EATER

MAY 27, 2025

The travel venture, which officially launched in late 2024, is run by Elizabeth Minchilli, a longtime journalist-turned-food guide-turned TikTok star , and her daughters Emma and Sophie, the latter of whom is also a tour guide, author, and travel creator. Outside of food, creator-led group travel has been a growing niche.

Food 252

Food Travel 2023 Social Media 252

Modern Restaurant Management

JANUARY 2, 2025

From smarter ordering systems to food that travels better, here’s what pizzeria owners can expect in the year ahead. The Off-Premises Dining Shift: Food That Travels Well Delivery and pickup continue to dominate the pizza market as off-premises dining solidifies its role in customer behavior.

2025 251

2025 Online Ordering Franchising Franchise 251

Modern Restaurant Management

DECEMBER 26, 2024

While corporate travel is expected to pick up, helping offset a predicted slowdown in leisure spending, the broader hospitality sector must grapple with economic and operational risks. The year ahead promises a blend of opportunity and complexity for the restaurant industry.

2025 418

2025 Management Management Insurance 418

Modern Restaurant Management

MARCH 3, 2025

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.

Insurance 412

Insurance Healthcare Small Business Leadership 412

Modern Restaurant Management

OCTOBER 5, 2020

As the COVID-19 pandemic continues, restaurant workers of all types need time off to rest, recharge, and hopefully return reinvigorated to serve your customers. Pre-Travel Inquiries May Be Allowed. In addition, you can educate employees about the risks associated with travel plans.

Employee Relations 547

Employee Relations Restaurant Law Uniforms Travel 547

Culinary Cues

APRIL 6, 2020

Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. It is this understanding that will bring the industry back.

Travel 539

Travel Back of House Customer Service Small Business 539

EATER

MAY 14, 2025

We wanted a space for people who were traveling internationally or had read about these dishes in the past. If you look at that in terms of an la carte restaurant that might serve more cocktails, thats actually pretty low, but because our menu is $325, that skews the percentage upward toward the food.

Seating 247

Seating Outdoor Dine-in Beverage 247

EATER

MAY 14, 2025

Whether served raw on the half-shell, chargrilled, or Rockefeller style, theres no denying the briny appeal of a perfect fresh oyster. Sullivan is on the board of Oyster South, a nonprofit devoted to empowering Southern oyster farmers, and serves oysters from all three coasts on her menu. The raw bar is getting pricier.

Pricing 299

Pricing Equipment Consumer Goods Bar 299

Modern Restaurant Management

DECEMBER 31, 2024

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.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

EATER

MAY 21, 2025

Makubi Safari Camp While operators have historically served Western cuisines, a handful of modern safaris are offering local cuisines and native ingredients to immerse guests fully in their stunning surroundings A safari in Africa is about more than wildlife encounters. Africas rich culinary traditions were largely excluded.

Outdoor 228

Outdoor Fine Dining Tourism Food Supply 228

EATER

OCTOBER 21, 2024

Instant is perfect for camping or when you’re traveling. One serving costs between $2 and almost $4, and the minimum order is four boxes with eight servings each. Each serving is packaged in a capsule that’s slightly larger than a Nespresso pod. Why do I want instant coffee? It’s expensive, for one.

Back of House 305

Back of House SEO Uniforms 2016 305

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. Rituparna Roy is an independent food and travel journalist based in Mumbai, India. When Sadhu launched the intimate 16-seater in late 2023, it was an ambitious gambit.

Travel 216

Travel Social Media Seasonal Menu Back of House 216

Modern Restaurant Management

DECEMBER 27, 2022

Making a mistake – like serving a turkey burger instead of a veggie burger to a vegetarian guest – might not seem like a huge deal, but every error comes with a cost. During the pandemic, travel restrictions and social distancing efforts meant that many restaurants couldn’t conduct third-party inspections per usual.

Food Safety 566

Food Safety Audits Food Supply Food 566

Culinary Cues

MAY 12, 2025

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. Travel and experience what others have worked with for decades. Out of season do something interesting with tomatoes (oven roasted, marinated, sun-dried tomato paste, etc.)

Fine Dining 348

Fine Dining Seasonal Menu Front of House White Paper 348

EATER

FEBRUARY 18, 2025

Travel around and youll be rewarded. 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 southern coast is dotted with restaurants offering bounties from the sea.

Hotels 286

Hotels Seasonal Menu Back of House Small Business 286

Modern Restaurant Management

JANUARY 24, 2025

” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. The hospitality industry is an economic powerhouse, generating over $4.6 trillion globally and $1.1 tax revenue.

Sustainability 448

Sustainability Food Equipment Design 448

EATER

JUNE 12, 2023

. | Missy Frederick Between packed itineraries and early flights, the iconic sandwich makes for a perfect on-the-go meal on the last day of your trip This post originally appeared in the May 27, 2023, edition of Eater Travel, a biweekly dispatch from Eater’s staff about navigating places where food is the main attraction. Subscribe now.

Travel 246

Travel 2023 Advertising Hotels 246

Modern Restaurant Management

JUNE 24, 2020

“This new feature helped us keep our doors open and continue serving our customers during the recent downturn,” he said. “We are putting our network to work to help 50 million businesses globally not only survive, but also to thrive, along with the communities they serve.” 'Travel Safe' Tools.

Guest Recovery 539

Guest Recovery Kitchen Safety Mobile Ordering Food Safety 539

Modern Restaurant Management

APRIL 24, 2023

You know exactly how many people you’re going to serve, how many portions will be provided, what the cost is, what you’re going to charge and what your net profit will be. We want whatever we serve to be the best it can be wherever it travels to. And you’re getting them for free!).

Catering 493

Catering Website Management Point of Sale Travel 493

EATER

FEBRUARY 24, 2025

Tacos are served up at Maizajo, where corn tortillas are made in-house. But they also served my favorite cocktail of the trip: La Matlazihua, made with mezcal, grasshopper brine, and chamomile liqueur, topped with a few dried chapulines for good measure. The savory, grassy notes were revelatory, served in a wonderfully cozy space.

Back of House 228

Back of House Food Order Book Sports 228

Social Hospitality: Restaurants

MAY 6, 2020

Long Island City-based JetBlue and United Airlines are offering free round-trip flights for medical volunteers traveling to New York City to join the frontline in the battle against COVID-19. While many restaurants are ramping up their takeout options, some are going above and beyond to serve the community.

Hospitality 388

Hospitality Airlines Healthcare Hotels 388

Modern Restaurant Management

JULY 1, 2020

in March, local businesses that could remain open had to quickly adopt new ways of serving customers, like more convenient communications, curbside pickups, local delivery and contactless payments. Drinks served in unopened bottles and cans. As the nationwide response to the COVID-19 pandemic reached a fever pitch across the U.S.

2020 450

2020 Travel Food Safety Consumer Goods 450

Modern Restaurant Management

MARCH 22, 2022

Furthermore, restaurants began implementing QR codes for contactless self-serve ordering. The next generation of restaurant hospitality could very well be in the form of intelligent robots capable of serving and interacting with guests. Food Delivery and Service Robots.

Mobile Ordering 507

Mobile Ordering Social Media Online Ordering Food Order 507

Modern Restaurant Management

OCTOBER 16, 2023

Travel and Dining Habits Next, we looked at travel preferences and how that relates to dining, and we found some interesting patterns. Causeway Solutions offers key industry profiles, including healthcare, entertainment, sports, travel, restaurants and more. The bigger difference is for those who spend less.

Fast Casual 531

Fast Casual Fine Dining 2023 Consumer Goods 531

Modern Restaurant Management

OCTOBER 13, 2022

For those who still haven’t, it’s worth reconsidering now as inflation impacts customer travel and spending. Inflation of gas prices has provided a unique consideration for customers who want to eat out but now have to consider the costs of travel. Consider Expanding Delivery Options in Your Market.

Technology 450

Technology Loyalty Program Mobile Ordering Download 450

EATER

OCTOBER 31, 2024

Enciso credits the influence of modern panaderías in the popular tourist destination Mexico City — like Panadería Rosetta — with both inspiring bakers and giving traveling American customers a taste for pan dulce. The rise of these bakeries is also about community.

Consumer Goods 325

Consumer Goods Customer Experience Social Media Take-out 325

Modern Restaurant Management

JULY 26, 2024

Therefore, it’s helpful to create a communications plan in advance to serve as a roadmap. Tell trading partners what happened, which batches of products were contaminated, where the products traveled, and how to dispose of contaminated products. To accomplish this: Prepare in advance. Focus on the facts. Apply lessons learned.

Communication 465

Communication Food Safety Social Media Loyalty Program 465

Modern Restaurant Management

MARCH 31, 2021

The pandemic has required many facilities in the service industry to pare down the number of guests they can serve in public spaces simultaneously — but that doesn’t mean they must forfeit on establishing personal connections. The Human Touch.

Customer Service 474

Customer Service Customer Experience Online Ordering Hospitality 474

Modern Restaurant Management

DECEMBER 11, 2020

With holiday travel put on hold for many, people have more time to look online and brand has become even more important. However, this is a time of year where your competitors will take some time off and you will reap the benefits by staying in front of the media and serving as a thought leader on trending topic ideas and other news content.

Social Media 539

Social Media Consumer Goods Online Ordering Leadership 539

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. Locals and travelers linger for hours beneath the hotels glass-canopied central courtyard, sipping coffee and cocktails.

Hotels 199

Hotels Book Seasonal Menu Fine Dining 199

Modern Restaurant Management

FEBRUARY 25, 2021

.” Square found that restaurants are fundamentally reimagining the way they do business to keep their operation running smoothly, improve their bottom line, and continue serving their customers. ” On the retail front, Square saw retailers increasingly turning to online and social selling to continue serving their customers. .’

Social Media 397

Social Media Retail Website Management Online Ordering 397

Culinary Cues

AUGUST 19, 2023

Prohibition and the Speakeasy: Prohibition from 1920-1933 made it illegal to produce, distribute, serve, or consume alcoholic beverages except as a sacrament in the church and for medicinal purposes prescribed by doctors. Speakeasies did oftentimes serve food, but it was not the centerpiece of their existence.

Hotels 416

Hotels Influencer Compost Recycling 416

Modern Restaurant Management

OCTOBER 22, 2020

The restaurant industry, along with the rest of Travel and Hospitality have been among the industries most negatively impacted by COVID-19. As restaurants seek new ways to serve customers safely, QR codes are enabling customers to engage with all aspects of the restaurant as safely as possible. Increase Customer Confidence and Safety.

2020 529

2020 Mobile Ordering Customer Experience Customer Service 529

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. .

Franchising 474

Franchising Franchise Kitchen Safety Food Safety 474

Culinary Cues

APRIL 15, 2020

If you want to know something about a neighborhood- look to its restaurant scene. [] RESTAURANTS ARE THE SOUL OF THE TRAVEL INDUSTRY. As the world moves past the Coronavirus at some point – it will be the travel industry that defines how quickly the economy recovers.

Travel 463

Travel Small Business Point of Sale Back of House 463

Modern Restaurant Management

MARCH 13, 2025

It's notable these days that when you travel to other countries and continents, induction cooking is so prominent. In this program there is a lot of attention paid to sustainability, including the ethos that what you choose to cook, serve and eat, can have an impact on the environment and planet.

Education 251

Education 2000 Sustainability 2015 251

Modern Restaurant Management

FEBRUARY 17, 2022

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. The colder months bring a fresh set of challenges to the restaurant and bar scene.

Social Media 474

Social Media Seasonal Menu Customer Service Delivery 474