Modern Restaurant Management

DECEMBER 31, 2024

2025 Culinary Trends Ingredients on the Rise Takes On Tahini Known for its richer and toastier flavor, black tahini will be featured on menus with versatility ranging from black tahini noodles and black tahini ice cream to tahini lattes and cocktails on the beverage side. .” That’s where the NEXT Flavor Report comes in.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

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. Community doesn’t. Are you creating amazing food?

Sustainability 460

Sustainability Social Media Customer Experience Consumer Goods 460

Modern Restaurant Management

APRIL 11, 2025

Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices. What should restaurant operators take away from the survey results? They’re dining out more frequently, with 48 percent planning to increase their visits.

Loyalty Program 251

Loyalty Program Social Media Front of House Back of House 251

Modern Restaurant Management

MAY 7, 2021

On The Border is taking it back to the 1980’s with the debut of its new prototype that pays homage to the brand’s first design and renowned experience, top photo. “We are on a mission to re-image On The Border and take guests back to our glory days,” said Chief Real Estate Officer Mike Wood.

Franchise 433

Franchise Franchising Sustainability Fast Casual 433

Modern Restaurant Management

FEBRUARY 11, 2025

What did the process of removing seed oils from the menu involve and how long did it take to make it scalable across the brand? This initiative was a multi-year effort that demanded extensive sourcing, innovation, and close collaboration with our culinary team and suppliers. Others have food allergies and need options they can trust.

2022 251

2022 Social Media Sourcing Menu 251

Modern Restaurant Management

JANUARY 22, 2025

Enhanced Visualization for Stakeholders : 3D modeling lets tools like BIM take stakeholders inside a virtual, 3D version of the redesigned space. Restaurants that are adding hybrid models offering traditional dining, delivery, and pickup services can use 3D design tools to carve out strategic space for each function.

Design 221

Design Technology Fine Dining Fast Casual 221

Modern Restaurant Management

AUGUST 15, 2022

Throughout the pandemic, operators have taken note of consumers’ changing lifestyles and the needs of their staff, and as a result, recent innovations have emerged to address these new needs. Consumers are getting back out into the world again and reconnecting with all their favorite places and experiences.

Operations 524

Operations Consumer Goods Sustainability Mobile Ordering 524

Modern Restaurant Management

DECEMBER 16, 2024

A staff of skilled, experienced team members keeps dining rooms running smoothly, boosts efficiency in the kitchen, builds goodwill with customers, and pushes restaurants to innovate – all of which contribute to business success and sustainability. Also, flexibility isn’t limited to scheduling.

Hiring 251

Hiring Employee Relations Coaching 2025 251

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

DECEMBER 27, 2022

As we close out 2022, food production is at risk. 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. million tons of grain.

Food Safety 566

Food Safety Audits Food Supply Food 566

Modern Restaurant Management

MARCH 18, 2024

Experiential dining, plant-based menus and sustainability were hot topics in the Les Dames d’Escoffier International (LDEI) 2023 Trends Report. The debate over manufactured plant proteins and whole plants has begun, and it has spurred innovation in menus across all segments of the foodservice industry.

2024 474

2024 Food Truck Fast Casual Consumer Goods 474

Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Third, menus should take into account changing customer bases. CoGS for the period = $5,000 + $1,000 – $4,000.

Front of House 531

Front of House Inventory Food Safety Social Media 531

Modern Restaurant Management

APRIL 11, 2023

As restaurants embrace technology, work to avoid encroaching competition and search for ways to expand their customer base, we’re likely to see more and more innovative ways that brands are blurring traditional lines to get in front of new customers. The following trends show how brands are taking advantage of this growing movement.

Customer Service 474

Customer Service Fast Casual Sustainability Customer Experience 474

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. What should restaurant brands take away from this mega deal and the Red Lobster bankruptcy filing? What’s next for Subway? What’s next for Red Lobster?

Front of House 471

Front of House Back of House Leadership Franchising 471

Modern Restaurant Management

DECEMBER 21, 2020

Historically, restaurants have been slow to adopt innovative technology. New independents will arise out of the ashes. Independent restaurateurs must take control of their Google My Business (GMB) account and local listings. Even so, the demand for delivery, take-out, meal kits, and the like will proliferate.

2021 478

2021 Online Ordering Email Marketing Advertising 478

Goliath Consulting

JANUARY 16, 2025

These innovative establishments create a social experience similar to traditional bars, minus the booze. They foster an environment where patrons can enjoy a night out without the pressure or effects of alcohol, making them inclusive spaces for all. Venues like The Sober Social in Atlanta exemplify this trend.

Bar 221

Bar Email Marketing Beverage Catering 221

Modern Restaurant Management

OCTOBER 5, 2021

Further, this technology can help organizations apply different staffing standards to various day parts, taking advantage of a wider variety of skill levels to meet service demand needs.

Technology 558

Technology Tip Distribution Front of House Back of House 558

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

SEPTEMBER 22, 2022

Climate change is causing extreme drought conditions out west, which is harming crops in California and surrounding areas. Restaurant operators would be wise to take the following steps: Be proactive. Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience.

Food Supply 530

Food Supply Supplies Food Waste 530

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. Restaurateurs should thoroughly model out growth plans, get creative on managing cash flow and run lean before considering outside investor dollars.

Leadership 508

Leadership Small Business Hospitality Customer Experience 508

EATER

MAY 16, 2023

In these roles, she made a key observation that would once again change her career trajectory: Young people were flocking to cocktails because the wine industry was out of touch with her millennial generation. The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing.

Sustainability 263

Sustainability Back of House Front of House Agriculture 263

Modern Restaurant Management

OCTOBER 6, 2023

By taking a proactive approach to risk identification and mitigation, restaurants can help prevent downtime, improve operational efficiency, and make data-driven decisions to optimize resource allocation and enhance overall productivity. Boosting sustainability efforts. and energy consumption.

Food Safety 504

Food Safety Operations Management Management 504

Modern Restaurant Management

MARCH 11, 2025

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. And that evolution is fueling a more innovative, efficient, and people-first future.

Front of House 221

Front of House Loyalty Program Recruiting Customer Experience 221

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.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

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. These types of services are going to drastically alter the way we think about going out to eat. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

MARCH 23, 2022

Over the past decade, the restaurant business has been changing with the innovations in cooking equipment and advent of ghost and cloud kitchen. Expansion of the food service industry, product innovations, and surge in number of quick service restaurants have boosted the growth of the market. Innovations in Commercial Ovens.

Equipment 520

Equipment Innovation Customer Service Food Order 520

Modern Restaurant Management

DECEMBER 16, 2021

Eataly style food halls – taking advantage of a weak commercial real estate market with a large supply of available large spaces. 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.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

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.

Food Supply 442

Food Supply Seasonal Menu Compost Sustainability 442

Modern Restaurant Management

SEPTEMBER 23, 2020

“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. is rolling out a suite of features and extended price cuts through March 2021 to support restaurants during the COVID-19 pandemic.

Serving 517

Serving White Paper Food Recycling 517

Modern Restaurant Management

OCTOBER 5, 2022

Here’s how loyalty programs often pan out: A customer downloads the app. So how can you make your loyalty program stand out instead of going stale? It’s not a sustainable strategy long-term, either — you’d eventually have to make your whole menu free to keep customers coming back.

Loyalty Program 485

Loyalty Program Customer Experience Online Ordering Food Order 485

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

OCTOBER 3, 2023

Ray Kroc, McDonald’s Founder/Fast Food Innovator, said it best, “Look after the customer and the business will take care of itself.” We answered questions on the sourcing and sustainability of the new products and provided valuable face-to-face conversations with our customers during their experience.

Social Media 443

Social Media Customer Experience 2009 Customer Service 443

Modern Restaurant Management

JANUARY 31, 2025

The research found that businesses worldwide – particularly restaurants – intend to experiment more in 2025, especially with customer retention programs like loyalty, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board. Additionally, 77.17

Marketing 221

Marketing Loyalty Program 2024 2025 221

Modern Restaurant Management

JULY 15, 2020

Taking a look back at the "Top Foods of the Year" in Grubhub's 2018 and 2019 Year In Food Report, we found that many of the past favorites are still trending in 2020. 38 percent dined out in the last two weeks – up 2 percentage points from the previous issue (two weeks prior). Take-out/delivery.

2020 487

2020 Mobile Ordering Point of Sale Food Supply 487

Modern Restaurant Management

SEPTEMBER 16, 2024

As the QSR industry becomes increasingly crowded, understanding operations from the inside out is more crucial than ever. As competition intensifies, companies must innovate and streamline operations to stay ahead. They taught you how to recognize someone in need of help and the best course of action to take.

Leadership 450

Leadership Operations Loyalty Program Guest Recovery 450

Modern Restaurant Management

APRIL 29, 2021

Restaurants are switching out dinnerware for full paper and plastic to eliminate the need for a dishwasher (it’s one position but it’s one of the toughest to fill). Fast casual will continue to push out full-service brands because they can assemble food in front of you and get food to the customer more quickly.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

FEBRUARY 10, 2020

While some of America’s most beloved brands like McDonald's, Chick-Fil-A, and In-N-Out Burger have been slow to capitalize on the surging interest in plant-based eating in the U.S., Having a strategy for plant-based is now a business imperative–your customers want it and your competitors are doing it.

Hospitality 459

Hospitality Food Consumer Goods 2019 459