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Who’s Afraid of a Spatchcocked Chicken?

EATER

I was intimidated by formal robes, butlers in the dining hall, cleaners in the dorm rooms, lawns one was forbidden to walk across unless invited by faculty, 800-year-old libraries, a new friend who, one night, drunkenly called the elderly porter a “f **g prole.” These words, it occurred to me in 2010, were a form of hypocrisy.

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Is Contactless Forever?

Modern Restaurant Management

The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless dining experience. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.

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Raising the Table Stakes: Why Omnichannel Is More Important Than Ever in Hospitality

Modern Restaurant Management

The word omnichannel has been buzzing since 2010, but at its core it’s all about guests. A restaurant omnichannel strategy puts the customer at the center of the dining experience. 2020 fast-tracked the adoption of omnichannel for even the most traditional dine-in establishments. "The pandemic was an interesting time.

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How Pita Way Schedules 100+ Employees and Crushes Task Lists with 7shifts

7 Shifts

Inspired by the late-night Windsor kebab stand and his favorite family recipes, Brandon Bahoura created Pita Way in 2010 to bring healthy, fast Mediterranean food to the masses in Michigan. They quickly became known for their high-quality food, great service, and comfortable atmosphere. What can 7shifts do for you? Try 7shifts for Free.

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National Restaurant Association Mid-Year State of the Industry Report

Modern Restaurant Management

As of June 2021, 39 states and the District of Columbia had reopened to 100-percent indoor dining capacity; 11 states and Puerto Rico are open at varying capacities ranging from 50 to 80 percent. Technology, Outdoor Dining, and Alcohol To-Go Are Here to Stay. Labor and Food Costs Remain Top Challenges. The Threat of Delta.

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How Restaurant Dessert Menus Shaped Our Sweet Tooth

EATER

2010: When desserts were fancy In 2010, Alinea chef Grant Achatz redefined what a dessert could be by simply forgoing the plate. The composed little plate (CLP for short) was a staple of the dessert menus of the 2010s, a departure from the stodgy chocolate cakes and boring tiramisu at the upscale dining destinations of the ’90s.

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Zareen’s Celebrates 1,000 Orders with Cheetah

Cheetah

In 2010, she started Curry Village Foods, a catering company that supplies Indian/Pakistani food for homes and corporations. Zareen’s dream was to create an unforgettable dining experience inspired by the food her family brought from the homeland. In Zareen’s, the dining experience is more than just good food.

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