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The Best Pre-Launch Marketing Strategy for Your Fine Dining Restaurant

Modern Restaurant Management

Launching a fine dining restaurant is an undoubtedly exciting venture, but it's not without its challenges. With the fierce competition in the food industry, a well-thought-out pre-launch marketing strategy is crucial to ensure your restaurant gets the attention it deserves.

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Restaurateurs Foresee Bright Future as Fine Dining Turns Vegan

Modern Restaurant Management

We are witnessing the evolution of fine dining. Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Nowadays, vegan food is becoming normal in restaurants and fast food joints. percent in 2021.

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

There’s a reactionary movement that I keep seeing in restaurants; a movement that assumes the answer to the restaurant bottom line is to take more and give less or give too much to justify raising prices. This is compounded when a restaurant doesn’t even take bread seriously. Come on, we know this!

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Debt-Free Fine Dining

Modern Restaurant Management

" The co-chefs/co-owners were listed among Food and Wine’s “Best New Chefs” (2021) and they have garnered multiple James Beard Foundation Award nominations for "Best Chef: South." To learn more about operations at Saint-Germain, Modern Restaurant Management (MRM) magazine reached out to Smith.

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CULINARY EXCELLENCE WITHOUT SNOBBERY

Culinary Cues

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. If fine dining is your objective, then make the commitment knowing what’s involved.

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WHAT WOULD ESCOFFIER SAY

Culinary Cues

He has been one of my primary motivators and reference points throughout my career in food. It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. He would ask: “What are you doing to excite and inspire the next generation of cooks?

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FOOD NOISE OR FOOD SYMPHONY

Culinary Cues

I find it very interesting how diverse the food experience is. Just as all cars can move a person from one geographic point to another yet the experience that takes place in between can be totally different – so too is this true with food. QUICK SERVICE: This is the food noise experience for both the customer and the employee.

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