Modern Restaurant Management

MARCH 28, 2024

Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. Since then, the practice has become ubiquitous. While a QR code can connect users to a host of static information, a more powerful 2D barcode is on the horizon to offer a wider suite of capabilities with virtually unlimited data storage capacity for instantaneous retrieval with th

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EATER

APRIL 10, 2024

Tomekah George Wonder’s big idea for food delivery is to own every aspect of the process, from recipe development to the moment it ends up at your door A few weeks ago, chef JJ Johnson launched a new restaurant concept in downtown Brooklyn. It’s called Bankside, with a menu that includes peel-and-eat shrimp, clam chowder, crispy cod sandwiches, and a lobster roll.

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Restaurant Business

APRIL 16, 2024

The struggling seafood chain is hoping Chapter 11 protection will help it restructure its debt while keeping its restaurants operating, according to Bloomberg.

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The Salt

MAY 4, 2024

Cargill says that, out "of an abundance of caution," it is recalling several of its ground beef products produced in late April and sold at Walmart locations across the eastern U.S.

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Modern Restaurant Management

MAY 8, 2024

Operators must weigh guest acceptance while making strategic decisions about integrating automation at many restaurant touch points, according to Software Advice’s 2024 Automated Customer Experience Survey. More than half (55 percent) of global consumers say automated food preparation is unacceptable for both quick service and table service restaurants, while nearly half (49 percent) say they’re likely to order food through an artificial intelligence tool, such as a chatbot or drive-

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Modern Restaurant Management

APRIL 30, 2024

Limited Time Offerings (LTOs) have been a staple of the restaurant industry, although their very nature is short-lived. For consumers, LTOs often bring to mind seasonal offerings that have become synonymous with specific times of the year. For restaurants, LTOs create new avenues to connect with customers and generate opportunities for chefs to expand offerings.

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Modern Restaurant Management

APRIL 9, 2024

According to the National Restaurant Association, competition in the restaurant sector is strong. In fact, 45 percent of restaurant operators expect competition to be more intense than last year. Why? A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024.

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Modern Restaurant Management

APRIL 3, 2024

Cyber risks have been around for a long time, but that doesn’t mean they’re static. Attacks are growing more sophisticated and more expensive. The average cost of a data breach in 2023 was almost $4.5 million, a figure that’s more than 15% higher than just three years prior. Statista’s market insights forecast the global cost of cybercrime will increase from $9.22T in 2024 to $13.82T in 2028.

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Modern Restaurant Management

JANUARY 8, 2024

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Read the first part, here. For the second part, click here. QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences.

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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. “This is an alarming statistic for restaurant owners and operators, potentially leading to an increase in lost revenue or creating new peak hours,” Bill M

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Modern Restaurant Management

APRIL 5, 2024

Merch might a somewhat newer term in a restaurant owner's lexicon, but having a focused merchandising effort can connect a person to a brand as well as be a great way to build awareness and put buts in seats. While someone might want to express their admiration by wearing or displaying brand merch, it's important for those brands to create products that will not simply collect dust in a corner.

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EATER

MARCH 13, 2024

A Bar of Their Own opened in Minneapolis March 1. Sports bars that center women’s sports are opening across the country — and doing big business “I was sick of always feeling like an afterthought in fandom when it came to public spaces to view sports,” says Jillian Hiscock, the owner of A Bar of Their Own, a sports bar focused on women’s sports which opened in Minneapolis March 1.

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EATER

APRIL 16, 2024

Medellín’s bounty of coffee beans. | Pergamino After decades of exporting the best coffee, Medellín’s local brands and cafe owners are turning residents on to the world-renowned specialty beans in their backyard and paying it forward to farmers “En casa del herrero, azadón de palo.” In the blacksmith’s house, a wooden hoe. This popular saying in Colombia (which mirrors sayings elsewhere like “the shoemaker’s child always goes barefoot”) references the way specialists often forget to share their

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Hiring

EATER

JANUARY 31, 2024

Jimmy Pan doing his thing. | Photo courtesy of Jimmy Pan. Photo-illustration by Lille Allen Dragon’s beard candy is a staple of Chinese and Lunar New Year celebrations, but in the U.S. and Canada, a generation of candymakers are determining the best way to pass the difficult art to a new generation Even as a kid with severely limited patience, I knew the dragon’s beard candy from Jimmy Pan’s cart was worth the wait.

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EATER

FEBRUARY 27, 2024

Getty Images Probably not, but Wendy’s thinks so Have you ever been eating a cheeseburger and fries, procured from a drive-thru, and wondered “Wow, I wish I could pay even more for this incredibly mediocre lunch?” If so, you’re in luck! Fast food chain Wendy’s has announced plans to test “dynamic pricing” at its locations across the country, beginning in 2025.

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EATER

FEBRUARY 14, 2024

A dessert tray on the Feud set. | Tamara Reynolds On “Feud: Capote vs. The Swans,” being seen lunching is everything. We spoke to food stylist Tamara Reynolds about creating the restaurant — and meals — at the center of that world. There is a reason Truman Capote titled his thinly veiled exposé of New York City’s society women and their secrets “ La Côte Basque.

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EATER

MARCH 20, 2024

Carina Guevara Why TikToks filmed at the taco truck, the taqueria, or otherwise around food feel so much like home I spend a fair amount of time scrolling the depths of Latinx TikTok, and the subject of tacos is inevitably one of the subgenres that takes up much of my FYP. The first time I noticed Mario Lopez appearing in my feed — Lopez, who I still see as the muscly teen heartthrob who first flashed his sparkly dimples as A.C.

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Speaker: James Kahler, COO of Full Course

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Food

EATER

APRIL 12, 2024

David Chang during an appearance on “The Kelly Clarkson Show.” | Weiss Eubanks/NBCUniversal via Getty Images After drawing backlash, Dave Chang released a special podcast episode to explain his side of the chile crunch trademark controversy Last week, chef Dave Chang drew ire across the food community after the Guardian reported that Momofuku, the packaged goods brand that Chang spun out of his popular restaurants, had begun to enforce its trademark on the term “chile crunch” and was sending cea

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EATER

APRIL 12, 2024

David Chang during an appearance on “The Kelly Clarkson Show.” | Weiss Eubanks/NBCUniversal via Getty Images After drawing backlash, Dave Chang released a special podcast episode to explain his side of the chile crunch trademark controversy Last week, chef Dave Chang drew ire across the food community after the Guardian reported that Momofuku, the packaged goods brand that Chang spun out of his popular restaurants, had begun to enforce its trademark on the term “chile crunch” and was sending cea

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EATER

APRIL 2, 2024

Food delivery apps have recently added new fees in response to minimum pay rules in New York City and Seattle. | Getty Images/iStockphoto As delivery discourse rages, don’t forget the middlemen: apps like UberEats, DoorDash, and Grubhub. No one is happy about the delivery apps. Not the customers, who feel gouged by an avalanche of fees. Not restaurants, who feel gut-punched by the commission apps take from them.

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EATER

APRIL 18, 2024

Illustration by Michael Hoeweler ; Collage by Lille Allen Cash app notifications have a way of testing the definition of hospitality Welcome to Rules of Consumption, a column where Eater staff writer Amy McCarthy answers any and all questions you have regarding dining etiquette. Have a conundrum? Email advice@eater.com for answers. Dear Amy, Last week, I drove to a friend’s apartment for a dinner party with a bunch of our mutual college buddies.

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Speaker: Lauren Barash, Vice President, Brand Marketing

In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program

Loyalty Program

EATER

APRIL 5, 2024

Jars of Homiah and Momofuku chili crunches alongside other popular chile crisp brands. | Louiie Victa How the company acquired the “chile crunch” trademark to begin with — and why it’s sending cease-and-desist letters to small businesses using both spellings of the phrase Chile crisp — an infused chile oil condiment layered with crispy fried ingredients, with roots in Asian cuisines — is beloved across cultures, inspiring dozens of entrepreneurs to launch their own brands and at least one standa

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Restaurant Business

APRIL 9, 2024

Five units were in California but the fast-food wage there was not to blame, the fast casual said. The closed restaurants in 10 states and the District of Columbia were "underperformers.

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EATER

JANUARY 25, 2024

FOX Image Collection via Getty I After 22 seasons, Gordon Ramsay’s show remains a safe space for unhinged workplace aggression There’s a point in most Hell’s Kitchen episodes where Gordon Ramsay stops dinner service. There’s a problem: The beef Wellington is raw. Or the scallops are raw. Or the salmon is raw. It upsets Ramsay so much that he’s forced to chuck the beef against a wall or punch the salmon, the full force of his fist making raw fish shards fly everywhere.

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EATER

MARCH 29, 2024

Photo-illustration by Lille Allen; Cadbury Creme Egg by David Cooper/Getty In the U.S., Cadbury chocolate is a uniquely seasonal treat There is no clearer sign that Easter — and thus, spring — is approaching than the appearance of Cadbury Creme Eggs on candy shelves across the country. With its ovoid chocolate shell and sweet filling, visually reminiscent of the inside of an egg, the Cadbury Creme Egg is arguably Easter’s most recognizable candy.

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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.

2024

Restaurant Business

MARCH 14, 2024

The Washington, D.C.-based chain has a (sort of) new CEO who has made lots of changes. His message to workers: Uncover those neck tattoos and crank up the music. You can be you.

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Operations 128

Restaurant Business

APRIL 24, 2024

Boost margins without alienating customers. IFMA's Restaurant Margin Optimization Model offers insights from industry leaders on menu engineering, supply chain efficiencies, and marketing tactics.

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Supplies Menu Marketing Operations 120

Restaurant Business

APRIL 18, 2024

Kiosks’ benefits aren’t on the labor line, casual dining does some soul searching and you can’t eat ice cream while on the phone are among the lessons from the three-day event.

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