Remove Fine Dining Remove Seasonal Menu Remove Seating
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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Guests spending hundreds of dollars for a memorable meal and making reservations months in advance just to garner a seat. Now, make sure that the vegetables on the sandwich are at their peak and reflective of the season: dont serve raw tomatoes outside of July and August. Make the tomato an experience.

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

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. Move over “swicy.” ” “Swalty” has entered the chat.

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Restaurant Patio Guide: How to Get More Profit With Outdoor Seating

SpotOn

However, getting more guests in seats through outdoor dining can also come at a cost, both in time and money. Having managed a restaurant with an extremely popular patio and brunch menu, I know this firsthand. Add high tops to vary up seating. Put planters or large pots with seasonal flowers on your patio.

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MRM Research Roundup: AI Investment Heating Up and Summer Dining Dos and Don’ts

Modern Restaurant Management

percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. At the same time, U.S. chain sales grew just 3.1

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Designing a Next-Gen Teaching Facility

Modern Restaurant Management

Art featured throughout the facility pays homage to the University and the fresh ingredients used daily in the 1856 kitchen – four kaleidoscope art pieces for each season of the year. Although there are no desks and chairs, students that take this course are learning real, hands-on experience within the dining room and kitchen.

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Shifting into Soup Mode and Streamlining Operations at Soup’d Up

SpotOn

To produce 10+ soups per day, the Soup'd Up kitchen runs like a finely oiled machine. Occupying only 900 square feet, with a chef’s table for on-premise dining, Soup’d Up is not like other restaurants. Moving more product means more sales, and by optimizing her menu Gordon has increased daily sales by up to 35%. 

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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. Why not briefly fill rooms by offering an exclusive evening of private pandemic dining?

Hotels 343