Modern Restaurant Management

MARCH 12, 2024

To reduce menu confusion and minimize price sensitivity, Ori’Zaba’s Scratch Mexican Grill recently rolled-out a rengineered and easier-to-read menu. The Ori’Zaba team told Modern Restaurant Management (MRM) magazine they watched people walk in and have a physical reaction to the three pricing tiers.

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Modern Restaurant Management

APRIL 11, 2025

Modern Restaurant Management (MRM) magazine asked Zabaneh to elaborate on best practices restaurant operators should put in place now. Minimizing Menu Price Increases : Just because diners are still eating out and ordering in, does not mean they are happy about higher menu prices.

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Modern Restaurant Management

APRIL 1, 2025

To gain a legal perspectve on the potential significance of these tariffs, Modern Restaurant Management (MRM) magazine reached out to Brad Berkman , attorney in the Hospitality, Alcohol and Leisure Industry Group at Greenspoon Marder. Most of these increases in costs will be passed on to the consumer by higher menu prices.

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Modern Restaurant Management

APRIL 15, 2025

. "Our survey shows that GLP-1 users are not pulling back from restaurant dining—in fact, they’re increasing their visits across all segments, particularly quick-service restaurants (QSRs)," Jana Zschieschang, Chief Brand Officer for Revene Management Solutions, told Modern Restaurant Management (MRM) magazine. "However,

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Modern Restaurant Management

JANUARY 6, 2023

In this column, Modern Restaurant Management (MRM) magazine looks at newly introduced menu items from top brands. SONIC® Drive-In is introducing a new Under $2 Craves menu. Available at SONIC locations nationwide, the new menu features classic SONIC favorites including the Jr. Golden Menu. Green January.

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Modern Restaurant Management

DECEMBER 4, 2024

Restaurant operators need to embrace menu and technological innovations in order to meet guest expectations this holiday season, according to the Fall/Winter Trend report: a report produced by Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine. "Our

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Modern Restaurant Management

DECEMBER 11, 2024

." That's what Jason Cortellesso, Partner & Creative Director at Sport & Leisure , told Modern Restaurant Management (MRM) magazine when discussing the merch program at his latest estabilshment in East Greenwich, Rhode Island that is seeing people to line up before they open on drop days to get their hands on the items.

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Merchandise Sports Social Media Seasonal Menu 419

Modern Restaurant Management

OCTOBER 23, 2024

Restaurant operators searching for something versatile that will cross the dayparts need to look no further than their breakfast menu as waffles have been breaking out of the morning. Profitability: Waffles are a low-cost, center-of-the-plate item and one of the most profitable breakfast item menu offerings.

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Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

FEBRUARY 11, 2025

Health-driven brand True Food Kitchen transitioned its kitchens across all 46 locations in 18 states as well as its entire menu to become 100-percemt seed oil-free. As part of a multi-year shift, the brand exclusively uses avocado and olive oils, eliminating industrial seed oils from every ingredient of its 100-plus menu items.

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Modern Restaurant Management

NOVEMBER 14, 2024

" Rose suggests operators should focus on better understanding and segmenting their loyalty program members to communicate their value-based menu innovations as well as new premium offerings. "They "Also, leveraging demographic data to augment loyalty programs and special offers was a critical factor in successful campaigns."

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Modern Restaurant Management

OCTOBER 30, 2024

. "Value is a broader tent than price, but price is an important value platform when consumers are faced with high inflation or a personal economic situation such as a job loss," Tim Fires, president of global foodservice at Circana, told Modern Restaurant Management (MRM) magazine. "We

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Loyalty Program Consumer Goods Customer Experience 2025 251

Modern Restaurant Management

APRIL 14, 2025

To delve more deeply into the results, Modern Restaurant Management (MRM) magazine reached out to Hope Neiman, Tillster’s chief marketing officer. Kiosks should be installed in high-visibility, high-traffic areas, like near an entrance or by digital menu boards, to naturally guide guests into a self-service experience.

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Modern Restaurant Management

MARCH 24, 2025

" Modern Restaurant Management (MRM) magazine asked Tang to take a deeper dive into technology and the drive-thru experience. You have more information about your menu, your restaurant, your employees, and your customers than anyone else. Exploit the competitive advantage in your proprietary data.

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Loyalty Program Mobile Ordering Coaching Customer Experience 305

Modern Restaurant Management

FEBRUARY 17, 2025

.” Guests are not really avoiding eggs due to bird flu concerns, Ed Powers, Director of Operations at Broken Yolk Cafe, told Modern Restaurant Management (MRM) magazine. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient.

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Modern Restaurant Management

NOVEMBER 1, 2022

Restaurant guests in cost-saving mode are eating out less and more conscious of menu prices, according to Restaurants: Consumer Trends Fall 2022/Winter 2023 a report produced by Provoke Insights in collaboration with Modern Restaurant Management (MRM) magazine.

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Fine Dining Seasonal Menu Social Media 2022 473

Modern Restaurant Management

APRIL 9, 2025

Ballas shares his insights with Modern Restaurant Management (MRM) magazine and discusses issues that must be on the radar for franchises and brands including AI, automation, sustainability, staffing, training, and more. What are some key trends you expect to affect the franchise landscape this year and in years ahead?

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Loyalty Program Franchise Franchising Fast Casual 251

Modern Restaurant Management

APRIL 28, 2022

The concern for eating out is fading, however, almost one-third still have apprehensions about going to a restaurant, according to new research conducted by Provoke Insights provided exclusively to Modern Restaurant Management (MRM) magazine. One-fifth of consumers rate menu price as poor.

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Food Supply Magazine Advertising Customer Service 471

Modern Restaurant Management

JUNE 24, 2024

The rising cost of ingredients and an ongoing commitment to sustainability is the driving force behind the Low-Waste Menu trend which encourages resourcefulness to reduce waste and maximize ingredient usage. Limited words on the menu gives server the opportunity to interact with their guest more.

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Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

FEBRUARY 17, 2025

.” Guests are not really avoiding eggs due to bird flu concerns, Ed Powers, Director of Operations at Broken Yolk Cafe, told Modern Restaurant Management (MRM) magazine. Approximately 70 percent of the menu items at the breakfast and brunch brand with 34 locations features eggs as an ingredient.

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Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

FEBRUARY 16, 2022

Modern Restaurant Management (MRM) magazine quizzed expert Kathryn Petralia, co-founder of Kabbage, an American Express Company, for her analysis on what restaurants owners need to understand about inflation. What are some best practices for restaurant owners to raise menu prices the right way?

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Cash Management Food Supply Seasonal Menu Social Media 518

Modern Restaurant Management

MARCH 11, 2022

. “In order to keep distribution costs in check, we partnered with our distributors and suppliers by being more flexible, consolidating delivery days, and allowing later delivery window times when needed,” Corporate Executive Chef, David Cox told Modern Restaurant Management (MRM) magazine. Creating guest loyalty is key."

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Modern Restaurant Management

SEPTEMBER 28, 2020

Whether that be via restaurant operations, menu improvements, or services, there are quite a few criteria that restaurant owners constantly juggle to create the perfect balance. This ultimately influences your menu choices, because you may find that leaving certain meals off the menu will allow you to minimize leftovers.

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Operations Website Management Social Media Customer Service 553

Modern Restaurant Management

FEBRUARY 17, 2025

"These tariffs could deeply affect the food service and hospitality industries on both sides of the border," Alex Thalassinos, President of Silverware POS, one of the first tech providers dedicated to Canada’s hospitality industry, told Modern Restaurant Management (MRM) magazine.

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Loyalty Program Mobile Ordering Customer Experience Customer Service 221

Modern Restaurant Management

MARCH 3, 2025

For a deeper dive into brand messaging, strategy, and authenticity, creating unified guest experiences, and the orchestration of physical and experiential touchpoints, Modern Restaurant Management (MRM) magazine reached out to The Plaid Penguin’s Founder and Sir Idea Man Joe Haubenhofer. The work doesn’t stop with launch though.

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Social Media Customer Experience Email Marketing Loyalty Program 251

Modern Restaurant Management

FEBRUARY 19, 2025

For a deeper dive into this trend, Modern Restaurant Management (MRM) magazine spoke with the David Shove-Brown and David Tracz, Partners and Co-Founders of //3877. Incorporating themes from the menu or locally inspired elements creates a rich, multi-layered dining experience for guests that they cant find anywhere else.

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Fast Casual Customer Experience Design Casual 221

Modern Restaurant Management

APRIL 4, 2025

Modern Restaurant Management (MRM) magazine asked Murray for her insights on how and why to change a restaurant’s concept, social media marketing, and more. And the truth is, I opened it too quick and majority of the people in that location didn’t have an appreciation for the menu items that we were offering that the time.

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Social Media Customer Service Customer Experience Influencer 221

Modern Restaurant Management

AUGUST 25, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Menu Features – We’ve seen many of our restaurant partners implement menu features with great success. One key to making this a success is marketing.

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Modern Restaurant Management

OCTOBER 28, 2021

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. When you don’t know the true cost of each of your menu items, there is no way to accurately order the right amount of ingredients. Recipe Costing.

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Inventory Management Management Waste 520

Modern Restaurant Management

DECEMBER 18, 2020

Tap 42 was among the first concepts in South Florida to combine signature architectural design with a chef-driven menu, extensive craft beer list, and handcrafted beverage program. Modern Restaurant Management (MRM) magazine visited with Tap 42's VP of Development Alex Rudolph at the Aventura location just prior to the pandemic.

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Modern Restaurant Management

JANUARY 28, 2020

Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Consider your menu and packaging. Think about your most popular menu items and consider which items would work best for delivery. Q: Would delivery work for my concept?

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Modern Restaurant Management

SEPTEMBER 1, 2020

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform on the topic of menu engineering. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Need to make menu changes?

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Modern Restaurant Management

MARCH 10, 2023

The partnership resulted in a 116-seat signature restaurant directly inspired by the chef’s menu. Modern Restaurant Management (MRM) magazine talked with Girelli about this project and restaurant design trends. Why is design so crucial for creating the right look and atmosphere to complement a menu?

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Modern Restaurant Management

OCTOBER 9, 2024

. "Snacking is all about meeting the moment when a craving strikes," Luis Martinez, senior vice president of R&D and Commercialization at Rubix Foods, a culinary and food science-focused provider of flavor and functional ingredients, told Modern Restaurant Management (MRM) magazine. "With

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Seasonal Menu Consumer Goods Social Media Customer Experience 450

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. Flavor Contrast Ingredients Modern Restaurant Management (MRM) magazine caught up with Brandon Collins, Corporate Executive Chef, Unilever Food Solutions North America to learn more about future menus.

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Menu Seasonal Menu Food Supply 2023 221

Modern Restaurant Management

MAY 10, 2024

To better understand this trend, Modern Restaurant Management (MRM) magazine reached out to Luis Martinez, senior vice president of R&D and Commercialization at Rubix Foods. Limited-time offers (LTOs) are the best way to capitalize on trends and reach new audiences, without alienating your core menu or loyal customers.

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Social Media 2024 Seasonal Menu 2023 450

Modern Restaurant Management

FEBRUARY 5, 2025

This "Super" special edition of Modern Restaurant Management (MRM) magazine's Research Roundup has a Super Bowl theme. MVP Menu Performances More than 200 million people tuned in to the Super Bowl last year—many with a plate of wings in front of them.

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2024 Food Order Delivery Sports 309

Modern Restaurant Management

MAY 22, 2023

Promotions and loyalty programs are necessary to convince Americans to dine out more frequently, according to new research from Provoke Insights and Modern Restaurant Management (MRM) magazine. Selecting cheaper items on a menu remains the most popular way consumers reduce costs. “People are overall optimistic,” said Fink.

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Loyalty Program Customer Service Customer Experience Magazine 450