Restaurant Engine
JULY 20, 2020
According to Boulud, NYC’s outdoor dining restrictions have restricted his table service capacity by at least 75%. But that’s nothing compared to the size on the inside, where normally we have private dining rooms, we have the bar and lounge, we have the dining room, which could almost bring 180 seats or more.
7 Shifts
MAY 15, 2023
I worked in fine dining for so long, I thought my career was always going to be in fine dining, and I'm not saying that I'm completely. He drew on his experience in fine dining, an all too common one of overwork and chasing perfection, and knew that he wanted to create a healthier work environment at Pecking House.
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Modern Restaurant Management
OCTOBER 26, 2022
"The Menu" hits the screens next month and chefs are already dishing about the black comedy focused on fine-dining. Personally, the end goal for me is to spend more time having “fine dining” experiences and visiting Michelin star restaurants. Here are what some shared with us.
EATER
MARCH 19, 2024
Yes, Balthazar and Jean-George still thrive, but French cuisine is no longer the be-all-end-all of fine dining. But look around and a certain nostalgia for the white tablecloths and frisée aux lardons of French dining is manifesting. The brasserie and the bistro are distinctly not fine dining.
Sling
JANUARY 4, 2023
In this article, we give you the definitive answer to the question, “What is a bistro?” As the concept evolved — and eventually crossed the pond — it came to be characterized by three variables: food, price, and formality. Today, most bistro owners don’t define their restaurant as “fine dining” per se. Casual dining.
Modern Restaurant Management
JUNE 30, 2023
One of Merriam-Webster’s definitions for orchestration is “to arrange or combine so as to achieve a desired or maximum effect.” Own Your Changes In March 2023, restaurants’ food prices were 8.8 There’s also a feeling of being disregarded that comes with an unexplained price increase.
Culinary Cues
MAY 18, 2020
Whatever your end goal might be: Executive Chef in a fine dining operation, Corporate Chef, Sous Chef, Restaurant Manager, Entrepreneur, Research Chef, or Consultant – where ever you hope to land in the future – put that goal in writing. This is where you can find definitive evidence of the importance of well-prepared food.
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