7 Shifts

OCTOBER 1, 2024

From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 2024. Presentation also matters. Menu and food choices Your restaurant’s menu and food choices can entice or put off customers.

Customer Experience 397

Customer Experience 2024 Customer Service Online Ordering 397

The Restaurant Group

DECEMBER 1, 2024

Introducing new menu items is more than just adding dishes to your offerings—it’s about crafting an experience that captivates your guests and keeps them coming back for more. A well-planned new menu launch not only boosts customer engagement but also reinforces your restaurant’s brand identity.

Menu 88

Menu Social Media Loyalty Program Seasonal Menu 88

ChowNow

FEBRUARY 28, 2025

For restaurant operators, this presents both an opportunity and a challenge: how to implement an online ordering system that maximizes revenue while maintaining control over their customer relationships. Stronger brand connection : Your logo, colors, and menu are front and center.

Online Ordering 195

Online Ordering Ordering Email Marketing Mobile Ordering 195

EATER

OCTOBER 26, 2023

Perched in the southwest corner of Thailand along the Andaman Sea, the island has long had close links with the Straits Settlements, British colonies that included Singapore, Melaka, and Penang, the latter two in present-day Malaysia. This exchange expanded significantly in the 19th century, when tin mining on Phuket reached its peak.

Seasonal Menu 322

Seasonal Menu Hotels Back of House Front of House 322

Modern Restaurant Management

DECEMBER 31, 2020

This comprehensive annual report identifies key influences in restaurants, hotels, food, beverage, and hospitality marketing. Chinese American food presents an opportunity for reinvention, offering people the tastes they know and love but with a bit more transparency to ingredients and where they come from. Carbonate?. ?Do

2021 508

2021 Hotels Airlines Guest Recovery 508

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. ” Food Retailing Report. ” U.S. ” U.S.

2021 447

2021 Retail Loyalty Program Online Ordering 447

Modern Restaurant Management

JANUARY 31, 2025

Nearly two-thirds (65 percent) say they plan to increase their number of locations in 2025, and 74 percent plan to expand their menu offerings, leaning into new experiences and experimentation to power their growth. The fully cooked product heats quickly, enabling c-store operators to easily add bacon to a host of their menu options.

Marketing 221

Marketing Loyalty Program 2025 2024 221

Modern Restaurant Management

SEPTEMBER 27, 2024

Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry. Most common challenges for US F&B business owners: 1.

Food Truck 251

Food Truck Fast Casual 2024 Food 251

7 Shifts

DECEMBER 1, 2020

Top Down is what made that influencer risk their life by standing on your chair to take a picture—it’s the best angle for dishes like pizza or avocado toast. It’s also the optimal angle for capturing charcuterie boards or collections of dishes for a pre-set menu. Your menu or wine list. Tea lights. Logo matchbooks or pens.

Food 370

Food Management Management White Paper 370

Modern Restaurant Management

DECEMBER 28, 2023

As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling! Savvy operators will adapt their menu and model to accommodate more flexible ordering options – but with a renewed focus on the bottom line.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. In addition to gift cards, consumers are looking to bring their favorite restaurant faire to friends and family this holiday season. Diners Show Holiday Spirit.

2020 419

2020 Point of Sale Consumer Goods Seasonal Menu 419

Squirrel Systems

MARCH 5, 2025

Restaurants are highlighting locally sourced, organic, and regenerative ingredients, emphasizing seasonality and reducing carbon footprints. Menus are becoming more transparent, allowing diners to trace the origin of each ingredient. This approach offers a nostalgic yet contemporary dining experience.

2025 80

2025 Menu Food Fine Dining 80

Modern Restaurant Management

JANUARY 12, 2022

58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent. 58 percent of consumers rate healthy options on menu as important, with families rating this the highest at 74 percent, followed by Millennials at 71 percent.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

NOVEMBER 17, 2020

Among the highlights: Online Ordering sales of pizza (+9 percent), burgers (+10 percent), and fried chicken (+5 percent) were up from last year, but the largest trend in online ordering was sandwiches and wraps as guests give up on slapping bread together at home and restaurants pivot to menu items that travel well.

2020 402

2020 Mobile Ordering Online Ordering Food Order 402

Modern Restaurant Management

DECEMBER 28, 2020

Smart brands are having to be even more creative, such as leveraging the ‘to go bag’ as a communications channel that can be used to communicate brand messages, promote new menu offerings and provide bounce back offers that favor preferred channels such as pick up. Berekk Blackwell, President of Daily Jam.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Culinary Cues

OCTOBER 2, 2019

Yet, on any given night, it is the cadre of line cooks (the restaurant industry’s version of studio musicians) who cook those meals, adjust the seasoning, and paint beautiful pictures of enticing food on Italian bone china plates. It is this understanding that allows the musician to feel the music and portray it as it was intended.

Point of Sale 298

Point of Sale Fine Dining Influencer Seasonal Menu 298

Culinary Cues

NOVEMBER 30, 2020

SALT as a mineral and a seasoning is just salt – why question it? A great chef without a solid knowledge of wine varieties, terroir, the art of the wine maker’s signature, variances in vintage, and how a particular wine enhances the experience of food presented on the menu will surely be at a loss.

Food Order 350

Food Order Seasonal Menu Training Dine-in 350

EATER

MARCH 7, 2024

In Iran, there is sholeh zard; in Mexico, there is arroz con leche; in Austin, the owners of Nixta , who come from the two cultures — Sara Mardanbigi’s parents immigrated from Iran, Edgar Rico’s immigrated from Mexico — make a rice pudding with both influences, using cardamom, turmeric, pistachios, cinnamon, and strawberry powder.

Seasonal Menu 313

Seasonal Menu Presentation Travel 2024 313

Modern Restaurant Management

APRIL 15, 2020

The top factor influencing the choice to buy alcoholic drinks with take out/delivery relates to ease and safety. Merchandise orders–t-shirts, home-cooking kits, or anything else off-menu–have also steadily increased between 30-50 percent week-over-week for the last three weeks. For more data, click here. New F&B Trends.

2020 491

2020 Point of Sale Fast Casual Online Ordering 491

EATER

OCTOBER 1, 2021

The contagion is usually brought forth by annual rainy seasons and results in bulbous, blue-gray growths that deform maize kernels into Frankenstein-esque galls. Like in Aztec times, a natural bout of huitlacoche symbolizes bounty: delicious food, higher profits, and a successful harvesting season.

Tourism 348

Tourism Seasonal Menu Agriculture Food Order 348

EATER

OCTOBER 22, 2021

Geneva: A Seneca Lake institution since 1994, Ports Cafe presents New American cuisine with global twists. Helmed by both Finger Lakes natives and skilled transplants, Kindred Fare focuses on local produce, meats, and dairy in an inventive, ever-changing menu. In Geneva, F.L.X.

Vineyard 293

Vineyard Seasonal Menu Back of House Fine Dining 293

EATER

JULY 21, 2022

It’s a familiar scene: After sitting down at a table, the waiter brings you a sheet of fancy paper with the day’s menu printed in pretty fonts. There are around a dozen dishes, which can be ordered as a tasting menu or a la carte. “We But just as that information once did, the minimalist menu is disappearing.

Menu 261

Menu White Paper Dietary Restrictions Seasonal Menu 261

7 Shifts

JULY 20, 2024

Through regular posts, you can remind people of your menu, special deals, and events you’re hosting. Pay attention to which posts get the most likes, shares, and comments, and use those insights to plan your menu and promotions. You’ll know what kind of language to use, what topics to cover, and how to present your posts.

Social Media 221

Social Media Customer Experience Seasonal Menu Customer Service 221

7 Shifts

MAY 23, 2024

We’ve studied what makes the 20% of restaurateurs successful and categorized them into essential categories, including optimizing your menu, providing unforgettable experiences, hosting events, and improving takeout. When done right, menu engineering can grow your sales by as much as 15% ! This is according to a study by Toast.

Social Media 195

Social Media Loyalty Program Email Marketing Seasonal Menu 195

EATER

MAY 29, 2024

Like the majority-Muslim community in Malaysia and southern Thailand, Sarin cooks halal food, combining versions of Thailand’s greatest hits like pad kaprao and pad thai with southern Thai favorites gaeng som and grilled prawns; the menu attracts a crowd of borderland locals, but it might not make much sense to someone from Kuala Lumpur or Bangkok.

Food 326

Food Government Tourism Influencer 326

Modern Restaurant Management

AUGUST 16, 2021

Government data provides evidence that restaurants are raising menu prices to help offset higher labor costs. COVID-19 has had a significant impact on consumer behaviors, and with restrictions lifted and consumer confidence increasing, suppliers and operators will need to identify how to maximize the opportunities these trends present.”

2021 450

2021 Guest Recovery 2019 Point of Sale 450

EATER

JULY 31, 2024

One thing to keep in mind: French bistros are generally amalgamations of influences from previous owners, both Polonsky and Pruitt note. Wooden chalkboard The chalkboard menu is a quintessential French bistro element, present in all of Pruitt’s favorite Parisian bistros, as well as in Libertine.

Seasonal Menu 313

Seasonal Menu Sourcing Dine-in Design 313

Modern Restaurant Management

JUNE 28, 2024

“Our data indicates that QSR burger chains have generally been the hardest hit by the California increase in minimum wage and subsequent increase in menu prices,” writes Hottovy. The chain benefits from a combination of high perceived value through its “3 for Me” menu and service strength through employee retention.

2024 294

2024 Mobile Ordering White Paper Customer Service 294

EATER

NOVEMBER 10, 2020

In an excerpt from “An Onion in My Pocket,” chef Deborah Madison creates a four-course vegetarian menu at a time when vegetarian fine dining was still a foreign concept to many Deborah Madison is the author of nearly a dozen books on vegetarian cooking. But that’s not what influenced my decision to go for a set menu.

Fine Dining 284

Fine Dining Seasonal Menu Presentation Dine-in 284

The Rail

SEPTEMBER 23, 2024

Incorporating cultural diversity into your menu is key to ensuring success in new markets. By embracing local flavors and traditions, you can create a menu that resonates with the community and attracts a wider customer base. This knowledge will help you customize your menu to reflect the tastes of your new audience.

Menu 130

Menu Seasonal Menu Dietary Restrictions Customer Experience 130

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

Modern Restaurant Management

JANUARY 15, 2020

Coupled with the fact that December of 2018 was strong in terms of same-store sales thus presenting a challenging comparison, December of 2019 was projected to be weak regardless of holiday shifts.” National Restaurant Association Survey on Top Menu Trends. ” Bigger Picture Still Shows Some Sales Growth for Restaurants.

2020 275

2020 Point of Sale Online Ordering Consumer Goods 275

Modern Restaurant Management

AUGUST 28, 2020

KitchenAid brand presents "A Woman's Place," a documentary short, now streaming on Hulu, place clip at top. ” “Equality is something I advocate for in all aspects of my life, and the kitchen is no exception,” said Bravo’s “Top Chef” Season 10 winner, Kristen Kish.

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

EATER

OCTOBER 26, 2021

How to go all-out on at least one meal in the tasting-menu capital of the world Fine dining has had a tough go in recent years. million is home to 22 Michelin-starred restaurants and more tasting menus than you can shake a pair of tweezers at. The tasting menu can also be made gluten-free on request. A dish at Direkte Boqueria.

Fine Dining 261

Fine Dining Seasonal Menu Book Hotels 261

EATER

OCTOBER 18, 2023

Whether it’s a seasonal chiffon sheet cake or ice cream infused with hoja santa or black garlic, it’s never been a more joyful and exciting time to order dessert. The chef applying lessons from pastry to the whole menu Cat Cardenas Tavel Bristol-Joseph. I try to keep some sort of meringue on the tasting menu — I love meringue.

Seasonal Menu 313

Seasonal Menu Back of House Take-out Front of House 313

EATER

MARCH 22, 2021

New titles from Nigella Lawson, Julia Turshen, Rodney Scott and more will shape the way you cook this season There’s really, finally an end in sight to pandemic life as we’ve known it. With the creativity and culinary diversity presented in the books below, those gatherings, when they happen, may be even better than we imagine.

2021 329

2021 Book Seasonal Menu Back of House 329

Modern Restaurant Management

FEBRUARY 28, 2020

Additionally, design elements such as new signage, menu boards, furniture, fixtures and finishes, will be installed to reflect the school’s distinctive spirit and identity. Each pan features LloydPans’ proprietary PSTK® coating that offers operators a durable pan that requires no pre-seasoning.

Coaching 419

Coaching Point of Sale Customer Experience Retail 419