Culinary Cues
AUGUST 22, 2022
There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. 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.
Modern Restaurant Management
JANUARY 19, 2022
Remove the seat and staple a fabric into the void; then, fill it with compost and see your flowers grow. One idea could be to turn it into stylish flower beds. For instance, an old chair tarnished by the weather could become the perfect vase for vibrant plants. Light Up Plants with Stake Lights.
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Modern Restaurant Management
DECEMBER 31, 2024
While swicy took the front seat this year, Rubix’s proprietary research found that 5 percent more Gen Z respondents reported having frequent sweet and salty cravings over sweet and spicy. Wednesday saw an 11 percent year-over-year increase in seated diners, making it a growing focal point for restaurants. Move over “swicy.”
EATER
SEPTEMBER 20, 2023
In 1988, American Airlines saw that the proportion of empty seats on its planes fell from 15 percent to 3 percent when it made slight adjustments to ticket prices closer to when flights departed.
EATER
MAY 5, 2021
That our tacos would be put into a box and then a bag and set out to wait for up to 20 minutes for a driver who often had multiple deliveries, or ran into traffic, or (true story) had a couple of dogs in the back seat — all while our lovingly made tortillas lost their suppleness by the minute.
Lavu
JUNE 6, 2025
Another solution is to start a composting program for food scraps and other organic waste. By turning these scraps into compost, you can reduce the amount of waste that ends up in landfills. Use Outdoor Seating in Good Weather to Reduce Restaurant Utility Costs Nice weather can really help restaurants save money.
Modern Restaurant Management
FEBRUARY 18, 2020
Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. Larger box restaurants will be disrupted as the competition for dining seats continues to grow over the next decade. The sleeping giant is virtual kitchens.
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