Modern Restaurant Management
JANUARY 10, 2025
Some brands may consider that they can offer an experiential focused bar menu for a more approachable price point for the consumer who may not opt for a full dining experience. A space designed with adaptability in mind allows operators to experiment with different table arrangements, seating configurations and event setups.
Culinary Cues
AUGUST 22, 2022
There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef. There were eighteen or twenty seats (mostly deuces) and in better weather maybe two more tables on the street or alleyway in front or beside these tastes of a chef.
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Modern Restaurant Management
JUNE 11, 2020
Now that states are beginning to loosen their lockdown restrictions and reopen small businesses like restaurants, it’s fair to wonder how drastically the dine-in experience will have to change to accommodate the new safety requirements. And even with stricter guidelines in place, will customers actually risk dining out in public spaces?
Modern Restaurant Management
NOVEMBER 11, 2024
Instead, you're welcomed by Tao, a sleek robot host programmed to seat you efficiently based on your preferences, even remembering your favorite booth from past visits. You take your seat at a table embedded with a touchscreen menu. You walk into your favorite restaurant, but there’s no human host to greet you at the door.
Speaker: Patrick Cottrell and Joe English
This requires us to take a look at our menus, inventory, staff, and even our seating strategy. Whether your state allows outdoor dining, takeout only, or a little bit of both, we're here to help. The restaurant industry has changed so dramatically in the pandemic era that it's time to redesign your business strategy.
Modern Restaurant Management
NOVEMBER 19, 2024
Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news. Just the “cover count.”
Modern Restaurant Management
JUNE 26, 2024
But what do customers want from the drive-thru experience and how can QSRs better meet those needs? How will the drive-thru change in the coming years? Guests also want to be engaged and well-informed throughout the ordering process. They don't want to be left in the dark, squinting at static, outdated menu boards.
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