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Restaurant Insiders on 2020 Lessons Learned, Part Two

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? Here are their responses. Click here for part one. Scott Lawton, CEO and cofounder at bartaco. Barry McGowan, CEO Fogo de Chão.

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The State of New York Restaurants in 2020

7 Shifts

The Indoor Dining Blueprint Governor Cuomo recently announced their new blueprint for indoor dining , which somewhat opens up indoor-only restaurants to the public. A restaurant is not just the restaurant owner, a restaurant is the kitchen staff, waitstaff, the whole industry around restaurants.

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Insiders

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Three Ways Technology Can Help Restaurants Navigate the Challenges of Inflation

Modern Restaurant Management

Just as restaurants were on the path toward recovery after COVID-19 closures and safety restrictions, the current economic conditions continue to present challenges for the industry. Recent surveys are showing the vast majority of Americans have been cutting back on dining out.

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MRM Franchise Feed: Modular Chicken and 2020 Year-End Results

Modern Restaurant Management

“While this 2020 required us to pivot, we’ve been able to stay focused on maintaining our position as the fastest growing fast casual brand,” said Swenson, who joined Dave’s Hot Chicken at the tail-end of 2019. Modular Chicken. Golden Chick is introducing its first modular constructed building. Hot on Hot Chicken.

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Restaurant Experts’ 2021 Outlook, Part Two

Modern Restaurant Management

People have so many options when it comes to dining out so we need to go above and beyond. People have so many options when it comes to dining out so we need to go above and beyond. Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses.

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Restaurant Insiders on 2020 Lessons Learned, Part One

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry insiders for their perspection on 2020: What lessons did you learn and what do you feel the restaurant industry learned this year? From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience. Here are their responses.

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MRM Franchise Feed: Virtual BBQ and Pieology in China

Modern Restaurant Management

Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.

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