EATER

SEPTEMBER 3, 2020

Even in areas of the Northeast traditionally known more for summer and winter activities, fall has become an unexpected fulcrum of seasonal tourism. Some customers refuse to dine altogether if they can’t be seated outside. Viaud and Martin agree the potential for a second wave makes it difficult to make plans for the next few months.

Outdoor

EATER

AUGUST 7, 2023

The 14-year-old restaurant had reopened July 3 with a brand-new bar, upwards of 20 additional seats, and more kitchen and storage space. Kerner expects it will bring in about $95,000 and cover refrigeration and other equipment that needs to be replaced, now that the water has receded. Three Penny Taproom also has flood insurance.

Insurance

Modern Restaurant Management

SEPTEMBER 30, 2020

32 percent of survey takers chose outdoor seating availability as a factor in their dining-out comfort level. ” Zemke points out that robotic technology designed to perform specific physical tasks has recently emerged as an option for hospitality businesses due to decreasing robotic equipment costs.

2020

Modern Restaurant Management

AUGUST 5, 2020

For instance, standard operating procedures like weekly equipment checkups can be automated and regulated remotely using Delightree. Fun and laid-back with an elevated approach to hospitality, Doc’s offers ample seating at the bar as well as dedicated drink service throughout the food hall. trillion in export revenues.

Food Safety

Modern Restaurant Management

APRIL 22, 2022

Plus, as tourism starts to open back up post-pandemic, it will be revolutionary for popular tourist destinations where language barriers exist. Everything in restaurants is about speed: How quickly can they get customers in, out, and seat another table? In-app pre-ordering solutions to help with food waste.

Technology

Modern Restaurant Management

DECEMBER 3, 2020

“Florida is an ideal market for us because there is an unmatched synergy between the sunshine state and our hometown of New Orleans, especially when it comes to tourism,” said David Mesa, Chief Development Officer for PJ’s Coffee of New Orleans.

Franchise

Modern Restaurant Management

MARCH 16, 2020

65 percent use a paper towel when touching door handles, faucets or toilet flushers, 44 percent operate the toilet flusher with their foot, 42 percent use a seat liner or cover, 29 percent hover above the toilet seat, 29 percent use their butt to open and close doors and 27 percent use their elbow to operate towel dispensers.

Mobile Ordering

The Restaurant Times

APRIL 7, 2022

Unsurprisingly, tourism in the country is flourishing, and on its back, the restaurant industry is burgeoning. Buying equipment . The approvals may differ as per your restaurant’s seating capacity and location. Once everything is finalized, you need to plan and buy restaurant equipment. You will need capital for-.

Fine Dining

BNG Point of Sale

JULY 16, 2021

When it comes to getting your new restaurant off the ground, the rule of thumb is investing in new equipment, or just managing your cash flow for the next few months, you should make sure you have a reliable source of funding. Seventy-five percent of capacity is a good prediction of your first-year revenue. Again, all of this was pre-COVID.

Point of Sale

Modern Restaurant Management

JANUARY 31, 2020

Giants Enterprises operates a daily tourism program at Oracle Park as well as The Gotham Club. At the intersection of sports, entertainment, meetings, events, tourism and hospitality, Giants Enterprises provides the rare combination of people and places to create Giant Impressions. Foodservice Equipment Sales to Expand.

2020

Modern Restaurant Management

DECEMBER 4, 2020

“They’ve had to basically adapt and change their entire business model,” says Yang Yang, an associate professor in the School of Sport, Tourism and Hospitality Management (STHM) at Temple University. Asia Center for Tourism and Hospitality Research, the road to recovery could still be a long one.

Loyalty Program

Modern Restaurant Management

DECEMBER 28, 2020

Innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive. Also, innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive. They're going out to eat more often than the older generations, especially right now, and they expect more across the board.

2021

Modern Restaurant Management

DECEMBER 17, 2020

And when asked to elaborate on their mindset at restaurants and whether they preferred indoor or outdoor seating, here’s what respondents shared: Consumers Will Support Local. American consumers are rallying to support small businesses this holiday season according the new research from Comcast Business which explores U.S.

2020

Modern Restaurant Management

FEBRUARY 14, 2020

The Foundation has already refurbished a number of basketball courts in Baton Rouge, and has plans to make a dramatic impact on the lives of young athletes as the brand continues to grow by providing equipment and rebuilding fields and parks. The small eat-in eatery has 19 seats and take-out and delivery are available.

Back of House

Modern Restaurant Management

FEBRUARY 1, 2021

In addition, colder winter weather eliminated some potential for outdoor restaurant dining, favored by many guests who believe patio seating is a safer option. While international tourism looks to be getting a boost this year following a shutdown for much of 2020, domestic travel isn’t necessarily going to take a back seat in 2021.

2021

Perfect Daily Grind

JUNE 28, 2022

From the upstairs seating area, there is also an excellent view of the river. Alongside its terrace seating area, Café La Fiancée has large bay windows and a cosy interior design. Hayuco Coffee Boutique. LoMa Pâtisserie. LoMa Pâtisserie is an artisan pastry shop that first opened its doors in June 2019.

Café

EATER

AUGUST 30, 2021

While Landshark may have been for Parrothead tourists or New York Times employees on an ironic lunch break, License to Chill is more like an outdoor wine bar, with cushioned bucket seats that looked like the baskets I learned to weave in Girl Scouts, and a fireplace that was thankfully not lit in July. It is LOUD.

Bar