Article Dietary Restrictions Front of House 
ChowNow
MAY 9, 2025
In this article, you will learn: How to balance clarity, creativity, and brand voice in your menu writing How to use sensory language to create truly mouth-watering menu descriptions How to structure descriptions that drive orders on your restaurant website So what exactly separates an okay description from one that gets guests to order immediately?
EATER
SEPTEMBER 10, 2020
Food shows are the only way we can really get our product in front of our customers and get new accounts,” he says. “We New business are most vulnerable to disruptions caused by COVID-19 This story was originally published on Civil Eats. Bhalla has no backup plan and no clear path forward. That’s all we think about,” says Bhalla.
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Perfect Daily Grind
JUNE 21, 2020
While COVID-19 will no doubt affect 2020’s sales figures, many countries are starting to ease their lockdown restrictions, which could see the industry experiencing growth in the second half of the year. Coffee shop owners who don’t adapt to their changing needs risk losing sales and customers. The market isn’t the only thing that’s changed.
Modern Restaurant Management
DECEMBER 16, 2019
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Holiday Traffic Not Enough. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6
Restaurant Clicks
MAY 24, 2021
Old Ebbitt Grill Union Street Public House. Do you ever receive a bottle of wine so divine, you wish you could bring it to a restaurant to enjoy with your favorite meal? This is such a great option for diners looking to enjoy their favorite wine while still receiving full service. We have rounded up the best restaurants in Washington, D.C.
Apicbase
MARCH 16, 2025
This article breaks down whats driving the shift, where caterers are struggling, and how Sandra and Daniel are making it work at scale. And we have to cater to generational differences, dietary preferences, and sustainability concerns. And theyre making real changes to meet those demands. So, we asked them: Whats working?
EATER
FEBRUARY 23, 2021
In a 1995 article in the Journal of Black Studies , Kenneth Christmon describes an interaction between the French ethnographer Marcel Griaule and a Dogon elder and priest named Ogotemmeli. The overwhelmingly white image of beer culture erases a much longer, far-reaching narrative of Black brewing. It made people take notice.
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