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Restaurateurs Foresee Bright Future as Fine Dining Turns Vegan

Modern Restaurant Management

We are witnessing the evolution of fine dining. A rise in number of vegan restaurants is witnessed as younger population especially women are preferring vegan diet over traditional fine dining options. Astonishingly veganism is a chief enabler of this culinary transformation.

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How Fine-dine Restaurants Are Overcoming The Challenges Of Omicron

The Restaurant Times

Following an order issued by the Delhi Disaster Management Authority (DDMA) on Tuesday prohibiting restaurants from offering dine-in service, Omicron has dealt a blow to the restaurant industry in the national capital. Cloud kitchens, as opposed to typical dine-in restaurants, are more adapted to the demands of socially isolated clients.

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Here Comes the Holiday Party: Seven Dos and Don’ts for Rewarding Restaurant Staffers

Modern Restaurant Management

According to the Auguste Escoffier School of Culinary Art , fast-casual eateries and fine-dining restaurants average between 10 and 40 employees. Do provide transportation. Remember, holiday parties are their personal time, so making transportation convenient and gratis is a beyond-appropriate idea.

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The Rise of Vegan Restaurants

Modern Restaurant Management

This has led fine-dine restaurants to change their existing food menus and offer completely plant-based food dishes. The steps involved in food production include food processing, transportation of food and food wastage. Sentient Media states that plant-based food sales surged by 45 percent in the last two years.

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Dine-In or Carry Out: 4 Benefits of Offering Both

Restaurant Engine

Carry out is growing, but demand for in-person dining continues. While dine-in is alive and well in restaurants today, you may be wondering whether you should expand to carry out and offer both services. 61% have dined at a restaurant. When people dine-in you can offer them amazing customer service along with their meal.

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Orchestrating Restaurant Operations to Increase CX

Modern Restaurant Management

It’s not enough just to contain it for transport. Burying this information in fine print at the bottom of the menu or not putting it anywhere at all can quickly drive customers away and become a social media nightmare in an instant. Considering new formats can address all of the areas noted above.

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How Predictive Analytics Can Help Suppliers Overcome Fluctuations in Demand

Modern Restaurant Management

Since March 2020, restaurant demand in certain areas has swayed between in-person dining and carry-out services. Failure to meet order deadlines can lead to reduced customer loyalty and late fines from buyers. The other capability involves predicting transportation vehicle delay times. What does that look like?