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Deliveries Vs Eating Out: How Fine-Dine Restaurants Are Doubling Down On Food Delivery

The Restaurant Times

Customers in restaurants and bars have veered and stretched for a year and a half to adapt to the altering reality of going out in a pandemic. Whether at fast-food counters, neighbourhood taverns, or formal dining halls, they add up to a profound shift in hospitality as we know it. Push For Takeout and Delivery.

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The Topic Is Tipping

Modern Restaurant Management

Guests are dining out more often than last year and and rewarding great service, with the highest tips at bars and fine dining restaurants, according to hospitality industry data from Lightspeed Commerce Inc. percent) and fine dining restaurants (19.9 percent) and fine dining restaurants (19.9

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How To Open A Fine Dine Restaurant In Oman

The Restaurant Times

A fine dining restaurant in Gulf countries like Oman is a blend of delicacies and a bespoke experience. It is thus, the right time for Omani restaurateurs—and upcoming restaurateurs—to own this bustling dining scene. It is thus, the right time for Omani restaurateurs—and upcoming restaurateurs—to own this bustling dining scene.

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The Pandemic Made Delivery a Necessity for Restaurants. What’s Next? 

Modern Restaurant Management

But as reality of the pandemic sunk in and dining rooms remained closed, it became apparent that ordering delivery and takeout was the best way to help restaurants weather the storm — and there was a significant consumer appetite to do so. By August 2020, Americans reported ordering takeout 2.4

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How Fine-dine Restaurants Are Overcoming The Challenges Of Omicron

The Restaurant Times

And, throughout the pandemic, which has already been underway for over two years, restaurants have had to make significant adjustments to adapt to the new normal—whether by embracing delivery and takeaway, investing in technology in response to labour shortages, or operating at 50% capacity in line with government regulations.

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Do you think delivery and takeout isn’t right for your restaurant? Think again

Deliverect

2020 was a huge year for off-premise dining. For some that meant stepping up their already hot delivery game using the latest tech. But for many full-service restaurants, bars, and other venues that are all about the in-house experience, that meant getting more creative. Restaurants had to do whatever they could to survive.

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MRM EXCLUSIVE: Lessons Learned From Two Years of Socially Distanced Restaurant Management

Modern Restaurant Management

Reports show that 81 percent of fine dining establishments, 78 percent of family restaurants, and 77 percent of fast-casual spots added curbside pickup, pivoting away from dine-in services after March 2020. On top of that, nearly half of all restaurants offered delivery services during the pandemic.