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2025 Outlook: Experts Weigh In on Restaurant Trends and Challenges, Part One

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2025. When consumers order more food online, it’s clearly good for business – but it can also make it harder for businesses to manage inventory.

2025 419
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The Cost of B-ing Good

Modern Restaurant Management

B Corp Restaurants As of early 2024, almost 150 restaurants around the world have achieved the certification, from fine-dining independents to fast-casual chains, with hotels, breweries and food delivery companies also dotting the list. Green Restaurant and Slow Food were others we considered.

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The Best Restaurant Technology Of 2025

ChowNow

Most of the restaurant technology tools operators use every day were first introduced years ago, but it wasnt until the 2020 Tech Boom, brought on by COVID-19, that widespread adoption became essential. Do you lose money due to food waste? Identify your biggest pain points. Are labor costs too high? Too many missed reservations?

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Be the Change: How Snooze Prioritizes Sustainability

Modern Restaurant Management

Have you ever wondered how a restaurant chain can truly integrate sustainability into its daily operations? Before 2020, we actually had two separate roles: Community Commanders and Green Captains. At Snooze, an A.M. The idea of the Change Maker has deep roots at Snooze. These are all major contributors to our changing environment.

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MRM Research Roundup: Destination Dining, Voice Commerce, and the Force of Fast Food

Modern Restaurant Management

Additionally, consumers continue to favor delivery transactions, which are up by 383 percent since 2020. In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. Growing menu innovation and healthy fast food further drive the growth of the market.

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Smartfood Popcorn Doesn’t Hit Like It Used To

EATER

Rachel Ross first noticed that Smartfood tasted different in 2020, around COVID lockdown, when she stocked up on Smartfood for comfort eating. Relying on a corporation to provide your favorite food means you have no control over it. Even the texture feels off, said another. The zing wasnt zinging; the sharpness was dull.

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How Shared Kitchens Can Prepare for a Recession: Staying Nimble in the Face of Rising Costs

The Food Corridor

As whispers of an economic slowdown grow louder and fears of rising prices for food and equipment continue to rise, many shared kitchen operators are asking the same question: How can we stay resilient if a recession hits? Streamline Costs and Tighten Operations Small leaks sink big ships. Focus on fundamentals. Stay nimble.