Restaurant Clicks

NOVEMBER 16, 2021

Hugo’s menu predominantly features traditional menus from across Mexico. Hugos has an intimate and chilled-out vibe, and walking into the venue felt like entering a pal’s dining room. The prices may be a little steep, but it’s worth the splurge to try the classic Oaxaca menu on offer. Make a Reservation.

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Sante

JULY 6, 2020

” During his time at Lark Creek Steak in San Francisco, Chef Jeremy Bearman found that replacing the loin lamb chops on his menu with shanks actually increased sales. “American lamb from Sonoma, Colorado, and Washington is generally used in our fine-dining restaurants,” he reports. Try It, You’ll Like It.

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Sante

JANUARY 26, 2020

Ariete : Set in idyllic Coconut Grove, Chef/Owner Michael Beltran’s Ariete has established a name for itself as one Miami’s most dynamic restaurants, offering a contemporary menu of New American cuisine with Latin, particularly Cuban, influences. Beaker & Gray is located at 2637 North Miami Avenue in Wynwood.

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Restaurant Clicks

NOVEMBER 3, 2021

Sink your teeth into a massive steak or taste bite-sized complex creations from a four-course menu. Crafted by Chef Andy Hollyday, the menu is New-American-style cuisine focused on turning fresh produce from local farmers into delicious share platters that the whole family will enjoy. Selden Standard. Make a Reservation. Order Online.

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Restaurant Clicks

APRIL 26, 2021

Located adjacent to the beautiful Hotel Alba Tampa, Bern’s is an absolutely massive restaurant, boasting over 350 guest seats in 8 main dining rooms and 48 private rooms built out of redwood wine casks to make up the world-famous Henry Waugh Dessert Room. Steelbach serves only locally-produced, grass-fed beef to their valued patrons.

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Reservations Website Management Seasonal Menu Fine Dining 127

Restaurant Clicks

NOVEMBER 12, 2021

Their beer menu comprises wheat beers, lagers, pilsners, Indian pale ales, and many more. Although the menu is limited, the drinks are really nice. Their beer offerings feature fine micro-brews selected for taste and quality. Don’t forget to grab a bite at their craft kitchen or the seasonal Food Truck located on-site.

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RGU

OCTOBER 21, 2019

The exclusive New York City bar, owned by Bernard Shor served steak and baked potatoes among other things, but the crowd was the real attraction. 1982: Sambo's The causal diner opened during the peak of roadside dining in 1957. His chain restaurant, which focused on causal dining, never grew to tremendous popularity.

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Modern Restaurant Management

JANUARY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features a gloomy start to the new year, dining trends for 2020, the importance of discounts, holiday gift card sales results, delivery frustrations, soda curiosity and a consumer culture report. Family and Upscale Dining Outperformed During the Quarter.

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Modern Restaurant Management

DECEMBER 16, 2019

Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. Expect for casual dining, upscale casual and fine dining to have abysmal sales and traffic growth numbers.

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Aaron Allen & Associates

FEBRUARY 2, 2019

billion new visits and more than $10 billion in 2016, and 58% of consumers say that a grab-and-go or prepackaged food option would be appealing in retail/grocery stores 8. Many chefs are opening pop-up restaurants to showcase a special menu or offer select, seasonal choices. greater than in restaurants Groceraunts generated 2.4

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Modern Restaurant Management

OCTOBER 16, 2019

Ono’s robotic food truck will begin serving the greater Los Angeles community nutritious, delicious, and affordable smoothie blends for under six dollars, and prepared within 60 seconds beginning this Fall. “Plant-based dining is not a fad that is going away. Ono Blend Founders Daniel Fukuba and Stephen Klein.

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EATER

JANUARY 14, 2021

One of my happiest childhood memories is shaking a fat pork chop in a Ziploc bag full of Shake ’n Bake seasoning before my grandmother slapped a few on a tray and put them in the oven. Our food connected me to my ancestors and to my family around the dining room table. I felt a bit isolated,” Ko tells me via email.

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Restaurant Clicks

SEPTEMBER 27, 2021

A city this special has an equally special cultural and culinary scene that draws on California’s rich agricultural and marine bounty to create award-winning menus. The classy dining area with wood trim, elegant chandeliers, and an old fireplace just adds to the traditional feel of a fine-dining establishment.

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EATER

AUGUST 22, 2022

It was April 2017, a seventh season of the show would air in a couple of months, and a friend had come to Chicago to attend this dinner with me, not because we loved Game of Thrones — neither of us had watched for years at that point — but because the idea of a fannish dinner was exciting. This version was dyed with squid ink.)

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Restaurant Clicks

DECEMBER 8, 2021

From the best burger joint to a fine dining restaurant, here are the best restaurants in LA. Chef Niki Nakayama serves kaiseki at n/naka. Kaiseki is a traditional Japanese cuisine that incorporates fresh seasonal ingredients and presents foods in near-natural variations. The menus vary depending on the season.

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Online Ordering Reservations Seasonal Menu Food Order 97

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.” They were ranked based on their standard menu pricing per person. Taking the top spot is Masa in New York, whose standard tasting menu will set you back an astonishing $750per person.

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Catering 2024 2023 Guest Recovery 100

Sustainability Beyond the Plate

JANUARY 26, 2017

Until 2016, commercial organic recycling was limited to the dedicated few. The tricky part is paper and products labelled “compostable” What about my other products, such as compostable serving ware? Potential confusion over the compostability of certain products is one reason reusable serving ware is always ideal.

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EATER

JULY 6, 2022

Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. The carrot cutlet, a signature Dan Barber dish that represents the “Third Plate,” served at an event at in 2014.

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Compost Front of House 2014 Back of House 130

EATER

OCTOBER 5, 2021

Noma, the acclaimed tasting menu restaurant helmed by chef René Redzepi in Copenhagen, landed at No. 1 restaurant in 2021 is not one of the eight tasting menu spots below that have taken turns in the highest spot over the past 18 lists. A sea snail dish on the seafood menu from Noma. In 2016, Redzepi closed Noma.

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Modern Restaurant Management

SEPTEMBER 14, 2021

Bill formally served on the Great Lakes Franchise Association Board, Del Taco’s Franchise Marketing Advisory Council and the Finance Excellence Advisory Council for Burger King. Barb also served on the Operations Advisory Committee for Del Taco. Bill is a 1982 graduate of Michigan State University.

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Food Tip Distribution Guest Recovery Food Safety 173

EATER

MARCH 17, 2022

Before the war started, Ukraine’s fine dining scene was on an upswing. And — most importantly for a country very much used to home cooking — Ukrainians started to dine out. In late 2021, even with the COVID-19 pandemic, the first wave of fine dining, chef-led restaurants opened in Kyiv. Courtesy Mary Mykhailenko.

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Food Supply Fine Dining Food Truck 2014 101

Modern Restaurant Management

NOVEMBER 5, 2019

During that period, McDonald's also undertook several "velocity growth accelerators," including (1) an Experience of the Future layout, which features a combination of ordering flexibility, customer experience, and a more streamlined menu; (2) mobile ordering and payments; and (3) delivery alternatives. "When in January 2017.

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Waste Food Leadership Customer Service 101

Restaurant365

DECEMBER 11, 2019

Operating for more than thirty years, Laufer, LLP has served McDonald’s owner operators since 1972. The company has many single unit clients, all the way through hospitality concepts with over 60 units from all segments of the industry, including QSR, fast casual, upscale casual and fine dining. Founded in 2009 in Denver, Colo.,

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EATER

JUNE 12, 2023

They serve Korean food, Hawaiian food, Greek food, Mexican food, Lebanese food, Thai food, and Filipino food. The place has a devoted following thanks to its Hawaiian Japanese menu; banana pecan pancakes, Spam omelets, teriyaki beef, and egg plates are always flying around the room.

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Seasonal Menu Back of House Food Order Dine-in 104

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

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2020 Kitchen Safety Consumer Goods Point of Sale 138

Modern Restaurant Management

JANUARY 9, 2020

With its delicious burgers and fresh proteins chargrilled over an open flame, The Habit Burger Grill offers consumers a diverse, California-style menu with premium ingredients at a Q.S.R.-like He acted as the president of iPayment until 2011, when he became the Chairman and Chief Executive Officer of the company until 2016. like value.

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Fast Casual Customer Service Online Ordering Casual 112

EATER

DECEMBER 23, 2020

SingleThread has been hailed as the pinnacle of farm-to-table dining. Like Blackberry Farm in Tennessee and the Willows Inn on Washington’s Lummi Island, SingleThread epitomizes an over-the-top ideal of farm-to-table dining. Myriad cover crops — favas, peas, mustard greens — end up together as a course on the SingleThread menu. “It

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Restaurant Clicks

OCTOBER 13, 2021

Carmellini’s menu at Westlight is inspired by street food from across the globe. Small, shareable plates make up the bulk of the menu, though the dry-aged beef burger with smoked cheddar and a secret schmear is big enough for one person to have a light dinner. The seasonal SERRA bar transforms to fit the time of year.

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Bar Hotels Reservations Online Ordering 134

EATER

JANUARY 25, 2021

One morning in December 2018, Ebru Baybara Demir, the restaurant’s chef and owner, sat at a table in the dining room wearing a chef’s apron fixed with a Turkish star-and-crescent lapel. A beautiful stone labyrinth with high ceilings and soaring arches, it opened with a menu of traditional Mardin dishes, such as kuzu tand?r

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Agriculture Back of House Food Workshop 104