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“Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.” Move over “swicy.” Gen Z looves a sweet treat.
Wonho Frank Lee Ryan Bailey of Kato in LA says more square footage has actually helped operations A version of this post originally appeared on May 14, 2025, in Eater and Punchs newsletter Pre Shift , a biweekly newsletter for the industry pro that sources first-person accounts from the bar and restaurant world.
The big challenge – and advantage – is that they don't allow for a single inch of wasted space. Designing flexible seating options begins by precisely mapping every square inch of the space so that parties of any size, from families with kids to those on cozy dates, can enjoy the experience. Go big in little ways.
The setup is casual, with indoor seating and a bar that serves local craft beer. The restaurant uses meats from trusted farms, including Heritage Farms Cheshire Pork, and follows a whole-animal approach that reduces waste and supports local sourcing. The setting is casual and family-friendly with seating indoors and outside.
Its going to get dropped, splashed with sauce, and maybe knocked off the bar by a customers pursethats just part of the deal. That leads to a ton of wasted time constantly trying to create workarounds, and your staff will feel that frustration every shift.
68% of diners plan to celebrate at restaurants or bars this holiday season, so having enough people in place is essential. A good candidate might also suggest ways to improve efficiency, such as implementing a waitlist system or simplifying the seating process. Clear communication is also key.
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.
By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.
Catering to solo diners is more just than seating them as restaurants would any other customer. Good operators understand that the party of four that spends $250 over three hours on a four top isn’t more “valuable” than the solo diner that spends $70 in sixty minutes on a two top, or a solo seating experience.
Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. A robust bar and restaurant POS system can simplify thislearn more at Harbortouchs bar and restaurant POS page. Its a system that keeps your seats full all year round.
A smaller but significant portion of those surveyed hope AI will strengthen their digital marketing efforts (26 percent), optimize food prep and waste management (25 percent), enhance crew experiences (21 percent), and help them develop new products and concepts (20 percent). Results also showed that 56 percent of adults in the U.S.
Optimizing the Bar Program with Digital Tools Beverages, especially alcoholic ones, offer some of the highest profit margins in the restaurant industry. To enhance profitability: Implement an inventory management software to track liquor usage and reduce waste. Implementing digital waste tracking systems to identify high-waste items.
Here are some ways they combine forces to tackle waste: Minimizing Food Waste with Precise Order Management When ConnectSmart Host updates table status and guest preferences, that information flows directly to ConnectSmart Kitchen. Real-time communication of large party seating prevents kitchen overwhelm. The result?
A POS for a brewery needs to be able to handle services not normally offered by standard bar/restaurant POS systems. Use a bar POS system to run simultaneous tabs for customers who swipe their card and leave the tab open. Categorize bar tabs by credit card or by a customer’s name. Keep up with your inventory.
BRITA will provide filtered water dispensers and refillable bottles at key LTA events, including Nottingham, Birmingham, Queen’s Club, and Eastbourne, building on its 2024 effort that saw over 200,000 single-use bottles cut, delivering premium hydration and reducing plastic waste. May saw I-CIP average 334.41¢/lb, down 0.4%
sports bar segment. Most of its sales are digital, though customers can order in person at the counter, and there is limited seating. At about 1,500 square feet, Go locations are much smaller than Buffalo Wild Wings’ sprawling sports bars, giving the brand more flexible real estate options. Trending Emerging Brands Chuck E.
As President of the Food & Delivery segment of Novolex, I’ve had a front seat to these dramatic changes, and to the challenges facing the industry as it struggles to survive and adapt. Legislators Will Rethink How to Better Manage Product Waste. Alcohol To-Go Will Expand.
Opening and owning a bar is one of those unique life experiences; you have no idea what it will be like until you actually go for it. In this guide, we're covering everything you need to know about owning a bar to prepare as well as you can for the big opening day. How Do I Run a Profitable Bar?
Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.
This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's.
This should include all tables available for seating customers. Optimize seating arrangements: Arrange tables in a way that maximizes the use of available space without compromising customer comfort. This practice not only keeps the restaurant tidy but also signals to waiting customers that the table is ready for seating.
Consider resizing menu items down, especially if you notice consistent food waste from a specific item. Shorten the menu, allowing for less waste, less purchasing and less labor. Another way to introduce price increases is to introduce new elements to the menu. New and exciting items make it harder to discern specific price increases.
bars & restaurants returned to and surpassed pre-pandemic levels of employment. Failure to adapt will make securing a seat at the table an uphill battle for tech companies. California had the largest YOY growth, with 930 openings–almost 15 percent more than last year. In September this year, there were 12.37
Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Of course, people will always dine out.
Guests may enjoy a variety of seating arrangements, two bars, as well as private cabanas and daybeds offering bottle service and other five-star experiences. Hunter aims to set the bar for floating day clubs at a time when business and trend forecasters have projected strong potential within the new category. Taylor Sokol.
Seated Acquires VenueBook. Seated acquired digital event booking platform VenueBook. With Seated Events, Seated at Home, and Seated, restaurants can drive demand to their three primary sources of revenue in a single, easy to use rewards platform.” and the surrounding region. . and the surrounding region. .”
The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. Bar management software is a tech-forward way to handle many of the elements necessary to operate a bar successfully.
The demands of the modern bar are significant: inventory issues, demanding customers, volatile prices, and — perhaps the biggest of all — staffing, scheduling, and other labor concerns. Bar management software is a tech-forward way to handle many of the elements necessary to operate a bar successfully.
Offering contactless ordering and payment since 2016, GoTab is helping restaurant, bar, brewery, winery, and hotel operators rethink their hospitality service model, especially as they pivot and adapt to the changing regulations due to the current COVID-19 pandemic. Doc's Bar (MBE).
These may include additional cleaning measures like sanitizing between seatings, contactless payment, social distancing via spacing tables, and employees wearing masks. By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. Serving Up a Side of Democracy.
The project will feature three types of bars, which can be seen as three types of experiences for the residents. In addition there is also a poolside bar. The team at Pininfarina recently included the concept in their design for Light Towers, a development in Mexico. – Samuele Sordi, Pininfarina. "In
With a flagship 1,800-seat location in the city of Erbil and a second 800-seat location in Sulaimani (also spelled Sulaymaniyah), ABC is one of Iraq’s most popular restaurant brands, with often busy dining rooms, large social media followings, and billboards all over. Children mob the costumed figure, squealing with delight.
Vera’s Backyard Bar-B-Que (2404 Southmost Blvd, Brownsville, TX; Owner: Armando Vera). reported strong growth and momentum in its restaurant services offerings, with a record-setting Valentine's Day in which Yelp’s reservation and waitlist software helped seat nearly 250,000 diners via Yelp2, a more than 2X increase YoY.
Sidewalk cafes, rooftop terraces, and courtyards are all excellent options for expanding seating. The use of outdoor space often means more seating opportunities for businesses. With a surge in covers, it’s more important to nail down inventory in order to minimize waste and reduce unnecessary costs.
Inaccurate sales forecasting can result in wasted funds on labor, inventory, and even operating expenses for the restaurant. Wasted inventory is one of the most needless - yet avoidable - expenses that a restaurant can make. This number should include in-house seats filled, takeout customers, and delivery customers.
Adding more seating. You can also cut down on utility costs by switching to LED light bulbs or only running a full dishwasher to avoid water waste. If nothing else, this may just be your chance to make everything shiny and fresh so you can garner attention and advertise your restaurant as “new and improved.”
As the country begins to re-open, consumers are flocking to bars to combat the heat and enjoy a drink with their loved ones. Many bars are only able to operate with patio seating, and some may have limited indoor capacity. . Operating under these circumstances presents many challenges for bar owners.
This can mean something as simple as changing up the seating arrangements for a circular wedding ceremony with guests seated in a circle around the couple so they can see them and each other from all angles. In 2022, dried flowers will make their way into weddings for a stylish and sustainable decor trend.
Outdoor seating for restaurants has risen to the top of guests’ wish lists in recent years. That could mean upgrading the tables and chairs to commercial outdoor furniture or adding an al fresco bar complete with bar stools. We asked restaurateurs from coast to coast how they’ve adapted to the new alfresco normal.
Luke Fortney describes Bad Roman as “a Buca di Beppo version of a fern bar meets White Lotus- level decadence.” I grabbed a high banquet seat by the bar, feeling my hot thighs meld with the synthetic fabric, and was greeted by the loveliest server who did not appear to question why one would want to eat ’roni cups alone on a 90-degree day.
With new chairs, tables and barstools, the revamped restaurant boasts an upgraded bar look and feel. This could translate to an additional 500 to 1,500 metric tons of paper waste eliminated annually across the U.S. Artwork inspired by the brand’s heritage transports guests to On The Border’s roots. The Hummus & Pita Co.’s
But you will also find beautiful champagnes produced in two other subregions: the Côte de Sézanne and the Côte des Bar in the department (an administrative subdivision, similar to a county or province) of Aube. With only 15 seats per sitting, you’ll definitely need to plan ahead and book well in advance. Au Bon Manger (Reims).
Founded in 2006, Just Salad is the fast-casual restaurant industry’s leading proponent of zero-waste practices. Their investments align capitalism with positive social and environmental impact, driving toward zero-waste “closed loop” systems that benefit people, the planet and business. 4 Coffeehouse in Beverly, Ohio.
When you keep track of your inventory turnover, you can make sure you're not overordering ingredients, which can lead to high food waste, akin to throwing money away. Knowing how many seatings you're getting out of the tables you have gives you insights into everything from your operating hours, staff, and efficiency in the kitchen.
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