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CULINARY EXCELLENCE WITHOUT SNOBBERY

Culinary Cues

Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining. If fine dining is your objective, then make the commitment knowing what’s involved.

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Moves Modern Restaurants Are Making in 2024

Modern Restaurant Management

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution?

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Wage Inequity is Plaguing the Restaurant Industry. Here’s How Four Restaurants are Fighting It.

7 Shifts

Tips are an essential part of a restaurant worker's take-home pay. It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. But in order to break free from tipping, it's going to take a bevy of restaurant operators willing to stick their neck out and make a change.

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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.

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The Guide to Equitable Restaurant Tip Payout Methods & Systems

7 Shifts

Find the full guide to restaurant tip outs here. Tip Out Methods and Systems. Possibility of an uneven tip out and wage gaps. Full-service restaurant, fine dining. Takes away a considerable portion of server's share requiring higher hourly wages. Percentage-based tips outs. Comparison table.

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Restaurant service: What it takes to knock it out of the park in 2023

Open for Business

Keeping your online presence up to date, cutting wait times, and highlighting your value all make for a dining experience that feels good to guests and keeps them coming back—no matter what’s happening in the economy. Leveling up the dining experience and taking feedback seriously can turn guests into evangelists for your brand.

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How the Minds Behind ‘The Menu’ Created an Authentic Fine Dining Hellscape

EATER

Star Anya Taylor-Joy, director Mark Mylod, and consulting chef Dominique Crenn on building the world’s creepiest restaurant It seems counterintuitive, but for many of us, there is perhaps no feeling more pervasive in the world of fine dining than discomfort. Mark Mylod: Rustic modernism was the aesthetic that felt most at home to us.