Modern Restaurant Management

FEBRUARY 27, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the National Restaurant Association's State of the Indusrty Report, food industry pressures, foodservice opportunities, influencer marketing, foot traffic analysis and the dining-out dollar. percent between 2015 and 2018, compared with a 2.5

2020 482

2020 Influencer Point of Sale Food Safety 482

Modern Restaurant Management

MARCH 3, 2023

A Return to Normal The National Restaurant Association released its 2023 State of the Restaurant Industry report, which examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead. million by the end of 2023.

2023 508

2023 Consumer Goods 2022 Point of Sale 508

Modern Restaurant Management

DECEMBER 3, 2020

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. The recently updated menu also includes housemade chips and freshly baked chocolate chip cookies.

Franchise 415

Franchise Franchising Catering Online Ordering 415

Modern Restaurant Management

MAY 7, 2021

Randy’s Donuts began franchising internationally in 2018 with development deals for 20 stores in South Korea, five stores in portions of Saudi Arabia and nine stores in the Philippines. Saudi Arabia had a successful pop-up store at the 2019 Riyadh Season and is opening its first permanent store in Jeddah this summer.

Franchise 433

Franchise Franchising Sustainability Fast Casual 433

7 Shifts

AUGUST 19, 2020

2018 saw a record high 74.9% This takes your attention away from your core management responsibilities—plus a continuous stream of new, untrained staff can lead to mistakes and poor guest service. Providing a restaurant staff training manual to new staff also suggests you take their role—and career development—seriously.

Training 370

Training Kitchen Safety Customer Service Food Safety 370

EATER

DECEMBER 7, 2022

Menus brim with callouts to potatoes from the neighboring Pemberton Valley (reputedly some of the world’s best), oysters from British Columbia’s Fanny Bay and Desolation Sound, and wines from around the province. If you need to pick up some coffee and snacks, turn to Whistler’s exceptionally strong pastry scene. Leila Kwok. Tartar at Oso.

Seasonal Menu 246

Seasonal Menu Hotels Tourism Back of House 246

Modern Restaurant Management

NOVEMBER 2, 2021

The concept is centered around a 900-degree coal fired oven, and its streamlined menu offers “well-done” pizza, coal fired chicken wings, homemade meatballs, and a variety of handcrafted sandwiches and salads. Expansion will take place throughout Texas, Oklahoma, and Kansas, all of which are home to existing territories.

Franchising 450

Franchising Franchise Leadership Beverage 450

Modern Restaurant Management

AUGUST 5, 2020

The product will be rolled out in phases, with an introductory product available in the North American market in the coming weeks. “I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. “The bites are baked just right; choose a dip then take a sip! Contest Details.

Food Safety 527

Food Safety Mobile Ordering Online Ordering Kitchen Safety 527

Modern Restaurant Management

DECEMBER 16, 2019

While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. But for other segments, namely fine dining and family dining, this holiday actually means an increase in sales as many families travel, get together and celebrate by dining out. First, at 2.1

2019 323

2019 Compost Mobile Ordering Online Ordering 323

Modern Restaurant Management

SEPTEMBER 27, 2024

Cashiers came in third place taking up seven percent of all open roles. Coping with seasonality and fluctuations in business (37 percent) Economic instability impact on F&B businesses This could indicate that a period of inflation in the US, initiated by COVID-19, may well have impacted small businesses in this industry.

Food Truck 251

Food Truck Fast Casual Food 2024 251

EATER

DECEMBER 15, 2021

Lots of the houses had little trains you could take [through the cellars] that were reminiscent of something you would have seen at Disney World,” remembers Christian Holthausen, a French-American strategic consultant in the wine & spirits industry, of his early career in Champagne in the 1990s. AR Lenoble.

Back of House 290

Back of House Tourism Hotels Vineyard 290

Modern Restaurant Management

MARCH 11, 2020

.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. ” Spring Scoop highlights include: Elevated, Upsell-Worthy Bar-and-Grill Favorites. Plant-Forward Offerings.

Bar 388

Bar Cash Management Loyalty Program Point of Sale 388

7 Shifts

OCTOBER 10, 2019

October has arrived, the leaves are falling, and spooky season has officially begun. With over 20% of restaurant staff reporting that Halloween is the busiest holiday at their restaurant, you shouldn’t shrug off the spooky season. Halloween Specials and Menu Ideas for Restaurants and Bars ?????

Specials 231

Specials Bar Seasonal Menu Events 231

EATER

NOVEMBER 4, 2020

By the 1920s, this type of chile con queso was a common menu item in Texas restaurants and home kitchens. Not having to dice peppers was appealing, and an inexpensive canned good that could add so much seasoning to household staples was appreciated. million in sales in 2018. However, according to food writer Robert F.

Back of House 325

Back of House 2002 2005 Merchandise 325

EATER

SEPTEMBER 30, 2024

When Peter Platt was in Newport, Oregon in 2018, visiting Local Ocean Seafoods to bring them on as a supplier, he spoke with some of the fishermen docked outside the waterfront fish market and restaurant. All of this makes it harder to keep menu prices consistent and run a profitable business. climate has a lot to do with it.”

Food Supply 312

Food Supply Pricing Agriculture Supplies 312

Modern Restaurant Management

FEBRUARY 28, 2020

” At 3,900-square-feet, the build out of AQUAlounge is projected at $5 million, and construction is scheduled to begin in February of 2020. In addition, the proceeds from the evening benefited Action Against Hunger, a global humanitarian organization that takes decisive action against the causes and effects of hunger.As

Coaching 419

Coaching Point of Sale Customer Experience Retail 419

Modern Restaurant Management

AUGUST 14, 2020

Fazoli’s guests can place an order on their phone or digital device and have their favorite menu item along with hot, fresh breadsticks delivered, available for pick-up through the drive-thru, brought directly to them with curbside service, or have it ready inside the restaurant in a dedicated space for its pronto pick-up orders.

Franchise 474

Franchise Franchising Kitchen Safety Food Safety 474

7 Shifts

SEPTEMBER 19, 2019

Problem 2: Compliance Issues Scheduling to balance overtime, time off, and availability is hard enough—but when you throw labor laws into the mix, many managers can fail to comply due to not fully understanding the laws or simply not having the time to figure them out. Let's not forget that you also have to cope with a loss in productivity.

Management 284

Management Management 2019 Employee Relations 284

Goliath Consulting

MAY 8, 2020

Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase employee retention as they gain new skills and varied tasks that challenges and keeps them busy (1). Catering also gives businesses brand exposure and valuable marketing opportunities.

Catering 248

Catering Point of Sale Delivery Customer Service 248

7 Shifts

NOVEMBER 5, 2019

Google My Business is a free tool you can use to manage your Google Search and Google Maps presence without taking potential customers to a website or a listing account. It allows you to provide a menu link that helps customers immediately connect with your restaurant and make a faster decision. What is a Google My Business Account?

Website Management 253

Website Management Customer Service Customer Experience Online Ordering 253

Modern Restaurant Management

MARCH 8, 2024

Comfort Foods Heat Up Q4 – soups take the lead, while salads chilled out: Soup and stews warmed up with +25 percent more orders than the average from Q1 through Q3, closely followed by ramen and noodles (+13 percent), curry (+12 percent), dumplings (+8 percent), steak (+5 percent) and rice (+5 percent).

Catering 251

Catering 2024 2023 Guest Recovery 251

EATER

DECEMBER 14, 2020

Instead of seven vendors, there will be five; two vendors in the initial lineup already have brick-and-mortar locations, and taking on the additional obligation of a food hall stall no longer makes sense. Gomez’s pivot, born out of necessity, has hit on a business model that works for right now. says Powazek.

Back of House 264

Back of House Consumer Goods Small Business Food Supply 264

Modern Restaurant Management

SEPTEMBER 15, 2020

“We have officially rolled out SALIDO to support all of our flagship stores across the United States and Canada and are looking forward to continuing our partnership.” Presliced, the chicken is great for any number of applications – including fajitas, salads and an array of take-home DIY meal-kit recipes.

Fast Casual 407

Fast Casual Casual Menu Mobile Ordering 407

Modern Restaurant Management

JANUARY 17, 2020

Ingredients are clean and sourced from local vendors whenever possible, and the menu is designed to support vegan, gluten-free, and Halal diets in an effort to accommodate all guests, no matter their dietary preferences. Tipton joined Paris Baguette in October 2018 where he served as Vice President of Operations and COO.

Franchise 341

Franchise Franchising 2020 Leadership 341

Modern Restaurant Management

NOVEMBER 5, 2019

During that period, McDonald's also undertook several "velocity growth accelerators," including (1) an Experience of the Future layout, which features a combination of ordering flexibility, customer experience, and a more streamlined menu; (2) mobile ordering and payments; and (3) delivery alternatives. "When in January 2017.

Waste 255

Waste Food Leadership Customer Service 255

Modern Restaurant Management

NOVEMBER 19, 2019

Competitors have 30 minutes to create a menu, 4 hours for allotted cooking/service time, and 30 minutes for clean-up. The winning team of chefs will successfully prepare and present a four-course menu, utilizing a mystery basket of 16 fresh, seasonal ingredients, as well as demonstrate a mastery of cooking technique.

Delivery 323

Delivery Reservations Customer Experience Retail 323

Modern Restaurant Management

MARCH 16, 2020

percent decrease from 2018 amid the ongoing trade war but still the second-highest year on record. 89 percent of Americans in the workforce said they consciously take steps to avoid the germs of sick co-workers or colleagues. faster, and restaurants need to take notice to guarantee happier customers and increase revenue.

Mobile Ordering 307

Mobile Ordering Online Ordering Point of Sale POS 307

Modern Restaurant Management

FEBRUARY 21, 2020

The event will take place at 10:00 A.M. ” The annual event taking place in Philadelphia this year is part of a first-of-its-kind culinary tourism partnership between the James Beard Foundation and VISIT PHILADELPHIA, shining light on chefs and the region’s cuisine and culinary missions. .

Brewery 350

Brewery Design Food Supply Equipment 350

Modern Restaurant Management

FEBRUARY 6, 2020

“At CPK, we take great pride in sharing our passion for California-style pizza, fresh and creative ingredients and best-in-class hospitality with our guests around the world,” said Jim Hyatt, CEO of CPK. Bojangles’ named Chef Marshall Scarborough as the chain’s new vice president of menu and culinary innovation.

Franchise 384

Franchise Franchising Fast Casual 2019 384

Modern Restaurant Management

OCTOBER 21, 2019

The event, which will combine a world-class conference, with an international exhibition, high-level networking and tasting opportunities, will take place October 16 and 17, 2020 at London's Business Design Centre. One in six food products launched in the UK in 2018 carried a vegan claim. In December 2018, Carl’s Jr.

Retail 227

Retail Consumer Goods Point of Sale Innovation 227

Perfect Daily Grind

FEBRUARY 4, 2020

Latte art at PIR Expo 2018, in Moscow, Russia. These coffee shops serve the usual espressos, lattes, and cappuccinos, and as the weather doesn’t fluctuate drastically throughout the year, coffee drinking isn’t seasonal. In reality, the disposable incomes of Russians have fallen for five out of the past six years.

Marketing 192

Marketing 2014 Café Consumer Goods 192

Perfect Daily Grind

JUNE 21, 2020

In addition, coffee shop visits will probably be shorter, and fewer people will seek it out as a working space until it’s been confirmed that the virus has stopped spreading. Let’s take a look at what today’s coffee shop consumer cares about. “The Next, consider your menu. But quality isn’t enough to win you customers.

Café 178

Café Consumer Goods Customer Experience Beverage 178

Modern Restaurant Management

FEBRUARY 19, 2020

Allen comes to Checkers & Rally’s with a proven track record of success in the restaurant industry and deep expertise across brand strategy, menu and marketing, franchising, restaurant technology, and restaurant operations, among other disciplines. Brands before taking on controller and finance responsibilities in Western Europe.

Franchise 307

Franchise Franchising Fast Casual Point of Sale 307

Modern Restaurant Management

OCTOBER 16, 2019

Rather than assigning people to prep stations or at checkout, Ono takes advantage of automation to free people up to do what they do best; customer service/engagement and education. “Restaurants are catching on and realizing that it isn’t as simple as adding a vegan burger onto the menu. 55 out of the top 100 U.S.

Food Truck 317

Food Truck Customer Service Customer Experience Front of House 317

EATER

JANUARY 9, 2023

The style of banh mi that emerged in Hanoi, in the country’s north, was a minimalist affair that had much more in common with its French roots: with bread, a bit of protein, and one or two seasonings. Bakers] need to get [the bread] out as soon as possible.” I want to see how good the banh mi maker is.”.

Seasonal Menu 264

Seasonal Menu Back of House Employee Relations Small Business 264

EATER

FEBRUARY 15, 2022

It takes hours and muscle. When you taste León Hernández’s mole negro, which may appear with a protein or on an antojito (a masa-based snack like tlayudas and tamales), depending on how she is feeling that day, not one of the 18 ingredients stands out. Elvia León Hernández grinds ingredients for mole on her metate. Nicholas Gill/Eater.

Back of House 246

Back of House Fine Dining Dine-in Restaurant Law 246

EATER

APRIL 28, 2022

Every summer, droves of weekend warriors head up north from Milwaukee, Detroit, and Chicago, crossing from Lower Michigan over the 5-mile long Mackinac ( mack-in-awe ) Bridge or taking a puddle jumper to a small regional airport on their way to wooded cabins and remote lake houses. The Upper Peninsula is no cuddly bunny. Wicked Sister.

Back of House 246

Back of House Fine Dining Brewery Small Business 246