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It's beginning to look like a festive holiday season at workplaces as office party attendance and budgets are rising, according to ezCater's first-ever Workplace Holiday Party Trends Report , which reveals emerging trends and insights from 1,600+ employees and decision-makers nationwide.
You take your seat at a table embedded with a touchscreen menu. Tap a few buttons, and your order is sent to the kitchen, where robots are preparing dishes with precision, ensuring perfect consistency every time. Throughout the meal, robot servers deliver your food and clear the table when you're done. Need a drink?
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.
Finding a well-rounded bar manager can be the determining factor in the success of your business. They also bring creative ideas to the table, such as improving the drink menu and coming up with new events and promotions to drive sales. In this article: How do you handle inventory management to keep the bar always adequately stocked?
MVP Menu Performances More than 200 million people tuned in to the Super Bowl last year—many with a plate of wings in front of them. But while wings still dominate as the top football snack, new data suggests that more fans are choosing to watch the game at home rather than head to their local sports bar.
A bar is a profitable business option if you’re looking to enter the food industry. However, understanding how to calculate and improve your bar's profit margin is key to long-term success. One key area to focus on is drink sales, with cocktail sales accounting for about 23% of a bar's revenue.
Fast-casual Condado Tacos—which prefers calling itself “next-gen casual”—has long had a bar program with a selection of conventional margaritas and beers to go with its Mexican-style menu and vibe. But those same margaritas had been on the menu since 2014 when the bar, so to speak, was set a bit lower.
Sure, the chef may have his or her name on the menu, the owner may proudly greet every guest, accomplished line cooks may amaze everyone involved, service staff win the day with attention to detail and salesmanship, and one could certainly argue that dishwashers are MVPs because if they fail, the whole operation starts to crumble.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features rewriting the rules of seasonal marketing, snack wrap traffic driver, GLP-1 use impact on F&B, and restaurant marketing challenges. More than half of those coping with food cost inflation this year are seeing a 1 percent to 5 percent increase.
hadynyah/Getty Images A local food expert provides the ideal culinary tour of Sri Lanka, from the islands palm tree-lined beaches to its rolling highland tea plantations Floating just below the southern tip of India, Sri Lanka is a stunningly verdant island cloaked in jungles. Whats the food in Sri Lanka like?
The tool from the East Coast vegan chain — a digital take on a split-flap mechanical display that appears on its website and in the chain’s ordering app — estimates the amounts of water, land, CO2, and oil saved by eating vegan burgers. The “ PLNT Impact Tracker ” on PLNT Burger’s website wants you to think about what you’re eating.
Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue.
Since opening in 2019, it has gained a strong local following thanks to its tender brisket and pulled pork, both seasoned well and served in generous portions. 28 – Kentucky Q Source: Kentucky Q Kentucky Q is a Lexington-based food truck known for its slow-smoked meats and rich, balanced flavor.
A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. percent menu-price inflation rate. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food.
When business slows down, its easy to blame the season, the weather, or people not going out like they used to, but sometimes all customers need is a good reminder or the right reason to show up again. Are you trying to increase your direct online ordering ? Start by asking: What are you trying to accomplish?
What makes these restaurants stand out isn’t just the food, but the people behind them and the way they stick to what works. Each one has built a solid reputation for serving food people keep coming back for. They stick to time-tested methods using hardwood smoke and simple seasoning to bring out deep flavors in each plate.
While bars sell alcoholic drinks, a high-margin menu item, crafting a profitable barmenu is paramount. Through menu engineering and reporting from your bar POS system , you can determine what's selling and what's not. Next, it's time for a menu refresh. Breakfast foods (hear us out!)
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In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. This has led to many perks for consumers, such as reduced wait times, contactless ordering, and more personalized offers and rewards. Perkins American Food Co. percent from 2025 to 2033 and reach US$ 345.6
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. How do you ensure compliance with food safety and hygiene regulations? Hiring the right people can make or break your business.
Louisiana has a deep love for food, and barbecue is no exception. The brisket and ribs are juicy and well-seasoned, and they pair well with sides like baked beans, potato salad, and fried Brussels sprouts. Sandwiches and plates both deliver consistent quality, and the menu keeps things simple without cutting corners.
These are the places people keep coming back to, not just for the food but also for the experience and the way they treat their customers. 30 – Blackburn’s BBQ Source: Blackburn’s BBQ Blackburn’s BBQ in Eagle Lake has become a local favorite since opening in 2017, first as a food truck before moving into a full restaurant.
Barbecue is a big part of Georgia’s food culture. Ribs are also a popular choice, praised for their tenderness and steady seasoning. The restaurant uses a Southern Pride smoker with real wood, allowing for a consistent smoke profile across the menu. The setup is casual, with a focus on the food rather than flash.
Whether youre a seasoned owner or just starting out, this advice will help you boost efficiency, keep your team motivated, and turn customers into regulars. From smarter hiring to prepping for busy seasons, were sharing strategies that work across small bistros and bustling chains alike. Plan extra stock for busy seasons too.
Located off Interstate 65, it serves from a walk-up window in a gas station parking lot, offering a menu packed with barbecue staples and Southern favorites. While the focus is on barbecue, the menu also includes items like fried shrimp and rib-eye steak, giving customers more to choose from.
Participants reported continued food and labor cost increases, with 88 percent experiencing rising staff expenses, compared to 89 percent in last year’s annual survey, and 86 percent reporting an increase in food costs.
Whether you’re a local or just passing through, you’ll find plenty of places serving slow-cooked favorites with rich flavor and bold seasoning. This guide can help you find your next go-to BBQ joint, whether you’re after smoky ribs, pulled meat, or just a good plate of comfort food.
Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. Restaurants are already experimenting with using AI to handle drive through orders to allow human employees to focus on customer interactions in the restaurant.
It’s not just about who has the biggest name, but who consistently serves quality food and keeps people coming back. The menu covers a wide range of barbecue staples, and the portions are generous for the price. The kitchen slow-cooks the meat over wood fire and keeps the seasoning minimal to highlight the natural flavor.
Barbecue has long been a part of Virginia’s food culture. The menu includes pulled pork with Carolina-style sauce, dry-rubbed brisket, turkey, pulled chicken, ribs, and house-made sausage. The setup is casual, with indoor seating and a bar that serves local craft beer. They also make their sauces and desserts in-house.
While each place has its own way of doing things, they all share a focus on slow cooking, seasoned pits, and a strong sense of community. These places have earned a following not just for their food but for the people behind the grill and the warm welcome that keeps folks coming back.
Having managed a restaurant with an extremely popular patio and brunch menu, I know this firsthand. Put planters or large pots with seasonal flowers on your patio. It's a portable POS device that fits in an apron and lets servers take orders and payments at the table. No more back and forth from tables to the POS.
Suddenly we find that 2024 is almost behind us now but Future Food would like to share with you the trends and insight that we see across the food and hospitality sector. Discretionary spending has flatlined and shifted for food and hospitality but spending on essential items is slightly up.
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JAB hired bankers to attract new investors as it considers an IPO for the coffee and food to-go chain. The chain will slash prices by around 5 yuan on frappuccinos, tea lattes, and other selected menu options as consumers become more price-conscious. Pilots will launch in three regional towns as Pret targets 500 outlets outside London.
will be roughly 80 options, from meats, seafood, noodles and vegetables—including seasonal options, which in Canada have included things like abalone, snow crab legs and spot prawns. stores, and the menu will evolve as they see what works. They can also add toppings, like cilantro, onions or sesame, and order rice.
." The term gastropub combines "gastronomy" and "pub," promising high quality food and drinks and a down-to-earth, casual vibe. They're known for high quality elevated pub food on the menu and an extensive selection of beers, wines, liquors, and cocktails. What's on a gastropub menu?
Almost everything written about the restaurant shoehorns in a mention of the roasted chicken with bread salad for two, a dish that the late chef Judy Rodgers added to the menu almost 30 years ago. Over aperitifs at the crowded zinc bar, I decided that I liked the guy. Then we sat down to eat.
Whether you’re connecting loyalty programs, online ordering, or inventory tools, open APIs make it possible to tailor your POS to match your exact operational needs. Custom icons allow employees to communicate better with guests regarding menu item ingredients.
Running a successful restaurant in 2025 means more than just great food—it requires smart financial decisions. Use these Calculations to Maximize Cost Reduction The food cost percentage is the number one calculation that restaurants can use today to maximize their cost reduction. Food cost control is crucial.
From streamlining orders to managing inventory and staff, these systems provide the tools restaurant owners need to stay competitive in 2025 and beyond. Improved Efficiency: Faster order processing, reduced errors, and better table turnover. Data Insights: Real-time data helps optimize staffing, menu adjustments, and inventory.
Barbecue holds a special place in Missouri’s food scene. Located near the Kansas City International Airport, this eatery offers a diverse menu that includes brisket, burnt ends, pulled pork, and ribs, all prepared with meticulous attention to flavor and quality.
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