Modern Restaurant Management

JUNE 18, 2021

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. Here are 10 tips for promoting sustainability in the food industry. Permaculture is a science based on the principles of ecological design and sustainability within natural ecosystems.

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Modern Restaurant Management

JANUARY 30, 2025

” To discuss the firm's growth, the evolution of food marketing and its future, Modern Restaurant Management (MRM) magazine reached out to Alan A. Consumer priorities have also shifted, with greater demand for transparency, sustainability, and authenticity.

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Modern Restaurant Management

DECEMBER 23, 2024

As we navigate these changes, one theme stands out: innovation. Sustainability Takes Center Stage Sustainability is no longer an optional value—it’s a demand from environmentally conscious consumers. Technological advancements will play a crucial role in achieving sustainability goals.

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Modern Restaurant Management

MAY 14, 2024

Denver-based chef Justin Cucci has long been a champion for sustainability at his farm-to table eateries. To date, he has opened six restaurants and venues, turning a former mortuary, gas station and brothel all into restaurants with globally inspired locally sourced menus. Initially there were only two routes to take.

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Modern Restaurant Management

DECEMBER 31, 2024

2025 Culinary Trends Ingredients on the Rise Takes On Tahini Known for its richer and toastier flavor, black tahini will be featured on menus with versatility ranging from black tahini noodles and black tahini ice cream to tahini lattes and cocktails on the beverage side. That’s where the NEXT Flavor Report comes in.

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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

OCTOBER 16, 2024

Legitimate users might use both their work and personal emails to take advantage of this once, but fraudsters will scale that approach to a whole different level. Promotion abuse can take other forms as well. What are some common fraud activities you are seeing that affect restaurants? What factors are fueling food-app fraud?

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Modern Restaurant Management

OCTOBER 25, 2024

You’re unlikely to eliminate all your sources of overuse immediately. It takes commitment alongside some investment in specific areas of operations. What strategic steps can you take to bring your kitchen closer to achieving zero-waste? Sustainability is measured by looking at a number of areas throughout a business.

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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. Food waste from all sources is responsible for eight percent of global greenhouse gas emissions, and the U.S.

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Modern Restaurant Management

JUNE 13, 2022

This change will directly contribute to the coffee chain’s 2030 sustainability goals to conserve water usage by 50 percent and achieve carbon neutral green coffee. Too often we let outdated thinking prevent rapid progress: we assume that if something is better or more sustainable, it must cost more and take longer to gain traction.

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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. For many there’s the will to take action but not the know how to do it. Designing a Sustainable Menu.

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Modern Restaurant Management

FEBRUARY 11, 2025

What did the process of removing seed oils from the menu involve and how long did it take to make it scalable across the brand? This initiative was a multi-year effort that demanded extensive sourcing, innovation, and close collaboration with our culinary team and suppliers. Others have food allergies and need options they can trust.

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Modern Restaurant Management

MARCH 11, 2025

On a positive note, people developed a deeper appreciation for social connection and the experience of dining out, making for more guests joining us in our restaurants. Wages have risen roughly 13 percent since early 2023, leveling out at $13.62 We were a sourcing and hiring platform for restaurants.

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Modern Restaurant Management

MARCH 24, 2025

These metrics were then weighted.Yelp measures consumer interest by looking at select actions users take in connection with businesses on Yelp, including viewing business pages or posting photos or reviews. To learn more, Modern Restaurant Management (MRM) magazine reached out to Kadecia Ber, Yelp’s advertising trends expert.

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Modern Restaurant Management

MARCH 5, 2025

My business plan laid out my steppingstones: open three artisanal ice cream shops, create synergy, and ride out the cash flow. We had another big decision to make: do we change who we are at our core to accommodate a co-packer’s production approach, or do we figure out how to remain small batch at scale?

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Modern Restaurant Management

JULY 12, 2024

With 58 percent of consumers prioritizing sustainability when dining out, embracing sustainability within restaurant operations isn’t just a goal, but a strategy to attract and retain customers and boost revenue. The case for sustainable solutions Plastic pollution has reached alarming levels.

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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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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. Culinary methods and sources of inspiration for menus and venues were also part of this group’s discussion. Chef Showcases – Consumers are hungry for culinary experiences curated by chefs.

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Modern Restaurant Management

JUNE 5, 2024

To learn more about the project, Modern Restaurant Management (MRM) staff reached out to The Green Orchid team. What lessons can other restaurateurs take away about being more sustainable and energy friendly? What were any design challenges? Michael Klauber worked with world-renowned kitchen designer Jimi Yui, of Yui Design.

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Certification Sustainability Design Seasonal Menu 474

EATER

NOVEMBER 27, 2024

While it embodies resilience and survival, born out of government rations during forced relocations, not all Native people view it as a cherished tradition. Supported by the Oklahoma Tobacco Settlement Endowment Trust, this green space embodies sustainable Indigenous practices. I call it my healthy, unfried bread.

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Modern Restaurant Management

DECEMBER 28, 2021

The idea of diversifying portfolios toward concepts that were leaner but offered the same – or better – ROI began to take shape. Compared to big-box brand concepts, and even when compared to other poke-style concepts, our operational, labor, and build-out requirements are optimized to start and maintain.

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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. We look at what is popping up on menus, what social cues there are out in the market, and what flavors are popping up.

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Modern Restaurant Management

NOVEMBER 22, 2022

Despite a slowed holiday hiring season, there is still a demand to hire restaurant employees to keep up with the inevitable influx of folks who eat out more frequently around the holidays—in fact, 17 percent of restaurant leaders are still looking to hire workers. Think broadly when it comes to sourcing applicants. How to avoid.

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Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. Think paper straws versus plastic.

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Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Christopher Baron of RedBaron Consulting.

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ChowNow

MARCH 21, 2025

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. Climate & Seasonality: Does the weather impact what people order or when they dine out? Behavioral Factors: How Do Your Customers Dine?

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Modern Restaurant Management

SEPTEMBER 22, 2022

Climate change is causing extreme drought conditions out west, which is harming crops in California and surrounding areas. Restaurant operators would be wise to take the following steps: Be proactive. Prepare now for future food disruptions by proactively developing backup plans, such as finding alternative food sources.

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Food Supply Supplies Food Waste 530

EATER

MAY 16, 2023

In these roles, she made a key observation that would once again change her career trajectory: Young people were flocking to cocktails because the wine industry was out of touch with her millennial generation. The company currently offers five sustainably farmed, low-intervention wines that Olszewski has chosen to be widely pleasing.

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Sustainability Back of House Front of House Agriculture 262

Modern Restaurant Management

MAY 8, 2023

Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.

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Modern Restaurant Management

JANUARY 30, 2024

Sustainable restaurant expansion requires balancing excitement with patience and perspective. Sustainable restaurant expansion requires balancing excitement with patience and perspective. Restaurateurs should thoroughly model out growth plans, get creative on managing cash flow and run lean before considering outside investor dollars.

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Leadership Small Business Hospitality Customer Experience 508

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.

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Modern Restaurant Management

AUGUST 6, 2020

If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Third, menus should take into account changing customer bases. CoGS for the period = $5,000 + $1,000 – $4,000.

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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

JANUARY 16, 2020

Champagne Hand Wall: a wall with curtained squares with gloved hands holding out champagne (or another offering) for the guests to take as they walk up or by. Guests/attendees can take part in creating a large work of art by placing their picture on the wall and then overtime will reveal the overall image.

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Modern Restaurant Management

JULY 29, 2020

In the age of COVID-19, the path to sustainable, safe operations lies in actionable, real-time data. We’ve put together five steps for getting the most out of your data: 1. You won’t need to reference external sources if your own standards go above and beyond the requirements. Define Data-Based, Measurable Standards.

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Front of House Management Management Franchising 539

ChowNow

FEBRUARY 12, 2025

New concepts, ghost kitchens, and delivery-only brands are popping up constantly, making it harder for any single restaurant to stand out. If your restaurant isnt showing up in search results, maintaining strong reviews , or engaging on platforms like Instagram and TikTok, youre missing out on a huge segment of potential diners.

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EATER

SEPTEMBER 23, 2024

But for chefs looking to emphasize the latter, it still starts at the source. This radically seasonal, regional restaurant sources its ingredients exclusively from the ocean, climate-adapted farms, and wild plants of the Mid-Atlantic. Making that creative takes a lot of mental energy.” Take chocolate , for instance.

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