Culinary Cues
FEBRUARY 13, 2022
The good news is that restaurants are beginning to see an increase in sales as more and more customers return to in person dining in addition to their new habit of ordering for home delivery. Using everything from hoof to snout will be the price of admission for todays and tomorrow’s cooks. [] Variety on the Plate.
Culinary Cues
AUGUST 22, 2022
There was little waste since managing twenty seats was much easier than trying to fill expansive dining rooms with a turn or two on busy nights. Instead of thirty-gallon trash cans spread out through the kitchen, there were two much smaller cans, a recycling bin, and tubs for compost. Good friends, good food, good times.”.
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Restaurant Engine
AUGUST 9, 2023
Each time someone dines with you, their food should taste just as good as it did the time before. Look into composting as well. Many cities have companies that offer you compost bins for food scraps that they pick up each week. They are the lifeblood of your restaurant, returning again and again to dine with you.
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. Expect for casual dining, upscale casual and fine dining to have abysmal sales and traffic growth numbers.
Open for Business
MAY 19, 2023
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. Hospitality trends show group dining continuing to rise. Two diners use a mobile device to review hospitality trends while dining out at a restaurant. At the upcoming St.
EATER
OCTOBER 17, 2023
2008: Cereal Milk launches an empire Christina Tosi invented or popularized a number of household-name desserts — Compost Cookies, Crack Pie ( now Milk Bar Pie ), naked cakes — but her Cereal Milk, which she initially developed at Wylie Dufresne’s wd~50, reshaped the dessert world.
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.
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