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Best Practices for Capitalizing on Workplace Holiday Party Trends

Modern Restaurant Management

It's beginning to look like a festive holiday season at workplaces as office party attendance and budgets are rising, according to ezCater's first-ever Workplace Holiday Party Trends Report , which reveals emerging trends and insights from 1,600+ employees and decision-makers nationwide.

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Jibaritos and Fried Crab Dip: How Baseball Stadiums Serve Their Teams’ Fans

EATER

Levy A host of diverse offerings are on the menu at Wrigley Field, Dodger Stadium, and other arenas this season. These baseball stadiums didnt start developing new menu items overnight or without forethought. Levy The jibarito sandwich is available at Wrigley Field this season. Heres how they got there.

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It’s All in the Glass: Selecting the Right Glassware to Complement Your Restaurant’s Vibe

Modern Restaurant Management

Seasonal and specialty cocktail glasses that make signature drinks stand out. During the holiday season, for example, drinks like apple cider, warm bourbon cocktails, and spiked hot chocolate become even more special when served in distinctive, themed glassware of varying shapes, colors, and sizes.

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Smarter, Faster, More Human: Why AI and Automation Are Transforming Restaurants

Modern Restaurant Management

” The more restaurants use AI to automate tasks that aren’t core to their business, the more they can reinvest time where it matters—serving guests. Other restaurants are integrating AI into reservations, guest messaging, and even menu pricing—helping them react to demand in real time.

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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

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. Out of season do something interesting with tomatoes (oven roasted, marinated, sun-dried tomato paste, etc.) Make the tomato an experience. There is pizza and there is pizza.

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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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Vibe Check: Elevating Experience for Better Guest Engagement

Modern Restaurant Management

A caviar service at Costa in Charleston, South Carolina, top photo, features Regiis Ova Ossetra, served in its pure form alongside a chilled shot of Costa gin. Unlike omakase, which centers on raw fish, kaiseki is a cooked and composed tasting menu that flows with the rhythm of the seasons.