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Restaurants with Strong Brand Identities Captivate Gen Z

Modern Restaurant Management

Born between 1997 and 2012, Generation Z is a demographic known for being tech-savvy and socially conscious. Implement a Loyalty Program Offering rewards like free food or a special perk for signing onto a loyalty program can motivate customers to try out a new restaurant and create a positive first experience.

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International Women’s Day Special: Here’s What Our Industry Leaders Have to Say  

The Restaurant Times

Described as an “ebullient and creative change maker” Niki is a huge advocate for sustainability and has brought it as a key focus to her role in Hilton believing the greatest “mark you can leave in this world is to not leave one at all.” Advice to women: Women need to up their game when it comes to guilt versus responsibility management.

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How To Attract Gen Z Customers to Your Restaurant

Modern Restaurant Management

Gen Z is a generation born from 1997 to 2012 , with the oldest members turning 25 this year. They can be drawn in with the aspect of learning new flavor profiles and experimenting with sustainable farm-to-table recipes. To attract Generation Z into your restaurant, you’ll first need to understand them. percent of the U.S.

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LUKE Wines

The Wine Knitter

Kristin and Thomas Vogele are co-founders and owners of LUKE, launched in 2012. It’s all about sustainability. Investment in special machinery reduces water usage, and all wastewater from winemaking is collected, treated, and reused in vineyard irrigation.

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Medellín’s Cafes and Farms Are Taking Back Colombian Coffee

EATER

You’ll still find ground filter coffee sweetened with panela at corner street stalls, offices, cafes, and corrientazos (restaurants that offer affordable meals or daily specials), where it’s usually served complimentary after a meal. As a family-owned company, we have to ensure the long-term sustainability of our business.

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Romanelli Winery Umbria

A Wine Story

Romanelli Nature is an eco-sustainability project developed to support biodiversity through things such as installations of bird boxes throughout the vineyards. One review from 2012 said that though they stopped by without a reservation, the matriarch invited them in and gave them an excellent tasting of the winery’s products.

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17 of Our Favorite Brunch Spots in Detroit

Restaurant Clicks

Selden Standard’s menu is cultivated by Chef Andy Hollyday, specializing in farm-to-table, seasonal items to create sharable bites of delicious food. A chef’s special, the bacon apple waffle, a bacon-filled malted Belgian waffle with housemade apple butter and whipped cream, is a go-to for first-time and repeat customers.