Compost Fast Casual Fine Dining Hospitality 
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. “Most QSR and Fast Casual brands have already adopted a digital ordering program.
Modern Restaurant Management
OCTOBER 16, 2019
“Fast food options usually fall into two buckets: fast, healthy, and unaffordable, or fast, unhealthy, and affordable and nothing in between. 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.”
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Modern Restaurant Management
FEBRUARY 18, 2020
Elo’s Sonal Apte, vice president of retail and hospitality. First and foremost, most restaurants are going to see a huge drop-off in the number of customers who dine in. Of course, people will always dine out. A lot of places are also offering dine-in only specials or dishes that can only be ordered in-house.
Modern Restaurant Management
MARCH 3, 2023
." Pandemic Pivots Become Permanent The temporary "pivots" developed during the pandemic — expanded delivery services, outdoor dining options, to-go alcohol offerings, and investments in technology — are the foundation of the industry's "new normal."
Modern Restaurant Management
SEPTEMBER 14, 2021
The James Beard Awards mission is to recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system; as well as a demonstrated commitment to racial and gender equity, community, environmental sustainability, and a culture where all can thrive.
Modern Restaurant Management
AUGUST 28, 2020
Etana Diaz, who began her career as a pastry chef and a line cook in fine dining, but found her true love for butchery after discovering that pastry wasn’t her passion. He was instrumental in organizing the Frederick Community College Hospitality Program. with his first venture being the operation of the Roy Rogers on Rt.
Modern Restaurant Management
DECEMBER 31, 2019
Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. With the rise of delivery and take-out, restaurants will start getting creative with the in-dining experience. take hold of the service, restaurants will focus more on the experiential side of dining than the products themselves.
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