EATER
FEBRUARY 16, 2024
Surrounded by family-run hotels, Kristiania Lech was founded by former Olympian Othmar Schneider in 1953, who wanted to open a place to entertain friends during the winter season. A private dining room in the cellar offers seasonal dinners cooked by guest chefs. Hotel Totem Breakfast at Hotel Totem.
Modern Restaurant Management
OCTOBER 21, 2019
" menu that takes inspiration from classic Canadian dishes and local ingredients. " menu includes a Maple Bacon Cheezeburger, Poutine and Split Pea Soup alongside by CHLOE.'s I Heart Mac & Cheese added new plant-based menu items, ensuring its offerings cater to varying ages, lifestyles and cravings. to $12.99.
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Modern Restaurant Management
JANUARY 15, 2020
According to Black Box Intelligence’s Workforce Index, by the end of Q3, 63 percent of restaurants expressed that difficulty in recruiting hourly staff increased from the previous quarter. 58 percent of restaurant companies said recruiting difficulty increased for restaurant managers. percent while dollar values were off by 5.8
Modern Restaurant Management
OCTOBER 16, 2019
With multiple restaurants in a shared space, DoorDash will empower these merchants to offer their customers new menu offerings and pairings unique to the DoorDash Kitchens’ restaurants. “Restaurants are catching on and realizing that it isn’t as simple as adding a vegan burger onto the menu.
7 Shifts
JULY 6, 2023
One of the things that people neglect to do is, typically when they set their menu pricing, what they'll do is, 'Okay, what is food cost? That's actually one of the filters in how we recruit. If I told you this, the thing that has not occupied my time is recruitment and retention. This person scores 50 goals a season.
EATER
MARCH 17, 2022
Mirali Dilbazi’s Mirali only used local and seasonal ingredients produced in Ukraine, and strived for a no-waste approach. Those restaurants joined other hotspots like the Kyiv Food Market, a buzzy food hall that debuted in 2019, and Ramen vs Marketing, a local chain of ramen shops launched in 2016. And they are determined to fight.
Modern Restaurant Management
JANUARY 17, 2020
Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Haggis, a seasoned executive, brings nearly 40 years of experience in the food industry to Taco John’s board.
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