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Why a New Generation Is Obsessed With Vintage China

EATER

And as most of us don’t lead lives that look like what’s depicted on The Gilded Age , with a full house staff responsible for the care and maintenance of such fine pieces, practicality has been the overwhelming trend in dining ware for the past decade or so. And it’s fun to play with it.

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WHAT WOULD ESCOFFIER SAY

Culinary Cues

He has been one of my primary motivators and reference points throughout my career in food. Looking back, Escoffier would probably admit, to some degree, that this was not the best approach and would encourage chefs and operators to build in this balance. They accepted “kitchen first” and everything else as secondary.

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What We Miss When Vacation Rentals Become Contactless

EATER

Shared lodging like bed and breakfasts, boarding houses, and room rentals are falling out of favor, replaced by contactless, host-less vacation rentals. I, however, came back with boiled eggs. But at what cost? They weren’t packed away in the cargo hold; they were plastered in my memory.

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How to Read a Restaurant P&L (Profit and Loss) Statement + Free Template

SpotOn

Joe Nicholson was a manager and tech consultant at one of the busiest restaurants in Sacramento, CA—Tower Cafe. Now, as a copywriter at SpotOn, he helps restaurant owners and managers learn how to run a more profitable operation. Restaurant P&L statements can be downright confusing. Prime costs. Contribution margins.

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MRM Research Roundup: End-of-September 2020 Edition

Modern Restaurant Management

This edition of MRM Research Roundup features diner expecations over the next few months, robots for QSRs, and the best cities for coffee lovers, vegans and vegetarians. How Comfortable are Diners? The survey results reveal that 35 percent of respondents feel the same level of comfort dining out now as they did at the beginning of the pandemic.

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Takeout For Good and Menus Go Tech

Modern Restaurant Management

As workplaces, sports and entertainment venues, schools, colleges and universities, and other places of business begin to resume operations, Aramark developed customized plans to create safe and hygienic dining experiences for everyone the company serves. Takeout For Good. Aramark Creates Safety Plans.

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David Chang’s Memoir Fails to Account for the Trauma He Caused Me

EATER

He’s now attached to some 15 restaurants spanning NYC to Toronto to Sydney (not counting his growing Fuku fried chicken enterprise), is the figurehead of a media and entertainment company , and, thanks in part to well-reviewed shows on PBS and Netflix, has become a recognizable public figure, even among those who have never eaten his food.