XtrachefinxtraCHEFMillennials are killing chains like Buffalo Wild Wings and Applebee’sBrands such as TGI Fridays, Ruby Tuesday, and Applebee’s have faced sales slumps and dozens of restaurant closures, as casual-dining chains…Jun 30, 20171Jun 30, 20171
XtrachefinxtraCHEFWhy Your Upscale Restaurant Server Still Takes Your Order By Hand, Even Though Technology AboundsThere’s one place where it’s unlikely your order will be taken by a device: fine dining restaurants.Jun 28, 2017Jun 28, 2017
XtrachefinxtraCHEFRestaurants, bars adding technology to enhance customer experienceFrom what we saw recently at the recent National Restaurant Association Trade Show in Chicago the future of eating and drinking means a…Jun 27, 2017Jun 27, 2017
XtrachefinxtraCHEF5 Ways to Maximize Restaurant TechnologyOver the past decade, restaurants, bars and nightclubs have become a major part of our business.Jun 26, 2017Jun 26, 2017
XtrachefinxtraCHEFFood Tech Industry Prioritizes Plant-Based and Clean Meats as the Future of FoodWhat are those people eating?Jun 23, 2017Jun 23, 2017
XtrachefinxtraCHEFThe Paradox of American RestaurantsThe quality and variety of food in the U.S. has never been better. The business seems to be struggling. What’s really going on?Jun 22, 2017Jun 22, 2017
XtrachefinxtraCHEFWould You Pay $48 a Pound for Leafy Greens?Yes, there’s a world where people pay almost $50 a pound for tiny lettuces. They assemble religiously in the crowded northwest corner of…Jun 21, 2017Jun 21, 2017
XtrachefinxtraCHEFWhat Makes a Restaurant ‘Hot’ And Why Should You Care?A snapshot of the current restaurant industry provides some clues:Jun 16, 2017Jun 16, 2017
XtrachefinxtraCHEFThe Future of the Quick Service Restaurant IndustryTen years ago, in 2007, technology was just starting to integrate into the food and beverage marketplace. Quick Service Restaurants began…Jun 14, 2017Jun 14, 2017
XtrachefinxtraCHEFThe Economics of a $32 Single CrabThe crab dish is actually priced lower than a 25 percent food cost would dictate. Centeno’s cost is $8 per crab — which, he says, is almost…Jun 12, 2017Jun 12, 2017