Modern Restaurant Management
NOVEMBER 11, 2019
Americans selected what F&B factors would sway them to a hotel either for the first time, or for a return visit, and aside from a complimentary meal or drink, the data found some of the top selections to be: A variety of food options for all dietary preferences and restrictions: More than 1 in 3 (34 percent).
EATER
JULY 21, 2022
Former New York Times food critic Frank Bruni noted in 2007 that in the late 2000s, menu descriptions changed for a more “ethical purpose. With Castamar’s fuller descriptions, Pancir believes that more menu details can give guests a fuller understanding of the food with less communication from servers.
Modern Restaurant Management
FEBRUARY 6, 2020
” He is a graduate of Johnson & Wales University in Rhode Island, and since 2007, has volunteered with the Research Chefs Association and Pro Start to bring students and restaurant industry professionals together to inspire each other and the food they create.
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