Nation's Restaurant News

MARCH 8, 2024

On this week’s episode of Extra Serving, a podcast by Nation’s Restaurant News, managing editor Leigh Anne Zinsmeister, editor-in-chief Sam Oches, and senior food and beverage editor Bret Thorn talk about the latest drink trend sweeping the nation.

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Nation's Restaurant News

MARCH 8, 2024

On this week’s episode of Extra Serving, a podcast by Nation’s Restaurant News, managing editor Leigh Anne Zinsmeister, editor-in-chief Sam Oches, and senior food and beverage editor Bret Thorn talk about the latest drink trend sweeping the nation.

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Nation's Restaurant News

DECEMBER 8, 2023

All this and more on this week’s episode of Extra Serving

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Nation's Restaurant News

APRIL 5, 2023

On this week’s special episode of Extra Serving, NRN editor Alicia Kelso speaks with Yum Brands chief operating officer and chief people officer Tracy Skeans. Tracy Skeans joined Yum Brands in 2000 and has since worked her way up through the ranks g

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Hospitality Magazine

MAY 29, 2023

Ingredients 200g vongole or Little Neck clams, purged and cleaned 220g fresh egg linguini 1tbs confit garlic 80ml white wine 1 large eschallot 1/2 red chilli, finely chopped and deseeded 1/4 bunch flat leaf parsley, finely chopped 1 lemon Extra-virgin olive oil Flaked sea salt Method Put a pot of salted water on to a simmer.

Magazine 245

Magazine 245

Hospitality Magazine

OCTOBER 31, 2022

200g barramundi tail or 2 75g barramundi wings 200g cornmeal 15g Old Bay 500ml buttermilk 1 lemon 2 green tomatoes ½ bunch dill 1 bunch chives ½ bunch tarragon 100ml white vinegar Flake salt for seasoning 20g extra-virgin olive oil 500ml vegetable oil Pickled tomato method 1. Ingredients. Finely chop herbs and add to tomatoes. Fish method 1.

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Magazine 130

Hospitality Magazine

MAY 8, 2023

More recently, distillers are experimenting with vermouth to create an array of options ranging from extra dry to sweet using white, red, and Rosé wines as a base. It can be served neat, on the rocks, or with a citrus twist. We love it just how we serve it, olives and all,” says Moore.

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Marketing Magazine 233

EATER

FEBRUARY 23, 2024

Thankfully, I’ve come around to a better, less wasteful approach: I source these fun, little add-ons from the “extra sauces” part of a restaurant’s delivery menu. The house-made chile crisp, more oniony than spicy, adds a bit of life to basically everything.) I always, always order a side or two of kimchi to eat with the next day’s meal.

Definition 101

Definition 101

EATER

MARCH 23, 2023

Breading is obviously an essential part of the cutlet-making process, and Krajeck learned a tip from Nick Curtola, the chef at the Four Horsemen in Brooklyn, that not only gave his cutlets an extra-sturdy exterior but also solved a kitchen problem. Serve with half a lemon. Who doesn’t like that? Sprinkle with Maldon salt.

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Reservations 97

Hospitality Net

OCTOBER 27, 2023

The leader helping strip rooms, being an extra set of hands at the front desk or helping serve at a banquet. Don’t be confused, when your Team sees you rolling up your sleeves it is no doubt a culture strengthening act. We see it all the time in our industry.

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Nation's Restaurant News

NOVEMBER 22, 2023

Mehdi Zarhloul, CEO and Founder of Crazy Pita, and Zandrique Harrold, director of operations for Milk & Honey, join the Extra Serving podcast this week

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Modern Restaurant Management

OCTOBER 12, 2022

Serve Special (Spooky) Food and Drinks. Stay on-theme and dress your regular menu up to be extra spooky for your Halloween party. Go the extra mile and print on-theme party menus for attendees, or create QR code menus to save paper and keep things simple. Half the fun of Halloween is dressing up in something special.

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Events Special Events Pricing Marketing 196

Service that Sells

JANUARY 16, 2023

To sell is to serve, and to serve is to sell. The right waitstaff sales training program can teach your servers how selling is simply a part of serving. As part of your waitstaff sales training program, teach your servers that “SALES” stands for “Sell A Little Something Extra.” They don’t want to seem pushy or insincere.

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Server Training 73

Hospitality Magazine

JULY 26, 2023

Owners of Bar Casa Valles and brothers Blas and Antxon Valles served the components of a gilda at their venue, but regular Joaquin ‘Txepetxa’ Aramburu is said to be the one who combined the ingredients together on a toothpick, with other patrons following suit.

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Magazine Marketing 130

Modern Restaurant Management

JANUARY 15, 2024

Chicken, especially, has reached a high price point, so operators will need to spend extra time managing their budget to be able to order ample amounts of chicken to serve the highly-coveted chicken wings on Super Bowl Sunday. The price of many staple items is continuing to increase throughout the beginning of this year.

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Catering Pricing Back of House Events 208

Revenue Hub

FEBRUARY 14, 2024

Hotel guest segmentation categories It’s important to define and understand the specific market categories that your property serves or could potentially serve, as they provide the foundation for optimizing your marketing strategies. Transient Transient travelers are predominantly your impulsive, on-the-move guests.

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Article Marketing Book Information 100

EATER

JUNE 16, 2023

Some will fall out, and that’s fine; I like to call those pieces a little something extra, and run them through some remoulade. The foods of Juneteenth celebrate freedom and honor ancestors, and there is nothing better than serving up delicious dishes that commemorate the day. This is a sandwich that’s best served hot.

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Catering Reservations 81

InnQuest

AUGUST 22, 2023

These gateways serve as intermediaries, safeguarding sensitive data between the hotel’s payment system and the credit card processor. Reputable gateways follow rigorous security standards like PCI DSS, offering extra protection against credit card fraud.

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Information Server Blog Reservations 130

Modern Restaurant Management

MARCH 8, 2023

Generous, extra-mile service, complimentary extras, and personalization all create memorable experiences that make diners feel like the risk of dining out is worth it. All of this creates not only an extra layer of enjoyment for customers, but also a challenge for restauranteurs.

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Scheduling Training Pricing Marketing 180

EATER

MAY 26, 2023

Lahbichi finishes the potato salad with a drizzle of pomegranate molasses; if you want to get extra fancy, he suggests a sprinkle of pistachios to add both crunch and visual appeal. Step 3: In a large bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, cumin, sumac, and harissa powder (if using) until combined.

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Modern Restaurant Management

DECEMBER 2, 2022

Typical insights for restaurant staff include customer satisfaction, number of tables served, turnover rate, and how many specials are being sold. Common incentives include bonuses, awards, pay raises and extra vacation time. Modern point-of-sale systems will generate analytics on each employee so you can create actionable insights.

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Front of House Accounting Server Customer Service 189

Hospitality Magazine

JULY 31, 2023

The most common is the accidental creation of the dish by Henri Charpentier who served the Prince of Wales at Monte Carlo’s Café de Paris in 1895. Larousse Gastronomique disputes the story and attests Charpentier would’ve been too young to be serving the Prince of Wales. Crêpes Suzette is one of the dishes he has taught pupils.

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Accounting Presentation Training Magazine 130

Hotel Owner

SEPTEMBER 21, 2023

NEHA serves as a vital organisation providing invaluable support, guidance, and a sense of community to hoteliers and businesses connected to the hospitality industry. The association presently comprises 64 of the most prominent hotels in the region, serving as the collective voice of the hospitality sector.

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Presentation Events 97

EATER

NOVEMBER 7, 2022

When I cook it at home I add a wallop of extra chiles — more than the recipe calls for — and some butter at the end for extra richness. Served with a side of rice or flatbread to sop up the gravy, it’s also perfect for a crowd. Serves 4-6. Step 4: To serve, garnish with a ton of cilantro and serve with rice and flatbread.

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Hotel Owner

MARCH 21, 2023

The team will work with local makers to furnish the bedrooms and plans are also in place to develop an extra five rooms above the pub, in collaboration with local building firm Trymata, with work set to start in June 2023.

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Restaurant Engine

DECEMBER 9, 2020

Opening a catering business tied to your restaurant can add extra profits to your business. Do you have the resources to handle the extra supplies, food, and staff? Can your kitchen handle all the extra preparation? Are you prepared to work those extra hours, or do you have someone who can? Extra Services.

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Catering Server Scheduling Procurement 113

Hospitality Magazine

APRIL 15, 2024

Each Sunday, Richards served classic Vietnamese dishes — think pork belly with salad, noodles, and mother sauce plus spring rolls. When it comes to customers, the restaurant’s attention to detail has paid dividends, with guests serving as the venue’s main source of marketing. “We We’re not trying to be a cookie-cutter [operation].

Front of House 130

Front of House Book Accounting Training 130

Modern Restaurant Management

OCTOBER 14, 2022

Even after the food is safely prepared, it can still become contaminated upon serving. Go the Extra Mile to Make Customers Feel Safe. Although there are some extra steps to take to create a truly allergen-friendly, safe environment for customers, it all pays off in the end. Make your place one that customers can trust.

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Server Communication Training Front of House 189

EATER

FEBRUARY 15, 2024

It’s in the inherent promise of this ribollita, too: whether you make a pot to eat on your own or to serve as the centerpiece for a cozy dinner party, here is warmth that will sustain you for as long as the sun is away. Serve in four warmed bowls with a twist of black pepper and a drizzle of olive oil.

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Reservations 91

Hospitality Magazine

MARCH 20, 2023

Not to skip on one of its most appealing factors — that little something extra to swipe up with a piece of bread. Many of the sauces currently served at The Charles are constructed from a basic white sauce and tweaked with herbs, citrus or caviar. We froth it up and it’s a nice and bubbly velouté that’s served on the side.

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Front of House Presentation Magazine Book 246

EATER

DECEMBER 6, 2023

With a bit of extra shopping, it can be a truly special one, too. If you want to go the extra mile, you can make a proper gift basket with a sturdy wicker basket like this. To fill out a gift basket, add some of the spices Jaffrey relies on in her recipes as well as some of the serving vessels she suggests. Happy gifting!

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Book Marketing 83

Nation's Restaurant News

JUNE 3, 2022

The executive talked off-premises business, supply-chain struggles and expansion on this episode of Extra Serving

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EATER

MARCH 11, 2024

This is easy to accomplish at many restaurants whose cuisines have always favored family-style serving, or at some trendy restaurants which have given up labeling dishes as appetizers or main courses. If you want to order like an Eater staffer, remember: Everything is a shared plate if you believe in yourself.

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Server 86

Revenue Hub

OCTOBER 17, 2023

But what if you could make even more money by offering them extra things they might want during their stay? When you offer extra services like dining, spa treatments, or tours, you can earn additional income on top of what you make from room bookings. Let’s say, you’re running a hotel. People pay to stay in your rooms, right?

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Concierge Events Book Catering 95

EATER

MAY 13, 2022

Served with lemony whipped cream, it’s bright, easy, and perfect for spring In my opinion, olive oil cake is a dessert that’s surprisingly tricky to get just right. The flavors aren’t loud or overly pronounced, but they don’t have to be to make the cake memorable, enjoyable, and worthy of a second serving. Dina Ávila/Eater.

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EATER

MARCH 2, 2022

Silverton serves the finished roasted tomatoes alongside other contorni (aka that cornucopia of roasted vegetables), fresh buffalo mozzarella, olives, and platters of sliced salami and mortadella. Step 6: To serve, arrange the tomatoes cut side up on a decorative platter and garnish with thyme sprigs. Erin DeJesus.

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EATER

MARCH 16, 2022

For the “sushi,” all you need is a will to tenderize, then serve it raw with thin slices of lemon or lemon peels. Ingredients: Beef filet, red and lean Extra-virgin olive oil, the best you have ½ lemon, peels reserved 2 garlic cloves, grated or ground 1 bunch parsley, finely chopped Sweet paprika Salt Black pepper, freshly ground.

Reservations 93

Reservations 93