Modern Restaurant Management
JULY 26, 2021
As restaurants continue to enter this period of recovery, they will have to tackle a new slate of challenges. The campaign began in 2018 to raise awareness about the positive effects of taking a lunch break on workers’ wellbeing. That is why Tork commissioned new research as part of its annual Take Back the Lunch Break Campaign.
Modern Restaurant Management
AUGUST 16, 2021
restaurant recovery is underway, but it will take time for it to return to pre-pandemic levels fully,” said David Portalatin, NPD food industry advisor and author of Eating Patterns in America. The restaurant industry has made progress restaffing, but job recovery for the industry is lagging the overall economy. “The U.S.
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Modern Restaurant Management
MARCH 8, 2024
Overall, “large parties,” or a party with eight or more guests, had a +2 percent increase in same-store transactions in Q4 2023 compared to Q4 2022. Cheers to 2023: Overall, restaurant and bar guests drank approximately +11 percent more alcohol in Q4 2023 compared to the average for Q1 through Q3 2023.
Rocket Fuel
MAY 1, 2023
increase over the previous year. Despite this rebound, counter sales are still significantly lower than pre-pandemic rates of 34.82% in 2018 and 29.68% in 2019. At the end of their order, program your kiosks to up-sell desserts, or an additional value menu item. Kiosks are a phenomenal tool to increasing your average guest check.
Modern Restaurant Management
FEBRUARY 17, 2021
Recovery won’t happen overnight, but the industry will recover with lessons learned and new ways of thinking already in place.” On average, guests in Kansas City spent 11 percent more per order than guests in Tampa Bay. The number of gift cards sold during this period was significantly lower than in 2018 and 2019.
Modern Restaurant Management
APRIL 20, 2021
In this edition of MRM Research Roundup, we feature news of the expected pent-up demand from guests, the Great Restaurant Restart and delivery trends. Additional key findings from the survey include: Over a third (38 percent) of respondents plan to have between 1-20 guests, with 32 percent planning to have under 50. TableSafe, Inc.
Black Box Intelligence
AUGUST 9, 2021
According to Black Box Workforce Intelligence data, half of hourly front-of-house workers left within 90 days in 2018, compared to 43% in 2017. The industry’s labor challenges will persist through the economic recovery and beyond. The numbers are similar for hourly back-of-house staff. Strategies to reduce turnover.
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