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

Modern Restaurant Management

Self-service preferences have emerged as key to helping brands manage labor challenges and increase sales. Established in 2004 by Japanese chef Masa Takayama, it has earned the maximum of three Michelin Stars. With a vision to create an elegant dining experience with sushi, chef Nozomu Abe opened Sushi Noz in 2007.

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11 Restaurants with Private Dining Rooms in Louisville

Restaurant Clicks

From delicious Bourbon bars to mouth-watering steak houses, private dining and restaurant dining, in general, have expanded in Louisville over the last ten years. To learn more about where to catch an excellent intimate dinner after a long day at the derby, check out my list for private dining in Louisville!

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5 Best Restaurant Reservation Systems Compared: Resy, OpenTable, Yelp, Tock, Toast

Cheetah

Restaurant reservation systems help solve one of the biggest challenges of the foodservice industry – managing the constant influx of reservations and customers. reservation Table management Pre-payments Waitlist Partnership network POS integration. Yelp was founded in 2004 in San Francisco. Reading Time: 5 minutes.

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Which Restaurant Reservation System Is Best for Me: Resy vs OpenTable vs Yelp vs Tock

Cheetah

Restaurant reservation systems help solve one of the biggest challenges of the foodservice industry – managing the constant influx of reservations and customers. reservation Table management Pre-payments Waitlist Partnership network POS integration. Yelp was founded in 2004 in San Francisco. Reading Time: 5 minutes.

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Introducing Chef Mark Duesler!

Sustainability Beyond the Plate

Duesler is a professionally trained chef who has worked in multiple full-service kitchens from small, family-owned restaurants and multi-course, fine dining establishments to chef-driven farm-to-table concepts. Mark debuted his culinary acumen at the FSTC’s Greener Restaurants: The Power of Green seminar on December 7th.

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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. On the morning of February 7, 2020, office employees at the Stone Barns Center for Food & Agriculture filed one by one into meetings with management. Some came out crying.

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Stone Barns Claims It’s Fixing Agriculture. Former Employees Say the Farm Was Plagued by Dysfunction.

EATER

Former apprentices and employees say they faced working conditions they considered unsafe, while numerous former livestock employees describe what they view as unnecessary animal suffering within Stone Barns’ holistic land management system. Stone Barns disputed virtually all of these allegations. “At