Modern Restaurant Management

FEBRUARY 17, 2022

Winter can be a tough season for restaurant and bar owners. Here are a few ideas for restaurant and bar owners to consider in an effort to continue to serve up good eats and top-tier service during the winter season. Consider making food that travels well for those who select curbside pickup or delivery.

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Social Media Seasonal Menu Customer Service Delivery 474

7 Shifts

OCTOBER 22, 2024

Photos of your menu items, ambiance, and even happy customers will give potential guests a glimpse of the dining experience you offer. Use it to share updates, special events, or new menu items. Your posts can serve as mini-ads for your restaurant, and they appear when customers search for your business.

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7 Shifts

OCTOBER 28, 2024

The average profit margin for bars typically ranges between 10-15% , but this can vary depending on the type of bar you run, the location, and the types of drinks you serve. For instance, a pub that serves both food and alcohol may have lower profit margins compared to a bar that only serves drinks because the cost of food is higher.

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Point of Sale Merchandise Seasonal Menu Bar 195

EATER

FEBRUARY 18, 2025

My husband and I have traveled over 1,000 miles from our home in Mumbai for a single meal: a 14-course tasting menu at Indias hottest dining destination, Naar. Helmed by chef Prateek Sadhu, the restaurant team periodically scours the nearby pine forests and river beds for wild fruits, berries, and herbs.

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Travel Social Media Seasonal Menu Back of House 191

Modern Restaurant Management

APRIL 29, 2022

Consumers are now looking out for restaurants that provide a fully curated vegan meal that serves everything from starters to desserts. As the food has to travel less to reach the restaurant, the emission of carbon is reduced. The restaurant uses renewable energy to plant its own trees and curates a seasonal menu only.

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Seasonal Menu Beverage Sustainability Fine Dining 508

EATER

MARCH 26, 2025

The Travel buds Grand hotels are home to some of the French capitals most exciting and elegant meals, according to Eaters local dining expert and guidebook author Hotel restaurants tend to have a special energy. Book a table at Le Cinq Book a table at Le George Book a room at the Four Seasons Thomas Tissandier Seafood and wine.

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Book Hotels Seasonal Menu Fine Dining 178

ChowNow

JUNE 27, 2025

Your Google Business Profile (GBP) is what shows up when someone searches your restaurant’s name on Google or searches the cuisine type you serve in your area. How to optimize it: Claim your listing (if you haven’t, use this link to get started) and fill out every field: hours, website, menu link, service options, etc.

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Website Management SEO Book Customer Experience 195

Modern Restaurant Management

JUNE 22, 2022

The pair, longtime visitors to Maine and Beal’s customers, not only retained the essence of the restaurant while expanding the menu and service, but they also took the brand nationally. What are the key challenges and advantages of being a seasonal business? million people who visit Mt.

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Food Truck Seasonal Menu Consumer Goods Customer Experience 474

Modern Restaurant Management

JANUARY 18, 2021

Despite a brief period of in-person traffic throughout the summer season, consumers have overwhelmingly opted for take-out options from their favorite restaurants. One way to do this is by providing customers with dynamic menus, which offer recommendations based on past orders and preferences.

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Loyalty Program Mobile Ordering Online Ordering Customer Experience 508

Culinary Cues

AUGUST 26, 2024

If you are anything like me, the anticipation of a really good restaurant experience is at the top of my list when traveling, or just taking a break from cooking at home. Would I serve this to my family? Each has its place, but don’t confuse them within your menu and your concept. It really hurts me to say this.

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Dine-in Training Sports Seasonal Menu 443

Modern Restaurant Management

AUGUST 14, 2020

All locations will serve guests via delivery through a virtual kitchen facility. In addition to virtual kitchens meeting lower labor costs, they also offer a fast-track to opening, with a location able to begin serving in just one month. ” Dickey’s is now offering a franchise discount for existing Owners Operators. .

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Franchising Franchise Kitchen Safety Food Safety 474

Modern Restaurant Management

JANUARY 31, 2025

Nearly two-thirds (65 percent) say they plan to increase their number of locations in 2025, and 74 percent plan to expand their menu offerings, leaning into new experiences and experimentation to power their growth. ” A Year of Challenges U.S. Additionally, 77.17 percent of its restaurants are independently owned.

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Marketing Loyalty Program 2024 2025 221

Culinary Cues

DECEMBER 1, 2019

In preparation for the holiday gift giving season it was somehow decided that it was appropriate to recognize those private businesses within your community by stopping in to say hello, thank them for all that they do, and spend a little money. Spend more time serving existing customers and getting new ones.

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Small Business Customer Experience Customer Service Seasonal Menu 489

The Rail

MARCH 25, 2025

Explain the reasons behind the move whether it's to accommodate growing demand, enhance customer experience, or introduce new menu offerings. Engaging content like Instagram Reels or TikTok videos showcasing construction progress, new menu items, or even staff preparing for the move can make followers feel like they are part of the journey.

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Social Media Email Marketing Customer Experience Events 130

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. Respondents collectively serve more than 14 million covers annually and have more than 3.2

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EATER

OCTOBER 26, 2023

Austin Bush Millions cram into Phuket’s popular beaches and resorts, but diners should look elsewhere to taste the mix of southern Thai, Hokkien, and Baba food that makes the island arguably Thailand’s most underrated food destination Phuket is one of the biggest travel destinations in the world.

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Seasonal Menu Hotels Back of House Front of House 319

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. ” Food Retailing Report. . Sarasin, president and CEO of FMI.

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2021 Retail Online Ordering Loyalty Program 447

The Rail

NOVEMBER 1, 2022

While customers may have a few favorites, a menu that never changes gets boring, fast. At the end of the day, menu compilation is a creative process not unlike that of a painter or a fashion designer. Menu development , however, involves something unique: a passion for food and flavor. Time to Refresh Your Menu?

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Menu Seasonal Menu Social Media Bar 279

Modern Restaurant Management

APRIL 21, 2022

Sourcing local ingredients and producing more in-season vegetable focused dishes help reduce greenhouse gas emissions and contributes to improving our carbon footprint. Working the season into the menus is another way to be mindful of the environment. Amy Brandwein, Chef Owner, Centrolina & Piccolina, Washington D.C.

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Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

MAY 28, 2021

He continued by highlighting areas where the company outperformed the industry in growth and how the organic quick-serve restaurant continues to meet and exceed serving its guests amidst the unique demands of COVID-19. And because our food travels so well, guests never have to choose between quality and convenience."

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Franchising Franchise Fast Casual Loyalty Program 474

Modern Restaurant Management

JANUARY 12, 2022

The survey found that consumers have a short window before they get exacerbated with the time it takes to get their order: More than half (54 percent) of in-house diners don’t like to wait more than 10 minutes to be served and 76 percent are impatient after 15 minutes. Ordering preference is situational.

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2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

JANUARY 11, 2021

I traveled all over the world and have lived in a number of different countries, and I always had a great appreciation for food and ambiance and hospitality. When I moved to Florida several years back, I first opened a restaurant in Naples that served breakfast and lunch. But I’m a global citizen. Is that a growth path you see?

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Fast Casual Casual 2013 Franchise 367

EATER

DECEMBER 15, 2021

A host of new experiences aim to attract younger travelers to Champagne. The cheese pairing is perhaps the most original given how infrequently fromage-specific tasting menus are offered in conjunction with Champagne. So far the collective efforts seem to be working. Ruinart offers guided visits and tasting followed by brunch.

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Back of House Tourism Hotels Vineyard 284

EATER

FEBRUARY 28, 2024

Soul Travelling A dish composed in the forest on a Soul Travelling tour. Soul Travelling Digging in with pao. Xacuti is usually served with rice, but leftovers are also great drizzled over an egg omelet. Recheado Much like the ubiquitous rava fry, recheado fish fry or recheado masala shows up on a lot of Goan menus.

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Seasonal Menu Travel Back of House Fine Dining 307

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. International franchise development in the Caribbean, Central America, and South America.

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Franchising Franchise 2020 Fast Casual 340

Modern Restaurant Management

DECEMBER 21, 2022

Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. Potential solutions include: Robotics : Robots can help prepare and even serve food. Loyalty will continue to get more personal and less transactional.

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2023 Loyalty Program Fast Casual Customer Experience 419

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.

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Front of House Travel Dine-in Seating 313

Modern Restaurant Management

NOVEMBER 27, 2024

Ninety-five percent of those surveyed reported using some form of AI in their restaurant, with the most common being AI-assisted inventory management (35 percent), AI menu optimization (35 percent) and AI reservations/bookings (32 percent). Old Ebbitt Grill (Washington, D.C.) – A historic institution serving classic Thanksgiving dishes.

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2025 Loyalty Program 2024 Back of House 221

EATER

DECEMBER 7, 2022

Menus brim with callouts to potatoes from the neighboring Pemberton Valley (reputedly some of the world’s best), oysters from British Columbia’s Fanny Bay and Desolation Sound, and wines from around the province. Leila Kwok. Pasta at Il Caminetto. What to Know Before You Go. Prices are high and lines tend to get long, though. Leila Kwok.

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Seasonal Menu Hotels Tourism Back of House 240

EATER

OCTOBER 1, 2024

Serving up lemongrass pork at the Waldo Thai stand. Sporting the home team colors, Alex Martin, a human resources professional and a KC Current season ticket holder, and her parents, who were visiting from Texas, found their way to Joe’s Kansas City Bar-B-Q stand. Corner Kick Nachos served in a special edition KC Current bowl.

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Sports Food Seasonal Menu Recruiting 261

EATER

MAY 16, 2025

The hurricane hit during the fall and the winter shopping season, particularly busy and profitable times of year for local businesses. We all need a place of gathering to enjoy and to relax and to be served and eat good food and feel comforted, Silver says. billion to the local economy. percent the previous month.

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Tourism 2024 Small Business 2025 203

Modern Restaurant Management

OCTOBER 16, 2020

“However, the rebound still leaves problems to be solved on the supplier side – suppliers are serving fewer restaurants, with lower revenues to cover existing operating expenses.” of the top pumpkin patches across the US if you’re looking to make the most of the season. Check out our recent ?list?

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2020 2030 Hotels Food Safety 553

Modern Restaurant Management

FEBRUARY 28, 2020

“I found inspiration on my travels. “It’s an exciting time to join as we help foodservice distributors and operators reduce waste while enabling them to serve consumers delicious food with better quality produce made possible by Apeel.” ” Restaurants in the U.S. ” Restaurants in the U.S.

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Coaching Point of Sale Customer Experience Retail 419

EATER

OCTOBER 28, 2022

Bafflingly for a city which prides itself on its seasonal, grower-guided, zero waste credentials, there were no Green Stars awarded, which highlight restaurants at the forefront of sustainability. No Vancouver restaurants achieved two- or three-star ratings. Surprisingly that’s exactly what has happened, with cozy boltholes such as St.

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Fine Dining Back of House Casual Social Media 261

7 Shifts

JULY 10, 2020

For example: Train staff on physical distancing and how to best serve food with the least amount of contact Stagger workstations so employees can keep physical distancing between themselves Use directional arrows on the floor in kitchen settings to control flow of traffic and reduce interaction and crossover between cooking and clearing areas.

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Events Social Media Kitchen Safety Seating 351

EATER

OCTOBER 22, 2021

Helmed by both Finger Lakes natives and skilled transplants, Kindred Fare focuses on local produce, meats, and dairy in an inventive, ever-changing menu. A Monday-only $40 chef’s choice prix fixe includes some of the freshest seasonal dishes in town for an unbeatable price. In Geneva, F.L.X. Provisions sells artisanal groceries.

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Vineyard Seasonal Menu Back of House Fine Dining 293

Modern Restaurant Management

NOVEMBER 2, 2021

The concept is centered around a 900-degree coal fired oven, and its streamlined menu offers “well-done” pizza, coal fired chicken wings, homemade meatballs, and a variety of handcrafted sandwiches and salads. “Anthony’s represents a fantastic addition to the BurgerFi family. .” across Asia.

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Franchising Franchise Leadership Beverage 450