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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.
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.
You take your seat at a table embedded with a touchscreen menu. Walk over to the bar where Tipsy, the robotic bartender with eight arms, prepares your cocktail with speed and accuracy that would put the most seasoned mixologist to shame. Why hire food runners when Servi can handle the job without missing a beat?
Just as a chef elevates a signature dish with bold, unique flavors that please the senses, the right glassware can enhance the presentation of drinks and food, creating a visually engaging experience for customers. Seasonal and specialty cocktail glasses that make signature drinks stand out.
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?
How each area contributes to the whole is a lesson learned in large properties like hotels, resorts, and clubs. [] MENU DIVERSITY A multi-outlet hotel, as an example, will likely have a breakfast restaurant, a family oriented mid-priced restaurant, and a fine-dining operation.
Smart ways to keep your restaurant or bar running cool, safe, and efficient all season long. Summer brings sunshine, longer days, and—if you’re not prepared—hot kitchens that slow down service, impact food quality, and push your staff to the edge. Here’s how to prep your kitchen to beat the heat.
The increased challenges and stress of the holiday season often reveal pinch points in bar and restaurant operations. The holidays bring an increase in beverage inventory, particularly kegged inventory for bars and restaurants centered around draft programs. Manage and Optimize Your Increased Holiday Inventory.
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.
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.
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.
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.
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.
In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. Fast Food and QSR Value The United States Fast Food & Quick Service Restaurant Market size was valued at US$ 248.8 Growing menu innovation and healthy fast food further drive the growth of the market.
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?
Bar and restaurant operators often face tough dilemmas, ranging from the daily question, “Should we be mixing more drinks or turning more tables?” With today’s technology, bar and lounge operators can have the best of both worlds. Heading into football season, bartenders are akin to quarterbacks.
In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Sure, we all keep our excitement levels high when we first open, but over time, seasonality, employee issues, and the realization that weekends and evenings will never be yours start to chip away at that excitement. Let’s get started.
The technology has caught up to the industry’s needs, consumers know what to expect and how best to use it, and QR codes are again a ubiquitous presence around restaurants, bars and hospitality settings. But just because you see them doesn’t mean they’re being leveraged to their full capabilities.
Foot traffic or heat mapping, menu item engagement, or consumer demographics by time of day. Offering Bento Packs for individually portioned meals and a la carte buffet-style trays for customizable group settings, L&L’s catering options bring Hawaiian-style comfort food to events large and small throughout our locations nationwide.
Winter can be a tough season for restaurant and bar owners. The colder months bring a fresh set of challenges to the restaurant and bar scene. Here are a few ideas for restaurant and bar owners to consider in an effort to continue to serve up good eats and top-tier service during the winter season.
The most accurate measure of land or CO2 “saved” by ordering a PLNT Burger is only attained if every purchase were originally intended to be for a fast-food beef burger instead. On its website, the restaurant describes itself as a place that “strives to source local, sustainable and organic when possible,” and lists its farmers on the menu.
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!)
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
The same is true of chefs and cooks who countless times prepare a menu, a dish; arrange components on a plate, sauce the work, apply an appropriate garnish, wipe the rim and quietly celebrate the story behind it. As examples, any restaurant can, and so many do, offer Caesar Salad as a menu staple. Food for thought.
Look for creators who already dine at similar spots Ask for a media kit or engagement rate before you offer free food Aim for UGC and in-feed posts, not just Stories. Fitness Studios & Wellness Brands Especially great for cafes, juice bars, and health-forward restaurants.
With wholesale food prices soaring 13 percent in 2021 and labor costs rising as worker shortages continue, many restaurants are looking for smart ways to lower costs and avoid passing them on to their diners. One such solution has been shrinking restaurant menus. One such solution has been shrinking restaurant menus.
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.
Our familys food is a time capsule of their childhoods and ours. Quite a few young Iranians bring their parents and grandparents by to try our food, as well as a lot of the older generation will come in on their own because they are curious. Instead, we consider seasonal, local, and great quality ingredients as our driving factors.
With outdoor dining occupying the foreground, and bars and indoor dining taking a back seat to consumer preferences, it begs the question: what happens when it gets cold? So, what are some additional ways restaurant operators can swing with the seasons and make additional revenue? One key to making this a success is marketing.
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.
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. A restaurant marketing strategy that works for a sports bar might fall flat at a vegan cafe. Most importantly, know your audience.
Everyone deserves a drink at a bar, even if that beverage does not include alcohol. The mocktail, also known as an alcohol-free cocktail, isn’t just a luxury drink found in high-end bars. The most popular non-alcoholic drinks like the mighty club soda and lemon or even a virgin mojito, are found on every barmenu.
As the world is largely re-opened post-COVID, people are eagerly out and about dining in restaurants and bars to reinvigorate their social routines. A fun social environment boosts food and drink sales due to customers staying longer, all while creating positive memories associated with an establishment.
In addition, the open and visible cook line kitchens are a new age design so that the patrons can see the preparation of food and the cooking process. Patrons have always cared about the caliber of the food, but now it is as much about the dining experience as it is about the fare. Getting Creative with Outdoor Space.
In order to pull off successful events and cater to their clients’ needs, event planners and their bar staff. Bring sustainability to the bar by using whatever ingredients are already on-hand in the kitchen as garnishes or create daily drink specials based on them. need to be in the know with all the upcoming trends.
Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.
If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. How to stop 86ing menu items. Table of Contents.
With the holiday season here, it’s time to start thinking about your marketing strategy. Christmas and New Year’s Eve provide an excellent opportunity to increase your marketing strategy, especially for restaurants and bars. During the holiday season, people look for places to spend time with their friends and family.
Over the course of 111 days, Brian Masilionis, Director, On-Premise Commercial Strategy & National Accounts for Southern Glazer’s, led a team of its industry-leading mixologists to sample more than 400 drinks in 83 restaurants, bars and hotels, compiling their insights to discover emerging cocktail and wine trends across the U.S.
While there are clear benefits to an all-digital menu system, to get the most out them, you must first take a step back to re-examine what your menu means to you. Your menu: Part love letter, part manifesto, instructions for use and a bill of goods, all rolled into one. Should your menu move to the cloud?
Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. As food prices rise, restaurants should try to stay within their target ratio for food cost to gross food revenue in order to maintain target profits.
More than anything else, when I was in restaurant kitchens I looked forward to planning and testing the next set of menu changes. A stale menu is not cost effective, ignorant of quality issues with ingredients, uninspiring for employees, and just plain boring. Winter is, by far my favorite season to plan menus.
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.
October has arrived, the leaves are falling, and spooky season has officially begun. With over 20% of restaurant staff reporting that Halloween is the busiest holiday at their restaurant, you shouldn’t shrug off the spooky season. Halloween Specials and Menu Ideas for Restaurants and Bars ?????
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