Restaurant Clicks

JULY 18, 2025

The relaxed setup with indoor and outdoor seating makes it a popular stop for both locals and visitors. Located off State Road 206, this small shack keeps things simple with outdoor seating and a focus on quality. Located right off the Pinellas Trail, it offers walk-up service and outdoor seating that gives it a relaxed, local feel.

Back of House

Modern Restaurant Management

MAY 30, 2025

Growing menu innovation and healthy fast food further drive the growth of the market. The demand for fast food is still strong because it is affordable, convenient, and offers a wide variety of menu items, which is why it is the go-to option for millions of Americans every day. billion in 2024 and is anticipated to rise at a CAGR of 3.74

Fast Casual

ChowNow

MARCH 7, 2025

Make sure to upload: Photos of your most popular dishes A clear, easy-to-read menu Pictures of your restaurants interior and exterior (this helps guests recognize it when they arrive in person) Staff and behind-the-scenes shots to showcase your brand personality Consistently keep your business hours, website link, and service updated.

SEO

Restaurant Clicks

JULY 28, 2025

The menu includes both classic BBQ plates and creative sandwiches, using ingredients that are prepared with care and attention to detail. The restaurant runs on a simple model with quick, friendly service and a menu that doesn’t try to do too much. #25 Customers appreciate the simple, clean setup, friendly service, and fair pricing.

Fast Casual

Restaurant Clicks

JULY 23, 2025

The portions are generous, and the menu includes sandwiches and plates served with sides like coleslaw, baked beans, and fried okra. Brother’s BBQ has become a trusted name in central Arkansas by sticking to proven methods and delivering strong flavor without overcomplicating the menu.

Back of House

ChowNow

JUNE 27, 2025

What diners first see: After clicking on your GBP in the sidebar, customers will see your restaurant listing, including photos, hours, reviews, contact information, your location, menu, and links to your restaurant website and online ordering system. Add high-quality photos. family-friendly,” “vegetarian options”) 2.

Website Management

Restaurant Clicks

JULY 18, 2025

The restaurant uses a Southern Pride smoker with real wood, allowing for a consistent smoke profile across the menu. The menu is straightforward, focused mainly on pork, ribs, and a few Southern sides. The menu stays focused, offering straightforward Southern barbecue without trying to do too much.

Seasonal Menu

Restaurant Clicks

JULY 19, 2025

Located off Interstate 65, it serves from a walk-up window in a gas station parking lot, offering a menu packed with barbecue staples and Southern favorites. While the focus is on barbecue, the menu also includes items like fried shrimp and rib-eye steak, giving customers more to choose from.

Back of House

Restaurant Clicks

JULY 29, 2025

The menu includes sandwiches, platters, salads, and classic sides like baked beans and potato salad. The menu also includes creative items like St. The menu includes brisket, pulled pork, ribs, and sliced chicken, all smoked using traditional methods with house-made rubs and sauces. Louis-style pizza topped with smoked meat.

Back of House

Restaurant Clicks

JULY 24, 2025

The place has a laid-back feel with indoor seating and a drive-through that makes it easy for busy days. Classic sides like green beans, corn salad, and unsweetened tea help round out the menu. Located just off the Talimena Scenic Byway, it has become a popular stop for both locals and travelers.

Fast Casual

Modern Restaurant Management

MARCH 11, 2025

The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput. Instead of simply trying to fit as many seats as possible into a space, the focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput.

Loyalty Program

Modern Restaurant Management

MARCH 11, 2025

Running a successful restaurant isn’t measured solely by what’s on the menu anymore. Running a successful restaurant isn’t measured solely by what’s on the menu anymore. We engineered an alternate traffic barrier system that takes up less space than water barrier systems, meaning more space for seats.

Mobile Ordering

Restaurant Clicks

APRIL 30, 2025

Known for its careful preparation and attention to detail, this spot has become a favorite for both locals and travelers. Pitmaster Hector Garate combines his heritage with classic techniques to offer a diverse menu, including smoked beef cheeks and whole-hog barbecue. Henry’s also offers St.

Sourcing

Restaurant Clicks

MAY 6, 2025

Located near the Kansas City International Airport, this eatery offers a diverse menu that includes brisket, burnt ends, pulled pork, and ribs, all prepared with meticulous attention to flavor and quality. Their menu features a mix of classic barbecue and inventive items that appeal to a wide range of tastes.

Seasonal Menu

EATER

MARCH 12, 2025

Two weeks later, Stieber was spending the $2,000 Little Bear had earned in profit on takeout boxes and disposable cutlery, trying to figure out if menu items like beet egg drop soup or catfish okonomiyaki would travel well. How many of those restaurants pivoted to takeout or created outdoor seating? But it didnt!

2025

EATER

MARCH 11, 2025

Cities eased permitting regulations, allowing restaurants to expand seating with outdoor dining sheds and transforming city streets into safer and more beautiful spaces. Pop-ups can either be a final destination for a menu concept, or, for those determined to open a brick-and-mortar spot, a stop along the way to restaurant ownership.

Food Supply

Perfect Daily Grind

JUNE 6, 2025

200 Degrees Coffee will open a 2,280 sq ft shop at Cotswolds Designer Outlet this summer, its 23rd UK location and most southerly, creating 15 jobs and offering 102 indoor and 24 outdoor seats. inches, 1,000g capacity) omits a display, pairing with Acaia devices or apps to fit under espresso groups or for travel use.

2025

EATER

NOVEMBER 12, 2024

Sailor , Brooklyn | Vinai , Minneapolis Josh Brasted Acamaya 3070 Dauphine Street | New Orleans, Louisiana There’s a glossary attached to the menu at Acamaya , the first solo New Orleans restaurant from Mexico City-born chef Ana Castro and her sister, Lydia. The menu warns of a $150 fine for any “stolen mugs.”

Seasonal Menu

Modern Restaurant Management

JUNE 10, 2021

In the 1970s, Southwest Airlines sold tickets by phone, at airports, and at their offices to avoid commissions from travel agents and remain competitive with car travel routes. We expect tactics such as third-party menu markups to continue in the restaurant space and encourage brands to communicate these perks to guests.

Airlines

7 Shifts

AUGUST 26, 2019

"Restaurant revenue management is defined as selling the right seat to the right customer at the right price and for the right dura­tion."— From there, you can make vital decisions about price, service capacity, table turnover, and your menu to boost revenue and profits. Engineer your menu for sales and profits. The result?

Management

Modern Restaurant Management

MAY 10, 2021

Only include items on your delivery menus that you know are going to “travel” well. Provide various seating options, such as indoor vs. outdoor, larger and smaller tables, and ensure that all patrons are abiding by your business’ protocol as much as possible. so guests always have the correct information.

Food Safety

Modern Restaurant Management

JUNE 30, 2023

Food traveling via delivery and customer pickup often contend with wide windows of time, so packaging has the added job of maintaining temperature over time and through varied temperatires with both hot and cold climates. If you force all customers to use QR codes or physical menus, you could turn away a portion of your diners.

Operations

7 Shifts

JULY 10, 2020

Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business. Also consider sending an Announcement to your team about the grand reopening, the menu, and what they can do to prepare. Set a budget ?? You can book online or give us a call.

Events

Culinary Cues

AUGUST 9, 2021

Wow visuals on the plate and in the dining room, wow views from every seat, wow service, and of course – wow flavors on the plate. Let them kick the tires and take the menu for a spin. The goal of every restaurant and every chef is to create memorable experiences for the guest. They can’t sell a product that they don’t know.

Front of House

EATER

MARCH 11, 2021

As safety measures like masks and distancing threaten to carry on for another year, hotels amp up the perks, packages, and amenities to court travelers The new Hotel June, located in the beachside Playa Vista neighborhood of Los Angeles, was set to open last spring. An extra $3 scores a chef-made peanut butter dog biscuit.

Hotels

EATER

JUNE 4, 2024

Part of the reason you’re traveling to France is, presumably, to tap into that gastronomic reverence. You’ll almost never be able to view the menu in advance. Lots of travelers go wrong here by not planning accordingly. Le Cheval d’Or The crew at Le Cheval d’Or run a casual operation including an early dinner seating at 7 p.m.

Fine Dining

7 Shifts

MAY 1, 2020

With dine-in officially off the menu, we’re sharing a few options for restaurants to consider to pivot their business model during COVID-19. Food That Travels Well for Delivery: Tips for COVID-19 ?? Offer meal kits ?? If you have many groceries, inventory, or portioned goods, consider offering meal kits to diners to cook at home.

FOH

EATER

JULY 8, 2020

While there is no form of travel that’s perfectly safe right now, there are certainly more responsible options than others for scratching the itch. Aside from the people you travel with, it’s unlikely you’ll encounter other humans here at all. Curbside pickup and online ordering is also available. Matt Kirouac.

Front of House

7 Shifts

MAY 11, 2020

This may mean limiting seating per table or reorganizing your dining area to ensure tables are over 6 feet apart. Employees must report any symptoms and recent travel to their managers before a shift. Several countries and states have instituted social distancing with respect to in-dining seating and limiting it to 50%.

BOH

Culinary Cues

DECEMBER 1, 2019

I try, whenever I travel, to find those small, privately owned, interestingly unique bistros, trattorias, and cafes that are the soul of a community and the lifelong dream of a chef or restaurateur who views this as his or her mission – a chance to bare it all and sign every plate that leaves the kitchen.

Small Business

Modern Restaurant Management

MAY 19, 2020

Include any specific information in your online reservation confirmations – if guests may have to wait outside before being seated, let them know; and train staff how to respond to advance phone calls, questions or complaints. Restaurants must build trust, communicate safety and clearly establish value. Which ones need to be single use?

Guest Recovery

Culinary Cues

SEPTEMBER 15, 2022

This is a topic I have presented numerous times and it seems as though whenever I travel it rises to the top of my thinking. Whatever your concept, whatever your menu – make sure that you execute it well every time. Plain and simple. Some mediocre operations may experience a false sense of euphoria simply because of supply and demand.

Fine Dining

Culinary Cues

SEPTEMBER 30, 2024

Here are some thoughts: PRODUCT: Take a hard look at your menu. Assign the task to your chef to create a menu that is exciting, innovative, delicious, accessible, and financially tolerable. Reverse engineer your menu from this perspective. Start by looking at the economics of producing and selling what you THINK must be there.

Pricing

Modern Restaurant Management

FEBRUARY 18, 2020

Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. Brands will look to collaborate with menu splitting.

Mobile Ordering

Modern Restaurant Management

AUGUST 14, 2020

Fazoli’s guests can place an order on their phone or digital device and have their favorite menu item along with hot, fresh breadsticks delivered, available for pick-up through the drive-thru, brought directly to them with curbside service, or have it ready inside the restaurant in a dedicated space for its pronto pick-up orders.

Franchise

Modern Restaurant Management

DECEMBER 28, 2023

More Business and Pleasure : “Bleisure” travel is on the rise and next year we predict more people will be combining their business travel with personal leisure, leading to extended stays and more opportunities to explore. Failure to adapt will make securing a seat at the table an uphill battle for tech companies.

2024

Modern Restaurant Management

DECEMBER 21, 2022

Review menu items and strip away the slow movers. Reduce portion sizes slightly to maintain menu prices but account for increased costs. With domestic road trips increasing post pandemic, consumers are looking to receive food and continue on their travels as quickly as possible. – David Tracz, Partner at / /387.

2023