Cheetah

SEPTEMBER 23, 2020

Especially amid Covid-19 and the growing take-out and delivery trend, the right restaurant reservation system makes the online reservation process convenient and timely and increases customer satisfaction. All this leads to increased profits. Resy OpenTable Yelp Tock. Restaurant Reservation Systems Overview. Resy: Strong Covid-19 Response.

Reservations 78

Reservations Website Management Online Ordering Mobile Ordering 78

Cheetah

SEPTEMBER 23, 2020

Especially amid Covid-19 and the growing take-out and delivery trend, the right restaurant reservation system makes the online reservation process convenient and timely and increases customer satisfaction. All this leads to increased profits. Resy OpenTable Yelp Tock. Restaurant Reservation Systems Overview. Resy: Strong Covid-19 Response.

Reservations 78

Reservations Website Management Online Ordering Mobile Ordering 78

Web Diner

JUNE 14, 2021

Maintaining or building a successful brand in the food industry is now more demanding than ever, owing to unrelenting competition in the dining business. In a 2004 study , fifteen women who had life-threatening issues were monitored while searching the internet for advice in four consecutive weeks. Earning your customer’s trust.

Design 36

Design Social Media Mobile Ordering Uniforms 36

EATER

MARCH 25, 2021

More recently, its ads feature comedian Craig Robinson in a wood-paneled dining room, playing Pac-Man under faux-Tiffany lamps as part of a whole retro campaign. The words “Burger King” were italicized at first, surrounded by a yellow bun and encircled in Sonic the Hedgehog blue. Branding is all about who you’re trying to attract.

Design 116

Design 2004 Food Supply 2006 116

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.

Front of House 145

Front of House Back of House Book 2008 145

EATER

AUGUST 21, 2020

But that vision came with a toxic management style characterized by intimidation, a barrage of sexualized commentary, and explosive anger, according to two dozen current and former staffers. On Tuesday, June 30, staffers on the Los Angeles Times food section prepared to log in to Zoom for their weekly 11 a.m. The tone of the room shifted.

White Paper 145

White Paper Social Media Magazine Back of House 145