2015 Design Seating 
EATER
MARCH 14, 2025
Lent does not involve an outright fast, nor is it a one-day-only observance, which allows restaurants to design a specific menu around the food observers eat throughout the weeks-long period. And a 2015 poll says that of practicing Catholics, only 47 percent gave up something for Lent.
Modern Restaurant Management
OCTOBER 31, 2019
First and foremost, it is an almost guaranteed seating. With various types of devices ranging from an Apple iPad Pro to a Google Pixel, your website’s content needs to reformat on the fly, better known as responsive design. In 2015, Google announced that a mobile friendly website would be a factor in their search results.
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Modern Restaurant Management
MARCH 12, 2021
First-time Chicken Salad Chick (CSC) franchise owner Claibourne (Clay) Rogers was introduced to the fast-casual concept in 2015 when she served as an account director at the brand’s public relations firm, Fish Consulting. If a guest is wary to come inside to order, we happily take their order outside.
Modern Restaurant Management
JULY 30, 2021
This program, piloted last year, is designed to help KFC team members build short-term savings and create lasting savings behaviors. Koibito Poké Debuts New Design. The healthy fast casual restaurant is actively seeking Franchisees for nationwide expansion after elevating its design and enhancing the customer experience.
EATER
DECEMBER 15, 2021
The more exclusive culinary experience (only 12 seats) is set across the street from Cellier in the UNESCO-protected 18th-century private mansion, called the Maison Belle Epoque, that was once home to Perrier-Jouët’s founding family. With only 15 seats per sitting, you’ll definitely need to plan ahead and book well in advance.
7 Shifts
DECEMBER 17, 2020
trying to put new people in seats, a customer retention strategy seeks to spend time bringing existing customers back. A 2015 study found that nearly 70% of customers don’t return to a restaurant after their first visit, putting the average restaurant customer retention rate at about 30%. Rather than spend all of your time (and money!)
Modern Restaurant Management
FEBRUARY 25, 2020
The final rule restores the joint-employer standard that the Board applied for several decades prior to the 2015 decision in Browning-Ferris, but with the greater precision, clarity, and detail that rulemaking allows. This comes on the heels of the company closing out 2019 by growing diners seated by more than 150 percent YoY and seating 3.3
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