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Rethinking the Future of Dining Through Technology

Modern Restaurant Management

While Noma’s run as a Michelin restaurant is now at an end, there are many reasons why it doesn’t spell the end of fine dining cuisine as we know it. There’s a high cost in running fine dining restaurants, but the value rests in their place in society. How do we move forward from this?

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DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

These are the Ritz Carlton’s of the hotel business, the Tesla’s of electric autos, the Wegman’s of the grocery business, the Apple’s of computer hardware and electronics, the Harvard’s of business schools, and the French Laundry’s of the restaurant industry. Am I over-dramatizing it – maybe, but then again – maybe not.

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TEAM COMPETITIVENESS IN THE KITCHEN

Culinary Cues

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. Well-run organizations – in this case a kitchen, are built to win. This is what great organizations and great teams do. United in purpose is the call to arms.

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Designing a Next-Gen Teaching Facility

Modern Restaurant Management

A rooftop garden sits on the top of the building, providing fresh herbs and produce for the students to harvest and use in their recipes The facility is used by all facets of Auburn’s Hospitality program including event management, operations, culinary science, hotel and restaurant management and more. The facility opened in 2022.

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CHEFS FACING THE CHALLENGE OF CREATIVITY VERSUS BUSINESS DECISIONS

Culinary Cues

Restaurants survive and thrive on the “early and late majority” that represents over 60 percent of the dining population. I can vividly remember a chef position at a fine dining operation that I walked into and faced planning my first signature menu. That is in our DNA, we can’t really help ourselves.

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15 Restaurants with Private Dining in San Antonio

Restaurant Clicks

They come for the history, the affordability, and the mouthwatering food served on street corners and private, fine dining settings. Fine dining, however, isn’t just about flavor, texture, ambiance, and company. Fine dining, however, isn’t just about flavor, texture, ambiance, and company.

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Restaurant Revenue Management: 3 Killer Strategies to Boost Sales

7 Shifts

It was used in the airline and hotel industry to significant effect, with some companies reporting sales increasing of between 2 to 5%. It's now becoming more common in the restaurant industry because restaurants embody many of the same business characteristics of airlines and hotels that made revenue management so successful.