2000 Food Order Specials 
ChowNow
FEBRUARY 7, 2025
Many restaurant operators have misconceptions about average order volume (AOV) and how it works, making statements like: I need more customers to make more money. For example, lets say you have 50 orders in a day that total $2,000 in revenueall you need to do is divide the total revenue by how many orders you have for the day.
Modern Restaurant Management
JANUARY 31, 2025
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of dramatic Valentine's Day shift, best food scenes, and the evolution of c-store foodservice. Food-away-from-home spending is likely to see modest growth as softer consumer spending patterns prevail. ” A Year of Challenges U.S.
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Restaurant Clicks
JULY 19, 2025
Kendall’s has built a loyal following among travelers and locals alike for its straightforward, flavorful food and no-fuss atmosphere. The flavors are bold but balanced, and the food is prepared with the kind of care that comes from decades of practice. It remains one of those places that keeps Alabama’s small-town BBQ spirit alive. #29
Lavu
AUGUST 1, 2025
With technology playing a bigger role in dining, your POS system needs to handle payments, manage orders, track inventory, and even help with staff scheduling. Mobile POS : Perfect for food trucks, pop-ups, or tableside service. Self-Service Kiosks : Best for quick-service restaurants looking to cut labor costs and speed up orders.
Modern Restaurant Management
MARCH 4, 2025
Yelp analyzes the millions of reviews on its platform, along with nominations from its community of users, to generate a diverse list of local eateries, from food trucks to fine dining. This edition ranks the top fraud challenges faced by global food delivery and ride-hailing companies in 2024. Spirits market share totaled 42.2
Modern Restaurant Management
APRIL 29, 2025
Off-Premises Dining Is Essential Nearly 75 percent of all restaurant traffic now happens off-premises—meaning that almost three out of four restaurant orders are taken to go. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.
Modern Restaurant Management
AUGUST 4, 2022
Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. The brigade system is by far the most efficient way to run a kitchen but the old school mannerisms is what needs to change in order to be successful in improving the culture. Chef Patrick Keefe – Culinary Director, Legal Sea Foods.
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