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.
When Pete Pjetrovic was presented with the opportunity to join businessman and restaurateur Rocco Trotta in opening an elegant, classic American steakhouse at 72 Madison Avenue in New York City, he jumped at the chance.
Each year, the South Carolina Restaurant & Lodging Association selects finalists from around the state who exemplify the highest standards of excellence in service to their company, to their customers, and to their community.
We’ve become a nation of problem eaters and chefs are more aware of this than anyone else. So much so, in fact, that some chefs are now preparing meals designed for each specific customer.“We never expected eating to be as big of a problem as it has become,” says Joshua Hebert, owner and executive chef of POSH in Scottsdale, Arizona.
Some restaurants telegraph their specialties in their names—barbecue joints, crab shacks, steakhouses. But these days, steakhouses don’t always fit the traditional mold: Across the country, beef has gone Brazilian.
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.