EATER
APRIL 3, 2023
A spread of Filipino dishes from Kuya Lord’s | Bettina Makalintal/Eater Skip the constant Resy monitoring this time This post originally appeared in the April 1, 2023, edition of Eater Travel, a biweekly dispatch from Eater’s staff about navigating places where food is the main attraction. Subscribe now.
EATER
JANUARY 8, 2024
As such, you should seat your “very silent” friends between those who never shut up. She also suggests that you avoid seating two “brilliant people” together. “If She cautions against inviting too many “great talkers,” because “brilliant men and women who love to talk want hearers, not rivals.”
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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. Adjust floor plans to fit local seating capacity and social distancing regulations Demarcate floor with markers for any areas where a line up may occur (restrooms, pick up areas, etc.)
Culinary Cues
APRIL 1, 2024
Past maintenance and the boiler room of massive furnaces providing heat and hot water for twenty some odd floors of guest rooms and eighteen banquet rooms ranging in size from twenty seat board rooms to two-thousand seat ballrooms, and the three restaurants that grace the main lobby.
Modern Restaurant Management
JULY 18, 2023
In my frequent travels, I have my favorite restaurants, and I don’t always go to the restaurant with the best food. There’s no worse experience for a guest than to stand awkwardly at the host stand waiting for someone to take their name, check their reservation and seat them.
Modern Restaurant Management
FEBRUARY 16, 2022
Designers are exploring new areas for pickup that come across as a “decorative element” in the space, while also providing an efficient pathway for those traveling through in a hurry. Didn’t make reservations but would love to sit down and enjoy a meal at a local restaurant on your lunch break? Looking to socialize?
7 Shifts
AUGUST 18, 2021
Try to be as prompt as possible when it comes to seating, and provide your guests with accurate estimated seating times. Avoid overbooking reservations. Overbooking reservations is as much a pain for the restaurant as it is for the customer. But today, the customer experience begins long before guests are seated.
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