Modern Restaurant Management
MARCH 3, 2023
The report is an authoritative look at the industry and its opportunities based on a range of national surveys of restaurant owners, operators, chefs, and consumers. For others, outdoor dining and alcohol-to-go are becoming table stakes. 69 percent of adults say they like the option to dine outside.
Modern Restaurant Management
DECEMBER 16, 2019
Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining. There’s good reasons to be pessimistic about same-store sales growth for restaurants in December.
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EATER
JULY 6, 2022
Blue Hill at Stone Barns’ alluring story — that a fine dining restaurant could be a model for changing the world — seduced diners, would-be employees, and thought leaders alike. I didn’t do a good job. After consuming what he believes was at least half a bottle of liquor while dancing in the basement, he blacked out.
Open for Business
MAY 19, 2023
The good news is that changing restaurant trends are an opportunity for restaurants to get a jump on the next big thing and get ahead of the competition. Going the extra mile with eco-friendly ideas like composting and local sourcing can show guests that you care about the same things they do. At the upcoming St.
EATER
AUGUST 17, 2023
Clearly they were meant to make me feel good about myself, but their effect was uncanny. The yolk is the purest representation of this dream, a bright orange ball of flavor and “good” fat that dazzles the eye, fills the belly, and soothes the conscience. The Happy Egg yolk was such an aggressive reddish orange it looked like a pustule.
Modern Restaurant Management
FEBRUARY 18, 2020
In essence, this shift should lead restaurants to embrace the idea of maintaining a truly “intelligent” smart kitchen, one that will be tech-equipped to continue evolving with consumer demands. First and foremost, most restaurants are going to see a huge drop-off in the number of customers who dine in.
Modern Restaurant Management
NOVEMBER 2, 2020
Limitations and consumer demand. restaurants are operating at less than 100 percent capacity in their dining rooms. For the restaurateurs who responded to our survey, only 15 percent said they were allowed to dine at full capacity, with nearly half saying they were allowed 50 percent capacity. Patio dining in colder weather.
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