Whether operators are looking to stock up on the essentials, from footwear to tableware, or seeking out the next breakthrough technology, this bountiful collection brings together a variety of the best products introduced into the restaurant industry over the last 18 months.
Joe’s Crab Shack has been testing a new service model that brings an end to tipping for guests. This test is currently being conducted in 18 locations nationwide. No timeline is in place to implement this policy nationally; the company is testing the results of this pilot program.
In an open letter, Danny Meyer, the man behind the Union Square Hospitality Group, announced that his 13 restaurants will no longer allow tipping. The first unit will be the Modern, a two-Michelin-star restaurant located in New York City’s Museum of Modern Art.
The restaurant industry is reliably unpredictable. What was supposed to be a bustling Friday night can quickly turn into a shockingly quiet, slow stretch. Likewise, there’s no telling when tables could surprisingly fill up during a thin-staffed weekday shift.
Students at the New England Culinary Institute don’t train in auditoriums or demo kitchens, explains Richard Flies, the school’s acting president. Rather, NECI’s teaching model places prospective industry professionals directly into the field, or, more specifically in this case, the beach.
It was nearly a decade ago, coinciding with the ascent of the quality cocktail, when I was invited to get a drink with a dashing British gent by the name of Tim Warrillow. He was in New York because, along with business partner Charles Rolls, he had developed an Indian tonic water that was a far cry from the liquid found in all those bottles of Schweppes crowding supermarket shelves.
The decorations—or lack thereof—don’t tell the entire story. Behind the scenes, many companies and organizations are already planning for the holidays, and have been, in some cases, since the last glass of champagne was toasted in 2014.
Second quarter 2015 concluded with the restaurant industry posting strong same-store sales numbers, although still losing guest count growth year-over-year. Same-store sales growth was 1.8 percent during Q2, which represents a 1.
As people flock to tourist destinations throughout the Northeast for their summer vacations, restaurants are using Waitlist Me to handle the surge in demand. According to the National Restaurant Association (NRA), New York, Massachusetts, and New Jersey are expected to hire a combined total of 100,000 new employees this summer to address the rush of seasonal customers, and restaurants are turning to technology to help manage it.
Like most restaurant operators and chefs, Bill Van Gilder, owner of Jubilee Restaurant in Pocono Pines, Pennsylvania, is always on the hunt for ways to maximize efficiency. For Van Gilder, taking to the Web for sauces, supplies, and equipment has been a substantial time- and cost-saver.
Asharp look or dress code offers an essential first impression that can make customers feel at ease with the dining establishment. When considering whether to have a uniform policy, restaurateurs should think about how it might enhance the guest experience, how it will differ from the restaurant’s current attire policy, and the style and fabric most suitable for employees’ daily habits.
Top foodservice industry professionals and their fans gathered on June 7 at the Walter E. Washington Convention Center for the 33rd Annual RAMMY Awards as Restaurant Association Metropolitan Washington (RAMW) announced and celebrated winners in 21 award categories.