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The History of Tipping in Restaurants: The Complicated Past, Present, and Future

7 Shifts

When you dine out at a restaurant, you tip your server. It's the expectation and an essential part of how restaurant workers earn a living. A guest's tip subsidizes wages for most of America's restaurant workers. It's a reality that only exists in North America—the United States and Canada. But tipping did not take off immediately in the U.S.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Wine lists that resemble an encyclopedia of the wine making craft are just the price of admission. The price they pay is a lack of balance in their lives, relentless stress, and always concerns about when their star will lose its shine. For generations excellent meant complicated, intense, all-consuming, and sacrifice.

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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.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

– Salad House CEO Joey Cioffi In 2025, restaurant chains will increase their usage of connected equipment to be more responsive, resilient, and ready to meet evolving customer expectations in a data-first, efficiency-focused world. At the same time, technology is poised to play an even bigger role in the coming year.

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Automation Can Help with Restaurant Staffing Shortages

Modern Restaurant Management

In the back of the house, rampant inflation and ongoing supply chain disruptions are cutting into margins. Simultaneously, staffing is an urgent and ongoing front-of-house concern. It is even more so for independent restaurants, which usually have one manager for all front- and back-of-house duties.

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From Kitchen to Counter: Outfitting Your Team for Comfort, Style, and Brand Visibility

Modern Restaurant Management

Dark colors in back-of-house environments provide practical benefits by concealing inevitable kitchen stains, while lighter palettes in customer-facing positions create perceptions of cleanliness and approachability. Professional garment design achieves this balance by carefully considering operational requirements and visual presentation.

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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

” Value-Driven Dining for the Modern Consumer – In a time when consumers seek out both quality and quantity, L&L continues to provide substantial portions at an accessible price point. So much data is generated at every point within a restaurant, whether fast casual or fine dining.

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