Remove Front of House Remove Menu Remove White Paper
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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Youre a chef, dont take the easy route of buying pre-cooked cold cuts for your meat roast, smoke or braise your own; make it your signature and let the customer see the product being sliced in front of them.

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How Quick-Service Restaurants Can Use Technology to Reduce Wait Times in 2025

Lavu

🍽️ Smart Ordering Systems for Quick-Service Restaurants: Redefining the Dining Experience Self-Service Technologies Enhancing Front-of-House Efficiency in Quick-Service Restaurants Self-service technologies, like kiosks and mobile apps, are transforming the way restaurants manage front-of-house operations. .

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‘La Cocina’ Shows the Ugly Side of Restaurant Kitchens

EATER

Forced to enter quite literally through the back-alley door, Estela serves as guide into this bustling world of hierarchical division — front of house versus back of house, worker versus manager, American versus foreign-born. In La Cocina, cooking is not art, but a livelihood — a means to an end.

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Martha Stewart’s ‘Entertaining’ Let Me Party Like It Was 1982

EATER

She had been a contributor to House Beautiful , managed a food boutique, and ran a successful catering business that often served well-heeled clients in New York and its suburbs. It read, she giggled, wide-eyed, “I want to be Martha. That b h can do everything.” A fitting prefix: She was everywhere. Abrams, Inc., Entertaining is a weird book.

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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features trends in off-premise, coffee wars, the AI lifeline, the return of lunch, and how teens spend their dollars. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

In this edition of MRM News Bites, we feature real-time data on consumer behavior and the move to #cutoutcutlery. SpotOn Secures $60M Funding. SpotOn Transact, Inc. secured $60 million in Series C funding. The round is led by DST Global with participation from existing investors including Dragoneer Investment Group and Franklin Templeton.

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Is the Minimalist Restaurant Menu Over?

EATER

Menus represent the changing values of the restaurant industry. It’s a familiar scene: After sitting down at a table, the waiter brings you a sheet of fancy paper with the day’s menu printed in pretty fonts. There are around a dozen dishes, which can be ordered as a tasting menu or a la carte. “We

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