Modern Restaurant Management

MARCH 11, 2025

These changes have challenged operators to adapt, but they’ve also reinforced the resilience and innovation that define the hospitality industry. Innovate or die was the new mantra. Running a successful restaurant isn’t measured solely by what’s on the menu anymore.

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Mobile Ordering Kitchen Safety Fine Dining Food Safety 221

Modern Restaurant Management

AUGUST 19, 2024

The result is a unique culinary experience that features unmatched freshness and innovative and educational menus, with a strong emphasis on sustainability. The global economy allows people to eat food out of season and irregardless of its origin, but that comes at a cost. They can sell it or can it for the off season.

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Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

JUNE 13, 2024

These timeless menu items have been meticulously crafted and perfected over the years, holding a special place in the hearts (and stomachs) of many. Finding a delicate balance between tradition and innovation is often the key to success for QSRs and other establishments.

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Seasonal Menu Loyalty Program Innovation Point of Sale 309

Modern Restaurant Management

JUNE 13, 2023

Set the Tone on Your Terms Beyond menu tests and hasty property tours, a new hire’s training and onboarding experience makes an indelible impression of an organization’s values. Investing time to create a thoughtful training program indicates a commitment to your craft and reverence toward the people you work alongside. .

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Training Seasonal Menu Hiring Customer Experience 450

Modern Restaurant Management

JANUARY 30, 2024

Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Growth stems sustainably from meticulous mastery of the basics – hospitality, food, ambiance, and operations.

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Leadership Small Business Hospitality Customer Experience 508

Modern Restaurant Management

DECEMBER 16, 2021

We also anticipate restaurants will be more cautionary when it comes to menu offerings. With current supply chain issues and these brands already operating under thin margins, we expect operators to be strategic when it comes to menu sizes, limited offerings and daypart offerings to limit waste, cut costs, and maximize profitability.

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2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

DECEMBER 28, 2020

Some of these innovations include digital menus, contactless payments, marketing solutions, and cloud-based POS. With this in-house request comes the need for Open Tabs, QR codes to scan for menu access and delivery options, for say a hotel or resort. Jerry Abiog, Co-Founder/CMO Standard Insights.

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2021 Kitchen Safety Food Safety Mobile Ordering 497

Squirrel Systems

MARCH 5, 2025

As we look ahead to 2025, the restaurant industry is poised for significant transformations driven by consumer preferences, technological advancements, and a heightened focus on sustainability. Chefs are experimenting with vegetables in innovative ways, such as plant-based “seafood” and using jackfruit as a meat alternative.

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Modern Restaurant Management

DECEMBER 14, 2020

. "With colder weather setting in and new restrictions going into effect across the country, our ongoing commitment to helping restaurant operators adapt during the pandemic has never been more important," said Jim Osborne, senior vice president of customer strategy and innovation at US Foods. "Our

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Webinar Customer Experience Mobile Ordering Customer Service 474

EATER

SEPTEMBER 23, 2024

It’s a tedious but worthwhile process: drying mushrooms, vegetables, and herbs, making pickles and slaw, and preserving garlic blossoms and coriander seeds in airtight jars before these ingredients vanish with the end of the season. They source according to the schedule of the crops growing nearby, the waning and waxing seasons.

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Seasonal Menu Food Supply Sourcing Agriculture 304

Modern Restaurant Management

JULY 15, 2020

Seasonal Favorites and Forecasts. Seasonal trends tend to impact eating habits, so we took a look at exactly what rose through the ranks this past winter and spring. As far as what we can expect to see in the latter half of 2020, summer is seeing lighter fare while the fall heats up with a little spice. Diner's Respond to Pivoting.

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2020 Mobile Ordering Point of Sale Food Supply 487

The Restaurant Group

DECEMBER 8, 2024

Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations. Community Impact : Reducing waste creates opportunities for food donations and supports sustainability efforts. Educating and empowering them fosters a collective mission for sustainability.

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Waste Compost Food Recycling 78

Modern Restaurant Management

DECEMBER 31, 2020

“This has brought about a level of creativity that we believe will continue to fuel innovation for the year ahead.” No longer a polarizing dietary choice, plant-based menu items are popular for their taste and presentation well beyond any health drivers. Four Seasons Hotel Silicon Valley? Yotel New York?’s

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2021 Hotels Airlines Guest Recovery 508

Modern Restaurant Management

JANUARY 12, 2022

Sustainability and healthy options rising in importance. 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. 45 percent want to be prompted with personalized order suggestions based on their purchase history.

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2022 Mobile Ordering Guest Recovery Point of Sale 539

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. Here we share some of the major food and beverage trends operators can expect this upcoming season. Plants will continue growing on menus. Plant-forward.

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Beverage 2021 Food Seasonal Menu 259

Modern Restaurant Management

FEBRUARY 27, 2020

The National Restaurant Association released its 2020 State of the Restaurant Industry Report which examines key factors impacting the restaurant industry including the current state of the economy, operations, workforce, and food and menu trends across segments from quickservice to fine dining. Opportunity lies in off-premises.

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2020 Influencer Point of Sale Food Safety 481

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. It’s just a delicious meatball.”

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Fast Casual Seasonal Menu Innovation Customer Experience 280

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.

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Menu Social Media Loyalty Program Seasonal Menu 88

Next Restaurants

JULY 18, 2024

By Leo Clarke, Contributor As a restaurant owner, there are many reasons to consider offering a more sustainable menu. In the current climate, with global concerns for our environment mounting, sustainability is likely to be at the forefront of your customer’s minds. million tons annually in the U.S.,

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Sustainability Menu Compost Seasonal Menu 122

Modern Restaurant Management

JANUARY 8, 2024

During peak seasons, considering outsourcing certain services becomes a practical solution to ensure seamless operations. In 2024, the restaurant industry will witness a technological transformation driven by innovations like AI and contactless solutions, while also grappling with data privacy concerns. The first gusto!

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2024 Loyalty Program Cash Management Customer Experience 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.

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2020 Mobile Ordering Online Ordering Food Order 402

Modern Restaurant Management

MARCH 11, 2020

.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. Innovative Experiences. It can be served with signature dips or used as a slider bun for a sandwich.

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Bar Cash Management Loyalty Program Point of Sale 386

Goliath Consulting

DECEMBER 6, 2020

Another reason people are turning to meal kits is that most of these companies offer ways to make healthier, more sustainable food choices. A focus on local foods, sustainable practices and special diets has helped many of these companies gain favor, particularly in younger generations where they hold high value. Conclusion.

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2021 Mobile Ordering Food Guest Recovery 286

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.

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2020 Kitchen Safety Consumer Goods Point of Sale 345

7 Shifts

AUGUST 4, 2020

It’s no surprise the food industry leaves behind a large footprint—and while much of the supply chain is inevitable, there are many innovative and simple steps we can all take to reduce waste and our own carbon footprint. Reduce the carbon footprint of your menu Just like food waste, the food we eat still leaves the same footprint.

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Food Supply Waste Seasonal Menu Equipment 300

Modern Restaurant Management

MAY 3, 2023

The Future Menu Trends Report 2023 reveals eight global menu trends predicted to impact the restaurant industry in the years to come. 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.

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Menu Seasonal Menu Food Supply 2023 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. percent for QSR restaurants.

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Food Truck Fast Casual 2024 Food 251

Modern Restaurant Management

DECEMBER 21, 2022

Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. " – Matthew Eisenacher, SVP Brand Strategy & Innovation, First Watch. "The Loyalty will continue to get more personal and less transactional.

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2023 Loyalty Program Fast Casual Customer Experience 419

Modern Restaurant Management

FEBRUARY 28, 2020

Founded by Ariane Daguin in 1985, the company is recognized for its uncompromising standards when it comes to delivering superior products based on free-range, natural production and sustainable, humane farming practices. Ariane Daguin, Tom Colicchio and more attend D'Artagnan's 35th Anniversary at Metropolitan Pavillion.

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Coaching Point of Sale Customer Experience Retail 419

7 Shifts

JANUARY 23, 2020

As you plan out your concept, location, menu, staffing, and marketing, take a read through the advice left by hundreds of restaurateurs to ensure you’re set up for success in 2020. Live-work-dine neighborhoods do not generate enough outside traffic to sustain a business if it is not designed correctly” — Daniel Reed Hospitality 2.

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2020 Hiring Cash Management Education 335

Modern Restaurant Management

JULY 20, 2021

Since this daypart has increased traffic during the pandemic, operators will need to innovate their food and beverage offerings to grow traffic. "Across "Quality, value, and innovation will always be relevant to the consumer, but we also need to recognize that in many ways the world has fundamentally changed."

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2021 Guest Recovery Online Ordering Point of Sale 474

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Taco Bell Sustainable Packaging. Continue to invest in its people, building leaders at all levels.

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Franchising Franchise 2020 Fast Casual 340

The Restaurant Group

JANUARY 3, 2025

Creating a menu that embraces vegan and gluten-free options will delight your customers, elevate your brand, and give you a competitive edge. Incorporating Vegan and Gluten-Free Options into Your Menu Identifying Suitable Ingredients Creating vegan and gluten-free dishes starts with choosing the right ingredients. Why should you care?

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Customer Experience Seasonal Menu Small Business Consumer Goods 78

Modern Restaurant Management

AUGUST 19, 2020

Creating and optimizing the menu based on US Foods’ exclusive food-costing tools, industry analysis and recipes designed by in-house chefs that focus on both profitability and diner trends. The two companies have joined forces to offer a version of Sally the Robot that will exclusively serve Saladworks’ rotating, seasonal menus.

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Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

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2023 Consumer Goods 2022 Point of Sale 508

Perfect Daily Grind

FEBRUARY 25, 2020

Meeting the demand for cold drinks with a well-planned menu opens up the potential for greater profit margins, brand reinforcement, and a more premium experience for customers. A Growing Demand For a Wider Menu. Menu Variety. Providing it’s not overwhelming, customers generally appreciate an extensive menu.

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Serving Beverage Café Consumer Goods 192

Modern Restaurant Management

MARCH 16, 2020

Better value for customers who won’t pay fees or higher menu prices associated with delivery. Having the comfort that comes from security measures also allows restaurants to focus more on ways to innovate. Innovations to Remain Key Agenda of Market Players. Loyal and happy mobile-first customers. Top Trends Impacting QSRs.

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Mobile Ordering Online Ordering Point of Sale POS 305