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.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

Culinary Cues

FEBRUARY 5, 2025

Customers are becoming more discerning about value and anxious about the price of a meal (from quick service to fine dining). Technology can save restaurants money, help them become more efficient, reduce dependence on a qualified labor pool, and trim some reliance on a challenged supply chain. This must be the answer right?

Fine Dining 241

Fine Dining Food Supply Customer Service Recruiting 241

Modern Restaurant Management

APRIL 30, 2021

Today, examine the effects the pandemic has had on the restaurant and food service industry as well as five simple but effective marketing techniques to boost your local business. Restaurants were harder hit than most because many food related businesses weren’t ready to transition to digital services.

Marketing 568

Marketing Food Safety Social Media Small Business 568

Modern Restaurant Management

MAY 19, 2022

The prices of goods and services have increased 8.5 Rebounding demand, supply chain issues, and labor shortages are mostly to blame for driving prices to an all-time high. The menu engineering process depends on knowing the exact profit margin of each item and the exact food cost for preparing these items.

Food Supply 469

Food Supply Waste Point of Sale Inventory 469

Cheetah

SEPTEMBER 30, 2021

Supply chain disruptions and shortages like these are hitting every part of the food service industry hard. Learn how this affects your business, from restaurant suppliers struggling to keep up, to rising food prices led by labor shortages and increased consumer demand for quick, cheap food. Labor Crisis Continues.

Food Supply 148

Food Supply Supplies Pricing Food 148

Modern Restaurant Management

APRIL 28, 2022

Today, virtual brands are disrupting the foodservice industry, with celebrities, YouTube stars and influencers helping them go mainstream. These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews.

Dietary Restrictions 490

Dietary Restrictions Influencer Back of House BOH 490

Modern Restaurant Management

JULY 29, 2022

billion on national television advertisements, and digital spend is also on the rise given the increasing influence of social media platforms like TikTok. Drives market share growth – The fast-food industry is made up of several large competitors and many smaller brands. In 2021, QSR brands spent an estimated $1.8

Advertising 522

Advertising Take-out Marketing Social Media 522

Modern Restaurant Management

JUNE 23, 2020

Business begins at the endpoint, especially in food service and hospitality. As well, pick-up lockers located away from in-room dining could allow guests to pick up food without human contact. Focus on the Endpoint. The pandemic will accelerate the need for these digital solutions as guests choose their own safe distancing preferences.

Back of House 568

Back of House Front of House Kitchen Safety Mobile Ordering 568

Modern Restaurant Management

JANUARY 30, 2024

Typical restaurant KPIs involve monitoring costs around food, labor and supplies, pricing adjustments, table turnover rates during peak periods, customer wait times, promotion effectiveness, brand sentiment on review sites, and training completion rates.

Leadership 508

Leadership Small Business Hospitality Customer Experience 508

7 Shifts

APRIL 3, 2020

Here’s a quick refresher: Labor Food Utilities Equipment and supplies POS systems Restaurant cost breakdown These five categories typically make up nearly 100% of your operating costs, and are the cost “levers” you can pull or manipulate as a business in order to drastically reduce expenses. I control everything.

BOH 368

BOH POS Influencer Point of Sale 368

Modern Restaurant Management

MARCH 8, 2023

From the rise of Instagram food bloggers and selfie walls to paying outrageous prices for the #SaltBae experience , consumers are now expecting restaurants to deliver an experience beyond flavor. Restaurateurs don’t all have the skill set for social media; they’re not trained marketers, photographers, or influencers.

Social Media 450

Social Media Customer Experience Website Management Customer Service 450

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. While you can not always control the commodity pricing, you can control how you manage it by reducing waste, optimizing efficiencies and leveraging margins.

2024 539

2024 Loyalty Program Cash Management Customer Experience 539

Modern Restaurant Management

SEPTEMBER 1, 2023

Forecasting tools enable managers to purchase food, beverage, and supplies at the right level. Integration between the POS and inventory management software allows inventory to be managed from end-to-end by automating steps such as tracking recipes, uploading invoices and auto-updating item prices.

Inventory 450

Inventory Management Management Cash Management 450

Culinary Cues

MAY 18, 2020

Here you are – enthusiastic, informed, confident in your foundational skills, and ready to start a career in food that will last for four decades or more. Today’s jobs for cooks and bakers are in short supply, and they likely will be for a period of time. Make sure that you seek out opportunities that involve food.

White Paper 520

White Paper Certification Food Safety Food Supply 520

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

JANUARY 12, 2022

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. ” The results are part of an Oracle Food and Beverage survey conducted by Untold Insights in September 2021. In Love with Tech, but Impatient. Kicking orders to the curb.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

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.

Marketing 221

Marketing Loyalty Program 2024 2025 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. It is expected alcohol sales will grow as suppliers and operators adapt packing and pricing models to bolster alcohol sales with delivery. Delivering Excellence.

2021 447

2021 Retail Online Ordering Loyalty Program 447

7 Shifts

DECEMBER 18, 2023

With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Food cost tracking The cost of food changes regularly based on supply and demand.

Management 397

Management Management Email Marketing Point of Sale 397

Modern Restaurant Management

DECEMBER 21, 2022

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. Reduce portion sizes slightly to maintain menu prices but account for increased costs. Don’t be afraid to increase price. Don’t be afraid to increase price.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Ken Burgin

OCTOBER 19, 2021

Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. Operators still holding the price of meals to what they were 12 months ago are bearing the brunt of massive increases in the cost of ingredients. So how do you put up prices with confidence and style?

Pricing 158

Pricing Menu Food Supply Seasonal Menu 158

7 Shifts

JULY 16, 2021

You may discover that your target customers enjoy an afternoon pick-me-up and are sensitive to price. This research will dictate your hours of operation and pricing plans! Do they serve just coffee or small foods as well? Expected menu prices. Food Handler's Permit. How can you conduct this research?

License 459

License Hiring Equipment Small Business 459

Cheetah

SEPTEMBER 30, 2021

But the root cause of the current food chain crisis and rising food prices runs deeper than that. Supply chain disruptions and shortages like these are hitting every part of the food service industry hard. Labor Issues Exacerbate Food Chain Crisis. Summer Heat Wave Inflames Food Shortage.

Food Supply 78

Food Supply Supplies Pricing Food 78

The Restaurant Group

DECEMBER 1, 2024

Benefits of Introducing New Dishes to Your Restaurant Rolling out new dishes isn’t just a culinary update; it’s an opportunity to: Attract New Customers – Novelty sparks curiosity, drawing in food lovers eager to explore fresh offerings. Boost Revenue – Unique dishes can often command premium pricing, elevating profitability.

Menu 88

Menu Social Media Loyalty Program Seasonal Menu 88

Modern Restaurant Management

DECEMBER 21, 2022

This will manifest itself in several ways, such as informing robotics in the kitchen for food preparation, in addition to kitchen display systems (KDS) as restaurants kitchens seek to improve efficiency and better optimize for enhance prep station capacity management. – Chris Adams, VP of Strategy, Oracle Food and Beverage. "As

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419

EATER

DECEMBER 8, 2023

Kikkoman Foods A warehouse at the Kikkoman plant in Walworth, Wisconsin. That price tag might seem extreme, but it’s perhaps justified given the amount of work that went into the bottle’s creation. A vibrant green cathedral pickle bottle or a bright blue fruit jar can often be favorite food bottles among collectors.

Design 345

Design Food Supply 2001 Employee Relations 345

EATER

JANUARY 10, 2024

These powders, typically made with pulverized kale, spirulina, and other “superfoods,” have lingered on health food store shelves for decades as a way for folks to pack as much nutrition into their diets as possible. It’s available in six different flavors, including berry and coconut, and is priced at around $40 for a 30-day supply.

Food Supply 336

Food Supply Influencer Food Safety Social Media 336

Modern Restaurant Management

FEBRUARY 10, 2020

Good Food Restaurant Scorecard. Despite skyrocketing demand for plant-based food across the U.S., 42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI).

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Modern Restaurant Management

MAY 1, 2020

Other businesses have seen a surge of consumer interest, including chicken-wing joints (+84 percent), pizzerias (+71 percent) and fast-food restaurants (+55 percent). Visible hygiene practices and minimal contact are now the top two factors that most influence consumers. ” Safety, hygiene and the food supply chain. .

2020 479

2020 Food Safety Fast Casual Guest Recovery 479

EATER

JANUARY 9, 2023

The condiment is a Filipino food icon and a platform for chefs to reimagine the cuisine of the Philippines “Banana ketchup was always there,” says Paolo Campbell. As educators like Aileen Suzara have helped elucidate , imported processed American foods were initially framed as more healthful than the Filipino diet.

Food Supply 364

Food Supply Seasonal Menu Education Back of House 364

Modern Restaurant Management

MAY 5, 2021

In this edition of MRM Research Roundup, we have news on understanding customer loyalty, beverage insights, restaurant supply loyalty, the influence of discounts, the state of payments and the evolution of gift cards. ” Businesses pay a high price for digital errors. The Value of Trust. For example, the average U.S.

2021 490

2021 Coupons Loyalty Program Consumer Goods 490

ChowNow

JUNE 10, 2024

Components Affecting Restaurant Profit Margins Several factors can influence your restaurant’s profit margins, with food and labor costs often the most significant line items: Cost of Goods Sold (COGS): This includes the cost of ingredients and beverages. High COGS can eat into profit margins.

Online Ordering 195

Online Ordering Social Media Website Management Inventory 195

Modern Restaurant Management

JANUARY 15, 2021

This edition of MRM Research Roundup features restaurant industry year-end totals, how restaurant labor is evolving, fast-food brand intimacy and top cities for locavores. Top Fast-Food Brand Intimacy. An Unpopular Year. In December, quick service restaurant chain customer transaction declines were down -8 percent versus last year.

2021 423

2021 Fast Casual Fine Dining Point of Sale 423

EATER

SEPTEMBER 22, 2022

Set to open in August 2023, the Detroit People’s Food Co-op will provide the neighborhood’s residents — who are predominantly low- and middle-income African Americans and have long lacked a high-quality, nearby grocery store — an easy source for healthy food. Even so, many of the grocery co-ops in the U.S.

Food 246

Food Food Supply Food Order Education 246

EATER

SEPTEMBER 1, 2020

So when I started thinking about the future of food, and of the restaurant industry, Konte was the first person I called. The people who are doing by far the most labor-intensive portion of the entire supply chain are at origin, and they’re getting the smallest piece of the pie in terms of compensation and how the dollar is divided up.

Front of House 286

Front of House Leadership Hiring Back of House 286

EATER

AUGUST 29, 2024

Here, Eater’s writers and editors have compiled the items they’ve deemed too good not to buy right now, from brands and retailers that are chopping prices so we can chop. Jesse Sparks, senior editor The School Supply It’s back-to-school season, is it not? vegetables. Happy Labor Day!

Seasonal Menu 312

Seasonal Menu Back of House Outdoor Travel 312

EATER

FEBRUARY 25, 2022

In the 19th century, the Canadian Pacific Railway brought European food cultures and grand lakeside hotels. And most recently a locavore, mountain-to-table food movement has built on these overlapping historical influences and endemic Rocky Mountain ingredients to create bold meals fit for the breathtaking setting. Paul Zizka.

Hotels 246

Hotels Front of House Seasonal Menu Fine Dining 246