Modern Restaurant Management

FEBRUARY 16, 2023

Restaurant owners and chefs can sometimes get into the mindset of “I know everything” because they are so good at what they do, but they forget who they are ultimately serving – their customers. What are some examples of how you involved customers in menu decisions and why do you feel that was effective?

Sustainability 460

Sustainability Social Media Customer Experience Consumer Goods 460

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.

Sustainability 414

Sustainability 2030 Food Supply Waste 414

EATER

FEBRUARY 18, 2025

More recently, as chefs have been working up seasonal menus to highlight local specialties and homegrown bars have been remixing native spirits, Sri Lanka drew millions of tourists in 2024 , announcing the islands comeback on the global stage after a few years of economic uncertainty.

Hotels 283

Hotels Seasonal Menu Back of House Small Business 283

Modern Restaurant Management

MAY 7, 2021

Saudi Arabia had a successful pop-up store at the 2019 Riyadh Season and is opening its first permanent store in Jeddah this summer. 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.

Franchise 433

Franchise Franchising Sustainability Fast Casual 433

Modern Restaurant Management

APRIL 29, 2022

It is here to sustain, grow and be accepted on a larger scale. Consumers are now looking out for restaurants that provide a fully curated vegan meal that serves everything from starters to desserts. Not only are restaurants offering vegan food dishes but are also promoting a sustainable and greener lifestyle.

Seasonal Menu 508

Seasonal Menu Beverage Sustainability Fine Dining 508

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.

2024 473

2024 Customer Experience Compost Loyalty Program 473

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. Some operators add a seasoning packet to their fries in order to create their own flavors by shaking them in the bag.

Seasonal Menu 470

Seasonal Menu Social Media 2024 Waste 470

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.

Events 474

Events Beverage Recycling Seasonal Menu 474

The Rail

APRIL 14, 2025

By Tracie Johnson, Contributor Running a restaurant requires more than just a good idea, a great menu, and determination. Infrastructure investments position your restaurant to maintain operations consistently while serving additional consumers. Good marketing plans raise awareness, build credibility, and increase revenue.

Small Business 130

Small Business Cash Management Social Media Consumer Goods 130

Modern Restaurant Management

FEBRUARY 10, 2020

But, if you have a playful style that could be embodied by a mascot character, consider developing a fun mascot figurehead to speak directly to your customers from your social media posts, signage, menu, website, and maybe even merchandise. Make it easy to find important things like your menu, location, phone number and hours of operation.

2020 555

2020 Uniforms Online Ordering Design 555

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.

2022 547

2022 Customer Service Online Ordering Website Management 547

Modern Restaurant Management

JUNE 13, 2024

These timeless menu items have been meticulously crafted and perfected over the years, holding a special place in the hearts (and stomachs) of many. These are the menu items that customers come back to time and time again, forming lasting connections and becoming ambassadors for brands. In the $387.5

Seasonal Menu 309

Seasonal Menu Loyalty Program Innovation Point of Sale 309

Modern Restaurant Management

JANUARY 12, 2022

The survey found that consumers have a short window before they get exacerbated with the time it takes to get their order: More than half (54 percent) of in-house diners don’t like to wait more than 10 minutes to be served and 76 percent are impatient after 15 minutes. Sustainability and healthy options rising in importance.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

MAY 9, 2023

And with a sustained uptick of restaurant spending – January 2023 was up 24 percent on the same month last year, according to the US Census Bureau – the conditions are ripe for flourishing. ” In a restaurant setting, personalization often lies in making informed menu recommendations – something automation excels at.

Mobile Ordering 444

Mobile Ordering Customer Experience Food Order Seasonal Menu 444

EATER

SEPTEMBER 23, 2024

It’s a tedious but worthwhile process: drying mushrooms, vegetables, and herbs, making pickles and slaw, and preserving garlic blossoms and coriander seeds in airtight jars before these ingredients vanish with the end of the season. I don’t want to serve food that someone labored over and wasn’t paid correctly for.”

Seasonal Menu 313

Seasonal Menu Food Supply Sourcing Agriculture 313

Perfect Daily Grind

FEBRUARY 25, 2020

And businesses that don’t serve these risk losing out to competitors. But which cold and sparkling drinks should you be serving? Why Serve Cold & Sparkling Drinks? A Growing Demand For a Wider Menu. Serving nitro coffee on tap. Menu Variety. And how can you do this profitably and efficiently?

Serving 192

Serving Beverage Café Consumer Goods 192

The Rail

MARCH 31, 2023

Here are many of the upcoming trends that will be hitting menus across the globe and why you should consider them as part of your business going forward. Serving the Sober Curious The year 2023 will bring a continuation of the trend that celebrates a demand for non-alcoholic beverages. Add more vegan options to your menu in 2023.

Menu 290

Menu Seasonal Menu Point of Sale 2023 290

Modern Restaurant Management

DECEMBER 28, 2023

As travel season approaches, we anticipate seeing more people lean into making their vacation destinations feel more like home, with an increase in activities like cooking while traveling! Respondents collectively serve more than 14 million covers annually and have more than 3.2 million Instagram followers.

2024 474

2024 2023 Food Order 2013 474

Modern Restaurant Management

FEBRUARY 5, 2024

In this edition of MRM Research Roundup, we feature pizza predictions, Valentine's Day menu trends and lots about loyalty. Valentine's Menu Trends Restaurant guests heavily favor tasting menus this Valentine’s season, according to Lightspeed. percent dip in overall gratuities.

2024 492

2024 Loyalty Program Food Order 2030 492

Modern Restaurant Management

JANUARY 31, 2025

The research found that businesses worldwide – particularly restaurants – intend to experiment more in 2025, especially with customer retention programs like loyalty, as they face the triple challenge of sustained high inflation, shrinking consumer wallets and the need to raise prices across the board. Additionally, 77.17

Marketing 221

Marketing Loyalty Program 2024 2025 221

Culinary Cues

MARCH 3, 2021

Down the street – a cadre of small independent restaurants with smaller staff requirements and tasty rustic menus would have been profitable except rents on their space had gone through the roof ever since this high end, 8-course menu, mecca restaurant opened its doors. This is a restaurant world that is not sustainable.

Dine-in 450

Dine-in Small Business Seasonal Menu Café 450

The Rail

FEBRUARY 17, 2025

One of the best ways to keep your restaurant fresh and inviting is by embracing seasonal decor trends. By incorporating thoughtful design changes throughout the year, you can create an environment that feels welcoming, relevant, and aligned with the seasons aesthetics.

Seasonal Menu 130

Seasonal Menu Outdoor Customer Experience Seating 130

Modern Restaurant Management

FEBRUARY 27, 2020

The National Restaurant Association released its 2020 State of the Restaurant Industry Report which examines key factors impacting the restaurant industry including the current state of the economy, operations, workforce, and food and menu trends across segments from quickservice to fine dining. Opportunity lies in off-premises.

2020 481

2020 Influencer Point of Sale Food Safety 481

The Restaurant Group

DECEMBER 8, 2024

Understanding how to reduce food waste in restaurants is the first step toward sustainable and cost-effective operations. Community Impact : Reducing waste creates opportunities for food donations and supports sustainability efforts. Educating and empowering them fosters a collective mission for sustainability.

Waste 78

Waste Compost Food Recycling 78

Culinary Cues

MARCH 30, 2020

[] EFFECTIVE MENUS: As the concept evolves there will be exciting opportunities for chefs to reimagine menus that work, menus that require fewer, well-compensated employees who still bring the talent and passion to the kitchen everyday. Let’s start from scratch and build a menu with these critical factors in mind.

Small Business 453

Small Business Food Supply Food Truck Healthcare 453

Modern Restaurant Management

OCTOBER 2, 2023

Some waste is unavoidable in every restaurant: a steak is overcooked, a serving tray is dropped, a few onions rot at the bottom of the box. Four to ten percent of commercial kitchen food is wasted before it leaves the kitchen according to the National Restaurant Association. But unchecked waste can threaten the bottom line.

Waste 466

Waste Technology Food Inventory 466

Goliath Consulting

MAY 10, 2021

With the pandemic and climate change being hot topics in recent months, Summer 2021 will have guests wanting to see more healthy and sustainable items on their menu. Here we share some of the major food and beverage trends operators can expect this upcoming season. Plants will continue growing on menus. Plant-forward.

Beverage 259

Beverage 2021 Food Seasonal Menu 259

The Rail

DECEMBER 17, 2024

Utilize Interactive Menus An interactive menu is a digitized menu that is designed to allow interaction and personalization for food selections. There are multiple variations and digital forms of interactive menus, such as apps, tablets , websites, kiosks, and more. The order can be contactless, if desired.

Customer Experience 130

Customer Experience Seasonal Menu Dine-in Uniforms 130

Modern Restaurant Management

SEPTEMBER 15, 2021

“The Discerning Diner report provides our members with the information they need to make choices around everything from menu selections and customer service options, to marketing initiatives and possible new revenue streams that today’s consumer is interested in. ” Supporting Local. ” Food Retailing Report.

2021 447

2021 Retail Loyalty Program Online Ordering 447

The Rail

NOVEMBER 2, 2023

By Indiana Lee, Contributor As we begin to move out of the fall season and into the winter, restaurant and bar owners are making preparations for what tends to be a challenging season. Adapting offerings based on the season is an expected, if somewhat inconvenient, requirement of working in the service industry.

Sustainability 130

Sustainability Seasonal Menu Audits Outdoor 130

7 Shifts

AUGUST 2, 2024

By tracking metrics like customer retention and employee turnover rate, contribution margin, and menu item profitability, restaurant managers can identify each area’s strengths and what areas need improvement. Table turnover rate The table turnover rate refers to the number of times you have served new customers at the same table.

Point of Sale 397

Point of Sale Inventory Seasonal Menu Cash Management 397

Modern Restaurant Management

DECEMBER 16, 2021

Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.

2022 450

2022 Food Supply Back of House Kitchen Safety 450

Modern Restaurant Management

MAY 31, 2024

Eating and Drinking Place Summer Employment Forecast According to the National Restaurant Association’s annual Eating and Drinking Place Summer Employment Forecast, restaurant operators will add 525,000 jobs for the summer season. The average ezCater order serves 23 people and provides restaurants with valuable brand exposure.

Online Ordering 391

Online Ordering Ordering Hiring 2024 391

Modern Restaurant Management

NOVEMBER 4, 2019

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. It’s just a delicious meatball.”

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

Modern Restaurant Management

AUGUST 19, 2020

Alonso Castañeda , VP of Brand Development & Strategy for Savory Restaurant Fund, will discuss how the brands he works with have been able to take advantage of the current landscape to creatively serve customers. ” Duff & Phelps served as financial advisor to Sun Capital Partners, Inc. Creating a Face-Pay Network.

Kitchen Safety 515

Kitchen Safety Loyalty Program Delivery Customer Service 515

Modern Restaurant Management

AUGUST 5, 2020

“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. .”

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

DECEMBER 21, 2022

Ghost kitchen and virtual brands are prime strategies for this growth strategy, both of which require a thoughtful approach to menu design, production and fulfillment. Potential solutions include: Robotics : Robots can help prepare and even serve food. Loyalty will continue to get more personal and less transactional.

2023 419

2023 Loyalty Program Fast Casual Customer Experience 419