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Restaurateurs Foresee Bright Future as Fine Dining Turns Vegan

Modern Restaurant Management

We are witnessing the evolution of fine dining. With vegan lifestyle becoming the new normal, top restaurateurs are incorporating plant based dishes in their menus. A rise in number of vegan restaurants is witnessed as younger population especially women are preferring vegan diet over traditional fine dining options.

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How To Increase Restaurant Sales: 20 Proven Tips & Tactics

7 Shifts

We’ve studied what makes the 20% of restaurateurs successful and categorized them into essential categories, including optimizing your menu, providing unforgettable experiences, hosting events, and improving takeout. When done right, menu engineering can grow your sales by as much as 15% !

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Beyond the Plate: Evolution and Exploration in the 2024 Restaurant Scene

Modern Restaurant Management

In pursuit of these objectives, restaurants must reimagine dining experiences through enhanced restaurant technology, deepen their commitment to sustainability, and fine-tune their core offerings. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.

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DO IT RIGHT

Culinary Cues

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Unfortunately, dining out and finding the right place to work is oftentimes a wishful roll of the dice. Ironically, there is always room to be great and there is plenty of room to be mediocre. Plain and simple.

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CHEFS – VALUE and the TOP LINE DRIVE the BOTTOM LINE

Culinary Cues

Simply stated it is what a menu item contributes to the financial success of a restaurant. This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). So what is contribution margin? SP = $43.33.

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CHEFS – REMEMBER THE MAGIC

Culinary Cues

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. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

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MARC MENEAU – ONE OF THE WORLD’S GREAT CHEFS

Culinary Cues

Chef Marc Meneau was such a chef – a powerful personality who elevated the dining experience – a chef who lived excellence every day in his restaurant L’Esperance in Vezelay, France. a house of worship where it is claimed rest some of the bones of Mary Magdalene. On rare occasions, there are chefs who do all of the above and more.