ChowNow
JANUARY 23, 2025
Maybe hosting an event could pump some new life into your restaurant. We searched high and low for every restaurant event idea out there, then boiled them down to what we believe are the most exciting and effective restaurant events to keep regulars ecstatic and new customers talking.
Modern Restaurant Management
MAY 19, 2025
Front-of-house teams juggled high guest expectations with paper logs, manual reports, and legacy systems that weren’t built to keep up with the pace of service. They’re the operational nerve center—linking the front-of-house, back-of-house, and everything in between. Real-time insights?
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Culinary Cues
NOVEMBER 10, 2024
In those early days of European coffee houses, during the 17 th century, politics were the main source of conversation. In the American colonies, public houses, or taverns, followed suit as meeting places for the common man and self-proclaimed intellectuals.
Modern Restaurant Management
DECEMBER 31, 2024
From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025.
Modern Restaurant Management
JUNE 6, 2025
Demographic shifts are reshaping the workforce, of the present and of the future, and the restaurant industry is on the front lines. For an industry full of leaders long ago accustomed to handling staffing shortages, the past few years have but restauranteurs to the test. The next few will be no different. Beginning last year through 2027 4.1
Modern Restaurant Management
FEBRUARY 22, 2022
A recent survey of job holders – including front-of-house and back-of-house restaurant workers – showed that 55 percent were planning to switch jobs, citing “lack of recognition” as the number one reason for the change. These acts of recognition go further than you may think.
Modern Restaurant Management
JANUARY 24, 2022
When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. Hospitality is greater than the sum of its parts.
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