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

NOVEMBER 18, 2021

The survey examines top restaurant industry trends across categories including menu offerings, beverages, flavors, global inspirations, packaging/off-premises trends and industry macro-trends. Sustainability will continue to influence menus and how restaurants make decisions across the board.

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2022 Menu Recycling Sustainability 493

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 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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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

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

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

MAY 19, 2023

As extreme weather and climate change continue to make headlines, restaurant owners are recognizing the impact their commercial kitchens have on the environment, with their enormous quantities of waste and carbon emissions. There are several tools out there that can help determine what makes a material sustainable.

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Sustainability Design Waste Recycling 419

7 Shifts

NOVEMBER 25, 2024

Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. According to Forbes , 50% of employees waste parts of their day on their phones.

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Mobile Ordering Back of House Customer Service Online Ordering 221

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. Health-Focused Restaurant Concepts Smaller or Streamlined Menus As diners prioritize healthier options, smaller menus are emerging as a strategic approach.

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Modern Restaurant Management

JUNE 24, 2024

Diners should expect to be delighted by modernized comfort food and low-waste menus, according to Unilever Food Solutions’ Future Menus Top North America Trends 2024 report. In the face of sustainability concerns, 65 percent of foodservice operators consider this trend the most relevant and expect this trend to grow.1

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Seasonal Menu Social Media 2024 Waste 470

The Restaurant Group

DECEMBER 8, 2024

Introduction to Food Waste in Restaurants Food waste is a significant challenge for the restaurant industry, impacting both the environment and profitability. Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations.

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Modern Restaurant Management

SEPTEMBER 22, 2022

Today’s digital solutions allow you to audit and evaluate your supply chain’s sustainability and resilience. Restaurants can easily get fresh, high-quality, more sustainable produce from local (or onsite) vertical farms, bypassing unreliable supply chains. Reduce food waste. Adjust your menu.

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Food Supply Supplies Food Waste 530

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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Franchising Franchise Sustainability Fast Casual 433

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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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

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

Modern Restaurant Management

SEPTEMBER 9, 2024

The company's Beastro was designed to use AI to create personalized dishes, thereby cutting labor costs and cutting food waste. Additionally, many robots lack the versatility required to handle a wide range of cuisines and cooking processes, posing a challenge for operators needing adaptable solutions for diverse menu offerings.

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Food Safety BOH FOH Kitchen Safety 473

Modern Restaurant Management

OCTOBER 18, 2019

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant. 63 million tons of food is wasted every year. ” Marc Zornes.

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Waste Food Franchising Franchise 262

Modern Restaurant Management

APRIL 16, 2025

From managing actual water use to reducing waste tied to drinking water, restaurants have a significant opportunity to save money and minimize unnecessary spending. Adjusting menu prices may have worked in the past, but it’s no longer enough to offset rising costs. One often-overlooked area is water consumption.

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Back of House Waste Food Supply Transportation 221

Modern Restaurant Management

MARCH 12, 2021

The benefits of a digital workplace can put restaurants in a better position to increase profits, reduce waste, and experience greater growth. Digitally Enabled Restaurants Have Less Waste. Every year, 22 to 33 billion pounds of food goes to waste in restaurants. That’s often due to improper storage of ingredients.

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Mobile Ordering Front of House Communication Online Ordering 493

Modern Restaurant Management

NOVEMBER 5, 2019

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste. Changes at the Top for McDonald's. in January 2017.

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Waste Food Leadership Customer Service 253

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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Marketing Social Media Email Marketing Loyalty Program 195

ChowNow

FEBRUARY 7, 2025

Many operators worry about wasting money on the wrong strategies or not seeing a return on investment, making it tempting to avoid marketing altogether. Increase sales by promoting high-margin menu items and special offers. This will make your budget strategic and sustainable, allowing you to make smart, informed decisions.

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Marketing Email Marketing Social Media Loyalty Program 195

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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2024 Food Truck Fast Casual Consumer Goods 474

Modern Restaurant Management

MARCH 1, 2023

Everything from decreasing food waste to exploring how automation can increase revenue for small business restaurants is related to BOH procedures. They include restaurant management tips for cutting costs, decreasing food waste, and much more. Here are some back of office trends to watch for in 2023.

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Front of House Back of House BOH 2023 428

Modern Restaurant Management

DECEMBER 7, 2022

They can be drawn in with the aspect of learning new flavor profiles and experimenting with sustainable farm-to-table recipes. Test out local organic produce or farm-raised meats as specials on temporary, seasonal menus to gauge interest and test profitability without having to commit to updating your normal menu.

Mobile Ordering 508

Mobile Ordering Social Media Online Ordering Consumer Goods 508

Modern Restaurant Management

APRIL 8, 2020

Some top trends include a rise in the prominence of mocktails and non-alcoholic drinks, demand for sustainable practices, and the addition of CBD drinks to menus across the country. One of the fastest-growing trends we’ve seen on cocktail menus is drinks with low ABV — alcohol by volume — or no alcohol at all.

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Events Beverage Recycling Seasonal Menu 474

Modern Restaurant Management

MAY 3, 2023

Modernized Comfort Food, Low Waste Menus, and Mindful Proteins are among the trends identified inUnilever Food Solutions’ first-ever global foodservice trends report. The Future Menu Trends Report 2023 reveals eight global menu trends predicted to impact the restaurant industry in the years to come.

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Menu Seasonal Menu Food Supply 2023 221

Modern Restaurant Management

DECEMBER 28, 2023

Despite the industry being at its most stable since 2019, customers being more educated and engaged around the issues impacting the food system, and massive strides made in creating sustainable and equitable conditions for staff, rising costs are greatly impacting both operations and the public’s dining out frequency.

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Modern Restaurant Management

DECEMBER 27, 2023

These factors contribute to a volatile supply chain, influencing everything from ingredient availability to menu pricing strategies. Contemporary menus increasingly feature more plant-based selections and alternative proteins, while also reflecting the demand for locally vetted foods and transparent supply chains.

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2024 Food Supply Kitchen Safety Influencer 506

Modern Restaurant Management

MARCH 14, 2024

By leveraging predictive analytics, AI provides planners with deep insights into guest preferences, optimizes inventory management, and significantly cuts waste. This precision in forecasting addresses one of the industry's major challenges—excess inventory and waste—head-on.

Events 472

Events Innovation Customer Experience Technology 472

Modern Restaurant Management

JANUARY 22, 2024

Sustainability: A Menu with a Dash of Environmental Conscience Sustainability is the new expectation as modern diners are growing increasingly ecologically conscious. Using eco-friendly procedures in your restaurant’s operations will demonstrate your dedication to sustainability.

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Loyalty Program Mobile Ordering Dietary Restrictions Social Media 453

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

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2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

SEPTEMBER 23, 2020

By encouraging diners to book and pay in advance, restaurants can better manage food waste, curb no shows and drive much needed revenue. Customers will be able to order voter-registration forms directly from the menu at every Nando’s PERi-PERi in the United States. Serving Up a Side of Democracy. ” Meallogix Closes Fund.

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Serving White Paper Food Recycling 517

Lavu

MARCH 21, 2025

Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. This approach also helps reduce food waste and maximize customer satisfaction. Spot Best-Sellers : Focus on the 16% of menu items that drive 80% of sales. Keep reading.

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Design Menu Seasonal Menu Point of Sale 78