EATER

JANUARY 5, 2022

At the Food on Demand conference in Las Vegas, the food service industry laid out its vision for a future in which customers never have to wait. The conference room at the Bellagio hotel swelled with the horns of “Ride of the Valkyries.” THE FIRST NATIONAL RESTAURANT TO DELIVER BY AIR.”.

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Presentation Marketing Catering Demo 144

EATER

OCTOBER 22, 2021

Packed with restaurants, farmers markets, fishing lakes, and cozy B&Bs, it’s a place where farm-to-table dining is (and has always been) just the status quo. Lake houses fill in the summer and farmers markets overflow with fresh produce in the spring (the ski slopes of the Catskills still have a lock on winter vacations).

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Marketing Events Presentation Pricing 109

EATER

JUNE 14, 2021

Indoor dining is back, sure, but so is live music and live comedy, holdout museums, and nightlife. The post-vaxx crowds are bringing new energy back into the streets and dining rooms. The focus here is on places that offer a fun night out, an experience, a chance to reconnect with (non-pod) friends. Wonho Frank Lee.

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Magazine Pricing Marketing 52

EATER

AUGUST 3, 2022

The culinary seat of the microregion, Lucca is home to a handful of Michelin-starred restaurants, notable cheese producers, and some of the area’s more refined meals, along with preserved city walls, Puccini museums, architecturally significant churches, and festivals dedicated to everything from comics to paper sculptures.

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Concierge Travel and Tourism Document Budgeting 98

EATER

OCTOBER 28, 2021

There is, of course, my day job as a food writer, but also the countless hours spent browsing the New York Times cooking app for complicated new recipes to try and building an encyclopedic knowledge of local restaurant menus for when it comes time to make weekend dinner reservations.

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Reservations Marketing 107

Modern Restaurant Management

NOVEMBER 11, 2019

According to the data, 65 percent of Americans would choose one hotel over another if that hotel stay includes complimentary breakfast, and 51 percent would be more inclined to book a hotel room that includes a complimentary drink or meal upon arrival. Loyalty rewards for their restaurants and bars: Almost 1 in 3 (32 percent).

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Book Reservations Communication Customer Service 119

EATER

FEBRUARY 15, 2022

Wearing jogging pants, soccer shoes, a black “Venice” hoodie his aunt had sent him from LA, and a backpack (contents: water, torta de jamón, tire patch kit, blanket, muscle pain relief cream), Vásquez made the exhausting trip — which takes a full 24 hours — as part of a grueling ritual pilgrimage that ends at the feet of the Vírgen de Juquila.

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Travel and Tourism Procurement Marketing Reservations 96

SiteMinder

FEBRUARY 25, 2024

Hotel brands are unique identities created by hotel chains or individual hotels to stand out in the market. The value and distinctiveness of a hotel brand can significantly influence its market position and the perceptions of potential guests, making brand development and management a critical aspect of hotel operations.

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Catering Budgeting Guest Satisfaction Marketing 52

EATER

JANUARY 3, 2022

In an excerpt from his book “The Next Supper,” Corey Mintz calls for a future in which workers are celebrated above chefs For months now the restaurant industry has endured deep upheaval. A year ago, Amanda Cohen’s restaurant offered only a tasting menu. COVID-19 has been a throat punch to the genre of chef-driven restaurants.

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Larry Mogelonsky

MARCH 28, 2024

At 17 stories, this luxury lifestyle hotel consists of 213 residential style guestrooms including 20 suites, with a private courtyard, rooftop pool, a 24-hour fitness center, full spa, art throughout the public spaces and five dining options. Gastronomic, fashion and lifestyle trends start here before spreading nationwide.

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Travel and Tourism Guest Satisfaction Presentation Training 100

Modern Restaurant Management

DECEMBER 14, 2022

Modern Restaurant Management (MRM) magazine quizzed Robin Zheng, US Manager of Pudu Robotics , about the company's work with restaurants and the future of robotic use and automation in restaurants. How important are robotics/automation to the restaurant industry now and how do you see their impact in the coming years?

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Server Front of House Back of House Marketing 180

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. Restaurants will increasingly become more reliant on using their transaction data to inform and automate their businesses. For part two, click here.

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Pricing Portion Control Budgeting Marketing 167

EATER

DECEMBER 21, 2022

For chef Preeti Mistry, who helped conceptualize the series with J Vineyards, developing Shifting the Lens was a way to center chefs of color who put their values and politics at the forefront of their work, but who may not have their own restaurant at which to showcase their talents.

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Presentation Training Events Accounting 135

EATER

JUNE 9, 2020

to condemn racial violence and the Minneapolis police killing of George Floyd, cities across the globe were grasping for the first signs of life after months of COVID-19-related lockdown and quarantine, thanks to the easing of restrictions on bars and restaurants. Across the city’s restaurant and food sector, anxiety is palpable.

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Sanitation Travel and Tourism Server Marketing 122

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Hunter also has plans for a robust dining program in partnership with San Diego’s top restaurants and caterers. “I found inspiration on my travels.

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Marketing Accounting Magazine Scheduling 168

Modern Restaurant Management

AUGUST 19, 2020

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. Restaurant of the Future Panel. Additional Panelists include: Ryan Volberg – SVP and GM, PAR Restaurant Solutions Group. The Main Course. 20 at 4 p.m.

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Events Accounting Communication L&D 206

EATER

JUNE 29, 2022

A vendor at LA’s Buffet Guatemalteco, the Guatemalan night market where fried chicken is among the favorite dishes. He’s making a quick stop at the Guatemalan Night Market , an informal street food fair known to LA’s Guatemalan community — most of whom are Indigenous Maya — as the Buffet Guatemalteco, or Guatemalan Buffet.

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Document Marketing Information Book 101

EATER

JANUARY 21, 2021

For restaurants, takeout meal subscriptions offer mercifully predictable income. Mariah Pisha-Duffly was exhausted with the state of the restaurant industry. It was November in Portland, Oregon, and she was dreading another two-week-long closure of her Southeast Asian restaurant Gado Gado. Photo by Gado Gado.

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Catering Reservations Definition Scheduling 116

Modern Restaurant Management

OCTOBER 29, 2020

The funding will be used to help more restaurants transition to online ordering during the COVID-19 pandemic and beyond. “2020 has been a tough year for restaurants and that’s why we’re focused on providing products and services to help keep their doors open,” said Alex Canter, Ordermark CEO and Co-Founder.

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Catering Marketing Communication Events 144

EATER

JANUARY 8, 2021

Wine has a relatively low barrier to entry — you can find lots of decent bottles under $20, and the price means much lower stakes than imbibing multiple cocktails in a night. Between supporting my local wine shop and the restaurants-turned-provisions stores in my neighborhood, there are tons of options to choose from.

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EATER

FEBRUARY 15, 2022

World-class delights exist on every corner, from sunrise to sunset, at the city’s many street-food carts, family-run fondas, coffee shops, mezcalerías, and fine-dining outposts. Market Breakfast. Start off the day at the fountain that nurtures the city itself: the massive market known as Central de Abastos.

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Presentation Marketing Reservations Book 95

EATER

APRIL 6, 2021

AK: First up, there’ve been a ton of restaurant openings and a lot of big imports from New York and also from Texas. I think a few of those restaurants that we named, particularly like Cote, Red Rooster, they had been in the works, honestly, for years at this point. That’s when restaurants traditionally open. Excited to be here.

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Definition Sanitation Training Marketing 92

EATER

NOVEMBER 5, 2021

Eater’s 11 best new restaurants have one thing in common: tenacity. In light of the workarounds required of the past 18 months, Eater’s nationwide staff considered any place our readers could reliably get food as a restaurant in our quest to celebrate just how thrilling dining out is, whatever that looks like right now.

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Server Reservations Marketing Information 138

EATER

AUGUST 22, 2022

If courses were inspired by something exact, the servers mentioned its scene of origin: After Catelyn Stark arrests Tyrion Lannister at an inn, she dines on onions dripping in juices, and we got the same. At Elizabeth under Regan, her use of these sources transcended dining room cliche.

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Book Blog Server Presentation 101

EATER

APRIL 4, 2023

Tokyo currently holds the record for the city with the highest number of Michelin-starred restaurants in the world. Local chefs turn the freshest possible fruits of the land and sea into dazzling meals for a fraction of the price of a night out in a major city. This bounty isn’t all shipped off to Tokyo, though.

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Training Marketing Book Server 101

Modern Restaurant Management

FEBRUARY 14, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. “Providing a sense of community is a top priority in every market we serve,” said Brandon Landry, who founded Walk-On’s in 2003.

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Events Sanitation Marketing L&D 132

Modern Restaurant Management

MARCH 13, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. DRH is a strong platform and the company has solidified its position in a number of important markets. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com.

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Modern Restaurant Management

SEPTEMBER 23, 2020

Focused on the retail, services and restaurant industries, the SpotOn ecosystem offers powerful technology to small- and medium-sized businesses (SMBs) at a price they can afford. These include marketing, website development, omnichannel payments and point-of-sale (POS) solutions. "We're SpotOn Executive Team.

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Marketing Server Events Catering 207

EATER

MAY 29, 2020

Nick Kokonas explains his businesses’ pivots on Eater’s Digest As restaurants around the country furlough or lay off their workers or permanently close, Chicago’s high-end tasting menu destination Alinea is bringing in record revenue and has brought back its staff. Aviary is a high end lounge, and Next is like a morphing restaurant.

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Reservations Pricing Accounting Article 66

EATER

SEPTEMBER 24, 2021

What’s undeniable is this: Although glassware brands Riedel and Zalto have become a shorthand for grown-up wine drinking, they are not the end-all be-all of high-end wine glasses on the market today. The brand’s higher-end lines, including Highness and La Rose, top out at $200 per set of two. Estelle Colored Glass. Estelle glassware.

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Marketing Pricing 107

EATER

MARCH 26, 2021

Adeena Sussman’s lemony salmon has been swimming through my memory ever since I had it during a Sunday-night dinner at my cousin’s apartment, months before “house hangs,” as we call them, became an anomaly. Of course, the idea of making seafood on a Friday night after a long day of work was extremely optimistic on my part.

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Definition Blog Magazine Book 85

SiteMinder

FEBRUARY 1, 2024

Unique sustainability experiences: Hotels offering sustainability-oriented experiences, such as eco-tours or farm-to-table dining, provide guests with unique, memorable stays, enhancing guest loyalty and positive word-of-mouth. Water usage is particularly high in the hospitality industry, at around 250-500 litres per day/per room.

Travel and Tourism 52

Travel and Tourism Procurement Blog Book 52

EATER

NOVEMBER 10, 2020

In an excerpt from “An Onion in My Pocket,” chef Deborah Madison creates a four-course vegetarian menu at a time when vegetarian fine dining was still a foreign concept to many Deborah Madison is the author of nearly a dozen books on vegetarian cooking. The vegetarian restaurant opened in 1979 as a part of the San Francisco Zen Center.

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Presentation Book Definition Catering 106

Hospitality Magazine

DECEMBER 13, 2022

Years of experience in heavy-hitting kitchens culminated in Ursula’s; a restaurant that pays equal attention to the fit-out as it does to the menu. Chef Toshihiko Oe helms the counter of his namesake omakase restaurant Oe, which is concealed behind noren curtains inside a Japanese restaurant on Sydney’s Lower North Shore.

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Front of House Presentation Marketing Book 130

EATER

JUNE 12, 2023

Lille Allen/Eater America’s diners account for some of the oldest restaurants in the nation. America’s diners account for some of the oldest and most iconic restaurants in the nation. Here are some of the most iconic. A diner is a mood. It’s the miniature packets of butter and strawberry jelly waiting for their foil to be peeled back.

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Training Accounting Server Definition 104

EATER

AUGUST 30, 2022

Directed by David Gelb, it is a quiet look into the work of Jiro Ono, a then-85-year-old sushi master behind the exclusive, three-Michelin-starred restaurant Sukiyabashi Jiro. pre- Jiro ; the “Japanese turn,” as defined by historian Samuel Yamashita , had infused American fine dining with Japanese influence since the 1980s.

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Reservations Pricing Concierge Information 109

EATER

DECEMBER 14, 2021

When I closed my restaurant Here’s Looking at You it felt like the end. In early November, I announced that I’d be reopening Here’s Looking at You, the restaurant I co-own with chef Jonathan Whitener, in Los Angeles. Restaurant operators like me are still not okay. I call those unicorn restaurants — and I am so happy for them.

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Definition Book Presentation Marketing 107