Modern Restaurant Management

APRIL 24, 2025

Mother’s Day reigns queen as the largest dining-out holiday of the year, with Americans projected to spend around $35.7 Diners are booking their tables well in advance, turning “no reservations available” into a badge of honor that signals high demand and exclusivity. billion on celebrations this year.

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EATER

FEBRUARY 18, 2025

Saivar kade: Traditionally associated with vegetarian shops serving Tamil Sri Lankan fare dosas, idli, frothy milky tea the term saivar kade is now used more generally for small eateries serving affordable food. Maru The UNESCO-listed iconic Galle Fort houses a bunch of phenomenal dining spots, but Maru tops the list.

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Hotels Seasonal Menu Back of House Small Business 260

EATER

AUGUST 10, 2022

Somewhere between “Dora the Explorer” and “No Reservations,” Sarah Thomas’s book series “Kalamata’s Kitchen” introduces kids to global cultures through food In How I Got My Job , folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Sarah Thomas, author of Kalamata’s Kitchen.

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Modern Restaurant Management

FEBRUARY 4, 2022

Menu variety plays a substantial role in every dining experience. Serving smaller portion sizes. A ghost kitchen is a restaurant that only operates out of a kitchen with no dining space. In fact, with apps like Caviar, you can have fine dining in your living room while you binge your favorite series.

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2022 Online Ordering Customer Service Website Management 547

EATER

JUNE 4, 2024

Say bonjour, always Whether it’s at the post office, a boutique, or a fine dining restaurant, say “bonjour” to every single person you interact with. Even a casual corner bistro can easily book up. As more restaurants have moved to online bookings, many also require a credit card deposit as a defense against no-shows.

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Culinary Cues

MAY 20, 2024

His book: Le Guide Culinaire boasted 5,000 recipes, some of which were not his, but were protected historically for their excellence. He would spend endless hours trying to figure out how to re-create the experience of in-house dining through home delivery. This is still the over-riding mission of Ritz Carlton Hotels.

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ChowNow

MARCH 14, 2025

Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. A well-managed operation ensures food is stored, prepared, and served according to local health codes.

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Operations Management Management Front of House 195

Modern Restaurant Management

MARCH 3, 2023

" Pandemic Pivots Become Permanent The temporary "pivots" developed during the pandemic — expanded delivery services, outdoor dining options, to-go alcohol offerings, and investments in technology — are the foundation of the industry's "new normal."

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2023 2022 Consumer Goods Point of Sale 508

ChowNow

MAY 16, 2025

A great dining experience starts long before someone walks through your door. 77% of diners visit a restaurants website before they dine in or order takeout or delivery. The best restaurant websites use high-quality images to showcase not just the food, but the feeling of dining there. One clear button = one clear path.

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ChowNow

FEBRUARY 21, 2025

Diners want the convenience of ordering, booking, and engaging with their favorite restaurants straight from their phones. The Different Types of Restaurant Apps (With Examples) Each of these restaurant apps serves a very specific purpose that will make operating your business significantly easier. 9 FAQs About Restaurant Apps 1.

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Culinary Cues

SEPTEMBER 1, 2023

So, I began to think about patterns and habits of this type and how my exercise goal might serve as a model for restaurants seeking to find a formula for success. How powerful is a complete dining experience and what exactly is it? Let’s define them first: SIGHT: Most positive experiences have a visual component.

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Fine Dining Dine-in Front of House Design 411

Modern Restaurant Management

DECEMBER 4, 2019

Most consumers are comfortable with assuming that ‘Golden Chopsticks Palace’ is probably a Chinese restaurant, and that ‘Luigi’s’ is likely to serve Italian food. Should the customer expect to be served familiar, traditional dishes, or challenging artistic creations by an award-winning head chef?

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Modern Restaurant Management

NOVEMBER 27, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of Drinksgiving and Thanksgiving trends, FSR challenges, and "out-of-the-box" dining habits. 1 ● Come one, come all – While solo dining is up 10 percent YoY, group dining is also having a moment: parties of 6+ are up 8 percent YoY.2

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2025 Loyalty Program Back of House 2024 221

7 Shifts

AUGUST 20, 2024

However, with fewer customers dining out weekly , restaurants must ensure that they can serve each diner quickly and satisfy them enough that they’ll want to return. Tracking and implementing strategies to improve this metric will allow you to maximize your dining space and generate more revenue.

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7 Shifts

SEPTEMBER 16, 2021

It means guests love the food you serve so much that one location simply won’t cut it — and you get to serve more customers, generate more revenue , and expand your business. Switching from a fast-casual concept to fine dining can allow for a nice change of pace. Developing a New Concept. Replicating an Existing Concept.

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Management Management Document Hiring 370

ChowNow

FEBRUARY 12, 2025

Types of Emails Restaurants Can Send Different emails serve different purposes, and mixing up your content keeps your audience interested. Seasonal Menus & Event Announcements If you roll out seasonal dishes, holiday specials, or themed dining experiences, let your audience know in advance. Ask your existing customers.

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EATER

OCTOBER 26, 2020

Servers have to begin an interaction with a guest by telling them what the restaurant doesn’t serve. Closures: Callie Speer’s cool downtown diner Holy Roller in Austin; and fine dining gem Tarsan i Jane and trailblazing organic restaurant Tilth in Seattle. curfew on indoor dining. . curfew on indoor dining.

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Fine Dining Seasonal Menu Dine-in Back of House 329

EATER

SEPTEMBER 9, 2024

Baking is full of mistakes, but it’s a rare baking book that tells you why, and in doing so encourages you to try, try again. Nahid Joon is alive in every page of this book. There is not much new or innovative in this book, but there is a whole lot of delicious nostalgia.

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2024 Book Influencer Take-out 352

EATER

AUGUST 29, 2024

Amy Besa surveils the Purple Yam dining room on the Wednesday evening of its final week of service. Dining at Purple Yam marked a turning point in Punla’s interest in Filipino food. Working in fine dining at the time, “I was like, I don’t really know how to cook my own culture’s food ,” Punla says. has grown full.

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EATER

DECEMBER 1, 2023

Illustration by Bea Hayward Once a luxury reserved for posh dinners, fish roe has become the snack du jour at restaurants across the country — and it’s blurring the lines between casual and formal dining Caviar has gone on a journey over the past few years. Dalida in San Francisco is surrounded by some of the wealthiest counties in the U.S.

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7 Shifts

FEBRUARY 15, 2022

Cummings is a lifer in the industry—a chef-restaurateur turned podcast host for Best Served Creative , where he interviews industry leaders and helps advocate for a better restaurant work environment. So he created a universal training manual, his book— The Surprise Restaurant Manager. Listen to Rachael Nemeth's episode here.

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Social Media Hiring Website Management Hospitality 448

Culinary Cues

SEPTEMBER 14, 2023

There are masters to serve, people who depend on the work of the culinary professional, who trust that their food will be prepared properly, that it will be managed and handled well, and the plate viewed as an important canvas on which the technician and artist paints. They represent what they feel through their art medium.

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Employee Relations Training Take-out Fine Dining 449

Culinary Cues

APRIL 18, 2020

He wrote one of the first books on the art of cooking that depicted kitchen life during these times and serves as one of the early foundations of the development of French cuisine. [] BARTOLOMEO SCAPPI. A truly remarkable chef who came into prominence following the French Revolution.

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Hotels Innovation 2002 Book 437

EATER

MAY 16, 2025

I do have concerns if it even feels right to have this fine dining or special experience restaurant at this price point when theres still so much suffering, Silver wonders. No server who has lost a loved one needs to relive that trauma every time they step out into the dining room. We are hanging in there the best we can.

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7 Shifts

AUGUST 12, 2020

Their business is built on the power of word of mouth—one of, if not the most useful marketing tools in the book. Make all touchpoints of your restaurant feel like the cool, casual, fusion, or fine dining establishment it is. Maybe it’s the way you cook or serve the food like teppanyaki restaurants. Need a napkin?

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Marketing 2020 SEO Loyalty Program 418

EATER

APRIL 25, 2023

Caldosas (literally “brothy”) consist of a bag of Picaritas — a rectangular-shaped, barbecue-flavored commercial corn chip — heaped with scoops of local ceviche, shaken a little, and served with a spoon. The dish is equally at home sold from the trunk of a car and at the country’s finest dining establishments.

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Fine Dining Back of House Point of Sale Merchandise 274

Sante

MARCH 24, 2025

12 Wine Wine & Dine Content Cloud Competitions Creative Cocktails First Press Food Gold Star Management May I Quote You? This moment was special, and it changed the way the individual viewed the experience of dining and the components that make it right. Can you remember that moment in time when this happened to you?

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Seminar Food 2025 Magazine 130

EATER

SEPTEMBER 29, 2023

Martha Cheng Hy’s Steakhouse was synonymous with Calgary dining in the 1950s, but as Canadian tastes have changed over the decades, a Waikīkī offshoot has become a time capsule of the iconic original It wasn’t long after opening in downtown Calgary in 1955 that Hy’s Steakhouse became synonymous with Alberta food culture.

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Modern Restaurant Management

FEBRUARY 28, 2020

With so many amazing new dining and entertainment experiences emerging around the world, it feels good to be a part of that revolution and to bring something unique back to San Diego.” Hunter also has plans for a robust dining program in partnership with San Diego’s top restaurants and caterers.

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Coaching Point of Sale Customer Experience Retail 419

EATER

APRIL 28, 2022

Hotels and campgrounds have begun routinely booking up well in advance. These groups left a legacy of no-nonsense dining, but those traditions have trickled down into plenty of fun quintessential dishes. Many are small, mom-and-pop restaurants that have served communities for years. What is Yooper cuisine?

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Back of House Fine Dining Brewery Small Business 246

EATER

SEPTEMBER 11, 2024

Lille Allen Six chefs and restaurant owners from across the country explain why restaurants feel so expensive right now, and how they’re coping with high prices and customer complaints Dining out involves calculating the intangible: What is hospitality worth to you? Things are feeling more expensive everywhere. That’s still not quite enough.

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EATER

DECEMBER 15, 2021

You were just given a generic list of suggestions for dining options, straddling a line between ludicrously expensive and horribly grim.”. “There was always a gift shop with ice buckets and t-shirts for sale. If you were a tourist, you were never invited for lunch or dinner. Perrier-Jouët.

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Back of House Tourism Hotels Vineyard 284

EATER

APRIL 6, 2023

But after the flurry of press releases, joyful Instagram posts, and weapons-grade whining from a few who were left off the list, a somewhat altered Vancouver dining scene has emerged from the fray with hiked prices and impossible-to-score reservations. It’s a cash-grab for sure,” said one Vancouver chef who asked to remain anonymous.

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Fine Dining Reservations Pricing Cash Management 246

Modern Restaurant Management

JUNE 1, 2020

In New York, California and Illinois, even as the on-premise space remains closed (for in-outlet dining/drinking), sales velocity continues to improve week-over-week, as both the market and consumers continue to adapt to the new trading style. Consumer demand is strong in states that have started reopening to dine-in.

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Modern Restaurant Management

JULY 14, 2020

Miso Robotics understood where we could improve and stay true to White Castle’s brand of taste, innovation and best-in-class dining. The company currently serves more than 500 hospitality customers in categories such as fine dining, fast casual, breweries, food halls and hotels. Fresh Approach to Kosher.

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Mobile Ordering Certification Loyalty Program Kitchen Safety 410

7 Shifts

OCTOBER 31, 2022

This section gives a high-level overview of the business you're looking to start: tell investors what your restaurant is all about, who your team is, and how you're going to serve the market. Speak to what sets you apart from the pack, what food you'll serve, the service style (fast-food, fast casual, fine dining, etc.)

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Point of Sale Back of House Document Download 397

EATER

OCTOBER 22, 2021

Packed with restaurants, farmers markets, fishing lakes, and cozy B&Bs, it’s a place where farm-to-table dining is (and has always been) just the status quo. From Seneca to Skaneateles, Cayuga to Canandaigua, here’s all you need to know about dining through the Finger Lakes. Table offers a chef’s table and communal dining, F.L.X.

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