2004 Bar Ordering 
Restaurant Clicks
JULY 18, 2025
27 – Eli’s Bar-B-Que Source: Eli’s Bar-B-Que Eli’s Bar-B-Que in Dunedin is a small, family-owned BBQ stand that has earned loyal fans through its simple setup and focus on flavor. With its no-frills charm and focus on quality, Eli’s Bar-B-Que stands out as one of Florida’s most respected BBQ spots. #26
Perfect Daily Grind
JUNE 13, 2025
The pioneering farm first broke records in 2004, when it sold one of its Geshas for US $21/lb, making it the world’s most expensive coffee at the time. The new concept features a modular 60m² footprint with six-week fit-outs, integrated digital ordering kiosks, a localised food counter, and reduced back-of-house requirements.
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SpotOn
JANUARY 29, 2025
CoastAL Orange Beach (Pensacola, Florida): Pensacola area bar named one of the best bars in the US by USA Today for its live music, loyal patrons, cold Bushwackers, and fresh seafood. reCaptcha v3 Integration: Enhancing fraud prevention on Digital Ordering platforms.
EATER
JANUARY 31, 2025
I had my first Zuni Cafe chicken on a visit to the Bay Area in 2004, when an old college friend suggested I meet her and her new boyfriend at the restaurant. Over aperitifs at the crowded zinc bar, I decided that I liked the guy. She was eager for me to meet him, as she was pretty sure he might be the one. Then we sat down to eat.
Modern Restaurant Management
MARCH 8, 2024
In this edition of MRM Research Roundup, we feature news about an influx of catering orders, the topic of tipping, the rise of kiosks and affordable Michelin restaurants. Of that increase, 30 percent came through Catering Online Ordering, which launched in Q3 2023. On average, catering orders ticket sizes in Q4 2023 were $160.
Modern Restaurant Management
JULY 30, 2021
In 2022, Just Salad will expand its award-winning Reusable Bowl Program to digital orders and offer participating customers loyalty rewards in its mobile app, further encouraging sustainable eating on the go. White Buffalo Coffee Bar in Weatherford, Oklahoma. Angie’s Sugar Buzz Bakery in Sandwich, Illinois.
EATER
DECEMBER 21, 2020
The book, co-written with food writer (and Eater contributor) Gabe Ulla, focuses on Chang’s years building Momofuku, 2004 to roughly 2017, although it briefly explores his formative years, from his “certifiably average” childhood in Virginia to his time in culinary school and as an inexperienced young cook at NYC institutions Craft and Café Boulud.
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