Modern Restaurant Management
MAY 23, 2023
From early 2021, eating out at our favorite restaurants became a thing of the past and with many people staying at home and working remotely, there was a surge in demand for food delivery services, as well as a need for faster and more personalized food options. In addition, many restaurants are now using digital menus in-house.
Hot Schedules
NOVEMBER 3, 2021
Wellness and ecological trends that gained popularity over COVID will continue in the post-pandemic world, meaning hotel recipe management practices will need to prioritize sourcing from local suppliers to meet these expectations. Source eco-friendly products where possible, and look at implementing onsite produce gardens and/or composting.
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Modern Restaurant Management
JANUARY 12, 2022
The pandemic has permanently altered the consumer-restaurant relationship with operators investing in technology and real estate to align with changing consumer preferences, according to the 2021 Restaurant Franchise Pulse survey, conducted by TD Bank. Christmas Day delivers second-highest day for check value across 2021.
EATER
JUNE 1, 2023
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. Unfortunately, these tools as they currently exist don’t solve any problems in the kitchen.
Modern Restaurant Management
FEBRUARY 5, 2021
Looking to 2021 and beyond, there are a few predictions in the restaurant industry that almost everyone can agree on: people still want to eat healthier food and know where their food comes from.
Restaurant Clicks
OCTOBER 11, 2021
Several of the beers released in 2021 I recommend sampling are the Jester King Phylactery Phactory, a Hazy Double IPA with Phantasm, the H.Execute, a Hazy Double IPA blended with Texas oranges, and the Jester King Ligra, a barrel-aged wild ale made with Golden Oyster mushrooms, cedar, steamed rice, and koji. Zilker Brewing. zilkerbeer).
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.
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