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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

“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.

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The Unlikely Perks of a Larger Restaurant Space

EATER

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.

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‘A Smaller Footprint Isn’t a Limitation – It’s an Invitation to Get Creative’

Modern Restaurant Management

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.

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The Top 30 BBQ Spots in Virginia Ranked

Restaurant Clicks

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.

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Restaurant Tablet Best Practices: Smart Strategies For Success

ChowNow

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.

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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

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.

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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.