Culinary Cues
APRIL 1, 2024
Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.
Modern Restaurant Management
JUNE 6, 2022
Restaurant’s safety protocols were done “behind the scenes,” and guests most likely didn’t care about the sanitation of high-touch surfaces or whether they were sitting within six feet of other tables. During the pandemic, travel restrictions meant restaurants had to figure out new ways to inspect their facilities.
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Modern Restaurant Management
OCTOBER 20, 2020
Ghost kitchens, you’ve got spirit, but not much soul. Dark kitchens or virtual kitchens––real places staffed with non-ectoplasmic people—bring efficiencies to running a restaurant by providing off-site commissary services for delivery orders. Not up for opening your own off-site kitchen?
Modern Restaurant Management
OCTOBER 13, 2022
Just as restaurants were on the path toward recovery after COVID-19 closures and safety restrictions, the current economic conditions continue to present challenges for the industry. Recent surveys are showing the vast majority of Americans have been cutting back on dining out.
Apicbase
MAY 29, 2024
Every few months, a media article declares the death of ghost kitchens as a viable business model. The truth is ghost kitchens are alive and well. Indeed, they have been around for over a decade: a NYT article from 2019 dates them back at least to 2013. Market data, however, tells a different story. Virtual restaurant brand.
EATER
NOVEMBER 29, 2021
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.
EATER
JULY 24, 2020
Public health officials urge everyone to consider not only their own safety, but also the risks they impose on others by going about their daily lives. Whether dining inside or outside, diners should consider the risk they pose to restaurant staff During the COVID-19 pandemic, there’s been a lot of talk about risk.
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