According to the Consumer Expenditure Midyear Update from Bureau of Labor Statistics (BLS), the average American household’s restaurant spending has increased to the point at which it last was in 2008.
As a restaurant manager, you have a difficult job.
A New York restaurant hired a firm to investigate why their service was getting slower.
The first thing you notice on the menu is what isn’t there: beef.
Smell Fast Food Little Drooling Bear Food Watery Coffee Herpes Pizza Smart Noshery Makes You Slobber OK Chinese Food Wet New Modern Age Dining Room Meat Patty Explode the Stomach Restoran Fatso Come & Wait Restaurant Via stupidest.com and BuzzFeed.
Urban restaurateurs with plenty of left over milk crates and not enough vegetables have discovered a novel solution: Savvy urban restaurateurs from New York to California have recently discovered that growing their own produce, whether on a rooftop farm or a neighboring site, is easier than trekking to local farmer’s markets or buying from suppliers—and it provides lots of publicity.
The six-course dinner menu often features French dishes from executive chef Nicolas Boutin and is priced at $320 a person.
“My recipes are all based on the scientific study of plant physiology, applied to the fine art of cuisine,” Keats told Wired.com.
Restaurants [in Singapore] may be doing brisk business, but that has created a headache for some bosses.
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