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“Community, environment. It’s part of my DNA. As a chef, I have a responsibility to do my best to create good environments for people, customers, and the community,” says Marnell-Suhanosky. When food waste goes to landfills, it creates methane , a powerful greenhouse gas. produces the equivalent annual emissions of 42 coal-fired power plants.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features the present and future of AI use in F&B, The Splintered Path to Purchase, the Datassential 500 Awards, and where chefs are earning six figures. At the same time, U.S. chain sales grew just 3.1 percent in 2024 — falling short of the 4.1
Increase in daily guest count from 2019: 31 percent, with a similar increase in sales revenue On closing Bastille When the pandemic hit, some [of our] restaurants lent to the [new operating conditions] much easier than others in terms of going takeout-only or outdoor-only. Were actually open more hours.
What they all have in common is a real passion for barbecue and a steady following from people who keep coming back. What they all have in common is a real passion for barbecue and a steady following from people who keep coming back. They also make their sauces and desserts in-house.
I have fond memories of these restaurants of my childhood their banquet seating and faded prints of Persepolis, our familys terrain, for birthdays, reunions and drawn-out evenings of indulging in conversation, dance, and scents of charcoaled meats over fire that took my dad, uncles, and aunts back to the streets of Tehran.
And it turned out to be Justin Wetherill, the founder of the uBreakiFix tech repair chain, who had built that company to more than 500 units before selling it in 2019. By Lisa Jennings on Jun. 27, 2025 Facebook Twitter LinkedIn Jeff's Bagel Run has 15 units open, expecting to reach 30 by the end of the year. She’s on time.
Read any article enumerating the current or emerging trends in restaurants and retail and you will see ideas of health and wellness, environmental sustainability, and brand authenticity coming to the fore. But is B Corp certification something restaurants should pursue? I have been fortunate to work with Sleepy Bee Cafe since its founding in 2013.
Yang’s Kitchen , which Chris Yang opened in Los Angeles with his wife in 2019, has always focused on quality ingredients , like locally milled flour for its scallion pancakes, and produce from Food Roots , which distributes locally grown Asian fruits and vegetables. These numbers are largely hypothetical. Congratulations.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features delivery data, tariff troubles, summer dining trends, and Beer Serves America. The report analyzed data from more than 30,000 QSR restaurants that generated a total of 4.5 billion transactions and $67 billion in sales in 2024. labor costs at 3 percent.
🍽️ Smart Ordering Systems for Quick-Service Restaurants: Redefining the Dining Experience Self-Service Technologies Enhancing Front-of-House Efficiency in Quick-Service Restaurants Self-service technologies, like kiosks and mobile apps, are transforming the way restaurants manage front-of-house operations. .
At the 2025 Restaurant Leadership Conference (RLC), Qu unveiled a groundbreaking Smart Kitchen platform that promises to redefine how enterprise restaurants manage their back-of-house operations. Equipment downtime alone is costing the industry an estimated $46 billion annually.
Kitchen Display Systems (KDS) : Streamline communication between front-of-house and kitchen staff. In addition to improving order management, these integrations can simplify back-office tasks like accounting, boosting efficiency across the board. Want to run your restaurant more smoothly and save time? POS integrations can help.
Randi Lee and his wife, Jeanette Zinno, took over the storefront that would become Leland Eating and Drinking House in Brooklyn in February 2020, ready to fully demo the space. Back then we just had snacks and fresh bread. Masked chefs make pizza in a restaurant kitchen in 2022. There is never a good time to open a restaurant.
Lucky Wishbone , Anchorage, AK A family recipe dating back at least 100 years is one of many house favorites at Anchorages Lucky Wishbone. Morgan/Shutterstock Americas Classics honors locally owned restaurants that have timeless appeal and mark the real start of Beards season James Beard Awards season is here!
“It now accounts for a larger share of sales for 58 percent of limited-service and 41 percent of full-service operators compared with 2019—providing a critical path to restaurant resilience and growth despite ongoing economic pressures.” More than 60 percent say they’re ordering off-premises more often than a year ago.
The new printer is capable of high-quality resolution of up to 1200 x 1200 dots per inch, and can print across the front, back, sides, and bottom of coffee bags. The market drop follows reports of improved harvests in Brazil, as well as news that the risk of frost has faded in some of the country’s key growing regions.
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of how restaurants are a saving grace for malls, the economic impact of Taylor Swift in town, and how influential reviews can be. It also zooms in on current challenges faced by owners/operators, menu prices and inflation, and tech/AI implementation.
Prototype locations feature flexible bar layouts, zoned seating areas, integrated digital order screens, and dedicated mobile pick-up drawers to streamline service flow and enhance the customer experience as part of the Back to Starbucks efficiency drive. High-risk origins, meanwhile, could face more hurdles.
Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Simply put, if things aren’t running well in the kitchen, restaurant staff and diners alike often suffer.
We'll look at what artificial intelligence is and how it's being used in three different areas of the restaurant industry: back of the house, front of the house, and marketing. Let's start with the back of the house.
New restaurant and food businesses are opening at pre-pandemic levels, with the number of new openings increasingly more in line with 2018 and 2019 volumes, according to third quarter data for the Yelp Economic Average (YEA) report. There were only 100 fewer new restaurant openings in September of this year, compared to September 2019.
While restaurant sales were lower for November of 2018, November of 2019 did not include the same holiday headwinds. 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.
Simply put, the experience should look, feel, smell, and sound differently from their last visit in 2019. The personalization of drive-thrus began internally across many brands a few years back. Joining Mood in 2018, he currently oversees the QSR team, focused on North America Account Management efforts. How is QSR ownership changing?
For starters, we are modeling a smaller restaurant with less front and back of the house staff. So, if you expect to reopen in June, then use the June 2019 numbers to determine the cash reserves needed to reopen in June 2020. Everyone wants to go back to their favorite restaurants for their favorite meals.
2019 was the year of convenience in the restaurant business. Are drive-ins back? 2019 was the year of customer convenience, and 2020 will be the year of customer satisfaction. So what new trends will 2020 bring? So what new trends will 2020 bring? Will demand for convenient ordering options continue to grow? Probably not.)
Whether it's personalizing the drive-through experience or reliably managing store hours, a strong network can power the restaurant management tools and apps that QSRs need to streamline front- and back-of-house operations, enhance dining experiences, and keep guests happy. Easing Customer and Employee Friction.
With the Eviction Moratorium coming to an end on July 31st, worries are escalating about the small business owners who still can’t cover monthly rent payments and/or have back rent to pay. Rent Struggle Is Real. 35 percent of ALL small businesses in the U.S. 35 percent of ALL small businesses in the U.S. TableSafe, Inc.,
It’s estimated that in 2019 more than 11,000 lawsuits were filed in federal court for violating the Americans with Disabilities Act (ADA) Title III, with estimated average settlement costs of $16,000 for restaurants and other businesses that are considered open to the public. Think about it. Get Rid of PDFs. It defeats the purpose.
billion from the same period in 2019. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion in revenue from April through September of 2020—compared with $2.5 The bigger trend we expect will continue to grow beyond the pandemic is tamper-proof packaging.
billion combined revenue from April to September 2020, more than twice as much as their combined revenue in 2019. As the impact of the pandemic continues, restaurants face constant and evolving operational challenges. Additionally, say that you went through 200 green bell peppers a week prior to the pandemic, but now you only go through 100.
Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. How do we entice them back into the workforce?" The closure and restriction of dine-in operations has had a devastating impact on the industry.
California Grapples with Regulation of Home Kitchens : On October 7, 2019, the California legislature passed Assembly Bill 377, to increase regulations on microenterprise home kitchens. New York City Bans Foie Gras : On October 30, 2019, the New York City Council passed an animal welfare bill package with a 42-6 vote. Legislation.
By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. In the near future, we’ll look at printed menus the way we look back at newspapers today. Inventory stock changed significantly.
Hardee's, and Panda Express are just some of the leading restaurant chains that have added plant-based items to their menus over the past 12 months, with Del Taco, Qdoba Mexican Eats, Red Robin, and Yard House adding additional items to their existing plant-based offerings. This data covers U.S.
After all this is over, you'll stand a much better chance of retaining this new business – thus helping you get "back to normal" as quickly as possible. To say that the current COVID-19 crisis represents a major change to the way we live our lives is, at this point, probably a bit of an understatement.
This figure can go up for management staff, which costs $10,361 on average in 2019. In all likelihood, you already have a robust tech stack that might include a kitchen display system (KDS), a r estaurant management platform for your front-of-house needs, or a point of sale system. Before global lockdowns, the U.S. The Investment.
One study from 2019 from HUI Research suggests that music is not only a key part of creating a restaurant’s brand experience, but choosing the right music can actually lift sales by almost 10 percent. The first is communication technology, like paging to communicate to guests or back of house communications for personnel and management.
From 2019 to 2021, the number of customers using food delivery apps rose by 21 percent , and this number is expected to grow another 22 percent by 2023. All three reasons tie back to dissatisfaction with wages, but restaurants may struggle with addressing this, as 86 percent of operators are reporting lower income than before the pandemic.
This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. The Pandemic Has Permanently Altered the Consumer-Restaurant Relationships. Investment in delivery and mobile ordering pays off. 71 percent rely on delivery for 11 percent or more of sales.
There's an estimated half a million fewer roles than in 2019. Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience.
Mobile devices have gone from being the second screen to now the main screen in the house. Data from eMarketer shows that people have been spending more time looking at mobile devices than they do watching TV since 2019, and that gap will only widen over time. They have focused on mobile, the device near and dear to all of us.
According to founder Noah Glass of Olo , online orders on their platform doubled each year from 2017 to 2019 — before the pandemic. Diners will come back to restaurants as it becomes safer to dine inside, but many diners are still going to demand the convenience and choice of off-premise dining. Benefits of Off-Premise Sales.
March restaurant sale surged 36 percent year-over-year and nearly reached 2019 levels. While staffing has always topped the list of restaurant owner/manager pain points, it now seems to be at crisis proportions. And the situation isn’t likely to improve soon as more competition in the battle for talent is anticipated.
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
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