Front of House Government Guest Recovery 
Culinary Cues
MAY 23, 2021
Now that the pandemic was beginning to come under control and state governments were loosening the grip of protocol on restaurants – customers were beginning to re-emerge, albeit with some trepidation. We can easily apply Dickens profound human summary to the state of the restaurant industry today.
Modern Restaurant Management
MAY 27, 2020
In this edition of MRM News Bites, we feature the Takeout For Good Effort on June 2 and a host of products designed to help restaurants keep guests and staff safer as they reopen. Takeout For Good. GroupRaise is inviting restaurants across the country to join their Takeout For Good initiative happening on June 2.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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.
Modern Restaurant Management
AUGUST 5, 2020
Its proprietary guest engagement solution, which is used by more than 600 restaurants throughout the U.S. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. TouchBistro Acquires TableUp.
Modern Restaurant Management
APRIL 20, 2021
In this edition of MRM Research Roundup, we feature news of the expected pent-up demand from guests, the Great Restaurant Restart and delivery trends. Additional key findings from the survey include: Over a third (38 percent) of respondents plan to have between 1-20 guests, with 32 percent planning to have under 50.
EATER
JULY 2, 2021
As food industry professionals collectively push for structural overhaul in the service industry at large — raising the minimum wage , for example, or experimenting with new ownership models like co-ops — we can also use this recovery period to renegotiate and reimagine the relationships between restaurant workers, owners, and consumers.
7 Shifts
APRIL 23, 2021
Now as we enter a recovery stage, the biggest challenge that's emerged has become finding enough staff to fit the demand. Unemployment benefits—augmented by federal government support—are providing security that restaurants have not been able to over the past year. That all begins at the hiring level. Writing a good job description.
Expert insights. Personalized for you.
450 
Let's personalize your content