Modern Restaurant Management

MARCH 31, 2020

Making virtual connections and replicating what guests crave most by curating menu items and offering meal kits for family-style dining is key to keeping consumers coming back. Retailers, brands and manufacturers need to continue to be vigilant in providing the products customers need and want, both now and in future seasons.

2020 100

2020 Food Safety Kitchen Safety Consumer Goods 100

EATER

MAY 31, 2023

Locally raised beef, an array of summer produce, and a variety of other seafood are all on the menu. Though many Canadians keep second homes on PEI, the year-round population is small, like a lot of seasonal coastal destinations. Herring, mackerel, and bluefin tuna are abundant during their respective seasons as well.

Front of House 98

Front of House Back of House Hotels Seasonal Menu 98

EATER

JANUARY 21, 2021

“We had a lot of success with meals that weren’t really beholden to a menu,” she says, noting that both the chefs and the customers seemed to enjoy trying something new. In many ways, restaurant subscriptions mirror community-supported agriculture (CSA) shares. At the higher end, Next in Chicago has sold “season tickets” since 2011.

Seasonal Menu 116

Seasonal Menu Online Ordering Point of Sale Back of House 116

Modern Restaurant Management

OCTOBER 29, 2020

Chowly entered into a partnership with Grubhub to bring independent restaurants a frictionless menu management and order fulfillment solution, helping restaurant owners more easily leverage Grubhub’s marketplace to drive more orders online. Fresh Menu Ideas: On-Premise Attractions and Off-Premise Add-ons to Keep Diners Coming Back.

Online Ordering 131

Online Ordering Customer Service Seasonal Menu Food Order 131

EATER

FEBRUARY 11, 2022

Aside from fondue, no one was exploring seasonal, vernacular cooking. Ski season: Megève’s low altitude can mean limited snow cover in the earlier parts of the season from December through January. A fully plant-based tasting menu is available, beautifully highlighting the diversity of regional agriculture.

Seasonal Menu 92

Seasonal Menu Food Fine Dining Dine-in 92

EATER

JULY 6, 2022

No chef has shaped the 21st-century conversation about the connections between agriculture , cuisine , ecology , health , and climate change more profoundly than Barber. The Stone Barns Center for Food and Agriculture, a nonprofit regenerative farm and educational center, opened in 2004 on the site of a former dairy farm.

Compost 130

Compost Front of House 2014 Back of House 130

Modern Restaurant Management

NOVEMBER 5, 2019

During that period, McDonald's also undertook several "velocity growth accelerators," including (1) an Experience of the Future layout, which features a combination of ordering flexibility, customer experience, and a more streamlined menu; (2) mobile ordering and payments; and (3) delivery alternatives. "When in January 2017.

Waste 85

Waste Food Leadership Customer Service 85

EATER

DECEMBER 23, 2020

An American nod to the elemental luxuries of the Japanese ryokan, or inn, its 11-course kaiseki-style dinners are crafted from meticulously tended ingredients grown on its nearby five-acre farm, where photogenic rows of micro-seasonal produce managed by Katina are bordered by the banks of the Russian River.

Menu 129

Menu Agriculture Seasonal Menu Vineyard 129

EATER

DECEMBER 15, 2021

The resident chef Valérie Radou creates the bistronomic menu, sourcing entirely from local Champenois producers, after going through and tasting Ruinart Brut, Ruinart Millésimé, Ruinart Blanc de Blancs, and Ruinart Rosé cuvées with the oenological team. “I Ruinart offers guided visits and tasting followed by brunch.

Back of House 107

Back of House Tourism Hotels Vineyard 107

EATER

MARCH 24, 2021

Have you ever seen an option to “add shaved truffles” on a menu? Unless you count the truffle oil-laden fries of the mid-aughts, which no self-respecting truffle enjoyer would, the decadent flavor of truffles is still mostly reserved for more rarified meals. But cheaper truffles will come at a cost.

Tourism 114

Tourism Recycling Consumer Goods 2019 114

EATER

FEBRUARY 16, 2024

For the right price, the modern travel industry can ferry you to nearly any food scene on Earth in a matter of hours, and once you arrive, technology makes it seamless to find a serviceable restaurant, translate a menu, and examine photos of dishes before ordering. Nick Mancall-Bitel Fresh oysters on display in Haenyeo Chon.

2024 98

2024 Tourism 2023 Fine Dining 98