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Table for One – Elevating the Solo Dining Experience

Modern Restaurant Management

Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news. Just the “cover count.”

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Catering and Event Planning Trends for 2020

Modern Restaurant Management

Wellness is a still a top trend in catered events for 2020. What will inspire event themes and design in 2020? What menu inspiration will chefs use as they create new and fine tune traditional favorites? It is important to people to continue their commitment to the diet and lifestyle they follow.

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

What can you expect to see on menus in 2025? Read on for predictions from industry insiders that include chili crunch, black limes, newstaglia, stealth health, and elevated snacking. ” Guests will have the opportunity to experience many of these trends come to life at Kimpton restaurants and bars across the globe.

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‘A Smaller Footprint Isn’t a Limitation – It’s an Invitation to Get Creative’

Modern Restaurant Management

Quick-service and fast-casual concepts are leading this transformation, developing layouts that can seamlessly shift between dine-in, takeout, delivery, and potentially even catering or retail components. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow.

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How to Make Your Restaurant a Solo Dining Destination

Modern Restaurant Management

It’s been identified as an emerging dining trend – with a 2020 study by NPD Research Group finding single diners have increased their share of U.S. This shift in consumer behavior underscores the need for restaurants to cater to this growing customer demographic. restaurant visits to a record 35 percent.

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What are Some Additional Ways to Build Revenue Streams and Prepare for the Winter Months?

Modern Restaurant Management

With outdoor dining occupying the foreground, and bars and indoor dining taking a back seat to consumer preferences, it begs the question: what happens when it gets cold? Outdoor dining works great during the warmer weather, and for facilitating additional curbside/delivery.

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Microclimates in Dining: Tailoring Spaces for Every Generation

Modern Restaurant Management

Beyond the surface-level elements such as décor and spatial layout, as architects and designers we must acknowledge the significance of catering to the diverse preferences of each restaurant’s clientele. When it comes to Millennials, born between 1981 and 1996, their dining preferences are shaped by a blend of values.

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