Modern Restaurant Management

JANUARY 8, 2021

Restaurants Challenge Dining Bans : Restaurants across the country are challenging city, county, and state bans on indoor and outdoor dining due to COVID-19. For the most part, courts have upheld dining restrictions due to public safety concerns. The case Rimler v. Postmates Inc., The renewed agreement has a three-year term.

2020 186

2020 Restaurant Law Food Safety Employee Relations 186

EATER

OCTOBER 26, 2021

How to go all-out on at least one meal in the tasting-menu capital of the world Fine dining has had a tough go in recent years. In most cities around the world, stepping off the street and into a cushy dining room means missing out on important local culinary traditions in favor of a tablecloth and some generic amuse bouche.

Fine Dining 98

Fine Dining Seasonal Menu Book Hotels 98

Modern Restaurant Management

MARCH 8, 2024

These platforms are proving to deliver ROI through access to and normalization of data, unlocking capabilities for single source of truth and guest personalization. percent) while shops in other states raised prices, some by a whopping 43.3. They were ranked based on their standard menu pricing per person.

Catering 100

Catering 2024 2023 Guest Recovery 100

EATER

JULY 6, 2022

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. Numerous sources asked to be anonymous, fearful of the enormous reach and influence of Dan Barber. Amy Huo started in 2016 as an unpaid extern.

Compost 130

Compost Front of House 2014 Back of House 130

EATER

JULY 6, 2022

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.

Agriculture 95

Agriculture Leadership Education Employee Relations 95

EATER

AUGUST 21, 2020

One of an emerging generation of culture hounds who took food seriously as a badge of cool, Meehan started his career working for Bittman, who helped him land a gig writing the New York Times ’s $25 and Under column in 2004, a plum position for an emerging food writer.

White Paper 145

White Paper Social Media Magazine Back of House 145