Modern Restaurant Management
SEPTEMBER 15, 2021
“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. This age group should reach 22 percent of the population by 2050.
Restaurant Clicks
NOVEMBER 26, 2021
Alinea’s menu offers innovative dishes you won’t see anywhere else and is the very definition of avant-garde cooking. There’s a set price per person depending on which dining room and menu you choose. Menus change constantly, so you should check their menu listing when visiting the site to request a reservation.
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Restaurant Clicks
NOVEMBER 17, 2021
Chef LeFevre is a well-traveled and innovative chef who incorporates techniques and recipes from his travels into his menu. The menu at Alexander’s Steakhouse has both American and Japanese flavors, sauces, and dishes, so you can choose between the two cuisines or try something different for every course.
Restaurant Clicks
NOVEMBER 4, 2021
8433 S Pulaski Rd, Chicago, IL 60652 Phone: 773 735-2050 Visit Website. Whether you enjoy anchovies, olives, sausage, pepperoni, peppers, or ground beef, there is bound to be something on the menu that caters to your preferences. The menu is extremely varied with options available suitable for those on a vegan and vegetarian diet.
EATER
NOVEMBER 3, 2021
It’s obviously great that more chefs are possibly considering the ecological impact of their menu choices, and giving more thought to local and seasonal produce sourcing even if that’s not “authentic” to the cuisine they’re making. Either way, avocado is not a surprise on a menu anymore. But this would have happened anyway.
Marketman
JUNE 25, 2019
billion by 2050. Give your menu a facelift. Your menu cannot be a one and done initiative. To draw clientele you need to periodically refresh your menu to take advantage of locally grown seasonal fruits and vegetables. Today more than ever, sustainability is more than a passing trend. It’s an absolute necessity.
Marketman
JUNE 25, 2019
billion by 2050. Give your menu a facelift. Your menu cannot be a one and done initiative. To draw clientele you need to periodically refresh your menu to take advantage of locally grown seasonal fruits and vegetables. Today more than ever, sustainability is more than a passing trend. It’s an absolute necessity.
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