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The restaurant industry is changing fast, moving towards using data to truly understand customer preferences and behaviors. The transition from a traditional service model to a knowledge-powered approach is not just an opportunity; it's a necessity for survival and success in the digital age. The big change in the restaurant business is now about more than just serving food; it's about offering a personalized experience that matches exactly what customers want and expect.
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Photo illustration by Lille Allen; see below for full credits Check back here for live updates on winners Tonight, the James Beard Foundation Restaurant announces the winners of its Restaurant and Chef Awards. The annual event brings out chefs, restaurateurs, and other hospitality industry professionals all dressed to the nines — including 2024 Best Chef: Northwest winner Gregory Gourdet in a striking feathered jacket inspired by the national bird of Haiti — to take home medals for Best New Rest
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Lille Allen/Eater Both result in pretty perfect peanut butter cookies that can be completed with a Hershey’s kiss. Every Christmas Eve I drive to my grandparents’ house, say a quick hello, and power walk through the living room — where National Lampoon’s Christmas Vacation plays on loop — to the kitchen. On the counter sits the real reason I’m here: a tin printed with snowflakes and snowmen and filled with stacks of stout and sparkly sugar-coated peanut butter cookies.
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The team behind Panther City BBQ serves barbecue with Tex-Mex twists and barbecue that hews to tradition Pitmasters Chris Magallanes and Ernest Morales opened Panther City BBQ, a popular Fort Worth barbecue joint, after finding success on the competition circuit with barbecue that combined their Mexican heritage with classic Texas barbecue. “What you see a lot is people putting their backgrounds into [barbecue],” explains Magallanes.
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Gary Miller/Getty Images | Will Heath/NBC via Getty Images We deserve bops. Why choose one? This post originally appeared in the June 9, 2024 installment of Eater Today , a newsletter bringing you the freshest news from the food world every day. Subscribe now. Like literally everyone else, I have had Sabrina Carpenter’s “Espresso” stuck in my head for about three weeks straight.
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