The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

Sustainability 52

Sustainability Seasonal Menu Audits Outdoor 52

Restaurant Engine

AUGUST 9, 2023

Each time someone dines with you, their food should taste just as good as it did the time before. You don’t want either of these to slip during busy times or busy seasons. Perhaps you’re looking for some suggestions on how to do that. The good news is that we have compiled five tips to take your restaurant to the next level.

Compost 52

Compost Recycling Website Management Employee Relations 52

Notch

MARCH 17, 2022

In fact, a survey taken by Menu Matters of 750 consumers across the US found that sustainability is more important to consumers now than it was a year ago. Sustainability has had an ongoing and increasing influence on operations in the foodservice industry. And, t he pandemic hasn’t shaken diners' interest in sustainability.

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Sustainability Operations Seasonal Menu Compost 52

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.

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Sustainability Waste Food Supply Recycling 178

Restaurant365

JANUARY 13, 2022

Fortunately, there are a lot of great options when it comes to recyclable and compostable takeout containers and paper products. Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Below are our 7 guest preference predictions for 2022.

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2022 Compost Recycling White Paper 78

EATER

APRIL 11, 2023

He plucks them from composted wood chips nestled in cardboard boxes, and carefully puts them in a clean new box. Yang smiles as he shows off his heaping compost pile: He says he reclaims three to five tons of organic green waste every few weeks to produce substrate, the woody equivalent of soil, for his mushrooms.

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Compost 2000 2012 Fine Dining 97

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 percentage points.”

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2019 Compost Mobile Ordering Point of Sale 106

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

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2023 2022 Consumer Goods Point of Sale 199

Future Food

DECEMBER 5, 2019

The evolution, financial viability & marketability of plant based menu options. Menu shapers will become seriously experimental with the flexitarian crowd in 2020. One-stop-shop for the complete hospitality experience; A) Cinemas are doing this by adding dining and craft bar lounges. Service Excellence at every price point.

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Hospitality 2020 Food Point of Sale 145

Future Food

NOVEMBER 7, 2021

The Trends to Watch in 2022 & Beyond The changing face of Food & Hospitality. Towards the end of each calendar year, we like to take a look back at how the industry has shifted, the trends that have taken off, and try to pre-empt the future face of the industry.

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2022 Food Supply Entertainment Hospitality 148

Xtra Chef

NOVEMBER 18, 2020

It can include anything from a server dropping a tray of food as they make their way through the dining room to a prep cook accidentally knocking over their cutting board. Those projections, along with seasonal recipe modifications, should be used to better anticipate what you’ll actually use. Food Spillage.

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Waste Food Front of House Compost 110

Restaurant Clicks

DECEMBER 20, 2021

If you’re looking to celebrate in Sacramento, you have plenty of options to dine as a private group while touring this historic town’s many attractions. Whether your celebration is big or small, you can find the best private dining in Sacramento on my eclectic list of classy and delicious restaurants. Ella Dining Room & Bar.

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Dine-in Fine Dining Seasonal Menu Book 125

EATER

MAY 5, 2021

Although we did offer delivery, our menu decisions, like most of our decisions, had up until that point prioritized the entire dining room experience. The pandemic has forced restaurants to accommodate delivery in order to stay relevant. And there’s no going back now. But it was an upgrade in flavor deemed worth the investment.

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Delivery Back of House Food Order Online Ordering 116

Restaurant Clicks

OCTOBER 12, 2021

This former summer cabin-turned fine dining restaurant became part of the Monette family in 1971 and has served locals and tourists alike for over five decades. Dining choices have a four-course menu and a chef’s tasting menu. Here, I’ve gathered a list of the best restaurants in Boulder, CO. Blackbelly Market.

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Online Ordering Back of House Food Order Seasonal Menu 117

Restaurant Clicks

NOVEMBER 4, 2021

You can bet that Seattle’s west coast bounty of fresh fish and produce underlies a food scene that is equally as fresh, and when combined with Seattle’s unique creativity, makes for a fun, new, and exciting dining experience. Not only do they fire pizza in their sizable wood-fired oven, but they also have seasonal wood-fired veggies.

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Back of House Online Ordering Seasonal Menu Bar 122

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. Protein Bar & Kitchen Goes Beyond.

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Fast Casual Seasonal Menu Innovation Customer Experience 93

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Curry Up Now Secures Investment. Select U.S.

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Franchise Franchising Fast Casual Leadership 113

EATER

DECEMBER 23, 2020

SingleThread has been hailed as the pinnacle of farm-to-table dining. Like Blackberry Farm in Tennessee and the Willows Inn on Washington’s Lummi Island, SingleThread epitomizes an over-the-top ideal of farm-to-table dining. Kyle and Katina Connaughton at SingleThread Farm in Sonoma County, California.

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Menu Agriculture Seasonal Menu Vineyard 128

Modern Restaurant Management

NOVEMBER 2, 2020

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. Limitations and consumer demand.

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2020 Mobile Ordering Hotels Food Safety 219

Modern Restaurant Management

AUGUST 28, 2020

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. The documentary is available on-demand exclusively on Hulu.

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Allergens Kitchen Safety Guest Recovery Customer Service 121

EATER

AUGUST 17, 2023

On how the so-called farm egg and its yolk became unlikely fetish objects An egg yolk is precious; a hundred are terrifying. The wet yolks cluster densely as if just emancipated from a sac, the sort of potential life form that portends doom in a sci-fi movie: When all of these hatch, we’re f *d. six of them blue and six of them brown.

Consumer Goods 85

Consumer Goods Compost 2008 Magazine 85

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.

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Food Truck Customer Service Customer Experience Front of House 124

Modern Restaurant Management

SEPTEMBER 14, 2021

TEAM Schostak Family Restaurants (TSFR) is celebrating its 40th anniversary along with the anniversaries of employees that have been with the company for 20 years or more. “This milestone is significant and we could not be prouder for the contributions our team has made to our success. . Sandy Reinhardt joined Schostak Brothers & Co.,

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Food Tip Distribution Guest Recovery Food Safety 164

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. FAT Brands Chairman and CEO Andy Wiederhorn.

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2020 Kitchen Safety Consumer Goods Point of Sale 136

Modern Restaurant Management

SEPTEMBER 15, 2020

The Hospitality Recovery Coalition includes DISCUS, the American Distilled Spirits Alliance (ADSA), the Council of State Restaurant Associations (CSRA), the National Restaurant Association and TIPs. “Without assistance at all levels of government, many of these businesses will be forced to close their doors. .”

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Fast Casual Casual Menu Mobile Ordering 135

Sustainability Beyond the Plate

JANUARY 26, 2017

Composting can be considered a form of recycling. A compostable item is a certain type of biodegradable item that breaks down relatively quickly into humus , a substance that enriches soil. An extensive list of composting terms and their definitions can be found here. Let’s talk about what that means for you.

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Recycling Waste Compost Reference 40

Modern Restaurant Management

OCTOBER 31, 2019

National Menu Trends. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. They also analyzed how their national menu trends compared to the menus of their James Beard award-winning customers. Optimizing wait time is critical, the study found.

2019 135

2019 Mobile Ordering Online Ordering Customer Experience 135

Modern Restaurant Management

FEBRUARY 14, 2020

” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” ” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” ” For every burger sold, $0.50

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Back of House Hotels Leadership Design 114

Restaurant Clicks

OCTOBER 8, 2021

New York City is also a go-to destination for people to sample quality food in unique dining settings. With several options available, you’re bound to find delicious menu options that even meat-lovers can enjoy. With several options available, you might ask yourself this: which ones are the best? HanGawi Restaurant. Order Online.

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Food Seasonal Menu Online Ordering Reservations 101