Dietary Restrictions Front of House Sourcing 
Modern Restaurant Management
OCTOBER 25, 2021
Plant-based proteins should not be seen as a meat substitute but rather as an additional protein source offered – aside from meat, poultry or fish. Plant-based food businesses, events, and pop-ups are frequently entering the market and it has become exceedingly clear that this is not just a fad. Choose a Versatile Plant-Based Protein.
Modern Restaurant Management
JUNE 12, 2024
Balancing operational and guest needs involves adopting technology that makes back-end processes more efficient and improves the front-end customer experience. The report, which surveyed 127 restaurant executives across the U.S. The report, which surveyed 127 restaurant executives across the U.S.
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ChowNow
JANUARY 23, 2025
In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. In-house promotions Leverage customers presence in-store by using flyers, table tents, A-frames, and mentions at the bottom of receipts. First, ask what type of event would best fit your venue.
Modern Restaurant Management
DECEMBER 28, 2023
Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!
Modern Restaurant Management
JANUARY 12, 2022
This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.
EATER
FEBRUARY 1, 2022
Any sunlight that hits the front of the cramped building is choked out before making its way through a tiny window that looks out onto the street. The menu at HAGS will accommodate any number of substitutions and dietary restrictions. For most of the years Chang occupied 163 First Avenue, it was nearly impossible to get into.
EATER
JULY 21, 2022
Including information about ingredient sourcing, of course, has long been popular. Lille Allen/Eater. Menus represent the changing values of the restaurant industry. And right now, more context is king. There are around a dozen dishes, which can be ordered as a tasting menu or a la carte. “We We suggest four to five,” he says, smiling.
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