2000 Back of House Take-out 
EATER
APRIL 21, 2025
Chimes of chatter between khalehs and other aunties playing an acts-of-service tug-of-war surrounding the bountiful sofreh spread out across the table. more than doubled, according to the Migration Policy Institute , to roughly 283,000 people by the year 2000. . | Eyval How Iranian chefs in the U.S.
Restaurant Clicks
JULY 19, 2025
All across the state, you’ll find spots that take pride in cooking low and slow, using methods passed down over generations. 30 – Kendall’s BBQ Source: Kendall’s BBQ Kendall’s BBQ in Georgiana, Alabama is a roadside stop known for its wood-smoked meats and laid-back setup. . #30 Alabama is known for its strong barbecue roots.
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Modern Restaurant Management
MARCH 4, 2025
While economic pressures persist, the report highlights that with the right tools and insights, operators can take control of their financial future in 2025 to strengthen profitability and position their businesses for long-term success. decline in veganism, shift away from seed oils, Starbucks Monday, and spirts holding steady.
Modern Restaurant Management
APRIL 29, 2025
Off-Premises Dining Is Essential Nearly 75 percent of all restaurant traffic now happens off-premises—meaning that almost three out of four restaurant orders are taken to go. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.
Modern Restaurant Management
AUGUST 6, 2020
If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Third, menus should take into account changing customer bases. CoGS for the period is $2000. Optimize Inventory.
Modern Restaurant Management
AUGUST 4, 2022
On our first day, we had a line out the door of guests and ran out of oysters to sell. Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. This perfectly demonstrates how the industry operated back then. The inspector had become a regular so a lot of rules got bent.
Modern Restaurant Management
OCTOBER 13, 2020
When to take a business public and when to sell. This conviction was reinforced early in my presidency when my father told me the story of Charlie Lubin, a man he met during one of his many extended stays at the Rice House Diet Center at Duke University in Durham, North Carolina. billion in sales when he retired 35 years later.
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