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Raw and Ready: Growing a Healthy Fast Casual

Modern Restaurant Management

The owner of Delicious Raw, a healthy fast casual concept launched in 2013, is looking to grow the brand and create a one-stop-shop for healthy consumables for a broad audience. The quality and availability are really high – but it is seasonal. Is that a growth path you see?

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Spring Break Travel is in the Forecast: How to Attract Tourists to Your Restaurant

Restaurant365

Casual dining – 32%. Fast casual – 25%. So, whether you are a specialty kiosk, fast-casual, or fine dining, there is additional money to be made by catering to tourists. Add fresh, seasonal tastes to your menu. Put your menu on display. These sites are a great source of information for travelers.

Travel 146
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Irresistible Instagram Post Ideas to Boost Your Restaurant’s Engagement

Next Restaurants

By fostering a sense of community and rewarding engagement, you’ll turn casual followers into loyal customers who rave about your restaurant. ” This not only creates a fun interaction but also helps gauge interest in potential menu additions. Planning a special-themed menu ? Let your followers pick the focus!

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Inflation Takes a Bite at the Restaurant Industry; How Can Operators Cope?

Modern Restaurant Management

Additionally, menu prices at casual dining establishments rose by an average of 9 percent year over year from 2021. The decreased patronage along with inflation increases running costs, which means increased menu prices. In August of this year, the cost for consumers of purchasing food away from home rose by 8.3

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Top 40 Restaurants in Portland

Restaurant Clicks

Kachka’s dinner menu has options for pre-fixe caviar and vodka tastings along with an incredible a la carte menu with the very best caviar and roe, Russian seafood cocktails, and seafood spreads, pickled vegetables, shareable hot plates, dumplings, and main entrees. They also have a great weekend brunch menu and a la carte dinner menu.

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Three Heavenly Food-Filled Day Trips From Paris

EATER

Lunch and dinner typically begin with an amuse-bouche of seasonal barbajuans, fritters common to the Riviera that are typically filled with ricotta and leafy vegetables like Swiss chard. For everything else, the couple sources within several kilometers of the property. Anne-Claire Heraud Cauliflower at Bloempot.

Food 104
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The Top Places to Eat in Lancaster

Restaurant Clicks

The bistro menu is also impressive in the evening. It has all the French classics, from escargot to quiche, but the menu often changes throughout the season. I can’t even begin with menu recommendations for the Belvedere – anything from the ocean is worth ordering in my opinion. Bistro Barberet & Bakery.