Back of House Food Serving 
Culinary Cues
NOVEMBER 22, 2024
I came across an old quote from Phylicia Rashad (for those my age – the lead actress in the series “Fame” from many years back) that gave me another opportunity to think about the cooks that I know and have known over the past five (nearly six) decades and why I chose to stand in front of a range. Art is the basis of human expression.”
Modern Restaurant Management
SEPTEMBER 23, 2020
Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. . In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc.
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Culinary Cues
NOVEMBER 10, 2024
Sitting in a neighborhood restaurant after the recent election I was struck by the balancing act that food establishments have played for hundreds of years. In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. Today we are engulfed in information and misinformation.
Modern Restaurant Management
APRIL 16, 2025
Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation.
Modern Restaurant Management
DECEMBER 31, 2024
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.
EATER
APRIL 8, 2025
Train food, Ive come to learn, is its own distinct and expansive category. I often bring my own food on long train rides: okra stew and crab rice, or perhaps my dads spaghetti and meatballs, as well as fruits and cakes, all packed in my trusted backpack cooler, along with an electric travel Crock-Pot that has saved me on many Amtrak trips.
Modern Restaurant Management
DECEMBER 23, 2024
In 2025, I expect automation to keep expanding beyond back-of-house applications into more guest-facing roles. Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. As we navigate these changes, one theme stands out: innovation.
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