Modern Restaurant Management

APRIL 8, 2025

While there was a brief dip in consumer awareness of menu price increases in late 2024, the spring of 2025 has seen a moderate rise, affecting dining habits and consumer perceptions of value. “With rising prices tied to eggs and imported goods, restaurants will need to think creatively about their menus,” Fink said.

2025 282

2025 Fast Casual Consumer Goods Seasonal Menu 282

Modern Restaurant Management

DECEMBER 17, 2024

Growing Momentum for Plant-Based and Local Sourcing The movement towards plant-based foods and locally sourced ingredients will continue to gain momentum in 2025, reducing overall food waste through better inventory management and demand forecasting. Additionally, supply chain disruptions can complicate sourcing efforts.

2025 419

2025 Loyalty Program Customer Experience Online Ordering 419

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.

Social Media 251

Social Media 2022 Sourcing Menu 251

Modern Restaurant Management

JANUARY 29, 2025

Restaurants, food manufacturers, and consumers are all feeling the strain: Restaurants and Food Manufacturers : Higher egg costs force businesses to adjust menu pricing, seek alternative ingredients, or absorb financial losses. The Economic Impact on Stakeholders The ramifications of rising egg prices extend far beyond farmers.

Supplies 373

Supplies Pricing Food Supply 2025 373

Modern Restaurant Management

MARCH 17, 2025

This is where a buying group brings that advantage, helping source at the best price, quality, and then creating sourcing redundancy when mother nature gets in the way of supply with fresh agricultural products. This is another area where produce buying groups have experience and will help food service operators navigate.

Food Supply 221

Food Supply Customer Service Back of House Small Business 221

Modern Restaurant Management

OCTOBER 29, 2024

The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance of storytelling and upleveling brand creative. Business Messaging Usage Research by Kantar.

Marketing 447

Marketing Advertising 2024 2023 447

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.

Back of House 221

Back of House Seasonal Menu 2024 Customer Experience 221

Modern Restaurant Management

DECEMBER 5, 2024

Glassware is reusable, offsetting the initial investment especially when combined with high-margin menu items like cocktails, mocktails and other specialty alcoholic drinks. Partnering with the Right Distributor Distributor partnerships are invaluable in sourcing affordable, on-trend glassware solutions.

Fine Dining 405

Fine Dining Consumer Goods Presentation Seasonal Menu 405

Modern Restaurant Management

DECEMBER 31, 2024

From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025. Despite the popularity of our events, we will continue to keep them small but mighty in 2025."

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Goliath Consulting

JANUARY 25, 2025

Chickpea flour, for example, packs 20 grams of protein per cup , making it a favorite for diners seeking plant-based protein sources. Health-Focused Restaurant Concepts Smaller or Streamlined Menus As diners prioritize healthier options, smaller menus are emerging as a strategic approach.

Dietary Restrictions 221

Dietary Restrictions Food Email Marketing Customer Experience 221

Modern Restaurant Management

DECEMBER 23, 2024

First, overwhelmed by ads and overly polished social media content, customers now see reviews as a reliable and authentic source of truth. Keep your menu up to date Some experts like Claudia Tomina have been informing how Google is enhancing the menu section of Business Profile.

2025 308

2025 SEO Social Media Front of House 308

Modern Restaurant Management

APRIL 9, 2025

Data Analytics – Leveraging real-time sales and customer behavior data allows operators to make smarter decisions about menu offerings, promotions, and staffing. We focus on responsible sourcing and operational efficiencies that minimize waste. The more seamless the experience, the higher the guest retention.

Loyalty Program 251

Loyalty Program Franchising Franchise Fast Casual 251

Modern Restaurant Management

JANUARY 2, 2025

While pizza remains a category leader in delivery, due to its durability and ease of transport, 2025 will see a greater emphasis on making other menu items travel better, too. Customers appreciate menu consistency, but they’re also looking for value and ways to customize their experience.

2025 251

2025 Online Ordering Franchising Franchise 251

EATER

MARCH 28, 2025

Levy A host of diverse offerings are on the menu at Wrigley Field, Dodger Stadium, and other arenas this season. These baseball stadiums didnt start developing new menu items overnight or without forethought. One of the most important factors to consider, however, is that new menu items are hand-held or easily enjoyable finger foods.

Serving 262

Serving Seasonal Menu Food Supply Menu 262

EATER

MARCH 27, 2025

The goal was to not only to trace current dining expectations and desires fueled by both current economic uncertainties and also the inundation of sources for restaurant recommendations and reviews but also how younger diners might be shaping the industry in the future. The majority of diners do agree on one thing: checking prices.

Social Media 246

Social Media Fine Dining Online Ordering Dine-in 246

Modern Restaurant Management

MARCH 18, 2025

What started as an initiative to celebrate customers’ birthdays has transformed into a sophisticated program that personalizes content based on the individual’s dining habits, visit frequency, and menu preferences. This fusion of technology and emotional intelligence ensures customers feel valued rather than just targeted.

2025 322

2025 Sustainability Social Media Customer Experience 322

The Rail

APRIL 10, 2025

Millennials and Gen Z consumers are likely to research food sourcing, question menu claims, and support restaurants that align with their values. Clear sourcing protocols can improve operational efficiency, reduce waste, and protect a brands reputation in the face of disruption. Consumers are paying attention.

Food Supply 130

Food Supply Social Media Sustainability Sourcing 130

Modern Restaurant Management

MARCH 3, 2025

The restaurant needs cohesion, from signage to menu design to uniforms. We created a simple menu focused on a brand experience that merged nostalgia with modern efficiency. For instance, your menu needs to have the same voice as your social media. This is also typically when we decide on the restaurant’s name.

Social Media 251

Social Media Customer Experience Email Marketing Loyalty Program 251

Culinary Cues

JANUARY 26, 2025

A dollar for a great source of protein on a plate is still a pretty good deal. Putting aside the challenge of bird flu and the work and demands surrounding the care of animals, cost of feed, and process of harvesting and preparing eggs for market even at todays price this works out to around $.50 50 per egg.

Food 439

Food Hotels Fine Dining Agriculture 439

Modern Restaurant Management

OCTOBER 25, 2021

Though this may seem like a daunting task, especially for traditional restaurants like steakhouses and BBQ, menu diversification will allow you to reach more customers and entice more patrons to walk through your door. With this perspective in place, the ways of integrating plant-based proteins into your menu become infinite.

Dietary Restrictions 546

Dietary Restrictions Food Front of House Back of House 546

ChowNow

MARCH 7, 2025

You can also use sales trends to adjust menu pricing and share customer-favorite menu items, helping you get the most out of high-demand dishes. Data can help you create a menu that contains more of your customers favorites so you can phase out underperforming dishes. Give customers a more memorable experience.

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

Modern Restaurant Management

APRIL 30, 2024

Any quick-service restaurant endeavoring to increase consumer engagement and create a dynamic brand needs to consider making LTOs a significant part of their menu development. LTOs tend to gain traction among new customer groups, especially if an LTO is tapping into flavors that are not menu staples. For our Wing It On!

Food Supply 493

Food Supply Seasonal Menu Supplies Design 493

Modern Restaurant Management

MAY 13, 2024

The NCR Voyix 2024 Digital Commerce Index revealed nearly half (48 percent) of consumers dine out less than they used to because inflation is top of the menu. The bottom-line continues to be trust – consumers have more confidence that the restaurant will fulfill their order correctly when they go directly to the source.

Pricing 493

Pricing Loyalty Program Mobile Ordering Customer Service 493

Modern Restaurant Management

JULY 7, 2021

The food service segment is facing countless obstacles on the road to post-COVID recovery, and prioritizing menu innovation is a key component to remaining top of mind with guests as restaurants compete for “share of stomach.” Once you’ve sourced your seasonal ingredients look to incorporate them into your menu.

Seasonal Menu 493

Seasonal Menu Guest Recovery Innovation Menu 493

Modern Restaurant Management

MARCH 28, 2024

It can also provide full sourcing and ingredient listings that are needed for menu creation to serve customers with special requirements. Feeding Customers What They Want Some of the more successful restaurants today are offering their customers a clear window into their sourcing strategies.

Information 552

Information Allergens Food Supply Food 552

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.

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. Source More Smartly by Linking FOH to the BOH. If the menu is correctly aligned with demand, it can drive the supplies needed.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

7 Shifts

OCTOBER 28, 2024

Reevaluating the prices of your drinks and knowing the types of drinks you sell can help you earn more for each bottle, as well as implementing portion control and even redesigning your menu. Calculate the cost of each drink on your menu, including the cost of the alcohol, garnishes, mixers, and anything else that goes into the drink.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

The Rail

JANUARY 21, 2025

These tools identify common waste sources, such as over-trimmed produce or uneaten leftovers, enabling chefs to refine processes and reduce waste. Enhancing Menu Engineering Some menu items contribute disproportionately to food waste due to low popularity or inefficient ingredient use.

Waste 182

Waste Compost Recycling Food 182

7 Shifts

NOVEMBER 25, 2024

Customers on average will order more menu items, resulting in a larger bill for the restaurant and a larger tip for the employee. One major area of improvement we noticed when it came to management: menu costing research. Spending less time on the phone and more time with your customers is a win-win for your restaurant and employees.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

ChowNow

MARCH 21, 2025

Understanding your target market is the foundation of making smart decisions for your menu, pricing, and overall guest experience. Without a well-defined target market, restaurants risk wasting resources on strategies that dont connect and menu offerings that dont selltrying to appeal to everyone, but standing out to no one.

Marketing 195

Marketing Social Media Email Marketing Loyalty Program 195

Modern Restaurant Management

MARCH 17, 2022

One such solution has been shrinking restaurant menus. This past year, 60 percent of restaurants reported reducing their menu size , citing a 23 percent drop in the number of items. A smaller menu might limit ordering options but not the ability for restaurants to wow their guests.

Seasonal Menu 472

Seasonal Menu Mobile Ordering Food Order Menu 472

ChowNow

FEBRUARY 12, 2025

Look at their pricing, menu offerings, branding, and customer reviews. Current trends in the restaurant industry: Whether its the rise of plant-based options, AI-powered ordering, or hyper-local sourcing, knowing whats trending can help you stay relevant. Are you all about sustainable sourcing?

2025 195

2025 Marketing Email Marketing Operations 195

ChowNow

FEBRUARY 13, 2025

It puts you in control of your brand, helps customers find you online, and makes it easier for them to view your menu, book a table, or place an orderand thats just the beginning. The hours arent clear, theres no menu, and youre not even sure if the place is still open. Frustrating, right?

Social Media 195

Social Media Online Ordering SEO Email Marketing 195

Modern Restaurant Management

MAY 26, 2022

Many restaurants are doing this by raising prices, cutting costs, taking items off the menu, and making do with lean crews. it is important to know with whom you are working so you know how close you are to the category experts/source providers. Is aware of where product is sourced / shipped.

Management 457

Management Management Webinar Seasonal Menu 457

Modern Restaurant Management

APRIL 15, 2024

” The 360-degree campaign, inclusive of philanthropy, F+B and retail elements, provides participating restaurants with a limited-time honey-focused menu and the opportunity to install an on-site beehive system. “One in three bites of food depends on pollinators.”

Sustainability 473

Sustainability Education Training Social Media 473

Modern Restaurant Management

MARCH 21, 2023

Improving Communication with Customers With inflation increasing at record levels, it will be critical for QSR brands to easily relate the costs of materials, sourcing, and labor to customers clearly and concisely. During the pandemic, menu prices frequently changed, and products were often out-of-stock due to supply chain shortages.

Technology 474

Technology Consumer Goods Supplies Waste 474