Modern Restaurant Management
APRIL 22, 2022
Different innovative payment methods are being leveraged to increase food services efficiency in fast-food joints to fine dining. Travelers would have the opportunity to order in their own languages, over their own devices, and in their own time.
Future Food
FEBRUARY 9, 2021
It is clear from the ABS that the future is bright for food and beverage operations, however, operators need to be creative, flexible and innovative in order to comply with the remaining Covdid-19 restrictions around social distancing and the control in patron numbers in any one enclosed space.
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Perfect Daily Grind
JUNE 21, 2022
For many, a cup of coffee is a central part of the experience of air travel. However, it’s undeniable that convenience has historically been a priority for airline coffee, with quality and taste generally taking a back seat. Marilyn considers it a smart move for airlines to consider business travellers.
Modern Restaurant Management
APRIL 13, 2021
From the brightly lit stage at the Gaylord Opryland Resort and Convention Center in Nashville, I looked out at 500 franchisees seated in rounds. It was the opening session of their annual convention and the crowd had traveled from all over North America, hungry for new ideas that might grow or save their business. They travel a lot.
Modern Restaurant Management
JULY 1, 2020
Yelp’s diners seated data shows significantly more people are dining-in at restaurants. During the peak of the pandemic, the number of diners seated across Yelp Reservations and Waitlist dropped essentially to zero. Sit down restaurants need to take a seat and pay attention. Foot Traffic Analysis.
Culinary Cues
FEBRUARY 20, 2024
Spectators want their team to win, and they respect that methodical approach towards playing it safe and being consistent, but they sit on the edge of their seats throughout the game waiting for that knock your socks off, unexpected incredible play. Isn’t there room for both the comfortable and the exciting?
Future Food
MAY 20, 2020
Innovation & Creativity Not since 2008’s GFC have we seen such a squeeze on the hospitality industry. The innovation was launched in under a week when the lockdown came into effect in NYC. Local is good – buying locally, travelling locally! Additionally each table is equipped with a draw to restock after every customer.
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