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Restaurant Guests in the Driver’s Seat

Modern Restaurant Management

The popularity of drive-thru continues as sales are up 30 percent since 2019. They don't want to be left in the dark, squinting at static, outdated menu boards. High-definition digital menu displays are a must, allowing you to showcase mouth-watering images of your offerings and update content in real time.

Seating 437
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The Unlikely Perks of a Larger Restaurant Space

EATER

The restaurant, with its then-$55 and -$80 tasting menus, was a food-media darling: In 2019, it earned a Michelin star and topped the Los Angeles Times 101 Best Restaurants list. On menu structure The old space was all consistently one menu. At the new space, we have three different menus every night.

Seating 222
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How Our New Concept Brought In 30 Percent More Guests

EATER

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.

Seating 225
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It’s Time to Measure Up: Creating and Executing a Menu for Success With Location-Based Marketing

Modern Restaurant Management

This puts the customer in the driver’s seat and removes the reliance and uncertainties on timeliness of delivery offered by third parties. Is this bringing in customers that tend to order from the dinner or lunch menu? How far are customers driving for this new menu item? Adding Location Insights to the Menu.

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MRM Research Roundup: AI Investment Heating Up and Summer Dining Dos and Don’ts

Modern Restaurant Management

percent menu-price inflation rate. With households increasingly treating dining out as a luxury, every menu item and service interaction becomes a potential make-or-break moment. Red Robin climbs 3 percent to 78 thanks in large part to its focus on menu and food. At the same time, U.S. chain sales grew just 3.1

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How the Restaurant Industry Can Begin Planning for the Future

Modern Restaurant Management

If, prior to the pandemic, your restaurant had a seating capacity of 120 seats, that may be reduced by 20 percent or more. 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. 75 percent of the prior year’s monthly payroll cost.

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Adapting Post-COVID: What’s Changing For Restaurants?

Modern Restaurant Management

With social distancing guidelines in place and capacity and party size restrictions like we’ve seen outlined in other states , we can expect to see increased spaces between tables, eliminated host stand waiting areas, reductions of bar seats and even entirely new layouts for restaurants that highlight contactless offerings.