Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

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Modern Restaurant Management

OCTOBER 16, 2024

were registered on food delivery platforms like Grubhub, DoorDash, and Uber Eats. They will create multiple fake accounts in bulk and then sell them to those looking for a discount on food. What factors are fueling food-app fraud? What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5

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EATER

OCTOBER 21, 2024

The most accurate measure of land or CO2 “saved” by ordering a PLNT Burger is only attained if every purchase were originally intended to be for a fast-food beef burger instead. On its website, the restaurant describes itself as a place that “strives to source local, sustainable and organic when possible,” and lists its farmers on the menu.

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Modern Restaurant Management

JUNE 23, 2020

There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. What Is Sustainable Gastronomy and Why Is it Important? Designing a Sustainable Menu.

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Modern Restaurant Management

MARCH 5, 2025

Scaling an artisan food business is no easy feat. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution. Food safety and compliance also become increasingly important.

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Modern Restaurant Management

AUGUST 25, 2021

Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. First Priority: Getting Smarter.

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Modern Restaurant Management

MAY 7, 2021

On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo. By updating our prototype to look more like our first locations, we hope to remind people of how great the food, atmosphere and experience was and continues to be today.”

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Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019. The world has changed.

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Modern Restaurant Management

FEBRUARY 24, 2025

While higher wages and benefits correlated with improved business performance, they also necessitated menu price increases, creating a challenging balance between operational sustainability and customer affordability. The research indicates that restaurants offering career advancement opportunities experienced 3.5

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Modern Restaurant Management

OCTOBER 24, 2024

Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. Green Restaurant and Slow Food were others we considered. But it was the pivots in the pandemic that pointed us toward B.

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Certification Fast Casual Front of House Government 221

Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Contemporary menus increasingly feature more plant-based selections and alternative proteins, while also reflecting the demand for locally vetted foods and transparent supply chains.

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Modern Restaurant Management

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. Have a Staff That Is Knowledgeable of Plant-Based Products. Effectively educating those (bartenders, wait staff, back of the house, etc.)

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Dietary Restrictions Food Front of House Back of House 546

Modern Restaurant Management

OCTOBER 6, 2023

Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. The numerous, significant benefits of using IoT in the restaurant industry include: Enhancing food safety. Boosting sustainability efforts.

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Modern Restaurant Management

APRIL 11, 2024

The year 2024 promises a journey of adaptation and fierce competition for the restaurant industry as it manages stronger-than-expected economic data and slowing inflation while dealing with the headwinds of short labor supply, more demanding customers and an uncertain political environment. The key lesson both establishments teach?

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Modern Restaurant Management

APRIL 16, 2025

With food and overall costs climbing, owners and managers are finding creative ways to reduce expenses and manage their spending more efficiently. A new report highlights the need to assess this spending, with operators spending 34 percent more on food than last year. Restaurants nationwide are facing growing uncertainty.

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Modern Restaurant Management

MAY 6, 2022

Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Vegan trends are not only limited to raw ingredients, but they are also spreading to other domains of foods and beverages, such as confectioneries. from 2022-to 2032.

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Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.

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Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. The discussion included food, beverage, nutrition, lifestyle and unique aspects of boutique and high volume foodservice. Lcal and sustainable food is a mega trend in the restaurant business.

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Modern Restaurant Management

APRIL 6, 2022

Since the COVID-19 pandemic, a new trend in the food service industry has risen in popularity—ghost kitchens. These restaurants, which exclusively deliver food, typically use online ordering and a cashless transaction system that allows for little physical interaction between the customer and facilitator. Temperature monitoring.

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Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Anything plant based!

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Modern Restaurant Management

SEPTEMBER 8, 2022

Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. However, even with the greatest attention to food safety, there is no single way to eliminate all foodborne illness because its sources are numerous and diverse. Regulatory Requirements.

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Modern Restaurant Management

JANUARY 23, 2024

Already one of the largest sectors of the global economy, the food and beverage industry shows no signs of slowing down. In fact, according to the Business Research Company’s 2023 Food and Beverages Global Market Report, the global industry’s market size grew over 7.3 percent from $6,729.54 billion in 2022 to $7,221.73

Food Safety 493

Food Safety Food Supply Beverage Loyalty Program 493

Modern Restaurant Management

AUGUST 1, 2024

The tech-enabled traceability system is designed to allow the company to act on food safety and quality concerns swiftly, efficiently, and precisely. Chipotle invited key supply partners to participate in the test and provided partners with an RFID playbook with best practices and benefits of the program.

Operations 322

Operations Food Supply Waste Food Safety 322

Modern Restaurant Management

JUNE 30, 2021

Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. The act replaces previous regulations on the cottage food industry. The bill would have had a dramatic impact on fast food franchises.

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Restaurant Business

JANUARY 13, 2023

Innovative products made with sustainable ingredients have proliferated across various segments for a number of reasons. Supply chain stability and cost of ingredients have both been impacted by the pandemic, and consumer preference for sustainable products made with the future in mind has grown.

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Modern Restaurant Management

AUGUST 5, 2021

It’s not enough just to recover, retail and specifically restaurants and the food industry are compelled to pivot, adapt and create a model that will endure. Here are five trends in the restaurant industry to consider post-COVID: Labor Supply, Wages and Automation. Food Trucks Factor in the New Normal.

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Food Truck Retail Mobile Ordering Food Safety 539

Modern Restaurant Management

MARCH 11, 2025

Supply chain disruptions and labor shortages required operators to rethink everything – leaner menus, smarter kitchens, and more efficient operations became the new standard. In addition, the state carved out a special 45 percent increase to $20 per hour for fast-food employees. per hour difference.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

DECEMBER 21, 2022

Instead, as these solutions advance, companies should refer to their technology as “Smart Carts,” or something in the same vein, to give a more accurate representation of what they provide and come off as warm and welcoming tools designed to elevate hospitality. – Tim McLaughlin, Founder & CEO, GoTab. "We

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Modern Restaurant Management

AUGUST 19, 2024

Their desire to shop local has extended to farmers markets and the food industry. They are aware that some parts of the food industry have unsavory processes and practices; consumers like knowing what’s in their food and where it is coming from. Transportation alone accounts for nearly 20 percent of food-system emissions.

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Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

AUGUST 17, 2020

Until recently, Beyond Green Sustainable Food Partners was mainly a foodservice consulting company for schools and other large institutions, and we catered food to preschools on the side. Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste.

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Waste Food Compost Food Supply 474

Modern Restaurant Management

JANUARY 31, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. As they grapple with rising costs across their supply chain, 71 percent of restaurants plan to increase prices this year.

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Modern Restaurant Management

JUNE 24, 2020

” Traditionally, to enable delivery most sellers list their menu on food delivery platforms because the restaurant doesn’t have their own couriers. Customers use their mobile device to view menus, order courses, and have food delivered directly to their table. Plus, Square is also waiving dispatch fees until July 1, 2020.

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Modern Restaurant Management

DECEMBER 14, 2021

Restaurants will continue to grapple with labor shortages and supply chain disruptions throughout 2022. Supply chain : Supply chain issues will be a key challenge in 2022. Supply chain will continue to be bothersome for at least the first half of the year and will need to continue to monitor that.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Goliath Consulting

AUGUST 28, 2020

According to an analysis by Buyers Edge Platform, a restaurant supply-chain company in Waltham, MA, restaurants are now spending 38% more just on food costs alone (1). Adjust your food costs so that it reflects your target food-cost percentages. It doesn’t help that the costs of running a restaurant are higher than ever.

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Modern Restaurant Management

AUGUST 15, 2023

In rural Wisconsin, putting a plate of food on the table can begin with putting a roof over someone’s head. Nyle Deane Fortunately for Wisconsin diners, Deane’s innovative food is. Similarly generous, Deane’s parents provide care for local children in need through state foster programs.

Food Supply 419

Food Supply Recruiting Education Influencer 419

Modern Restaurant Management

SEPTEMBER 23, 2020

While the company has products specifically designed for each vertical, such as appointments, eCommerce, online ordering and reservation management, its uniqueness lies in offering high-powered capabilities that every business needs. . Tastewise, an AI-powered food intelligence solution, launched in the UK. ” Tastewise Data.

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Serving White Paper Food Recycling 517

Modern Restaurant Management

MARCH 27, 2023

The restaurant industry is guilty of producing large amounts of carbon emissions in its quest to deliver delicious food and memorable culinary experiences for customers. In fact, the food and drinks industry (of which the restaurant industry forms a part) is responsible for around one third of all greenhouse gas emissions annually.

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