Margin Edge

MAY 10, 2021

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Food 52

Food Point of Sale Fast Casual Seasonal Menu 52

Modern Restaurant Management

APRIL 15, 2020

Limited-service restaurants (those in quick service and fast casual) had a sharp acceleration in their guest check growth, as consumers likely shifted to larger off-premise orders to feed multiple people at home. Fine dining and upscale casual were the worst performing segments during March based on same-store sales growth.

2020 173

2020 Fast Casual Point of Sale Online Ordering 173

Restaurant Clicks

NOVEMBER 2, 2021

Pammy’s takes the look and feel of a traditional Italian trattoria and combines it with a New American-style menu. The menu rotates regularly, but if you have a chance, get the sea scallops. The food here is fresh, seasonal, and fantastic. Table only offers a prix fixe menu, and that rotates. Make a Reservation.

Seasonal Menu 109

Seasonal Menu Reservations Back of House Online Ordering 109

7 Shifts

MAY 2, 2023

In 2018, Cúrate was named one of the 40 most important restaurants of the decade by Esquire and recognized as one of the nation's 100 best wine restaurants by Wine Enthusiast. That discrepancy was most noticeable during the holiday season, when the restaurant is busier than ever. Holiday weeks are crushing.

Front of House 195

Front of House Back of House Insurance Seasonal Menu 195

Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. “With holiday traditions disrupted and people dining in smaller groups, they are looking to for inspiration and want to try something new,” added de Montfort Walker.

2020 167

2020 Point of Sale Seasonal Menu Consumer Goods 167

Modern Restaurant Management

DECEMBER 16, 2019

While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. Fine and Family Dining Hurt by Holiday Shift. The best performing segments during November were those whose sales are the most negatively affected by Thanksgiving: fast casual, upscale casual and casual dining.

2019 103

2019 Compost Mobile Ordering Point of Sale 103

Modern Restaurant Management

FEBRUARY 27, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. percent between 2015 and 2018, compared with a 2.5

2020 163

2020 Influencer Point of Sale Food Safety 163

EATER

JUNE 12, 2023

West Cameo Cafe 8111 NE Sandy Boulevard, Portland, OR | 7703 NE 72nd Avenue, Vancouver, WA Cameo Cafe exudes pure diner energy: Waitresses constantly refill coffee mugs, the menu offers a laundry list of griddle standards, and a bustling energy hums between a cook churning out orders at the behind-the-counter flattop and the cottagecore dining room.

Seasonal Menu 102

Seasonal Menu Back of House Food Order Dine-in 102

Modern Restaurant Management

NOVEMBER 2, 2021

The new restaurants — as well as upgrades to existing locations — will adapt the company’s new, modern, and inviting “Fresh Forward” design and meet the needs of today’s consumer with comfortable guest indoor dining spaces as well as numerous delivery and order ahead options, with a strong digital first strategy.

Franchise 178

Franchise Franchising Leadership Beverage 178

Margin Edge

AUGUST 6, 2019

Creating recipes and setting your initial menu pricing is Restaurant 101. If you’re using a manual system or some combination of manual and computer-based management, time constraints may mean you can only track a shortlist of key ingredients or menu items: your biggest sellers, the most margin-sensitive or both.

Dine-in 44

Dine-in Food Point of Sale Fast Casual 44

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Even cost of sales may go down as the ghost kitchen typically has a smaller, more manageable menu. Plant-based Menu Items. Jim Collins, CEO at Kitchen United.

2020 135

2020 Kitchen Safety Consumer Goods Point of Sale 135

RGU

OCTOBER 21, 2019

In 1971, the building where fast food was born was demolished and turned into an unofficial museum for the chain by restaurateur Albert Okura. ​1968: Minnie Pearl's Fried Chicken ​ Minnie Pearl's Fried Chicken was a fast food franchise started in 1966 as a competitor for the nationwide sensation Kentucky Fried Chicken.

2008 40

2008 2000 2001 Fast Casual 40

Modern Restaurant Management

NOVEMBER 1, 2019

"We're ready for the next step in the brand transformation that began when I came on board in 2018," said Paul Macaluso, Krystal president and CEO. "We've The brand has rebuilt nine restaurants since 2018, generating first year-over-year comp sales ranging from +29.8 percent to +107.5 ” Coolgreens Turns 10.

Franchise 78

Franchise Franchising Fast Casual Point of Sale 78

Single Platform

SEPTEMBER 11, 2018

The restaurant industry has continued to transform and adapt since the first known dining establishment opened its doors in 18th century France. We’re not going to delve that deep into the history of dining out, but we’ll explore 5 ways the U.S. The concept of evolution doesn’t only apply to Darwinian theory. Fluctuation in the U.S.

Fast Casual 36

Fast Casual 2008 Social Media 2009 36

Modern Restaurant Management

MARCH 11, 2020

.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. ” Spring Scoop highlights include: Elevated, Upsell-Worthy Bar-and-Grill Favorites. Plant-Forward Offerings.

Bar 124

Bar Cash Management Loyalty Program Point of Sale 124

Modern Restaurant Management

OCTOBER 16, 2019

“Fast food options usually fall into two buckets: fast, healthy, and unaffordable, or fast, unhealthy, and affordable and nothing in between. Combining our backgrounds in tech, automation, and culinary fine dining, we knew we could fill this void to give more people access to healthy, high-quality food.”

Food Truck 121

Food Truck Customer Service Customer Experience Front of House 121

Modern Restaurant Management

AUGUST 28, 2020

Etana Diaz, who began her career as a pastry chef and a line cook in fine dining, but found her true love for butchery after discovering that pastry wasn’t her passion. In 2018 she became the first solo woman to win Grand Cochon, a national whole hog cook-off. He left behind a huge legacy.”

Allergens 118

Allergens Kitchen Safety Guest Recovery Customer Service 118

KaTom

JUNE 15, 2020

The menu is all delicious and comforting, so you can’t go wrong, and you can probably ask for a few coloring pages to be thrown in with your order. If your visits there have been mainly to nosh apps and drink beers while watching a few innings of Bulls baseball, there’s an incredible menu to explore. Brews & Booze.

Food Truck 78

Food Truck Seasonal Menu Front of House Back of House 78

Single Platform

SEPTEMBER 11, 2018

The restaurant industry has continued to transform and adapt since the first known dining establishment opened its doors in 18th century France. We’re not going to delve that deep into the history of dining out, but we’ll explore 5 ways the U.S. The concept of evolution doesn’t only apply to Darwinian theory. Fluctuation in the U.S.

Fast Casual 28

Fast Casual 2008 Social Media 2009 28

Modern Restaurant Management

NOVEMBER 5, 2019

During that period, McDonald's also undertook several "velocity growth accelerators," including (1) an Experience of the Future layout, which features a combination of ordering flexibility, customer experience, and a more streamlined menu; (2) mobile ordering and payments; and (3) delivery alternatives. "When in January 2017.

Waste 86

Waste Food Leadership Customer Service 86

Modern Restaurant Management

SEPTEMBER 14, 2021

SpotOn is quickly becoming a part of everyday life for consumers across the country whenever they shop, dine, or visit a stadium or a college campus.” With the fast pace and limited resources of restaurants, this offering gives restaurants one less thing to worry about and allows them to focus on their team and business.

Food 159

Food Tip Distribution Guest Recovery Food Safety 159