EATER

AUGUST 22, 2022

Before each of 10 courses, the staff explained the source or inspiration for everything that was served. These citations were delivered in the same breath as the ingredient sources: This cheese is from Indiana, and that amuse-bouche draws on a description of tables laid with strawberries and sweetgrass.

Fine Dining 101

Fine Dining 2012 Reference Social Media 101

Modern Restaurant Management

JANUARY 31, 2020

The report also found that businesses in states that voted Republican in the 2016 presidential election outpaced the economic growth of businesses in states that voted Democratic. starting from the fourth quarter of 2016 nationally, as well as in 50 metros and every state including Washington D.C., A weak fourth quarter, down 1.4

2020 170

2020 Loyalty Program Point of Sale 2019 170

EATER

JUNE 6, 2022

Lumos, a New York City baijiu bar, closed in 2016. Before Lumos opened in 2016, even most Chinese restaurants in the U.S. At Kwei Fei in South Carolina, bar manager Aneel de Albuquerque also infuses baijiu with various ingredients he sources locally. didn’t serve baijiu. There were 46,000 Chinese restaurants in the U.S.

Bar 103

Bar 2016 Customer Experience Education 103

Perfect Daily Grind

DECEMBER 13, 2022

Dr. Eduarda Cristovam is the Director of Coffee, Quality & Sustainability at Matthew Algie – a Glasgow roaster which sources Fairtrade-certified coffee. In 2016, its female members launched their own coffee brand, Las Damas de San Ignacio. Then read our article exploring the impact of long-term sustainable coffee sourcing.

Agriculture 134

Agriculture Leadership Sustainability Education 134

Restaurant Clicks

NOVEMBER 18, 2021

They have a beer garden out back and rooftop seating. The space where the beer garden is has a lot of open seating, a stage for live music performances, and games. Edley’s also has a bar and outdoor seating. Edley’s won Best in Bar-B-Que from 2013-2016 in a local Nashville reader’s poll. Order Online.

Online Ordering 111

Online Ordering Back of House Bar Food Order 111

EATER

FEBRUARY 16, 2024

The hotel’s restaurant, De Leit Restaurant , focuses on farm-to-table dishes and locally sourced ingredients: beef consomme with cheese dumplings, cured salmon trout with beetroot pearls, and Gasteiner Mess, a local take on Eton Mess consisting of vanilla cream, berries, oats, and meringue.

Hotels 72

Hotels Back of House Seasonal Menu Fine Dining 72

EATER

AUGUST 18, 2022

His CV includes assault, robbery, theft , and the spearheading of a misinformation campaign during the 2016 U.S. The source of Prigozhin’s wealth and power is his psychotic willingness to do anything. Prigozhin, 60, looks a little like Jason Statham if Statham did the face-melt thing from Minority Report. It’s stagecraft.

Catering 100

Catering Back of House Food Truck Food Supply 100

Modern Restaurant Management

MARCH 8, 2024

These platforms are proving to deliver ROI through access to and normalization of data, unlocking capabilities for single source of truth and guest personalization. This experience guarantees seating at their sushi counter for an immersive experience with one of their highly skilled sushi chefs. Their Edomae style menu is a 2.5-hour

Catering 98

Catering 2024 2023 Guest Recovery 98

EATER

MAY 15, 2020

Jamie* was less than a month into their new job at a Waffle House in Florence, South Carolina, when they were called in to work during Hurricane Matthew in 2016. Some names have been changed or withheld upon sources’ request to protect their identities, due to concerns over professional repercussions.

Back of House 98

Back of House Employee Relations Customer Service Take-out 98

Modern Restaurant Management

APRIL 20, 2021

Catering is still a promising source of revenue for restaurants, hotels and venues to continue to capitalize on. Outdoor seating is where consumers feel most comfortable, with 68 percent of consumers saying that they are either completely comfortable or quite comfortable. This is +14pp higher than those comfortable with indoor seating.

2021 186

2021 Online Ordering Mobile Ordering Guest Recovery 186

EATER

DECEMBER 7, 2021

There’s a moment where this sort of thing is appropriate — you can save me a seat at the bottomless mimosa brunch — but there is also, I assure you, another style of prosecco worth exploring for when you’re looking to drink the really good stuff. Traditional Sparkling Wine — Analemma Blanc de Noirs 2016.

Back of House 99

Back of House Vineyard Reference 2016 99

Restaurant Clicks

OCTOBER 11, 2021

They believe in using locally sourced and organic ingredients to craft their signature pizzas and salads, as well as creating unique pies you won’t taste anywhere else. They have a passion for quality, locally sourced ingredients, handcrafted food that feeds the soul, and improving their neighborhood through delicious beer.

Brewery 117

Brewery Serving Seasonal Menu Online Ordering 117

Restaurant Clicks

OCTOBER 28, 2021

The chef team uses deliciously top-quality ingredients sourced from the local area. Tartine also takes pride in its coffee, which it sources from top-quality suppliers. Check out the patio and other seating options this brunch restaurant has in store. Locals will tell you Sweet Maple Restaurant is not-to-be-missed. Order Online.

Online Ordering 113

Online Ordering Seasonal Menu Reservations Back of House 113

Modern Restaurant Management

FEBRUARY 21, 2020

Sushi Maki has been on a roll, spreading the joy of what great sushi should be – delicious, responsibly-sourced and full of tasty combinations – to guests throughout South Florida for 20 years. Both indoor and outdoor seating will accommodate up to 400 guests. Sushi Maki Ocean Tempura. As the first sushi chain in the U.S.

Brewery 117

Brewery Design Food Supply Equipment 117

Modern Restaurant Management

SEPTEMBER 10, 2021

Located in the business district of Botswana’s capital, Gaborone, Dickey’s new 1,575-square-foot flagship location will offer dine-in seating for up to 60 guests, carryout and delivery. The new location also will feature a spacious lawn that the team hopes to utilize for additional seating in the future.

Franchise 183

Franchise Franchising Food Fast Casual 183

EATER

AUGUST 21, 2020

Interviews with more than two dozen sources, including former Lucky Peach employees, current Los Angeles Times staffers, and freelancers for both publications, allege that Meehan’s management of both these publications veered beyond the realm of a difficult boss in a high-stakes environment, and into a deeper and more disturbing toxicity.

White Paper 145

White Paper Social Media Magazine Back of House 145

Restaurant Clicks

JULY 14, 2021

The master brewers behind Archetype Brewing brought their vision to life in 2016. What’s more, they also do their best to source ingredients locally, and only look for those of the highest quality. As an added source of entertainment, the Biltmore Village spot hosts ax throwing. Archetype Brewing.

Brewery 78

Brewery Outdoor Entertainment Back of House 78

Modern Restaurant Management

OCTOBER 16, 2019

Ono Guides are on-site liaisons to teach people about where the ingredients are sourced, how blends can affect their wellbeing, and how to create blends specific to their dietary standards or nutritional preferences. the number of customers who leave without being seated or greeted).

Food Truck 124

Food Truck Customer Service Customer Experience Front of House 124

EATER

FEBRUARY 18, 2022

Henry Ford was an early evangelist of the legume, building the body of a car completely out of chemically processed soy, spraying it with paint made from the bean and stuffing the seats with soy-fiber. The food industry fell in love with soy as well, processing it into ever greater quantities of margarine and cooking oil.

Food Supply 91

Food Supply Small Business Food Truck Agriculture 91

EATER

JULY 6, 2022

In the course of reporting this story, I’ve spoken with more than 20 sources. Stone Barns farm director Jack Algiere speaks at the New York Times Food for Tomorrow Conference in 2016. Neilson Barnard/Getty Images for the New York Times. The farm is run by Jack Algiere, who was hired as the center’s first employee in 2003.

Agriculture 98

Agriculture Leadership Employee Relations Food Safety 98

Single Platform

SEPTEMBER 11, 2018

A 2016 Treehugger survey reveals people buy organic for health reasons, concerns for the environment, and better taste. We’ve seen a rise in locally-sourced, farm-to-table concepts that center around healthy ingredients and environmental sustainability. Top reasons? And this trend isn’t just prevalent in single location restaurants.

Fast Casual 36

Fast Casual 2008 Social Media 2009 36

Modern Restaurant Management

SEPTEMBER 14, 2021

Greg joined the Restaurant Facility Management Association (RFMA) in 2016, earned his Certified Restaurant Facility Professional designation in 2017, was chosen Restaurateur of the Year in 2019, and currently serves on the RFMA Board of Directors. 100% of the capacity has been leased following a demanding selection process.

Food 164

Food Tip Distribution Guest Recovery Food Safety 164

Single Platform

SEPTEMBER 11, 2018

A 2016 Treehugger survey reveals people buy organic for health reasons, concerns for the environment, and better taste. We’ve seen a rise in locally-sourced, farm-to-table concepts that center around healthy ingredients and environmental sustainability. Top reasons? And this trend isn’t just prevalent in single location restaurants.

Fast Casual 28

Fast Casual 2008 Social Media 2009 28

Modern Restaurant Management

JULY 30, 2021

In fall 2016 he signed a baseball contract with the New York Mets before returning to the NFL in 2021. Both indoor and outdoor seating is available. After his first stint in the NFL, Tebow joined ESPN and the SEC Network. Through it all, Tim's true passion remains the work of the Tim TebowFoundation, which he began in 2010.

Franchise 199

Franchise Franchising Fast Casual Point of Sale 199

Modern Restaurant Management

AUGUST 5, 2020

Offering contactless ordering and payment since 2016, GoTab is helping restaurant, bar, brewery, winery, and hotel operators rethink their hospitality service model, especially as they pivot and adapt to the changing regulations due to the current COVID-19 pandemic. Passion House Coffee.

Food Safety 205

Food Safety Mobile Ordering Online Ordering Kitchen Safety 205

EATER

AUGUST 3, 2021

In 2016, the country had the third-highest economic inequality in the world, according to the Credit Suisse Global Wealth Report, with its 50 richest billionaires having a net worth equal to 30 percent of the country’s entire GDP. We fight for it with our tears. This is where I have decided I want to die.”.

Government 119

Government 2014 Food Truck Agriculture 119

EATER

MAY 4, 2021

That was the starting point for Black Feast , a dinner series they launched in Portland, Oregon, in 2016, where the poetry, books, or music of a Black artist set the tone and inspired the dishes for the evenings, which also take place in California’s Bay Area and in New York City. But it wasn’t.

Leadership 93

Leadership Small Business Workshop Customer Service 93

Modern Restaurant Management

DECEMBER 31, 2019

Restaurateurs are valuing a hybrid approach to reservations and running a waitlist to manage their floor and seat more diners, especially during the holiday season. We all know Gen Z craves authenticity, and one of the most wholesome endorsements is from a trusted source.

2020 136

2020 Kitchen Safety Consumer Goods Point of Sale 136

Modern Restaurant Management

OCTOBER 29, 2020

The restaurant industry is in the midst of the e-commerce phase, where restaurants must get creative by embracing technology and new sources of revenue generation to reach customers outside of their four walls.” Accounting for increased times between seatings to ensure advanced cleaning efforts. Food Waste Furniture. odel No.? ,

Online Ordering 139

Online Ordering Customer Service Seasonal Menu Food Order 139

Modern Restaurant Management

MAY 12, 2020

In 2016, the brand announced a goal of opening 500 DD Green Achievement restaurants by the end of 2020. Through this process, restaurants are able to cross-utilize their existing equipment and supply chains to offer a broader menu to their customers, ultimately creating new sources of revenue. The 1,800 sq.

Mobile Ordering 125

Mobile Ordering Online Ordering Food Order Recycling 125

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. ” Dean co-founded Black Bear Diner in 1995, and served as co-president until 2016 when he was named CEO.

Franchise 113

Franchise Franchising Fast Casual Leadership 113

Modern Restaurant Management

NOVEMBER 20, 2019

” Guests will find that the new store design maintains Potbelly’s hallmark comfortable booth seating, but pairs it with wood and natural elements to create a more modern aesthetic. . “The new design maintains the warm, established feel Potbelly is known for, but with less clutter for a cleaner, more modern take on comfort.”

Franchise 86

Franchise Franchising Customer Experience Seasonal Menu 86