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Ready To Sell? Maybe You Should Be

Modern Restaurant Management

In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Of all the concepts I’ve brought to life, this one stands out as my most successful. Auggie’s became more than just a success story; it became the centerpiece of my book, Drafting a Dream. This transformation wasn’t luck.

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Taking Care of the Back of the House

EATER

He handed out sandwiches donated by a local shop, bagged-up snacks, and juice boxes; some families received books carefully sorted by reading level. He handed out sandwiches donated by a local shop, bagged-up snacks, and juice boxes; some families received books carefully sorted by reading level. Nolasco wondered.

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Table for One – Elevating the Solo Dining Experience

Modern Restaurant Management

Across the globe, and largely amongst younger age groups, more and more people are choosing to go out to eat by themselves. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out. With solo dining on the rise globally, consumers are fundamentally changing the way they dine out.

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7 Restaurant Management Book Recommendations

7 Shifts

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Published: 2009 ??

Book 370
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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.

Beverage 450
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In His First Cookbook, Comedian Matteo Lane Wants You to Take Pasta Seriously

EATER

Now, he’s taking over your dinner table. The book traces Lane’s adoration of pasta from slurping cheesy noodles in his mother Cherie’s kitchen in the Chicago suburbs, to a summer spent studying and falling in love with eggplant Parmigiana in Umbria, up to making cacio e pepe in his current New York City apartment kitchen.

Book 289
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Book Dinner and a Room at Paris’s Best Hotel Restaurants

EATER

From the chef shaking up the Ritz with flavors of Central and West Africa to the Cheval Blanc, where staying the night might just help you skip the year-long waitlist for a table, Tramutas guide excerpted below lays out some of the best restaurants in Paris right now, whether you plan to stay the night upstairs or not.

Book 180