Modern Casual Restaurant

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Frank Lloyd Wright made his name by designing spaces that connect with nature. The surroundings helped define what the building would look like and how it would function. Wright’s buildings left their marks in a major way. His architecture remains an example of how one person’s perspective can influence the look and feel of our… read more

Oneida Group CEO Patrick Lockwood-Taylor Discusses The Strategies and Future Of The Company and Brands

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As nearly everyone in the foodservice market knows, the parent company of Oneida and Anchor Hocking, among America’s most recognized foodservice and retail tabletop brands, has weathered more than one storm since the beginning of the Millenium. The forces of globalization, the demands of American finance and other factors led to two bankruptcy filings, supply… read more

6 Beautiful White Plates for Any Occasion

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White plates are the ultimate workhorses of the dish world. They never look cheap, their lack of color appropriately highlights any kind of food, and you can mix and match from different brands yet still present a pulled-together table. Plus, unlike patterned dishes, you can find replacements virtually anywhere. Yet all this versatility can be… read more

The Basic White Restaurant Plate Has Met Its Match

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For decades, the standard plate for meals at nearly any restaurant has been white. Namely, a round white plate with a shiny glazed finish. IKEA outpost in New Jersey? Round white plates. Le Bernardin? Round white plates. Timetraveling to dinner at Lutèce? You’d also be dining on the same. Though there have been some tweaks… read more

Europe’s First Underwater Restaurant to Debut in Norway

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The global design firm Snohetta has revealed designs for the first underwater restaurant in Europe. Part marine research center, the restaurant on the southern coast of Norway, near the village of Båly, will be called Under, a word that can also be translated as “wonder” in Norwegian. It’s scheduled to open in 2018. No diving… read more

The Secret Ingredient at this Brooklyn Restaurant?

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Seventy-two billion pounds of food is wasted every year in the U.S., with restaurants making a significant contribution to that waste: According to a 2016 report by the Food Waste Reduction Alliance, 93.7% — or 1.83 billion pounds, roughly — of uneaten food in American restaurants is thrown away. Just 4.2% (83.1 million pounds) is recycled and only 2%… read more

Restaurants Have Become Increasingly Focused on Cutting Waste

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As restaurants become increasingly focused on cutting waste, many are taking innovative steps to meet their goals. Whether it’s completely feasible for restaurants and foodservice establishments to achieve zero-waste, however, remains questionable without changing key operational strategies. UK eatery Silo was recently celebrated for its commitment to zero waste but even its proprietor Douglas McMaster admits… read more

Industry Veterans Share Career Lessons Learned

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I once heard a wine director say to a group of hospitality students, “The restaurant industry is basically an island of misfits.” In many ways, he is correct. Restaurants draw people from all industry sectors. It’s not uncommon for one to work alongside a poet, a Broadway dancer or even an ex-con. The hospitality industry… read more

Industry Veterans Share Career Lessons Learned

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I once heard a wine director say to a group of hospitality students, “The restaurant industry is basically an island of misfits.” In many ways, he is correct. Restaurants draw people from all industry sectors. It’s not uncommon for one to work alongside a poet, a Broadway dancer or even an ex-con. The hospitality industry… read more

How Restaurants Can Increase Sales with Social Media

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By now you’ve heard how important social media is to your restaurant. You’ve probably created social media accounts and have attempted to create a strategy around them. Is it successful? What does it mean to be successful on social media? Focus on what matters to your restaurant. Understand the ROI of your social presence. You… read more