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Face Pay Network, Restaurant of the Future and The Main Course

Modern Restaurant Management

“Restaurant of the Future: How to Take Advantage of the Digital Transformation,” a panel discussion about how technology spurred by COVID-19 will help shape the way restaurants operate, will take place on Thursday, Aug. Brad Duea – CEO, Restaurant REVOLUTION Technologies. Restaurant of the Future Panel. 20 at 4 p.m.

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MRM Research Roundup: Mid-April 2020 Edition

Modern Restaurant Management

Merchandise orders–t-shirts, home-cooking kits, or anything else off-menu–have also steadily increased between 30-50 percent week-over-week for the last three weeks. While bev-al products that tend to receive a seasonal summer boost stand to lose in their traditional channels (i.e., For more data, click here.

2020 491
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MRM Franchise Feed: Opportunity is Barking and the Spirit of BBQ

Modern Restaurant Management

The operating model and menu are adaptable to any environment with different options including kiosks and free-standing locations with a drive-thru, ranging from a few hundred square feet up to 2200 square feet. " Catering is different: restaurants require different menus, operations, and technology to manage their catering business.

Franchise 414
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MRM Plant-Based: New Look for Veggie Grill and Plant-Based Pizza Toppings

Modern Restaurant Management

to add Meatless Farm’s plant-based products to its menu. Beginning today, guests can order from the restaurant’s ‘Meatless Monday’ menu, which consists of Pomodoro’s signature italian dishes, reimagined with 100-percent plant-based ground in place of traditional meat. It’s just a delicious meatball.”

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MRM Research Roundup: Catering, Kiosks, Tipping and Dry January

Modern Restaurant Management

As the economy and market settle into predictability we’ll start to see more innovation and a focus on technology for guest acquisition, loyalty, and ordering advancements.” Slice of the Union Slice, the consumer ordering app and technology platform, released its fifth annual “ Slice of the Union. ''

Catering 251
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MRM Franchise Feed: CPK in Canada and Real Famous BBQ

Modern Restaurant Management

We think CPK’s creative California vibe and innovative menu will resonate with Albertans and offer something completely new in the market.” Other enhancements, including overhauls of the brand’s technology systems and mobile app, are on the horizon. Bojangles' Culinary Innovation. Chef Marshall Scarborough.

Franchise 383
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IHOP Flip’d and 12 Days of Giftmas

Modern Restaurant Management

“In looking at what exists today in terms of fresh, fast menu options — particularly at breakfast — there’s still tremendous opportunity for growth,” said Jay Johns, President of IHOP. Jeffers comes to Ordermark after serving as CEO for TakeOut Technologies (“TakeOut Tech”), a Laguna Hills, Calif.