Fast Casual Food Safety Seating Website Management 
Modern Restaurant Management
JUNE 3, 2021
Throughout subsequent waves of the pandemic, the reports explored the growth of off-premise strategies including the spike in mobile apps and, more recently, captured softening safety concerns among consumers when they began favoring shorter wait times over safety protocols. ” Highlights from the report include: Fast Food.
Modern Restaurant Management
DECEMBER 28, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. The younger generations don’t just want great food, they expect memorable experiences. Innovative and inviting outdoor seating is going to be crucial in order for restaurants to survive.
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Modern Restaurant Management
MAY 7, 2020
The 31-year-old, fast casual, farm-to-table chain was doing well, prior to COVID-19. Guests would be seated at every other table or booth so as to maintain a safe distance. Bar seating will be removed and reconfigured to allow six feet between bar stools. And, customers temperatures may be checked upon entry.
Modern Restaurant Management
AUGUST 17, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features consumers' dining desires, the power of personalization and the untapped opportunity in localized marketing. Quick service and fast casual segments continue outperforming full-service restaurants by a very wide margin.
Modern Restaurant Management
JUNE 1, 2020
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features foot traffic trends, the rise of the cautious consumer and the takeout shakeout. The consumer segments most likely to use alternative channels for order are: Younger consumers (<34 years old) – 34 percent app / website order intention.
Modern Restaurant Management
MAY 18, 2020
US Foods Holding Corp. launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. The Restaurant Reopening Blueprint is informed by interviews with key stakeholders such as diners, restaurant staff and US Foods consultants and chefs. Click here to view the application and instructions.
Modern Restaurant Management
MAY 5, 2021
But for the QSR industry specifically, consumer expectations increased as priorities moved to health and safety first, which have, in turn, shaped decision making, long term brand engagement and buying behavior. In fact, 30 percent of recent casual dining visitors think there is an opportunity to improve the quality of the beverage offer.
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