Modern Restaurant Management

DECEMBER 17, 2024

A great example of this is McAlister’s Club MCA – designed to elevate the guest experience for loyalty members. First and foremost, there often aren’t enough sustainable options available, and the production costs can be significantly higher.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

APRIL 15, 2024

Chef Richard Sandoval’s fascination with bees and their critical role in food sustainability began years ago, rooted in a deep respect for nature's intricate balance. Sandoval hopes guests leave with a newfound appreciation for the vital role bees play in food sustainability.

Sustainability 473

Sustainability Education Training Social Media 473

Modern Restaurant Management

JANUARY 23, 2025

Discover practical strategies to reduce stress and establish clear standard operating procedures, or SOPs, to create a sustainable work environment. Sustainable SOPs for Efficient Operations To increase a restaurant’s operational efficiency, you need clear and sustainable SOPs.

Operations 395

Operations Workshop Sustainability Inventory 395

Modern Restaurant Management

JANUARY 20, 2021

While times are difficult right now, it could be the perfect opportunity to consider making some changes to your business model, including shifting to a more sustainable approach for the future. Let’s take a look at a few sustainable practices and why now might be the perfect time to make more planet-friendly choices for your business.

Sustainability 537

Sustainability Food Supply Front of House Transportation 537

Modern Restaurant Management

AUGUST 25, 2020

In a post COVID-19 world, restaurant design must evolve and adapt to the new normal. With the evolution of the hospitality design, Heating, Ventilation and Air Conditioning (HVAC) systems will need to adapt to the changing architecture. Good mechanical design starts with ventilation, filtration and proper airflow relation.

Design 531

Design Guest Recovery Consumer Goods Fine Dining 531

Modern Restaurant Management

MARCH 11, 2025

These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." But it also fast-tracked the adoption of technology and AI, setting small businesses up for smarter, more sustainable growth moving forward. The pandemic changed how businesses market, no doubt about it.

Loyalty Program 471

Loyalty Program Mobile Ordering Customer Experience Online Ordering 471

Modern Restaurant Management

OCTOBER 13, 2021

Now is the time to also consider sustainability and how to minimize the environmental impact of commercial restrooms. Best Practices for Sustainable Restrooms. To responsibly maintain restrooms, the first step is to understand the difference between eco-friendly and sustainable. Act Now to Make a Positive Change.

Sustainability 491

Sustainability Recycling 2040 Waste 491

Modern Restaurant Management

DECEMBER 16, 2020

Sustainable Food Sourcing Is Worth the Effort. Sourcing seafood sustainably takes a bit more work but is worth it. Fishery improvement projects and aquaculture improvement projects are designated fisheries and aquacultures that have expressed a desire to be more sustainable. Source Responsibly.

Sourcing 474

Sourcing Sustainability Certification Food 474

Modern Restaurant Management

MAY 6, 2020

As the desire to develop new and update older restaurant establishments increases, designers and owners seek to add an authentic historical touch to their spaces by incorporating architectural salvage. “The reclaimed pieces we've been able to place in our projects are almost always the most talked about design elements in the room.

Design 563

Design Recycling Dine-in Book 563

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.

Sustainability 450

Sustainability Waste Food Supply Recycling 450

Modern Restaurant Management

JANUARY 30, 2025

While the family-owned and operated firm has evolved from a public relations boutique into a full-service digital and design agency, their main vision has remained: helping food companies tell their stories and connect with the right audiences. This shift has created opportunities for niche brands to thrive by aligning with consumer values.

Social Media 386

Social Media Innovation Sustainability Marketing 386

Modern Restaurant Management

FEBRUARY 16, 2023

If you are designing a space or creating content solely based on what you’ve seen other spaces do and what has worked for other people – then it will show. Brand is so important, but it isn’t everything – instead it has to work hand in hand with the food.

Sustainability 460

Sustainability Social Media Customer Experience Consumer Goods 460

EATER

OCTOBER 21, 2024

Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. without interruptions. Initially, the priority was on quality and flavor, not necessarily environmental impact.

Sustainability 331

Sustainability Sourcing Consumer Goods Seasonal Menu 331

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.

Sustainability 414

Sustainability 2030 Food Supply Waste 414

Modern Restaurant Management

DECEMBER 31, 2024

2025 Cocktail/Beverage Trends Ingredients on the Rise Super Juice Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

OCTOBER 25, 2024

When designing your dishes, establish realistic portion control for each meal. Sustainability is measured by looking at a number of areas throughout a business. Remember that there’s a journey to zero waste and that taking careful steps along the path can help make your efforts more substantial and sustainable.

Waste 309

Waste Equipment Inventory Customer Service 309

Modern Restaurant Management

JUNE 13, 2022

This change will directly contribute to the coffee chain’s 2030 sustainability goals to conserve water usage by 50 percent and achieve carbon neutral green coffee. Too often we let outdated thinking prevent rapid progress: we assume that if something is better or more sustainable, it must cost more and take longer to gain traction.

Sustainability 474

Sustainability Innovation Recycling 2030 474

Modern Restaurant Management

JANUARY 3, 2025

To learn how these layouts can help maxmize efficiency while still providing optimal guest experience, Modern Restaurant Management (MRM) magazine received insights from Aleksandra Kaplan, partner at Swan Dive Design Studio. Among her design tips: Form Must Follow Function, Go Big in Little Ways and Design to Grow.

Fast Casual 251

Fast Casual 2025 Design Customer Experience 251

Modern Restaurant Management

JUNE 6, 2024

It’s no great surprise to say QSR and fast casual restaurants can be considered among the most energy-intensive commercial building types making it increasingly challenging for operators to balance the goals of efficiency, profitability and sustainability. Why is the restaurant industry at a pivotal moment regarding sustainability?

Sustainability 275

Sustainability Customer Service Fast Casual Technology 275

Modern Restaurant Management

MARCH 11, 2025

And outdoor dining, once more of an afterthought or a novelty, has become a more permanent and intentional part of restaurant design. While this was originally done to prevent the spread of germs, it is now seen as a sustainable way of cutting back on printing.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Modern Restaurant Management

JANUARY 2, 2025

Beer and wine licenses, however, provide a sustainable, cost-effective alternative, allowing restaurants to invest resources elsewhere. Renewals, inspections, and compliance costs add even more overhead, making it difficult for new restaurants to manage these expenses.

License 472

License Loyalty Program Innovation Customer Service 472

Modern Restaurant Management

JUNE 5, 2024

Designed by Overland Partners and operated by Michaels On East, the eatery's seasonally inspired menu features produce from The Drs. What were any design challenges? Michael Klauber worked with world-renowned kitchen designer Jimi Yui, of Yui Design. who designed the Green Orchid Restaurant kitchen.

Certification 474

Certification Sustainability Design Seasonal Menu 474

Modern Restaurant Management

MARCH 13, 2025

In 1995, ICE Chairman and CEO Rick Smilow acquired the school and expanded its offerings, adding new courses of study, creating specially-designed facilities, expanding geographically and regularly updating the curriculum to reflect the ever-evolving culinary industry. As for induction cooking, that's an easy answer.

Education 251

Education 2000 Sustainability 2015 251

EATER

OCTOBER 15, 2024

Though the restaurant still uses one gas range, Lyall said they run it just two to three times a week and designed their menus to do without it. The restaurant, called Shia, will strive to be a zero-gas, zero-plastics kitchen that will test different sustainability practices and share its learnings with other small, independent restaurants.

Compost 299

Compost Food Equipment Waste 299

Modern Restaurant Management

FEBRUARY 14, 2020

Consumers are prioritizing sustainability when it comes to dining choices, driving a trend for going green in the restaurant industry. Concerned about climate change and the environment, these consumers are increasingly spending their dining dollars with restaurants demonstrating sustainability initiatives.

Recycling 567

Recycling Sustainability Loyalty Program Social Media 567

Restaurant Business

MARCH 20, 2024

It’s no secret that in recent years, consumers have increasingly prioritized eco-friendliness and sustainability in various parts of their lives. From the rise in popularity of electric cars to consumers’ obsession with reusable water bottles, it’s clear that consumers want more sustainability in their day-to-day lives.

Sustainability 257

Sustainability Operations Compost Recycling 257

Modern Restaurant Management

MARCH 9, 2022

Research has shown that 72% of Americans say that packaging design affects their buying decisions. Intelligent packaging allows restaurant owners to charge premium amount for well packaged meal, as consumers believe that sustainable packaging has a higher perceived value. Takeaway packaging industry is undergoing transition.

Compost 520

Compost Sustainability Online Ordering Kitchen Safety 520

Modern Restaurant Management

OCTOBER 16, 2024

These collective issues lead to a challenging environment, affecting not just the individual restaurants’ ability to compete fairly but also harming their long-term sustainability and profitability. What are some common fraud activities you are seeing that affect restaurants? In 2023, over 1.5 million restaurants in the U.S.

Delivery 417

Delivery Food Order Online Ordering Food Supply 417

Lavu

MARCH 21, 2025

Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. Quick Benefits of Data-Driven Restaurant Menu Design Benefit How It Helps Higher Profits Focus on top-performing, high-margin items. Ready to learn how? Keep reading. The result?

Design 78

Design Menu Seasonal Menu Point of Sale 78

EATER

APRIL 2, 2025

Candidate has set high standards; demonstrates creativity and consistency in excellence, innovation, hospitality; is making efforts to create a sustainable work culture; and has served as an exceptional example or mentor for other beverage professionals.

2025 334

2025 Beverage Leadership Hospitality 334

EATER

NOVEMBER 27, 2024

In every bite, they remind us that Native foods are not relics but vibrant expressions of identity, sustainability, and survival, deeply connected to the land and the people who steward it. Supported by the Oklahoma Tobacco Settlement Endowment Trust, this green space embodies sustainable Indigenous practices.

Innovation 321

Innovation Food Truck Seasonal Menu 2004 321

Modern Restaurant Management

MARCH 25, 2025

This transition takes time, but it’s essential for sustainable success. Modern Restaurant Management readers can access Restaurant HR & Leadership Academy for exclusive resources, on-demand courses, and live training sessions designed for restaurant leaders. Learn more about the Academy and accept your special offer HERE.

Coaching 275

Coaching Leadership Training Management 275

Modern Restaurant Management

FEBRUARY 10, 2020

But, a restaurant’s brand identity – and visual brand design – is equally important and not to be forgotten. Your logo design is the visual symbol that will represent your restaurant to the world. Even if you have a unique business name , a generic logo design will quickly get lost. That’s staggering.

2020 555

2020 Uniforms Online Ordering Design 555

Modern Restaurant Management

JANUARY 10, 2023

” The freestanding building features unique design elements on all sides, including a continuous green dip around the building, a large-scale mural by local Chicago artist Cody Hudson and architectural awning details. What was the process of designing sweetlane? How does sweetlane differ from traditional drive-thru’s?

Website Management 449

Website Management Customer Experience Food Order Online Ordering 449

Modern Restaurant Management

APRIL 11, 2024

To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. Focus on Sustainability The impact of food waste is staggering, with U.S.

2024 473

2024 Customer Experience Compost Loyalty Program 473

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

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. They remain a benefit corporation in the state of California (a corporate entity designation available in 36 states).

Certification 221

Certification Fast Casual Front of House Government 221