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MRM Research Roundup: Mid-October 2020 Edition

Modern Restaurant Management

The Manifest surveyed 501 people about their food delivery and restaurant habits during COVID-19 and found that two-thirds of people ate in-person at a restaurant in July 2020. Nearly two-thirds of people (65 percent) ordered food delivery in July 2020 as food options remain in-demand, but restaurant profit margins decrease with delivery.

2020 553
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MRM Research Roundup: Mid-April 2020 Edition

Modern Restaurant Management

Limited-service restaurants (those in quick service and fast casual) had a sharp acceleration in their guest check growth, as consumers likely shifted to larger off-premise orders to feed multiple people at home. Easy online ordering – Easy online ordering was nearly tied for second.

2020 491
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Get Ready for the Post-COVID Economy Now!

Embrace the Suck

Much longer than that and eating canned food and instant ramen will become very boring. Look back to a black swan event you might have already been through the events on September 11, 2001. If you don’t have online ordering, you should look into it. Most restaurants and bars got caught with their pants down.

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MRM Research Roundup: Mid-Year 2020 Edition

Modern Restaurant Management

There has also been an increase in review content for Black-owned restaurants and food businesses (up 9X) and nightlife (up 13X). Review mentions of “Back-owned” (and related terms) also skyrocketed, up 426 percent, as people look to support and surface these businesses to the community.

2020 450
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The National Restaurant Association, Explained

EATER

At the onset of the COVID-19 pandemic, the National Restaurant Association lobbied to keep restaurants open, even as data increasingly showed that restaurants and bars were sites of high transmission of the virus. There are other vendors that offer food-handler certification courses, but ServSafe is arguably the most prominent.

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How the Home Pantry Got Cheffy

EATER

“There was this notion of, ‘Well, gosh, I’m an American civilian, I’ve been eating standardized food my whole life,’” explains Andrew Friedman, the host of Andrew Talks to Chefs and author of Chefs, Drugs and Rock and Roll.

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The Best Salad Chains In America

Restaurant Clicks

Building healthier communities by connecting people to real food” is the motto of Sweetgreen. Chopt was founded in 2001 and has been serving the freshest, and spiciest, salads since its opening. But how does Chopt maintain a fun atmosphere and fresh food all at once? The chain uses a full-bar operation. Sweetgreen.