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

Modern Restaurant Management

Steady Online Ordering Brings Food Waste, Donations to the Forefront of Priorities Ordering food online increases restaurant sales, but it also can potentially increase wasted food if proactive measures aren’t taken – for both the business and consumers at home.

2025 419
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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? The problem is that it takes tons of work. Identify your biggest pain points.

2025 195
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Be the Change: How Snooze Prioritizes Sustainability

Modern Restaurant Management

Before 2020, we actually had two separate roles: Community Commanders and Green Captains. As we like to say, it only takes a moment to make a difference. It’s not just about creating impact outside our four walls; it’s about strengthening our teams, our communities, and our culture from the inside out.

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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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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part One

Modern Restaurant Management

Special events have become a big reason for going out, making unique dining experiences more important than ever. Special events have become a big reason for going out, making unique dining experiences more important than ever. Tables and chairs take a backseat to efficient space. These core elements never go out of style.

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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? Celebrate small wins : shout-outs, success stories, and social media highlights keep morale up and engagement high.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges. On a positive note, people developed a deeper appreciation for social connection and the experience of dining out, making for more guests joining us in our restaurants.