Compost Dine-in Fine Dining Innovation 
Modern Restaurant Management
APRIL 11, 2024
Brands find themselves at a pivotal juncture, where they have the opportunity to both captivate customers and secure their loyalty through a thoughtful blend of innovation and tradition. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.
Modern Restaurant Management
FEBRUARY 28, 2024
In a world reshaped by the pandemic, evolving labor markets, and shifts in consumer behaviors, restaurant owners are increasingly turning to technological innovations. This not only streamlines the ordering and dining experience but also boosts customer convenience, providing swift and enjoyable visits that encourage repeat business.
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Modern Restaurant Management
MARCH 16, 2021
environments and are now seen everywhere from fine dining to counter service and everywhere in between. This movement toward more sustainably sourced food in both our fast-casual and fine dining restaurants will continue to expand in the future. Mark Hoefer, General Manager, Le Bilboquet Atlanta.
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. This was largely due to a favorable shift in the Thanksgiving holiday. Same-store sales growth was 1.6
Open for Business
MAY 19, 2023
Innovations like AI, robots , and even QR codes can help restaurants succeed by keeping labor costs down while still delivering on guest experience. Hospitality trends are constantly shifting, and there’s only so much a restaurant owner can do to predict what’s coming next. Bar seating with light bites continues to be a hospitality trend.
Modern Restaurant Management
OCTOBER 16, 2019
Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.” From cups to straws, all of Ono’s consumables are compostable, making Ono more sustainable compared to traditional smoothie establishments. Ono Food Co.
The Restaurant Times
SEPTEMBER 27, 2021
Customers were apprehensive about dining in at restaurants due to the outbreak of the deadly virus. Since dining was no more the option, food delivery witnessed an evident rise. Though food delivery packaging always played an important role in the restaurant business, post COVID-19, it has become even more essential. You ask why?
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