Modern Restaurant Management

JULY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Grubhub's State of the Plate 2020 trend report, the fragility of "open," di g ital resilience and brand intimacy. State of the Plate 2020 – top foods across various cities. Top Foods of 2020. Financial Trends Insights.

2020 487

2020 Mobile Ordering Point of Sale Food Supply 487

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. The modern Kitchen Display System (KDS) will be more interactive to increase operational efficiencies and improve quality of food for the chefs and their teams.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

JANUARY 12, 2022

Along with furthering their technological investments, operators are also altering their physical restaurant locations to cater to delivery. A new survey shows that Americans love new tech-driven options for ordering and retrieving food, but the flipside is that it is making them more impatient. In Love with Tech, but Impatient.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

7 Shifts

JULY 20, 2024

Components of a restaurant’s financial report The food and beverage sales report, prime costs report, inventory report, profit and loss (P&L) statement, and cash flow statement are all critical components of a restaurant's financial management.

2024 221

2024 Cash Management Inventory Waste 221

Modern Restaurant Management

SEPTEMBER 15, 2021

15 percent have ordered alcoholic beverages with food for delivery or takeout, on par with the 18 percent of Canadians that say they’re likely to do this. “The developments and improvements made to delivery and takeout containers, food quality and speed have made a lasting, positive impression,” says Barclay.

2021 447

2021 Retail Loyalty Program Online Ordering 447

Restaurant Engine

DECEMBER 9, 2020

People love your food, and they want it outside your restaurant, too. You have a restaurant, and people already love your food. Some of your customers have even asked about catering options. But is a client base enough to start your catering business? In this article, we look at how to tell if you should start catering.

Catering 113

Catering Website Management Seasonal Menu Food Supply 113

Modern Restaurant Management

MAY 27, 2020

Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Frequent hand washing following CDC guidance and food code.

Food Safety 441

Food Safety Kitchen Safety Mobile Ordering Guest Recovery 441

Lavu

DECEMBER 12, 2022

No matter the size of your restaurant, one truth remains: cash flow is king. Restaurant cash flow management is the lifeblood of your business. Yet, while most small business owners know this truth, many still struggle with basic cash flow definitions, fundamentals, and management strategies that actually maximize benefits.

Cash Management 78

Cash Management Management Management Point of Sale 78

7 Shifts

MAY 23, 2024

Managing a restaurant is not for the faint-hearted. This includes: Net Sales: The total revenue derived from your sale of food and beverages. However, as a rule, the primary costs you can expect in running your restaurant are usually related to food, labor, and rent. Most restaurants try to keep it at around 30% to be safe.

Point of Sale 221

Point of Sale Seasonal Menu Food Supply Cash Management 221

Modern Restaurant Management

SEPTEMBER 15, 2020

SALIDO leverages design, data, and workflow management to optimize both front- and back-end operations. With the integration of both platforms, first-party orders made through Lunchbox will effortlessly feed into Ordermark’s platform to ensure that restaurants can manage both first-party and third-party orders from one location.

Fast Casual 405

Fast Casual Casual Menu Mobile Ordering 405

Modern Restaurant Management

JANUARY 13, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. Prizes range from discounts off a meal, free pizza for a year, a trip for two to California and cash prizes from $500 to $50,000. Each envelope contains a secret prize, redeemable on a future visit.

2023 251

2023 Menu Back of House Seasonal Menu 251

Modern Restaurant Management

OCTOBER 29, 2019

The featured food items will be “Big Kahuna Burger,” “Loco Moco Fries,” “The Fat Luau," top photo and “The Fat Piña Shake." and four of the ten largest global food and beverage manufacturers rely on Green Rabbit to maximize the value of their digital food delivery initiatives.

Food Supply 216

Food Supply Franchising Franchise Customer Experience 216

Modern Restaurant Management

AUGUST 14, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet.

Franchising 474

Franchising Franchise Kitchen Safety Food Safety 474

7 Shifts

JULY 1, 2024

While this could be a rewarding venture, opening a bar is not exactly the same as opening a food business. These start-up costs can range from the real estate payments you must make to the permits and licenses you need, the supplies you have to buy for your bar, the wages you need to pay your employees, and insurance.

Bar 221

Bar License Food Supply Restaurant Law 221

Modern Restaurant Management

MARCH 25, 2020

To add resources to these guides, reach out to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com with news. "They're the only vendor — and I'm talking partners, food suppliers, marketing people — who has put out a Coronavirus Kit.

Online Ordering 289

Online Ordering Insurance Mobile Ordering Website Management 289

Modern Restaurant Management

SEPTEMBER 10, 2021

Real Food at BK. Burger King permanently banned 120 artificial ingredients and counting from its food menu nationwide. “By banning these 120 ingredients from our food, we’re offering guests an easy choice – delicious food made with quality ingredients. .

Franchising 471

Franchising Franchise Food Fast Casual 471

Modern Restaurant Management

DECEMBER 16, 2019

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Additionally, turnover rates for restaurant employees and managers continue to be at all-time highs. Top QSR Traffic.

2019 322

2019 Compost Mobile Ordering Online Ordering 322

Modern Restaurant Management

FEBRUARY 19, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Checkers & Rally’s will continue its tradition of putting the customer first and serving its communities by delivering high quality, craveable food at exceptional values.

Franchising 305

Franchising Franchise Fast Casual Point of Sale 305

Restaurant365

NOVEMBER 20, 2020

With six restaurant locations and a catering arm, Eli’s Restaurant Group shares the vision that upscale American cuisine can be combined with a friendly, inviting atmosphere. Prior to expanding how they used Restaurant365, says Mr. Steinbach, Eli’s wasn’t generating consistent nor accurate data for food and labor costs.

Point of Sale 148

Point of Sale Demo Cash Management Waste 148

Sling

JUNE 8, 2020

When you think about it, creating a business budget is probably one of the least exciting responsibilities of being a manager or an owner. In this article, the management experts at Sling discuss budgeting 101 and give you tips on how to build a business budget for your company, regardless of size. 3) Divide Expenses Into Categories.

Small Business 109

Small Business Cash Management Uniforms Tip Distribution 109

The Food Corridor

NOVEMBER 23, 2021

People are eating more and craving comfort foods during the winter months. With ordering takeout and food for delivery at an all-time high already, the cold winter months only exacerbate the trend – as most people are going out less in the cold weather. The nights are drawing in and temperatures are dropping across the United States.

Food 98

Food Seasonal Menu Catering Food Supply 98

Cheetah

DECEMBER 14, 2021

For restaurant operators, shifting to plant-based ‘cash-cows’ not only makes economic sense, but it has never been easier. Consumer demand for vegan desserts is driven by a growing awareness of the impact food has on individual and environmental well-being. Alternatives Galore - Food Producers Meet Vegan Demand.

Food Supply 148

Food Supply Seasonal Menu Cash Management Pricing 148

Harbor Touch

APRIL 17, 2018

Using your vehicle to deliver food or for catering, events are eligible for mileage deductions, but you can deduct either the miles you drive for business OR the actual expenses incurred. It can be included in the cost of food or recorded separately. Mileage Deductions. Keep Proper Records. Explore Business Tax Credit.

Employee Relations 97

Employee Relations Insurance Point of Sale Cash Management 97

Deliverect

JUNE 30, 2020

Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. The answer is food technology. Streamlining online food ordering with Deliverect.

Food 94

Food Online Ordering Cash Management Waste 94

Embrace the Suck

JUNE 13, 2022

Instead of becoming “the owner” I gave myself six jobs instead: Chef, General Manager, bookkeeper, HR Director, Chief Marketing Officer, maintenance man, and Beverage Director. It’s understanding the business side of a menu and that is knowing your theoretical food cost. And I wasn’t sure why.

Back of House 44

Back of House Food Truck Point of Sale Take-out 44

Modern Restaurant Management

MARCH 11, 2025

Escoffier is aiding restaurant owners and managers by preparing qualified candidates ready for engaged employment. No matter how much technology evolves, or trends shift, people will always come back for quality food, great value, and friendly service. These core elements never go out of style.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

The Food Corridor

MAY 7, 2020

Two common themes are food businesses transitioning to online ordering for delivery or curbside pickup, and others turning to an ecommerce model. Transition to Food Delivery or Ecommerce. Separate hot elements from cold, for example, and use appropriate packaging to keep the food at its best in transit.

Delivery 98

Delivery Online Ordering Food Email Marketing 98

Squirrel Systems

MAY 17, 2024

Cost Management : Monitor costs, including food, labor, and overhead. Look for opportunities to negotiate better terms with suppliers and optimize inventory management. This could include offering catering services, launching a food truck, or selling branded merchandise.

Operations 52

Operations Loyalty Program Cash Management Point of Sale 52

The Restaurant Times

JULY 25, 2021

This article aims to show how UK restaurateurs managed to increase restaurant sales in the new ‘touchless’ world and discuss some of their best practices. . While both options are convenient for customers, the commission charged by food aggregators like JustEast and Deliveroo is quite a bit higher than online ordering platforms.

Online Ordering 52

Online Ordering Customer Service Catering Social Media 52

The Restaurant Times

MAY 17, 2021

Along with catering to the rising consumer demands for variety and taste, cloud kitchens also serve as an alternative for the restaurant chains to expand their business. Managing Overheads. Managing overheads was, thus, one of the significant issues amidst the pandemic for cloud kitchen owners to handle. .

Cash Management 52

Cash Management Food Supply Online Ordering Delivery 52

Modern Restaurant Management

MARCH 11, 2025

This surge in off-premise orders forced restaurants to optimize their operational workflows, from kitchen management and packaging to delivery logistics. Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges. PIRG Education Fund.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

BNG Point of Sale

SEPTEMBER 2, 2021

A Guide to a Restaurant’s Ideal Profit Margin for Food . Ideal Profit Margin for Food . The food business is notoriously tough. A Guide to a Restaurant’s Ideal Profit Margin for Food . 30% food costs . Food Trucks . 30% labor . 30% overhead expenses . 10% profit .

Food Truck 52

Food Truck Loyalty Program Food Point of Sale 52

Black Box Intelligence

MARCH 10, 2020

Restaurant companies held on to most of their managers. Of those employed back in January, on average 75% of restaurant managers remain actively employed today. A few companies are planning to stop receiving cash and some even plan to discontinue the use of physical credit cards. of consumer food spend, down from 10% in January.

Point of Sale 124

Point of Sale Guest Recovery Fine Dining Fast Casual 124

BNG Point of Sale

AUGUST 19, 2021

Cost of goods sold (CoGS): This is your cost for all food, drinks, and anything else you sell, such as T-shirts and hats. Food and drink inventory costs need to include the ingredients costs per meal or per drink. CoGS Percentage: Take your CoGS total and divide it by the food sales. Fast Food / Casual Restaurants: 6 to 9% .

Cash Management 52

Cash Management Point of Sale Inventory Food Truck 52

MBB Hospitality

NOVEMBER 13, 2018

Check out these restaurant consulting tips for the DIY restaurant owner or manager: The customer is always right. Are their food allergy concerns not being addressed properly? Keep eye on cash flow. Always keep a close eye on your cash flow so you don’t find yourself buried under debt and unable to dig out.

Management 40

Management Management Social Media Cash Management 40

The Restaurant Times

SEPTEMBER 30, 2021

Food truck businesses have never been more popular than they are now. In 2020, we saw a significant rise in the number of food trucks. Moreover, since the COVID-19 pandemic, many customers prefer to eat from food trucks rather than restaurants as they are relatively safer. 8 Things To Consider Before Starting Up A Food Truck.

Food Truck 52

Food Truck Food License Mobile Ordering 52

Notch

JANUARY 23, 2019

For example, fast-food margins can be much higher than full-service restaurants. And when all costs and variables are considered, high-end restaurants need to be particularly well-managed to survive. Spend Less Money on Food Restaurateurs who are serious about increasing their profits must conduct a complete supply-chain audit.

Email Marketing 72

Email Marketing Merchandise Website Management Point of Sale 72