Modern Restaurant Management

FEBRUARY 17, 2025

While this can be largely attributed to supply challenges associated with bird flu which has affected nearly 100 million egg-laying hens since 2022, it's not the only factor. "An egg contract, in this case – is a time-tested safeguard when dealing with fluctuating food costs. . "An

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

FEBRUARY 16, 2022

Modern Restaurant Management (MRM) magazine quizzed expert Kathryn Petralia, co-founder of Kabbage, an American Express Company, for her analysis on what restaurants owners need to understand about inflation. Restaurants are dealing with the dual hit of labor shortages and supply chain challenges?

Cash Management 518

Cash Management Food Supply Seasonal Menu Social Media 518

Modern Restaurant Management

MAY 10, 2022

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Here are three ways you can reduce your restaurant supply and labor costs: Use Technology to Streamline Operations. Take food cost management for instance.

Supplies 493

Supplies Food Supply Audits Inventory 493

Modern Restaurant Management

SEPTEMBER 7, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. As we move into a new dawn of operational risks, challenges and successes, it’s important that supply chain overlaps and over pricing are kept to a minimum.

Audits 584

Audits Food Supply Supplies Pricing 584

Modern Restaurant Management

APRIL 28, 2022

The concern for eating out is fading, however, almost one-third still have apprehensions about going to a restaurant, according to new research conducted by Provoke Insights provided exclusively to Modern Restaurant Management (MRM) magazine. This includes one-fifth of diners who are overall eating out less.

Food Supply 471

Food Supply Magazine Advertising Customer Service 471

Modern Restaurant Management

OCTOBER 23, 2024

Modern Restaurant Management (MRM) magazine connected with Mike DiBeneditto, CEO of Golden Waffles, to learn about "waffle-omics" and how the breakfast staple can be a strategic menu asset for restaurant operators. “Waffle-omics” is a term we use at Golden Waffles. It’s a favorite of ours and pretty straightforward.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

OCTOBER 24, 2022

Yelp found that food businesses are seeing one of the largest increases of inflationary experiences compared to Q3 2021, followed by restaurants. Consumers report experiencing inflation the most at food businesses and restaurants, with inflation mentions in reviews up 31 percent and 28 percent, respectively year over year. ”

Fast Casual 455

Fast Casual Food Supply 2022 2021 455

Modern Restaurant Management

DECEMBER 22, 2022

Rising food costs are the number one issue of concern for chefs heading into 2023, according to the survey, with 44 percent of respondents ranking it as their top worry. Rising labor costs, the inability to find staff to hire, and rising non-food costs (utilities, containers, furniture, etc.)

Food Supply 473

Food Supply 2023 Fine Dining Fast Casual 473

Modern Restaurant Management

JUNE 7, 2024

The United Nations’ Food and Agriculture Organization and World Health Organization designated “Food Safety: Prepare for the Unexpected” as the theme for World Food Safety Day (June 7) 2024. For additional World Food Safety Day resources, visit WHO , UN or the FDA.

Food Safety 490

Food Safety Kitchen Safety Food Food Supply 490

Modern Restaurant Management

FEBRUARY 17, 2025

"These tariffs could deeply affect the food service and hospitality industries on both sides of the border," Alex Thalassinos, President of Silverware POS, one of the first tech providers dedicated to Canada’s hospitality industry, told Modern Restaurant Management (MRM) magazine.

Loyalty Program 221

Loyalty Program Mobile Ordering Customer Experience Customer Service 221

Modern Restaurant Management

FEBRUARY 27, 2025

“I Heart Fries is a restaurant concept that combines a variety of delicious international foods in one place. To learn more about the plans for the growing brand, Modern Restaurant Management (MRM) magazine spoke with Araque and Gonzalez. It helps us connect with customers, showcase our food, and build a strong community.

Franchise 221

Franchise Franchising Social Media Influencer 221

Modern Restaurant Management

JULY 1, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. What is the food cost on your top moving items? Now reverse the list and ask: What is the food cost of slow moving items? Labor Considerations and Frozen vs Fresh.

Menu 493

Menu Food Supply Food Order Supplies 493

Goliath Consulting

JUNE 15, 2021

Since the start of the pandemic, safety measures such as social distancing, lockdowns and mask-wearing have completely changed our understanding of how consumers spend on food. We saw customers stockpiling on groceries and supplies in homes instead of going out to eat, raising retail sales by 29 percent over the previous year (1).

Supplies 414

Supplies Food Supply Front of House Fast Casual 414

Modern Restaurant Management

JANUARY 14, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Once thought of as temporary solutions to an unexpected pandemic, we’ve seen an increased mad rush on take-out and delivery supplies – which doesn’t look to be slowing down.

Management 414

Management Management Food Supply Customer Experience 414

Modern Restaurant Management

MARCH 2, 2022

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. But with rising food and supply costs, how can operators keep menu prices low when they have to pay more for inventory? Run LTO’s to Reduce Food Waste.

Pricing 487

Pricing Menu Food Supply Waste 487

EATER

MARCH 27, 2025

Relying on a corporation to provide your favorite food means you have no control over it. The other problem with relying on a corporation for your favorite food is if it were to change, how would you know? Then theres the new ingredient: corn maltodextrin, an additive often used as a bulking agent in powdered foods.

Consumer Goods 354

Consumer Goods Food Supply 2019 Food Order 354

Modern Restaurant Management

FEBRUARY 21, 2022

Starting out as a whole grain diet for radicals, vegan food culture has evolved into Michelin star worthy mega trend for future chefs and culinary experts. Nowadays, vegan food is becoming normal in restaurants and fast food joints. High cost of organic produce and supply chain problems.

Fine Dining 554

Fine Dining Fast Casual Food Supply 2022 554

Modern Restaurant Management

DECEMBER 22, 2020

2020 has been a year like no other for restaurants and the companies who support and supply them. So, whether you are a restaurant proprietor of one, two or many locations, food or inventory supplier, menu designer, online reservation technology or delivery software company, this could be a viable funding option for you.

Employee Relations 547

Employee Relations Leadership Small Business Food Supply 547

Modern Restaurant Management

SEPTEMBER 29, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. With the pandemic still impacting restaurant’s and the foodservice supply chain, operators are looking for any ways to cut costs while ensuring their customers don’t notice.

Back of House 493

Back of House Inventory Food Supply Technology 493

Modern Restaurant Management

MARCH 11, 2025

" As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. Supply chain disruptions and labor shortages required operators to rethink everything – leaner menus, smarter kitchens, and more efficient operations became the new standard.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Modern Restaurant Management

MAY 6, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q : What Supply Chain Considerations Should I Keep in Mind Moving Forward?

Supplies 414

Supplies Guest Recovery Food Supply Communication 414

Modern Restaurant Management

DECEMBER 20, 2022

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. The restaurant industry once again proved its resilience in 2022 as it dealt with ongoing obstacles like inflation, supply chain, labor shortages and more. Here are some of their insights.

2022 493

2022 Food Supply Point of Sale Hiring 493

Culinary Cues

SEPTEMBER 30, 2021

Don’t allow it – there is no space for that crap in our places of work. [] THE SUPPLY CHAIN IS BROKEN AND WILL BE FOR A WHILE: This is the straw that broke the camel’s back. Well, the supply chain is bigger than all of us, very complex, and apparently – very fragile.

Food Supply 464

Food Supply Employee Relations Kitchen Safety Social Media 464

Modern Restaurant Management

JANUARY 21, 2022

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Many popular brands have created convenient ready to use food and beverage ingredients so you don’t have to spend time pealing, chopping, juicing, or cooking a lot of your menu.

Food Supply 434

Food Supply Customer Experience Dine-in Customer Service 434

Modern Restaurant Management

NOVEMBER 15, 2022

Due to many factors including inflation and supply chain challenges, restaurant owners and operators have been faced with tough choice about raising menu prices. As food prices rise, restaurants should try to stay within their target ratio for food cost to gross food revenue in order to maintain target profits.

Pricing 490

Pricing Food Supply Seasonal Menu Menu 490

Modern Restaurant Management

MARCH 10, 2020

The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and food safety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure food safety. Cash is dirty.

Kitchen Safety 516

Kitchen Safety Food Safety Cash Management Food Supply 516

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

JANUARY 26, 2022

Additionally, r estaurant and food new business openings (74,616) also increased 10 percent from 2020 (67,611). "Restaurant and food businesses are continuing to adapt to the many challenges they’ve faced over the last two years," Pria Mudan, data science leader at Yelp, told Modern Restaurant Management (MRM) magazine. "Our

2021 473

2021 Consumer Goods Travel 2019 473

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.

2021 474

2021 Restaurant Law Kitchen Safety Food Safety 474

Modern Restaurant Management

AUGUST 30, 2022

Today’s modern restaurant operators face challenges that no other generation has faced, thanks to COVID-19 closures, supply chain disruptions, labor shortages, menu labeling, and food safety challenges. It is the industry's primary responsibility to be sure the food they sell and serve to consumers is safe.

Food Safety 447

Food Safety Technology Kitchen Safety Food 447

Modern Restaurant Management

DECEMBER 14, 2021

Modern Restaurant Manaagement (MRM) magazine asked restaurant industry insiders to discuss the key challenges they believe restaurants will face in 2022. 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.

2022 474

2022 Food Supply Mobile Ordering Customer Experience 474

Modern Restaurant Management

MAY 24, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. The increase in demand and ongoing supply chain issues have contributed greatly to changes in food costing structures in recent months – and restaurants have been hit the hardest.

Food 364

Food Food Supply Employee Relations Supplies 364

Goliath Consulting

JUNE 15, 2020

The COVID-19 pandemic has proven to us all just how interconnected our food system is in the US if not, the world. The supply chain failure and the domino effect of its impact have been a wake-up call for even the veterans of the food industry. Multiple Sourcing and Backup. Menu Changes and Flexibility.

Supplies 311

Supplies Food Supply Sourcing Guest Recovery 311

Modern Restaurant Management

JULY 27, 2022

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders to give us their insights into how the industry has been doing so far this year and where they feel it's going. ” – Chef Manuel Rodriguez, Corporate Director of Food & Beverage with Innisfree Hotels. Inflation is currently at 9.1

2022 450

2022 Customer Service Fast Casual Food Safety 450

Modern Restaurant Management

JANUARY 26, 2023

Modern Restaurant Management (MRM) magazine asked Cristin O’Hara, Managing Director and Head of Restaurant Group at Bank of America, to elaborate on some of findings. This demographic will likely be challenged by juggling many competing needs such as housing, interest rates, other critical needs in addition to their food basket.

2023 474

2023 Employee Relations Franchise Franchising 474

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. New versions of virtual venues like food halls (several vendors or offerings from one group, all on one ticket). You go to that food locker and scan your code, and the door opens and you get your purchase.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

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. They want their desserts to gleam like magazine ads. Creating a memorable dining experience is about more than just tasty food.

Social Media 450

Social Media Customer Experience Website Management Customer Service 450