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Top Three Reasons Why Multi-Unit Operators Should be Looking at Fast Casual Brands to Expand their Portfolio in the Restaurant Industry

Modern Restaurant Management

Fast casual brands, like the one I currently work for – Modern Market Eatery – are increasingly taking over that space and earning a loyal following for their culinary flexibility and innovation that they can serve up at prices less than upscale dining.

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LSM in Action: A Restaurant Brand’s Secret Weapon

Modern Restaurant Management

Ray Kroc, McDonald’s Founder/Fast Food Innovator, said it best, “Look after the customer and the business will take care of itself.” Here’s an example of LSM in action: In 2009, I had the incredible honor of spearheading the launch of the McCafe brand in Raleigh as an identified test market.

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Five Common Seasonal Hiring Mistakes and How to Avoid Them

Modern Restaurant Management

Despite a slowed holiday hiring season, there is still a demand to hire restaurant employees to keep up with the inevitable influx of folks who eat out more frequently around the holidays—in fact, 17 percent of restaurant leaders are still looking to hire workers. How to avoid. How will it affect your yearly revenue and yearly spend?

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How can coffee shops expand into other international markets?

Perfect Daily Grind

Read on to find out what they had to say. However, in 2009, we started serving espresso-based beverages as well.”. One of the biggest driving forces behind the global growth of specialty coffee is a rising consumer demand for more sustainable, high-quality coffee. Entering new markets as a specialty coffee brand.

Marketing 141
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MRM Research Roundup: Mid-April 2020 Edition

Modern Restaurant Management

As more restaurants focus their undivided attention on their off-premise offerings and guests adapt their consumption to this new environment, plus some of the government relief measures take effect, some small improvements may lie ahead.” Two-thirds (66 percent) of consumers say they have ordered take-out/delivery in the past 2 weeks.

2020 196
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New-Wave Bakeries Are on the Rise in Puerto Rico

EATER

In 2000, she left Puerto Rico to train as a baker in the Dominican Republic; upon her return, she saw her breads weren’t turning out the same due to the addition of other ingredients such as potassium bromate in flour milled in Puerto Rico. Laborde personally hired a courier out of Florida to deliver King Arthur from North Carolina.

Workshop 113
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How I Got My Job: Leading the Dining Program at a Working Farm and Writing Cookbooks

EATER

I am sort of the conduit for teaching, taking all of the information and creating the structure around it. The cooks and I take that and brainstorm dishes. I started out there as a deli worker when I was 16 and loved it. What was the biggest challenge you faced when you were starting out in the industry?