Perry's Steakhouse & Grille’s Post

Whether you're celebrating a special occasion or just in the mood for a great steak, the right restaurant makes all the difference. Use our ‘Where to Buy’ tool to find the best steakhouse near you! 🔍 Find the link in our bio and stay tuned for more tips on making the most of steakhouse month!

Who doesn't love a little mystery or a big reveal? Secret cocktail menus are trending among couples, many of whom can't seem to settle on just *one* signature sip. The ways to incorporate this trend are endless: put a hidden note on the ceremony program, or designate a few people to order the beautifully garnished bevy and spread the word. Your secret cocktail also needs a chic name, like the restaurant where you had your first date. #weddingtrends #secretcocktail #latenightsnack #nhweddings #weddingvenue #weddingplanning #castletonweddings #windhamnh

Ever found yourself accidentally hiding behind your menu at a dinner table? 🤔 It’s a common mistake! In our latest video, we show you the right way to hold your menu. 🚫 Incorrect Way: Holding the menu high and blocking your face from your dining companions. ✅ Correct Way: Lowering the menu towards the table so your face is still visible, allowing for seamless interaction with your guests. Watch the full reel to see how it's done and make sure you’re not missing out on those valuable dinner conversations! Let's dine with grace and confidence. 🌟 #MenuEtiquette #DiningEtiquette #PoisedProper #TableManners #DinnerTips #EtiquetteExpert #DiningWithGrace #EleganceInDining #LearnEtiquette #MasterTheTable

How did Legendary Restaurant Brands CEO Paul Mangiamele CFE fuel the comebacks of Bennigan's Grillhouse & Bar and Steak & Ale? “When I looked at the sorry state that these brands were left in, I thought…they can be fixed.” Find out on the latest episode of #RoomForSeconds! #RestaurantIndustry #HospitalityFirst #LegendaryService

Why Denver’s Gastamo Group builds creative casual restaurant brands in the suburbs. Gastamo partner Peter Newlin shares how the group creates unique experiences for guests in the ’burbs. http://ow.ly/H830105Q28M Sam Oches #NRNTakeAwayWithSamOches

DECIDING YOUR WEDDING MENU? BESIDES THE FAVOURITE DISHES, HAVE YOU GIVEN THE COLOUR SCHEME OF FOOD A THOUGHT? 💬 Did you know? A balanced color palette on your wedding menu elevates the entire dining experience. We provide the insight; you create the masterpiece. 🍽️🎨 #AllOfFinesse #ImageConsulting #Weddings #Wedding #Events #Eventmanagement #SoftSkills #Dining #Menu #Diningmenu #Weddingmenu #Bride #Groom #IndianWeddings

Upscale Miami Beach dining is segmented. I believe that fans of chefs and of styles should allow staff a good wage. There are value times of day to sample the pricier establishments if one searches them out. 😎 Ron Scott KBE The Racing Professor Late-century McLaren, Williams Sauber and Porsche From the story below: "Serfer’s Blue Collar has always been known for good value, with generous portions that often double as next-day leftovers. But Serfer raises the bar at Blue Collar’s new location, offering a standout Happy Hour on weekdays from 4 p.m. to 7 p.m. The menu includes brisket poutine ($11) and conch fritters ($11). Drinks include half-priced select cocktails and wines by the glass, $4 drafts, $9 well shots, and a “Happy Meal” featuring a cold High Life and a shot for $9." Read "Why Are Miami Restaurants So Expensive Nowadays?" on SmartNews: https://lnkd.in/eJbygssN

At Farrand Hall we’re committed to change in the restaurant industry. We’re building an organization that is founded on a more structured way of dining. The ticket system is not only a smart business model but it transforms how employees work with in that model. It gives every single employee clarity and certainty around their role for the evening. No guess work. No surprises. No uncertainty. This model allows us to structure the “event” of dining and plan in a way that difficult for a traditional restaurant. it’s a win for every person involved. And I wonder why more restaurants have not adopted this model. www.farrandhall.com

Pairing food and wine involves matching the flavors, textures, and aromas of the wine with those of the food to enhance the dining experience.

The importance of a Bid/Business development Unit can not be over emphasised to a company's existence. Just as the kitchen is important in preparing what you eat joyfully sitting in the dining or sitting room. No matter how big the pot/bowl of food is, it will finish at some point. Equip, commission and support your Bid unit so that there will always be food to eat. This is the only way to ensure growth and continued existence. ##BidSeries