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Designing a Next-Gen Teaching Facility

Modern Restaurant Management

Designed by The Johnson Studio at Cooper Carry, the facility provides real-world experience for the next generation of chefs and hospitality leaders. Art featured throughout the facility pays homage to the University and the fresh ingredients used daily in the 1856 kitchen – four kaleidoscope art pieces for each season of the year.

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Beyond the Plate: Evolution and Exploration in the 2024 Restaurant Scene

Modern Restaurant Management

In pursuit of these objectives, restaurants must reimagine dining experiences through enhanced restaurant technology, deepen their commitment to sustainability, and fine-tune their core offerings. For example, Chick-fil-A is debuting advanced store designs to engage new audiences, introducing two new architectural concepts.

2024 189
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CHEFS – REMEMBER THE MAGIC

Culinary Cues

The aroma of a simmering veal stock, pans of bacon being pulled from the oven, fresh coffee brewing and pastries hot from the bake shop meld together like a cacophony of sound produced by a finely tuned orchestra. Cooks are busy at work with their own preparations as breakfast orders from the dining room arrive at a harrowing pace.

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TRG Consultancy: Your Key Ingredient for Restaurant Success 

The Restaurant Group

Running a restaurant, whether it’s a fine dining, quick service, bar, bistro, or cafe venue, involves a gamut of essential activities. You may have an excellent menu or location but if your supply chain or marketing is half-baked, it could jeopardize your operations and earning potential.

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The Rise of Vegan Restaurants

Modern Restaurant Management

This has led fine-dine restaurants to change their existing food menus and offer completely plant-based food dishes. Vegan burgers, pizzas and coffees are gaining popularity as cafes and restaurants are designing their business models to not only accommodate vegan consumers but also to provide delicious vegan food items.

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CHEF OF THE COLD KITCHEN

Culinary Cues

While the hot line may be home to the adrenaline rush and the machismo associated with a bit of suffering to accompany the excitement – the cold kitchen is a place of a methodical approach towards design and structure. The garde manger must be conservative with portion sizes while affording the greatest impact on the dining experience.

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What is a prix fixe menu? An A to Z guide for restaurateurs

Open for Business

While traditionally associated with fine dining, the prix fixe (pronounced “pre-feks”) menu has transcended its high-end roots, becoming a popular culinary trend. Quick Links What is a prix fixe menu? Prix fixe, a French term for “fixed price,” is a menu offering a complete meal at a set rate.

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