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The Curious Case of ‘Welcome In’

EATER

After searching online, the show’s hosts, Martha Barnett and Grant Barrett, reported finding references to the phrase as far back as 2014, mostly from places in the South and West. Last year, the radio show and podcast Way With Words fielded a question from a New Mexico caller who wondered why they were hearing “welcome in” everywhere.

Training 130
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In ‘Les Troisgros,’ a Restaurant Documentary That’s Well Worth Watching

EATER

Every once in a while we get a close-up of the bounty — wild garlic, radishes, new carrots — but the sheer ordinariness of shopping for the day’s meals stands in stark contrast to greenmarkets as glamorously captured by influencers or depicted by Jon Favreau sniffing through the produce in the 2014 film Chef. What color is the asparagus?

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2024 Outlook: Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

location debuted in Midtown Atlanta in 2014 and the brand has since opened 11 other locations around metro Atlanta. Robot servers, QR-Code Ordering and Even More Tech!: From robot servers to QR code ordering, the sky's the limit for technology in the restaurant industry. The first gusto! It makes everything easier.

Pricing 212
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Tough Topic: Making Restaurants Safer

Modern Restaurant Management

In a cloud-based system, the small gunfire detectors are placed in ceiling corners in restaurant lobbies, bars, and dining rooms, and gunfire information is immediately sent to a server for verification, then delivered to local authorities in a detailed report – all within a few seconds.

Document 108
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The Top 10 Restaurant Podcasts to Tune Into

7 Shifts

The Garnish by Toast brings stories and advice from restaurateurs, managers, chefs, servers, cooks, and everyone else who powers the restaurant industry. Begin your podcast listening with this episode on establishing core restaurant values , featuring Kelly McCutcheon - Vice President of People at Hopdoddy Burger Bar. The Garnish by Toast.

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QUESO: Non-Cheesy Values at Condado Tacos

7 Shifts

Joe Kahn opened the first Condado Tacos in 2014, a stone's throw from the Ohio State University in Columbus, Ohio. That's how you were kind of treated in the industry as a server or bartender. I wanted to have a voice when I was in the industry, whether it was a GM or a server. Kahn: "It was kind of a no-brainer.

Training 109
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Paying Servers a Salary at Destination Unknown Restaurants

7 Shifts

And then our first trip to Oaxaca, in Southern Mexico, was in 2014. And if you look at it, most servers, most bartenders, they do really well on weekends, Fridays, Saturdays, they make a lot of money. But our servers will say, 'Oh, no. That was servers, bartenders on salary. We started cooking Mexican food at home.

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