Modern Restaurant Management

FEBRUARY 18, 2020

According to a December 2019 report by commercial real estate giant CBRE using data from eMarketer, Generation Z’s spending is now at approximately $143 billion per year, with an additional influence over $450.5 Now let’s take a deeper look at Gen Z behavior and how can your establishment best target this generation.

Marketing 523

Marketing Social Media Fast Casual Influencer 523

Modern Restaurant Management

FEBRUARY 17, 2025

The report found demand for eggs has skyrocketed , with per capita consumption growing 20 percent from 2016-2019. To deal with fluctuating egg prices, Powers has a nmber of suggestions including taking advantage of commodity price drops to lock into systemwide supply contracts. "An

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

MAY 6, 2021

If you have any questions on the process, reach out to an experienced accountant to walk you through the process. For some business types, at least 33 percent of 2019 gross receipts must have comprised on-site sales to the public. Calculation 1: Applicant was in operation prior to January 1, 2019. How will the program work?

Document 493

Document 2019 Food Truck Point of Sale 493

EATER

OCTOBER 15, 2024

Rifrullo’s rustic-modern décor, mismatched dishware, and chalkboard sign welcoming guests to “be yourself, make friends, find harmony, and relax,” are as inviting as its prices, which top out at $16 for the salmon burger. When food waste goes to landfills, it creates methane , a powerful greenhouse gas.

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Compost Food Equipment Waste 288

Modern Restaurant Management

APRIL 15, 2021

In 2019, the hospitality industry found it exceedingly difficult to staff our properties. Now, as we come out of COVID-19 and begin opening our locations, we cannot find staff to fill any open positions. unemployment rate for March was six percent so, in theory, there are many more people available to work than in 2019.

Social Media 531

Social Media Training Recruiting 2019 531

Modern Restaurant Management

FEBRUARY 3, 2022

Seventy-four percent of full service restaurants (FSRs) managed to maintain or increase their sales during the pandemic; however, profit margins in 2021 declined to 10 percent, compared to 12 percent in 2019, according to third annual State of Full Service Restaurants Report released by TouchBistro.

Loyalty Program 486

Loyalty Program Online Ordering Cash Management Point of Sale 486

Modern Restaurant Management

FEBRUARY 17, 2025

The report found demand for eggs has skyrocketed , with per capita consumption growing 20 percent from 2016-2019. To deal with fluctuating egg prices, Powers has a nmber of suggestions including taking advantage of commodity price drops to lock into systemwide supply contracts. "An

Hospitality 221

Hospitality Food Supply Seasonal Menu 2025 221

Modern Restaurant Management

APRIL 13, 2022

At the end of 2021, four out of five restaurants reported facing a staffing shortage due to reduced operating hours and dining capacity. billion combined revenue from April to September 2020, more than twice as much as their combined revenue in 2019. Taking steps toward long-term success is critical in the first quarter of this year.

POS 539

POS Food Supply Mobile Ordering Point of Sale 539

Modern Restaurant Management

JUNE 24, 2020

According to research done in July 2019 by the Pew Research Center, 26 percent of adults spend the entire day online and 43 percent are online several times during the day. Now, they are missing out on a key element for survival. Take the casual-dining chain, TGI Fridays, for example.

Online Ordering 579

Online Ordering Ordering Coupons Social Media 579

Modern Restaurant Management

JULY 13, 2020

High employee turnover of almost 79 percent in 2019 according to Bureau of Labor Statistics. Still taking payments the old fashion way? Worse, paper menus don’t give you the ability to change things on the fly when food items run out. Restaurants Aversion to Technology. Rising food costs, nearing 10 percent.

Customer Experience 596

Customer Experience Food Safety Food Supply Technology 596

Modern Restaurant Management

SEPTEMBER 1, 2021

The trends the industry had in 2019 toward improved tech stacks, better reporting, and streamlined operations can’t wait any longer, and restaurants are finding the budget to put toward technology again. Building a brand takes more coordination, more visibility, and more sophistication than manual processes can provide.

2021 612

2021 Kitchen Safety Food Safety Inventory 612

Modern Restaurant Management

JANUARY 12, 2022

Nearly half (47 percent) said they feel like all the delivery and take-out orders result in longer waits when they order in-person and 29 percent said the atmosphere of dining-in is hurt by delivery drivers picking up food. Despite this, value velocities on Christmas Eve and Day were up by +37 percent and +42 percent versus 2019.

2022 539

2022 Mobile Ordering Guest Recovery Point of Sale 539

Modern Restaurant Management

AUGUST 11, 2021

This year, Tork wanted to provide restaurants with even more insights, tools and resources through its Take Back the Lunch Break effort to help during this critical period of recovery. Here are some of the most impactful pieces of advice: Reach Out to Your Diners. Support Women. Offer Value.

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Loyalty Program Social Media Mobile Ordering Online Ordering 495

Modern Restaurant Management

JULY 15, 2020

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. Similar to Grubhub's 2019 Year in Food Report , diners are continuing to eat vegan and vegetarian dishes. Top Foods of 2020. chili: 228 percent more popular.

2020 487

2020 Mobile Ordering Point of Sale Food Supply 487

Modern Restaurant Management

AUGUST 2, 2021

The comparable week in 2020 (to July 25), while in recovery compared to the height of restrictions, was still lower than the same week in 2019. Across all states, value velocity remains strongly positive compared to last year, with all key states now ahead of 2019. Sales velocity is now +34 percent vs July 27, 2019. California.

2021 450

2021 Point of Sale 2019 Equipment 450

EATER

MAY 15, 2025

He lets out a dramatic guffaw and continues on his left hand: spiraled, ghee-glazed mabroumah; tartare-like kibbeh nayyeh he pauses to tend to a family of customers. But restaurant owners like Habesh still face a heavy choice: stay in the life theyve built in exile, or take a chance returning to Syria. But first we need peace.

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Government 2024 Customer Experience Food Order 211

Modern Restaurant Management

OCTOBER 16, 2020

People are dning out, according to a study by The Manifest, a B2B research firm. More than half of people (58 percent) feel uncomfortable eating at a restaurant during the pandemic, which means restaurants must invest in take-out and delivery options to stay open. percent above 2019 levels for the equivalent Tuesday.

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2020 2030 Hotels Food Safety 553

EATER

APRIL 21, 2025

Chimes of chatter between khalehs and other aunties playing an acts-of-service tug-of-war surrounding the bountiful sofreh spread out across the table. These restaurants have carried the stateside diaspora community (by 2019, the Iranian population in the U.S. Its saffron-stained fingertips clouding a freshly sacrificed manicure.

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Back of House Seasonal Menu 2000 Serving 263

Modern Restaurant Management

MARCH 23, 2021

The National Chicken Counci l also mentioned that 2020 saw a seven-percent rise in the number of chicken wing servings from restaurants compared to 2019. The significant increase in chicken wing consumption could be attributed to more customers ordering take-out and delivery.

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2019 2020 Magazine Consumer Goods 493

Modern Restaurant Management

MAY 20, 2020

According to one recent study, a massive 40 percent of all households in the United States had kids under the age of 18 as of 2019. To take that one step further, this means that at least 40 percent of your orders are going to be serving kids, too. Represent the Kids. You'd be surprised by how much of an impact this alone can make.

Mobile Ordering 585

Mobile Ordering Email Marketing Online Ordering Back of House 585

Modern Restaurant Management

SEPTEMBER 15, 2021

89 percent of Canadians are looking forward to eating out with friends and family, with 64 percent going so far as to say that dining out will be an important part of their lifestyle post-pandemic. The momentum of travel however implies that we could see the current 2021 velocity figure start to hit 2019 levels in the next few weeks.

2021 447

2021 Retail Loyalty Program Online Ordering 447

Modern Restaurant Management

JULY 19, 2022

Traditionally, this has meant that the manager comes out and apologizes to the guest, then offers a discount or a comped meal. Many consumers still wanted the experience of going “out” to eat, so digital channels didn’t upend the industry. Like any business, you may occasionally have to deal with an unhappy customer.

Online Ordering 487

Online Ordering Cash Management Mobile Ordering Food Order 487

Modern Restaurant Management

JANUARY 20, 2021

Nearly half of cyber-attacks target small businesses and 60 percent of small companies who experience a significant attack go out of business. Since such a large percentage of cyber attacks are because of human error, there are steps you can take to mitigate the risk. Reach out to your financial institution.

Insurance 474

Insurance Loyalty Program Small Business Mobile Ordering 474

Modern Restaurant Management

AUGUST 31, 2020

As consumers seek clean products without chemicals or human-made modifications to put in their bodies, they are taking more notice of organic ingredients to boost their health and wellness. According to the Organic Trade Association , organic food products accounted for 90 percent of a $55B organic product industry in 2019.

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Food Food Supply Franchising Franchise 596

7 Shifts

SEPTEMBER 7, 2021

To answer this question, we compared 2019 vs 2021 restaurant receipts. in 2019 and $99.50 For this question, we also used 2019 vs 2021 tip data. Patrons are tipping about 18% MORE than they were in 2019. in 2019 and $18.26 Has the price of going to a restaurant increased? per receipt.

Tip Distribution 370

Tip Distribution 2021 2019 Cash Management 370

Modern Restaurant Management

FEBRUARY 16, 2021

billion from the same period in 2019. As restaurants reimagined takeout and venues shut down their bars, we too repurposed and rebalanced our portfolio repeatedly to meet changing demands—whether we were converting food packaging supply lines to produce PPE or supporting take-out offerings with tamper-proof food packaging.

Food Safety 558

Food Safety Recycling Restaurant Law Front of House 558

Modern Restaurant Management

MAY 3, 2022

Over the past few years, the pandemic has caused an uproar and massive changes to the dining experience as we knew it in 2019. To best ensure that all types of customers get the experience they want, take a hybrid approach and offer both physical and contactless menus, allowing customers to choose which they prefer.

Customer Experience 471

Customer Experience Training Customer Service Dine-in 471

Modern Restaurant Management

NOVEMBER 3, 2020

PDFs can be viewed on guests’ smartphones and other personal devices or on sanitized tablets provided by the restaurant (although awkwardly, plus they can quickly go out of date and don’t do much for your brand). Beyond safety, this saves on printing costs and keeps all those disposable menus out of landfills.

Front of House 547

Front of House Certification Back of House Menu 547

Modern Restaurant Management

APRIL 29, 2021

March restaurant sale surged 36 percent year-over-year and nearly reached 2019 levels. Restaurants are switching out dinnerware for full paper and plastic to eliminate the need for a dishwasher (it’s one position but it’s one of the toughest to fill). People were in between jobs or suddenly out of work.

Fast Casual 553

Fast Casual Hiring Online Ordering Front of House 553

Modern Restaurant Management

FEBRUARY 17, 2021

Although mandated dine-in restrictions have held back all restaurant segments, particularly full service, consumer demand for restaurant meals and the ability to serve the demand with a host of off-premises services, like digital ordering, delivery, drive-thru, and carry-out, are the silver linings that enable the industry to persevere.

2021 474

2021 Mobile Ordering Loyalty Program Download 474

Modern Restaurant Management

NOVEMBER 12, 2021

You’re still at just 75 percent of your 2019 head count, and even increasing wages isn’t attracting the people you need. It may take them too long to heat up or cool down or frost may build up too fast. Though you’re thrilled at the increased business, your anxiety is also reaching a boiling point.

Equipment 493

Equipment Kitchen Safety Food Supply Food Safety 493

Modern Restaurant Management

MARCH 31, 2022

To get a pulse on QSR trends in 2022, Modern Restaurant Management magazine reached out to David Vance, Vice President of QSR at Mood Media, an on-premise media solutions company dedicated to elevating the customer experience. Simply put, the experience should look, feel, smell, and sound differently from their last visit in 2019.

Employee Relations 474

Employee Relations Back of House Front of House Customer Experience 474

Modern Restaurant Management

APRIL 15, 2020

As more restaurants focus their undivided attention on their off-premise offerings and guests adapt their consumption to this new environment, plus some of the government relief measures take effect, some small improvements may lie ahead.” Two-thirds (66 percent) of consumers say they have ordered take-out/delivery in the past 2 weeks.

2020 491

2020 Point of Sale Fast Casual Online Ordering 491

EATER

NOVEMBER 27, 2024

While it embodies resilience and survival, born out of government rations during forced relocations, not all Native people view it as a cherished tradition. Fry bread was born out of hardship,” she explains, “but we want to move forward by reclaiming the foods that truly sustained us.” I call it my healthy, unfried bread.

Innovation 317

Innovation Food Truck Seasonal Menu 2004 317

Modern Restaurant Management

DECEMBER 22, 2020

to keep customers in the know as to their location’s dining modifications, designated a Sanitation Team Member at every location to ensure safety and sanitation measures were being met, and for those dining with us, we completed a sanitation checklist to provide insight into the efforts we take to keep our communities safe.

Hospitality 493

Hospitality Customer Experience Food Safety 2021 493

Modern Restaurant Management

MAY 8, 2020

Marketing messaging must shift to encouraging already loyal customers to come out for contactless access to food, drive-through speediness or free delivery charges. Moving beyond one-upmanship competitive marketing for consumer traffic, QSR brands must figure out creative ways to up the frequency that consumers will choose them.

Marketing 442

Marketing Franchising Franchise Social Media 442

Modern Restaurant Management

MAY 5, 2021

Reassuringly, On Premise velocity is showing positive signs of nearly reaching levels seen in 2019. Most channels are now showing only single digit velocity decline against booming 2019 levels, suggesting we may be nearing a new On Premise norm." " Beverage Insights. Based on responses from 1,000 U.S.

2021 490

2021 Coupons Loyalty Program Fast Casual 490