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Serving alcohol is a fundamental part of many restaurant operations, but it also presents significant liability risks. From over-serving intoxicated guests to improperly checking IDs, restaurants can face serious legal, financial and reputational consequences for failing to effectively manage their liquor liability risks.
Restaurants, hotels,and otherhospitalityindustry businesses continue to battle a tight labor market. Toattractnot only enough employees butalsoengaged and productive ones, itsimportantto offer benefits thatmeet them where they are.
The Illinois Biometric Information Privacy Act (“BIPA”), 740 ILCS 14/1, et seq.—a —a statute regulating the collection of certain biometric data—has been a major driver of class action litigation in Illinois for nearly ten years. The constant evolution of technology is no doubt to credit.
Serving foie gras is not profitable for us: $8 is a sticker shock, but that is exactly what it costs us. But it is lower revenue, so I dont know if its a net benefit. On add-ons In most traditional restaurants, the caviar upsell is about getting the customer to slap down $80 to $150 on something that is profitable for them.
As a restaurant leader, your plate is full with responsibilities, from staff management to serving up delicious dishes. But amidst the hustle, there's a crucial area you can't afford to overlook – employment laws. In this comprehensive eBook, we'll unveil the seven essential employment laws every restaurant leader must master.
"Lisa Dahl: Blessed By Grace" shares the inspiring journey of the chef and restaurateur who turned personal tragedy into a thriving culinary career in Sedona, Arizona. After the devastating loss of her son Justin, who was murdered in the 1990s while helping someone in need, Dahl found healing through cooking.
Levy A host of diverse offerings are on the menu at Wrigley Field, Dodger Stadium, and other arenas this season. Heres how they got there. When you think of baseball stadium food , youre probably thinking of the classics: hot dogs wrapped in foil, buttery popcorn, a crinkly bag of Cracker Jack.
" Buffets and self-serve food are on the menu: 66 percent of organizers say they’re having buffets, instead of: Heavy appetizers – 34 percent Stations (e.g. "Party planners are aligned with employee preferences as 66 percent plan to serve a buffet-style meal at their company party this year."
FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. With the January 20, 2026 compliance deadline for the U.S. A good plan documents how product is received, stored, and consumed in meal preparation.
These licenses allow restaurants to serve beer, wine, and wine-based liquors, offering opportunities for innovation without the financial burden of full-service licenses. On the other hand, beer and wine licenses are more affordable and easier to obtain, often costing one-third to half as much as a full liquor license.
I thought the mixture of customer service, catering, and serving up great food would fit me and my family well, so I decided to move forward. It shows my team and our guests that I care about my little sandwich shop, and I plan on being here to serve them fresh and yummy food with a smile for a long time to come.
In quick-serve restaurants, there has also been a marked uptick in digital kiosk usage. In quick-serve restaurants, staff can focus on preparing food rather than taking orders. adults who eat at quick-serve restaurants expect to receive their food within five minutes or less of ordering, reliable connectivity is key.
It’s important for food companies across the supply chain – from the farms that grow the food to the restaurants that serve it – to have good communication strategies that will keep the public safe and manage brand reputation both during and after an incident.
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. Seasonal and specialty cocktail glasses that make signature drinks stand out.
Beyond serving as a place to grab drinks, the bar is becoming a hub of social interaction and a key driver of revenue. Physical locations serve as a tangible backdrop against which self-expression unfolds and thrives, as explored in the Mintel Trend ‘Flexible Spaces’ (2022).
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. The multi-course experience is served at a 10-seat counter with two seatings per evening. "We offer tableside prosciutto carts with three different prosciuttos. .”
The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance of storytelling and upleveling brand creative. . Need a little creative boost to get cookin’?
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.
Kindness Food Network's “Kindness is Served Here” is rolling out in 63 restaurants across Northeast Ohio as part of Values-in-Action’s Kindland movement in partnership with the Ohio Restaurant and Hospitality Alliance. ."
Bartenders : May receive a share of tips for serving drinks and supporting table service. Hosts/Hostesses : Sometimes included for their role in creating a positive first impression. Back-of-House (BOH) : Sharing with BOH staff is less common but increasingly considered to ensure equity.
” 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. We should think about these types of patterns any time we say “AI.” But now, AI is shifting from the back office to the front lines of service.
In 2018, I opened a self-serve tap house and sports bar called Auggie’s Draft Room. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base. Success in the restaurant industry isn’t just about serving great food or building a loyal customer base.
Self-serve kiosks, QR-code menus, and personalized ordering systems will continue to redefine how patrons interact with venues. Establishments that invest in creating experiences—rather than just serving meals or drinks—will set themselves apart in a crowded market.
By combining storytelling, community involvement, and a purpose-driven mission, we create campaigns that leave a lasting impact while driving meaningful results for our clients and the communities they serve. This balance is key to our success and our ability to provide exceptional guidance to the brands we serve.
“Restaurants need to think beyond just serving great food; they have to consistently deliver positive experiences across every channel to build trust, strengthen their reputation and keep guests coming back.”
Located in Calabasas, we’ve had the pleasure of serving the Kardashians, whose signature “salad shake” has become an iconic part of our brand. Platforms like Instagram and Facebook allow restaurants to showcase dishes, share behind-the-scenes content, and directly engage with followers.
Digital transformation has completely reshaped how we serve customers and empower employees, but the stakes are higher than ever. The restaurant industry isn’t just evolving – it’s reinventing itself in real-time.
Alison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT Lee Hanson and Riad Nasr, Frenchette, Le Veau d Or, and Le Rock, New York, NY Outstanding Chef A chef who sets high culinary standards and has served as a positive example for other food professionals.
Saivar kade: Traditionally associated with vegetarian shops serving Tamil Sri Lankan fare dosas, idli, frothy milky tea the term saivar kade is now used more generally for small eateries serving affordable food. The kitchen also serves South Indian dishes like dosas and pittu (steamed ground rice layered with scraped coconut).
As we navigate this evolving landscape, creators and tastemakers should embrace the flavors that define a region and community it serves, celebrating the stories they tell. It’s a strategic move that enhances brand appeal, fosters customer loyalty and reflects a deep respect for the culinary diversity of our society.
These were often locations to where mail from across the pond would be delivered and serve as a source of information and discussion over a pint of ale. Many of these establishments like the Union Oyster House and the Green Dragon Tavern in Boston served as headquarters for planning the American Revolution.
Knowing the true cost per serving means you’re not guessing where to set menu prices. List Every Ingredient in the Dish Start by writing out everything that goes into a single serving—no shortcuts. That means listing not just “salmon” but also the oil it’s seared in, the herbs it’s topped with, and the lemon wedge it’s served with.
Theyd been serving hot dogs, fried chicken sandwiches, and other Southern-inflected bar foods for 15 years. Its served on branded Miller High Life trays, with hot dogs fanned out like a starburst. Its food that draws on the most basic familiarity and cheap thrill make Goldfish extra-large , serve a tower of hot dogs.
Platforms such as TikTok and Instagram serve as powerful marketing tools, particularly when a single video can attract thousands of viewers. The key is to evolve in ways that make sense for the people you serve now, not for the trends. That shift has made family-owned businesses think differently about what it means to stay relevant.
Think of it as a handshake with potential new customers, a moment to say, “Here’s who we are, what we serve, and why it matters to us.” Mentioning your location, menu items, and your cuisine types gives search engines the signals they need to understand your restaurant’s offer and put it in front of hungry people looking for what you serve.
Day in and day out, restaurant employees are on their feet—cooking, serving, bartending, cleaning, and ensuring every guest has a memorable experience, all while often working unusual schedules or long hours. When recognition becomes a natural, consistent part of your workplace, everyone benefits.
” Industries beyond food and beverage, including beauty, wellness, and pharmaceuticals, can explore cross-sector collaborations to serve this demographic.
The crackle and pop of a sun-kissed golden layer of crispy tahdig, in its final moments above a steady flame, ready for its debut with a strong flick of the wrist onto a silver serving tray. The cafe serves unpretentious, intentionally minimal Iranian sandwiches like zaban (tounge) and kuku (herb frittata) on barbari flatbread.
Think about the touch-screen ordering systems at fast-food chains, or the self-serve kiosks at McDonald's. The Tech That’s Already Here Automation in restaurants isn’t just about robots bringing food to your table or mixing drinks; it’s about redefining the dining experience altogether.
These LTOs generate traditional and social media coverage and inspire repeat visits to try the newest and most innovative Cups of Joy served up by Chatime.For more information about Chatimes brand, product innovation, and franchise opportunities, visit Chatime.com.tw.
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For some, it serves as a poignant reminder of hardship, yet for others, it remains a comforting, nostalgic food and an accessible entry point to Indigenous cuisine. While not directly involved in running Off the Rez, her work laid the groundwork for its alignment with the museum’s mission to serve Native ingredients.“Every
He saw an opportunity to create a platform that better served restaurants. What started as a way to help high-end restaurants reduce no-shows has evolved into a comprehensive platform serving diverse hospitality businesses, from boutique wineries to large hospitality enterprises.
Among these heroes are restaurantscommunity cornerstones that not only serve as gathering spaces in normal times but also become lifelines during crises. Cafecita also used their social media platforms to encourage customers to donate to 10 different restaurants serving community meals.
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