Hot Schedules

NOVEMBER 3, 2021

What Hotel Menu Trends Will Define 2022? E xperts predict the global hotel industry in 2022 will return to 80 percent of 2019 demand — as more vacationers return to the fold and business travelers book trips once more, how have your offerings adapted to post-pandemic consumer demands? b3lineicon|b3icon-trees|?

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Modern Restaurant Management

DECEMBER 16, 2019

While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. Second, the shift of Thanksgiving into December of 2019 converts from tailwind to headwind this month. percent from 2018 to 2019, sales for the whole weekend only increased about four percent. First, at 2.1

2019 128

2019 Compost Mobile Ordering Point of Sale 128

Modern Restaurant Management

OCTOBER 16, 2019

Since every part of Ono’s assembly process is monitored by hundreds of sensors to ensure there is no spillage, cross-contamination, or inconsistencies; customers with dietary restrictions, allergies, or simply specific preferences no longer have to worry that their blend might include ingredients it shouldn’t.

Food Truck 126

Food Truck Customer Service Customer Experience Dietary Restrictions 126

EATER

JULY 6, 2022

While staff did work with local, seasonal, unique ingredients, servers and cooks alike say they grew uncomfortable telling stories about some of the restaurant’s sourcing and preparation practices, including for a number of its signature dishes, which they considered misleading. The cost of that meal has steadily climbed over the years.

Compost 130

Compost Front of House 2014 Back of House 130

Modern Restaurant Management

AUGUST 28, 2020

” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish. It’s cinematic and beautiful and the interviews are thoughtfully crafted. It comes straight from our subjects.”

Allergens 145

Allergens Kitchen Safety Guest Recovery Customer Service 145

Modern Restaurant Management

MARCH 4, 2020

Serve a Seasonal Menu. Rather than always serving the same menu, try switching up your dishes each season. Using seasonal fruits and vegetables reduces production costs and energy. While local farms can grow produce out of season, it is harsher on the environment and more expensive. Reduce Food Waste.

Catering 168

Catering Dietary Restrictions Compost Seasonal Menu 168