By Peter Szende and Namrata Sridhar From the start, menus have been a customer’s first impression into the restaurant’s culinary experience. Menus that have been carefully designed have drawn the customer’s eye to specific dishes and provide guidance when selecting a meal. (e.g. McCall & Lynn, 2008) Restaurant menu experts have begun to find that […]
By Martin Zsarnoczky Digitalization is among the most important changes in our rapidly evolving world. Digital innovations and technological novelties are engines of development and show their impact everywhere, especially in the field of manufacturing, ICT and other service industries. Given the fact that tourism is based on the cooperation between a wide range of […]
By Peter Szende and Ally Rung For many decades, à la carte dining has been viewed as a completely separate service style only used in full-service restaurants, without a place in the traditional banquet-style setting typically seen in hotels and cruise ships. However, many contemporary ocean liners and hotels are changing that perspective. This […]
By Peter Szende and Justin Cipriano The restaurant industry is a dynamic ever changing business. The concepts change every day, the trends come and go but at the industries core it is about giving the guest an experience within each of the restaurants respected segmentation. Specifically, in how is an experience delivered to the […]
By: Rachel DeSimone Photography: Kristen Tieg Formal restaurant reviews made their debut back in 1941 when Duncan Hines, known today for his boxed-cake mix, put out his first restaurant guidebook, Adventures in Good Eating. The intention was, “to guide travelers and protect them from eating poisonous food from unsanitary places,” according to his biography by […]
By: Rachel DeSimone At the historic intersection of Cambridge Street and Brighton Avenue in Allston, Mass., you might find yourself wondering if you’ve been blasted back in time, say, to the ’50s. Before you stands a small retro-diner style building with a shiny silver overhang and an enormous sign towering over the roof that reads, […]
By: Christopher Muller, Ph.D. A century of commercial competitive conflict between the grocery (food at home or “FAH”) and restaurant (food away from home or “FAFH”) distribution channels is now being fought on an unexpected but previously contested battlefield: who will own the “convenience” of delivery in the consumer’s mind. Just one hundred years ago […]
By: Nicco Muratore Tastes, purchasing and consuming habits, cooking methods, and customer expectations; they’re all changing. The farm-to-table trend is a growing trend and for some, it’s a demand when cooking at home or eating out. Dan Barber’s book, The Third Plate, Field Notes on the Future of Food, reflects on the history of thriving […]
By Lauren Greenfield It seems that people are more willing than ever to share their lives as a series of photos on the Internet. Platforms like Facebook, Twitter, and Instagram make it easy to share every little detail with our friends and family and even with people we don’t know. We share photos of major […]
By Rachel Black Finding a neutral definition of the term terroir is not an easy task. For some, it can mean the soil and microclimate that imparts a distinct taste to a wine. For others, the concept of terroir includes the human expertise and craftsmanship that goes into growing grapes and making wine. In the […]