Modern Restaurant Management

FEBRUARY 27, 2020

Key figures on food and beverage trends include: 76 percent of adults say they are more likely to visit a restaurant that offers locally sourced food and 79 percent of adults say they are more likely to visit a restaurant that offers healthy menu options. and coauthor of How Foodservice Operators Are Finding Opportunities to Fuel Growth.

2020 481

2020 Influencer Point of Sale Food Safety 481

Modern Restaurant Management

MAY 4, 2022

McKinsey estimates that the market has tripled since 2017. Untethered by the need for brick-and-mortar eatery space, ghost kitchens are helping food brands gain traction with consumers interested in buying meals without the expectation or need for a traditional “dining out” experience. How popular is food delivery?

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Front of House 2030 Delivery Food Order 492

Modern Restaurant Management

DECEMBER 2, 2019

Alternative diets are also on the rise compared to 2017 with ‘keto’ mentioned a whopping 683 percent more in reviews and ‘plant based’ mentions increasing by 136 percent. Finally, review mentions of the classic Italian delicacy, ‘cacio e pepe’, has increased by 96 percent since 2017.

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Modern Restaurant Management

FEBRUARY 10, 2020

While it cooks and tastes like eggs, its ingredients use 98 percent less water, 83 percent less land and emit 93 percent less CO2e than conventional animal sources. Over the past two years, the number of Brits who have eaten meat-free foods* has shot up from 50 percent in 2017 to 65 percent in 2019. sourced yellow pea protein.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Modern Restaurant Management

DECEMBER 20, 2019

And, given that chargebacks losses totaled $31 billion in 2017 , we can’t afford to look away from this problem, especially as it spreads to new verticals like the restaurant industry. This means identifying chargebacks based on their three fundamental sources: criminal fraud, friendly fraud, and merchant error. What Can We Do?

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Customer Service Loyalty Program 2018 2013 322

EATER

JULY 2, 2024

The kitchen, as a flexible yet reliable source of income, carries a fierce sense of comradery: This, along with the myriad entry-level opportunities it holds, makes hospitality work a major refuge for queer youth. Hennessy opened Moxie Ridge Farm in 2017. A year later, he came out as trans. “My

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Document Back of House Presentation Take-out 341

EATER

JANUARY 12, 2023

There, she learned how to cook, paying special attention to how the chefs sourced their ingredients. “We We sourced as much local food as possible. and Burlap & Barrel are trying to combat with their single sourcing, which also benefits small farmers.). Along the way, traceability is often lost. View this post on Instagram.

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Education Hotels Sourcing Back of House 246

EATER

DECEMBER 21, 2022

So in 2017, he and his wife Cybille St.Aude-Tate started Honeysuckle , a pop-up project focusing on Black history and community. “I A casual mid-range restaurant that serves quality sourced ingredients in season and cooks that food with care is an endangered species,” says Mistry. After all, it’s still a dinner.

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Fine Dining Vineyard Front of House Seasonal Menu 358

EATER

MAY 29, 2020

Before COVID-19 shut off the tap of international tourists, Portugal was well on its way to becoming one of the world’s top culinary destinations: The New York Times included Portuguese cities on its 52 Places to Go list in 2017 and 2019, and the World Travel Awards named it the best European destination for the last three consecutive years.

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Tourism Food Government Travel 301

Modern Restaurant Management

JANUARY 12, 2021

Not only can fruit and vegetables provide a good food source, but it can become part of your restaurant identity. A 2017 survey from food buying company Beacon , showed that more than half of consumers would pay more for local British produce.

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Food Supply Food Agriculture Consumer Goods 282

EATER

SEPTEMBER 22, 2022

The internet archive of Know Your Meme dates NyQuil chicken to April 1, 2017 (there’s your first red flag), when it was posted on the anonymous forum, 4chan (another red flag, given the platform’s tendency toward trolling and shock content). Or is this, like eating Tide Pods, more likely another meme manufactured into an ouroboros of outrage?

Food 363

Food Social Media Food Safety Take-out 363

EATER

JUNE 10, 2020

According to the report, sources described “a workplace that treats people of color as second class to white employees,” denying equal opportunities to nonwhite employees, excluding them from cliques at the magazine, and consistently failing to adequately tell diverse stories. this is why i haven’t been answering media requests.

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Magazine 2017 Hiring 2020 313

EATER

SEPTEMBER 15, 2022

which are often sourced from large trip boats that work federally managed offshore waters three or more miles off the Atlantic coast from Massachusetts to Virginia, staying at sea for a week or more (overall, Maine lands less than 2 percent of U.S. sea scallops). But with chefs, you have to have product for them.”.

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Small Business Food Supply Consumer Goods 2015 246

7 Shifts

JULY 24, 2020

Published: 2017 ?? Plus, it takes a deep dive through the weeds of restaurant layouts, purchasing new equipment, hiring the right staff, reworking menus, and sourcing fine wine. Take a sneak peek into Setting the Table with Meyer’s 9-minute keynote speech or buy his New York Times Best-Selling book here. Author: Katelyn Silva ??

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Book Management Management Restaurant Law 370

EATER

APRIL 25, 2022

His company sources a range of items from artisanal producers in Spain, from Iberico pork to vaca vieja beef, and to bring American consumers some of the classic seafood of Spain, Campo Grande offers a fish box with flash-frozen items like European hake and Mediterranean baby clams. “But Raised in Madrid, Oriol noticed a hole in the U.S.

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Sustainability Food Supply Fine Dining Sourcing 246

EATER

MAY 8, 2023

Since 2017, the friends have lived in the small French village of Saint-Vrain, south of Paris, where they took five years to build a restaurant, guesthouse, and regenerative farm on the grounds of the Château de Saint-Vrain, a 19th-century private estate. For everything else, the couple sources within several kilometers of the property.

Food 301

Food Seasonal Menu Back of House Training 301

EATER

DECEMBER 15, 2021

In 2017, this fourth-generation family-run champagne house in Damery opened a professional tasting room and state-of-the-art kitchen, where Anne Malassagne and her brother Antoine oversee cooking workshops (by appointment only) meant to highlight the pairing potential for their champagnes. AR Lenoble.

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Back of House Tourism Hotels Vineyard 284

EATER

OCTOBER 17, 2023

The couple renovated a historic building on her family’s 350-acre, five-generation farm with the intention that it would become their home, but they decided to transform it into a farmstay in 2017. Of the more than 2 million farms that participated in the 2017 Census of Agriculture , about 28,000 offered some kind of agritourism.

Agriculture 300

Agriculture Tourism Small Business Education 300

EATER

JUNE 1, 2023

A recipe for “small sandwiches” from 2017 included the measurement “1 salad dressing.” If the problem is ensuring a recipe is from a trusted and reliable source, the amalgamation of information coming from these language models does not actually give you anything more trusted, and in fact obscures that knowledge.

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Dietary Restrictions Training Blog Information 261

EATER

FEBRUARY 9, 2022

In 2017 , PYT in LA served a tonburi caviar service, with accoutrements like corn, cashew cream, and capers. “I However, Jones has had a difficult time sourcing tonburi from Japan for the restaurant’s “‘caviar’ + fresh tofu” dish, so in the interim, he developed another kind of vegan caviar. Tonburi] has a broccoli flavor profile.

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Fine Dining 2002 Customer Service Dine-in 246

EATER

AUGUST 12, 2021

In every single case, the mangoes were sourced off WhatsApp. is the second largest importer of mangoes in the world, with the majority sourced from Mexico. The diaspora is a source of commerce and communication for the homeland, and WhatsApp, with its free international calls and secure messaging, is the primary form of communication.

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2010 Agriculture Food Truck Email Marketing 364

EATER

JUNE 29, 2022

It’s not uncommon to see laminated menu posters labeled Crown Fried Chicken or New York Fried Chicken inside a Kennedy or vice versa, and veteran owners are quick to share sourcing and pricing information. Zia opened Kennedy Fried Chicken in 1975; he used Bullard’s business model, but he sourced all halal ingredients and lowered prices.

Franchising 246

Franchising Franchise Cash Management Food Order 246

EATER

JUNE 15, 2020

According to Pochop, who has been with the company since 2017, “in the last couple of months, people have seemed the most lonely.”. In retrospect, the Baker’s Hotline was primed to be a source of comfort during quarantine. But it’s not the only thing driving thousands more callers to the Baker’s Hotline.

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Social Media 2017 Magazine Customer Service 363

EATER

FEBRUARY 21, 2025

In 2017, it launched a fast-casual offshoot called Hoots that served similar food with a more family-friendly (i.e., Neither Hooters nor the law firm responded to the publications requests for comment.) In September of 2024, Bloomberg also reported that the chain was facing $300 million of debt and falling revenue. less skimpy) approach.

Fast Casual 363

Fast Casual 2024 Restaurant Law 2012 363

Lavu

MAY 23, 2025

Disconnected Systems : Managing multiple order sources without integration causes confusion. Back in March 2017, as many as 60% of payment terminals still relied on dial-up connections, which naturally caused delays. Order Errors : Miscommunication between servers and the kitchen leads to costly mistakes. “Zero fees.

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POS Online Ordering Mobile Ordering Inventory 78

EATER

SEPTEMBER 30, 2020

In 2017, just as chef Stephen Gillanders was set to open the upscale contemporary-American restaurant S.K.Y. “If you’ve been in that neighborhood long enough, you can’t deny that it’s much safer and much more eclectic than it once was.”.

2010 363

2010 2013 Back of House Small Business 363

EATER

AUGUST 30, 2022

In regards to perceptions of Japanese culture, sushi is commonly recognized as an embodiment of a kind of unchanging, static, and ancient lineage,” sociologist Timothy Clark wrote in a 2017 analysis of elite sushi restaurants in the U.S. As Ono explains in the film, “We can’t buy just any tuna.”

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2007 2012 2013 2019 364

Cheetah

NOVEMBER 16, 2021

Fewer, simpler ingredients that are less processed and come from natural sources. Clean label has been around since the ‘80s, but according to Google Search Trends and social media , interest doubled around 2017. Add a small note on your menu and website about the way you source and choose ingredients. Clean Label Food.

Food 147

Food Food Safety Consumer Goods Allergens 147

Modern Restaurant Management

MAY 1, 2020

Using BrandGeek®—SMG’s market intelligence tool and the fastest, most accurate source of behavioral data linked to customer feedback in real time—SMG launched the longitudinal third-party delivery study in late 2017 and has collected three waves of consumer feedback. What are the biggest risks and opportunities?

2020 479

2020 Food Safety Fast Casual Guest Recovery 479

ChowNow

JANUARY 17, 2020

That way, you’ll be able to easily see a return on your investment in your ordering platform, own your own data, and put your name and logo first, If you work with the right online ordering partner , you’ll: Leverage your digital marketing efforts while opening up a new source of sales.

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Online Ordering Mobile Ordering Email Marketing Food Order 195

EATER

MARCH 1, 2023

The restaurant sources the beef for its burgers and steaks from nearby cattle ranches operated by the Choctaw Nation. After it opened in 2017 in the similarly sized Pawhuska, Oklahoma, Pioneer Woman Mercantile created more than 175 new jobs for locals , the town’s sales tax revenue doubled , and more than 20 new businesses opened.

Tourism 274

Tourism Hospitality Book Menu 274

Sante

JANUARY 27, 2020

In the 80s and 90s, it changed hands a few times, but in 2017 it re-opened, reprising the Mama Lion name and its historic glory. The constantly evolving menu of approximately 10-15 tapas-style core dishes, alongside weekly specials, will be overhauled seasonally with ingredients sourced from top local markets and purveyors.

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Front of House Seasonal Menu Influencer Hiring 130

EATER

MAY 17, 2022

In 2017, when food writer Daniela Galarza (a former Eater editor) began exploring the idea of writing a cookbook, friends and agents pointed to her low follower count as a barrier to selling a cookbook proposal. Agents and publishers attach a number to audience potential. And that can be a blessing or a curse.

Social Media 246

Social Media Book Point of Sale Food Safety 246

Bingage

DECEMBER 2, 2019

Source ) 2. Source ) 3. Source ) 2. Source ) 2. Source ) 4. Source ) 4. Source ) 5. Source ) 4. Source ) 5. 75% of consumers use Facebook to decide a restaurant to eat out ( Source ) 2. 93% of consumers admit that online restaurant reviews influence their decisions ( Source ) 3.

Social Media 96

Social Media Online Ordering Employee Relations Sourcing 96

EATER

AUGUST 16, 2023

In 2017 I was at an inflection point in my career. The terms of my investment deal were unusually restrictive: I was essentially barred from obtaining money from any other source and my lawyers said I was a “glorified employee” of the company that was funding me. I never thought about seeking additional funding elsewhere.

Point of Sale 246

Point of Sale Front of House Back of House Online Ordering 246

EATER

MAY 11, 2021

in 2017, Watch was meant to be Facebook’s Netflix or YouTube competitor. Search the phrase “Rick Lax Productions” and you’ll be greeted with the source code to pure Facebook virality. We enjoy bringing some comic relief to them as well.”. It is, at this point, statistically impossible to not half-recognize magician Rick Lax.

Food 364

Food Entertainment Social Media Take-out 364

EATER

OCTOBER 1, 2024

High South cuisine — a broad reference to foodways across the Ozarks in Arkansas, Oklahoma, and Missouri — relies heavily on local produce and sourcing practices. Angelina Lopez A fritto misto of local mushrooms at Conifer. What is High South cuisine?

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2011 Food Truck Hotels Seasonal Menu 261