Catering Fine Dining Guest Recovery Seasonal Menu 
Modern Restaurant Management
JANUARY 12, 2022
This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. Along with furthering their technological investments, operators are also altering their physical restaurant locations to cater to delivery. 55 percent plan to add more space for pick-up.
EATER
DECEMBER 6, 2022
This is the year that a bakery — not a bakery-plus-restaurant, not a bakery with a savory menu too, just a damn good bakery — can feel revolutionary, even when sticking to the classics. With a menu of compelling bites like beef heart skewers and glistening ceviche, the city has embraced Amazonia as a nightlife destination in its own right.
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Modern Restaurant Management
MARCH 8, 2024
In this edition of MRM Research Roundup, we feature news about an influx of catering orders, the topic of tipping, the rise of kiosks and affordable Michelin restaurants. Among the highlights: On or Off Prem Same-store catering transactions increased +71 percent in Q4 2023 compared to Q4 2022. 1 percent from Q3 2023 to 16 percent.
Modern Restaurant Management
DECEMBER 4, 2020
There’s just not the same amount of volume in takeout as there is in in-person dining.” ” The Long Road to Recovery. he warm summer months and the arrival of outside dining provided a lifeline for a dining and hospitality industry that has been hit immensely hard by the COVID-19 pandemic. Shopping malls.
Modern Restaurant Management
SEPTEMBER 14, 2021
“Over the past 40 years, TSFR has developed a strong reputation as a leader in the restaurant industry and fostered a talented and engaged team that delights our guests,” said Mark Schostak, Executive Chairman at TSFR. The companies will launch a two-way integration. ” As part of the week-long celebration across its U.S.
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.
EATER
JANUARY 18, 2022
Strolling through the city, sizzling comales awaken the senses with aromas of chiles, tomatoes, and spices, while young locals can be heard toasting the enlivened dining scene. And for dinner, goat curry or a nouveau tasting menu, followed by Cuban cigars and aged rhum agricole. Grab a glass. Bill Esparza. San Antonio, Texas.
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