Remove 2000 Remove FOH Remove Front of House
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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.

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Chefs Dish on ‘The Bear’

Modern Restaurant Management

Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. Chef Niven Patel – Three-Time James Beard Nominee, Alpareno Group (Ghee, Orno, Mamey). A similar situation happened a few weeks ago when we launched our new Power Hour, offering $1 oysters. Chef Solis. Chef Jose Danger – BRAVA!

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POSist Mixer South India Chapter 1.0: Demystifying Cloud Kitchen Business Opportunities

The Restaurant Times

Low Operating Cost: Unlike traditional restaurants, cloud kitchens do require a large space spread over 1500-2000 sq ft. Moreover, there is no need to hire expensive consultants or Front Of House (FOH) staff. . Moreover, there is no need to hire expensive consultants or Front Of House (FOH) staff. .