Remove Article Remove Fine Dining Remove Seating
article thumbnail

BRING BACK THE 20 SEAT BISTRO

Culinary Cues

There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. CAFÉ Talks podcast.

Seating 474
article thumbnail

CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Guests spending hundreds of dollars for a memorable meal and making reservations months in advance just to garner a seat. Make sure everything is made in house just like that fine dining chef would do for a ten- course tasting menu. Fifteen-hour workdays, no time for anything but the pursuit of excellence.

Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

Lessons from French Bistros: How Small Restaurants Deliver Big Experience

Modern Restaurant Management

This article explores their charm, global influence, and the key elements that fuel their success. Introduction: The Charm of French Bistro Culture At the heart of French bistro culture lies an effortless charm that transforms dining into something personal and profound. They are top spots for the best food in France.

article thumbnail

Streamlining Restaurant Renovations with 3D Modeling and Design Technology

Modern Restaurant Management

This article will explain how renovating a restaurant using 3D design technology saves time and money and delivers a better final result How 3D Modeling Simplifies Restaurant Renovation Planning Traditional methods do little to help one have an efficient and effective restaurant remodeling.

Design 221
article thumbnail

Increase Table Turnover: 7 Easy Steps to Boost Restaurant Revenue Fast

Lavu

In this article, well walk you through 7 easy steps to increase table turnover effectively, helping you boost your bottom line while maintaining a great dining experience. The last thing any restaurant should do is make the customer feel like they are being pushed out of their seat for the next guest.

Seating 140
article thumbnail

It’s Time to Focus on the Good

Modern Restaurant Management

Looking back on my last few articles, I have focused on facts, on technology and on the hard time that we are all having hiring staff. One of the fine dining operations that I consult with had a contest for selling the most chef specials, with the prize being that the chef would personally make the winner any item on the menu for dinner.

article thumbnail

Could the Automat Revival Solve Restaurant Staffing Issues?

Modern Restaurant Management

Japan is another nation that embraced restaurant automation early and still does through its conveyor belt sushi lines that deliver small plates of food around to seated customers. This is what we discuss in this article. Even international sushi restaurants adapted this model, like YoSushi. Present Staffing Issues at Restaurants.