Modern Restaurant Management

JANUARY 10, 2023

“Innovation is in the sweetgreen DNA, and meeting customers where they are is the key to our brand mission; connecting people to real food,” said Jonathan Neman, CEO and Co-Founder of sweetgreen. Modern Restaurant Management (MRM) magazine quizzed the sweetgreen team to learn a bit more about the brand's latest innovation.

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Website Management Customer Experience Food Order Online Ordering 179

Modern Restaurant Management

JANUARY 23, 2024

To learn more, Modern Restaurant Management (MRM) magazine received expert insights from Gregg Majewski, Founder & CEO of Craveworthy Brands and former CEO of Jimmy John’s Sandwiches. Big changes are happening in modernization, innovation, food technology, and more, and if you’re not adapting, you simply won’t make it.

Leadership 100

Leadership Consumer Goods Customer Experience Franchise 100

Modern Restaurant Management

JUNE 27, 2024

Moving forward, I see continued innovation with new dining formats, enhanced delivery options, and a stronger emphasis on sustainability and community engagement. Embrace change and be willing to innovate. Why are you retiring now? We brought Kevin on board two and a half years ago to be my successor. What’s next for you?

Franchising 100

Franchising Franchise Leadership 2003 100

Modern Restaurant Management

DECEMBER 21, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. 4 to 7 vendors in the restaurant space between recruiting and payroll are too many to be sustainable. Here are some of their insights. Click here for the first part and here for the second one.

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2023 Insurance 2024 Employee Relations 123

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.

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Fast Casual Front of House Fine Dining Mobile Ordering 156

Modern Restaurant Management

MAY 3, 2023

The trends were brought to life during a global event on March 9-10 at Hive, Unilever’s global Foods Innovation Center on the Wageningen Campus in the Netherlands. How important is sustainability to restaurants and guests? Sustainability is becoming more and more important to operators and their customers.

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Menu Seasonal Menu Food Supply 2023 88

Modern Restaurant Management

JANUARY 3, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. 2024 will be a year of value and beverage innovation. Restaurants will invest in beverage innovation to give consumers choices beyond alcohol and CSDs.

2024 132

2024 Loyalty Program Customer Experience Customer Service 132

Goliath Consulting

MAY 10, 2021

With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. By testing and offering a wide breadth of meatless options,” they added, they are “ doubl(ing) down on its pledge to bring more innovation to the vegetarian space.”.

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Beverage 2021 Food Seasonal Menu 103

Modern Restaurant Management

DECEMBER 16, 2021

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their views on trends. In addition, there is an increasing emphasis on sustainability with our restaurant customers. This will cause restaurants to innovate their offerings amidst reduced menu sizes. Here are their insights.

2022 180

2022 Food Supply Back of House Kitchen Safety 180

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. The technology space is still the “wild west” in the spirits realm, and it is likely that technology will continue to innovate, and inevitably consolidate, the playing field.

2023 197

2023 Loyalty Program Mobile Ordering Customer Experience 197

Modern Restaurant Management

DECEMBER 20, 2023

Each year, Modern Restaurant Management (MRM) magazine asks experts for their views on the state of the industry. With growing awareness of climate change and sustainability, some restaurants were seen as lagging in adopting eco-friendly practices and minimising their carbon footprint. Here are some of their insights.

2023 197

2023 Loyalty Program Mobile Ordering Consumer Goods 197

Goliath Consulting

DECEMBER 6, 2020

According to Danny Klein, Director of Digital Content at Food News Media and publisher of QSR Magazine, operators are learning and adapting their businesses by investing in direct or self-delivery. Another reason people are turning to meal kits is that most of these companies offer ways to make healthier, more sustainable food choices.

2021 114

2021 Mobile Ordering Food Guest Recovery 114

Modern Restaurant Management

SEPTEMBER 27, 2024

It continues: “And with many fast-casual restaurants upping their convenience games with drive-thrus and other innovations , the distinction between the two segments has become increasingly muddied.” This suggests a changing landscape in holiday drink menus, with a growing demand for innovative and flavorful spirit-free options.

Food Truck 100

Food Truck Fast Casual 2024 Food 100

Perfect Daily Grind

APRIL 7, 2023

magazine’s 2023 Female Founders cover. This year’s auction will focus on “cultivating innovation”, and will highlight research and development carried out by Qima Coffee over the past few years. Mon, 27 Mar – Huhtamäki says sustainable packaging is key to its long-term growth strategy. Take a look.

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2024 Beverage 2023 2022 123

The Restaurant Times

JULY 6, 2023

David’s early career in the restaurant and hotel industries included working with and for some of the most iconic brands and leaders in their respective industries, where he learned how to strategically accelerate sustainable brand expansion. Magazine’s annual Inc. For the first time, Capriotti’s landed a spot on Inc.

Franchise 52

Franchise Franchising Fast Casual Casual 52

Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. We also think there will be a greater focus on sustainability efforts throughout the industry. We also think there will be a greater focus on sustainability efforts throughout the industry.

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2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

FEBRUARY 18, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” At Capriotti’s we are on a continuous and ever accelerating path toward innovation while building on our unique heritage.

Mobile Ordering 215

Mobile Ordering Front of House Customer Service Customer Experience 215

Modern Restaurant Management

DECEMBER 31, 2020

Modern Restaurant Management (MRM) magazine asked restaurant and food and beverage industry experts for their insights on what trends will be on the radar for restaurant owner and operators in 2021. “This has brought about a level of creativity that we believe will continue to fuel innovation for the year ahead.”

2021 203

2021 Hotels Airlines Guest Recovery 203

Modern Restaurant Management

DECEMBER 28, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Some of these innovations include digital menus, contactless payments, marketing solutions, and cloud-based POS. Matt Eisenacher, VP of Brand Strategy and Innovation, First Watch.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Modern Restaurant Management

OCTOBER 17, 2019

In this edition of Talking With, the Modern Restaurant Management (MRM) magazine author of one of our all-time top reads , discusses the importance of selecting and stewarding talent and building a compelling company culture. How do you define sustainable talent? Sustaining however is “life giving” helping it grow.

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Coaching Leadership Book Customer Service 126

Modern Restaurant Management

NOVEMBER 4, 2019

Please send plant-based news to Modern Restaurant Management (MRM) magazine's Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. "We innovate for human's sake and we'll win on taste—PERIOD. Meatless Farm Goes to Restaurant Tables. The Meatless Farm Co. Not anymore.

Fast Casual 112

Fast Casual Seasonal Menu Innovation Customer Experience 112

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. Additionally, I think the industry overall will struggle with labor cost pressures and be forced to either raise prices or innovate. Buck Sleeper, Director, Innovation Consulting, ?

2022 189

2022 Food Supply Mobile Ordering Customer Experience 189

Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. In 2024, we anticipate a continued evolution, where technology and sustainability will play pivotal roles in reshaping the culinary experience. .

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2024 Loyalty Program Cash Management Customer Experience 215

Clover - Restaurants

JULY 5, 2024

Additionally, QSR Magazine reports that technological advancements such as online ordering and delivery services are further enhancing profitability, making fast food restaurants a great choice for those looking to open a QSR this year. It is even estimated that fast food will experience a compound annual growth rate (CAGR) of 7.1%

2024 52

2024 Food Truck Fast Casual Fine Dining 52

Modern Restaurant Management

JULY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features Grubhub's State of the Plate 2020 trend report, the fragility of "open," di g ital resilience and brand intimacy. Sustainability Is Increasingly Important to Customers, Even in a Struggling Economy. Financial Trends Insights.

2020 195

2020 Mobile Ordering Point of Sale Food Supply 195

Modern Restaurant Management

OCTOBER 22, 2020

Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. million over the next five years to build and sustain the program. QDOBA's New Concept. Recent data shows that only eight percent of restaurants are owned by Black people.

Franchise 154

Franchise Franchising Loyalty Program Kitchen Safety 154

Modern Restaurant Management

APRIL 29, 2021

Instead of belaboring the issue, Modern Restaurant Management (MRM) magazine went to the experts for some solutions. First, see what you have in your current staff and then be innovative on how to hire and train, that helps set you up for success in the long run. This is what has been working for me.”

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Fast Casual Hiring Online Ordering Front of House 221

Restaurant Clicks

NOVEMBER 4, 2021

Grunge, Nirvana, and coffee shop culture are just a few unique home-grown phenomena representing Seattle’s edgy and innovative vibe. Seattle pizza restaurants aptly portray the alternative and innovative spirit of this west coast gem. All their ingredients, from meat to produce, are locally sourced and sustainable. back in 2013.

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Back of House Online Ordering Seasonal Menu Bar 122

Modern Restaurant Management

DECEMBER 21, 2022

Modern Restaurant Management (MRM) magazine asked experts for their thoughts on trends and challenges that will affect the restaurant industry in 2023. " – Matthew Eisenacher, SVP Brand Strategy & Innovation, First Watch. "The For part two, click here. The strong will get stronger."

2023 167

2023 Loyalty Program Fast Casual Customer Experience 167

Restaurant Clicks

NOVEMBER 5, 2021

The motto at Portage Bay Café is “Eat Like You Give a Damn,” a nod to their sustainable, locally sourced, and organic menu. Rockcreek is a high-end seafood and spirits restaurant that uses sustainably sourced catches from around the world and locally from the Northwest Pacific’s own bounty. Multiple locations Visit Website.

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Café Online Ordering Seasonal Menu Back of House 136

The Restaurant Times

FEBRUARY 19, 2022

This can also be used to announce discounts and your latest innovations. It’s essential that the restaurant works on innovative solutions for creating a strong customer experience. . Source: Food & Wine Magazine. In such cases, restaurants cannot sustain themselves and close down. Unimpressionable Ambience.

Kitchen Safety 52

Kitchen Safety Food Safety Social Media Customer Service 52

Modern Restaurant Management

FEBRUARY 28, 2020

Modern Restaurant Management (MRM) magazine's People & Places column features news of company hires and promotions, charitable efforts and product introductions. Send news to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Photo by Sylvain Gaboury/PMC). Zagat debuted Zagat Stories.

Coaching 167

Coaching Point of Sale Customer Experience Retail 167

Modern Restaurant Management

DECEMBER 21, 2020

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Third – and this is true of all industries, not just restaurants: being innovative and flexible has tremendous value.

2020 180

2020 Online Ordering Customer Experience Point of Sale 180

Modern Restaurant Management

FEBRUARY 27, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. 2020 State of the Restaurant Industry.

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2020 Influencer Point of Sale Food Safety 192

Modern Restaurant Management

DECEMBER 31, 2019

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Sustainability will be even more important to diners, and restaurants that don’t have a sustainability strategy will be at a competitive disadvantage.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

EATER

SEPTEMBER 6, 2022

As she later told O magazine, the experience lit a spark: “I said to Bobby, ‘I want to do for soul food what you’ve done for regional American and Mario [Batali] has for Italian.’”. I achieved my life goal, but then it just wasn’t sustainable in this economy.”. I just thought it’d be a great opportunity to highlight them.”.

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Book 2014 Seasonal Menu 2003 98

Restaurant Clicks

NOVEMBER 22, 2021

Their location makes happy hour the ultimate golden hour to enjoy delicious, innovative cocktails while you swoon over the sunset-lit skyline and silhouette of the Manhattan Bridge. With over twenty years in Dumbo, Superfine is one of the first restaurants to offer true farm-to-table, local, and sustainably sourced food in Brooklyn.

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Front of House Seasonal Menu Online Ordering Café 104