Here’s one sports cliché Buffalo Wild Wings has turned into a promise: Start the clock.At nearly 900 of the chain’s locations throughout the U.S., guests are now timing their meals during the always-harried lunch hour.
According to findings from a new survey released by Original Review, a provider of in-house restaurant review technology for real-time diner feedback, restaurant goers are skeptical of restaurant review sites, favor a friend’s recommendation, like promotions, and will give a restaurant a second chance if they feel their complaints are heard and acknowledged after a poor dining experience.
Recent debates over raising the minimum wage and lowering tip credits have renewed interest in the question of whether restaurants should replace tipping with service charges or higher service-inclusive menu pricing.
Ildefonso Jimenez, the owner of Si Tapas restaurant, wanted to present a slice of Madrid in downtown Dallas. That meant paying attention to even the smallest details. But, unfortunately—at least on one note—his efforts were being drained as quickly as the small wine glasses he was pouring wine into.
Adjacent to his downtown Cleveland restaurant Noodlecat, James Beard Award-winning Chef Jonathon Sawyer’s commissary churns out homemade pasta, vinegar, and pickles for his celebrated group of restaurants.
Even though restaurant chains seem to have been enjoying some positive macroeconomic tailwinds of late—from lower food-commodity prices to dramatically lower gasoline prices that have freed up funds for dining out—the industry today faces an array of formidable challenges, including ensuring food safety in the wake of such incidents as Chipotle’s high-profile E.
David Chang’s expanding Momofuku empire is adding another New York City restaurant, although its exact location will remain a secret well past its opening date sometime this spring. Chang told The New York Times the new concept, named Ando, is “sort of my dream restaurant,” for precisely that reason.
The James Beard Foundation announced the nominees for the 2016 James Beard Foundation Awards. The nominees were announced Tuesday during a breakfast at the Presidio Officers’ Club in San Francisco, hosted by Susan Ungaro, James Beard Foundation president; Mitchell Davis, executive vice-president; Emily Luchetti, chair of the James Beard Foundation’s board of trustees; and John Washko, James Beard Foundation board trustee and chair of the Awards committee.
Guilty as charged, at least when it comes to texting at the table.I try really hard to curb that compulsive habit when I’m out with friends, but catch me dining solo and the cellphone is in my hand—almost as often as the flatware.
In this advanced digital age, rules of etiquette still apply in the restaurant setting, even if they do seem to change as quickly as the latest smartphone craze.Exactly what those codes of etiquette are varies from establishment to establishment, however.
Raise a glass to 40 professionals, under the age of 40, who are helping to define new expectations for dining experiences across all spectra of restaurant environments, from Michelin-starred white-tablecloth settings to eclectic independent concepts to dynamic multi-unit brands.
On Valentine’s Day, even the nation’s most romantic full-service restaurants understand there are decadent profits in the details. The National Restaurant Association estimates 25 percent of diners will splurge for something special on February 14, which has operators ramping up their offerings with everything from unique menus to rose petals to parting gifts.
According to Horizon Media's latest Finger on the Pulse Survey—the agency's proprietary online research community comprised of 3,000 people reflective of the U.S. population—the majority of American consumers are not yet ready to embrace tipping bans, a phenomenon that is becoming increasingly popular in restaurants across the country.