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"The pandemic hampered the industry and it’s never fully recovered," Richard Birke, Chief Architect at JAMS Pathways, observed. "Customer expectations changed. Employee expectations changed. Financial dynamics changed. So, even though we’re back to dining in, the damage has been done, and it manifests in all kinds of ways." Birke discusses the rise of internal conflicts in the hospitality industry with Modern Restaurant Management (MRM) magazine.
Mississippi has a strong barbecue scene rooted in tradition and local pride. From small towns to bigger cities, you’ll find spots that have been serving for years alongside newer places gaining attention. What makes these restaurants stand out isn’t just the food, but the people behind them and the way they stick to what works. Many are family-run, and their methods have been passed down over time.
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Barbecue has long been a part of Virginia’s food culture. Across the state, you’ll find spots that keep things simple but full of flavor. From small roadside joints to busy neighborhood favorites, each one has its own way of doing things. Some focus on smoky, slow-cooked meat, while others stick to old family recipes passed down for years. What they all have in common is a real passion for barbecue and a steady following from people who keep coming back.
In the fast-paced world of food service, every second counts. Long wait times can lead to frustrated customers and lost revenue. That’s where the right POS features make a real difference. Modern point-of-sale systems go beyond order processing—they streamline operations, reduce bottlenecks, and improve table turnover. Whether you’re running a quick-service counter or a full-service restaurant, the right tools can significantly enhance your speed of service.
How you approach restaurant marketing can be broken into two main categories: Attracting new customers to your restaurant Earning more from the customers you already have Most restaurant operators pour time and money into the first, but often overlook the massive opportunity in the second. Think about it: earning more from the customers you already have is significantly easier than convincing new customers to try out your restaurant.
How you approach restaurant marketing can be broken into two main categories: Attracting new customers to your restaurant Earning more from the customers you already have Most restaurant operators pour time and money into the first, but often overlook the massive opportunity in the second. Think about it: earning more from the customers you already have is significantly easier than convincing new customers to try out your restaurant.
After leveraging lower food costs with vendors and finding local sources for many of its day-to-day needs, Texas Inn has been able to lower prices on close to half of its menu items. “We’ve always been known for 'good, fast, and cheap” food, but in the last five years, we have struggled to provide value for customers,” Dave Saunders, Managing Partner and Owner of the Virginia-based restaurant, shared with Modern Restaurant Management (MRM) magazine. “We knew dou
Many specialty coffee shops, such as Proud Mary, Rosslyn, and ONA, to name a few, offer rare or high-end lots as part of their reserve menus. But there’s a steadily growing number of cafés that are building their branding around exclusively serving auction and competition coffees. Most recently, Lohas Café opened in Bogotá, Colombia. The coffee shop offers a selection from notable local producers, including Néstor Lasso, Jhoan Vergara, and Jonatan Gasca, whose coffees are often a fixture in the
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Matcha is having its moment. From small independent specialty coffee shops to larger chains, the vibrant green tea powder is taking over menus. Younger consumers, particularly Gen Z, are driving the trend as they turn away from black coffee in favour of more creative, trendy drinks. Indeed, matcha lends itself well to customisation, serving as a base ingredient rather than the primary focus of a drink.
Florida is packed with places that know how to do BBQ right. From roadside joints to family-run spots that have been around for years, the state has something for everyone who loves smoky, slow-cooked meat. Whether you’re in a small town or a big city, you’re never too far from a place serving up BBQ that locals swear by. This list pulls together 30 of the best BBQ spots across Florida, based on real opinions and strong reputations.
Monthly Restaurant Trends Review Out of the Box: June 2025 Same-store sales rose 2.0% in June, making it the industry’s strongest month since January. Only three of the past 22 months have posted stronger sales growth results than June 2025. The weakest regions in sales growth border the southern edge of the country; the strongest? Clustered along the Northeastern coast.
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For years, loyalty building was treated like a garnish that operators sprinkled on top of the “entrees” of bigger promotional strategies like traffic, advertising, and limited-time offers. Restaurants haphazardly threw punch cards and generic discounts on the proverbial plate as incentives, but rarely gave them the spotlight.= But now? Loyalty is proving to be the secret sauce — the flavor that ties the whole dish together and keeps guests coming back for more.
Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the week. Editor’s note Amid US President Trump’s seemingly endless tariff threats, China will remove all import levies on 53 African countries, including coffee-producing nations. In recent years, Africa’s exports to China have been steadily increasing, playing a crucial role in boosting the development of the continent’s agricultural sector.
Barbecue is a big part of Georgia’s food culture. From small towns to busy cities, you’ll find local spots that have been serving for years, often with smokers running all day and recipes passed down through generations. This list of the 30 best BBQ places in Georgia focuses on the ones that stand out for their steady quality, strong community support, and the way they keep things simple and honest.
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Restaurant customer acquisition cost boils down to two things: How much you’re spending to market your restaurant How many new customers you’re actually getting from those marketing costs Most restaurant operators are solid on the first part. They create marketing campaigns, post content on social media, and send out email blasts—then cross their fingers and hope for the best.
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