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Vibe Check: Elevating Experience for Better Guest Engagement

Modern Restaurant Management

Tableside caviar service A prosciutto cart An authentic kaiseki tasting experience and members-only Japanese whiskey lounge Tableside s’mores These are just a few examples of ways restaurants across the country are hoping to attract guest by elevating the dining experience and creating a vibe highlighted by superior food and presentation.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. These may include additional cleaning measures like sanitizing between seatings, contactless payment, social distancing via spacing tables, and employees wearing masks.

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2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

Modern Restaurant Management

Transformative Techniques Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage. Move over “swicy.” Gen Z looves a sweet treat.

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The Communal Dining Table Gamble

EATER

What if youre seated next to someone who sucks? But no, the worst part is that I was seated next to him. Its a minefield out there, and for diners looking to spend ever-dwindling cash on a meal where they cant even guarantee theyll like their dining companions, a communal table presents an extra calculation.

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The Unlikely Perks of a Larger Restaurant Space

EATER

This send is the second of a four-part series on restaurant growth, presented by Square. Size of restaurant in 2020: 850 square feet, 24 seats (20 dining room, 4 bar) Size of restaurant now: 4,700 square feet, 56 seats (48 dining room, 6 bar, 2 ADA bar) On finding a space We didnt think we needed over 4,500 square feet.

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Creating the Perfect Restaurant Experience: From Entry to Exit

Goliath Consulting

Efficient Seating and Ordering Process Minimize wait times and ensure smooth transitions from arrival to seating. High-Quality Food and Presentation Delivering dishes that match or exceed customer expectations is critical. Ensure consistency in flavor, temperature, and presentation.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Guests spending hundreds of dollars for a memorable meal and making reservations months in advance just to garner a seat. Now, make sure that the vegetables on the sandwich are at their peak and reflective of the season: dont serve raw tomatoes outside of July and August. Make the tomato an experience.