Modern Restaurant Management

OCTOBER 9, 2024

With the post-pandemic return-to-office, business catering is in full swing. But business catering is a different beast requiring different menus, operations, and technology. What are the primary differences in business catering vs. party catering? Business catering is complex and high stakes.

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EATER

JANUARY 8, 2024

Cha Pornea If you want restaurant cooking in your own home, minus the Sternos and steam tables, you’re in luck Historically, there have been two options for dinner parties: You can DIY, or you can cater. Though there are plenty of good catering options out there, the branding sucks. Welcome to the New Catering.

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Modern Restaurant Management

JANUARY 12, 2024

As a proud, second-generation Bojangles franchisees at Georgia Foods, my family and I have tapped into a distinctive strategy that has boosted our profitability across our 41 Bojangles locations – catering. With industry data projecting the catering and food service sector to reach $477.3B

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Modern Restaurant Management

MARCH 11, 2025

The main part of our business is catering, which of course was all but dead during the pandemic. In terms of pricing, we did have to raise our prices a bit in 2021 due to cost increases, and we’ve been able to keep them steady, fortunately. We also learned during the pandemic about the value of taking care of our good staff.

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Modern Restaurant Management

DECEMBER 19, 2024

In addition to standing out in a crowded market, restaurants must cater to guests with dietary restrictions — vegetarian, gluten-free or vegan — in a way that is both delicious and unique.

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Modern Restaurant Management

DECEMBER 19, 2024

These trends reflect a broader shift towards faster, more efficient, and integrated payment solutions that cater to growing consumer demands for convenience, security, and personalization.

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Modern Restaurant Management

JANUARY 17, 2025

"They should also review menu items to see if there are options for not only GLP-1 users, but also items that cater to other dietary preferences to give customers an array of choices." This should include the role of ingredients such as protein, fiber, low/no sugar, etc.), portion sizes, and hydration. "They

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Restaurant Business

FEBRUARY 20, 2024

Event and catering professionals gathered in Austin, Texas, last week for Catersource + The Special Event to discuss industry challenges, trends and more.

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Restaurant Business

JULY 30, 2024

Cuisine Boulud New York will operate out of a new kitchen in Manhattan, focusing on corporate catering, special events and more.

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Modern Restaurant Management

DECEMBER 17, 2024

Return to office ordering : Restaurants are seeing a shift in demand, with increased orders for office catering and lunch pickups. Customers like Joe & The Juice see large catering orders and white-label delivery solutions as the future—bigger orders, higher average order value, and more profits.

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Modern Restaurant Management

DECEMBER 30, 2024

Trend-forward options, like plant-based offerings or snack-sized portions, not only cater to evolving dietary preferences but also give customers more reasons to try something new. To meet these expectations, you need to focus on the overall dining experience: delivering quality, convenience, and value that speaks for itself.

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Modern Restaurant Management

MARCH 11, 2025

Staffing changed during this time as well to cater to the off-premises customer experience. The idea of sending food to the people through delivery, catering or carry-out services helped save many restaurants. After COVID, people were itching to get back out and craved in-person restaurant experiences.

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ChowNow

MARCH 21, 2025

Key demographic factors to consider: Age: Are you catering to college students, young professionals, families, or retirees? Are they catering to families, young professionals, or tourists? But in reality, trying to cater to everyone often means youre not truly connecting with anyone. Whats Their Menu Like?

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Modern Restaurant Management

FEBRUARY 24, 2025

The research stems from in-person chef interviews and a nationwide survey of more than 400 restaurant owners and operators spanning 47 states with respondents ranging from fine dining establishments to fast-casual venues, breweries, and caterers. "This Notably, establishments that embraced change reported stronger performance metrics.

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Modern Restaurant Management

NOVEMBER 14, 2024

For example, closing poor-performing locations and opening new ones with convenience features such as drive-up windows that cater to e-commerce orders. . "In addition to focusing on loyalty programs, operators are increasingly savvy about optimizing their store portfolio.

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EATER

MARCH 14, 2025

Ever since Lou Groen created the Filet-O-Fish in 1962 to ensure the heavily Catholic clientele at his Cincinnati McDonalds had something to eat during Lent, many beef-centric fast-food restaurants have offered some sort of limited edition seafood option to cater to Americans who observe. Its enough for fast-food restaurants to take notice.

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Modern Restaurant Management

APRIL 2, 2024

This shift in consumer behavior underscores the need for restaurants to cater to this growing customer demographic. For this, flexible seating arrangements are the key – from cozy booths to communal tables and counter seating, offering options that cater to individual preferences ensures that solo diners feel comfortable and valued.

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Modern Restaurant Management

AUGUST 11, 2020

Restaurants have helped to make these meetings more interactive by offering catering and events services to their corporate clients and virtual staff. A lot of offices have closed down or opened for limited capacity, so virtual meetings and events have become part of the norm for office employees.

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Modern Restaurant Management

SEPTEMBER 12, 2022

When teams can utilize modern applications to run an efficient business and better understand and cater to patrons, then technology can become a valuable asset, not a hindrance. Offering modern point of sale concepts creates a better customer experience and caters to a guest’s personal preference.

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Goliath Consulting

JANUARY 25, 2025

Options like chickpea, almond, and coconut flours not only cater to dietary restrictions but also deliver powerful nutritional benefits. Below are some of the most compelling trends and concepts driving the industry forward. Flour Alternatives : Gluten-free flour alternatives are reshaping the culinary landscape.

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Modern Restaurant Management

MARCH 13, 2020

These lessons are tied into everything I do on a daily basis, especially now as I continue to lead DeliverThat’s mission as a third-party delivery service for restaurant catering. As consumers opt to stay home, brands are facing an opportunity to shift their focus to takeout and delivery, and even catering.

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Goliath Consulting

MARCH 14, 2025

Emphasizing portion flexibility, balanced menu options, and a welcoming dining environment for all guests can help restaurants cater to this evolving market while maintaining strong customer satisfaction.

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Modern Restaurant Management

MAY 21, 2024

For restaurants with liquor licenses, catering to millennials is key. Consider seasonal flavors, cold brew variations, and creative blends to cater to a broader range of preferences. Millennials and Mocktails : House-made cocktails can be a draw, but most respondents prefer non-alcoholic options.

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Modern Restaurant Management

JUNE 28, 2022

Top key players in the restaurant and service industry are working towards the development of robotic services to improve and cater to current requirements. In addition, in January 2021, Hyundai Robotics launched what it describes as a “food and beverage service robot” for the restaurant and catering sector.

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Modern Restaurant Management

NOVEMBER 10, 2022

And when it comes to a traditional sit-down restaurant versus a mobile food business, such as a food truck, catering business, or food cart, the insurance needs of both are vastly different and unique. There are several types of mobile food businesses, including food trucks, catering, and food carts. Catering Business Insurance Needs.

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Modern Restaurant Management

AUGUST 25, 2020

This can be similar to catering; however, the customer picks up the food rather than have it delivered. Repurpose Employees – Chick-fil-A has done a great job repurposing employees to cater to more drive-thru guests. And if you don’t offer dinner for four, consider adding it to your menu mix.

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Modern Restaurant Management

FEBRUARY 14, 2025

Verticalized, Personalized Payments Catering to diverse customer preferences is critical in today’s market. By digitalizing processes and fostering innovation, this will help businesses unlock their ESG (Environmental, Social and Governance) potential while achieving their own sustainability goals 4.

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Modern Restaurant Management

SEPTEMBER 7, 2023

With an increasing number of Millennials spending more on dining out each year, it is evident that restaurants that successfully cater to this generation stand to gain a competitive edge. Millennials' preference for convenience, experiences, and socializing has led them to eat out more frequently than previous generations.

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Modern Restaurant Management

JANUARY 2, 2025

From garlic-butter crust options to artisanal oils, offering “good, better, best” options allows pizzerias to serve budget-conscious customers while catering to those willing to splurge for higher quality. One trend gaining traction is the introduction of premium add-ons to appeal to different customer segments.

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Modern Restaurant Management

JANUARY 19, 2021

Here’s our predication for 2021–by the end of the year, every restaurant, big or small, will have a virtual banner under which they sell food catering to a different cuisine or market. In some cases, these online-only restaurants are bringing in more revenue than the actual business that supports them.

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Modern Restaurant Management

JANUARY 15, 2025

That means offering payment options that cater to their specific preferences and needs. Payment orchestration services offer solutions that can help simplify compliance, ensuring that regulations and standards are met, and protecting restaurateurs from penalties and fees. These payment preferences vary across generational cohorts.

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Modern Restaurant Management

APRIL 20, 2022

Children in school are far from incentivized to work in the catering sector. Employee turnover rates are one of the highest in the catering industry, though the top services stand out with excellent retention rates. With the COVID-19 social disruptions, many restaurants still struggle to return to what they might call "normal."

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Modern Restaurant Management

SEPTEMBER 11, 2024

." She added that brands need to understand that inclusivity has also become a top priority for many guests wiith customers increasingly valuing spaces that cater to neurodiversity. As interactions grow more transactional and digitized, the craving for community and personalized recognition will only grow stronger. "IA’s

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Modern Restaurant Management

AUGUST 25, 2021

Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. One of the largest problems on the hands of restaurant and catering professionals through the unpredictable supply and demand of COVID-19 was food waste.

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Modern Restaurant Management

JANUARY 8, 2024

As the trend of digital nomadism continues to rise in the future, catering to this growing demographic becomes increasingly important. There's a growing recognition that mobile apps alone cannot cater to all aspects of loyalty, paving the way for alternative solutions like kiosks and more integrated loyalty program structures.

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Modern Restaurant Management

FEBRUARY 17, 2025

By understanding and catering to these evolving expectations, restaurants can create more engaging and satisfying experiences for their guests. Alex Thalassinos In this time when value is highly desired by operators and guests, how does technology like Silverware help restaurants be more efficient?

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Modern Restaurant Management

MARCH 13, 2025

" While pursuing a career in restaurants is the most popular direction, for other people, it could a career path in catering, private chef work, R&D cooking, food media or moving to the management side of a food operation. In a sense, it's captured in our tagline "find your culinary voice."

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