article thumbnail

The Next Era of American Fine Dining Is Here, Care of West Africa

EATER

Diners wait weeks to score a reservation, landing Dept of Culture a leading role among the small but growing class of fine dining West African restaurants across the country. Chefs bringing West African cuisine into the American fine dining space have inevitably had to educate even the most interested customers. “I

article thumbnail

15 Restaurant Metrics to Know and How To Use Them

7 Shifts

For fine dining, around 30 percent. Whereas a bakery or pizzeria's most costly ingredients maybe cheese or chocolate, a fine-dining restaurant's could be shellfish and top-of-the-line beef. For table turnover rate, you need the following information: Number of parties served in a given period. Sales per labor hour.

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

article thumbnail

The Country’s Best Sandwich Makers Are Expanding Into Fine Dining

EATER

Blocks away from the restaurant sits the shipping container that launched the team’s Wax Paper, which since its opening in 2015 has become a favorite takeout spot for inventive, quality sandwiches. Italian hoagie slingers Grazie Grazie in DC begat Grazie Nonna , serving red-sauce classics under chandeliers.

article thumbnail

The Top Chefs to Watch in Washington, D.C.

Restaurant Clicks

The next time you are considering your dining destination, try something different, and choose based on the chef versus the cuisine. Chef Scott Muns has the ability to create an exquisite, fine dining experience. With so many choices presented for diners, you have to be the best of the best to encourage customers to return.

article thumbnail

10 Women Entrepreneurs Who Are Making Their Presence Felt In The Indian F&B Sector

The Restaurant Times

A designer by profession and without having any prior experience in the F&B fraternity, Puja Sahu is a fine example of resourcefulness and grit. She is the brains behind The Potbelly, the first-ever fine-dine Bihari restaurant of India. Puja Sahu, Co-Founder, The Potbelly. Minu & Preeyam Budhia, Founder, ICanFlyy.

article thumbnail

An Eater’s Guide to the Most Retro-Chic Ski Towns in the Alps

EATER

Returning from international stints, they’re freshening up their hometown gastronomic scenes, reconceiving carb-heavy ski foods, and serving dishes that balance tradition with modern tastes. The Cōmodo Dining at the Cōmodo. Ingo Pertramer / Rote Wand Gourmet Hotel Communal dining at its best at Rote Wand.

Hotels 73
article thumbnail

How Restaurant Dessert Menus Shaped Our Sweet Tooth

EATER

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. Chris Barish , son of Planet Hollywood founder Keith Barish, founded Black Tap in 2015 in New York City.

2010 99