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WHAT WOULD ESCOFFIER SAY

Culinary Cues

It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. In every office where I sat over the past 30 some odd years, has hung this picture of the master craftsman, leader, and ambassador of proper cooking and kitchen organization.

Hotels 277
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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.

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How Fine-dine Restaurants Are Overcoming The Challenges Of Omicron

The Restaurant Times

According to industry players, the Indian hotel industry is on high alert but not panicking in the face of omicron, even as the winter vacation season continues. . Large scale vaccinations had been touted as the beginning of the end for COVID-19. Hiring Trends During Omicron .

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How To Become A Restaurant Manager in 2024: A Comprehensive Guide

7 Shifts

On the front-of-house side, they focus on customer service, solving problems quickly to keep guests happy and returning. “Being nice to people goes for the people walking in the front door and the people walking in the back door. As of 2024, they make around $26.42

2024 195
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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.

Design 167
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The Cost of B-ing Good

Modern Restaurant Management

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. But is B Corp certification something restaurants should pursue?

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A Different Kind of Room Service

EATER

With indoor dining still not an option in much of the country, hotel restaurants are using empty rooms as private dining suites There are few restaurants Hector Tamez frequents more than Uni , the izakaya located in Boston’s boutique Eliot Hotel. Hotels have suffered similarly.

Hotels 136