The Rail

JUNE 30, 2025

But when the music starts to hum consistently — when your tables stay full, your team is humming, and your books are finally in the black — that’s when your thoughts naturally drift to what’s next. You can discover more about how education empowers smarter decisions and drives sustainable success in today’s competitive landscape.

Education 130

Education Food Supply Seasonal Menu Point of Sale 130

Modern Restaurant Management

NOVEMBER 27, 2024

Ninety-five percent of those surveyed reported using some form of AI in their restaurant, with the most common being AI-assisted inventory management (35 percent), AI menu optimization (35 percent) and AI reservations/bookings (32 percent). Nearly 29 percent of U.S. population.

2025 221

2025 Loyalty Program Back of House 2024 221

EATER

MAY 16, 2025

The hurricane hit during the fall and the winter shopping season, particularly busy and profitable times of year for local businesses. According to Meghan Rogers, executive director of the Asheville Independent Restaurant Association (AIR), in 2025, many restaurants are still operating on limited hours and with scaled-back menus.

Tourism 203

Tourism 2024 Small Business 2025 203

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. Use this data to establish clear and specific goals and adjust your strategies as needed.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. Of those, 14 percent plan to book five or more weeks out.

Food Truck 251

Food Truck Fast Casual Food 2024 251

Goliath Consulting

JULY 19, 2023

In this article, we are thrilled to introduce a remarkable new book written by our very own Jay Bandy. Join us as we delve into the key takeaways from this enlightening book. Bandy’s book emphasizes the importance of streamlining processes, optimizing resources, and implementing efficient systems.

Leadership 195

Leadership Book Customer Experience Seasonal Menu 195

Modern Restaurant Management

AUGUST 19, 2020

Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends. The two companies have joined forces to offer a version of Sally the Robot that will exclusively serve Saladworks’ rotating, seasonal menus.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Paper Chase Accountancy

JULY 2, 2025

Professional tips for hospitality accounting that directly contribute to sustained business growth. Waiting until year-end to reconcile your books is an invitation to unwelcome surprises: unexpected tax liabilities, misreported income, and crippling cash flow issues that could have been identified and addressed months earlier.

Cash Management 82

Cash Management Tip Distribution Point of Sale POS 82

EATER

MARCH 27, 2024

It is also a natural offshoot of a long-growing interest in knowing where our food comes from and (for those of us who have the means to do so) a preference for sourcing ingredients that are locally and sustainably produced. Organized by season into four main sections, the book begins with the sunlit sensory overload of spring.

Kitchen Safety 292

Kitchen Safety Seasonal Menu Food Safety Food Supply 292

EATER

OCTOBER 1, 2024

Most notably, chefs like Matthew Cooper, Rob Nelson, and Case Dighero have earned national recognition as ambassadors of High South cuisine , which champions local farmers and culinary sustainability. 21c is the official hotel of the film festival, and it books up fast, so plan your visit accordingly.

2011 260

2011 Food Truck Hotels Seasonal Menu 260

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! Reduce the carbon footprint of your menu Just like food waste, the food we eat still leaves the same footprint. Leveraging local suppliers allows you to make unique seasonal menus too.

Food Supply 300

Food Supply Waste Seasonal Menu Equipment 300

Modern Restaurant Management

MARCH 11, 2020

.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. ” Spring Scoop highlights include: Elevated, Upsell-Worthy Bar-and-Grill Favorites. Plant-Forward Offerings.

Bar 386

Bar Cash Management Loyalty Program Point of Sale 386

7 Shifts

SEPTEMBER 26, 2022

A resume for a cook or chef job should include familiarity with and specific experience in the following areas, if applicable: Food prep of specific menu items. Cooking specific menu items. Menu item creation and menu building. A plant-based QSR might like to know about your passion for sustainability. Mentorship.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

EATER

DECEMBER 15, 2021

As one of only a handful of houses with crayères — Gallo-Roman chalk quarries that were hand-dug into the limestone subsoil approximately 100 feet deep, and used today as cellars — Ruinart already boasts one of the most sought-after visits to book. With only 15 seats per sitting, you’ll definitely need to plan ahead and book well in advance.

Back of House 284

Back of House Tourism Hotels Vineyard 284

Hot Schedules

NOVEMBER 3, 2021

What Hotel Menu Trends Will Define 2022? E xperts predict the global hotel industry in 2022 will return to 80 percent of 2019 demand — as more vacationers return to the fold and business travelers book trips once more, how have your offerings adapted to post-pandemic consumer demands? Sustainability. b3lineicon|b3icon-trees|?|Trees.

Hotels 148

Hotels 2022 Menu Tip Distribution 148

Modern Restaurant Management

FEBRUARY 21, 2020

. “VISIT PHILADELPHIA and the James Beard Foundation are thrilled for our unique partnership that brings the culinary and tourism industries together to make it easy for travelers to support delicious, diverse, and sustainable food,” said Jeff Guaracino, president and CEO, VISIT PHILADELPHIA. As the first sushi chain in the U.S.

Brewery 348

Brewery Design Food Supply Equipment 348

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023 508

2023 2022 Consumer Goods Point of Sale 508

EATER

MARCH 2, 2022

With only 22 seats and a strong reputation (built over a series of pop-ups and collaborations, with profits funneled to charities), Dame is popular enough to be booked solid every night. Monday diners at Dame tend to be more industry veterans who order the whole menu and full bottles of wine. Menu price: $29. Profit: $5.07.

Front of House 246

Front of House Seating Small Business Food Order 246

EATER

SEPTEMBER 12, 2023

Andrea D’Aquino /Eater New books by Sohla El-Waylly, J.J. Sussman’s first solo book, the acclaimed 2019 Sababa , focused on another vibe: the titular everything-is-great state of being found in her adopted homeland of Israel. Johnson’s latest book isn’t interested in facades.

2023 363

2023 Book Point of Sale Take-out 363

Modern Restaurant Management

FEBRUARY 28, 2020

Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. Ariane Daguin, Tom Colicchio and more attend D'Artagnan's 35th Anniversary at Metropolitan Pavillion.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

EATER

SEPTEMBER 6, 2022

The Oakland chef has achieved her life goal of building community — through her storied (but now-closed) restaurant, her media work, and her newest book, “California Soul.” I’m honestly really proud of this book,” Holland says. I achieved my life goal, but then it just wasn’t sustainable in this economy.”. s birthday in 2008.

Book 246

Book 2014 Seasonal Menu 2003 246

Lavu

JUNE 6, 2025

Book Your Free Demo Now How to Determine Labor Cost Percentage To determine the labor cost for a restaurant, you will need to calculate the total amount of money spent on labor (wages, salaries, benefits, etc.) Reducing restaurant expenses is critical for improving profitability and sustainability.

Loyalty Program 78

Loyalty Program Waste Recycling Inventory 78

EATER

OCTOBER 18, 2023

Whether it’s a seasonal chiffon sheet cake or ice cream infused with hoja santa or black garlic, it’s never been a more joyful and exciting time to order dessert. The chef applying lessons from pastry to the whole menu Cat Cardenas Tavel Bristol-Joseph. I try to keep some sort of meringue on the tasting menu — I love meringue.

Seasonal Menu 313

Seasonal Menu Back of House Take-out Front of House 313

7 Shifts

AUGUST 4, 2020

There are simpler alternatives than investing in new energy-efficient equipment or reworking your menu with plant-based dishes—though they would help! Reduce the carbon footprint of your menu Just like food waste, the food we eat still leaves the same footprint. Leveraging local suppliers allows you to make unique seasonal menus too.

Food Supply 221

Food Supply Waste Seasonal Menu Equipment 221

EATER

FEBRUARY 25, 2022

Après-ski: Powderhounds of all skill levels, from pizza-french-fry beginners to black-diamond experts, love skiing here for the multilevel terrain, scenic vistas, lengthy ski seasons, and lively après-ski culture. Seasons : The Canadian Rockies are an all-year destination. The ski resorts at Lake Louise, Banff Sunshine Village, and Mt.

Hotels 246

Hotels Front of House Seasonal Menu Fine Dining 246

EATER

APRIL 28, 2022

Hotels and campgrounds have begun routinely booking up well in advance. If you do decide to visit off-season, double-check the hotels and restaurants you want to visit will be open. Mackinac Bluffs Maple Farms in the eastern UP has produced all-natural organic syrup since 2011 through sustainable practices in their sugarbush.

Back of House 246

Back of House Fine Dining Brewery Small Business 246

Lavu

JUNE 26, 2025

Whether you’re a seasoned operator or just getting started, understanding the numbers behind your business can mean the difference between breaking even and breaking records. A strong understanding of the basic accounting practices allows you grow your profitability and run your restaurant in a financially sustainable manner.

2025 113

2025 Cash Management Point of Sale POS 113

Ken Burgin

OCTOBER 19, 2021

When Should You Increase Menu Prices? It’s better to act sooner rather than later, and if you’re expecting sustained price rises over the next 12 months, make plans for a few adjustments every quarter. Be flexible and have deals available for off-peak or special bookings. But charge what the place is worth.

Pricing 158

Pricing Menu Food Supply Seasonal Menu 158

Restaurant Clicks

NOVEMBER 19, 2021

They have a Chef’s Tasting Menu and a Vegetarian Tasting Menu for group dining and private parties. Owner and restauranteur Danny Meyer and Head Chef Michael Anthony have consistently won James Beard awards for the outstanding ambiance and stunning seasonal menus. The menu is a rotating tasting menu of the Chef’s choice.

Dine-in 138

Dine-in Seasonal Menu Fine Dining Book 138

Restaurant Clicks

DECEMBER 5, 2021

While seafood is their specialty, you can also find high-quality steaks and poultry on their menu, along with appetizers and vegetables. The menu at Altius features simple, local, and seasonal ingredients cooked to perfection and combined to create visibly stunning plates that taste amazing. The Capital Grille.

Dine-in 133

Dine-in Fine Dining Front of House Book 133

Modern Restaurant Management

JANUARY 9, 2020

With its delicious burgers and fresh proteins chargrilled over an open flame, The Habit Burger Grill offers consumers a diverse, California-style menu with premium ingredients at a Q.S.R.-like “We truly believe in forming our menu around as many high-quality, local ingredients as we can and look forward to doing so in Austin.”

Fast Casual 282

Fast Casual Online Ordering Customer Service Employee Relations 282

Sante

OCTOBER 8, 2019

Inspired by McLellan’s supper clubs of the same name, where each dish included a wild element, the menu at Wilder will have many wild components from around London and other parts of the UK, many picked by McLellan himself. Seafood will be sourced from Cornish company Fish for Thought, who avoid varieties where stocks are low.

Bar 100

Bar Seasonal Menu Front of House Sustainability 100

Modern Restaurant Management

NOVEMBER 5, 2019

During that period, McDonald's also undertook several "velocity growth accelerators," including (1) an Experience of the Future layout, which features a combination of ordering flexibility, customer experience, and a more streamlined menu; (2) mobile ordering and payments; and (3) delivery alternatives. "When in January 2017.

Waste 253

Waste Food Leadership Customer Service 253

Restaurant Clicks

OCTOBER 26, 2021

The menu is diverse and expansive, making The Hudson Cafe the perfect place to dine with your family and friends. If you prefer a savory breakfast, look no further than the Benedicts Menu. The food and drink menus are seasonal and are often revamped. Selden Standard. Grey Ghost Detroit is also open for dinner service.

Website Management 143

Website Management Fine Dining Back of House Online Ordering 143

Future Food

JANUARY 30, 2020

Cutting back on the menu – e.g. poached eggs only, no fried items. However, they all sacrifice a level of customer service which may, in turn, erode the foundations for a sustainable business. The most obvious use of technology substituting for human interaction is with bookings. Image via Broadsheet).

Technology 107

Technology Front of House Customer Service Back of House 107

Restaurant Clicks

JUNE 3, 2021

Their menu is always changing, but order the Impossible Sliders if you see them! The White Queso and the Shrimp Tostada are absolutely winners in our book for menu items. What to try on the menu? The menu is globally inspired and representative of the goal of bringing cultures together. and nationwide.

Outdoor 148

Outdoor Dine-in Reservations Front of House 148

Paper Chase Accountancy

JULY 10, 2025

This includes maintaining the books for restaurants and bars, and providing hospitality accounting solutions. Accounting for Hotels and Restaurants : This involves unique considerations like fluctuating seasonal demand and inventory control. By doing so, they can adjust menu prices or supplier strategies accordingly.

Cash Management 52

Cash Management Hotels Restaurant Law Small Business 52