The Chaser:Restaurant News

The Chaser Restaurant and Bar Weekly News
// By Jordan Brydges // , Dec 13, 2019

Topics: Restaurant Management

As we wrap up 2019 we take a look at the Eater Awards of the year in some of the hottest cities in the U.S.

The 2019 Eater Awards 


Source: Eater 


As 2019 comes to a close, Eater takes a look at some of the most eye-catching, mouth-watering, must-see bars and restaurants around the U.S. and across the pond to London.  Across the 23 highlighted cities, notable chefs from D.C. and the Twin Cities are recognized for expressing their creativity through their menu.  Check out these noteworthy dishes, designs and restaurants you will want to put on your bucket list.   


IHOP Fast-Casual Spin-Off Coming in 2020


Source: Forbes 


IHOP plans to launch its first ever fast-casual concept, Flip'd, in April in Atlanta, with plans to open more locations in other major cities.  Flip'd might be half the size of a regular IHOP, but just as good as customers use digital kiosks to order or move through the line cafeteria style and of course to go with current demands, online ordering and delivery will be available.  Obviously as an IHOP spin-off there has to be pancakes, customers will be offered a pancake bowl where they can add sweet or savory toppings as well as the classic Ultimate Steakburger and Buttermilk Crispy Chicken menu items.  


How Restaurants Can Capture Millennial Business


Source: FSR Magazine


With Gen Z and Millennials as the biggest group of diners, restaurants need to figure out how they can keep them coming in the doors with all the options for third-party delivery and dining off-premise.  Small names and restaurants are in a position to make a national presence by being socially-conscious because Gen Z and Millennials feel stronger ties to brands that stand for something.  Some ways to do this are through being environmentally conscious, being a pillar for the community, and being a restaurant you want to work for.  The restaurant industry landscape is changing, to keep in touch with diners and offer them something meaningful will change the way people choose to dine.


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Jordan Brydges

About the author, Jordan Brydges

Jordan is a marketing intern at Backbar and a business student studying marketing. She has been working in the restaurant industry for 8 years and developed a passion for cooking and a love of red wine.

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