article thumbnail

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. Food is a business of making people happy.

article thumbnail

DON’T SETTLE FOR MEDIOCRITY

Culinary Cues

These are the Ritz Carlton’s of the hotel business, the Tesla’s of electric autos, the Wegman’s of the grocery business, the Apple’s of computer hardware and electronics, the Harvard’s of business schools, and the French Laundry’s of the restaurant industry. PLAN BETTER – TRAIN HARDER. Mediocrity has no place in their vocabulary.

Uniforms 449
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Trending Sources

article thumbnail

TEAM COMPETITIVENESS IN THE KITCHEN

Culinary Cues

They hire, train, critique, support, celebrate, and rally behind the members of the team that has been built and push each individual to contribute his or her best – always. Charlie Trotter, in many chefs’ minds, defined what fine dining would become in America. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

article thumbnail

Restaurant Revenue Management: 3 Killer Strategies to Boost Sales

7 Shifts

It was used in the airline and hotel industry to significant effect, with some companies reporting sales increasing of between 2 to 5%. It's now becoming more common in the restaurant industry because restaurants embody many of the same business characteristics of airlines and hotels that made revenue management so successful.

article thumbnail

CHEFS FACING THE CHALLENGE OF CREATIVITY VERSUS BUSINESS DECISIONS

Culinary Cues

Restaurants survive and thrive on the “early and late majority” that represents over 60 percent of the dining population. I can vividly remember a chef position at a fine dining operation that I walked into and faced planning my first signature menu. PLAN BETTER – TRAIN HARDER. This is what a chef does.

article thumbnail

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
article thumbnail

7 Restaurant Management Book Recommendations

7 Shifts

Topics: Hospitality; hiring and training staff; building workplace culture. ?? Without Reservations: How a Family Root Beer Stand Grew into a Global Hotel Company. ?? Hotel tycoon J.W. Topics: Find dining; restaurant management; finding suppliers. ?? Setting the Table: The Transforming Power of Hospitality in Business. ??

Book 370