Modern Restaurant Management

APRIL 18, 2025

For years, restaurant technology has been about speed and efficiency—faster orders, better scheduling, streamlined payments. At major chains like McDonald's, AI-powered drive-through systems are reducing order errors, predicting maintenance needs, and cutting waste. Contactless ordering and AI powered recommendations.

Airlines 251

Airlines Hospitality Waste Fast Casual 251

Restaurant Business

OCTOBER 23, 2024

These systems can understand various accents and dialects, process orders accurately, and even upsell menu items based on customer preferences. Inside restaurants, AI is powering self-ordering kiosks and chatbots, streamlining the ordering process and reducing human error.

Customer Experience 307

Customer Experience Operations Back of House Customer Service 307

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.

Loyalty Program 282

Loyalty Program Social Media Front of House Back of House 282

Modern Restaurant Management

APRIL 17, 2024

Eighty-one percent of diners said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours and 64 percent said they have a negative reaction to restaurants using surge and dynamic pricing, according to a HungerRush’s National Restaurant Price Surging Survey.

Pricing 493

Pricing Loyalty Program Customer Experience Consumer Goods 493

Modern Restaurant Management

DECEMBER 30, 2024

At the same time, a rise in fast-food prices driven by inflation is reshaping consumer behavior, with many customers now treating fast food as a splurge rather than a convenience. AI moves from nice-to-have to must-have Many QSRs experimented with AI-driven solutions in 2024, such as in-app chatbots and personalized order recommendations.

2025 450

2025 Dine-in Mobile Ordering Customer Experience 450

The Rail

OCTOBER 17, 2024

While the cost of food waste isn’t a secret , you probably overlook it, considering it a part of doing business in this industry. It can help you fix discrepancies in ordering and inventory management , minimizing food shrink. The consumer price index for restaurant food costs increased by 7.7% What else can it do for you?

Food Supply 130

Food Supply Waste Supplies Food 130

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.

Mobile Ordering 221

Mobile Ordering Back of House Customer Service Online Ordering 221

Modern Restaurant Management

DECEMBER 31, 2024

This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. The day of the women’s singles finals on September 7th, tennis racket orders spiked 116 percent as consumers tapped into their inner athlete. 53 cent order on one single banana.

2025 450

2025 Beverage Fine Dining Guest Recovery 450

Modern Restaurant Management

OCTOBER 28, 2021

When inventory management is done the right way, operators can reduce costs, reduce waste, and reduce the number of hours spent managing this important variable of their business. 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. Prevent Shortages.

Inventory 520

Inventory Management Management Waste 520

Modern Restaurant Management

MARCH 21, 2025

Every order placed at a kiosk generates valuable data, allowing restaurants to better understand customer preferences, forecast demand, and optimize menu offerings. Printed menus can quickly become outdated, forcing restaurants to reprint every time a seasonal dish is introduced or prices change. One of those tools?

Technology 221

Technology Front of House Customer Service Back of House 221

ChowNow

MARCH 27, 2025

These metrics give you a clear picture of your delivery performancefrom order volume and customer retention to delivery speed and profitability. Order Acceptance Time Order acceptance time measures how long it takes for a restaurant to acknowledge and confirm an online order.

Delivery 195

Delivery Online Ordering Loyalty Program Food 195

EATER

APRIL 11, 2025

A meal of eggs, rice, and soy sauce carried me through times when I couldnt afford much else, but now that Ive seen prices in Los Angeles skyrocket to $14 for a dozen, they feel less like part of the struggle meal and more like a luxury. Worries about prices and bird flu were for the outside world. But when I arrived, there was no one.

White Paper 236

White Paper Merchandise Pricing Food Order 236

Modern Restaurant Management

MAY 31, 2024

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news on summer restaurant employment, indecisiveness ordering, online ordering trends, and the world's best cities for food. percent of diners noting that recent price increases have altered their spending habits, and 58.5

Online Ordering 391

Online Ordering Ordering Hiring 2024 391

ChowNow

APRIL 15, 2025

In the restaurant business, operating costs are the day-to-day expenses required to keep your doors open and your kitchen firingeverything from rent to payroll to the packaging your to-go orders go out in. If youre pushing out more orders, getting more ingredients, and staffing more servers, these costs will reflect that.

Operations 195

Operations Online Ordering Customer Service Customer Experience 195

ChowNow

FEBRUARY 13, 2025

Is online ordering inefficient? Do you lose money due to food waste? Experiencing over-ordering or last-minute shortages? A higher-priced system that saves time and reduces errors might be more valuable than a cheaper, less effective alternative. Are labor costs too high? The best tech investments solve real problems.

2025 195

2025 Technology Loyalty Program Mobile Ordering 195

7 Shifts

OCTOBER 28, 2024

It just goes to show how important drink pricing and cost management are to maximizing profits. Bars that effectively manage their inventory and reduce waste tend to maintain higher margins. Bar profit margin and pour cost Some high-performing bars can reach higher margins by optimizing their costs and pricing strategies.

Point of Sale 195

Point of Sale Merchandise Seasonal Menu Bar 195

ChowNow

MARCH 7, 2025

Every online order, email sign up, and reward program interaction generates valuable insightsbut if that data just sits there, youre missing a major opportunity. Think about it: What if you could automatically send a special offer to a customer who hasnt ordered in a while? Or adjust your staffing schedule based on peak ordering times?

Loyalty Program 195

Loyalty Program Email Marketing Online Ordering Point of Sale 195

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

Compost 293

Compost Food Equipment Waste 293

Modern Restaurant Management

JANUARY 20, 2022

Within a decade, it could be possible for an individual to approach a drive-through in an autonomous vehicle, order through an AI-powered voice ordering assistant, and eat food that was prepared by robots. Voice Ordering. But this technology has even more applications than just ordering on guests' personal devices.

Food Order 520

Food Order Waste Online Ordering Email Marketing 520

ChowNow

MARCH 20, 2025

Keeping menus updated across various online ordering systems and third-party delivery apps can feel like a never-ending game of catch-up. Manually updating menus across multiple online ordering channels is tedious, time-consuming, and prone to mistakes. Without it, updating a menu is a long and laborious process.

Menu 195

Menu Management Management Online Ordering 195

Modern Restaurant Management

MAY 2, 2022

Soaring prices, continued supply chain disruptions, and ongoing staffing shortages are creating a perfect storm for restaurants. To maximize your existing resources: Reduce food waste. With prices skyrocketing, restaurants should focus on eliminating food waste. safety, quality, inventory, predictive ordering, etc.)

Food Safety 546

Food Safety Food Supply Waste Sustainability 546

Modern Restaurant Management

NOVEMBER 11, 2021

In order to reduce cost, waste, and optimize inventory, the process begins with planning and forecasting. That includes being able to analyze data on top-performing menu items down to the ingredient level, supplier performance, prime cost, and peak demand times by ordering channel. Tracking Supply Chain Flow.

Supplies 546

Supplies Management Management Food Supply 546

Modern Restaurant Management

MARCH 21, 2023

Many brands have been experimenting with new technology to help reduce the demand for labor and combat recent price inflation. Smart kitchen equipment, such as automated stove tops and automatic recycling oil fryers, make order fulfillment easier, faster, and more consistent. The KFC-Taco Bell collaboration is likely to ring a bell.

Technology 474

Technology Consumer Goods Supplies Waste 474

Modern Restaurant Management

JUNE 18, 2021

The COVID-19 pandemic led to fluctuations in domestic producer prices, particularly in the food sector , according to the U.S. Combine the rising prices of food with the drive to be more sustainable, and we have reached the point where we need to reduce, reuse, and shop local. Rather than waste food, we can redistribute it.

Sustainability 508

Sustainability Tip Distribution Food Food Supply 508

ChowNow

MARCH 14, 2025

Without a strong system in place, even the best restaurants in the world will struggle with unhappy customers, high turnover rates, wasted inventory, and razor-thin profit margins. Restaurant operations management is the art and science of keeping a restaurant running smoothly, creating order in a naturally chaotic environment.

Operations 195

Operations Management Management Front of House 195

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

ChowNow

MARCH 13, 2025

Managing delivery orders shouldnt feel like running an obstacle course, but for many restaurant operators, thats exactly what it is. Juggling multiple food delivery apps means switching between tablets, manually entering orders into the POS, and trying to keep track of ever-changing fees and commissions. Which apps are performing best?

Delivery 195

Delivery Food Food Order Point of Sale 195

Modern Restaurant Management

MAY 11, 2022

“Franchisees had to pull pricing from their latest invoices and add up all the dollar figures. Communications in GoVentory are two-way, with distributors supplying order guides and invoices, and restaurants placing new orders through the app and uploading the inventory to the Subway POS. It was a painstaking effort.”

Inventory 547

Inventory Management Management Food Supply 547

Modern Restaurant Management

JULY 22, 2024

High electric bills and wasted energy are the last things on their minds. The cost of powering up restaurants’ air conditioning enterprise-wide—on top of inflation, the high price of staples like meat, and staff salaries—can dilute their financial strength at a time of significant growth. According to the U.S.

Equipment 493

Equipment 2024 Point of Sale Food Truck 493

ChowNow

APRIL 15, 2025

Financial restaurant KPIs give you visibility into your costs, pricing, and ultimately, your profitability. Monitoring your COGS helps you spot food waste, theft, over-ordering, or supplier price hikes before they eat into your gross profit margin. Most restaurants aim for a Net Profit Margin around the 3%-9% range.

Operations 195

Operations Email Marketing Point of Sale Online Ordering 195

Modern Restaurant Management

FEBRUARY 15, 2022

Certainly one thing on everyone’s mind today is price. Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. The next sneaky costs comes from waste.

Food Supply 474

Food Supply Food Safety Front of House Back of House 474

Modern Restaurant Management

DECEMBER 13, 2022

One method that the industry has increasingly moved to in order to achieve these goals is sous vide cooking. Labor and Waste Savings. Not only does sous vide cut labor costs, but it also cuts waste. By using sous vide, restaurants can dramatically reduce waste while simultaneously enhancing the quality of their dishes.

Waste 474

Waste Food Supply Food Order Take-out 474

Culinary Cues

APRIL 23, 2022

The cost of raw materials seems to always go up, most ingredients that restaurants use are highly perishable, customer volume is less predictable than we would like, seasonal differences in quality are quite significant, the supply chain is out of step with demand, and waste seems to be a real problem in many operations.

Food 449

Food Seasonal Menu Waste Point of Sale 449

ChowNow

MARCH 28, 2025

It allows AI to understand and respond to human language, which is how virtual assistants can answer customer questions or take online orders. These botsoften built into your website or online ordering platformcan handle tasks like: Taking reservations Answering FAQs (Are you open on Mondays?)

Front of House 195

Front of House Back of House Online Ordering Email Marketing 195

Modern Restaurant Management

FEBRUARY 27, 2023

Careful forecasting can help improve order accuracy and reduce waste. By minimizing the menu options, a unit can limit the amount of inventory needed to order each week. Cross utilizing menu items helps reduce waste and save money. It also may be time to update the restaurant’s menu.

Cash Management 474

Cash Management Point of Sale Inventory Email Marketing 474

Modern Restaurant Management

JULY 11, 2023

Today, nearly 60 percent of adults expect to use their phones to access key restaurant features, including ordering food. And more quick-service and casual dining restaurants are adopting QR code ordering to improve operations. When you implement QR code ordering at your restaurant, here’s how you and your customers benefit.

Customer Experience 316

Customer Experience Ordering Customer Service Online Ordering 316

ChowNow

FEBRUARY 21, 2025

Diners want the convenience of ordering, booking, and engaging with their favorite restaurants straight from their phones. Beyond mobile ordering, restaurant apps support operations in ways that were never available before. Online ordering and delivery apps. Here is an example of a restaurants branded app.

2025 195

2025 Loyalty Program Mobile Ordering Online Ordering 195