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Restaurateurs Foresee Bright Future as Fine Dining Turns Vegan

Modern Restaurant Management

We are witnessing the evolution of fine dining. With increasing promotions in restaurant magazines, food blogs, and social media platforms, more people are expected to join this mega-trend. Astonishingly veganism is a chief enabler of this culinary transformation. Bn at an impressive 22 percent CAGR in 2022.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Cheese should be from a local or regional cheesemaker and let the customer know where it came from and why its so special. Make sure everything is made in house just like that fine dining chef would do for a ten- course tasting menu. Make the sandwich your lifes work. Choose your oven wisely.

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IMMIGRATION AND THE BUSINESS OF FOOD

Culinary Cues

If you enjoy dining out, its time you gave some thought to what it takes to prepare and serve those items that give you pleasure on the plate. They can work with special permission but alas, sometimes they are simply paid under the table. The one thing that can thwart this prosperity is continued tightening of the willing labor pool.

Food 446
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WILL THE RESTAURANT EXPERIENCE BECOME IMPERSONAL

Culinary Cues

Customers are becoming more discerning about value and anxious about the price of a meal (from quick service to fine dining). The restaurant has been, is, and hopefully will remain a special place for gathering, celebrating, relaxing, learning about, and enjoying the work of the chef and mixologist.

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EVERY PLATE TELLS A STORY

Culinary Cues

Connections give a dish special value, added importance, and character that goes beyond flavor and visual appeal. The dish was elevated to an entirely different level as the guest became the most important person in the dining room during the process. As examples, any restaurant can, and so many do, offer Caesar Salad as a menu staple.

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DON’T NICKEL AND DIME YOUR GUEST or IMPRESS THEM WITH QUANTITY

Culinary Cues

It is important to always keep in mind that dining out is still a luxury, even though more and more families have built it into their lifestyle. Whether a quick service restaurant, family dining, food truck, or white tablecloth fine dining operation – there will always be some level of price sensitivity.

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CHEFS – REMEMBER THE MAGIC

Culinary Cues

There is something very special about working in a professional kitchen, something that is hard to explain unless you are there. The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra.