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How to Open a Bar: Comprehensive Guide on Starting a Bar

7 Shifts

Running a bar is a lucrative business, proven by the fact that this industry is estimated to be valued at a whopping $36 billion in 2024. While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. How profitable is a bar?

Bar 221
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DO IT RIGHT

Culinary Cues

When a destination welcomes more people than there are restaurant seats then even the mediocre seem to thrive but check back in a year or two and you will probably find a new owner, a new concept, and a different shot at success. Set the bar right from the beginning – We want to be the best fish fry restaurant in town.

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2025 Food and Hospitality Trends Reshaping the Australian landscape

Future Food

Serai has been the trendsetter at the top of the game for a few years, now joined by Askal in Melbourne earlier this year and have just opened a rooftop bar called Inuman. This trend is not just in fine dining, but though positioning levels – bars/pubs, clubs, smart casual, fast casual, cafés, QSR and right down to impulse.

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Is Your F&B Strategy Driving Your Dining Precinct transformation?

Future Food

What about the bulk of the market in the middle? Declining average spend, uptake and frequency reflecting about an overall 2% decrease. The good news is that wont be felt by all, not uniformly across all the categories and individual F&B operators.

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How to Show the Sparkling Cleanliness of Your Business to Reassure Anxious Customers

Ken Burgin

Spotlessly clean uniforms – how are those aprons and chef jackets looking? If they need an upgrade, include everyone – don’t leave the poor kitchen hand in his street clothes and old apron #respect Blitz and tidy the drinks station, with baristas and bar staff constantly wiping down surfaces.

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First Robotic Mobile Restaurant and DoorDash’s Commissary Kitchen

Modern Restaurant Management

“There is no doubt that we’ve seen an increase in demand for plant-based meals across all of our restaurants and bars,” said Executive Chef Andre Natera, of the Fairmont Hotel in Austin. the number of customers who leave without being seated or greeted). He also held roles with AlliedSignal, Inc./Honeywell

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Takeout For Good and Menus Go Tech

Modern Restaurant Management

Altering seating arrangements to improve spacing between guests. Alternative service styles for hot bars and salad bars. Production of PPE through Aramark’s uniforms division and procurement of PPE. Appropriate spatial distancing practices through visual cues, physical alterations and adaptive technology.