Modern Restaurant Management

DECEMBER 17, 2024

Still, keeping a steady team remains the top challenge, highlighting the need for ongoing innovation in restaurant workforce management. Embracing these innovations will be essential to meeting the evolving needs of the industry and its workforce. At the same time, technology is poised to play an even bigger role in the coming year.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

Modern Restaurant Management

JULY 16, 2024

"Loyalty innovation is not always true innovation," Lynch added. "It’s Loyalty innovation sometimes simply is…Restaurants see others driving success with an initiative and they jump on the bandwagon, while tweaking it slightly to make it unique for their brand."

Innovation 492

Innovation Loyalty Program Email Marketing Customer Experience 492

Modern Restaurant Management

FEBRUARY 14, 2025

Convenience and a wide range of options have emerged as key purchasing drivers, providing significant opportunities for innovation to ensure more inclusive and seamless payment experiences. Consumers now expect innovative solutions that support seamless journeys, and payment technology must support this transition to smart mobility.

2025 275

2025 Sustainability Transportation Travel 275

Modern Restaurant Management

SEPTEMBER 23, 2020

Restaurants have been pivoting to reach and serve customers in new ways, and retailers have been seeing the lines blur between brick and mortar and e-commerce. “We will continue to create innovative products and further our go-to-market approach to ensure merchants nationwide have access to the tools they need to run their businesses.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

FEBRUARY 16, 2023

We have distinguished ourselves in a number of ways including innovation, brand, and quality. In terms of innovation, we are constantly thinking five steps ahead of our competitors to create new products inspired by pop culture, our customers, and what’s trending.

Sustainability 460

Sustainability Social Media Customer Experience Consumer Goods 460

EATER

APRIL 2, 2025

Alison Gibson and Cara Tobin, Honey Road and Gray Jay, Burlington, VT Lee Hanson and Riad Nasr, Frenchette, Le Veau d Or, and Le Rock, New York, NY Outstanding Chef A chef who sets high culinary standards and has served as a positive example for other food professionals.

2025 332

2025 Beverage Leadership Hospitality 332

Modern Restaurant Management

MAY 5, 2022

Innovative Loyalty Schemes. It produces brand loyalty around ingredient consistency, protection, sustainability, and sourcing. Businesses want to offer reviewers a cryptocurrency token for their written reviews. This will ensure that ratings are not changed, as it's held on the blockchain and cannot be tampered with.

Serving 472

Serving Loyalty Program Food Supply Point of Sale 472

Modern Restaurant Management

MAY 7, 2021

To showcase bold new flavors, On The Border has elevated its menu, and the innovative new dishes will be available for guests visiting North Point. “Our guests continue to demand access to truly healthy and delicious food and beverage products are served with smiles and speed." and worldwide.

Franchise 433

Franchise Franchising Sustainability Fast Casual 433

Modern Restaurant Management

APRIL 11, 2024

Brands find themselves at a pivotal juncture, where they have the opportunity to both captivate customers and secure their loyalty through a thoughtful blend of innovation and tradition. Finding the balance between innovation and tradition is the secret recipe for enduring success in the evolving dining industry.

2024 473

2024 Customer Experience Compost Loyalty Program 473

SpotOn

APRIL 14, 2025

Recent product innovations enhance operational efficiency and guest engagement for restaurant operators.   Driving Innovation: New Product Launches and Enhancements SpotOn continues to bring new updates to streamline operations, enhance guest experiences, and drive restaurant profitability.

2025 104

2025 Innovation Fine Dining Equipment 104

Modern Restaurant Management

JANUARY 2, 2024

With products now cleared for consumer sale in both the United States and Singapore, the cultivated meat industry is moving from proof of concept and early-stage R&D to a focus on demonstrating scalability, sustainable unit economics, and consumer and customer demand.

2024 493

2024 Fast Casual Food Safety Insurance 493

Modern Restaurant Management

FEBRUARY 11, 2025

This initiative was a multi-year effort that demanded extensive sourcing, innovation, and close collaboration with our culinary team and suppliers. It reinforced the importance of transparency, diligence, and innovation in sourcing. Please offer some examples of menu items and how they were updated?

2022 251

2022 Social Media Sourcing Menu 251

Modern Restaurant Management

DECEMBER 27, 2022

Focus on Sustainable Food Production. As climate change puts traditional farming methods – and food production – at risk, there will be a renewed effort around sustainable food production, like vertical farming, hydroponics, and aquaponics. In the coming year, operators should rely on restaurant technology (ResTech) to help them: 1.

Food Safety 566

Food Safety Audits Food Supply Food 566

Modern Restaurant Management

DECEMBER 27, 2023

As the calendar turns towards 2024, the restaurant industry stands at a crossroads, with innovation and adaptation at the heart of its ongoing evolution. Additionally, by fostering a culture of continuous learning and innovation, establishments are positioning themselves as forward-thinking leaders in a competitive market.

2024 506

2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

APRIL 11, 2023

Who among us hasn’t ordered food through a convenient mobile application, with menu choices ranging from not just quick-serve or fast-casual restaurants, but convenience stores as well? The company is catering to changing customer needs and preferences and positioning itself as socially responsible and sustainable.

Customer Service 474

Customer Service Fast Casual Sustainability Customer Experience 474

Modern Restaurant Management

MARCH 11, 2025

The restaurants that thrive today are those that balance innovation with human connection. Providing benefits like career development and on-the-job training is critical, especially as we continue our mission of serving thoughtful food that supports healthier, more sustainable living. The world changed, and so did restaurants.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

Restaurant Business

JANUARY 13, 2023

Innovative products made with sustainable ingredients have proliferated across various segments for a number of reasons. Supply chain stability and cost of ingredients have both been impacted by the pandemic, and consumer preference for sustainable products made with the future in mind has grown.

Sustainability 264

Sustainability Operations Food Supply Consumer Goods 264

Modern Restaurant Management

DECEMBER 14, 2021

Ghost kitchens—restaurants that exclusively serve meals via takeout and delivery—became an alternative business model for restaurants that had to shut down dine-in options during the pandemic. From there, restaurants can build processes and inject innovation into this framework. Growth of New Business Models.

2022 508

2022 Employee Relations Outdoor Fast Casual 508

Modern Restaurant Management

FEBRUARY 1, 2022

Streamlined Menus with More Plant-Based Options and Sustainable Packaging. Sustainable, quality- and temperature-retaining packaging options also reign in 2022 as operators continue working to provide the best possible off-premises experience for customers. There will continue to be ample opportunities for growth in 2022 and beyond."

2022 518

2022 2030 Food Supply Recruiting 518

Modern Restaurant Management

FEBRUARY 7, 2024

This is where innovative technology steps in, offering a silver lining. They drive the demand for clean labels, responsibly sourced ingredients and sustainability. Catering to a New Audience To capture Gen Z's taste buds and attention, restaurants must continually innovate their menus.

Social Media 493

Social Media Customer Experience Influencer Dine-in 493

Modern Restaurant Management

AUGUST 6, 2020

After speaking with some of our partners in the industry on how they toe the line between investing in innovation and cutting costs during this time, we found five things restaurant owners can do to boost profits and stay open beyond the COVID shutdown. For instance, a spot that usually serves tourists may need to adapt to a more local crowd.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

MAY 22, 2024

Kafarakis also served as President of the Specialty Food Association (SFA) and Chief Innovation and Member Advancement Officer at the National Restaurant Association. Prior to joining IFMA in 2021, he led and managed businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., What’s next for Subway?

Front of House 471

Front of House Back of House Leadership Franchising 471

Modern Restaurant Management

JANUARY 10, 2024

This pressing need for innovation propels the industry to seek avenues that not only overcome current hurdles but also elevate guest experiences to unparalleled heights. Optimized inventory management through AI facilitates significant reductions in food waste, promoting sustainability while bolstering operational efficiency.

Hospitality 489

Hospitality Operations Dietary Restrictions Customer Experience 489

Modern Restaurant Management

DECEMBER 21, 2020

Historically, restaurants have been slow to adopt innovative technology. The new wave of restaurateurs will learn from the recent crisis and will focus on sustainability of operations by leaning hard into delivery, take-home, curbside pick-up, contactless payment, and other enabling technology. Innovators will find their own way.

2021 478

2021 Online Ordering Email Marketing Advertising 478

Modern Restaurant Management

MAY 8, 2023

Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.

Fast Casual 413

Fast Casual Casual Operations Consumer Goods 413

Modern Restaurant Management

DECEMBER 7, 2021

Demand for tequila is driven by the shift in how it's perceived – from a party spirit to sophisticated sipping serve, and the mixability of the spirit that has made it a base for popular cocktails, such as the margarita, old fashioned, negroni, and paloma. Seeking sustainability. Digital drinking.

2022 493

2022 Point of Sale Sustainability Customer Experience 493

Modern Restaurant Management

FEBRUARY 10, 2020

We look forward to continuing to innovate and find ways to make ordering plant-based at Taco Bell even more accessible at a great value,” said Taco Bell Corp Chief Food Innovation Officer Liz Matthews. “We’re thrilled to become a preferred supplier to Sodexo, which serves over 75 million consumers each day.

Hospitality 459

Hospitality Food Consumer Goods 2019 459

Modern Restaurant Management

AUGUST 5, 2022

This, in turn, will help various QSRs to innovate with different ingredients and offer a wide variety of plant-based food products. After analyzing the response from consumers, the fast-food joint will offer meat-free food products permanently to achieve its goal of sustainability.

2030 450

2030 Customer Experience Innovation 2022 450

Perfect Daily Grind

FEBRUARY 25, 2020

And businesses that don’t serve these risk losing out to competitors. But which cold and sparkling drinks should you be serving? Why Serve Cold & Sparkling Drinks? She adds that consumers will usually look for these more adventurous beverages in coffee shops, as they tend to lead the way in innovation. . Menu Variety.

Serving 192

Serving Beverage Café Consumer Goods 192

Modern Restaurant Management

MARCH 16, 2021

We’re continually learning about new and innovative ways to help our clients be more sustainable—whether that be choosing eco-friendly materials and fixtures or finding new products that use recycled or compostable packaging. Think paper straws versus plastic. The focus is to cut down the impact we have on the environment.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

Modern Restaurant Management

DECEMBER 10, 2020

Restaurants owners and managers who are operating on life support need to do more than fundraise to sustain their employees and pay the rent; they need to seek out partnerships and collaborations with other industries for their mutual survival and benefit. It’s the time for us to rethink what a private event means.

Education 493

Education Entertainment Social Media Sustainability 493

Modern Restaurant Management

JUNE 13, 2024

Finding a delicate balance between tradition and innovation is often the key to success for QSRs and other establishments. In a competitive market, these staples serve as a point of differentiation, setting one QSR apart from another and creating a loyal customer base that keeps coming back for more.

Seasonal Menu 309

Seasonal Menu Loyalty Program Innovation Point of Sale 309

Modern Restaurant Management

DECEMBER 21, 2022

As brands place emphasis on creating a meaningful guest experience, robotics companies offering tools such as tech-enabled order taking or serving, should stop calling themselves ‘robotics’ as it will likely steer some operators, consumers and investors away. – Richard Patrick, Co-Founder of Cathead Distillery.

2023 493

2023 Loyalty Program Mobile Ordering Customer Experience 493

Modern Restaurant Management

JULY 30, 2021

“As many companies look to create a new normal for employees, Church’s has chartered a course that focuses on sustaining our team members and securing the continuity of our business,” said Karen Viera, Chief People Officer for Church’s Chicken.

Franchise 508

Franchise Franchising Fast Casual Point of Sale 508

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

AUGUST 16, 2023

Many food and beverage establishments have seen success with technology — such as contactless options, automation to support changing workforces and innovative customer loyalty strategies — in their endeavors to meet the demand for safer and more convenient dining experiences.

Loyalty Program 419

Loyalty Program Mobile Ordering Dietary Restrictions Customer Experience 419

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. At Capriotti’s we are on a continuous and ever accelerating path toward innovation while building on our unique heritage.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539