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Native American Museum Cafes Preserve Tradition, Embrace Innovation

EATER

Yet some people are unfamiliar with what even makes up Indigenous food because of the historical erasure of Indigenous culinary traditions, the limited availability of Native ingredients, and the lack of widespread Indigenous representation in mainstream dining. My garden is where it all starts,” Oden explains.

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SpotOn Named #1 Restaurant POS System in G2’s Winter Report Highlighting User Satisfaction and Growing Market Presence

SpotOn

Sesame Collective (Portland, Oregon) : A culturally-driven collection of Mediterranean restaurants dedicated to fostering community and delivering unique dining experiences. G2's Report names SpotOn Restaurant point-of-sale #1 over top competitors in ease of use, quality of support, and more.

POS
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MRM Franchise Feed: Church’s Goes Hybrid and Curry Up Incentives Now

Modern Restaurant Management

This program, piloted last year, is designed to help KFC team members build short-term savings and create lasting savings behaviors. “We consistently see the difference it makes to have $500 in savings, and the KFC Foundation is helping frontline workers build that emergency fund in just a few months.”

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MRM Research Roundup: Catering, Kiosks, Tipping and Dry January

Modern Restaurant Management

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. Among the highlights: On or Off Prem Same-store catering transactions increased +71 percent in Q4 2023 compared to Q4 2022. Total tips averaged 18.9

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4 Eye-Opening Benefits of Graphic Design for Restaurants

Web Diner

Maintaining or building a successful brand in the food industry is now more demanding than ever, owing to unrelenting competition in the dining business. This is the main reason why today’s restaurants have to take graphic design very seriously. Every restaurant should invest in effective and attractive designs.

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Welcome to the Potato Chip Capital of America

EATER

area in 2004, so for better or worse, I’ve become intimately familiar with the interchange’s (lack of) options and how they’ve evolved (read: devolved) over the years. I went into my research for this story with the theory that the Mobil gas station’s Travelers’ Oasis Snack Shack deserved that particular designation.

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Feed the Rich, Save the Planet?

EATER

Now, its mission is linked more than ever to fine dining destination Blue Hill at Stone Barns and a famous chef’s vision for trickle-down change. Their discomfort was magnified by the fact that one of the main architects of the plan was Dan Barber, the chef and co-owner of the on-site fine dining restaurant, Blue Hill at Stone Barns.