A Wine Story

APRIL 22, 2019

Marcia Torres Forno has been at the helm at the Matanzas winery since 2010. The Merlot was sourced from two blocks of the Jackson Park vineyard, planted with the Petrus clone. It is interesting that there is even a “black glass” tasting for “wine geeks” so that you are not influenced by the color of the wine.

Vineyard 60

Vineyard 2010 2012 2015 60

A Wine Story

APRIL 22, 2019

Marcia Torres Forno has been at the helm at the Matanzas winery since 2010. The Merlot was sourced from two blocks of the Jackson Park vineyard, planted with the Petrus clone. It is interesting that there is even a “black glass” tasting for “wine geeks” so that you are not influenced by the color of the wine.

Vineyard 60

Vineyard 2010 2012 2015 60

A Wine Story

APRIL 22, 2019

Marcia Torres Forno has been at the helm at the Matanzas winery since 2010. The Merlot was sourced from two blocks of the Jackson Park vineyard, planted with the Petrus clone. It is interesting that there is even a “black glass” tasting for “wine geeks” so that you are not influenced by the color of the wine.

Vineyard 60

Vineyard 2010 2012 2015 60

A Wine Story

APRIL 22, 2019

Marcia Torres Forno has been at the helm at the Matanzas winery since 2010. The Merlot was sourced from two blocks of the Jackson Park vineyard, planted with the Petrus clone. It is interesting that there is even a “black glass” tasting for “wine geeks” so that you are not influenced by the color of the wine.

Vineyard 60

Vineyard 2010 2012 2015 60

Restaurant Clicks

OCTOBER 23, 2021

Meadowsweet offers some of the freshest locally sourced food in the entire city because owners Polo and Stephanie grow many of the vegetables themselves on their farm in upstate NY. They also serve egg dishes, toasts, and sandwiches for brunch. They serve dinner every evening and brunch on the weekend. Meadowsweet.

Seasonal Menu 109

Seasonal Menu Front of House Online Ordering Website Management 109

EATER

AUGUST 22, 2022

Before each of 10 courses, the staff explained the source or inspiration for everything that was served. It was served with accompaniments, one of which was an asparagus relish; at another table, the server was explaining how he’d seen the chef arranging the asparagus on her bread like dragon scales while testing out the recipe.

Fine Dining 102

Fine Dining 2012 Reference Social Media 102

Modern Restaurant Management

AUGUST 16, 2021

Many operators revamped their labor models, simplified menus to lower complexity and reduce waste, and are using technology, such as self-serve kiosks, to become more efficient during lockdowns. billion servings of pizza ordered, up +4 percent from the same quarter last year. CGA’s COVID-19 On Premise Impact Report. restaurants.

2021 180

2021 Guest Recovery 2019 Loyalty Program 180

Modern Restaurant Management

OCTOBER 29, 2020

The restaurant industry is in the midst of the e-commerce phase, where restaurants must get creative by embracing technology and new sources of revenue generation to reach customers outside of their four walls.” “Alex and the Ordermark team have a deep understanding of the challenges that independent restaurants face.

Online Ordering 144

Online Ordering Customer Service Seasonal Menu Food Order 144

Modern Restaurant Management

MARCH 8, 2024

Combine that with a tight labor market and we’re seeing a shift to self-serve ordering even in the store.” These platforms are proving to deliver ROI through access to and normalization of data, unlocking capabilities for single source of truth and guest personalization. Fifth is Odo in New York.

Catering 101

Catering 2024 2023 Guest Recovery 101

Restaurant Clicks

OCTOBER 12, 2021

Located on the Corner of S Hicks and Moore St, this incredible piece of Indonesia waits to serve your dinner. Ena used her history of serving Indonesian dishes in the Indonesian consulate in New York City and created a family-friendly cantina-style restaurant in Philadelphia. Hardena opened in 2001 thanks to Ena and Harry Widjojo.

Fine Dining 148

Fine Dining Seasonal Menu Reservations Online Ordering 148

EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading. The cost of that meal has steadily climbed over the years.

Compost 132

Compost Front of House 2014 Back of House 132

The Wine Knitter

JANUARY 29, 2023

In 2010 they began the process of converting their vineyards to organic. Poggio Al Vento Brunello Di Montalcino Riserva DOCG 2015 The grapes for this wine are sourced from a single, seven-hectare vineyard planted in 1974 called Poggio al Vento, which means “windy hill.” And 108 of those hectares are dedicated to Sangiovese.

Vineyard 102

Vineyard 2006 2010 2013 102

Modern Restaurant Management

FEBRUARY 14, 2020

The brand recently launched its philanthropic arm – aptly named the Game On Foundation – to support youth sports facilities in the communities it serves. “Providing a sense of community is a top priority in every market we serve,” said Brandon Landry, who founded Walk-On’s in 2003.

Back of House 132

Back of House Hotels Leadership Design 132

The Wine Knitter

MAY 13, 2022

In 2010 they began the process of converting their vineyards to organic. Poggio Al Vento Brunello Di Montalcino Riserva DOCG 2013 The grapes for this wine are sourced from a single vineyard planted in 1974 comprised of seven hectares called Poggio al Vento, which means “windy hill.” By 2013 all wines were certified organic.

Vineyard 78

Vineyard 2013 2005 2010 78

Modern Restaurant Management

FEBRUARY 28, 2020

The new Zagat is slated to debut in the summer of 2020 and will allow diners to rate and review restaurants effectively and responsibly, a nod to Zagat's crowd-sourced roots that leverages significant credibility and user trust in the restaurant discovery space. Back in 2010, Stewart rallied 11 Jersey Mike’s Dallas/Ft.

Coaching 168

Coaching Point of Sale Customer Experience Retail 168

Xtra Chef

AUGUST 12, 2020

Food and labor costs are controllable, “prime” expenses, which means that you or restaurant management have direct control over their influence on profits—or losses. When the serving unit cost of each ingredient has been calculated, the plate cost can be determined by finding the sum of all of those unit costs.

Food 120

Food Inventory Waste Food Order 120

EATER

SEPTEMBER 9, 2020

The book walks through classics like kabuli palaw, shaami kebab, and falooda (all of which, unlike so many restaurant dishes adapted to cookbooks, are incredibly achievable for the home cook) and demonstrate how Afghan cuisine both influenced and was influenced by nearly all of Asia. Jaya Saxena.

2020 136

2020 Book Food Supply Take-out 136

Modern Restaurant Management

AUGUST 28, 2020

He served on countless non-profit boards throughout Frederick County and the state of Maryland. He graduated in 1954 from the School of Hotel Administration at Cornell University, where he had served as president of the Delta Kappa Epsilon (DKE) fraternity and was a catcher on the baseball team. 20, 1955, and served in the U.S.

Allergens 146

Allergens Kitchen Safety Guest Recovery Customer Service 146

Modern Restaurant Management

JANUARY 9, 2020

Grimstad serves on the board of directors of Beauty Tap Inc. He then founded Snap Kitchen in 2010 and expanded the brand as CEO and President to almost sixty stores and kiosks before stepping back in 2017 to focus on new projects. The Local Foods menu focuses on locally sourced and seasonal ingredients. and Kard Financial Inc.

Fast Casual 113

Fast Casual Customer Service Online Ordering Casual 113