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How Restaurants Can Survive (and Thrive) in Periods of Economic Turmoil

Modern Restaurant Management

Prior to the 2008 financial crisis, the restaurant industry was quite traditional. This includes computerized voice assistance in drive-through lines, personalized menus based on order history and dietary preferences, as well as customized menu suggestions. Utilize Technology. Simply pay it off each month to begin building your credit.

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Restaurants Surviving & Adapting in the Pandemic: Motorino

ChowNow

After opening in 2008, Motorino has gone from one location in Brooklyn serving the best pizza in the city to well over a dozen storefronts across New York City, Dubai, Singapore, Hong Kong, and beyond. In the beginning of March 2020, their three New York locations launched their own branded online ordering with ChowNow.

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MRM at Five: What Issues Have Impacted Restaurants?

Modern Restaurant Management

Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual. Many restaurants have added staff to the team to update their online activities, work on design and to help them adapt to new marketing trends.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

While the company has products specifically designed for each vertical, such as appointments, eCommerce, online ordering and reservation management, its uniqueness lies in offering high-powered capabilities that every business needs. online recipes. ” Tastewise Data. social interactions, and 1.2M

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Why Cali BBQ is a Digital-First Restaurant

7 Shifts

We started our restaurant in 2008, during what is now known as The Great Recession. Then we started to tell our own story online. Walchef (@shawnpwalchef) It took a pandemic to get us out of our outdated legacy POS system and switch to Toast for its cloud-based and real-time ordering capabilities. Atmosphere entertains guests.

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The Guide to Success with Ghost Kitchens for Restaurant Owners

7 Shifts

And like the 2008 financial crisis showed us the necessity of food trucks , the pandemic brought ghost kitchens into the light and accelerated their growth. For example, a brand may prepare a bulk of their ingredients in a commissary kitchen, and assemble to order in a ghost kitchen. What are the benefits of a ghost kitchen model?

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MRM Research Roundup: End-of-May 2020 Edition

Modern Restaurant Management

Many guests complained of long wait times for curbside pickup orders. Gen-Z has had the most significant adoption rates, with over 14 percent of Gen-Z consumers using 3PD to order from a restaurant since March 15th of this year. Going forward, there will be a shift in how consumers evaluate where they choose to order from.

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