Modern Restaurant Management

JUNE 8, 2021

According to a 2018 survey, 15 percent of customers who are loyal to a brand can generate anywhere from 55 percent to 70 percent of that brand’s total sales. Is there a popular menu item that repeat customers regularly purchase as an add-on? What’s more, loyal customers spend more.

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Modern Restaurant Management

MARCH 31, 2022

Joining Mood in 2018, he currently oversees the QSR team, focused on North America Account Management efforts. Cardboard and static signage, antiquated Menu boards, aging sound systems, and a lack of customer engagement throughout their purchasing experience just doesn’t cut it anymore. How is QSR ownership changing?

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Modern Restaurant Management

MAY 20, 2021

Despite facing the pressure to stay open and operational over the last year, restaurants have gone above and beyond the “new normal” to rethink their operations, including seating arrangements and menu offerings, and in many cases reducing their staff to just the barebones.

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Modern Restaurant Management

DECEMBER 17, 2019

In 2018, Punch Bowl Social had an increase in sales by 34 percent, says Technomic. However, 89 percent of the company’s revenue comes from its menu. Therefore, something must be said for eatertainment venues offering quality menu items. If you need a few more ideas or inspiration check out this article.

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EATER

OCTOBER 5, 2020

In calling this filling “barbacoa,” a sharp contrast to its straightforward “chicken” and “steak,” Chipotle has found an easy way to add a marketable tinge of foreignness to its menu to back up its cred as a “Mexican” grill. billion in revenue and close to 2,500 locations as of 2018 , Chipotle’s influence is undeniable.

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Modern Restaurant Management

FEBRUARY 26, 2020

Covered establishments, such as chains with 20+ restaurants using the same name and offering substantially similar food, have to follow specific FDA rules for nutrient content claims and menu labeling. There will undoubtedly be a period for compliance as there was with the menu-labeling rule on calorie identification.

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7 Shifts

AUGUST 22, 2024

Virtual restaurant concepts only exist in apps, and use ‘ ghost kitchens ’ (aka ‘virtual kitchens’ or ‘dark kitchens’) to serve a virtual menu to virtual customers. A Ghost Restaurant take orders through online apps (like Uber Eats, Grubhub, and Skip the Dishes) and prepare food exclusively for pick-up, take-out and delivery customers.

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7 Shifts

DECEMBER 11, 2019

Changes can trickle down from a corporate level to individual restaurant owners without clear communication to or feedback from those owners, restricting franchisees’ abilities to voice concerns and providing limited time to make necessary adjustments to the menu, sales forecasts, and operations.

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Modern Restaurant Management

AUGUST 30, 2022

Today’s modern restaurant operators face challenges that no other generation has faced, thanks to COVID-19 closures, supply chain disruptions, labor shortages, menu labeling, and food safety challenges. This is the largest fine ever in a food safety case.

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Goliath Consulting

SEPTEMBER 30, 2019

Switching to a seasonal menu generates interest and excitement around the new menu items, and taking advantage of a wider sales window for fall-themed foods can therefore mean increased sales and happy customers. So, what inspires a fall menu? Here are a few fall menu ideas to include in your menu: Savory Pumpkin dishes.

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7 Shifts

AUGUST 7, 2024

Why it matters Restaurant Food Cost Percentages Calculate Food Cost Percentage Food costs vs Prime costs Menu Changes and Seasonality Strategies to Reduce Your Food Costs Food Cost Management Tools FAQ What is food cost? It all depends on the kind of restaurant and what's on your menu. Table of Contents What is it?

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Modern Restaurant Management

DECEMBER 6, 2019

Staff Hygiene – In a 2018 survey of more than 500 regular restaurant diners by Steritech, poor employee hygiene ranked as the number three cleanliness factor that bothered them the most.

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EATER

JANUARY 8, 2021

Angelenos first discovered birria de res during trips to Tijuana, as did I around 2001, when the menu at Tacos Aarón featured tacos de birria, birria de caldo, and quesabirrias (birria and melted cheese in a tortilla), along with more than a dozen tacos varios (the regional name for tacos de guisado).

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Modern Restaurant Management

JANUARY 7, 2020

A : New Year’s Eve, 2018, saw restaurant sales increase by five percent when compared to average December sales minus holidays, according to Toast’s New Year’s Eve and New Year’s Day Restaurant Trends. Take it up a notch and use your time and space to make guests a part of your menu ideation process.

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Modern Restaurant Management

JANUARY 6, 2020

Restaurants are presenting healthier and more sustainable menu items, incorporating CBD and are turning to eCommerce channels to expand their brand presence. 70 percent more CBD menu options. 12 percent increase since 2018. Scroll down for the most popular menu items across the country. Birthdays 2. Holiday Gifting 3.

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Modern Restaurant Management

OCTOBER 20, 2023

Special Menu Item: First-Party Data There’s now an emphasis on leveraging first-party data based on the assets that brands already own, such as opt-in email lists and other forms of existing customer relationships. And as of May 2023, OpenTable is now connecting more than 1.5 billion consumers with restaurants every year.

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EATER

DECEMBER 17, 2021

Quick, get a time machine and say “TikTok Ghost Kitchen” to yourself in 2018 and see if you can understand what you’re talking about. Virtual Dining Concepts, which is run by Robert Earl, the restaurateur behind Planet Hollywood and Buca Di Beppo, said the menu of TikTok Kitchen will feature some of the platform’s most viral recipes.

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Modern Restaurant Management

JANUARY 11, 2021

We first launched Delicious Raw in 2013 and once we opened our Miami Beach location in 2018, there was no turning back. We are probably using more than 50 different types of fresh raw fruits and vegetables in our menu and some of that – such as apples for example – is not grown locally and has to be sourced out of state.

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Goliath Consulting

NOVEMBER 22, 2020

Seltzers exploded on the scene in 2018 and continue to grow in market share. Goliath Consulting Group analyzed data from our clients and national trends to identify some key options restaurants can utilize to expand their holiday business. Here are three innovative ideas to get in on the holiday action. The Seltzer Market.

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Modern Restaurant Management

APRIL 21, 2022

Around 2017-2018 machine learning made breakthroughs that allowed it to be much more implementable. But the person who designs the menu and how they use the produce- those jobs aren’t going anywhere. BD : I’m a big believer in machine learning and the direction that it’s going.

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EATER

OCTOBER 5, 2021

Noma, the acclaimed tasting menu restaurant helmed by chef René Redzepi in Copenhagen, landed at No. 1 restaurant in 2021 is not one of the eight tasting menu spots below that have taken turns in the highest spot over the past 18 lists. A sea snail dish on the seafood menu from Noma. 1 winners ineligible. Except it kind of is.

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Modern Restaurant Management

OCTOBER 22, 2020

Yogurtland launched new fast casual concept, Holsom by Yogurtland, which will open its doors mid-November in Huntington Beach, CA offering locals a menu with an emphasis on delicious, affordable and wholesome better-for-you options. In 2019, the first Biscuit Belly was born after months of meticulous menu, branding and concept development.

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EATER

OCTOBER 26, 2023

In 2022, 9 million tourists visited Thailand’s largest island (down from 15 million in 2018) in search of white-sand beaches, clear waters, and palm trees. During this time, most of Phuket Town’s restaurants go meat-free, proclaiming the menu change with yellow banners.

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Modern Restaurant Management

JULY 15, 2020

Methodology: "Top Trends" look at the most popular food orders during winter (Dec 21, 2019 – March 19, 2020) and spring (March 20, 2020 — June 20, 2020) compared to those same periods in 2018 and 2019. "Forecasted" bean burrito: 83 percent more popular — 2018's more popular food. 62 percent of U.S.

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EATER

OCTOBER 17, 2023

After that came Milk Bar , multiple locations, a warehouse prep space — but as Tosi revealed in 2018 , she didn’t want to make a Starbucks-like chain. Cap’n Crunch crumbs add both textural contrast and a cheeky, nostalgic flair to this composed plate of “fried milk,” which has been a staple of Uchiko’s menu since it opened in 2010.

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7 Shifts

OCTOBER 26, 2022

And Danny Meyer created the Hospitality Included service model, increasing menu prices to offset higher wages. In 2018, the U.S. Alice Waters implemented a service charge at Chez Panisse as early as the 1980s. Thomas Keller nixed tipping at Per Se in 2005. Union Square Hospitality Group later abandoned the system in 2020.

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Modern Restaurant Management

DECEMBER 3, 2020

The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet. The recently updated menu also includes housemade chips and freshly baked chocolate chip cookies.

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EATER

SEPTEMBER 19, 2023

Picture Alliance via Getty Images Inside the Schottenhamel beer tent at Oktoberfest 2018 in Munich. Apart from formal festivals like these, breweries and restaurants around the country often put on Oktoberfest-themed celebrations of their own, serving beer and food menus highlighting German foods in late September and early October.

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EATER

NOVEMBER 4, 2020

By the 1920s, this type of chile con queso was a common menu item in Texas restaurants and home kitchens. Original” Rotel was the fifth most sold canned canned good in the United States in 2018, with $69.1 million in sales in 2018. However, according to food writer Robert F. According to financial news site 24/7 Wall St.,

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ChowNow

NOVEMBER 25, 2020

Between 2016 and 2018, usage of food ordering apps grew by 140 percent. Meanwhile, branded ordering apps are mobile apps created just for one restaurant brand, putting the focus on their menu and providing a direct connection to their digital customers. Mobile ordering apps have been rapidly growing in popularity over recent years.

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Modern Restaurant Management

NOVEMBER 2, 2021

The concept is centered around a 900-degree coal fired oven, and its streamlined menu offers “well-done” pizza, coal fired chicken wings, homemade meatballs, and a variety of handcrafted sandwiches and salads. ” RBA began in 2018 with the acquisition of 368 Arby’s operating across nine states. across Asia.

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EATER

OCTOBER 5, 2021

But because Noma is actually new Noma — it opened in its current location in February 2018 with a tasting menu that now rotates a few times a year — the wins from 2010, 2011, 2012, and 2014 do not count. Another Copenhagen tasting menu restaurant, Geranium, took the number two spot. Now that Noma 2.0 Now that Noma 2.0

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Modern Restaurant Management

AUGUST 16, 2021

Government data provides evidence that restaurants are raising menu prices to help offset higher labor costs. Physical menus remain an expectation when dining out with older generations, but 1 in 2 Gen Zers expect a digital menu. RMS also believes the menu options give operators a much needed opportunity to raise prices.

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Modern Restaurant Management

NOVEMBER 18, 2019

For example, a study by Power Reviews in 2018 found that over 70 percent of consumers start their purchase journey on Amazon or via search engines. Something highlighted by Google CEO Sundar Pichai, who announced that 20 percent of mobile search queries are now from voice search during his Google I/O keynote in May 2018.

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EATER

APRIL 28, 2023

Her vegan soul menu at Cadence in New York City combines the flavors of her Virginia upbringing with her passion for sustainable, health-conscious dining. But I don’t think I realized I was fully interested in food until 2017 or 2018, when I became a bit more serious about being a chef. And it all started with too much partying.

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EATER

JULY 23, 2021

From 1998 to 1999, McDonald’s kept the Arch Deluxe on the menu at select McDonald’s stores before removing it completely on August 18, 2000. “It The Arch Deluxe was not without its fans; McDonald’s even tested a revamped version of it, dubbed the Archburger, at a cheaper price point in 2018, though it didn’t stick beyond that.

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Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. Contest Details.

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