New technology is continually creeping into the restaurant business, slowly forcing adaptations and development of new ways to serve customers. Within the past few years, the market has seen a number of important innovations that customers utilize in ordering food, making reservations, and selecting their restaurant. Once limited to computers or the telephone, new apps have been developed so that every facet of your night out can be controlled through your smartphone. New delivery services have popped up, making it easier to have food straight to your doorstep with UberEats, DoorDash, GrubHub, and Favor. With a click of a button, you can have Coal Vines or Greenville Avenue Pizza Company in under an hour. OpenTable, Find.Eat.Drink., Reserve, and NoWait all help you find new restaurants and snatch reservations at some of the newest restaurants in town. All of these apps are slowly beginning to phase out traditional elements of the restaurant business, from the hostess to even the servers. Larger chain restaurants are investing in Point of Sale (POS) services directly at your table, allowing you to order and pay, and even play games while you wait. The technological trend will continue, with more and more effort being put forth from the customer, lessening the value of traditional restaurant jobs and altering the makeup of the restaurant industry.
News Blog / Monthly Archives: July 2016
We would like to congratulate one of our oldest customers, Javier’s Gourmet Mexicano, for taking the number one spot atop USA Today’s “10 Best Mexican Restaurants in Dallas”. Having been in business since 1977, Javier’s has been the go-to spot for the most authentic Mexican food in Dallas. Situated between North Central Expressway and the Katy Trail, Javier’s is a mainstay for the University Park and Highland Park neighborhoods. Offering not only delicious food every night in a relaxing environment, Javier’s also has a classic cigar bar for a traditional experience before or after your meal. Our personal recommendation would be the Filete Cantinflas, a tenderloin beef filet thinly sliced, stuffed with Chihuahua cheese and seasoned butter, topped with a mild chile mulato sauce and sliced avocado, served with rice and black beans.
Logo Credit : Javier’s Gourmet Mexicano
At the recent Texas Restaurant Association (TRA) Convention, experts in the bar industry detailed current trends they are observing and how they are expanding to Texas bars. While the craft beer industry has been on the rise for a number of years, artisan whiskeys, absinthes and other long forgotten drinks are making a comeback. These drinks are taking on the distinction of America, being handmade, individually batched, and using locally sourced ingredients from your own backyard. The drinks that stem from these older liquors are taking on the same identity – showing the time, care, and effort of the bartenders making them.
Bartenders are mixing their own simple syrups, using fresh garnishes, and adding flair to drinks once considered mundane. Let us look at the Old Fashioned. A relatively simple drink, containing rye whiskey or bourbon, simple syrup, bitters, water, and garnishes served over ice. What was once a simple drink, the Old Fashioned has taken on subtle nuances allowing for a well-rounded and satisfying drink from start to finish.
The “new” Old Fashioned drinks are given extra care, with local rye whiskey or bourbon, handmade simple syrup, and specialty bitters. The garnishes are cut for show, with the orange peel being squeezed and slightly burned to release the essential oils. Cherries are no longer maraschino, but organic. Even the ice can be handmade in a ball or cube, allowing a slower dilution of your drink.
With people willing to spend more to get more, cocktails are evolving to accommodate individuals willing to spend upwards of $10 to $15 for a drink. Customers get more flavor and fun from their drink, bartenders get more experience, and restaurants benefit all around. With ever evolving trends of cocktails and liquors, bartenders and restaurants will need to keep up in order to stay competitive and continually bring in customers.