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. However, this desire for instant gratification doesn’t negate the importance of long-term sustainability.

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Modern Restaurant Management

APRIL 21, 2022

Sustainability continues to be a pressing issue for restaurants and the world. One of the penultimate responsibilities as a professional chef is learning to work sustainably. One of the penultimate responsibilities as a professional chef is learning to work sustainably. Lisa Dahl, Chef and Restaurateur, Dahl Restaurant Group.

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Modern Restaurant Management

DECEMBER 17, 2024

On the challenges sustainability presented in 2024, and how to balance sustainable sourcing and practices with cost concerns in the new year: Several key challenges arise when it comes to sourcing sustainable ingredients. Thus, finding the right balance between maintaining high quality and keeping prices reasonable is crucial.

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2025 Loyalty Program Customer Experience Online Ordering 419

The Rail

NOVEMBER 11, 2024

By Julia Nikolaus, Contributor Sustainability has become crucial to the success of restaurants. The Importance of Sustainability in the Restaurant Industry Up until now, restaurants have contributed significantly to environmental pollution. These ethical shifts make sustainability a win-win for the environment and your restaurant.

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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.

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Modern Restaurant Management

DECEMBER 27, 2024

Sustained loyalty is the goal in this highly competitive, price-driven market. Premium menu items have a lower price sensitivity, and Gen Zers are wild about specialty beverages and innovative flavors. Promotions and discounts attract customers, but they’re often short-lived. Hope in the hybrid (worker).

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2025 2024 Point of Sale Customer Experience 471

Modern Restaurant Management

FEBRUARY 16, 2023

What are some examples of how you involved customers in menu decisions and why do you feel that was effective? Try letting customers vote on a new dish on social or even just naming a dish. You’d be surprised at how much a little thing like that goes a long way in creating loyalty.

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Modern Restaurant Management

JULY 24, 2023

AI can also improve sustainability within restaurants – and throughout their supply chains – with huge benefits that include waste and carbon emissions reduction, cost savings, and meeting consumer demand. Improving sustainability. AI is also significantly improving sustainability in restaurant supply chains.

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Supplies Sustainability Food Supply Food Safety 419

Modern Restaurant Management

JUNE 23, 2020

There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are currently producing food is contributing to climate change. What Is Sustainable Gastronomy and Why Is it Important? Designing a Sustainable Menu.

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Modern Restaurant Management

APRIL 9, 2025

For more than two decades Sam Ballas, Founder of East Coast Wings + Grill, has focused on brand building in a smart and sustainable manner. Data Analytics – Leveraging real-time sales and customer behavior data allows operators to make smarter decisions about menu offerings, promotions, and staffing.

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Modern Restaurant Management

DECEMBER 30, 2024

This reduces waste and ensures menu availability, even during busy periods. However, inconsistencies across platforms and unanticipated errors, such as unavailable menu items or out-of-sync systems, often frustrate customers. Menu innovation has become a key way to deliver value.

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2025 Dine-in Mobile Ordering Customer Experience 450

Modern Restaurant Management

MAY 19, 2023

Restaurant owners can lessen the carbon footprint of their kitchens through practical cut-backs such as eliminating single-use plastics, repurposing ingredients to limit food waste and partnering with local sustainable food suppliers. There are several tools out there that can help determine what makes a material sustainable.

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Sustainability Design Waste Recycling 419

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. Restaurant operators should limit significant menu price increases, explore value menus when possible, and avoid implementing any sneaky service charges.

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Loyalty Program Social Media Front of House Back of House 282

Goliath Consulting

AUGUST 28, 2020

With how the restaurant industry looks right now, from shifting consumer behavior and volatile demand, strategically pricing a menu has never been so complicated, nor so important. Talk to your vendors about commodity price trends that impact your menu. Eliminate the high cost/low selling items from the menu. Study the market.

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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. “This year continues to be the ‘Year of the Guest,’ where they are the focal point to everything we do, from menu innovation to technology to podcast content,” Eckles said.

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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

OCTOBER 25, 2021

With today’s food trends moving toward the direction of fresh, healthy, local, and sustainable, the term “plant-based” continues to enter the conversation on every playing field. With this perspective in place, the ways of integrating plant-based proteins into your menu become infinite.

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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.

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Modern Restaurant Management

SEPTEMBER 15, 2020

“We are excited to bring Market Cafe to New York City as we are the only company currently offering a solution such as this one for safe, supportive and sustainable corporate dining.” From screen to plate, the menu is expected to feature signature dishes and recipes that have been prepared on the show.

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Fast Casual Casual Menu Mobile Ordering 405

Goliath Consulting

FEBRUARY 19, 2025

Capital Structure Optimization: Guiding decisions about debt and equity procurement to ensure sustainable growth while maintaining optimal financial health. For restaurant owners focused on scaling operations, improving margins, and building sustainable growth, a fractional CFO can be transformative.

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Cash Management Leadership Seasonal Menu Sustainability 243

The Rail

JANUARY 21, 2025

In this article, we'll explore five practical ways AI helps restaurants reduce food waste by up to 30%, making sustainability an attainable goal for the industry. Enhancing Menu Engineering Some menu items contribute disproportionately to food waste due to low popularity or inefficient ingredient use.

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Waste Compost Recycling Food 182

EATER

NOVEMBER 27, 2024

The menu, which includes the ever-popular fry bread taco, tells a story of connection, innovation, and respect for legacy and Indigenous culinary traditions. Through thoughtful collaborations and menus steeped in Indigenous traditions, these cafes honor the past while embracing innovation. I call it my healthy, unfried bread.

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Modern Restaurant Management

AUGUST 25, 2021

Luckily, a commitment to more sustainable operations can coexist with healthy profits, and even growing margins. Below are five important areas of focus for restaurant and catering professionals who are re-imagining their operations for a newer, more sustainable normal. First Priority: Getting Smarter.

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Operations Ordering Sustainability Food Supply 493

Goliath Consulting

JANUARY 25, 2025

Preserved Seafood : Preserved seafood is gaining traction, driven by Scandinavian simplicity and the desire for sustainable, nutrient-rich foods. These versatile flours allow chefs to experiment with textures and flavors, offering creative options that resonate with health-conscious customers.

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The Rail

MARCH 31, 2023

Your drink menu doesn’t need to be dominated by non-alcoholic options, but having many beverages could help you this year. Emphasis on Sustainability and Seasonal Eating Every year, there’s building excitement among people who want to do their part to live a more sustainable life. Add more vegan options to your menu in 2023.

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Menu Seasonal Menu Point of Sale 2023 290

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

JUNE 5, 2024

Designed by Overland Partners and operated by Michaels On East, the eatery's seasonally inspired menu features produce from The Drs. What lessons can other restaurateurs take away about being more sustainable and energy friendly? Are there any best practices or tips? What has the response been from guests?

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Certification Sustainability Design Seasonal Menu 474

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.

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The Rail

APRIL 10, 2025

According to a study from Delierect , 43% of restaurant diners say they are willing to pay more for sustainable dishes, and 68% believe restaurants should take active steps to reduce food waste. They expect restaurants to prove their claims and back up buzzwords like "local" and "sustainable" with verifiable facts.

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Food Supply Social Media Sustainability Sourcing 130

Modern Restaurant Management

APRIL 11, 2024

To embrace the opportunities of the new year, restaurants should prioritize three key resolutions: embracing new customer experiences, emphasizing sustainability initiatives, and revisiting fundamental aspects of their operations. Focus on Sustainability The impact of food waste is staggering, with U.S.

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2024 Customer Experience Compost Loyalty Program 473

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. Chef driven fast casual restaurants feed consumers’ desires for high quality menu items delivered quickly and on the go.

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Modern Restaurant Management

APRIL 29, 2022

It is here to sustain, grow and be accepted on a larger scale. Not only are restaurants offering vegan food dishes but are also promoting a sustainable and greener lifestyle. This, in turn, promotes a more sustainable living. The restaurant uses renewable energy to plant its own trees and curates a seasonal menu only.

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Seasonal Menu Beverage Sustainability Fine Dining 508

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

Modern Restaurant Management

AUGUST 12, 2020

Revamping the Menu. Restaurant operators should take time to analyze their menu and determine where ingredients can be used across multiple dishes to better manage food costs. Creating menu items that share the same ingredients allows restaurants to order ingredients in bulk, which can significantly cut costs. ”

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Food Safety Online Ordering Website Management Food Order 508

Modern Restaurant Management

FEBRUARY 24, 2025

Revenue growth in 2024 was largely driven by menu price adjustments. While higher wages and benefits correlated with improved business performance, they also necessitated menu price increases, creating a challenging balance between operational sustainability and customer affordability.

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Modern Restaurant Management

AUGUST 15, 2022

Through 3D hand tracking technology, people can order by using their hands, without touching the display, through a frontend application menu controlled by Gesture. Trend #2 – Growing Focus of Sustainability Importance. One of the biggest concerns is sustainability.

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Operations Consumer Goods Sustainability Mobile Ordering 524

7 Shifts

NOVEMBER 25, 2024

Recommended Reading: 3 Ways to Run a Sustainable Restaurant How to Increase Staff Productivity Productivity for Servers Problem: Restaurant staff taking short personal breaks It’s vital to minimize the amount of time sinks available in day-to-day tasks in your restaurant.

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Mobile Ordering Back of House Customer Service Online Ordering 221