Beverage Menu Seating 
Modern Restaurant Management
DECEMBER 31, 2024
Culinary and Cocktail Trend Forecasts Kimpton is returning with its annual Culinary + Cocktail Trend Forecast highlighting predictions from its global team of restaurant and beverage talent. Freeze-Dried Fruit & Veggie Powders Freeze drying fruits or vegetables enhances both flavor and texture in beverages.
EATER
MAY 14, 2025
In 2022, Kato reopened in a much-larger space and built up its menus, beverage program, and staff. Size of restaurant in 2020: 850 square feet, 24 seats (20 dining room, 4 bar) Size of restaurant now: 4,700 square feet, 56 seats (48 dining room, 6 bar, 2 ADA bar) On finding a space We didnt think we needed over 4,500 square feet.
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Modern Restaurant Management
APRIL 16, 2025
Unlike omakase, which centers on raw fish, kaiseki is a cooked and composed tasting menu that flows with the rhythm of the seasons. The multi-course experience is served at a 10-seat counter with two seatings per evening. Membership is $3,000 annually, with the full amount applied toward all food and beverage purchases.
Modern Restaurant Management
JUNE 27, 2025
percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. At the same time, U.S. chain sales grew just 3.1
Modern Restaurant Management
FEBRUARY 17, 2025
Depending on a guest’s allergies or dietary preferences, AI can suggest personal picks from a restaurant’s menu, for example. Restaurants are responding with creative menu innovations, offering smaller portions, bundled meal deals, and "value bites" menus to provide premium experiences at reasonable prices.
Restaurant Business
JUNE 11, 2025
The of-the-moment menu updates are part of sweeping rebrands at the two chains under owner Ascent Hospitality Management. With the new identity set, Ascent then turned to the chain’s menu. It ultimately changed about 50% of the dinner menu, adding new appetizers and handhelds as well as more complex flavors and modern ingredients.
Restaurant Business
JUNE 27, 2025
The pandemic was in full swing, and we got really busy, like 300-400 DMs whenever we dropped a menu,” he said. I’m more vision, creative, fly-by-the-seat-of-pants. There are a few sweet treats on the menu, and there’s a whole coffee program. In fact, the beverage program was a bit of a fluke. We’d sell out. She’s on time.
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