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The restaurant industry is undergoing a significant shift as Gen Z diners reshape dining expectations. This generation prioritizes social responsibility over traditional brand loyalty and gravitates toward integrity, sustainability, and values-driven experiences. To successfully engage this influential consumer group, restaurants can no longer rely solely on brand recognition; they must adopt innovative strategies that align with Gen Z’s preferences.
I was thinking the other day about those individuals (chefs, restaurateurs, mentors, teachers, parents, friends) who have offered or lived advice that helped to mold the person I am. I may not always live up to their words of wisdom, but after all, I am still a work in progress. Each of us can look back and reflect on those who have and who continue to provide us with some guiding light.
Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. “Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine. “Restaurants need to think beyond just serving
Keith Lee, the internets most famous food critic. | Photo by Renee Dominguez/SXSW Conference & Festivals via Getty Images The TikTok food critic has spent the last few years advocating for independent restaurants, most recently in a partnership with Toast. He also hopes to open his own someday. At this point, theres no denying that Keith Lee is among the countrys most influential food critics.
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As the chill of winter fades and patio season returns, restaurant owners have a prime opportunity to prepare their HVAC systems for the demands of spring. With rising temperatures, fluctuating humidity, and increased allergens in the air, a neglected HVAC system can impact both guest experience and operational costs. Instead of waiting for issues to arise, a proactive maintenance approach can prevent costly repairs, improve energy efficiency, and ensure diners stay comfortable throughout the sea
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In the restaurant industry, moving from General Manager (GM) to Multi-Unit Leader (MUL)—whether as a District Manager, Area Manager, or Regional Director—is usually seen as a natural career progression. After all, a high-performing GM has already mastered running a restaurant, hitting numbers, developing teams, and managing day-to-day operations, so giving them more locations should be a win.
Levy A host of diverse offerings are on the menu at Wrigley Field, Dodger Stadium, and other arenas this season. Heres how they got there. When you think of baseball stadium food , youre probably thinking of the classics: hot dogs wrapped in foil, buttery popcorn, a crinkly bag of Cracker Jack. Although these items are still plentiful, dining at a baseball game has now become an exciting culinary affair.
By Jose Chavez, Contributor Managing multiple locations is tough in the restaurant business. Communication is hard when multiple locations can get teams and office spaces out of sync. This uncertainty makes it hard to hit organizational goals, communicate consistently, and build a company culture across multiple locations. Restaurant businesses need to adopt technology that enables collaboration among remote teams and simplifies management if they want to succeed.
If youre one of the thousands of restaurants that added online food delivery in recent years, you might be wondering: is it actually helping my business grow? The only way to know for sure is by tracking key performance indicators (KPIs) that drive business growth. These metrics give you a clear picture of your delivery performancefrom order volume and customer retention to delivery speed and profitability.
The 2025 Restaurant Business Restaurant Leader of the Year engineered the industrys most unlikely comeback with a simple formula: Get people in the door and give them a good time once they get there.
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Would Smartfood betray me? | Lille Allen One womans quest to figure out why her beloved white cheddar popcorn started to disappoint Smartfood White Cheddar popcorn is the only snack I ever want. I mean this. I do not often crave sweets, and while I will happily accept chips and Cheetos and various Haldirams mixes, Smartfood is the only one that sends me into a focused stupor.
By Jordan Hayes, Contributor Relocating a restaurant is a major event that offers an opportunity to rebrand, refresh, and create excitement among your customers. Whether youre moving to a bigger space, a more strategic location, or a trendier neighborhood, the way you announce your restaurant's move can shape how customers respond to the change. A well-planned announcement not only reassures loyal patrons but also attracts new customers eager to explore your new location.
Artificial intelligence (AI) is everywhere right now. Its powering voice assistants, helping people write emails faster, and even suggesting what to watch or where to eat next. With rapid advances happening across various industries, including the food industry, you might be wondering: What does AI have to do with running my restaurant? The short answer?
Multilingual Menus improve Restaurant Operations by solving language barriers and enhancing operational efficiency. These menus enable restaurants to better communicate with a diverse range of customers, streamline ordering processes, reduce errors, and improve overall guest satisfaction. By offering multilingual options, restaurant owners can create a more inclusive dining experience, attracting a wider customer base while optimizing staff productivity.
AI adoption is reshaping sales and marketing. But is it delivering real results? We surveyed 1,000+ GTM professionals to find out. The data is clear: AI users report 47% higher productivity and an average of 12 hours saved per week. But leaders say mainstream AI tools still fall short on accuracy and business impact. Download the full report today to see how AI is being used — and where go-to-market professionals think there are gaps and opportunities.
As the restaurant industry continues to evolve in 2025, effective legal strategies are more important than ever for operators aiming to grow and scale their businesses properly. From franchise compliance to mergers and acquisitions (M&A) terms, the right legal frameworks can guide a restaurant company to long-term, sustained success. With over 25 years of experience in legal strategy, risk management and market expansion, I have had the privilege of helping brands navigate these challenges,
The Travel buds Grand hotels are home to some of the French capitals most exciting and elegant meals, according to Eaters local dining expert and guidebook author Hotel restaurants tend to have a special energy. In a cosmopolitan culinary capital like Paris , they tend to attract a dynamic mix of locals from around the corner and visitors from around the world.
Managing food costs is one of the biggest challenges in the restaurant industry. Without effective restaurant inventory management, its easy for waste, inefficiencies, and inaccurate data to erode your profits. Our new ebook, 10 Strategies to Take Control of Food Costs , highlights proven tactics operators can implement to control food costs and streamline operations.
Payroll compliance is a cornerstone of business success, yet for small and midsize businesses, it’s becoming increasingly challenging to navigate the ever-evolving landscape of federal, state, and local regulations. Mistakes can lead to costly penalties and operational disruptions, making it essential to adopt advanced solutions that ensure accuracy and efficiency.
Managing special occasion promotions is easier than ever with the best POS system features and integrated online ordering. These advanced tools empower restaurants to create personalized offers, track customer data, and automate processes to enhance customer loyalty and streamline operations. With capabilities like real-time inventory management, automated scheduling, and customer relationship management (CRM) integration, restaurants can efficiently run tailored promotions for birthdays, annive
As a restaurant manager, you want to do everything in your power to keep your commercial kitchen as well as your entire facility safe and welcoming to staff and patrons alike. However, fire hazards such as neglected kitchen equipment and grease buildup can lead to serious kitchen fires, threatening lives and livelihoods. While there is no way to completely eliminate fire risk in commercial kitchens, you and your staff can take steps to reduce the risk.
This pasta recipe only uses three ingredients and a little elbow grease Fresh pasta is quite fun to make, especially if you have a few extra hands to help manage the long sheets as you are rolling and cutting them. Since flour and eggs both vary widely, youll need to adjust the recipe to arrive at a smooth, moist but not-too-sticky dough, adding flour if the dough is too sticky and dampening it with a sprinkle of water if its too dry.
Introduction Have you ever wondered why certain menu items seem more tempting than others? Thats the power of Menu Psychology at work. Its not just about listing dishesits about crafting an experience that subtly guides customer choices, increasing both satisfaction and sales. Menu Psychology involves strategic menu design, menu formatting, menu presentation, and menu organization to make decisions easier for customers while maximizing a restaurant’s revenue.
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Recipe costing integration simplifies restaurant management and boosts profits by combining automated tools with POS systems. By accurately tracking ingredient costs and streamlining menu pricing, it helps restaurants minimize waste, maintain profit margins, and make data-driven decisions. Integrated systems also provide real-time insights into inventory levels, ensuring better cost control and operational efficiency.
Klaus Vedfelt/Getty Images A new survey from Eater and Vox Media examines how diners of all ages are discovering and enjoying restaurants The nationwide dining scene has changed drastically since Eater was founded 20 years ago: Social media and Yelp emerged as a source for restaurant reviews; plenty of new platforms popped up, allowing diners to better snag a hot table and track their spending ) pop up; and a global pandemic that descended five years ago still has the restaurant industry recover
Use these handy calendar templates to stay on top of payroll in 2025! Download them today to share with your HR team or post for employees. Whether your company has biweekly, semi-monthly, or monthly pay periods, Paycor has you covered. Get your templates today!
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Adam Guild of Owner speaks withMo Farraj, co-founder of Talkin’ Tacos about scaling a restaurant business, menu and labor optimization, loyalty, marketing and more.Farraj has grown from one location to 22 in just fouryears, along with his co-founder Omar Al-Massalkhi.
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