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and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform. and will enable TouchBistro to fully integrate customer loyalty and guest marketing into its all-in-one point-of-sale (POS) and restaurant management platform.
In the US alone, restaurant sales are forecast to hit $997 billion during 2023, according to the latest National Statistics. POS systems tend to be the most fruitful attack targets for cybercriminals, with 75 percent of restaurant data breaches being traced back to compromised POS systems, according to a 2016 Trustwave Global Security Report.
It’s the same selling point as the early days of delivery app Caviar, when it offered a premium product — takeout from higher-end restaurants — in a marketplace that’s otherwise about unlimited options, not curation. It’s called Bankside, with a menu that includes peel-and-eat shrimp, clam chowder, crispy cod sandwiches, and a lobster roll.
Some restaurant chain owners see the transition as a step toward going cashless in the future because restaurant point-of-sale systems make it so easy. Of course, it’s essential for most businesses to accept cash payments in some situations. In 2025, staying competitive means embracing digital payment trends.
On-the-Fly Menu Management. Guests still need to speak directly with a server to place an order, and payment still takes place via cash, card and printed receipts. As restaurant commerce experts, GoTab is helping operators upgrade and improve their POS systems to recast their operations for the post-pandemic era.
Eight months after the acquisition by Capriotti’s, Wing Zone is rolling out a brand refresh which features technology upgrades, a revamped menu, an energized restaurant design and experience, a new logo and other assets designed to further position the brand as one of the undisputed leaders in the chicken wing category.
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Husband-and-wife team Craig and Dianne LeMieux, along with their son Kyle and his wife Saverea LeMieux, have served as the brand’s Colorado area developers since 2016.
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. Ira Moreland, Managing Director of ICV, said, “We are very pleased to complete this transaction and are enthusiastic to deploy our expertise to help grow the Buffalo Wild Wings brand.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the great gift of a restaurant gift card, learning about event professionals, top QSR traffic and digital ordering strategies. Topline numbers show robust restaurant sales growth during November. Same-store sales growth was 1.6
Since its inception in mid-March, more than 500 restaurants around the world have joined the program and are reporting sales ranging from several thousand dollars to up to $60,000. The company is exploring collaborations with corporate partners and charities, as well as merchandise sales, to keep its mission alive. "When
” Purpose-built to serve the e-commerce industry, Green Rabbit was initially founded as Candy.com and managed primarily temperature-sensitive, confectionery products. . By leveraging its own proprietary algorithms, Green Rabbit ensures that all orders are managed and packaged appropriately, resulting in 99.9% Hispanic Promise.
Some restaurant chain owners see the transition as a step toward the future, largely because restaurant point-of-sale systems make it so easy. Not accepting cash eliminates the risk of thefts and reduces crime rates in general. After all, how could the oldest form of currency not be accepted as payment?
Under Internal Revenue Service regulations , employees must keep a daily record of the cash and non-cash tips received, either directly or indirectly. amount of cash tips to their employer by the 10th of the following month. amount of cash tips to their employer by the 10th of the following month. that income.
The focus on theoretical food costs and reports like profit and loss (P&L) statements has also made store-level managers more accountable, he reported. AvT helps corporate and management stay up to date with what’s going on in all stores, starting conversations when necessary and prompting effective solutions. Background.
Fortunately, driving more restaurant sales isn't particularly difficult. The key is to reduce your costs and increase your sales. In 2016, the average net profit margin across the industry was a mere 3%. And when all costs and variables are considered, high-end restaurants need to be particularly well-managed to survive.
Fortunately, driving more restaurant sales isn't particularly difficult. The key is to reduce your costs and increase your sales. In 2016, the average net profit margin across the industry was a mere 3%. And when all costs and variables are considered, high-end restaurants need to be particularly well-managed to survive.
Starting in 2016, New York determined minimum wage increases based on employment location, industry, and number of employees. Tipped food service workers can be paid a cash wage of $10.65, with a tip credit of $5.35, bringing the total pay per hour to $16. What does this mean for restaurants? What is the minimum wage in New York state?
In this edition of MRM News Bites, we feature sobering statistics from Yelp, a ghost kitchen franchise model, franchise explosions expected and falling for for an improved PSL. Yelp Sees COVID Effect. YEA reflects data from millions of local businesses and tens of millions of users on Yelp’s platform measuring U.S. “As U.S.
Average outlet $ sales (velocity) trends have generally been flat or in slight decline in recent weeks. Sales velocity is now +20 percent vs August 24, 2019. Sales velocity is now +20 percent vs August 24, 2019. Sales velocity is now +43 percent year-over-year (comparing the same week one year prior). California.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features interesting and insightful trends from Upserve, order for pickup guest experience study results, the Fraud Aftershock Index and the importance of foot traffic. National Menu Trends. The team at Upserve just released their latest trends report.
PPX Hospitality Brands will manage two restaurant groups headquartered in metro Boston, the aforementioned Smith & Wollensky, and The Strega Group, a collection of Italian chophouses recently acquired from the Varano Group. This edition of MRM News Bites features Boston Market, Danu Partners, P.F. New CEO at Boston Market.
As consumers ramp up their event planning, operators should continue to leverage connected technology solutions to ensure the event booking and management process is streamlined and as user-friendly as possible. Event Planning Is Back. consumers to better understand their feelings about planning events in 2021.
Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. FAT Brands Chairman and CEO Andy Wiederhorn.
The foodservice industry can be a great source of targets with high growth rates, steady cash flows, and moderate risk. Among the fastest-growing lower middle market restaurant chains, the fastest-growing categories in the last three years (to 2019) included bowls and salads and Mexican, surpassing a 10% sales CAGR.
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