Back of House Design Presentation Seasonal Menu 
Modern Restaurant Management
APRIL 11, 2024
For example, Chick-fil-A is debuting advanced store designs to engage new audiences, introducing two new architectural concepts. Similarly, Taco Bell Cantina is also reinventing its dining journey by offering a shareables section on its menus, showcasing local artwork, opening kitchens, and serving alcoholic drinks like twisted freezes.
Culinary Cues
DECEMBER 28, 2021
From the moment you walk through that back entrance you are captivated by the dynamics of the environment, the structure of the operation, and the sensation of being enveloped by its alluring magic. You know exactly what to do, how to keep the rhythm, when to pull back or push forward, and how to keep the cooks, your cooks, calm and focused.
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Culinary Cues
OCTOBER 24, 2020
Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! Far too many times the menu takes a back seat to all other planning that will lead to serious miscalculations along the way.
Modern Restaurant Management
JUNE 2, 2021
This new tech is not being designed to fully overtake the ordering and paying process, rather, its purpose is to augment restaurant flows, preserve meaningful guest/server interactions, improve efficiencies, and speed up the customer touchpoints like ordering and paying, when needed. But not in the way you might think.
7 Shifts
JANUARY 23, 2020
As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2.
EATER
MAY 12, 2022
The menu at Ticonderoga Club in Atlanta | Sasso & Co. But a handful of restaurants are changing that by presenting customers with visually thoughtful illustrated menus that are more than worthy of their place on the dining room table. The menu cover at Manhatta in New York City. “I Cocktail bars like Death & Co.,
Culinary Cues
MAY 15, 2021
As good as restaurant people are at reacting to situations – they are not typically astute at planning for things to go wrong and designing actions that will get them through difficult times. Our menus are too large: The days when the way to customer satisfaction was through extensive variety are probably gone. What if……happens?
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