers, you want to find ways to attract these individuals to your establishments – nothing beats free marketing or exposure! Don’t forget menu labeling!
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Squirrel Systems
OCTOBER 2, 2023
For instance, if an establishment is centered around fine dining, but has an online menu that doesn’t travel well, is presented poorly, or is inconsistent with the offerings for dining-in, then guests feel disconnected, and trust in the brand erodes.
EATER
JUNE 1, 2023
One’s ability to use ChatGPT to, say, suggest a week’s worth of meals using chicken thighs, or a recipe for Korean-influenced cacio e pepe, is contingent on both the language model presenting the information it’s been fed in a coherent way (no “1 salad dressing” measurements) and the recipient’s existing knowledge of food and cooking.
Modern Restaurant Management
DECEMBER 28, 2023
Kimpton is particularly seeing a rise in Asian and French influences for the sweetest course. Restaurants and bars will be paying even more attention to presentation and glassware, background music and smells to engage all the senses during a culinary journey. infusion/decoction/maceration/fermentations.
Ken Burgin
JUNE 6, 2023
Special Dietary Needs: Design training material covering different dietary requirements, such as vegan, gluten-free, and allergen-free cooking, to cater to a diverse customer base. Creativity and Innovation: Use ChatGPT to stimulate creative thinking in recipe development and presentation, promoting innovation in the kitchen.
EATER
JULY 21, 2022
About 10 years ago, influenced primarily by a Nordic minimalism movement, many restaurants opted for concise menus that listed just three or four ingredients instead of a more intricate description. There are more food allergies and dietary restrictions out there,” he says.
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