Modern Restaurant Management

DECEMBER 17, 2020

The 2020 holiday season may not offer the same gatherings, parties and hoopla of years’ past, but diners are making sure it is still filled with amazing food. When it came to ordering take-out, Gen Z led with 28 percent. Service-related mentions became more positive by 6.0 Diners Show Holiday Spirit.

2020 167

2020 Point of Sale Seasonal Menu Consumer Goods 167

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. 2020 State of the Restaurant Industry.

2020 192

2020 Influencer Point of Sale Food Safety 192

Modern Restaurant Management

JANUARY 22, 2021

” Using modular construction for restaurant development saves 10-15 percent overall, and allows for consistency and efficiency with the building process taking approximately five weeks to complete. 2021 will be big for us as we branch out of California and make our entrance into the Midwest and East Coast.” Army Officer.

Franchise 203

Franchise Franchising 2020 2021 203

Open for Business

MAY 9, 2023

Third-party delivery is booming like never before. In 2020, third-party delivery exploded because it gave restaurants a vital revenue stream during the pandemic. But even now that guests have long since returned to on-premise dining, demand for delivery remains high and shows no signs of going anywhere. billion by 2027.

Delivery 78

Delivery 2023 Loyalty Program Customer Service 78

Hot Schedules

JANUARY 27, 2020

Top Restaurant Industry Trends to Know for 2020. On top of those issues, restaurateurs also dealt with increasing food costs and the operational questions presented by third-party delivery. . In light of these changes, what should operators prepare for as we head into 2020? Let’s take a look. The Importance of Location.

2020 117

2020 Webinar Employee Relations Allergens 117

7 Shifts

MARCH 27, 2020

However, many states that are forcing restaurants to stop their dine-in services are allowing them to operate as takeout and delivery-only establishments. Will running a takeout and delivery-only restaurant be profitable, or will the costs outweigh the revenue this opportunity could generate? Do you have takeout packaging in stock?

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

7 Shifts

AUGUST 20, 2020

How to cut labor costs in a restaurant 101: Use a labor management tool Did you know that restaurants spend about 30% of their revenue on wages, overtime, payroll taxes, and employee health care? Benefits: Restaurant labor management tools take the guesswork out of scheduling.

Technology 293

Technology Mobile Ordering Dietary Restrictions Cash Management 293

Modern Restaurant Management

JANUARY 12, 2022

This edition of MRM Research Roundup features evolving guest relationships, views on restauarant tech, employee desires and wedding trends. Investment in delivery and mobile ordering pays off. According to this year's survey, restaurant operators' early investment in delivery and mobile ordering has paid off in a big way.

2022 215

2022 Mobile Ordering Guest Recovery Point of Sale 215

The Restaurant Group

SEPTEMBER 16, 2020

Changes and Opportunities in 2020 and Beyond. million employees (as of 2019), both of which have been especially hard hit by the necessary restrictions. Let’s take a look at the emerging 2020 restaurant trends, changes, and opportunities. Online Ordering and Delivery Penetration. Restaurant Industry Changes.

Online Ordering 148

Online Ordering Delivery Point of Sale Customer Service 148

Modern Restaurant Management

AUGUST 12, 2021

In the beginning of 2020, no one could have predicted where the restaurant and quick service restaurant (QSR) industry would be today. Four Tech Solutions to Improve Guest and Employee Experiences. Here are four top technologies that can reshape the drive-thru, enhancing the employee and guest experience while boosting the bottom line.

Employee Relations 197

Employee Relations Customer Experience Customer Service Mobile Ordering 197

Modern Restaurant Management

JANUARY 15, 2020

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features a gloomy start to the new year, dining trends for 2020, the importance of discounts, holiday gift card sales results, delivery frustrations, soda curiosity and a consumer culture report. An Uncertain Start to 2020? Looking Ahead.

2020 110

2020 Point of Sale Online Ordering Consumer Goods 110

Modern Restaurant Management

DECEMBER 28, 2020

Delivery and take-out will continue to be the most popular way consumers will get their restaurant meals in a COVID and post-COVID world. One, the new normal will become the old normal, and a takeout- and delivery-first model will become the standard in the restaurant industry. Here are their responses. Lavu CEO Saleem S.

2021 230

2021 Mobile Ordering Loyalty Program Kitchen Safety 230

Modern Restaurant Management

MARCH 24, 2021

The cost of partnering with third-party food delivery services can be high, but the cost of not doing so could be even higher. Two key factors are driving the problem for restaurateurs: the first is the fact that delivery has become more than just another sales channel. Three Ways to Handle the High Costs of Delivery.

Delivery 189

Delivery Customer Service Point of Sale Customer Experience 189

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. Should the customer and employee experience not be altered to fit that lifestyle? Of course it should!

Employee Relations 189

Employee Relations Back of House Front of House Customer Experience 189

Modern Restaurant Management

DECEMBER 22, 2020

2020 has been a year like no other for restaurants and the companies who support and supply them. But if your restaurant or industry related business has been able to stay open or expects to resume operations once we are on the other side of the pandemic, now may be the time to apply for a grant. The time is now to explore grants.

Employee Relations 218

Employee Relations Leadership Food Supply Innovation 218

Restaurant365

JULY 24, 2020

Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. In the strictest sense of the term, a ghost kitchen is an off-premise facility for the preparation of food for delivery. market for online food delivery.

Front of House 147

Front of House Online Ordering Kitchen Safety Customer Service 147

Modern Restaurant Management

SEPTEMBER 27, 2021

Plan for off-premise growth : new behaviors will stick, with higher anticipation of incremental off-premise consumption like pickup and curbside delivery. Not everyone agrees on the indicator that will signal the end of the pandemic, but most agree it isn’t over until the numbers say so, Retter pointed out. visits per month.

Food Safety 189

Food Safety Beverage Consumer Goods Guest Recovery 189

Modern Restaurant Management

FEBRUARY 3, 2021

Dealing with a global pandemic and resulting business interruptions and locks downs, working hard to ensure employees are compensated as much as possible, facing down business liability issues – all were big issues in 2020 and are expected to be so in 2021. ” A COVID vaccine campaign, successfully implemented, will help.

Insurance 212

Insurance 2021 Restaurant Law Fine Dining 212

Aaron Allen & Associates

FEBRUARY 4, 2020

Restaurant CEO priorities are shifting in 2020, and it makes sense given how quickly the consumer and competitive landscape are shifting as well as the introduction of new forces impacting the industry. Here, we round up ten factors influencing how leaders are evolving their views and approach. Learn More. Probably a New HQ.

2020 98

2020 Franchise Franchising 2018 98

Modern Restaurant Management

DECEMBER 28, 2023

Top Ordered Food Nationwide Fries Chicken Quesadilla Mozzarella Sticks Garlic Naan Spicy Chicken Sandwich Pepperoni Pizza Chips & Queso Traditional Wings Cobb Salad Fried Rice Holiday Hosting, Delivered : This year, we saw more consumers ordering delivery for their guests while hosting. million in February 2020.

2024 189

2024 2023 Food Order 2013 189

Focus POS

JUNE 2, 2020

to “How am I bringing my business out of this stronger than it was pre-COVID -19 ?” But while total restaurant traffic in the United States has declined by 22%, digital and delivery orders have jumped by over 60%. A significant part of that new norm will be the ability to accept digital orders and take contactless payments. .

Technology 187

Technology Fine Dining Mobile Ordering Online Ordering 187

Modern Restaurant Management

SEPTEMBER 15, 2021

In a survey of 4,079 small business owners conducted from 8/15 to 9/13/21, 66 percent reported having a "very difficult" time finding the right employees to fill open roles, many of which are necessary to help them drive revenue and rebound. In July, 47 percent couldn't hire enough employees. Dining Trends in Canada.

2021 178

2021 Loyalty Program Retail Online Ordering 178

Modern Restaurant Management

NOVEMBER 30, 2020

Curbside is something that the industry always needed to figure out. It's extremely convenient if you just want to quickly run in and out and grab something. The Third Surge: When Patrons Take the Stage. I’m hoping that The Person of the Year in 2020 is the essential worker. Or the restaurant’s crowded.

2021 189

2021 Kitchen Safety Food Safety Consumer Goods 189

Modern Restaurant Management

MAY 24, 2021

With pandemic related challenges and roadblocks, rising food costs have hit restaurant operators across country and don’t look to be stopping anytime soon. Most suppliers are dealing with not having enough employees to manufacture products, so those suppliers are shorting PO’s due into distributors.

Food 145

Food Food Supply Employee Relations Supplies 145

Focus POS

DECEMBER 22, 2021

FSR magazine reports that 60 percent of restaurants don’t make it past their first year, and 80 percent go out of business within five years. The pandemic caused added pressure in 2020, with sales down $239 billion from expected levels and employment dropping 3.1 H3: A strong loyalty program. Holiday meals.

Management 146

Management Management Loyalty Program Online Ordering 146

Hot Schedules

APRIL 7, 2020

HotSchedules and Server Life have partnered to provide resources, news, updates for restaurant employees impacted by the COVID-19 crisis. In this space, you’ll find links to the latest updates on what’s happening in the industry, from new legislative measures to relief funds and job listings for restaurant employees who have been impacted.

Blog 125

Blog Employee Relations Small Business 2020 125

Restaurant365

DECEMBER 11, 2020

The year 2020 prompted enormous changes in the restaurant industry. Your cash flow may have been tight in 2020, so 2021 is the time to focus on your cash flow recovery and next steps. This way, you can take immediate action on issues like incorrect portions or food waste (explored below). Cost out your menu items and recipes.

2021 136

2021 Cash Management Management Management 136

EATER

DECEMBER 16, 2021

With each chapter, she highlights the ways the tipped minimum wage exploits workers from a particular job category, including restaurant servers, delivery drivers, nail technicians, and more. They kicked me out of the house,” she said. They left me out on the streets. Monica Burton. I didn’t know what to do.

Back of House 143

Back of House Employee Relations Delivery Mobile Ordering 143

Next Restaurants

JANUARY 27, 2021

At the beginning of 2020, none of us could have imagined how the year would unfold and how COVID-19 would affect our lives. Take Advantage of Your Restaurant’s Google Business Page. There are also options for curbside pickup and no-contact delivery. You can take this difficulty and turn it into a marketing strategy.

Marketing 113

Marketing Email Marketing Online Ordering Social Media 113

Cheetah

SEPTEMBER 30, 2021

Heinz nearly ran out of ketchup packets this year, practically triggering a nationwide ketchup shortage. A surge in demand caused by the delivery and take-out boom is partly the reason. After a year of relatively low demand, consumers can’t wait to get out of the house and into restaurants. Reading Time: 5 minutes.

Food Supply 148

Food Supply Supplies Pricing Food 148

Modern Restaurant Management

NOVEMBER 11, 2020

As general counsel to over a dozen restaurants in the San Francisco Bay Area and Orange County, I have seen a lot of changes since the first shutdown orders came out in March. Others have brought employees back that were only temporarily furloughed and have questions about accrued sick leave. Challenging, but not impossible.

Kitchen Safety 221

Kitchen Safety License Restaurant Law Food Safety 221

EATER

AUGUST 10, 2020

From the Editor: Everything you missed in food news last week This post originally appeared on August 8, 2020 in Amanda Kludt’s newsletter “From the Editor,” a roundup of the most vital news and stories in the food world each week. In the world of delivery, DoorDash is offering hazard pay (but it’s only 78 cents per day).

Fine Dining 104

Fine Dining Employee Relations Restaurant Law Back of House 104

Hot Schedules

JANUARY 8, 2020

Watch out: he’s wily and he’s mean. Find out how you can defeat the Rogue Spender and hang on to your cash. They take the form of wasted time, effort and cash, and cause havoc and frustration for your employees and guests alike. Related Posts. The Top Restaurant Industry Trends to Know for 2020.

Cash Management 78

Cash Management Allergens Employee Relations Download 78

Indoor Media

JUNE 3, 2021

With most states having reopened to some extent, vaccination rates rising, and unemployment numbers far better than they were in the summer of 2020, things are looking up. Restaurants that had never done delivery had to start doing delivery. One report found that more than 110,000 bars and restaurants shuttered in 2020.

Advertising 88

Advertising Restaurant Law Food Supply Customer Service 88

Restaurant365

JULY 29, 2021

Restaurants lost $270 billion in 2020 due to COVID-19 shutdowns and restaurant restrictions, and the crisis sent many companies into a tailspin. According to the National Restaurant Association , in 2020, 110,000 restaurants closed permanently, and 2 million restaurant industry jobs were lost. Negotiate updated terms with vendors.

Cash Management 78

Cash Management Point of Sale Inventory 2021 78

Xtra Chef

NOVEMBER 11, 2020

But as we know, 2020 is a year unlike any other, so the holidays are bound to be a bit different than what we’re all used to. COVID-19 is possibly the biggest factor in holiday planning for 2020. Consideration 3: Dine-In vs. delivery. You should expand takeout and delivery options for the holidays to make up for that gap.

Hospitality 155

Hospitality Seasonal Menu Front of House Social Media 155

The Food Corridor

NOVEMBER 23, 2021

With ordering takeout and food for delivery at an all-time high already, the cold winter months only exacerbate the trend – as most people are going out less in the cold weather. Deloitte predicts that holiday sales will rise 7-9% this year, with ecommerce projected to grow up to 15% compared to 2020.

Food 98

Food Seasonal Menu Catering Cash Management 98