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
Lavu
JUNE 3, 2019
We’ve scoured the Web, spoken to in-the-know bartenders, and taste-tested the newest drinks to bring you the best summer cocktail trends of 2019. After all, 2019 is the summer of the smoky cocktail (see below). Elevate the smoked cocktail trend with a unique pairing of a drink with cigar for a special price.
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Modern Restaurant Management
MARCH 11, 2020
Grubhub released its annual “ Year In Food ” report, highlighting the top trends of 2019 and found that vegan and vegetarian orders rose by 27 percent in popularity overall in 2019 as compared to 2018. It is in season; therefore it is plentiful and low priced so make the most of it. Sustainability.
Xtra Chef
SEPTEMBER 20, 2019
Fluctuating food prices (shoutout to the avocado) and rising labor costs aren’t making it any easier. Others are modifying menu items or raising prices to offset rising costs. Consistently tracking prices and auditing vendors is an easy way to manage prime costs in a tricky labor market. Running a restaurant isn’t easy.
Perfect Daily Grind
OCTOBER 1, 2022
OCRI uses recyclable and compostable packaging and has reduced food waste in its coffee shops to less than 3%. The new measures will set energy price caps for UK businesses, including coffee shops, and will be in effect between 1 October 2022 and 31 March 2023. Ozone Coffee and Hasbean (OCRI) achieve B Corp certification.
A Wine Story
MAY 16, 2022
To achieve this, they use traditional methods from earlier centuries, such as composting to promote biodiversity and to build soil. Great Value Wines for the Price. One of my favorite wines of the evening was the 2019 Pinot Noir, beguiling with its zesty acidity, silky tannins, and flavors of red cherry and black berry.
Modern Restaurant Management
OCTOBER 16, 2019
Additionally, while other smoothie establishments use gallons of water to clean each blender, Ono’s patent-pending automated self-cleaning blender and robotic systems use 28x less water because it only needs to clean the blade and because it’s blended in the customer’s compostable cup.
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