Definition Reservations Serving 
Modern Restaurant Management
FEBRUARY 4, 2022
Serving smaller portion sizes. It is possible to operate a ghost kitchen in less built-up areas, although the definition, scope, and expectation of ghost kitchens are changing. The ghost kitchen definition is evolving to include restaurants that have a small pick-up area for guests to grab their food themselves.
Modern Restaurant Management
JANUARY 26, 2022
On Valentine’s Day, restaurants fill up quickly with reservations from couples eager to spend a romantic night together. A prix fixe menu features a fixed multi-course meal that is served to all customers on a specific night, often for holidays like Christmas and Valentine’s Day. Create a Prix Fixe Menu.
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Modern Restaurant Management
SEPTEMBER 18, 2020
“There’s a definite connection between superfoods and our immune system,” said Tara Gidus Collingwood, founder of Diet Diva, a nutrition consulting company that advises restaurants, senior executives and professional athletes across the U.S. It has resulted in a huge shift in dining consciousness.
EATER
JUNE 4, 2024
Make reservations. For restaurants that accept reservations, reserve. It can be hard for diners to tell if a place requires reservations or not, so unless a restaurant specifically states on its website that it doesn’t accept them, assume you’ll need to book. If you make a reservation, honor it. and keep them.
Modern Restaurant Management
NOVEMBER 25, 2019
Having a website doesn’t guarantee you’ll be found on Google, but not having a website is definitely going to stop you being found in the search results. You need to offer good service, value for money, clean toilets, friendly staff, properly served drinks, etc. It’s not just about the food.
Modern Restaurant Management
JUNE 17, 2021
Augustine, Florida, a new self-serve store in Bayonne, New Jersey, focused on catering with a late-night walk-up window, and a counter-service store in Navarre, Florida, that will appeal strongly to tourists. "This The Mexican quick serve segment is definitely the place to be,” said Dejbakhsh. ” CPK in Hong Kong.
EATER
SEPTEMBER 11, 2024
On the one hand, you get the possibility of technique and flavor you cannot, or don’t want to, create yourself, plated and served with attention. We’ve definitely seen a downtick in a more happy-go-lucky, free-wheeling kind of clientele. It was a very simple concept, a casual French bistro mostly serving the Midtown lunch crowd.
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