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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.

Food 421
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YOU THINK YOU KNOW HOW TO BE A CHEF

Culinary Cues

Fine, that may be the case but let’s just see. Have you experienced the flavors and presentations of the items that may grace your menu? Wine is part of the experience, and it has an impact on the food experience just as the food experience impacts wine. Is this the extent of your knowledge of menu planning?

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More French Food? Oui, Chef.

EATER

Yes, Balthazar and Jean-George still thrive, but French cuisine is no longer the be-all-end-all of fine dining. But look around and a certain nostalgia for the white tablecloths and frisée aux lardons of French dining is manifesting. French in Boston styles itself as a brasserie serving ratatouille and trout almondine.

Food 110
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Boosting Profits One Sip at a Time: The Power of Specialty Beverages

Modern Restaurant Management

Rethinking Beverages The typical drink upsell—soft drinks and coffee or tea—has decreased over the past few years as customers increasingly eat restaurant food at home. In its place, we’ve seen an explosion of specialty beverages that serve as enticing add–ons or stand-alone orders. What’s on the Menu?

Beverage 189
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5 Ways to Get Your Restaurant Summer Ready

SpotOn

As the summer season approaches, bringing with it longer days and warmer weather, restaurants have a golden opportunity to welcome waves of customers looking for memorable dining experiences.  Upgrade your outdoor dining experience Summer is synonymous with outdoor dining.

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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. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.

2024 165
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Restaurant Budgeting: How to Create A Restaurant Budget

7 Shifts

This includes: Net Sales: The total revenue derived from your sale of food and beverages. However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent. This can reduce your budget for ingredients and, at the same time, minimize food waste.