Modern Restaurant Management

NOVEMBER 29, 2019

When households have extra income, they will eat out more often and the National Restaurant Association found that 2019 should see continued sales growth. But there are also some areas where innovation is needed. This might mean weaving elements of fast-casual dining into your design. The need for upgrades is clear.

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Black Box Intelligence

MARCH 4, 2021

Chipotle Mexican Grill introduced Chipotlanes in 2019 and accelerated rollouts of the drive-thru system in 2020. Innovation was already under way for the restaurant industry in this area; the pandemic simply accelerated it. These next-generation restaurant units address customer demand for a seamless ordering and pick-up experience.

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Modern Restaurant Management

DECEMBER 28, 2020

I think that guests will be choosy with where they go out in the future, and concepts that provide an authentic and safe experience will definitely have the edge. The younger generations don’t just want great food, they expect memorable experiences. Britt Mills, Senior Director of Customer Experience at Mobiquity.

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Modern Restaurant Management

DECEMBER 21, 2020

We’ve found our guests really appreciate and need that experience now more than ever. Restaurants had to quickly adapt by adding outdoor seating while creating an inviting atmosphere, as well as offering the same experience your customers are used to receiving at your establishment via delivery and takeout.

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Modern Restaurant Management

DECEMBER 21, 2020

From the very beginning we worked to attract loyal guests seeking an authentic, family dining experience. This year we learned that guests are still seeking that experience even if it needs to move outside of the traditional indoor restaurant setting. Shasta, California. Ranbir Bhatia, GM, Benares NJ in Wyckoff, New Jersey.

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Modern Restaurant Management

JULY 15, 2020

Pace of recovery for fast casual brands has slowed down considerably, although results continue to be much better than for full-service restaurants. In 2019 we were introduced to the chicken sandwich war, and in 2020 it raged on as chain and independent restaurants added the sandwich to their menus for diners to enjoy.

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Foodable

JULY 13, 2021

Three Key Points: Smokey Bones launched its first two virtual brands in 2019. The chain has been recognized as one of the top twenty fast casual brands to watch by Fast Casual Magazine. Its virtual brand, Wing Experience, was also named QSR Magazine’s most exciting virtual brands in the United States.

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Modern Restaurant Management

OCTOBER 22, 2020

“Today’s customer wants a frictionless, safe experience and we’re evolving to meet that need quickly with these new formats,” said Tim Welsh, Chief Development Officer at QDOBA. The fast-casual brand continues to grow amid the pandemic and is on track to open more than 30 restaurants this year.

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Modern Restaurant Management

JANUARY 15, 2020

. “As Thanksgiving was celebrated so late in the month, it fell into December for 2019 according to the calendar we use for reporting.” This was the best 2-year growth rate in all of 2019 and the fifth consecutive quarter in which the industry has been able to post positive growth under this longer-term view.

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Modern Restaurant Management

FEBRUARY 10, 2020

42 of the country’s favorite fast food and restaurant chains still don’t offer a plant-based entrée, according to a report released today by The Good Food Institute (GFI). Having a strategy for plant-based is now a business imperative–your customers want it and your competitors are doing it. This data covers U.S.

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Modern Restaurant Management

DECEMBER 18, 2019

According to Tripleseat customers throughout the country, there has been an increase in guests requesting a variety of plant-based or meatless fixings this year, with many new plant-based options being offered. . "Restaurants has seen an uptick of new customers, due in part to the partnership. " Mainstream Plant Based.

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The Restaurant Times

SEPTEMBER 22, 2021

Firstly, they allow restaurants to deliver straight to customers at home. According to a report by RedSeer Management Consulting, cloud kitchens are set to be a $2 billion industry in India by 2024, up from $400 million in 2019. The hybrid model combines elements of both dine-in, delivery and takeaway into one experience.

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Modern Restaurant Management

JANUARY 22, 2021

. “While this 2020 required us to pivot, we’ve been able to stay focused on maintaining our position as the fastest growing fast casual brand,” said Swenson, who joined Dave’s Hot Chicken at the tail-end of 2019. ” Naf Naf Expands in Dallas Area. . ” Fogo de Chão Inks New Deals. .

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Modern Restaurant Management

JUNE 18, 2020

Around one in six (16 percent) will avoid dine-in experiences altogether in favor of delivery or take-out. More than a third of consumers (35 percent) say they will put an emphasis on dining at restaurants that keep customers safe. Diners’ main concerns about visiting restaurants again include cleanliness and safety.

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Apicbase

SEPTEMBER 23, 2022

The level of quality, service and innovation is high. These restaurants are scaling fast, and quite often venture far beyond their country of origin. Fast Casual Restaurant. Casual Restaurant. Fast Casual Restaurant. With the traditional elements of pizza, they create a new experience.

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The Restaurant Group

SEPTEMBER 16, 2020

million employees (as of 2019), both of which have been especially hard hit by the necessary restrictions. The restaurant industry is nothing if not innovative and resilient. Through this innovation and will to thrive, businesses in the industry can capitalize on the opportunities available in this new environment.

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Modern Restaurant Management

NOVEMBER 1, 2019

We now want to bring this elevated experience to our customers across our footprint." California-based pizza innovator Pieology, top photo, announced a major strategic alliance into China with Shanghai-based TZG Partners. " Macaluso hired Cypress to insure a consistent and disciplined approach to the process.

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Modern Restaurant Management

OCTOBER 16, 2019

“Fast food options usually fall into two buckets: fast, healthy, and unaffordable, or fast, unhealthy, and affordable and nothing in between. Customers simply approach Ono’s ordering kiosk, place their custom order, and watch as robotic systems create their blends from scratch.

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Modern Restaurant Management

AUGUST 14, 2020

In addition to virtual kitchens meeting lower labor costs, they also offer a fast-track to opening, with a location able to begin serving in just one month. The group is made up of Johnny Tung, Jimmy Tung, and David, who have over 20 years of industry experience at the Bento Group. 10 units in Chicago. 26 units in Houston.

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Modern Restaurant Management

SEPTEMBER 15, 2020

“We’re both humbled and lucky to support our amazing customers during this critical time. ” The majority of SALIDO's employees joined NAB following the acquisition to continue innovating the Restaurant OS. The concept aims to be more than an eatery, but a true, immersive dining experience.

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The Restaurant Times

FEBRUARY 14, 2022

Year over year, restaurant delivery sales increased by 46% in 2019. A hybrid business model for fine-dining restaurants can be an innovative business strategy to consider. Cloud kitchens, like last-mile facilities, follow rooftops because they must be within a delivery radius of customers.

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Modern Restaurant Management

NOVEMBER 24, 2021

” Fast-Craft Restaurant Concept Set to Have 50 Locations Open by the End of 2022. Its concise, yet scalable menu, does not necessitate the need for large retail space, allowing for creative opportunities to grow and innovate into the future. The brand is selling territory fast and does not plan to slow down its rapid momentum.

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Modern Restaurant Management

FEBRUARY 27, 2020

Restaurant operators agree that the use of technology provides a competitive advantage, and as such are investing in customer-facing technologies that will enhance service and convenience for their guests. Consumers are embracing the industry more as they continue to shift their spending away from physical items and towards experiences.

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Modern Restaurant Management

DECEMBER 17, 2020

“Consumers are showing an increased appetite for skipping big meal prep to order in or experiment with meal kits.” 22 percent of customers are looking to buy restaurant merchandise. percentage points compared to the same month in 2019. ” The gift of food. Sales Stumble in November.

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EATER

JUNE 29, 2022

The fast-casual counter space on Manhattan’s 1st Avenue — once occupied by a late-night roast beef sandwich joint but abandoned years ago — might feel like fast food, with its buns and buckets, its fried potatoes, and its hyper-colored mural of a rooster. The fast-casual dining room at Rowdy Rooster. Clay Williams.

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Modern Restaurant Management

MARCH 24, 2020

Ultimately, our end goal with virtual kitchens is to reach wider audiences with our acclaimed, innovative menu items.” The transaction marks the addition of the first fast-casual concept to Yum! Brands, Inc. completed its acquisition of The Habit Restaurants, Inc., Brands’ portfolio of global restaurant brands.

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Modern Restaurant Management

DECEMBER 20, 2023

While there was a strong desire to return to pre-pandemic norms, many businesses underestimated the lasting impact of COVID-19 on customer behaviours and preferences. Customers displayed a pronounced preference for flexibility, seeking the capability to modify loyalty programs in response to evolving consumer trends and demands.

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Modern Restaurant Management

AUGUST 25, 2021

Proving itself a frozen force in the QSR dessert space, the brand has successfully grown from 22 corporate units in 2019 to 50 units this year, and is on track to open an additional 20 locations by year’s end. Restaurant experience is preferred. It’s a remarkable testament to how special the Jeremiah’s brand truly is.”

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Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. So, for the first time, restaurant owners and marketers are able to see exactly what their customer’s buying journey looks like. Christopher Baron of RedBaron Consulting.

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Modern Restaurant Management

FEBRUARY 6, 2020

” Samira Shariff brings nearly 40 years of experience building successful restaurant brands in Alberta as a multi-unit franchise owner and operator in Edmonton. In addition, her son Naheed brings more than 25 years of experience in restaurant franchising and will serve as CEO of CPK’s Alberta footprint.

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Modern Restaurant Management

JUNE 12, 2020

We are proud to support our franchisees who offer much-needed job opportunities, in a welcoming environment where people can feel appreciated and rewarded for serving both customers and their communities during this critical time,” said Stephanie Lilak, Dunkin’ Brands’ Senior Vice President and Chief Human Resources Officer.

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Modern Restaurant Management

SEPTEMBER 10, 2021

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.

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Modern Restaurant Management

FEBRUARY 17, 2021

It offers insights into customer expectations to help restaurant brands navigate through what continues to be an uncertain consumer climate. Highlights from the report reveal: Restaurant customers are showing clear signs of pandemic fatigue. The current curbside experience is failing. Drive-thru. QSR Hiring.

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Modern Restaurant Management

NOVEMBER 2, 2021

We strongly believe that our significant experience in the QSR space, our strong digital focus, our ability to innovate, as well as our proven execution capabilities, will enable Subway to become a dominant player in the region.” ” Creating Multi-Brand Platform of Premium Casual Restaurant Concepts. million. .”

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Modern Restaurant Management

APRIL 29, 2021

March restaurant sale surged 36 percent year-over-year and nearly reached 2019 levels. “We are seeing sign-on bonuses at fast food and fast casual locations, something never seen before in the industry. Customers are embracing it the same way they have embraced self-checkout in grocery and big box stores.

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Single Platform

AUGUST 3, 2018

Cashless restaurants do not accept cash payments and instead require customers to use credit cards, debit cards, cash cards, or contactless payment systems. Many restaurants believe that going cash-free is better for customers too. If everybody at a fast-casual restaurant pays with a card, the line will move much faster.

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Modern Restaurant Management

SEPTEMBER 24, 2021

The family-owned business has thrown star-studded virtual parties and showered customers with giveaways galore. “My great-grandfather, Billy, believed that happy employees make happy customers, and that has remained our core focus for 100 years,” said Lisa Ingram. New Sites for gfg. Overall U.S.

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