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THE EVOLUTION OF THE AMERICAN RESTAURANT

Culinary Cues

Food was only surpassed by the breadth of wine lists and depth of distilled beverages, high priced art on the walls, enormously expensive glassware, Italian bone china plates, and custom sterling flatware. PART TWO: The Era of the Chef: Ah, now things really changed. The once restaurateur-centric restaurant was about to become chef-centric.

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

There has always been a commonsense way to build a menu knowing that in the end it is the beverage, and the bookends (appetizers and desserts) that hold the greatest opportunity for profit. If it becomes more and more difficult for guests to find VALUE, then eventually they will seek better ways to spend their hard-earned cash.

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TWENTY COMMON MISTAKES INDEPENDENT RESTAURATEURS MAKE

Culinary Cues

Well, you have all heard the statistics about success and failure when food and beverage are involved, so I won’t repeat them. Training ALWAYS pays back in dividends. You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. How hard can it be – right?

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5 Ways to Get Your Restaurant Summer Ready

SpotOn

  From crafting a summer menu that celebrates seasonal ingredients to offering cool beverages can enhance customer loyalty, adapting to the busy season with innovative menu ideas and online ordering can set your restaurant apart. ” -Benson Wang, Cofounder of Palm House Hospitality Take SpotOn client Santé , for example.

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TO A CHEF – SIMPLE ISN’T EASY

Culinary Cues

Why is it then that so many places make lousy coffee, and a few produce a beverage that is comforting, exciting, and memorable? Easy may seem simple, but simple, as defined here, is never easy. This approach has won the restaurant international praise, four stars from the New York Times, three Michelin Stars, and a James Beard Award.

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2022: A Year of Transition for Restaurants

Modern Restaurant Management

Additonally, ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges will likely continue in 2022. While the restaurant and foodservice industry added back 1.7M While the restaurant and foodservice industry added back 1.7M

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MRM Research Roundup: Top F&B Trends to Watch

Modern Restaurant Management

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

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